Japanese Shokupan Milk Bread

Name: Japanese Shokupan Milk Bread
Prep time: 20 min
Cook time: 30 min
Total time: 230 min
Yield: 12 slices
Cuisine: Japanese
Ingredients: 3 tablespoons all-purpose flour; 1/2 cup water; 2 1/2 cups bread flour (plus extra for dusting); 1/4 cup sugar; 2 teaspoons instant yeast; 1 teaspoon salt; 1 cup milk (warm); 1 large egg (room temperature); 1/4 cup unsalted butter (softened)

230 min 12 slices Medium

All Recipes

Japanese Shokupan Milk Bread

Soft and fluffy Japanese milk bread, perfect for breakfast or sandwiches.

Prep

20 min

Cook

30 min

Total

230 min

Servings

Difficulty

Medium

Japanese Shokupan, also known as milk bread, is celebrated for its soft, pillowy texture and subtly sweet flavour. This bread is a staple in many Japanese households, often enjoyed plain, as toast, or in sandwiches. The secret to its tenderness lies in the addition of a tangzhong, a roux made of flour and water, which keeps the bread moist and fresh for longer. With its cloud-like fluffiness, shokupan is an irresistible treat that elevates any meal.

Ingredients

Servings

Tangzhong

Dough

Instructions

Prepare the tangzhong

In a small saucepan, whisk together the flour and water over medium heat. Cook, stirring constantly, until the mixture thickens and leaves lines in the pan, about 3-5 minutes. Set aside to cool.

Pro tip: Tangzhong should have a pudding-like consistency.

Mix the dough

In a large bowl, combine bread flour, sugar, yeast, and salt. Add the cooled tangzhong, warm milk, and egg. Mix until a shaggy dough forms.

Pro tip: Ensure the milk is not too hot to avoid killing the yeast.

Knead the dough

Transfer the dough to a floured surface and knead for 5 minutes. Gradually add butter and continue kneading for 10-15 minutes until smooth and elastic.

Pro tip: The dough should pass the windowpane test, stretching thin without tearing.

First rise

Place the dough in a lightly greased bowl, cover, and let it rise in a warm place until doubled in size, about 1-2 hours.

Pro tip: A warm, draft-free spot is ideal for rising.

Shape the loaf

Punch down the dough and transfer it to a floured surface. Divide into three equal portions, shape into balls, and let rest for 10 minutes. Roll each ball into an oval, fold, and roll into a cylinder.

Pro tip: Ensure even shaping for uniform baking.

Second rise

Place the shaped dough in a greased 9x5-inch loaf pan. Cover and let rise until the dough reaches the top of the pan, about 45-60 minutes.

Pro tip: Cover with a damp cloth to prevent drying out.

Bake the bread

Preheat the oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and the internal temperature reaches 190°F (88°C).

Pro tip: For a soft crust, brush with milk before baking.

Cool and serve

Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.

Pro tip: Cooling on a wire rack prevents a soggy bottom.

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Tips & Tricks

<ul><li>Use bread flour for a better texture and structure.</li><li>Ensure the milk is warm, not hot, to activate the yeast properly.</li><li>Knead the dough until it passes the windowpane test for optimal softness.</li><li>For a shiny crust, brush the bread with milk before baking.</li></ul>

Serving Suggestions

Japanese Shokupan is versatile, making it perfect for breakfast with butter and jam or as the base for lunch sandwiches. Pair it with a steaming cup of green tea or coffee for a delightful experience. To store, wrap the cooled bread in plastic wrap and keep it at room temperature for up to three days. For longer storage, freeze slices in a resealable bag for up to a month and toast as needed.