Japanese milk bread

Japanese Milk Bread, known as Hokkaido milk bread or simply Shokupan, is a pillowy-soft, slightly sweet, and tender loaf that has stolen the hearts of many bread enthusiasts. Its feathery texture and delightful taste sets

Light and fluffy Japanese bread with a sweet note and pillow-soft texture. Extremely versatile, this bread is often used for sandwiches, slightly toasted with jam and spreads, or cut into thick pieces and topped with condensed milk, fruits, and ice cream as a dessert.

Fluffy, tender bread with a subtle sweetness and richness that requires no milk powder. Skip the stand mixer and make this loaf completely by hand.

You will be blown away by how incredibly soft and fluffy this milk bread is. The sponge and dough method also contributes to a loaf of bread with a nice complex flavor with a softness that stays for days.

These Japanese milk bread dinner rolls are the most soft, fluffy, and tender homemade rolls due to a special technique. This game changing technique makes all of the difference in making melt-in-your-mouth rolls.

This soft and fluffy Japanese Milk Bread, also known as Hokkaido milk bread is easy to make at home and can be used in so many ways!

Japanese milk bread or shokupan is an every day white loaf bread made with tangzhong. It's got a thin golden brown crust and the fluffiest, light, feathery interior that's got a good chew like good bread should! Milk bread tastes slightly sweet and are great sandwich breads, like for our Japanese egg sandwich (tomago sando).

Garlic Japanese Milk Bread Rolls are super soft and springy dinner rolls that are baked and topped with garlic butter.

This Japanese Milk Bread Shokupan Recipe is the only guide you need to make perfect Shokupan bread. It is complete with detailed instructions and images.

Experience baking this classic shokupan (Japanese milk bread) recipe, Japan's tender and fluffy milk bread, right in your kitchen. It's ideal for breakfast or lunch!