Japanese Milk Bread Recipe

The Ultimate Guide to the Fluffiest, Most Irresistible Loaf

Japanese Milk Bread, also known as Shokupan, is a soft, pillowy, and slightly sweet bread that’s beloved for its airy texture and rich flavor. Thanks to a special starter called Tangzhong, this bread stays moist and fresh for days. Whether you want a loaf for making the most delightful toast, sandwiches, or simply enjoying with a pat of butter, this recipe is perfect for you.

Why You’ll Love This Recipe

This recipe is ideal for both beginner and experienced bakers who want to achieve bakery-quality bread at home. The method is straightforward, and the result is a tender, flavorful loaf that’s far superior to store-bought versions. Plus, it’s incredibly versatile—you can shape it into rolls, loaves, or even dinner rolls for special occasions.

Ingredients You’ll Need

Milk Bread Starter (Tangzhong)

  • ½ cup Water
  • ⅓ cup Bread flour
  • ½ cup Milk

Milk Bread Dough

  • 2 ⅔ cups Bread flour
  • ¼ cup Sugar
  • 1 large Egg (room temperature)
  • 1 package Active dry yeast
  • ½ cup Warm milk
  • 4 tbsp Salted butter
  • ¼ cup Warm milk or 1 egg white (for brushing bread)

Kitchen Equipment Needed

  • Measuring cups and spoons
  • Saucepan
  • Whisk
  • Mixing bowls
  • Stand mixer with dough hook attachment (or mix by hand)
  • Loaf pan (9×5 inches)
  • Plastic wrap
  • Pastry brush
  • Wire cooling rack

Step-by-Step Instructions

Step 1: Prepare the Tangzhong Starter

  1. In a small saucepan, whisk together the water, bread flour, and milk until smooth.
  2. Heat over medium heat, continuously whisking, until the mixture thickens to a pudding-like consistency.
  3. Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool to room temperature.

Step 2: Activate the Yeast

  1. In a mixing bowl, pour ½ cup of warm milk and dissolve 1 teaspoon of sugar.
  2. Sprinkle the yeast over the milk, stir gently, and let sit for 10-20 minutes until it becomes bubbly and frothy.

Step 3: Make the Dough

  1. Add the remaining sugar, Tangzhong starter, egg, and flour to the yeast mixture.
  2. Mix using a spatula until a raggedy dough forms.
  3. Knead with a stand mixer using a dough hook on low speed for about 5 minutes. The dough will be sticky but will come together with continued kneading.
  4. Add butter in 3-4 increments, mixing for 20 seconds between each addition.
  5. Increase speed to medium and knead for another 5-7 minutes until the dough is smooth and elastic.

Step 4: First Proof

  1. Place the dough onto a lightly floured surface, shape into a ball, and transfer to a greased bowl.
  2. Cover with plastic wrap and let it rise in a warm place for 1-2 hours until doubled in size.

Step 5: Shape the Loaf

  1. Grease and flour a 9×5-inch loaf pan.
  2. Punch down the dough to remove excess air.
  3. Divide the dough into four equal portions.
  4. Roll each portion into a 6-inch square, fold opposite corners toward the center, and roll into a loaf shape.
  5. Place the rolls into the pan, seam-side down, and cover with plastic wrap.
  6. Allow to proof for another 1-2 hours until just below the top of the pan.

Step 6: Bake the Bread

  1. Preheat the oven to 350°F (175°C).
  2. Brush the top with an egg white and water wash for a glossy crust or milk for a softer finish.
  3. Bake for 30-35 minutes until golden brown. If the top browns too quickly, tent with foil.
  4. Remove from the oven and let cool in the pan for a few minutes.
  5. Transfer to a wire rack to cool completely before slicing.

Tips & Variations

  • Make it Sweeter: Increase sugar to ½ cup for a richer, slightly sweet bread.
  • Dairy-Free Option: Substitute milk with almond or oat milk and butter with dairy-free margarine.
  • Turn it into Rolls: Instead of a loaf, divide the dough into 12 pieces and bake as dinner rolls.
  • Stuff it: Add a filling like sweet red bean paste, chocolate, or cheese before shaping.

How to Store Leftovers

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigeration: Not recommended, as it may dry out the bread.
  • Freezing: Wrap slices in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Toast or microwave to reheat.

Pairing Suggestions

  • For Breakfast: Spread with butter and jam or dip in honey.
  • For Sandwiches: Perfect for Japanese-style sandwiches like egg salad or tonkatsu.
  • With Coffee or Tea: A lightly toasted slice pairs beautifully with a morning latte or green tea.

FAQ

Why is my milk bread dense?

This can happen if the yeast wasn’t activated properly or if the dough wasn’t proofed long enough.

Can I use all-purpose flour instead of bread flour?

Yes, but the texture may be slightly less chewy and airy.

How do I know when the bread is done?

Use a thermometer—if the internal temperature is between 190-205°F, it’s fully baked.

Can I make this recipe without a stand mixer?

Yes! Knead the dough by hand for about 15 minutes until smooth and elastic.

Final Thoughts

If you’ve never tried making Japanese Milk Bread at home, now is the perfect time to start! This bread is soft, buttery, and perfect for any occasion. Give it a try and let us know how it turns out. If you enjoyed this recipe, share it with friends and subscribe for more delicious baking inspiration!

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