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The Definitive, Beginner-Friendly Japanese Milk Bread (Shokupan)

A close-up of a freshly baked loaf of japanese milk bread, showing its incredibly soft white crumb and golden-brown top crust.
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Make the softest, fluffiest Japanese Milk Bread using the Tangzhong method. This foolproof recipe yields a pillowy loaf that stays fresh for days, perfect for sandwiches or toast.

Ingredients

Scale
  • 1/2 cup Milk, whole
  • 1/4 cup Water, warm (105-115°F)
  • 2 tablespoons Granulated Sugar, divided
  • 2 1/4 teaspoons Active Dry Yeast
  • 3 cups Bread Flour, divided
  • 1 large Egg, room temperature
  • 1/4 cup Heavy Cream
  • 2 tablespoons Unsalted Butter, softened
  • 1 teaspoon Salt
  • 1 large Egg Yolk, for egg wash
  • 1 tablespoon Milk, for egg wash

Instructions

  1. Make the Tangzhong: Whisk together 1/4 cup of the bread flour and 1/2 cup of milk in a small saucepan until smooth. Heat over medium-low heat, stirring constantly, until the mixture thickens significantly, resembling a thick paste (about 170°F). Remove from heat and transfer to a small bowl. Cover the surface directly with plastic wrap and let it cool completely to room temperature.
  2. Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm water and 1 teaspoon of the sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  3. Mix the Dough: Add the remaining sugar, the cooled Tangzhong paste, the egg, heavy cream, and the remaining 2 3/4 cups of bread flour to the yeast mixture. Mix on low speed until a shaggy dough forms.
  4. Knead: Add the softened butter and salt. Increase the speed to medium-low and knead for 8 to 10 minutes until the dough is smooth, elastic, and passes the windowpane test. The dough will be very soft.
  5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  6. Shape the Loaf: Gently punch down the dough. Divide it into three equal pieces. Roll each piece into a tight log. Place the three logs side-by-side in a greased 9×5 inch loaf pan, ensuring the seams face down.
  7. Second Rise: Cover the loaf pan loosely and let it rise again in a warm spot until the dough has crested about 1 inch above the rim of the pan, about 45 to 60 minutes.
  8. Bake: Preheat your oven to 350°F (175°C). Whisk the egg yolk and 1 tablespoon of milk together for the egg wash. Gently brush the top of the dough with the wash.
  9. Bake for 30 to 35 minutes, or until the top is deep golden brown and the internal temperature reaches 200°F (93°C). If the top browns too quickly, loosely tent it with foil.
  10. Cool: Immediately remove the bread from the pan and let it cool completely on a wire rack before slicing.

Notes

  • For the softest texture, use the Tangzhong method as described; it traps moisture, which is the secret to this bread staying fresh.
  • If you do not have a stand mixer, you can knead this dough by hand for about 15 minutes until smooth.
  • This bread is excellent sliced thin for sandwiches or toasted with butter.

Nutrition

Find it online: https://rosatasty.com/japanese-milk-bread-recipe-tangzhong-soft/