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Japanese Milk Bread (Shokupan)

Recipe photo courtesy of Marcus Nilsson

This pillowy soft, subtly sweet sandwich bread is a beloved breakfast staple in Japan and is typically eaten sliced very thick, lightly toasted, and served with accompaniments like butter and jam.

Source: Martha Stewart Living, October 2017
Total Time Prep Yield

Ingredients

Starter

Dough

Directions

Cook's Notes

Once sliced and frozen, this bread can be toasted directly from the freezer.

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  • MS10955757
    29 OCT, 2017
    I think I needed to let it rise more the second time, but it was still delicious! Both loaves were gone in two days
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