This recipe aims to immitate the taste of shokupan without needing to make tangzhong. Because of this you lose the benefit of tangzhong making the bread more shelf-stable. For this recipe, you should ideally use a "shokupan" pan designed for an approximately 1lb loaf, you could probably use a slightly larger pan for a fluffier loaf. I use this one with good results: https://www.amazon.com/gp/product/B07QHWXYF1 ## Ingredients - [ ] 10 g dry yeast - [ ] 40 g sugar - [ ] 420 ml water, lukewarm - [ ] 600 g bread flour - [ ] 20 g dried milk - [ ] 10 g salt - [ ] 40 g (salted) butter, room temperature ## Method 1. Oil the bread pan, cooking spray will work, but I generally use butter or Avacado oil. 2. In the bowl of a stand mixer, add the yeast, sugar, and warm water. Whisk well, then let stand for ~5 minutes. 3. Add the bread flour, dried milk, and salt to the mixer bowl. Knead for 7-8 minutes with a dough hook. Then add the 40 g of butter and knead for another 7-8 minutes. - Note that we want the dough to be slightly sticky. 4. When the dough becomes smooth, make it into a ball (like you are making a large bun) and cover it. Let rise for approximately one hour or until doubled in size. - Reference [[Making Dough Balls]] if you need help shaping the dough. 5. Divide the dough into 4 pieces, make into balls (as though you are forming buns), place them in the bread pan side by side. Let the dough rise again for about 45 minutes, or until it rises to be approximately 3/4 of the height of the pan. 6. Bake in the oven for 45 minutes with or without the bread pan's lid. Immediately remove from the pan. Allow to cool for at least one hour before cutting - Even though it's tempting to try your loaf right away, the moisture content of it means that it will need to fully cool down before slicing. ![[PXL_20221124_220542741.jpg]]