Cloudlike Japanese Shokupan

1. Prepare the Yudane

In a stand mixer, combine ¾ cup of bread flour with ½ cup of boiling water. Let the mixture cool until it is comfortable to handle, then tear it into small pieces and set aside.

2. Combine Yudane with Milk and Flour

Add 1¼ cups of milk to the yudane in the mixer bowl and stir until well combined. Add 2⅔ cups of bread flour and 2 teaspoons of instant yeast. Using the dough hook attachment, mix on low speed for about 1-2 minutes, just until the flour is moistened. Let the dough rest for 15 minutes to allow the flour to fully hydrate.

3. Add Sugar, Salt, and Butter

After the rest period, add 2 tablespoons of sugar and 1½ teaspoons of table salt to the dough. Mix on medium-low speed, scraping down the sides of the bowl occasionally, for about 10 minutes. Add 2 tablespoons of softened butter and continue mixing for 5-10 minutes until the dough is smooth and elastic.

4. First Rise

Transfer the dough to a lightly oiled counter, knead briefly, and form it into a ball. Place the dough in a greased bowl, cover it, and let it rise for about an hour, or until it has almost doubled in size.

5. Shape the Dough

Once risen, divide the dough into 4 equal portions and shape each into a ball. Allow them to rest for 15 minutes. Roll each ball into a rectangle and fold it into a cylinder.

6. Second Rise

Prepare a 13 by 4 by 4-inch Pullman pan by spraying it and the lid with oil. Place the dough cylinders into the pan, cover the pan loosely with plastic wrap, and let the dough rise for 1 to 1¼ hours, or until it is about ½ inch from the top edge.

7. Bake the Bread

Preheat your oven to 375 degrees Fahrenheit. Once the dough is ready, bake it with the lid closed for 30-35 minutes, or until the internal temperature reaches 195 to 200 degrees Fahrenheit.

8. Cool and Serve

Remove the bread from the oven, take off the lid, and allow it to cool on a wire rack for at least 3 hours. Slice the bread with a serrated knife and enjoy.