Japanese Milk Bread: Soft, Fluffy Shokupan Loaf

If you’ve ever had a slice of Japanese milk bread, you know it’s like a warm hug for your taste buds. I remember the first time my son, Alex, took a bite and exclaimed, 'This is the softest bread ever!' This Japanese soft bread recipe will make you feel the same way. Let’s dive into making this fluffy delight together!

Why You’ll Love It

• It’s incredibly soft and fluffy, perfect for sandwiches or toast.
• The milk adds a subtle sweetness that makes it irresistible.
• It’s a fun baking project that you can enjoy with the family.
• Leftovers make amazing French toast!

Pure Comfort

Japanese milk bread brings back memories of cozy family breakfasts. The aroma of freshly baked bread wafting through the house is pure comfort. It’s the kind of bread that makes you feel at home, no matter where you are. Whether you’re slathering it with butter or making a sandwich, each bite feels like a warm embrace.

What You Need

• 4 cups bread flour – You can substitute with all-purpose flour, but the texture may vary.
• 1 cup whole milk – Soy milk works well for a dairy-free option.
• 2 1/4 tsp active dry yeast – Instant yeast can be used without proofing.
• 1/4 cup sugar – Honey can be used as a natural sweetener.
• 1 tsp salt – Sea salt is a great alternative.
• 1/4 cup unsalted butter – Coconut oil can be used for a dairy-free version.
• 1 large egg – Flaxseed meal mixed with water can replace the egg.

Time to Cook

Prep: 30 minutes | Cook: 30 minutes | Total: 3 hours | Difficulty: Easy | Make-Ahead: You can prepare the dough a day in advance.

Steps to Make It

1. In a large bowl, whisk together the bread flour, sugar, and salt. The sweet aroma of the flour will fill the air as you mix.
2. In a separate bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it’s frothy. This means your yeast is alive and ready to work its magic!
3. Add the milk mixture, egg, and melted butter to the flour mixture. Stir until a shaggy dough forms. It’ll look messy, but that’s okay!
4. Knead the dough on a floured surface for about 10 minutes. You want it to be smooth and elastic. It should bounce back when you poke it.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size. You’ll see it puffing up beautifully!
6. Once risen, punch down the dough to release the air. Shape it into a loaf and place it in a greased bread pan. Cover and let it rise again for about 30 minutes.
7. Preheat your oven to 350°F. Bake the loaf for 25-30 minutes until golden brown. The smell of baking bread will make your mouth water!
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Try to resist the urge to slice it too soon!

Make It Perfect

• Make sure your milk is warm, not hot, to activate the yeast properly.
• Kneading is key! Don’t skip this step for that fluffy texture.
• Use a kitchen scale for precise measurements if you can.
• If the dough is too sticky, add a little more flour, but be careful not to overdo it.
• For extra flavor, consider adding a pinch of cinnamon or nutmeg to the dough.

Mix It Up

• Add chocolate chips for a sweet twist.
• Mix in dried fruit like raisins or cranberries.
• Try incorporating matcha powder for a unique flavor and color.

Perfect Partners

• Serve with butter and jam for breakfast.
• Pair with a warm bowl of soup for lunch.
• Use for delicious French toast on a lazy Sunday.

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FAQs

Conclusion

Now that you’ve mastered this Japanese soft bread recipe, you’ll never want to go back to store-bought bread again. It’s soft, fluffy, and oh-so-delicious! Enjoy your homemade Japanese loaf bread with your family, and don’t forget to share a slice or two!

Japanese Milk Bread Soft Fluffy Shokupan Loaf

Japanese milk bread is soft, fluffy, and subtly sweet, perfect for sandwiches or toast. This recipe involves a simple kneading and rising process to create a comforting loaf that’s great fresh or as French toast leftovers.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 3 minutes mins

Course: Breakfast, Lunch

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Main

• 4 cups bread flour Can substitute with all-purpose flour, texture may vary
• 1 cup whole milk Soy milk works well for a dairy-free option
• 2 1/4 tsp active dry yeast Instant yeast can be used without proofing
• 1/4 cup sugar Honey can be used as a natural sweetener
• 1 tsp salt Sea salt is a great alternative
• 1/4 cup unsalted butter Coconut oil can be used for a dairy-free version
• 1 large egg Flaxseed meal mixed with water can replace the egg

Equipment

• Large bowl
• Bread pan
• Oven
• Wire rack

Method

 

1. Whisk together bread flour, sugar, and salt in a large bowl.
2. Combine warm milk and yeast in a separate bowl; let sit for 5 minutes until frothy.
3. Add milk mixture, egg, and melted butter to flour mixture and stir until a shaggy dough forms.
4. Knead dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with damp cloth, and let rise for 1 hour or until doubled.
6. Punch down dough, shape into a loaf, place in greased bread pan, cover, and let rise for 30 minutes.
7. Preheat oven to 350°F and bake loaf for 25-30 minutes until golden brown.
8. Cool bread in pan for 10 minutes before transferring to wire rack.