Description
Japanese Milk Bread, or Shokupan, is a beloved loaf that’s known for its soft, feathery texture and subtle sweetness. It’s a bread unlike any other—light, fluffy, and ideal for sandwiches, toast, or simply enjoyed on its own. The secret to achieving this melt-in-your-mouth texture lies in a unique technique known as Tangzhong, which involves pre-cooking part of the flour and liquid before incorporating it into the dough. This technique locks in moisture, resulting in a bread that stays fresh longer and maintains its softness.
Ingredients
Tangzhong (Starter)
- 3 tbsp bread flour
- ½ cup water
- ½ cup milk
Dough Ingredients
- 2½ cups bread flour
- ¼ cup sugar
- 2 tsp instant yeast
- 1 tsp salt
- ½ cup milk
- 1 large egg
- ¼ cup unsalted butter, softened
- Tangzhong (from above)
Instructions
Whisk ingredients in a saucepan over low heat until thick and lines form at the bottom (about 3–5 mins). Let cool to lukewarm
Instructions
1. Make the Dough:
- Combine flour, sugar, yeast, and salt in a bowl.
- Add milk, egg, and cooled tangzhong. Mix until combined.
- Knead in butter until dough is smooth and elastic (10–15 mins in stand mixer).
- Cover and let rise for 1–1½ hours until puffy.
2. Shape:
- Divide dough into 4 equal pieces.
- Roll each into a rectangle, fold like a letter, flatten again, and roll into logs.
- Place logs seam-side down in a greased 9″x5″ loaf pan.
3. Final Rise:
- Cover and let rise 40–50 minutes until puffy.
- Preheat oven to 175°C (350°F).
4. Bake:
- Brush top with milk.
- Bake for 30–35 minutes until golden and internal temp hits 190°F.
- Cool in pan briefly, then transfer to wire rack.
Notes
Japanese Milk Bread is loved for its pillowy-soft texture and slightly sweet flavor. It’s perfect for sandwiches, toast, or simply enjoyed warm with butter. Store in an airtight container for up to 3 days, or slice and freeze to keep it fresh longer.
- Prep Time: 25 minutes (plus 1.5–2 hours rising)
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: ~160
- Sugar: 4g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: Low
Keywords: Shokupan, Japanese bread, soft milk bread, fluffy bread, Tangzhong bread