What Is Milk Bread?
Japanese Milk Bread is an extremely simple option for people who love soft bread. It is a simple bread dough recipe that uses milk in the recipe, so the added fat content results in a softer, lighter final product.
Milk Bread is also called "Shokupan Bread" and "Hokkaido Milk Bread." This bread recipe uses a technique called 'tangzhong'. This technique allows the bread to acquire a soft texture. To make Tangzhong, flour, water/milk are heated. This roux mix allows the flour to absorb more liquid. In this way, milk bread becomes moist and soft.
What Is the Difference Between Milk Bread and White Bread?
The difference between these types of bread is the liquid used. Water is typically used to make white bread, while milk is used to make dairy bread. Using milk makes the bread softer and oilier.
What To Serve with Milk Bread?
Here are our delicious recipes that you can serve with Milk Bread:
How To Store Milk Bread?
You can store Homemade Milk Bread airtight for up to 3-5 days in a dry and cool place. After cooking the Shokupan, let it cool for 1-2 hours. Then wrap the whole bread in cling film. Store it at room temperature for up to 3 days. If you want to put it in the freezer, you can slice it and freeze it for up to 3 months.
Do not store this homemade Shokupan bread in the refrigerator. The starch in bread crystallizes in the refrigerator and causes the bread to go stale faster. For this reason, it is best to store it in an airtight plastic bag at room temperature.