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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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5
  • chs1416
    13 NOV, 2018
    I made this recipe and wow, what soft, tender, delicious bread! I didn't change anything in the bread recipe itself, but I didn't do an egg wash over the tops of the bread. I did brush on some olive oil. This is the perfect loaf of bread! I did not find anything that could have been changed to make it any more delectable! Thank you!
    Reply
  • MS11346965
    11 SEP, 2018
    We love this recipe at my house! We typically make it weekly, slice it, and store it in the freezer; just as the recipe notes. Then you can take out just the slices you need and have the most delicious toast in the morning. The egg wash on top is super pretty, but I usually skip it just for the sake of convenience. Great recipe!
    Reply
  • 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
    Reply

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