Cloud Nine Loaf the Ultimate Japanese Milk Bread Shokupan

Cloud Nine Loaf: The Ultimate Japanese Milk Bread (Shokupan)

Ever dreamt of biting into a cloud? Honestly, this Japanese milk bread is the closest you'll get. It's ridiculously soft, slightly sweet, and melts in your mouth. It's the ultimate comfort food!

What's the Buzz About Japanese Soft Bread?

Shokupan , or Japanese loaf bread , comes from Japan. People know it for being crazy soft, a little sweet, and airy.

I've been told that the secret to its amazing texture is the Tangzhong method . This locks in moisture, keeping the bread fresh for days.

Perfect for toast, sandwiches, or just enjoying with a cuppa.

Making this Japanese sweet bread recipe is a bit of a project. It is medium difficulty. The kneading and waiting for the dough to rise take some time.

You'll be busy for about 4- 5 hours, but trust me, it is worth it. This Japanese sweet bread recipe makes one standard loaf (about 10-12 slices).

Why You'll Love This Homemade Bread Recipe

This soft bread recipe uses a technique called Tangzhong method . This makes it super moist. Plus, it's a great source of carbs for energy.

I love making this for weekend brunches with friends. It's a real showstopper! This cloud bread recipe is a real crowd pleaser.

Ingredients & Equipment for Your Cloud Nine Loaf

So, you're ready to make some Japanese milk bread ? Ace! Let's get down to what you need. Honestly, don't sweat it too much. This isn't Bake Off.

Main Ingredients for that Fluffy Japanese Loaf Bread

Alright, here’s the lowdown. Get your scales ready! This Shokupan recipe requires a little accuracy.

• Tangzhong:
  • Bread Flour: 25g (about 1/4 cup). Use strong flour for best results!
  • Water: 125ml (1/2 cup). Tap water is fine.
• Dough:
  • Bread Flour: 300g (about 2 1/2 cups). Again, strong flour. Quality matters here, mate.
  • Granulated Sugar: 50g (1/4 cup). Regular granulated sugar works a treat.
  • Instant Dry Yeast: 5g (1 teaspoon). Make sure it's not past its use-by date.
  • Salt: 5g (1 teaspoon). Table salt is grand.
  • Whole Milk: 120ml (1/2 cup), lukewarm ( 105- 115° F / 40- 46° C ). Check with your thermometer.
  • Large Egg: 1, lightly beaten. Room temperature, yeah?
  • Unsalted Butter: 30g (2 tablespoons), softened. Proper soft butter, not straight from the fridge!
• Egg Wash (Optional):
  • Large Egg: 1, lightly beaten.
  • Milk: 1 Tablespoon.

I always use the best bread flour I can find. It really makes a difference to that amazing texture of Japanese sweet bread .

Seasoning Notes: Keeping it Simple with this Japanese Sweet Bread Recipes

This recipe is all about the texture. The flavour is subtle.

• Essential spice combinations: None needed, the focus is on the soft texture.
• Flavor enhancers and aromatics: If you fancy, a tiny drop of vanilla extract to the dough.
• Quick substitution options: Don't go overboard trying to sub things. Just stick to the recipe, yeah?

Equipment Needed for the Japanese Soft Bread Recipe

Right, gear time. You don't need everything fancy to create this Soft bread recipe .

• Stand Mixer: Ideal with a dough hook, but you can knead by hand.
• Loaf Pan: 9x5 inch . The proper size is critical, innit?
• Digital Kitchen Scale: For accurate measurements. Trust me, you’ll need one.
• Thermometer: For checking milk temperature. Accuracy is key here.
• Plastic Wrap: For proofing.
• Clean Kitchen Towel: Also for proofing.
• Wire Rack: For cooling. Don't skip this!
• A tiny bit of elbow grease is a must to bake this Homemade bread recipe

Honestly, the stand mixer is worth it if you bake a lot, but I managed years with just my hands. It's all about the love you put in, you know?

