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A golden-brown Shokupan loaf cools on a wire rack, showing its soft, fluffy crumb and glossy crust.

Japanese Milk Bread Recipe

This Fluffy Japanese Milk Bread Recipe (Shokupan) delivers a soft, airy loaf with a slightly sweet flavor, thanks to the tangzhong method. Perfect for sandwiches, toast, or even French toast, this homemade recipe stays fresh for days.
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Prep Time 20 minutes
Cook Time 30 minutes
Proofing Time 1 hour 45 minutes
Total Time 2 hours 35 minutes
Course Breakfast, Sides, Snack
Cuisine Asian, Japanese
Servings 12 slices
Calories 160 kcal

Equipment

  • 1 Stand mixer With dough hook attachment or kneading by hand
  • 1 Medium saucepan For preparing tangzhong
  • 1 Loaf pan 9×5 inch or Pullman loaf pan for authentic shape
  • 2-3 Mixing bowls For dough preparation
  • 1 Kitchen scale Recommended for precision
  • 1 Plastic wrap Or damp kitchen towel for covering dough
  • 1 Pastry brush For brushing milk on top

Ingredients
  

For the Tangzhong:

  • 3 tablespoon bread flour
  • ½ tablespoon whole milk

For the Bread Dough:

  • 2 ½ cups bread flour
  • ¼ cup granulated sugar
  • 2 ¼ teaspoon active dry yeast Or instant yeast
  • 1 teaspoon salt
  • ½ cup warm milk ~110°F (43°C)
  • 1 large egg At room temperature
  • 3 tablespoon unsalted butter Softened
  • 1 tablespoon milk For brushing (optional)

Instructions
 

  • Whisk flour & milk in a saucepan until smooth.
  • Cook over medium-low heat, stirring until thick (3-5 min).
  • Transfer to a bowl, cover with plastic wrap, and let cool.
  • Mix flour, sugar, yeast, salt in a bowl.
  • Add tangzhong, milk, egg, and mix until combined.
  • Knead for 5 minutes, then add butter in pieces.
  • Continue kneading until smooth & elastic (7-10 min).
  • Shape dough into a ball and place in a greased bowl.
  • Cover and let rise until doubled (~1-1.5 hrs).
  • Divide dough into 3 equal pieces and rest for 15 min.
  • Flatten each into an oval, fold in thirds, roll into logs.
  • Place logs seam-side down in a greased loaf pan.
  • Cover and let rise until 1 inch above pan (~45-60 min).
  • Preheat oven to 350°F (175°C).
  • Brush with milk wash, bake for 30-35 min.
  • If browning too fast, tent with foil last 10 min.
  • Cool on a wire rack before slicing.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 50gCalories: 160kcalCarbohydrates: 28gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 170mgPotassium: 70mgFiber: 1gSugar: 4gVitamin A: 100IUVitamin C: -2mgCalcium: 40mgIron: 1mg
Keyword Best japanese milk bread recipe, Fluffy Japanese milk bread recipe, Japanese milk bread recette, Japanese milk bread recipe easy, Shokupan recipe
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