milk bread

Japanese milk bread is the best sliced bread. The loaves have a golden crust and a phenomenal soft, airy crumb. Each slice is rich in milk and buttery flavor, which makes it absolutely irresistible. 

If you have a scale, use the weighted measurements in the recipe because that is what I used when testing recipes. Dry measurements are often inconsistent. I updated the dry measurements on 7/5/2020 to reflect the spoon and sweep method specified note 1. 

You can make the dough overnight. Simply shape the dough into a ball, place into a greased bowl and cover the bowl with plastic wrap. Then, refrigerate.

How to Make Milk Bread

(2 tablespoons + 1 teaspoon) all-purpose flour

(1/3 cup) water

(1/2 cup) whole milk

(1 tablespoon) granulated sugar

(1 1/2 teaspoons) active dry yeast

(2 2/3 cups) all-purpose flour (see note 1)

(1 teaspoon) kosher salt

(3 tablespoons) sweetened condensed milk (see note 2)

(4 tablespoons) butter, melted (see note 3)

milk

mixing bowl

stand mixer

plastic wrap

9x5-inch nonstick bread pan,

Whisk the flour and water inside a saucepan...

Whisk the flour and water inside a saucepan until the flour dissolves. 

Place the saucepan over medium heat and stir...

Place the saucepan over medium heat and stir the mixture frequently. In about a minute, the flour will start to thicken. Don’t walk away during this process as you can quickly burn the tangzhong! Once the flour develops into a light paste, turn off the heat.

Transfer the tangzhong to a bowl to cool....

Transfer the tangzhong to a bowl to cool. It will thicken as it cools.

Lightly grease a large mixing bowl with oil....

Lightly grease a large mixing bowl with oil. Set it aside. 

In a microwave-safe bowl, heat the milk for...

In a microwave-safe bowl, heat the milk for about 30 to 40 seconds. Add the sugar to the milk. Use a thermometer to check the temperature of the milk. It should be somewhere around 110ºF to 120ºF. 

Add the yeast and stir to hydrate the...

Add the yeast and stir to hydrate the yeast. Let it sit for 5 to 8 minutes while you prepare the other ingredients. After 5 to 8 minutes, the milk/yeast mixture will foam up.

In the bowl of a stand mixer, combine...

In the bowl of a stand mixer, combine the all-purpose flour and salt. Fit the mixer with the dough hook. 

Add the condensed milk, egg, melted butter, tangzhong,...

Add the condensed milk, egg, melted butter, tangzhong, and foamy milk/yeast mixture. 

Mix the dough on low until you don’t...

Mix the dough on low until you don’t see any loose flour on the sides of the bowl. Then, increase the speed to medium-low and work the dough for 8 minutes. 

Scrape the dough out of the bowl onto...

Scrape the dough out of the bowl onto a lightly floured surface and knead a few times. If the dough is feeling tacky, lightly dust your hands with flour. 

Shape the dough into a ball and place...

Shape the dough into a ball and place inside the greased mixing bowl. Cover the bowl with plastic and let it rise in a warm area for about 1 hour, until the dough doubles in size. 

Once doubled, punch down the dough to release...

Once doubled, punch down the dough to release excess air. Turn the dough onto a lightly floured surface. Divide the dough into 4 equal portions (they should be about 177 to 180 grams per piece). 

Take one piece and knead it a few...

Take one piece and knead it a few times. Shape it into an oval. Lightly dust the top of the dough with flour. Roll the dough into a larger oval.

Make an envelope fold. Take the bottom third...

Make an envelope fold. Take the bottom third of the dough and fold it up towards the center. Then, take the top third and fold it down towards the center. The dough should now look somewhat like a rectangle.

Rotate the rectangle 90 degrees so that a...

Rotate the rectangle 90 degrees so that a short side is facing you. Roll out the rectangle until it is about 9 x 4 inches (doesn’t need to be exact). Starting from one end, roll up the rectangle into a spiraled log. Place the rolled up dough into the loaf pan, seam side down. 

Repeat with the remaining 3 pieces of dough. 

Cover the loaf pan with plastic and let...

