Milk Bread Loaf Recipe
fromkitchenmartha.comkitchenmartha.com/milk-bread-loaf-recipe
This soft and fluffy Japanese-style milk bread (Hokkaido Shokupan) is tender, slightly sweet, and perfect for sandwiches or toast. Its pillowy texture comes from using milk and butter, creating the ultimate comfort loaf.
Ingredients
Instructions
In a small saucepan, whisk flour and milk over medium heat until thickened into a paste. Cool before using.
Combine flour, sugar, yeast, and salt. Add warm milk, egg, and tangzhong (if using). Mix until dough comes together.
for 10–12 minutes (or with dough hook for 7–8 minutes) until smooth and elastic. Add softened butter and knead until incorporated.
in a greased bowl, cover, and let rise 1–1.5 hours until doubled in size.
and divide into 3–4 equal pieces. Shape into balls, place in a greased loaf pan.
and let rise again 45 minutes to 1 hour until dough reaches the top of the pan.
Bake 25–30 minutes until golden brown. If browning too quickly, tent with foil.
before slicing.
Nutrition
- Serving Size
- 1 slice
- Calories
- 180 calories
- Sugar Content
- 6g
- Sodium Content
- 200mg
- Fat Content
- 4g
- Saturated Fat Content
- 2.5g
- Unsaturated Fat Content
- 1.5g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 30g
- Fiber Content
- 1g
- Protein Content
- 5g
- Cholesterol Content
- 30mg
