My Hokkaido milk bread recipe uses the tangzhong method for a pillowy perfect loaf. I share my best tips so you can bake this milky soft bread for yourself.

Hokkaido Milk Bread Rolls are super soft and fluffy Japanese-style dinner rolls. They are so ethereal in texture, and stay fresh and soft for days.

Japanese Milk Bread, known as Hokkaido milk bread or simply Shokupan, is a pillowy-soft, slightly sweet, and tender loaf that has stolen the hearts of many bread enthusiasts. Its feathery texture and delightful taste sets

It has been a while, I think almost 4 years I did not bake Hokkaido Milk Loaf. I have adjusted the recipe to suit my loaf pan size of 20 X 10 X 10 cm.

Experience baking this classic shokupan (Japanese milk bread) recipe, Japan's tender and fluffy milk bread, right in your kitchen. It's ideal for breakfast or lunch!

This recipe includes a video tutorial on how to make hokkaido milk bread from scratch. The bread is supper fluffy, moist, soft and tender with wonderful...

This homemade Hokkaido milk bread recipe also known as Japanese milk bread is fluffy, light and delicious. It uses a tangzhong (“roux”) to make the dough keeping it soft for days.

Japanese milk bread or shokupan is an every day white loaf bread made with tangzhong. It's got a thin golden brown crust and the fluffiest, light, feathery interior that's got a good chew like good bread should! Milk bread tastes slightly sweet and are great sandwich breads, like for our Japanese egg sandwich (tomago sando).

Soft, fluffy, and slightly sweet, this Hokkaido Milk bread is a game-changer. And the best part? It’s surprisingly easy to make at home.

The ultimate soft, fluffy, Asian-style bread with tender-but-chewy texture... it seems impossible to recreate at home but as I will show you, it is so easy!