Mastering Soft Japanese Bread Recipe at Home

If you've ever bitten into a slice of Japanese milk bread, it’s incredibly soft, pillowy, and slightly sweet, making it perfect for everything from sandwiches to toast. I remember the first time I tried making this bread at home. It felt like a small victory, a moment of joy that came from creating something so comforting with my own hands. Today, I want to share that experience with you and guide you through mastering this soft Japanese bread recipe in your own kitchen.

Why Soft Japanese Bread Recipe Is So Special

Japanese milk bread, also known as shokupan, stands out because of its unique texture and flavor. The secret lies in the ingredients and the technique. Unlike regular bread, this bread uses a special method called the tangzhong or water roux. This technique involves cooking a portion of the flour and liquid into a thick paste before mixing it with the rest of the ingredients. This step might sound intimidating, but it’s actually quite simple and makes all the difference.

The tangzhong helps the bread retain moisture, resulting in a soft, fluffy crumb that stays fresh longer. Plus, the milk and a bit of sugar add a subtle sweetness that makes this bread irresistible. Whether you’re making sandwiches for lunch or enjoying a peanut butter and jam sandwich for breakfast, this bread feels like a warm hug.

Freshly baked Japanese milk bread loaf

Ingredients and Tools You’ll Need

Before we dive into the process, let’s talk about what you’ll need. The ingredients are simple and easy to find, even in local grocery stores. Here’s a quick list:

• Tangzhong (Water Roux):

  • 25 g high-gluten (bread) flour

  • 125 g water

  
  

  Remaining Ingredients for the Bread:

  • 500 g flour

  • 8 g milk powder

  • 5 g salt

  • 7 g instant dry yeast

  • 10 g sugar

  • 2 eggs

  • 120 g milk

  • 10 g honey

  • 2 tablespoons vegetable oil

  
  

For tools, a stand mixer with a dough hook is helpful but not necessary. You can knead by hand if you prefer. You’ll also need a loaf pan, a small saucepan for the tangzhong, and a kitchen scale for accuracy.

Having the right ingredients and tools sets you up for success. It’s like preparing for a little baking adventure that ends with a delicious reward.

Step-by-Step Guide to Making Soft Japanese Bread

Let’s walk through the process together. I’ll keep it straightforward and encourage you to take your time. Baking bread is as much about enjoying the journey as it is about the final product.

How to Make the Tangzhong

To make tangzhong, the usual flour-to-water ratio is 1:5.I use 25 g bread flour and 125 g water. This is a 65°C tangzhong method. Heat the flour and water together while stirring constantly. When the mixture reaches 65°C, immediately turn off the heat. At this point, the tangzhong will have the best color and texture.

Let it cool completely before using. It is recommended to rest it for at least 2 hours. I usually refrigerate it overnight. This makes it easier to mix into the dough and helps control the dough temperature during kneading.

Dough Preparation

Take the bowl of the stand mixer and add:

• 500 g flour

• 8 g milk powder

• 10 g sugar

• 5 g salt

Mix lightly to avoid direct contact between the yeast and salt.

Add:

• 7 g yeast

• 120 g whole milk

• 2 eggs

• chilled tangzhong

• 10 g honey

• 2 tablespoons vegetable oil

Now all ingredients are ready.

Kneading

Start the mixer on low speed and knead until the dough comes together, about 1 minute. Then switch to medium-high speed and continue kneading.

After a few minutes, check the dough. If the gluten tears easily and the stretched dough looks rough, continue kneading. Keep kneading at medium-high speed.

Important: The dough temperature should not exceed 26°C.

When ready, the dough should:

• Have a smooth surface

• Stretch into a thin membrane

• Not tear easily

• Have neat edges when poked

At this point, kneading is complete.

First Fermentation

Place the dough in a bowl and cover with plastic wrap.

• Ideal temperature: 28–29°C

• Time: about 45 minutes, or until doubled in size

Check fermentation

• Pull up the dough to see a honeycomb structure

• Poke a hole with a floured finger

  • If it doesn’t spring back or collapse → ready

  • Springs back → under-fermented

  • Collapses → over-fermented

Summer tip:

If the room temperature is high, use cold milk to slow dough warming. Longer kneading raises dough temperature, and excessive heat affects bread texture.

Dividing and Shaping

After fermentation, punch down the dough to release gas and roll it into a long log. This recipe makes 2 loaves, so divide the dough evenly. Roll again into a long shape, then divide each portion into 3 equal pieces.Weigh them so the pieces are evenly sized. Roll each piece into a ball, press out air bubbles, cover, and let rest for 15 minutes.Resting helps prevent shrinkage during shaping and relaxes gluten tension.

First Rolling

Roll each piece into a long strip, flip it over, press the bottom edge onto the work surface, and roll from top to bottom into a cylinder. Pinch the seam closed.

After all pieces are rolled, rest for another 15 minutes.

Second Rolling

Roll each piece out again into a long strip. Flip it over, press the bottom edge onto the table, and gently roll from top to bottom. Shape and seal the seam. The rolling method affects the crumb structure of the bread.

Second Fermentation

Place the three rolled dough pieces into the loaf pan.

• Temperature: 35–38°C

• Can be done in the oven

• Do not exceed 40°C to avoid killing the yeast

Ferment for about 1 hour, or until the dough reaches 80% full in the loaf pan.

Baking

Bake in a preheated oven at 180°C for 35–40 minutes.

Recommended loaf pan size: 20 × 10 cm.

Cool and Enjoy

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This step is important to prevent sogginess.

Sliced Japanese milk bread ready to serve

Why Baking This Bread Matters Beyond Taste

Making soft Japanese bread at home is more than just baking. It’s about creating a moment of joy and connection. When I bake, I feel grounded. The simple act of mixing, kneading, and waiting for the dough to rise reminds me to slow down and appreciate the process. I often emphasize the importance of a peaceful and joyful relationship with food. Baking your own bread can be a step toward that.

Ready to Bake Your Own Soft Japanese Bread?

I hope this guide inspires you to try making soft Japanese bread at home. It’s a rewarding experience that fills your kitchen with warmth and your heart with pride. Remember, every loaf you bake is a step toward mastering this beautiful recipe.

So, gather your ingredients, set aside some time, and enjoy the process. You might just find that baking this bread becomes a cherished ritual in your week.

Happy baking!

Elaine Dietitian