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Japanese Cotton Bread

Japanese Milk Bread aka Shokupan made with the tangzhong method for an ultra soft, fluffy, buttery loaf that stays moist and tender for days. Perfect for toast, sandwiches, and breakfast.
Prep Time30 minutes
Cook Time35 minutes
Rise Time1 hour 30 minutes
Total Time2 hours 35 minutes

Ingredients

For Tangzhong:

  • ¼ cup Water (60 g)
  • ¼ cup Milk (60 g)
  • 3 tbsp All-purpose flour (24 g)

For Dough:

  • All of the tangzhong (cooled)
  • ⅜ cup Lukewarm milk (90 g)
  • 2 tbsp Lukewarm water (30 g)
  • 2 ½ tsp Active dry yeast (8 g)
  • 3 ½ tbsp Sugar (45 g)
  • 1 Large egg (≈50 g, without shell)
  • 2 ¾ cups All-purpose flour (350 g)
  • 1 tsp salt (6 g)
  • 4 tbsp Softened unsalted butter (56–58 g)

For Glaze (Before Baking):

  • 1 Egg yolk
  • 1 tbsp Milk
  • 1 tsp Sugar

Instructions

  • Begin by preparing the tangzhong. In a saucepan, whisk together water, milk, and flour until completely smooth with no lumps. Cook over medium-low heat while stirring continuously until the mixture thickens into a glossy, pudding-like paste. Once ready, remove from heat and allow it to cool completely before using.
  • Activate the yeast by combining lukewarm milk, water, sugar, and active dry yeast in a bowl. Stir gently and let it rest for 5–10 minutes until the surface becomes foamy, indicating the yeast is active and ready.
  • Add the cooled tangzhong and egg into the activated yeast mixture. Mix well until everything is fully incorporated and smooth.
  • Add the flour and salt to the wet mixture and stir until a rough dough begins to form and no dry flour remains visible.
  • Transfer the dough to a clean surface and knead until it becomes smooth and elastic. Gradually incorporate the softened butter while kneading, continuing until the dough turns silky, soft, and slightly tacky but well-developed.
  • Place the dough into a lightly greased bowl, cover it loosely, and allow it to rise in a warm environment for 45–60 minutes, or until it doubles in size.
  • Once risen, divide the dough into 3–4 equal portions. Shape each portion gently and arrange them evenly in a greased 9×5 inch loaf pan.
  • Cover the pan loosely again and let the dough rise a second time until it slightly rises above the rim of the loaf pan, becoming light and airy.
  • Prepare the egg wash by whisking together egg yolk, milk, and sugar. Gently brush this mixture over the top of the risen dough to achieve a shiny, golden crust.
  • Bake in a preheated oven at 175°C for 30–35 minutes, or until the loaf is beautifully golden brown and fully baked through.
  • Allow the bread to cool in the pan for about 10 minutes, then remove it carefully and let it cool further on a wire rack before slicing for clean, soft cuts.