Milk Bread (Shokupan)

Milk Bread, or Shokupan, is a Japanese bread known for its incredibly soft texture, slightly sweet flavor, and beautiful white crust. This bread is perfect for sandwiches, toast, or simply enjoying with a pat of butter. The secret to its tenderness lies in the use of a tangzhong, a cooked mixture of flour and water that helps retain moisture and gives the bread its signature pillowy quality.

Making Milk Bread at home might seem intimidating, but it’s quite simple and incredibly rewarding. With just a few ingredients and some patience, you can create this delightful loaf that will impress your family and friends.

Ingredients for Milk Bread (Shokupan)

For the Tangzhong:

• 1/4 cup bread flour
• 1/2 cup water

For the Bread Dough:

• 2 cups bread flour
• 2 tbsp sugar
• 1 tsp salt
• 1 tsp instant yeast
• 1/2 cup whole milk, lukewarm
• 2 tbsp unsalted butter, softened
• 1 egg (for egg wash, optional)

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