Cover the loaf pan with plastic and let it rise in a warm spot until it triples in size. The center loaves should rise just over an inch above the top lip of the pan. (See photos in post for reference.) Depending on the time of the year, and the temperature in your kitchen, this can be anywhere between 1.5 to just over 2 hours. See note 5 for instructions on how to speed up the second rise. 

When the loaves look like it is just...

When the loaves look like it is just about done proofing, preheat the oven to 350ºF. Position an oven rack to the center position.

Prepare the egg wash. In a small bowl,...

Prepare the egg wash. In a small bowl, beat an egg. Add the milk. This helps to thin out the egg so that the egg wash brushes over the bread in a nice thin layer. 

Carefully brush the egg wash over the tops...

Carefully brush the egg wash over the tops of the loaves. 

Transfer the loaf pan to the oven and...

Transfer the loaf pan to the oven and bake the bread for 28 to 30 minutes, until the loaf is a deep golden color. It takes only 28 minutes in my oven.

Take the bread out of the oven. The...

Take the bread out of the oven. The top of the loaf will feel very firm right now, but it softens as it cools. 

After 3 to 5 minutes, turn the loaf...

After 3 to 5 minutes, turn the loaf pan over to remove the bread from the pan. The bread should slide out easily. Do not cool the loaf inside the pan as moisture will build up inside the pan, causing the bread to turn soggy. Let the loaf cool on a wire rack. You can start eating the bread while it’s still slightly warm or wait for it to cool completely.

Slice the bread and serve with jam, butter,...

Slice the bread and serve with jam, butter, or condensed milk. Store the bread in a container for several days.

The best Japanese Milk Bread recipe! Japanese Milk Bread, also known as Hokkaido Milk Bread and Shokupan Bread is a recipe you NEED in your book. Soft like a pillow and with a longer counter life than most loaves, this delicious white sandwich bread will be the perfect addition for your breakfast!

Japanese Milk Bread (Shokupan)

(370 grams) plus 3 tablespoons (25 grams) all-purpose flour

(120 grams) water

(120 grams) whole milk

tbsp (25 grams) milk powder

tsp (6 grams) instant yeast

sugar

tsp (6 grams) salt

tbsp (43 grams) unsalted butter, room temperature

Start by making the tangzhong base. In a...

Start by making the tangzhong base. In a microwave-safe bowl, add 1/2 cup of water plus 3 tablespoons of all-purpose flour. Whisk ingredients until there are no lumps remaining. Microwave the mixture for 20 seconds, stop and whisk it. Repeat 2 times more, always remembering to pause and whisk. Mixture will be smooth and pudding-like when ready. Let it cool for 5 minutes.

In a large bowl, or the bowl of...

In a large bowl, or the bowl of your stand mixer if using one, mix all dry ingredients: flour, milk powder, instant yeast, sugar and salt.

In a medium bowl, mix the tangzhong base...

In a medium bowl, mix the tangzhong base with egg and whole milk.

Add wet mixture to the dry mixture and...

Add wet mixture to the dry mixture and mix until dough is formed.

Add room temperature butter and knead the dough...

Add room temperature butter and knead the dough for 5 minutes if doing it with a stand mixer, 8 to 10 minutes if doing it by hand. Dough should feel slightly tacky, and if doing using a stand mixer, stick to the bottom of the bowl but not to the sides.

Let the dough rest in a warm spot,...

Let the dough rest in a warm spot, covered, for 1h to 1h and 30 minutes, or until it doubles.

Line and grease with butter a deep 9x4...

Line and grease with butter a deep 9x4 inch loaf pan.

Divide dough into 4 equal pieces. In a...

Divide dough into 4 equal pieces. In a floured counter, roll each piece open, then roll each strip of dough into a cylinder, and pinch ends to seal. When arranging rolled dough into the loaf pan, remember to place the pinched side facing down, with the spiral against the long side of the pan.

Let the dough rest again for 1 hour,...

Let the dough rest again for 1 hour, or until it almost doubles. Dough should look puffy when ready.

Bake shokupan for 35 to 40 minutes at...

