Soft Japanese Milk Bread Recipe (Hokkaido)

This Japanese Milk Bread recipe, also known as Hokkaido milk bread, is unbelievably light, fluffy, slightly sweet, and soft to the touch. A texture that results from using the Tangzhong method which helps the bread retain moisture, keeping is soft for days! My step-by-step guide (with photos!) to create the perfect pillowy sandwich bread at home, croutons or just enjoy its melt-in-your-mouth texture all on its own!

Hey team! Lately I’ve been on a bit of a bread making kick, and I’ve really enjoyed trying out a few easy bread recipes. I’ve made everything from ciabatta bread rolls to Soft Home Made Dinner Rolls. Just like those recipes, today’s one is simple, doesn’t need any fancy equipment or waiting days for it to ferment. Just straightforward, delicious bread that you can make without any fuss. That’s my kind of baking!

This recipe keeps it simple with ingredients you likely already have like bread flour, milk, butter and eggs. I’ve included step by step photos through the post to guide you through how to make the softest, fluffiest milk bread with that perfect pillowy texture. I was honestly shocked at how easy it was to make bread like this at home. It’s bakery level bread.

One of the amazing things about this bread is how versatile it is. You can use it for anything! It’s perfect for sandwiches, makes a great grilled cheese (crispy buttery golden crust), or you can snack on it. My favorite way is eating it fresh while it’s still warm with thick slices of melty salted butter.

Tangzhong: the secret to soft and fluffy milk bread!

The secret to getting this milk bread recipe so insanely soft and fluffy is using the Tangzhong method. It’s a simple technique where you cook a bit of the flour and water into a thick paste. Once it’s cooled, it’s added to the rest of the dough as you knead it.

What it does is pre-gelatinizes the starches in the flour, allowing the dough to absorb more moisture, which creates a softer, fluffier texture and helps the bread stay fresher longer! A texture Hokkaido Milk Bread is well known for.

Why is there milk powder in this bread?

I want to go through a couple of the ingredients for this recipe. But I think one of the most interesting ones ones but you may or may not be familiar with using milk powder in bread recipes. My Cream Cheese Frosting recipe uses it to help stabilize it and make it creamier, but it plays a different role in bread.

The extra fat and protein from the milk powder tenderizes the gluten, giving you that soft, pillowy crumb. It also helps with browning, thanks to the lactose, and locks in moisture so your bread stays fresh longer. Basically, it’s a small addition that makes a big difference.

Couple other ingredients you’ll need:

• Bread Flour – Bread flour is a type of high-protein flour, typically containing around 12-14% protein, which helps develop gluten in bread. This increased gluten content helps the dough rise higher and gives the bread its characteristic structure and chewy texture.
• Salt – I used fine salt.
• Granulated sugar – this helps feed the yeast to create gas bubbles which will give your bread a boost of air as it bakes in the oven. It also helps give the bread a slight sweetness.
• Instant dry yeast – is sold in the baking isle of your supermarket. It is a dry form of yeast that when activated with wet ingredients creates gas and helps baked goods rise. Alternatively you can use
• Milk powder – this makes the bread extra soft and adds a richer, milky flavor. You can grab it from the long life milk section of most supermarkets. Full fat is best, but skim will work too – although the bread might not be as soft.
• Egg – I used one large egg weighing 55g out of the shell. Make sure it’s at room temperature before using for best results.
• Unsalted butter – You can also use salted butter, just leave out the salt. Also, make sure it’s nice and soft! You should be able to press your finger into it and it will leave an indent with some resistance.

What’s the difference between Milk Bread and Brioche?

Both breads are soft and rich, but Brioche is heavier with more butter and eggs, giving it a denser, more indulgent feel. Japanese Milk Bread uses the Tangzhong method to create an ultra-light and fluffy texture, while still being slightly sweet but not as rich as Brioche. Honestly, I prefer this over brioche but I think both have their place!

Making the Tangzhong

• Cook the flour, milk, and water together until it thickens up like smooth mayo. This only takes a couple of minutes.
• Pop the thick mixture into a bowl, cover it with plastic wrap (make sure it touches the surface), and let it cool to room temperature.

Making the dough

• In a big mixing bowl, combine the bread flour, sugar, salt, and yeast. I used my dough hook to do this. You’re gonna be using it anyway.
• Whisk the milk and egg together until they’re nicely mixed.

• Now, add the Tangzhong (the thick mixture you made) and the wet ingredients into the dry mix, and knead on low speed. Once you’ve got a dough going, add the softened butter while your mixer is going and keep kneading until it’s smooth and shiny. 10 minutes of kneading will give you a really smooth dough.

TIP: Your dough will be a little sticky at first, but don’t panic. If it sticks to everything, just keep kneading—it’ll get smooth and tacky soon enough. If it feels like glue, add a tiny bit of flour.

The ‘windowpane’ test

• To check if the dough is ready, pull a small piece between your fingers – it should stretch without tearing. This is the “windowpane” test because it looks almost see-through.

Letting your dough rise.

• Form the dough into a ball, place it in a large bowl and cover with plastic wrap. Pop it in the fridge overnight for a slow rise, or to speed things up, in a warm spot (I like to use my oven) and let it have it’s first rise. I would lightly oil the plastic wrap to make sure it doesn’t stick to the dough.
• It’ll double in size after about an hour, but that’ll depend on how warm it is where you are. If it’s cold where you are and your dough’s taking its sweet time to rise, pop it in the oven with just the light on. Instant warm spot. Or if you’re really fancy, use a proofing drawer.

TIP: You an let your dough rise in the fridge overnight for a tastier bread, OR if you don’t in a warm spot for 1-2 hours or until it’s doubled in size.

