Go Back
milk bread recipe

Milk Bread Recipe

Pinklady
Milk bread, or "shokupan," traces its roots to Japan, where it became popular in the early 20th century. It is inspired by European baking techniques but adapted to include a method called "Tangzhong." This involves cooking a portion of the flour and liquid into a roux, giving the bread its signature softness and extended shelf life.
Print Recipe Pin Recipe
Prep Time 30 minutes
Course Breakfast
Cuisine Japanese
Servings 10 Slices
Calories 150 kcal

Equipment

  • Measuring cups and spoons
  • Mixing bowls
  • Saucepan
  • Whisk
  • Stand mixer (optional but helpful)
  • 9x5-inch loaf pan
  • Plastic wrap or kitchen towel
  • Oven
  • Pastry brush

Ingredients
  

For the Tangzhong (water roux):

  • 3 tablespoons (25g) bread flour
  • 1/2 cup (120ml) water

For the dough:

  • 2 1/2 cups (320g) bread flour
  • 3 tablespoons (40g) granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons instant yeast
  • 1/2 cup (120ml) warm milk
  • 1 large egg
  • 3 tablespoons (45g) unsalted butter, softened
  • All the prepared Tangzhong

Instructions
 

  • Prepare the Tangzhong
    In a small saucepan, whisk together the flour and water until smooth.
    Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a paste (about 2-3 minutes).
    Remove from heat and let it cool to room temperature.
  • Make the Dough
    In a large mixing bowl or the bowl of a stand mixer, combine the bread flour, sugar, salt, and yeast.
    Add the warm milk, egg, softened butter, and the cooled Tangzhong.
    Mix until a sticky dough forms, then knead for about 8-10 minutes by hand or 5-6 minutes in a stand mixer until smooth and elastic.
  • First Rise
    Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a kitchen towel.
    Let it rise in a warm place until doubled in size, about 1 hour.
  • Shape the Dough
    Punch down the dough to release air and divide it into three equal portions.
    Roll each portion into a ball, then flatten it into an oval.
    Roll up each oval tightly into a log.
    Arrange the logs seam-side down in the greased loaf pan.
  • Second Rise
    Cover the pan with plastic wrap or a kitchen towel.
    Let the dough rise again until it fills the pan, about 30-45 minutes.
  • Bake the Bread
    Preheat your oven to 350°F (175°C).
    Brush the top of the dough with milk or an egg wash for a golden crust.
    Bake for 25-30 minutes until the top is golden brown and the bread sounds hollow when tapped.
    Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Video

Keyword Milk Bread Recipe