shokupan

Make two 10 x 20 cm or 450g loaves
475g pasteurised milk, fresh milk not UHT, lukewarm*
80g condensed milk, at room temperature
650g bread flour with about 12% protein
8g salt
50g unsalted butter, soften at room temperature
2 tsp instant dry yeast

*The milk in this recipe doesn't require scalding but need to be lukewarm or at least at room temperature for efficient proving.

extra butter or vegetable oil spray, if required to grease the loaf pans
extra bread flour for dusting if required but usually not necessary!

If you are using a breadmaker to knead and prove, add all ingredients into the breadmaker according to this order. Use "dough" setting to mix and knead dough for 30 mins or until the dough is smooth and elastic and allow the dough to prove for 1 hr.

If you are using an electric mixer with an hook attachment to knead, combine all ingredients except butter in the mixing bowl and mix at low speed until a soft dough forms. Then, knead in the butter until incorporated. Continue to knead at low speed for at least 25 mins or until the dough is smooth and elastic. It is important that the dough has to be elastic and stretchy. Cover the dough and allow the dough to prove in a warm and humid place for about 1 hr or until doubled in size.

To shape the dough into bread loaf:
Grease 10 x 20 cm loaf pans with butter or vegetable oil spray. Divide dough into into 6 equal portions if you are making 2 loaves or 3 if you are making 1. Shape each portion of dough into smooth balls. Allow them to rest at room temperature for about 10 mins.

Using a lightly oiled rolling pin, roll each portion into long and flat oval shape (about 20 cm) on a lightly oiled non-stick surface. Use your fingers to pick one shorter side of the dough and tuck and roll the dough like a Swiss roll. Use the rolling pin to flatten and roll the dough into a long rod shape. Then, pick one shorter side of the dough and roll it like a Swiss roll again. Repeat this rolling step with the remaining portions of dough.

Place three rolled dough with their seams side down into the each prepared pan. Press the top of the dough lightly to form an even surface. Allow the dough to prove in a warm and humid place for another 1 hr or until the dough is going to reach the maximum height of the loaf pan. Cover the loaf pans with their lids.

Bake bread in a preheated 180°C (350°F) oven for 25 mins or until the bread are thoroughly baked. Remove bread from the loaf pan and transfer immediately onto a wire rack to cool completely before serving.

To store, wrap tightly in plastic wrap and keep at room temperature for 2-3 days or freeze in serving portions for 2-3 months.