Super soft milk bread—also known as shokupan in Japan—is famous for its cloud-like texture, subtle sweetness, and versatility. Whether you enjoy it as toast, in sandwiches, or on its own, this type of bread is all about tenderness and a pillowy crumb.
In this guide, you’ll learn exactly how to make milk bread at home, using easy-to-follow techniques that ensure a soft, fluffy result every time.
1. What Makes Milk Bread Special?
Milk bread stands out for three main reasons:
- Tangzhong method: A cooked flour-and-water roux that boosts moisture and softness.
- Enriched dough: Includes milk, butter, and a touch of sugar.
- Delicate structure: Soft, tender, and slices beautifully.
2. Ingredients You’ll Need
For the tangzhong (roux):
- 3 tbsp bread flour (25g)
- ½ cup milk (120ml)
For the dough:
- 2 ½ cups bread flour (320g)
- ¼ cup sugar (50g)
- 1 tsp salt
- 2 tsp instant yeast
- ½ cup warm milk (120ml)
- 1 egg (or flax egg for vegan version)
- 3 tbsp unsalted butter (softened) or vegan butter
Optional topping: milk or egg wash for shine
3. How to Make the Tangzhong
The tangzhong (roux) is the secret to milk bread’s moist, tender texture.
Steps:
- In a small saucepan, whisk the flour and milk until smooth.
- Heat over medium, stirring constantly, until thickened (like pudding).
- Remove from heat and let cool to room temperature.
This step takes about 3–5 minutes and makes a big difference in the final bread.
4. Making the Dough
1. Combine dry ingredients:
- In a large bowl or mixer, mix the flour, sugar, salt, and yeast.
2. Add wet ingredients:
- Mix in the cooled tangzhong, warm milk, and egg.
- Knead until a dough forms (about 5 minutes by hand, or 3 minutes in a mixer).
3. Add butter:
- Add softened butter one tablespoon at a time.
- Knead until fully incorporated and the dough is smooth and elastic (10–12 minutes total).
The dough should be slightly sticky but smooth and stretchy.
5. First Rise (Bulk Fermentation)
Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot.
Time: 1 to 1.5 hours, or until doubled in size.
You can also refrigerate the dough overnight and shape it the next day (cold fermentation improves flavor and structure).
6. Shaping the Loaf
Milk bread is typically shaped in a pull-apart style with three or four rolled sections.
How to shape:
- Punch down the dough and divide into 3 or 4 equal pieces.
- Roll each piece into a ball, then flatten and roll into an oval.
- Roll the oval into a tight log and place seam-side down in a greased loaf pan.
Repeat with all sections, placing them snugly side by side in the pan.
7. Second Rise (Proofing)
Cover the pan and let the shaped dough rise until it reaches just below the top of the pan.
Time: 45–60 minutes
The dough should look puffy and light.
8. Baking
Preheat oven to 350°F (175°C)
Bake time: 28–35 minutes, or until golden brown on top and hollow-sounding when tapped.
Optional: Brush the top with milk or egg wash before baking for a shiny finish.
Let cool in the pan for 5–10 minutes, then transfer to a rack to cool completely.
9. How to Serve and Enjoy
Milk bread is incredibly versatile.
Try it:
- Toasted with butter and jam
- As sandwich bread (especially for egg salad or tuna)
- French toast or bread pudding
- Mini loaves or dinner rolls
It’s soft enough for kids, elegant enough for special occasions, and a guaranteed crowd-pleaser.
10. Storage Tips
- Store in a sealed bag or container at room temperature for 3–4 days.
- Freeze slices for up to 1 month.
- Refresh in the oven at 300°F (150°C) for 5–8 minutes.
Final Thoughts
Milk bread may look fancy, but it’s surprisingly easy to make at home. With its unique texture, gentle sweetness, and soft bite, it’s the kind of loaf you’ll want to bake again and again.