Description
This soft and fluffy Japanese-style milk bread (Hokkaido Shokupan) is tender, slightly sweet, and perfect for sandwiches or toast. Its pillowy texture comes from using milk and butter, creating the ultimate comfort loaf.
Ingredients
Dough:
- 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
Optional Tangzhong (for extra softness):
- 3 tablespoons (25 g) bread flour
- ½ cup (120 ml) milk
Instructions
- If using tangzhong: In a small saucepan, whisk flour and milk over medium heat until thickened into a paste. Cool before using.
- In a large bowl (or stand mixer): Combine flour, sugar, yeast, and salt. Add warm milk, egg, and tangzhong (if using). Mix until dough comes together.
- Knead: for 10–12 minutes (or with dough hook for 7–8 minutes) until smooth and elastic. Add softened butter and knead until incorporated.
- Place dough: in a greased bowl, cover, and let rise 1–1.5 hours until doubled in size.
- Punch down dough: and divide into 3–4 equal pieces. Shape into balls, place in a greased loaf pan.
- Cover: and let rise again 45 minutes to 1 hour until dough reaches the top of the pan.
- Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden brown. If browning too quickly, tent with foil.
- Cool slightly: before slicing.
Notes
- Using tangzhong is optional but gives the loaf its signature fluffiness.
- Store wrapped at room temperature for 2–3 days, or freeze for longer storage.
- For a sweeter loaf, increase sugar to ¼ cup.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese / Asian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
