Soft Milk Bread (Shokupan-Style)

An ultra-soft, fluffy, slightly sweet milk bread loaf with a smooth golden crust.

Ingredients (makes 1 standard loaf)

Tangzhong (water roux)

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

Dough

• All of the tangzhong
• ½ cup (120 ml) warm milk
• 2 Tbsp (25 g) sugar
• 2¼ tsp (7 g) instant yeast
• 1 large egg
• 1 tsp salt
• 2½ cups (300 g) bread flour
• 3 Tbsp (42 g) unsalted butter, softened

Finish

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

Instructions

1. Make the tangzhong
   In a small saucepan, whisk the 3 Tbsp flour with ½ cup milk until smooth. Cook over medium heat, stirring constantly, until it thickens into a paste (about 2–3 minutes). Let cool to room temperature.
2. Make the dough
   In a large bowl or stand mixer, combine the warm milk, sugar, and yeast. Let sit 5 minutes until foamy.
   Add the cooled tangzhong, egg, salt, and flour. Mix until a rough dough forms.
   Add the softened butter and knead for 10–12 minutes until the dough is very smooth, elastic, and slightly tacky (it should pass the windowpane test).
3. First rise
   Place the dough in a greased bowl, cover, and let rise until doubled, about 1–1½ hours.
4. Shape
   Punch down the dough and shape it into a tight loaf. Place it seam-side down 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 has risen about 1 inch above the rim of the pan, 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 and cool completely on a wire rack before slicing.

Tips

• The tangzhong method is the secret to the super-soft, fluffy texture that stays fresh longer.
• Bread flour gives the best structure and chew.
• For an even softer crust, brush the hot loaf with melted butter instead of (or in addition to) the egg wash.
• Excellent for sandwiches, toast, or just eating plain.

Soft, pillowy, and delicious. Enjoy!