Japanese white bread recipe

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.

This Japanese Milk Bread with Yudane is a soft and fluffy white bread often featured in Japanese bakeries. It's also known as shokupan.

I am the fond of the Yudane method. I used exactly the same recipe of Japanese Soft White Bread (Shokupan) and baked with the lid on to make it into a Pullman Sandwich Bread (Pain De Mie). This bread is super fluffy, soft and moist. It seems to stay fresh longer than most other ordinary homemade bread.

My Hokkaido milk bread recipe uses the tangzhong method for a pillowy perfect loaf. I share my best tips so you can bake this milky soft bread for yourself.

This Japanese Milk Bread with Yudane is a soft and fluffy white bread often featured in Japanese bakeries. It's also known as shokupan.

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).

This Japanese Milk Bread Loaf is the softest and most delicious white bread you have ever tasted! Try this Milk Bread recipe with step-by-step photos.

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.

Japanese Fluffy White Bread