Name: Milk Bread Loaf Recipe
Prep time: 20 min
Cook time: 30 min
Total time: PT-488325H46M19S
Cuisine: Japanese / Asian-Inspired
Ingredients: 3 ½ cups (420 g) bread flour; 3 tablespoons (40 g) sugar; 2 teaspoons instant yeast; 1 teaspoon salt; 1 cup (240 ml) warm milk; 1 large egg; 3 tablespoons (45 g) unsalted butter, softened; 3 tablespoons (25 g) bread flour; ½ cup (120 ml) milk

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If you’ve ever craved bakery-fresh bread with an impossibly tender crumb and a hint of sweetness, this Milk Bread Loaf is the dreamy answer. Beloved in Japanese bakeries (where it’s called shokupan), this loaf is gorgeously golden on the outside and pillowy soft within—perfect for toast, sandwiches, or savoring all on its own. The secret? A simple tangzhong paste and a generous splash of milk, working together with butter to deliver a comfort bread that puts basic white loaves to shame.

Ingredients You’ll Need

The beauty of the Milk Bread Loaf lies in its handful of pantry staples, each bringing something special to the final loaf. Simple as they are, every ingredient serves a purpose—so be sure to measure well and use the best quality you can.

Bread flour: With its higher protein content, bread flour is the key to that stretchy, cloudlike crumb.
Sugar: This touch of sweetness balances the flavors and helps the loaf brown beautifully.
Instant yeast: Quick and reliable, instant yeast gives our loaf its lovely rise and fluffy height.
Salt: Essential for flavor, just the right amount unlocks the loaf’s delicate taste.
Warm milk: The milk softens every bite and ensures your loaf stays moist for days.
Large egg: Adds richness and color, pulling the dough together for a soft, springy texture.
Unsalted butter: This is what sets Milk Bread Loaf apart—melted into the dough, it guarantees a tender, luxurious crumb.
Optional Tangzhong (flour + milk): A quick flour-milk paste that creates the extra-soft, moist magic unique to Japanese milk bread.

How to Make Milk Bread Loaf

Step 1: Make the Tangzhong (Optional)

If you want your Milk Bread Loaf as plush as it gets, don’t skip the tangzhong! Simply whisk together flour and milk in a small saucepan, then cook gently—stirring all the while—until it thickens into a smooth, pudding-like paste. Let it cool to room temperature while you prepare the rest of your ingredients; this little extra step is the secret to a super-soft crumb that stays fresh even longer.

Step 2: Mix Dry & Wet Ingredients

Start by combining your bread flour, sugar, salt, and instant yeast in a large mixing bowl (or the bowl of your stand mixer). Pour in the warm milk, crack in the egg, and add the tangzhong if you made it. Use a sturdy spoon or mixer on low speed to bring the dough together until you don’t see any more dry flour—don’t worry if it looks a little shaggy at this stage!

Step 3: Knead & Add Butter

Now comes the magic: knead that dough diligently by hand (about 10–12 minutes) or with the dough hook attachment (7–8 minutes) until it turns silky-smooth and elastic. Once you reach this stage, work in the softened butter, kneading until it’s completely incorporated and the dough is supple and stretchy. You’ll know it’s ready when it springs back if you gently poke it.

Step 4: First Rise

Scrape your buttery, smooth dough into a lightly greased bowl and cover it loosely with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours. It should double in size and feel airy to the touch—patience will reward you with a taller, fluffier Milk Bread Loaf.

Step 5: Shape the Dough

Gently deflate the risen dough, then divide it into 3 or 4 equal portions. Roll each piece into a ball or shape them into little logs for a classic shokupan swirl. Snuggle these pieces side-by-side into a well-greased loaf pan. This step creates the signature, pull-apart sections Milk Bread Loaf fans adore.

Step 6: Second Rise

Cover the formed loaf and let it rise again for about 45 minutes to 1 hour. You want the dough to puff up and just peek above the rim of your loaf pan. This final proof ensures an airy, high-domed loaf that bakes up with a beautiful, tender crumb.

Step 7: Bake to Perfection

Preheat your oven to 350°F (175°C). Place your loaf in the center of the oven and bake for 25 to 30 minutes. Keep an eye on the color—if it’s browning too quickly, gently cover it with foil for the last 10 minutes. The Milk Bread Loaf is done when it’s fragrant and deep golden on top. Allow it to cool just slightly in the pan before removing and slicing.

How to Serve Milk Bread Loaf

Garnishes

For an extra-luxe touch, brush the warm loaf with a bit of melted butter as soon as it comes out of the oven—this gives it a glossy finish and even richer flavor. You can also sprinkle a few sesame or poppy seeds on top before baking, or dust the cooled loaf lightly with powdered sugar for a sweet breakfast treat.

Side Dishes

Milk Bread Loaf is incredibly versatile! Enjoy thick slices alongside a bowl of hearty soup, or pair toasted pieces with a crisp salad. It’s also a knockout with eggs for breakfast, or used as the base for a superlative sandwich with your favorite fillings.

Creative Ways to Present

Turn thick-cut slices into decadent French toast or filled sandwiches, or use gentle fingers to pull apart the swirl sections for a fun, tear-and-share style. For a stunning brunch board, cut your Milk Bread Loaf into cubes and serve with an array of soft cheeses, jams, and berries.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Milk Bread Loaf tightly in plastic wrap or store in an airtight container at room temperature. It stays incredibly soft for up to 2 or 3 days—perfect for grab-and-go snacks or a next-day breakfast.

Freezing

To keep your Milk Bread Loaf longer, slice it up and layer the pieces between parchment before sealing in a freezer bag. Freeze for up to a month. This way, you can thaw just what you need for the softest, freshest bread in minutes.

Reheating

Revive slices with a quick toast in your toaster or a few seconds in the microwave, wrapped lightly in a damp paper towel. The warmth brings back the loaf’s signature softness and makes it taste bakery-fresh.

FAQs

What is the purpose of the tangzhong in Milk Bread Loaf?

Tangzhong is a cooked flour and milk paste that locks in extra moisture, giving Milk Bread Loaf its famously fluffy, cloud-like texture and helping the bread stay fresh for several days.

Can I make this Milk Bread Loaf without a stand mixer?

Absolutely! While a stand mixer makes things easier, you can knead by hand—the dough is soft and forgiving. It might take a little extra time and elbow grease, but the results are just as delicious.

Can I use all-purpose flour instead of bread flour?

You can substitute all-purpose flour if that’s all you have, though your Milk Bread Loaf might not be quite as lofty or stretchy. Bread flour’s higher protein content is what creates that signature, springy crumb.

How do I know when my loaf is fully baked?

The crust should be a deep golden color and the loaf will sound hollow if you tap the bottom. If you have a thermometer, a center temperature of about 190°F (88°C) means it’s done.

Why is my Milk Bread Loaf dense or flat?

This is most often due to under-kneading or not letting the dough rise long enough. Make sure your yeast is fresh, give the dough plenty of time to double, and knead until smooth and elastic for best results.

Final Thoughts

If you’ve yet to try baking a Milk Bread Loaf at home, now’s the perfect time to dive in. There’s something truly rewarding about pulling this golden, feather-soft bread from your own oven. Whether you toast it, sandwich it, or savor it plain, this loaf promises comfort and delight in every fluffy bite—give it a try and see why it’s such a beloved classic!