A Japanese-style milk bread made with the Tangzhong method for perfect structure and pillowy softness

When I say this loaf disappeared in one day, I’m not exaggerating. I pulled it out of the oven, and within an hour, it was gone — devoured by my kids and husband while it was still warm and steamy. They were in awe at how soft, tender, and bakery-like it tasted.

This is what you want from a loaf of Hokkaido Milk Bread — also known as Shokupan, Japanese Milk Bread, or even Tangzhong Bread. It’s a soft, enriched white bread made with a roux starter that allows the dough to hold extra moisture, giving it a unique pull-apart texture and an almost cottony crumb.

I’ve tested this recipe extensively to get the balance just right — not too heavy, not too wet, and baked to the exact internal temperature that gives you structure without drying the bread out. This is the Food400-approved version, and it’s here to stay.

What Makes Hokkaido Milk Bread So Special?

Unlike standard sandwich loaves, this style of Japanese milk bread uses a cooked flour-water mixture called tangzhong. It pre-gelatinizes the starches, letting the dough hold more liquid without collapsing or becoming soggy. The result is a bread that’s incredibly soft yet slices cleanly — ideal for toast, sandwiches, or just tearing apart and eating warm.

In Japan, this style is often called Shokupan (食パン) — “eating bread” — and it’s a staple of Japanese bakeries. Depending on how you shape it, you can also make it as a square Pullman loaf, tall toast bread, or dinner rolls.

Structurally Set vs. Extra Moist — How to Bake It Right

I’ve tested internal baking temps between 195°F and 204°F. Here’s what I learned:

195°F (91°C): Maximum moistness. Best if you plan to eat it same day.
200–203°F (93–95°C): Slightly drier but with a stronger structure. Perfect for slicing and storing.

I baked mine to 203°F and it was stunning — soft, springy, and sliceable the next morning without any gumminess.

Serving Ideas

This is a flexible loaf that works in so many ways:

As a breakfast toast with salted butter and jam
Used in egg salad sandwiches, Japanese-style
Sliced thick and turned into milk toast or French toast
Or just eaten warm, plain, like we did — with no regrets

Keywords & Variations You’ll See

This recipe also goes by:

Japanese Milk Bread
Shokupan (食パン)
Tangzhong Bread
Japanese Pullman Loaf
Soft Asian White Bread

They’re all variations of the same enriched dough, sometimes shaped differently or branded by region. This one uses my go-to method that balances texture, moisture, and clean slicing.

Hokkaido Milk Bread (Fluffy Japanese Milk Loaf)

Recipe by Ellen

Servingsservings

Prep timeminutes

Cooking timeminutes

Calorieskcal

Ingredients

Tangzhong (Roux Starter):
¼ cup (32g) bread flour
¼ cup (60g) whole milk
¼ cup (60g) water
Dough:
2½ cups (360g) bread flour
(I use 340g to start with, for softer dough, however, tend to add more if the dough is too sticky — adjust between 340–360g as needed)
¼ cup (50g) granulated sugar
2¼ tsp (7g) instant or quick-rise yeast
2 tbsp (15g) dry milk powder (full fat, optional but recommended)
Scant 1 tsp (5g) fine salt
½ cup (120g) whole milk, room temperature
1 large egg, lightly beaten
¼ cup (56g) unsalted butter, softened
For Egg wash:
1 egg + 1 tbsp cream (for glossy egg wash)

Directions

Make the Tangzhong Starter
In a small saucepan, whisk together flour, milk, and water until smooth. Cook over medium heat, stirring constantly until it thickens into a smooth paste (about 2–3 minutes). Let cool to room temperature.
Make the Dough
In a stand mixer bowl, combine:
Bread flour, sugar, yeast, dry milk powder, and salt.
Add the cooled tangzhong, milk, and egg.
Mix on low speed for 5 minutes until a shaggy dough forms.
Add Butter & Knead
Add softened butter 1 tbsp at a time, mixing for 5 more minutes on medium speed (Speed 4). Continue kneading until dough is glossy, smooth, and stretches easily without tearing — about 10–12 minutes total kneading time.
If the dough is very sticky and not forming a ball, add more flour 1 tbsp at a time (up to 360g total).
First Proof (Bulk Rise)
Shape dough into a ball and place in a greased bowl.
Cover tightly with plastic wrap.
Place in a warmed oven (preheat to 175°F, then turn off).
Let rise for 45 to 75 minutes, or until doubled and puffy.
Shaping
Turn out dough and gently press out air.
Divide into 3 equal pieces.
Flatten each into a rectangle, fold the long edges toward the center, and roll tightly into logs.
Place logs seam-side down into a greased 9x4" loaf pan.
Second Proof
Cover the pan with plastic wrap and place in a turned-off warm oven again.
Let rise for 45 to 55 minutes, until the dough has domed above the rim and springs back slowly when touched.
Baking
Preheat oven to 350°F (180°C).
Brush loaf gently with egg + cream wash.
Bake for 20–23 minutes, checking around 20 minutes.
Internal temperature should reach at least 195°F (91°C) for a moist, perfectly baked crumb.
I baked my loaf to 203°F for about 20–21 minutes.

195°F internal temp gives you max moistness.
But 200–203°F gives a loaf that’s more structurally set and less prone to collapse, compressing, or becoming soggy, especially if you plan to store or slice cleanly.
Cooling
Cool in the pan for 5 minutes.
Remove and cool completely on a wire rack before slicing.
Best enjoyed within 2 days or frozen for longer storage.