Name: Enchanted Shokupan Loaf
Prep time: 45 min
Cook time: 35 min
Total time: 3 h
Yield: 10
Cuisine: Japanese
Ingredients: 25 g bread flour (for tangzhong); 125 g whole milk (for tangzhong); 300 g bread flour (for dough); 5 g instant yeast; 30 g granulated sugar; 5 g salt; 150 g whole milk (room temperature, for dough); 1 large egg (room temperature); 50 g unsalted butter (softened); 15 g toasted black sesame seeds (for sprinkling)

Description

Fluffy Japanese milk bread enriched with milk and butter, baked in a pullman pan for that signature square shape and cloud-like crumb. A subtle sprinkle of black sesame adds a mysterious crunch and nutty note, perfect sliced for tavern sandwiches. About 3 hours total with the tangzhong technique ensuring it stays fresh.

Cultural Background

Shokupan, or Japanese milk bread, originated in Japan after World War II when Western-style bread became popular, drawing from European enriched dough traditions adapted with local dairy. The tangzhong technique, a roux starter similar to Chinese yudane, was popularized in the mid-20th century by Taiwanese-Japanese baker Yvonne Chen to create exceptionally soft, moist loaves that stay fresh longer. Black sesame seeds have long been used in East Asian baking and confections for their nutty flavor and visual contrast, adding an element of subtle enchantment to this tavern-inspired loaf.

Recipe Info

PREP TIME: 45 minutes
COOK TIME: 35 minutes
TOTAL TIME: 3 hours
SERVINGS: 10
DIFFICULTY: Medium

Ingredients

25 g bread flour (for tangzhong)
125 g whole milk (for tangzhong)
300 g bread flour (for dough)
5 g instant yeast
30 g granulated sugar
5 g salt
150 g whole milk (room temperature, for dough)
1 large egg (room temperature)
50 g unsalted butter (softened)
15 g toasted black sesame seeds (for sprinkling)

Instructions

Make the tangzhong by whisking 25 g bread flour with 125 g whole milk in a small saucepan over medium heat until it thickens into a smooth paste at 65°C (149°F), about 2-3 minutes; cool to room temperature.
In a stand mixer bowl, combine 300 g bread flour, 5 g instant yeast, 30 g sugar, and 5 g salt; add the cooled tangzhong, 150 g room-temperature whole milk, and 1 large egg.
Mix on low speed until a shaggy dough forms, then add 50 g softened unsalted butter in pieces and knead on medium speed for 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test.
Cover and let the dough rise in a warm spot until doubled, about 60-90 minutes.
Punch down the dough, divide into 3-4 equal pieces, shape each into a tight ball or log, and place seam-side down in a greased 9x4x4 inch pullman loaf pan.
Sprinkle 15 g toasted black sesame seeds evenly over the top of the dough, cover, and proof until the dough reaches just below the pan rim, about 45-60 minutes.
Preheat oven to 180°C (350°F); cover the pan with the pullman lid if using and bake for 30-35 minutes until the internal temperature reaches 90°C (195°F) and the top is golden.
Remove from pan immediately and cool on a wire rack for at least 1 hour before slicing.

Tips

- Use a digital thermometer to ensure tangzhong reaches exactly 65°C for optimal moisture without overcooking.
- Avoid overproofing the final rise to prevent the loaf from collapsing or losing its square shape.
- Substitute toasted white sesame or omit for a milder version if black sesame is unavailable.

Nutrition

Calories: 220
Protein: 6 g
Carbs: 32 g
Fat: 7 g