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Ultra Soft Japanese Milk Bread (Shokupan)

Close-up of a freshly baked milk bread loaf, showing the incredibly soft and fluffy white interior crumb.
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Bake a loaf of Japanese Milk Bread using the Tangzhong method for an incredibly soft, fluffy, and pillow-like texture perfect for toast or sandwiches.

Ingredients

Scale
  • 60g Bread Flour (for Tangzhong)
  • 300ml Whole Milk (for Tangzhong)
  • 300g Bread Flour
  • 50g Granulated Sugar
  • 1 teaspoon Salt
  • 7g Instant Dry Yeast
  • 40g Unsalted Butter, softened
  • 1 Large Egg
  • 60ml Whole Milk, cold (for dough)

Instructions

  1. Prepare the Tangzhong: Whisk 60g bread flour and 300ml milk in a small saucepan until smooth. Heat over medium-low, stirring constantly, until the mixture thickens significantly, reaching about 65°C (149°F). It should coat the back of a spoon. Remove from heat, cover the surface directly with plastic wrap, and let it cool completely.
  2. Combine Dry Ingredients: In the bowl of a stand mixer, whisk together 300g bread flour, sugar, and yeast.
  3. Mix Dough: Add the cooled Tangzhong, salt, egg, and 60ml cold milk to the flour mixture. Mix on low speed until a shaggy dough forms.
  4. Knead: Increase the speed to medium-low and knead for 5 minutes. Add the softened butter, one piece at a time, mixing until fully incorporated. Continue kneading for another 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test.
  5. First Proof: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 60 to 90 minutes.
  6. Shape the Loaf: Gently deflate the dough. Divide it into three equal portions. Roll each portion into a tight ball. Let the balls rest for 15 minutes, covered. Roll each rested ball into a log shape. Place the three logs side-by-side in a greased 9×5 inch loaf pan.
  7. Second Proof: Cover the pan loosely and let the dough rise again in a warm spot until it has nearly doubled and crests over the top of the pan, about 45 to 60 minutes.
  8. Bake: Preheat your oven to 175°C (350°F). Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 93°C (200°F).
  9. Cool: Immediately remove the bread from the pan and cool completely on a wire rack before slicing to maintain the soft texture.

Notes

  • For an extra shiny crust, brush the top of the loaf with an egg wash (1 egg beaten with 1 teaspoon water) just before baking.
  • This bread stays fresh and soft for several days when stored in an airtight container at room temperature.
  • If you do not have a stand mixer, you can knead this enriched dough by hand for about 20 minutes after the butter is added.

Nutrition

Find it online: https://www.unfoldrecipes.com/best-milk-bread-recipe-soft-fluffy-tangzhong/