Japanese Milk Bread (Shokupan / Hokkaido Milk Bread)
Japanese Milk Bread, also known as Shokupan or Hokkaido Milk Bread, is a beloved bakery staple known for its ultra-soft, fluffy texture and slightly sweet taste. The secret to its pillowy crumb is the Tangzhong method, a traditional Japanese technique that locks in moisture for longer-lasting freshness. Perfect for toast, sandwiches, or enjoying on its own — this bread is a must-try for beginners and seasoned bakers alike.
Equipment
- Stand Mixer with Dough Hook (optional but recommended)
- Saucepan (for Tangzhong)
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Loaf Pan (9x5 inch recommended)
- Plastic Wrap or Kitchen Towel (for proofing)
- Pastry Brush (for egg wash)
- Wire cooling rack
Ingredients
- For the Tangzhong:
- 2 tablespoons bread flour
- 2 tablespoons water
- 4½ tablespoons milk
- For the Dough:
- 2⅓ cups bread flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- ½ cup warm milk
- 1 large egg
- 3 tablespoons unsalted butter softened
- For Egg Wash:
- 1 egg
- 1 teaspoon water
Instructions
- Make the Tangzhong: In a small saucepan, whisk together bread flour, water, and milk. Cook over medium heat, stirring constantly until a thick paste forms. Remove from heat and let cool completely.
- Prepare the Dough: In a mixing bowl, combine bread flour, sugar, salt, and instant yeast. Add warm milk, egg, and the cooled Tangzhong. Using a stand mixer with a dough hook, knead on medium speed for 5 minutes.
- Add Butter: Gradually add softened butter and continue kneading for another 5-8 minutes until the dough is smooth, elastic, and slightly tacky.
- First Proof: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
- Shape the Dough: Punch down the dough and divide it into 3 equal pieces. Roll each piece into a ball, then flatten into an oval. Fold the sides inwards, roll up tightly like a jelly roll, and place seam-side down in a greased loaf pan.
- Second Proof: Cover the loaf pan with plastic wrap and let the dough rise for 45 minutes, or until it reaches the top of the pan.
- Bake: Preheat the oven to 350°F (175°C). Brush the loaf with egg wash (beaten egg mixed with water). Bake for 30-35 minutes, or until golden brown on top and the loaf sounds hollow when tapped.
- Cool: Remove from the oven, let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, use bread flour for its higher protein content which gives better structure. Store the bread in an airtight container at room temperature for up to 3 days. This bread also freezes well — slice and store in freezer bags for easy future use. Perfect for making Japanese-style sandwiches or French toast.
Nutrition Information:
- Calories: 180 per slice
- Fat: 4g
- Carbohydrates: 30g
- Protein: 5g