Milk Bread (Shokupan) is a soft, fluffy Japanese bread with a slightly sweet flavor and an ultra-light texture. This bread is perfect for making sandwiches or enjoying on its own with a bit of butter or jam. Shokupan uses a special technique called “Tangzhong,” a cooked water-roux that helps the bread stay soft and fresh for days.
Milk Bread (Shokupan) Recipe
Why You’ll Love This Recipe
This recipe creates a pillowy-soft bread with a fine crumb and a light sweetness. The Tangzhong method ensures your bread remains soft and fresh longer than regular bread.
Ingredients
Tangzhong (Water Roux)
- 3 tablespoons bread flour
- 1/2 cup water
- 1/2 cup milk
Dough
- 2 3/4 cups bread flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1 large egg, at room temperature
- 1/2 cup warm milk
- 1/4 cup heavy cream (or additional milk)
- 1/4 cup unsalted butter, softened