Enjoy your Cloud Bread Recipe and don't worry if it doesn't come out perfectly first time. Baking is all about experimenting and finding what works for you!

Cloud Nine Loaf: The Ultimate Japanese Milk Bread (Shokupan)

Okay, settle in, folks! Let's bake up some pillowy perfection! We're making Shokupan , or Japanese Milk Bread . Seriously, this homemade bread recipe is so soft, it's like eating a cloud! Think Marie Kondo levels of tidiness, but in bread form organised, comforting, and causing joy with every bite.

It's really the ultimate soft bread recipe . I remember the first time I tried to make this. My dough didn't rise.

I was gutted! But don’t worry, I've refined the recipe for you and you can master this japanese sweet bread recipe !

Prep Like a Pro

This recipe is all about the prep. Get your mise en place sorted before you start. It makes things so much easier.

Honestly, it does. First, make the Tangzhong method . It's a game changer! This water roux is the secret to the bread's amazing texture and keep it fluffy for many days.

It also ensures it becomes a true japanese loaf bread . And please, don't skip the cooling time for the Tangzhong! It needs about an hour to fully cool down before being used.

Lastly, get that milk lukewarm. I use a thermometer, but you can test it with your finger. It should feel warm, not hot.

Think baby's bath water.

Step into the Baking Zone

Here is a step-by-step process:

1. Tangzhong Time: In a saucepan, combine 25g bread flour with 125 ml water. Cook over low heat, stirring constantly until it thickens into a smooth pudding. Cool completely. It will take about 1 hour.
2. Dry Mix: In your mixer bowl, whisk together 300g bread flour, 50g sugar, 5g yeast, and 5g salt.
3. Wet Meets Dry: Add 120 ml lukewarm milk, 1 beaten egg, and the cooled Tangzhong to the dry ingredients.
4. Knead, Knead, Knead: Knead for 8- 10 minutes until the dough is smooth and elastic. This is key for soft bread recipe success!
5. Butter Up: Add 30g softened butter and knead for 5- 7 minutes more, until fully incorporated.
6. First Rise: Place the dough in an oiled bowl. Cover it and let it rise for 1-1. 5 hours , or until doubled.
7. Shape It: Divide the dough. Roll each portion into a log. Place them seam side down in your loaf pan.
8. Second Rise: Cover loosely and let rise for 1-1. 5 hours , until it's about 1 inch above the pan rim.

Now, bake at 350° F ( 175° C) for 30- 35 minutes until golden brown and internal temperature reaches 200- 210° F (93- 99° C).

Cool completely on a wire rack before slicing!

Pro Baker Secrets

Don't skip the Tangzhong! It's not a myth, it really does makes a difference. Honestly, the texture is unreal! And be patient with the rising times.

It's not a race. Letting the dough rise properly is essential for a japanese soft bread recipe . Also, make sure your butter is softened , not melted.

This helps it incorporate smoothly into the dough. I speak from experience, okay? And finally, the big one. Let it cool completely! I know, it's hard, but slicing into warm bread is a cardinal sin.

This way you can avoid a gummy texture. Enjoy your japanese sweet bread ! Your very own cloud bread recipe !

Okay, settle in, folks! Let's bake up some pillowy perfection with this Japanese Milk Bread recipe .

Recipe Notes for your Japanese Loaf Bread

Honestly, this Japanese Soft Bread recipe has a few quirks. Let's cover them, yeah? Knowing this before you start is key!

Serving Suggestions - Elevate Your Japanese Sweet Bread Recipes

Okay, so, plating this Japanese Soft Bread isn't rocket science. But a little flair never hurt anyone, right? Think about slicing it thick like, proper doorstop thickness and serving it with some posh butter.

You know? The salted kind. For sides, keep it simple. A good cuppa goes a treat. Or maybe a cheeky mimosa if you're feeling fancy.

You can also try the Japanese Sweet Bread with some cheese and ham.