Bake shokupan for 35 to 40 minutes at 350°F, until top has a deep golden brown color. Don’t bake at a higher temperature, and bake for at least 30 minutes or it will be undercooked in the middle.

Wait for at least 1 hour before slicing,...

Wait for at least 1 hour before slicing, so bread will be cooled and fully cooked.

https://www.youtube.com/watch?v=dzYpGz6AMOs

Make Japanese milk bread using all-purpose flour only. This shokupan recipe is easy, super tasty and extra fluffy, perfect for sandwiches and delicious to have for breakfast.

Get all the tips for this bread: https://milkandpop.com/japanese-milk-bread/

#shokupan #japanesemilkbread #milkbread

How to Make Shokupan with All Purpose Flour - Fluffy Japanese Milk Bread

These milk rolls are tender, fluffy, and perfectly moist.

Japanese Milk Bread Rolls (Hokkaido Milk Bread)

(43 grams) water

(43 grams) AE Dairy Whole Milk

(14 grams) unbleached bread flour

(244 grams) unbleached bread flour

white whole-wheat flour (61 grams)

dry milk powder (11 grams)

(25 grams) sugar

salt

instant yeast

egg,

Flaky sea salt

For the Tangzhong

, vigorously whisk together 3 tablespoons water, 3 tablespoons AE Whole Milk, and 2 tablespoons bread flour in a small saucepan until thoroughly combined and no lumps remain.

Cook Tangzhong over low heat, whisking constantly, until thickened and whisk leaves a trail on bottom of pan, 3–5 minutes.

Transfer Tangzhong to the bowl of a stand mixer (or large bowl is mixing by hand) and let cool to room temperature.

For the dough

, combine bread flour, whole-wheat flour, milk powder, sugar, salt and yeast in a medium bowl; set aside.

Add AE Whole Milk, egg and melted butter to stand mixer with Tangzhong; stir to combine. Add flour mixture to stand mixer, attach dough hook to mixer and turn mixer to low speed. Mix and knead until a smooth, elastic dough forms, 8–9 minutes.

Remove dough from mixer, briefly knead a couple of times by hand then transfer to a large greased bowl; cover bowl with a kitchen towel or loosely with plastic and let rest until puffy but not quite doubled in size, 75–90 minutes.

Gently punch down dough; divide it into 8 equal pieces. Form dough pieces into smooth, taut rounds (see recipe note below).

Place dough rounds in a generously greased 9-inch cake pan (round or square). Cover Pan with a kitchen towel or loosely with plastic and let rounds rest until puffy, 45–50 minutes.

Meanwhile, heat the oven to 350°F with rack set in middle position.

Brush rounds with AE Whole Milk. Bake rolls until tops are golden brown and an instant-read thermometer inserted in the center registers 190ºF, 25–28 minutes.

Transfer pan to a wire rack; let rolls cool in pan for 10–25 minutes. Run a butter knife around edges of pan and gently lift rolls out of pan; transfer to wire rack.

Brush tops of rolls with melted butter and sprinkle with sea salt.

These rolls look sooo soft and delicious! Cannot wait to make!

We've been on a bread making kick over here and these have hands down, been our favorite recipe! Thank you!

I cannot even tell you how amazing these rolls are!!!!! They are perfectly soft and tender on the inside and golden on the outside. My family LOVED them. This is now my go-to roll recipe.

I can actually taste these through the picture! YUM!

What a wonderful recipe, my family loved these. Thank you so much for the recipe

I was totally drooling watching you make them on IG... they did not disappoint!

https://content.jwplatform.com/videos/fHN0GXmo.mp4

Japanese Milk Bread Rolls

This Asian milk bread recipe is a triumph. For months, we have searched and tested finally have a perfect recipe for soft, buttery Chinese bakery milk bread.

