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freshly baked loaf of Japanese milk bread

Milk Bread Japanese Shokupan Toast

Soft, fluffy, and slightly sweet, this Japanese milk bread (shokupan) is perfect for toast, sandwiches, or enjoying plain. Its golden crust and airy crumb make every bite feel like a little slice of comfort.
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Prep Time 20 minutes
Cook Time 25 minutes
Rise time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 3 ½ cups 450g bread flour
  • ¼ cup 50g sugar
  • 2 tsp instant yeast
  • 1 tsp salt
  • ½ cup 120ml whole milk, lukewarm
  • 1 large egg
  • ¼ cup 60g unsalted butter, softened
Optional: splash of heavy cream for extra richness

Method
 

  1. Mix dry ingredients: In a large bowl, combine bread flour, sugar, salt, and yeast. Keep yeast and salt apart.
  2. Add wet ingredients: Pour in lukewarm milk and the egg. Mix until dough starts forming.
  3. Knead the dough: On a floured surface, knead for 10 minutes until smooth and elastic. Add butter gradually and knead until incorporated.
  4. First rise: Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1–2 hours, or until doubled in size.
  5. Shape the loaf: Punch down the dough, divide into three equal pieces, roll each into a log, and place side by side in a greased bread tin.
  6. Second rise: Cover with a cloth and let rise 45–60 minutes until puffy and filling the tin.
  7. Bake: Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden brown. Tap the bottom; it should sound hollow.
  8. Cool: Remove from tin and cool on a wire rack before slicing.

Notes

  • Use lukewarm milk to help yeast activate.
  • Bread flour gives a better, fluffier texture than all-purpose flour.
  • Store wrapped tightly in a plastic bag to keep soft for 2–3 days.