Storage Tips - Keeping your Shokupan recipe Fresh

This homemade bread recipe does dry out, yeah? Like any bread does. But here's the lowdown: fridge it in a sealed bag.

Should be good for about 3 days. Wanna keep it longer? Freeze it! Slice it up first. Then, wrap each piece in cling film.

Into a freezer bag they go. This way, you can grab a slice of that fluffy cloud bread recipe whenever you fancy! To reheat? Toast it from frozen.

Or let it thaw a bit. Then, pop it in the oven for a few minutes. Temperature needs to be 350° F ( 175° C) ! Sorted.

Variations - Getting Creative with Soft bread recipe

Fancy a tweak? You can use a gluten-free flour blend. Keep in mind the texture might be a bit different.

Or you can add a spoon of honey for a sweeter vibe. Also, if you are more of a winter baker, you can use orange zest and cranberry.

It adds such a nice touch.

Nutrition Basics - The Good Stuff Inside the Tangzhong method

Each slice is about 200-250 calories. With 5-7 grams of protein. A little fat at 5-7 grams. And about 35-45 grams of carbs. Plus, fibre! A great pick-me-up with your morning coffee!

Alright, that's the recipe rundown! Now go forth and bake some happiness. Remember, don't be scared to experiment. And if all else fails? Well, there's always the bakery, innit?

Frequently Asked Questions

What makes japanese milk bread so special and different from other bread?

Japanese milk bread, often called Shokupan, sets itself apart with its incredibly soft and airy texture. This is largely due to the Tangzhong method, which involves cooking a portion of the flour and water into a roux before adding it to the dough.

This pre-gelatinization of the starch allows the bread to retain more moisture, resulting in a loaf that stays fresh and pillowy for days - a bit like a perfect Mary Berry bake!

My japanese milk bread didn't rise properly. What could have gone wrong?

Several factors can impact the rise of your Japanese milk bread. Make sure your yeast is fresh and active if it's past its sell-by date, it won't do its job properly. Also, ensure your milk is lukewarm, not too hot (which can kill the yeast) or too cold (which will inhibit its activity).

Finally, the proofing environment is key; a warm, draft free place is essential for the dough to rise adequately; think proving drawer from your favourite stand mixer.

How do I store japanese milk bread to keep it soft?

To maintain the cloud like softness of your Japanese milk bread, proper storage is crucial. Once completely cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container. For longer storage, you can slice the loaf and freeze it, wrapping individual slices tightly to prevent freezer burn.

A perfectly stored Japanese milk bread is ideal for a comforting cuppa and a slice!

Can I make this japanese milk bread recipe without a stand mixer?

Absolutely! While a stand mixer makes kneading easier, you can certainly make Japanese milk bread by hand. Be prepared to put in some elbow grease kneading by hand will take about 15-20 minutes to achieve a smooth, elastic dough.

The key is to knead with consistent pressure and rhythm, using a "stretch and fold" technique to develop the gluten. It's a great workout for your arms and a real labour of love, akin to Paul Hollywood's dedication to the perfect bake!

Can I add different flavours to my japanese milk bread? What are some tasty variations?

Yes, get creative! Swirl in a cinnamon sugar mixture before the second proof for a cinnamon roll esque loaf. For a savoury twist, add chopped herbs and grated cheese to the dough. You could even add chocolate chips, nuts, or dried fruit, the possibilities are endless!

Channel your inner contestant from The Great British Baking Show to customize your loaf!

What's the nutritional information of japanese milk bread? Is it suitable for specific diets?

A slice of Japanese milk bread contains approximately 200-250 calories, 5-7g of protein, 5-7g of fat, 35-45g of carbohydrates, and 1-2g of fiber. Due to the use of dairy and gluten, it's not suitable for those with lactose intolerance or celiac disease unless adapted with substitutions.

You can use unsweetened almond milk and vegan butter substitute for a dairy-free variation. For a gluten-free version, high-quality gluten-free bread flour blend is required, but adjustments to hydration levels are needed.