Japanese milk bread (also known as Hakkaido milk bread or shokupan) made waves the past few years, though it’s been around for a very long time in Japanese culture.
Everyone who’s tried this milk bread has fallen in love with it so it’s no surprise that we’ve fallen in love with it, too. No one can deny it has the fluffiest and softest texture from the milk or the sweetest buttery taste on your tongue as you take a bite.
Since you love Japanese milk bread just as much as we do, we made the process of making it easier so you can bake your own milky bread at home without having to scour for Asian bakeries in your town.
The History of Japanese Milk Bread
No one is exactly sure of the history of Japanese milk bread since bread wasn’t a big thing in Japan for a very long time, but there are several theories.
Bread was introduced to Japan until 1543. When Christian missionaries on a Portuguese ship found themselves in Japan, they traveled throughout Japan spreading the word of God as well as how to make bread.
It’s believed that a British baker by the name of Robert Clarke came to Japan and started his own bakery. This was back in 1862. He took the Chinese method of Tangzhong and created his own variation of milk bread.
In the Opium War in 1840, Japan started to mass-produce bread to feed their soldiers. It was easy and cheap to make and filled the soldiers’ bellies.
In World War 2, they also used bread to feed the soldiers as well as the rest of the country since food was scarce.
That’s when they started creating their own variations and recipes for different types of bread, including milk bread.
How to Make Japanese Milk Bread
OUR RATING
Making Japanese milk bread is a bit more complicated than making most bread since it includes a starter (also known as a roux or a paste called Tangzhong).
We’ve tried to break down the recipe into simple steps to make it easier for you. This recipe walks you through each step one by one. It’s made for an advanced bread machine with different settings. There are also some steps you’ll have to do without your machine.
This recipe is for a one-pound loaf of Japanese milk bread.
The Starter/Roux:
Egg Wash:
The Japanese milk bread dough:
Making the Starter:
Making the Egg Wash:
Making the Japanese Milk Bread:
If you want (or need) gluten-free Japanese milk bread, here are the ingredients you’ll need:
For the starter, use low-fat milk instead of whole milk and gluten-free flour. For the egg wash, use low-fat milk instead of whole milk. It’s easy as that!
Final Thoughts
Don’t be intimidated by the process of making Japanese milk bread. It’s not as difficult as it looks and in the end, you’ll have the yummiest bread you’ve ever eaten. We can guarantee your whole family will love this rich bread.
