Milk Bread (Soft and Fluffy Asian Style Recipe)

Easy Milk Pan Bread Recipe: Extra Soft Sandwich Bread

Craving homemade bread that's pillow-soft, fluffy, and perfect for sandwiches or toast? This milk pan bread recipe delivers an extra soft sandwich bread that's a game-changer for your kitchen! Also known as Japanese milk bread or shokupan, it uses a simple tangzhong method to achieve that melt-in-your-mouth texture without any fancy equipment. Ready in about 3-4 hours (including rising time), this beginner-friendly loaf is enriched with milk for richness and stays fresh for days. Whether you're searching for an easy milk pan bread recipe, a soft Japanese sandwich bread, or a homemade shokupan tutorial, this step-by-step guide will help you bake the ultimate soft bread at home.

Famous for its feather-light crumb and subtle sweetness, milk pan bread is a staple in Asian bakeries and has gone viral for its sandwich-making prowess. Let's bake some softness!

eatlittlebird.com

Japanese Milk Bread Loaf

What Is Milk Pan Bread (Extra Soft Sandwich Bread)?

Milk pan bread, often called Japanese milk bread or Hokkaido milk bread, is a super soft, fluffy white bread baked in a loaf pan for square slices ideal for sandwiches. What sets it apart is the tangzhong technique—a cooked flour paste that locks in moisture, resulting in an extra tender crumb that stays soft for up to a week. Originating from Japan, it's enriched with milk, butter, and sometimes eggs for a rich flavor, making it denser than basic white bread but lighter than brioche. Perfect for toast, PB&J, or French toast, this bread is naturally egg-free in many versions and can be made dairy-free. Unlike standard sandwich bread, it has a chewy yet pillowy texture that's addictive.

Ingredients for Milk Pan Bread

This recipe yields 1 loaf (about 12 slices) and uses simple pantry staples. Focus on bread flour for the best structure and softness.

For the Tangzhong:

• 3 tbsp bread flour
• 1/3 cup water
• 1/3 cup whole milk

For the Dough:

• 2 1/2 cups bread flour
• 1/4 cup sugar
• 1 tsp salt
• 2 tsp instant yeast
• 1/2 cup warm whole milk
• 1 large egg (optional for extra richness)
• 3 tbsp unsalted butter, softened
• Optional: 1 tbsp honey for sweetness

Whole milk is key for tenderness, but 2% works too.

Step-by-Step Instructions: How to Make Extra Soft Milk Pan Bread

This method includes the tangzhong for ultimate softness. Prep time: 20 minutes | Rise time: 2 hours | Bake time: 30 minutes.

1. Make the Tangzhong: In a small saucepan, whisk together the flour, water, and milk over medium heat. Cook, stirring constantly, until it thickens into a paste (about 2-3 minutes). Remove from heat and cool to room temperature.
2. Mix the Dough: In a large bowl or stand mixer, combine the bread flour, sugar, salt, and yeast. Add the warm milk, egg (if using), softened butter, and cooled tangzhong. Knead for 8-10 minutes until smooth and elastic. If sticky, add a sprinkle of flour.
3. First Rise: Shape into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
4. Shape the Loaf: Punch down the dough, divide into 3 equal parts, roll each into a rectangle, then fold and roll into logs. Place seam-side down in a greased 9x5-inch loaf pan.
5. Second Rise and Bake: Cover and let rise for 45-60 minutes until puffy. Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden. For a softer crust, brush with milk before baking. Cool on a wire rack.

youtube.com

Japanese Milk Loaf / Sandwich bread at its very best. - YouTube

Tips for the Perfect Extra Soft Milk Pan Bread

• Tangzhong Secret: This roux is essential for moisture—don't skip it for that signature softness.
• Flour Type: Bread flour's higher protein creates better structure; all-purpose works but may be less fluffy.
• Proofing: Rise in a warm, draft-free area; if cold, use your oven's proof setting.
• Storage: Keep in an airtight container for up to 5 days; freezes well sliced.
• No-Knead Option: For easier, try a no-knead version with longer rise time.
• Common Mistakes: Overbaking dries it out—tent with foil if browning too fast.

Variations on Milk Pan Bread

Get creative:

• Seeded Top: Brush with egg wash and sprinkle sesame seeds before baking.
• Whole Wheat: Swap half the flour for whole wheat for a nuttier loaf.
• Sweet Version: Add cinnamon and raisins for a breakfast bread.
• Pullman Loaf: Use a lidded pan for perfectly square slices.
• Dairy-Free: Use almond milk and vegan butter.
• Rolls: Shape into buns for soft dinner rolls.

Frequently Asked Questions (FAQs)

Why is milk pan bread so soft?

The tangzhong method gelatinizes the starch, trapping moisture for that extra fluffy texture.

Can I make it without a stand mixer?

Yes! Knead by hand for 10-12 minutes until smooth.

How do I store milk pan bread?

Room temperature for 2-3 days; refrigerate for longer, but it may dry out—toast to refresh.

Is milk pan bread the same as brioche?

No—it's lighter and less buttery, focusing on milk for softness.

marthastewart.com

Shokupan (Japanese Milk Bread)

Why You'll Love This Extra Soft Milk Pan Bread

This easy milk pan bread is the softest sandwich bread you'll ever bake: fluffy, versatile, and stays fresh longer than store-bought. Whether for everyday lunches or special toasts, it's a homemade win that's simple yet impressive. Bake a loaf today and taste the difference!

Share your bread bakes in the comments. Happy baking!