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Baking Great Bread at Home - Golden wheat logo representing artisan bread bakingBaking Great Bread at Home

Pillowy-soft loaf that stays fresh for days

Henry's Japanese Milk Bread(Shokupan)

by Henry Hunter Jr.

Tangzhong magic for the softest bread you'll ever make

Try the Sourdough Version

Rise Time

Varies

Bake Time

Varies

Yield

1 loaf

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Henry's Japanese Milk Bread (Shokupan) - finished bread
Henry Hunter Jr., professional baker and recipe author

Perfection is not required

"Great bread isn't about perfect technique—it's about understanding the dough."
— Henry Hunter Jr.

Authentic Bread Flavor

A pillowy-soft, slightly sweet Japanese milk bread using the tangzhong method. Perfect for toast, sandwiches, or eating straight from the bag.

Equipment Needed

loaf-pan-9x5
stand-mixer
kitchen-scale
instant-read-thermometer

Ingredients

Make the Tangzhong

The is the secret to this bread's incredible softness. This cooked flour paste gelatinizes the starches, allowing them to hold more moisture.

Watch the Technique

Watch: How to make tangzhong paste

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Mix the Dough

Building gluten in enriched doughs takes patience. The butter goes in last so it doesn't interfere with gluten development.

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First Rise (Bulk Fermentation)

Enriched doughs rise slower than lean doughs due to the fat content. Be patient and let it fully double.

CourseGlossary
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Pro Tip

If your kitchen is cool, place the bowl in your oven with just the light on, or use a set to 78°F.

Second Rise (Proofing)

Watch the dough, not the clock. The proof is ready when the dough crests about 1 inch above the pan rim.

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Shaping

Shaping Techniques

The three-piece shaping method creates the signature pull-apart look and ensures even rising.

WatchGlossary

The Final Step

Bake the Bread

A lower temperature (350°F) ensures the enriched dough bakes through without burning the sugars on top.

Oven: 350°F / 175°CInternal Temp: 190°F / 88°C

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Troubleshooting

Baker's Notes

Common questions and solutions for perfect results

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