Shokupan

From Bread Illustrated

Makes 1 loaf

Ingredients:

• 2 cups + 3 tbsp bread flour
• 1/2 cup water
• 1/2 cup cold milk
• 1 large egg + 1 large egg for egg wash
• 1 instant yeast packet
• 2 tbsp sugar
• 1 1/2 tsp salt
• 3 tbsp softened unsalted butter + 1 tbsp for greasing the pan.

Directions:

1. Whisk 3 tbsp flour into the water.
2. Microwave, whisking every 10s, until pudding-like, 20-60s in total.
3. Whisk milk, egg, and flour paste in a stand mixer until smooth.
4. Add yeast and remaining flour and knead with a dough hook until no dry flour remains (2 mins).
5. Cover with plastic wrap and let rest for 15 mins.
6. Add sugar and salt and knead on low speed for 5 mins.
7. Add softened butter 1 tbsp at a time into the running mixer over the course of 2 additional minutes of kneading.
8. Increase speed to medium and knead an additional 5 mins.
9. Cover with plastic wrap and let dough rise until doubled in size, 1-1.5 hrs.
10. Grease a loaf pan with the last bit of butter.
11. Press and stretch dough into a 27” x 3” rectangle, then cut into 3 9” strips.
12. Roll each strip into cylinders, pulling very taught while rolling.
13. Cover and let rise until loaf is a 1/2” above the lip of the pan, about 30-60 mins.
14. Beat the egg and use it as an egg wash over the exposed surface.
15. Bake at 375 °F for 30-35 mins until center of loaf registers 205-210 °F and exterior is golden and shiny.
16. Let the loaf cool in the pan for 15 mins, then brush with melted butter and transfer to a wire rack, cooling for at least 3 hrs before slicing.