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Japanese Milk Bread (Shokupan)

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This easy Japanese milk bread recipe yields a soft, fluffy loaf with a delicate sweetness and pillowy texture. Thanks to the tangzhong method, it stays moist for days and rivals bakery-quality shokupan.

Ingredients

Scale
  • 2 tablespoons (18g) bread flour (for tangzhong)
  • 1/4 cup (60ml) whole milk (for tangzhong)
  • 1/4 cup (60ml) water (for tangzhong)
  • 2 1/2 cups (320g) bread flour
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (5g) fine sea salt
  • 2 teaspoons (7g) instant yeast (or active dry yeast, bloomed in milk)
  • 1/2 cup (120ml) whole milk, room temperature
  • 1/4 cup (60ml) heavy cream, room temperature
  • 1 large egg, room temperature
  • 2 tablespoons (30g) unsalted butter, softened
  • Milk wash: 1 tablespoon milk (for brushing loaf before baking, optional)
  • Sesame seeds or poppy seeds (optional, for topping)

Instructions

  1. Make the Tangzhong: Combine 2 tablespoons bread flour, 1/4 cup milk, and 1/4 cup water in a small saucepan. Whisk constantly over medium heat until thickened and smooth (about 3-5 minutes). Remove from heat and let cool to room temperature (about 10 minutes).
  2. Mix the Dough: In a large bowl or stand mixer, combine 2 1/2 cups bread flour, 2 tablespoons sugar, 1 teaspoon salt, and 2 teaspoons yeast. Add cooled tangzhong, 1/2 cup milk, 1/4 cup cream, and 1 large egg. Mix until a shaggy dough forms (about 1 minute).
  3. Knead the Dough: Add 2 tablespoons softened butter and knead until smooth and elastic (stand mixer: 10-12 minutes on medium speed; by hand: 15-18 minutes). Dough should be slightly tacky and pass the windowpane test.
  4. First Rise: Shape dough into a ball and place in a greased bowl. Cover with plastic wrap or towel and let rise in a warm spot until doubled (about 60-90 minutes).
  5. Shape the Dough: Turn dough onto a lightly floured surface, gently deflate, and divide into 3 equal pieces. Roll each into a ball, flatten, and roll up tightly into logs. Place logs seam-side down in a greased loaf pan.
  6. Second Rise: Cover pan and let dough rise until it crowns just above the rim (45-60 minutes). Preheat oven to 350°F near the end of this rise.
  7. Bake: Brush top with milk and add sesame seeds if desired. Bake for 28-35 minutes until deep golden and loaf sounds hollow when tapped. Tent with foil if browning too quickly. Internal temperature should reach 190°F.
  8. Cool & Slice: Remove loaf from pan and cool on a wire rack for 30-45 minutes before slicing. Enjoy warm or at room temperature.

Notes

For best results, use bread flour and weigh ingredients. Kneading is crucial for a fluffy texture; use the windowpane test to check dough readiness. If using active dry yeast, bloom in warm milk first. For dairy-free, substitute oat milk and vegan butter. For gluten-free, use a strong bread flour blend and add xanthan gum. Bread stays fresh for 2-3 days at room temperature or can be frozen for up to a month. Variations include adding cinnamon sugar, matcha, or dried fruit for flavor twists.

Nutrition

Keywords: Japanese milk bread, shokupan, fluffy bread, tangzhong, easy bread recipe, bakery bread, homemade bread, soft bread, sandwich bread

Find it online: https://bitefuljoy.com/japanese-milk-bread-recipe-easy-fluffy-shokupan-youll-love/