Milk Bread

heavy cream ((160 ml, at room temperature))

milk ((plus 1 tablespoon; total 250 ml,

egg ((at room temperature))

sugar ((75 grams))

cake flour ((tap measuring cup to avoid air pockets; 70 grams))

bread flour ((tap measuring cup to avoid air pockets; about 500 grams))

active dry yeast ((11 grams))

salt ((7 grams))

Egg wash ((whisk together 1 egg with 1 teaspoon water))

Simple syrup ((optional: 2 teaspoons of sugar, dissolved in 2 teaspoons hot water))

In the bowl of a mixer, add ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Use the dough hook attachment, and turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. If you’re in a humid climate and the dough is too sticky, feel free to add a little more flour 1 tablespoon at a time until it comes together. If you don’t have a mixer and would like to knead by hand, extend the kneading time by 5-10 minutes.

After 15 minutes of kneading, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. We proof the dough in our oven (We turned on our oven’s rapid proof setting for 5 minutes, turned the oven off, and then closed the oven door). The dough will grow to 1.5X its original size.

In the meantime, grease two baking vessels on all sides with butter, such as 2 standard loaf pans or even a loaf pan and a 9-inch round cake pan.

After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface, and cut it in half. You can make a loaf with one half of the dough by cutting it into 3 pieces and placing them in the loaf pan. With the other half of the dough, cut it into eight equal pieces and make buns. You can really shape the dough however you like. Once shaped, let the dough proof for another hour.

Position a rack in the middle of the oven, and preheat to 350° F/175°C. Brush the risen dough with egg wash. Bake the loaves for 23-25 minutes. Remove from the oven and brush the buns with sugar water to give them a great shine, sweetness, and color.

If you&#x27;ve never had Asian milk bread, you do not know what you are missing! Amazingly soft and delicious, this bread is better than any regular bread!

Deliciously Soft Asian Milk Bread

g all-purpose flour

all-purpose flour

caster sugar

tbs milk powder

tsp yeast

tsp salt

eggs (room temperature)

tbs butter (room temperature)

Egg egg

water

Combine milk and flour in a small pot over low heat.

Stirring frequently, heat the mixture until the texture becomes like a thick pudding.

Remove the roux from heat and transfer to a bowl. Cover and allow to cool to room temperature.

Tangzhong Roux:

Add all the dry ingredients to the mixing bowl, sifting through a metal sieve to work out any large lumps.

Combine the room temperature roux, eggs, and warm milk and mix together. Add to the dry ingredients in the mixing bowl.

Using the dough hook attachment for your mixer, mix the ingredients for about a minute.

Add the softened butter to the bowl and scrape down the sides with a rubber spatula.

Turn the machine back on and let it mix on low speed for about 15-20 minutes until bread becomes smoother, scraping down the sides of the bowl as necessary.

Stand Mixer Method:

In a large mixing bowl, sift together all the dry ingredients.

Combine the room temperature roux, eggs, and warm milk and add to the dry ingredients.

Mix the wet into the dry using a spoon until mostly combined.

Add softened butter and start kneading it in with your hands. Dough will be very sticky.

Continue to work and knead the bread for 15 minutes at least until dough becomes smoother and more cohesive.

Hand Kneading Method:

Shape dough into a ball and cover with a cloth or plastic wrap. Allow to rise for about 1 hour until it has doubled in size.

Transfer the dough to a floured work surface. Cut into 2 equal portions and work with only one portion at a time. Place the other dough section aside.

Using a rolling pin dusted with flour, roll one dough portion into a rectangle on a floured work surface.

Fold the rectangle into 3rds lengthwise. Flip it over so the seam side is down.

Flatten with rolling pin again. Flip the dough over so the seam side is now up.

Starting from a short end, snugly roll the dough until you end up with a roll.

Place the roll into a parchment lined loaf pan, seam side down. Repeat with the remaining two dough chunks.

Cover loaf pan with a towel or plastic wrap and let rise about an hour, until dough has expanded to fill the pan.

Shaping the dough for a loaf:

Roll into a log about 10-inches (25 cm) long. Fold it in half.

Starting from the folded end, twist the dough.

Tucking the tails in, roll snuggly into a round shape. Place on a greased baking dish. Repeat with remaining dough.

Cover rolls with a towel or plastic wrap and let rise about an hour.

Shaping the dough for rolls:

Baking:

The easiest Japanese milk bread recipe you could ever possibly want. So soft, so fluffy, so easy.

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Top Tags

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