Milk bread, or shokupan as it's known in Japan, often comes shaped as a rectangular loaf which, unlike it’s crustier counterparts, has only a thin golden exterior. When the loaf is cut into thick squares, the slices reveal a milky white interior that is incredibly fluffy (via Bloomberg). A good milk bread, the Japan Times says, is mochimochi — or similar to the softness, bounciness, and resilience of glutinous rice mochi balls.
Original recipe yields 15 servings. The ingredient list now reflects the servings specified. Ingredient Checklist. 1 ⅛ cups milk. 3 cups all-purpose flour. 1 teaspoon salt. 3 tablespoons white sugar. 1 ½ teaspoons active dry yeast. Add all ingredients to shopping list.
Take container with 4"x 10"inch dimensions. Add salt, sugar and yeast into it. Also add lukewarm water and mix ingredients nicely. Add 2 tbsp oil and knead soft dough for 6-7 minutes. Dough is ready, bake the bread now. Bake the bread until it gets golden brown on the surface.
This is a soft wholemeal bread with a light crumb. The recipe does not have the typical denseness and heaviness which is found in 100% whole wheat bread. There is a special & secret ingredient in the recipe that helps in the gluten development.