Japanese Milk Bread Recipe-Soft & Fluffy Shokupan

Japanese Milk Bread Recipe-Soft & Fluffy Shokupan

Ingredients:
1 cup warm whole milk
1 egg
3 tablespoons honey
4 tablespoons melted butter
3 cups bread flour
1 tablespoon dry active yeast
1 teaspoon salt

Directions:

1. In a mixing bowl, combine warm whole milk, egg, honey, and melted butter.
2. Add bread flour, dry active yeast, and salt to the wet ingredients.
3. Mix until a shaggy dough forms, then knead for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-2 hours until doubled in size.
5. Punch down the dough, then divide it into equal parts and shape into loaves.
6. Place the loaves into greased loaf pans, cover, and let rise for another hour.
7. Preheat the oven to 350°F (180°C).
8. Bake the loaves for 25-30 minutes until golden brown.
9. Remove from the oven, brush the tops with melted butter, and let them cool before slicing.
   Tips:

• Be sure to use warm milk to activate the yeast properly.
• Kneading the dough is crucial for developing gluten and achieving a soft, fluffy texture.
• Letting the dough rise twice ensures a light and airy crumb in the finished bread.
• Brushing the loaves with butter after baking adds extra flavor and a glossy finish.
  Prep time: 3 hours
  Calories: 180 per serving (1 slice)