This is definitely one of the recipes I never thought I would share, for many reasons one being that, my friends think that I’m too generous and I should sell my recipes. The other reason is that, this is one of the recipes I treasure and keep developing from using normal bread flour to stoneground.

In the spirit pf giving and sharing, here it is:-)

The fluffiness is the same with both flours on the first day, however, shelf life differs due to the difference in flour milling and texture. Thus, it’s important to read through the recipe before making the bread.

About Japanese Milk Bread

Japanese milk bread, or shokupan, evolved from Western bread introduced during Japan’s Meiji era (1868-1912), becoming a national staple after WWII when wheat imports and rice shortages made bread popular, perfected by Japanese bakers using techniques like tangzhong (or yudane) to achieve its signature cloud-like, fluffy, soft, and slightly sweet texture, distinct from its denser European cousins. 

Other names for it are Hokkaido milk bread, shokupan, and pai bao Shokupan translates to “eating bread” or “food bread” or “plain bread, in Japan the style is considered the standard bread of the country, where it is a common breakfast meal or eaten as a snack. It is carried in many bakeries in Asian countries. {source: Wikipedia}

Lately, there’s a growing tend that seeks to achieve the tangzhong effect without making the tangzhong. And since I have make the bread with tangzhong, I was curious about other methods, which I’m sharing today.

People wildly make this bread with using a stand mixer, but I think it can be achieved using our hands. As long as we use the method of kneading.

Anyway, if it’s not your first time here, you will know that there’s a lot I can write or say about bread.

I do hope you enjoy making this bread.