Japanese Milk Bread (Shokupan)

Ingredients

• 3 tbsp bread flour
• 1/2 cup water
• 1 cup warm milk
• 2 1/4 tsp active dry yeast
• 1/4 cup sugar
• 3 1/2 cups bread flour
• 1 1/2 tsp salt
• 3 tbsp softened butter

Instructions

1. 1Whisk 3 tbsp flour with water in a small pot; cook over low heat until thick (tangzhong). Cool.
2. 2Stir yeast and sugar into warm milk; let sit until foamy.
3. 3Combine tangzhong, yeast mixture, flour, and salt; knead 5 minutes.
4. 4Add softened butter and knead 8-10 more minutes until smooth and elastic.
5. 5Let rise 1 hour, until doubled.
6. 6Shape into a loaf in a pullman or regular loaf pan, let rise 40 minutes.
7. 7Bake at 350°F for 28-30 minutes, until golden.

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