Bread Types & Recipes
Milk Bread
The tangzhong method for impossibly soft, pillowy sandwich loaves and rolls.
Overview
Milk bread is engineered for softness. The tangzhong method — cooking a portion of flour and liquid into a paste before mixing — traps moisture so the crumb stays pillowy for days. Japanese milk bread, Hokkaido loaves, and pull-apart rolls all use this technique. This page explains why it works and how to do it right. You'll learn the ratio, the mixing method, and how to shape for maximum softness. If you want bread that tears like cotton and stays fresh without preservatives, this is your starting point.
Watch
Hokkaido Japanese Milk Bread
Watch on YouTubeBread Washes Explained: Egg, Milk, Butter, Yolk, Cream | Which One Should You Use?
Watch on YouTubeHow to Shape Japanese Milk Bread | Shaping, Pans & Scaling for Any Kitchen
Watch on YouTubeThe Science of Starch: Why Japanese Milk Bread Stays Soft for Days
Watch on YouTubeJapanese Milk Bread: The Softest Bread You'll Ever Make at Home
Watch on YouTubeHow to Make Zebra Bread — The Valentine's Day Loaf That Stops People Cold
Watch on YouTubeRecipes
Henry's Japanese Milk Bread (Shokupan)(opens in a new tab)
PantryWhole Wheat Honey Milk Bread(opens in a new tab)
PantryTangzhong Sourdough Sandwich Bread(opens in a new tab)
PantryBakery-Style Hot Dog Buns(opens in a new tab)
RecipepantryBrown Butter Peach Cobbler Cinnamon Rolls(opens in a new tab)
RecipepantryBrioche Bread(opens in a new tab)
RecipepantryClassic White Sandwich Bread(opens in a new tab)
RecipepantryHenry's Paska Easter Bread(opens in a new tab)
RecipepantryHenry's Big, Gooey Cinnamon Rolls(opens in a new tab)
RecipepantryHot Cross Buns(opens in a new tab)
RecipepantryHenry's Japanese Milk Bread (Shokupan)(opens in a new tab)
RecipepantryKing Cake: A Mardi Gras Tradition Worth Mastering(opens in a new tab)
RecipepantryRead
Japanese Milk Bread (Shokupan)(opens in a new tab)
Baking Great Bread BlogShokupan (Japanese Milk Bread)(opens in a new tab)
Baking Great Bread BlogThe Best Sourdough ↔ Yeast Recipe Converter for Home Bakers(opens in a new tab)
Baking Great Bread BlogHenry's Big, Gooey Cinnamon Rolls (24 Rolls)(opens in a new tab)
Baking Great Bread BlogThe Art of Making Enriched Breads(opens in a new tab)
Baking Great Bread BlogLearn
How to Shape Japanese Milk Bread(opens in a new tab)
SkoolWhy Japanese Milk Bread Stays Soft for Days — The Science of Starch(opens in a new tab)
SkoolWhy Japanese Milk Bread Stays Soft for Days — Tangzhong vs. Yudane(opens in a new tab)
SkoolJapanese Milk Bread | Shaping (2:55)(opens in a new tab)
SkoolJapanese Milk Bread | Science of Starch — Defining the Crumb(opens in a new tab)
SkoolShaping and Scaling Japanese Milk Bread (10:14)(opens in a new tab)
SkoolGlossary
Related Topics
Keep goingHenry's Apps for This Topic
Free tools built to take what you're learning here and put it to work in your kitchen.
