Shokupan (Japanese Milk Bread Loaf)

Step 2: Mix the dough

  • Dough

    • bread flour
      565 g
    • milk
      , ideally 1%
      200 g
    • instant yeast
      9 g1 packet
    • sugar
      30 g
    • butter
      , softened
      30 g
    • eggs
      2
    • salt
      12 g

Meanwhile, add the remaining 565 g of flour, sugar, and salt to a large mixing bowl.

Then, add the yeast-milk mixture, the cooled tangzhong, and crack in 2 eggs.

Mix the dough with your hands until a cohesive mass has just started to form then cut in the softened butter. Mix for another 1-2 minutes, then let it rest for 15 minutes to allow the dough to relax.

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