Milk Bread (Shokupan)

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

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