Hokkaido Milk Bread (Shokupan)

 

Hokkaido Milk Bread – Light and fluffy pull-apart Japanese bread that is easy to make! This milk bread recipe uses the tangzhong roux method which helps create a tender loaf of bread that’s perfect with a bit of butter on it for breakfast!

 

Ingredients

Starter

• 1/4 tablespoon bread flour


• 1/4 cup whole milk


• 1/4 cup water

 

Dough

• 2 1/2 cup bread flour


• 1/4 cup granulated sugar


• 2 1/4 teaspoons active dry yeast 1 yeast packet


• 1 tablespoon dry milk powder or sweetened condensed milk


• 1 teaspoon salt


• 1/2 cup milk room temperature


• 1 egg room temperature and beaten


• 1/4 cup unsalted butter softened


• Heavy cream or melted butter

 

 

Instructions

For full instructions you can go to mildlymeandering.com.

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