Japanese Milk Bread (Shokupan)

This recipe creates incredibly soft and fluffy Japanese milk bread, known for its delicate sweetness and cloud-like texture. Perfect for sandwiches, toast, or simply enjoying on its own.

Prep Time

25 minutes

Total Time

2 hours (including rising time)

Calories

2560 kcal

Difficulty

Medium

Equipment

4 items

Cost

£0.22/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Lunch•Bread

Cuisine:

Japanese

Ingredients

Servings

300gBread Flour(High protein content is crucial for the best texture.)

£0.25

50gAll-Purpose Flour(Adds a little tenderness to the dough.)

£0.04

30gGranulated Sugar(Adds sweetness and helps with browning.)

£0.03

5gSalt(Enhances flavor and controls yeast activity.)

£0.01

5gInstant Dry Yeast(Make sure it's fresh for best results.)

£0.10

100mlWhole Milk(Used for Tangzhong and the main dough. Can substitute with plant-based milk, but flavor will change slightly.)

£0.10

70mlWater(Used for Tangzhong.)

100mlHeavy Cream(Adds richness and softness.)

£0.50

1Egg(Large egg, lightly beaten.)

£0.30

30gUnsalted Butter(Softened to room temperature. Used for Tangzhong and adding into main dough.)

£0.25

1Egg Wash(1 egg yolk mixed with 1 tbsp milk)

£0.15

Total Cost

£1.73

£0.22 per serving

Instructions

1.
**Prepare the Tangzhong:** In a small saucepan, whisk together 30g bread flour, milk (50ml) and water. Cook over medium-low heat, stirring constantly, until the mixture thickens into a smooth, pudding-like consistency (about 3-5 minutes). Remove from heat and stir in softened butter (10g). Let it cool to room temperature. The Tangzhong should be around 65C/150F.
2.
**Combine the Dough Ingredients:** In the bowl of a stand mixer (or a large bowl for hand-kneading), combine the remaining bread flour, all-purpose flour, sugar, salt, and instant dry yeast. Add the cooled Tangzhong, remaining milk (50ml), heavy cream, egg, and remaining softened butter(20g).
3.
**Knead the Dough:** Using the dough hook attachment (or your hands), knead the dough for 10-12 minutes on medium speed (or 15-20 minutes by hand) until it becomes smooth, elastic, and slightly tacky but not sticky. It should pass the windowpane test (you can stretch a small piece of dough thin enough to see light through it without tearing).
4.
**First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5.
**Shape the Dough:** Gently deflate the dough. Turn it out onto a lightly floured surface and divide it into 3 equal portions. Shape each portion into a smooth ball. Let the dough rest for 10 minutes (covered).
6.
**Shape into Loaves:** Roll each ball into an oval shape. Fold the oval in half lengthwise and then roll it up tightly like a jelly roll. Repeat with the remaining two balls. Place the three rolls side-by-side in a greased 9x5 inch loaf pan.
7.
**Second Rise:** Cover the loaf pan with plastic wrap or a damp towel and let rise in a warm place for 45-60 minutes, or until the dough has risen about 1 inch above the top of the pan.
8.
**Bake the Bread:** Preheat oven to 350°F (175°C). Brush the top of the loaf with egg wash.
9.
Bake for 30-35 minutes, or until the top is golden brown. If the top is browning too quickly, tent with foil. Make sure the internal temperature of the bread reaches 200F.
10.
**Cool and Enjoy:** Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (105g)

2560 kcal / 10710 kJ

Carbs

315g

121% of RDA

Fat

115g

164% of RDA

Protein

75g

150% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

55 g

61% of RDA

Sodium

2900 mg

126% of RDA

Saturated Fat

75 g

375% of RDA

Chef's Tips

Using a kitchen scale for accurate measurements is highly recommended, especially when baking.

The Tangzhong method helps create a softer and more tender crumb that stays fresh longer.

If your dough is too sticky, add a tablespoon of flour at a time until it reaches the right consistency. Be careful not to add too much flour, as this can make the bread dry.

If the top of the loaf is browning too quickly, tent it with aluminum foil during the last 10-15 minutes of baking.

Store the bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

Cooking Equipment

Oven

Stand Mixer (optional)

Saucepan

Loaf pan (9x5 inch)

Wine Pairings

No wine pairing suggestions available for this recipe.

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