Japanese Milk Bread (Shokupan / Hokkaido Milk Bread)

Ultra-soft, fluffy, and slightly sweet white bread with that signature pillowy, shreddable crumb.

Ingredients (makes 1 standard loaf)

Tangzhong (starter paste)

• 3 Tbsp (25 g) bread flour
• ½ cup (120 ml) whole milk

Dough

• 2½ cups (300 g) bread flour
• 3 Tbsp (40 g) sugar
• 1 tsp salt
• 2 tsp (7 g) instant yeast
• 1 large egg, room temperature
• ½ cup (120 ml) whole milk, lukewarm
• 3 Tbsp (45 g) unsalted butter, softened
• Optional: 2 Tbsp milk powder for extra richness and softness

Finish

• 1 egg beaten with 1 Tbsp milk (egg wash)

Instructions

1. Make the tangzhong
   In a small saucepan, whisk the 3 Tbsp flour and ½ cup milk until smooth. Cook over medium-low heat, stirring constantly, until it thickens into a smooth paste (about 3–5 minutes). It should look like a thick pudding. Transfer to a bowl and let cool to room temperature.
2. Make the dough
   In the bowl of a stand mixer, combine the bread flour, sugar, salt, yeast, and optional milk powder.
   Add the egg, lukewarm milk, and cooled tangzhong. Mix with the dough hook until a rough dough forms.
   Add the softened butter a little at a time and knead on medium speed for 10–15 minutes until the dough is very smooth, elastic, and passes the windowpane test. It will be soft and slightly sticky.
3. First rise
   Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1–1½ hours.
4. Shape
   Punch down the dough and divide it into 3 equal pieces. Roll each piece into a ball, cover, and rest 10–15 minutes.
   Roll each ball into an oval, then fold the sides in and roll up tightly into a log (like a jelly roll).
   Place the three logs side-by-side in a greased 9×5-inch loaf pan (or a Pullman pan for a square shape).
5. Second rise
   Cover and let rise until the dough reaches just below the rim of the pan (or about 1 inch above for a domed top), 45–75 minutes.
   Preheat the oven to 350°F (175°C).
6. Bake
   Gently brush the top with egg wash.
   Bake for 30–35 minutes, until deep golden brown and the internal temperature reaches 190–195°F (88–90°C). Tent with foil if the top browns too quickly.
7. Cool
   Remove from the pan immediately and cool completely on a wire rack before slicing (at least 1 hour) for the best texture.

Tips

• The tangzhong is the secret to the ultra-soft, long-lasting freshness.
• Bread flour gives the best structure and shreddable crumb.
• For an even softer loaf, use a covered Pullman pan.
• Store in an airtight bag at room temperature for 3–4 days, or freeze slices.

Pillowy, slightly sweet, and perfect for toast or sandwiches. Enjoy!