Which loaf tin to use

• I used a 21 x 11cm / 8 x 4.5-inch Pullman loaf tin, but you can also use a standard 23 x 13cm / 9 x 5 inch loaf tin, the same kind typically used for banana bread. Whichever you use, grease your loaf tin with cold butter, making sure to coat it evenly. Almost like you’re using a glue stick!

Deflate and divide the dough

• After the dough has risen, gently deflate it and separate into three. Form into balls. I find using kitchen scales is the best way to make sure all of them are the same size.

How to roll and shape the dough

• Dust your workbench before you roll them out into rectangles measuring about 20 x 10cm / 8 x 4-inch rectangle. Fold the long edges of the dough into the center, kind of like folding a letter.
• Starting from one of the short edges, roll the dough tightly into a log. Go slow and get it as neat as you can.

Rolling for a Better Rise

When you’re rolling the dough into a log make the last part of the dough slightly wider than the start of the roll. This small adjustment helps the bread rise evenly and keeps the top looking smooth and neat, without any hidden layers peeking through.

Seal and place in the loaf tin

• Pinch the seam along the edge to seal it, and you’ll have a nice smooth swirl at the end.
• Place each rolled piece, seam-side down, in the greased loaf tin.

Brush with egg wash and bake

• Let the dough rise again in the tin until it’s doubled in size. Again, about an hour but it’ll depend on the temperature of the room. You can just use the lightly oiled wrap from the first rise to prevent it sticking to the dough.
• Brush the tops with egg wash for that golden, shiny finish when they bake.

TIP: To prevent over-proofing, keep an eye on the dough and stop rising when it’s just doubled in size, or lightly press it – if it springs back slowly, it’s ready!

• Bake in the preheated oven until they’re golden brown and cooked all the way through. Once baked, take the loaf out and let it cool completely on a wire rack.

How do I know when my loaf is done baking?

You’ll know your bread’s done when it’s golden brown and sounds hollow when tapped on the top.

Let’s talk about yeast.

I used instant dry yeast in my recipe, which is super convenient because you can throw it right into the dry ingredients without needing to activate it first. You’ll find it in most supermarkets in the baking section. If you’ve got active dry yeast, that works too. You’ll need to wake it up by adding it to warm liquid, in this case the milk, with the sugar. It’ll feed the yeast and help activate it. Both types work fine for this recipe. Just a heads up though, I haven’t tested it using fresh yeast!

Can i make this recipe by hand?

Yes! It’ll take some elbow grease, but you can totally make this by hand. Just mix everything together until it looks a bit scruffy, then knead for about 10 minutes. It’s gonna be sticky at first—don’t stress, that’s normal! Keep going until the dough is smooth and springy. It’s a bit of a workout, but trust me, it’s so worth it for that soft, fluffy bread!

My tips to perfect milk bread!

• Measure out using kitchen scales – measuring ingredients out by weight and not cups is the best way to get consistent results every time! I wrote all about this in my post about using digital kitchen scales!
• Nail the Tangzhong – Make sure your tangzhong is thick and smooth, like a good pudding. If it’s too runny, your bread won’t get that dreamy soft texture. Cooling is important too.
• Don’t skimp on kneading – Whether you’re using a stand mixer or doing it by hand, you want that dough smooth, bouncy, and just a little tacky. No shortcuts here!
• Chill it if you can – Let the dough rise in the fridge overnight. It’s easier to work with and tastes even better. Plus, it gives you a little break from all the kneading!
• Weigh your dough – When dividing, use kitchen scales to get even pieces. Trust me, it’ll make sure each part bakes up perfectly.
• Egg wash for the win – Don’t skip the egg wash before baking. It’s the secret to getting that glossy, golden top we all love. I love adding a sprinkling if sesame seeds too.
• Don’t overproof – Keep an eye on that second rise. If the dough rises too much, your bread can collapse in the oven. You want it puffy, but not spilling over the tin.

How do I make my bread square? And other FAQ’s!

Can I bake this in a Pullman loaf tin with the lid on?

Yes, if you want a perfectly square loaf, bake it with the lid on. Without the lid, your bread will have that classic domed top. Either way, you’ll end up with soft, fluffy milk bread! If you’re using the lid, the loaf might stick a little to the lid. Just jiggle the lid as you slowly slide the lid away.

How should I store the bread?

Store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, slice it up and freeze the slices. Toast or microwave the frozen slices when you need them, and it’s like fresh bread all over again.

How do I store leftovers?

Pop your loaf into an airtight container or a sealed bag and leave it at room temp. If it’s still around after 3 days, just freeze it for later.

Can I freeze this bread?

Yes, you can. Slice it up and freeze. That way, you can grab a slice whenever you need one. Otherwise you can freeze the entire loaf and just leave it out at room temperature until it’s completely thawed.

Can I substitute the milk powder?

If you can’t find milk powder, just leave it out. The bread will still be soft but may lose a bit of that rich, milky flavor.

Can I use all-purpose flour instead of bread flour?

All-purpose flour will work, but bread flour gives the bread its structure and chew. With all-purpose, the bread will be a bit softer and less chewy.

Can I make this bread without a stand mixer?

Yes, but it will take a little more effort. You’ll need to knead the dough by hand for about 10 minutes to get it smooth and bouncy.

Why is my bread dense instead of fluffy?

If your bread turns out dense, it likely wasn’t kneaded enough or didn’t rise properly. Make sure the dough is smooth after kneading, and let it rise in a warm spot until it doubles in size.

Can I use active dry yeast instead of instant yeast?

Yes. Activate it in warm milk with sugar first, let it foam up, and then add it to the dry ingredients.

Why is this recipe is in grams and not cups?

The short answer is accuracy! It is far easier, more accurate and you get more consistent results when you measure ingredients by weight, especially in dessert and bread baking! I wrote all about this in my post about using digital kitchen scales!

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