Japanese Milk Bread (Shokupan)

Name: Japanese Milk Bread (Shokupan)
Prep time: 30 min
Yield: Makes two 9-by-5-inch loaves
Ingredients: 1/2 cup whole milk; 1/2 cup unbleached bread flour; 6 cups unbleached bread flour, plus more for dusting; 1/3 cup nonfat milk powder; 1/3 cup sugar; 2 teaspoons kosher salt; 2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope); 1 1/3 cups whole milk, heated until warm to the touch (110 degrees); 1 stick plus 2 tablespoons unsalted butter, melted, plus more for brushing; 1 large egg white

Japanese Milk Bread (Shokupan) was pinched from <a href="https://www.marthastewart.com/1521177/japanese-milk-bread-shokupan" target="_blank" rel="noopener">www.marthastewart.com.</a>

"This pillowy soft, subtly sweet sandwich bread is a beloved breakfast staple in Japan and is typically eaten sliced very thick, lightly toasted, and served with accompaniments like butter and jam...."

INGREDIENTS

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1/2 cup whole milk

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1/2 cup unbleached bread flour

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6 cups unbleached bread flour, plus more for dusting

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1/3 cup nonfat milk powder

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1/3 cup sugar

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2 teaspoons kosher salt

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2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope)

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1 1/3 cups whole milk, heated until warm to the touch (110 degrees)

•

1 stick plus 2 tablespoons unsalted butter, melted, plus more for brushing

•

1 large egg white

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