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Fluffy Japanese Milk Bread (Shokupan)

A soft, springy, slightly sweet loaf made extra tender with a cooked flour-and-milk paste called tangzhong. It's rich enough to eat plain and great for sandwiches or toast.

⏱ 152 min1 loafJapanesemilk breadshokupantangzhongyeast breadbaking

Ingredients

  • 1/4 cupwhole milk · 60mL, for the tangzhong
  • 1/4 cupwater · 60mL, for the tangzhong
  • 3 tablespoonsbread flour · for the tangzhong
  • 2 3/4 cupsbread flour · 330g, for the dough
  • 1/2 cupwarm whole milk · 105°F to 110°F (120mL)
  • 1/4 cupgranulated sugar · 50g
  • 1 teaspoonsalt
  • 1 envelopeinstant yeast · 0.25 oz / 7g
  • 2large eggs · room temperature, divided (1 for the dough, 1 for the egg wash)
  • 3 tablespoonsunsalted butter · cubed and softened
  • 1 tablespoonmilk or water · for the egg wash

Steps

  1. 1

    Make the tangzhong: in a small saucepan, whisk together 1/4 cup milk, 1/4 cup water, and 3 tablespoons bread flour until smooth. Cook over medium heat, whisking constantly, for 2 to 4 minutes, just until it turns into a thick paste like mashed potatoes. Take it off the heat and whisk until very smooth.

  2. 2

    Move the tangzhong to the bowl of a stand mixer and let it cool for about 15 minutes, until just barely warm.

  3. 3

    Add the 2 3/4 cups bread flour, warm milk, sugar, salt, yeast, and 1 egg to the bowl. Scrape the tangzhong up from the bottom with a rubber spatula and stir everything into a shaggy dough.

  4. 4

    Attach the dough hook and knead on low speed for 5 minutes, until the dough is smoother and starts to ball up around the hook. Scrape down the sides and bottom of the bowl.

  5. 5

    Mix on low speed for another 5 minutes, adding the butter 1 or 2 small pieces at a time. Scrape the bowl as needed so each addition is fully mixed in.

  6. 6

    Once all the butter is in, mix on low speed for another 5 minutes, until the dough is stretchy and smooth and balls up around the hook.

  7. 7

    Shape the dough into a ball and lightly oil the top of the dough and the sides of the bowl. Flip the dough, cover with plastic wrap, and let it rise in a warm, draft-free spot (about 75°F) for 40 to 50 minutes, until doubled.

  8. 8

    Grease an 8x4x4-inch Pullman loaf pan or a 9x5-inch loaf pan with butter or baking spray.

  9. 9

    Punch down the dough and turn it out onto a lightly oiled surface. Divide it into 3 equal pieces (about 235g each). Stretch each piece into a rectangle about 10x6 inches and 1/4 inch thick.

  10. 10

    Fold both long sides of each rectangle in to meet in the center and pinch the seam closed. Press and stretch the dough to match the width of your pan.

  11. 11

    Starting at the short end closest to you, roll each piece into a thick log. Set the logs crosswise in the pan, side by side and seam side down.

  12. 12

    Cover the pan with plastic wrap and let the dough rise in a warm, draft-free spot for 30 to 40 minutes, until doubled. After 15 minutes of rising, preheat the oven to 350°F.

  13. 13

    Whisk the second egg with 1 tablespoon milk or water and brush it over the risen loaf. Skip the egg wash if you're baking in a Pullman pan with the lid on.

  14. 14

    Bake for 32 to 35 minutes, until the top is golden brown and the center reads 195-200°F.

  15. 15

    Cool in the pan for a few minutes, then move the loaf to a wire rack and let it cool until just warm before slicing.

Creator's notes

The tangzhong (a cooked paste of flour, milk, and water) is what gives milk bread its soft, springy, slightly chewy texture. The bread is rich enough to eat plain.

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