This Asian Milk Bread is super soft, slightly sweet, perfectly milky and extremely easy to make. It is perfect for breakfast toasts or lunch sandwiches. The dough is also incredibly versatile, you can use it to make both sweet and savory recipes, like these
Milk bread is the quintessential Asian white bread which was developed in Japan and thus, it is also known as Japanese milk bread or shokupan, or Hokkaido milk bread. However, it is very popular throughout Asia, apparent by its availability in Japanese bakeries, as well as Korean and Chinese bakeries.
Many Japanese milk bread recipes use tangzhong, a cooked flour paste, traditionally used in Chinese bread making to achieve extremely soft and springy buns.
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Milk bread can come in round top loaves, baked in open loaf pans, or square loaves baked in covered Pullman loaf pans. They’re usually much wider than your typical American loaf of sandwich bread. The slices tend to be thicker as well.
Milk bread is incredibly soft, slightly sweet, buttery and milky. This is the result of using milk as the main liquid ingredient in the bread dough. They are perfect as breakfast toast or for sandwiches, both savory and sweet.
This bread is seriously so good that once you have a taste, it would be difficult to go back to regular plain white bread again. I know homemade bread can be somewhat intimidating and time consuming to make, that’s why I’ve made this recipe as simple as possible!
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This fluffy Japanese milk bread recipe is made without eggs in the bread dough and I even skipped the tangzhong to make it even easier. Below are some notes and substitution tips. See recipe card for full details and quantities.
Heat cream, milk and sugar in a small saucepan over medium heat, stirring to ensure the sugar dissolves and the mixture is heated evenly. Once it comes to a simmer, turn off the heat and let the mixture cool down to below 110°F. Note: if the liquid is too hot, it could kill the yeast!
Sprinkle active dry yeast over the liquid surface and let it bloom for 10-15 minutes, the mixture should puff up. If using instant yeast, the mixture will puff up much quicker.
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Add the flour and salt to a stand mixer bowl and stir to distribute. Add the bloomed yeast mixture to the flour mixture and knead with the dough hook attachment on speed 2 for about 10 minutes until the dough comes together.
Tip: if the dough is still too sticky here, you could keep kneading. At about 20 minutes, the dough should actually pull away from the bowl. I tend to under-knead this bread because I actually want less gluten formation to result in a softer bread.
Scrape the dough out of the mixing bowl and shape into a ball. Place the dough ball into an oiled bowl, cover, and let rise in a warm place for 1-2 hours until at least double in size.
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Tip: using oil on your hands and the counter instead of flour while shaping the dough will help with sticking and also prevent you from adding too much flour which can dry out the bread.
Dump the risen dough ball out onto a lightly floured countertop, divide into 8 equal portions and shape into smaller balls. Note: the advantage of this loaf is that you can slice them into slices for sandwiches or pull them apart as dinner rolls. I’ve also seen milk bread divided into 3 larger portions.
Prepare a loaf pan lined with a piece of parchment paper, allowing the excess to hang over the sides. Arrange the dough balls in the loaf pan and let it rise in a warm place for another 1-2 hours until at least double in size and very puffy.
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Before you bake, lightly brush a little egg wash or milk wash all over the top of the risen dough loaf, be careful not to deflate it. Bake at 350°F until the top is golden brown, this will take about 24-25 minutes.
As soon as the bread comes out of the oven, immediately brush the top of the bread with a simple syrup, made by dissolving some sugar in boiling water, for extra shine and sweetness. This step is optional but I love the look and taste that the simple syrup gives this milk bread.
This easy milk bread does not use tangzhong, and is not enriched with eggs and butter in order to simplify the recipe. However, I use heavy whipping cream, along with milk, for its higher fat content that would be missing from the butter and egg yolk.
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Tangzhong is a Chinese bread making technique that involves cooking some of the flour in liquid to create a flour paste prior to making the bread dough. This technique is supposed to help the flour retain more liquid resulting in super soft buns with longer shelf life.
I’ve tested the recipe with tangzhong but actually didn’t like the process and the final result didn’t seem to be superior to milk bread made without tangzhong. This is why I don’t use tangzhong in this recipe and don’t think it is necessary.
The main liquid ingredient in milk bread is milk, or in this case, milk and cream, or half and half. Whereas the main liquid ingredients in brioche are eggs and butter. Brioche is much richer than milk bread and requires a longer kneading time to incorporate all the butter into the dough.
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When making this bread ahead, you have to be mindful not to let the dough over-rise, especially during the second rise, because over-risen dough will actually deflate and you’ll end up with very dense hard bread.
Most of the time, I don’t bother making this bread ahead because you can pretty much finish baking it within 3-4 hours. And a lot of this time is inactive time waiting for the bread to rise.
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This Asian Milk Bread is super soft, slightly sweet, perfectly milky and extremely easy to make. It is perfect for breakfast toasts or lunch sandwiches. The dough is also incredibly versatile, you can use it to make both sweet and savory recipes.
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This is a great homemade bread recipe to have on hand when you need a simple loaf and don't have a ton of groceries to do it with!
YES, it's possible. No, it doesn't taste awful! You can absolutely make homemade bread without eggs, milk, or butter, and you might be shocked by how easy, and delicious, it is! I love this recipe when my pantry is getting low on supplies, or when I just want to bake a loaf of homemade bread without having to prep a bunch of ingredients. I love to make this and serve it warm with butter and jam for breakfast, as sandwich bread for lunch, or to make grilled cheese for supper (with some soup to dip, of course)!
Even if you're not a baker or stay away from bread recipes at all costs (because let's be honest, we've all messed up bread at some point or another OR have heard horror stories from loved ones ending up with dense, brick-like loaves), you can handle this. Pinky promise. And you may even consider roping in some kiddo kitchen helpers to man the dough or set up your ingredients. It's easy, it's fool-proof, and it's tasty! Can't go wrong. Enjoy!
Japanese Milk Bread (shokupan) (video) 食パン • Just One Cookbook
And to make this recipe even better, I did a free bread cooking class for it! You can view the video here which will help if you have questions about kneading or the size of pan to use. And don't miss the blooper in the middle (spoiler alert: we dropped the camera!).
I love this simple homemade bread recipe (with no eggs, milk, or butter) made with standard pantry staples and a super easy process!
Melissa is dedicated to helping parents figure out the nightly questions, What's for Dinner?! with her no-fuss approach to cooking. Read more...
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