Discover the pillowy softness of Japanese Milk Bread, also known as Shokupan! This bread is famous for its feathery texture, subtle sweetness, and beautiful golden crust. Using a simple tangzhong (water roux) technique, you’ll create a loaf that’s perfect for sandwiches, toast, or just enjoying warm with a pat of butter. Bring a taste of Japan’s beloved bakery staple right to your kitchen with this approachable recipe.
Top Tip
For the softest crumb, knead the dough until it’s very smooth and elastic—windowpane stage is ideal!
Ingredients
Tangzhong (Water Roux)
- 3 tbsp bread flour
- 1/2 cup water
- 1/2 cup milk
Main Dough
- 2 1/2 cups bread flour
- 2 tbsp sugar
- 1 tsp salt
- 2 tsp instant yeast
- 1/2 cup milk (lukewarm)
- 1 large egg
- 4 tbsp unsalted butter (softened, cubed)
Steps
- Make the tangzhong: In a small saucepan, whisk together 3 tbsp bread flour, 1/2 cup water, and 1/2 cup milk. Cook over medium heat, stirring constantly, until thickened to a pudding-like paste (about 3-5 minutes). Remove from heat and let cool to lukewarm.
- In the bowl of a stand mixer (or large mixing bowl), combine 2 1/2 cups bread flour, sugar, salt, and instant yeast. Add the cooled tangzhong, lukewarm milk, and egg. Mix to form a shaggy dough.
- Knead (using the dough hook or by hand) until dough is mostly smooth, about 5 minutes. Gradually add butter, a few cubes at a time, kneading until fully incorporated. Continue kneading until dough is very smooth and elastic (10-15 minutes total).
- Shape dough into a ball and place in a lightly greased bowl. Cover and let rise until doubled, about 1 to 1 1/2 hours.
- Punch down the dough and divide into three equal pieces. Shape each into a ball, then roll each ball into an oval. Fold the sides in and roll up tightly like a jelly roll.
- Place the three rolls seam-side down in a greased 8×4-inch loaf pan. Cover and let rise until the dough crowns about 1 inch above the rim, 45-60 minutes.
- Preheat oven to 350°F (175°C). Brush the loaf with a little milk or egg wash for shine.
- Bake for 28-32 minutes, until golden brown and loaf sounds hollow when tapped. If browning too quickly, tent with foil for the last 10 minutes.
- Cool in the pan for 10 minutes, then turn out onto a rack to cool completely before slicing.
Nutrition
- Calories: 235
- Protein: 7g
- Net Carbs: 38g
- Fat: 6g
- Fiber: 1.5g
Tips
- Try using the tangzhong technique in other bread recipes for extra softness!
- You can substitute whole milk with a plant-based alternative for a dairy-free version.
FAQs
Can I make this bread without a stand mixer?
Yes! It will take a bit more effort by hand, but knead until the dough is very smooth and elastic for best results.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
What is tangzhong and why is it used?
Tangzhong is a cooked flour paste that helps retain moisture, resulting in a super soft and tender bread.
Can I freeze Shokupan?
Absolutely—let the loaf cool completely, then wrap tightly and freeze for up to 2 months. Thaw at room temperature or toast slices straight from the freezer.
Can I use all-purpose flour instead of bread flour?
Bread flour gives the best texture, but you can use all-purpose flour in a pinch. The loaf may be slightly less chewy and lofty.