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Ultra-Soft Japanese Milk Bread (Shokupan) with Tangzhong

Close-up of a freshly baked milk bread loaf, showing its incredibly soft, white interior crumb and golden crust.
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Bake a loaf of bakery-style Japanese Milk Bread that is incredibly soft, fluffy, and slightly sweet. This recipe uses the Tangzhong method to guarantee a pillow-soft crumb that stays fresh longer, making it perfect for toast or sandwiches.

Ingredients

Scale
  • 100g Milk (whole milk recommended)
  • 50g Granulated Sugar
  • 1/2 tsp Salt
  • 1 packet (7g or 2 1/4 tsp) Active Dry Yeast
  • 40g Unsalted Butter, softened
  • 1 large Egg
  • 280g Bread Flour
  • 50g Whole Milk, warmed slightly (for proofing)
  • Tangzhong: 30g Bread Flour
  • Tangzhong: 150g Milk (whole milk recommended)

Instructions

  1. Prepare the Tangzhong: Whisk 30g bread flour and 150g milk in a small saucepan until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens significantly, resembling a thick paste (around 65°C or 150°F). Remove from heat, cover the surface with plastic wrap to prevent a skin from forming, and let it cool completely.
  2. Activate the Yeast: In a small bowl, combine the slightly warmed 50g milk and the yeast. Let it sit for 5 to 10 minutes until foamy.
  3. Mix the Dough: In a large bowl or stand mixer, combine the cooled Tangzhong, 280g bread flour, sugar, and salt. Mix briefly. Add the yeast mixture, egg, and softened butter.
  4. Knead: Mix on low speed until a shaggy dough forms. Increase speed to medium and knead for 8 to 10 minutes until the dough is smooth and elastic. It should pass the windowpane test (stretching thin without tearing).
  5. First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  6. Shape the Loaf: Gently deflate the dough. Divide it into three equal pieces. Roll each piece into a tight log. Place the three logs side-by-side in a greased 9×5 inch loaf pan.
  7. Second Proof: Cover the pan loosely and let it rise again in a warm spot until the dough has nearly doubled and crowns about 1 inch over the rim of the pan, about 45 to 60 minutes.
  8. Bake: Preheat your oven to 350°F (175°C). Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  9. Cool: Immediately remove the bread from the pan and cool on a wire rack. Brush the top lightly with melted butter while warm for extra shine and softness. Slice only when completely cool for the best texture.

Notes

  • For an extra rich and tender crumb, you can substitute 50g of the milk in the main dough with sweetened condensed milk.
  • To achieve the classic tall, spiraled look of Shokupan, roll each of the three dough pieces into a rectangle instead of a log before placing them in the pan.
  • If you do not have a stand mixer, knead the dough by hand on a lightly floured surface for about 15 minutes until smooth.

Nutrition

Find it online: https://mayaplate.com/recipe-milk-bread-tangzhong-soft-fluffy-loaf/