Shokupan (Japanese Milk Bread Loaf)

Once doubled in size, punch the dough down and turn out onto the counter. Work the dough into a large rectangle about the width of the pan and then tightly roll the loaf up into a log.

Pinch the seam at the bottom and place the seam side down into a nonstick or greased 13.5-inch Pullman loaf pan.

Cover lightly with plastic wrap and let rise for another 45 to 60 minutes until the dough has risen above the top edge of the loaf pan.

• Note: If using the cover for a square loaf, place it over the top before the bread has crested the edge of the pan.

Preheat the oven to 375°F/190°C with 15-20 minutes left of proofing.