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Ultra Soft Japanese Milk Bread (Shokupan) Recipe

A freshly baked loaf of incredibly soft milk bread, showing a fluffy white interior and a shiny, golden-brown top crust.
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Make bakery-quality, pillow-soft Japanese Milk Bread at home. This recipe uses the tangzhong method to create an incredibly tender crumb that stays fresh longer, perfect for toast or sandwiches.

Ingredients

Scale
  • 100g Bread Flour (for Tangzhong)
  • 300g Milk (for Tangzhong)
  • 350g Bread Flour (for Dough)
  • 50g Granulated Sugar
  • 1 teaspoon Salt
  • 7g Instant Dry Yeast
  • 60ml Whole Milk (for Dough)
  • 60ml Heavy Cream
  • 40g Unsalted Butter, softened
  • 1 Large Egg

Instructions

  1. Prepare the Tangzhong: Whisk the 100g bread flour and 300g milk together in a small saucepan until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens significantly, resembling a thick paste (about 170°F or 77°C). 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 fitted with the dough hook, combine the 350g bread flour, sugar, and salt. Whisk briefly to mix.
  3. Activate Yeast: In a small bowl, mix the yeast with the 60ml whole milk until slightly foamy.
  4. Mix Dough: Add the yeast mixture, cooled Tangzhong, heavy cream, and egg to the dry ingredients. Mix on low speed until a shaggy dough forms.
  5. Knead: Increase the speed to medium-low and knead for 5 minutes. Add the softened butter piece by piece, mixing until fully incorporated. Continue kneading for another 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test.
  6. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  7. Shape Loaf: Gently deflate the dough. Divide it into three equal pieces. Roll each piece into a tight log. Place the three logs side-by-side in a greased 9×5 inch loaf pan.
  8. Second Rise: Cover the pan loosely and let the dough rise again until it has nearly doubled and crests about 1 inch over the rim of the pan, about 45-60 minutes.
  9. Bake: Preheat your oven to 350°F (175°C). Bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  10. Cool: Immediately remove the bread from the pan and cool completely on a wire rack before slicing for the best texture.

Notes

  • For an extra soft crust, brush the top of the loaf with melted butter immediately after removing it from the oven.
  • If you do not have a stand mixer, you can knead this dough by hand for about 15-20 minutes after the butter is added.
  • This bread stays soft for several days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://cookingzenith.com/milk-bread-tangzhong-soft-fluffy-loaf-recipe/