A beautifully golden, pillow-soft loaf made using the Japanese tangzhong method, Hokkaido milk bread is known for its incredibly tender crumb and light, airy structure. With a subtle sweetness and buttery finish, this bread is ideal for toast, sandwiches, or simply enjoyed warm with a pat of butter.

Why You’ll Love This Recipe

Uses the tangzhong method for ultra-soft, moist bread
Lightly sweet, with a rich flavor and cloud-like texture
Perfect for both sweet and savory uses
Freezes well and stays soft for days
Beautiful to serve whole or sliced
Great for beginner and experienced bakers alike

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Tangzhong (starter):

3 tablespoons bread flour
1/2 cup water
1/2 cup milk

Dough:

2 1/2 cups bread flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon dry milk powder (optional, for extra richness)
2 teaspoons active dry yeast
1/2 cup warm milk
1 large egg
1/4 cup unsalted butter, softened

Egg Wash:

1 egg + 1 tablespoon milk

Directions

Make the Tangzhong:
In a small saucepan over medium heat, whisk together the flour, water, and milk. Stir constantly until the mixture thickens into a smooth paste. Remove from heat and let it cool to room temperature.
Prepare the Dough:
In a large mixing bowl or stand mixer, combine bread flour, sugar, salt, milk powder, and yeast.
Add the cooled tangzhong, warm milk, and egg. Mix until a shaggy dough forms.
Knead for 5–8 minutes until slightly smooth. Add softened butter gradually and continue kneading until the dough becomes smooth and elastic, about 10 more minutes.
First Rise:
Transfer the dough to a greased bowl. Cover and let rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
Shape the Loaf:
Punch down the dough and divide it into 3 or 4 equal pieces. Shape each into a ball, then roll each into an oval. Roll each oval into a log (jelly-roll style) and place seam-side down into a greased loaf pan.
Second Rise:
Cover and let rise again for 45 to 60 minutes, until the dough is puffy and near the top of the pan.
Bake:
Preheat oven to 350°F (175°C). Brush the top of the loaf with egg wash.
Bake for 30–35 minutes or until the loaf is golden brown and sounds hollow when tapped.
Cool:
Let the bread cool in the pan for 5–10 minutes, then remove and cool completely on a wire rack before slicing.

Servings and timing

Servings: 10 slices
Prep Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 2.5 hours (includes rising time)
Calories: 220 kcal per slice

Variations

Sweet Roll Version: Add a cinnamon-sugar swirl or chocolate chips before shaping.
Filled Loaf: Spread red bean paste, custard, or jam before rolling into logs.
Dairy-Free: Use plant-based milk and butter alternatives.
Whole Wheat Twist: Substitute up to 1/3 of the flour with whole wheat for a nuttier flavor.
Mini Loaves: Divide into smaller loaf pans or muffin tins for individual rolls.

Storage/reheating

Storage: Keep in a sealed container at room temperature for up to 4 days.
Freezing: Wrap tightly in plastic and freeze for up to 1 month. Slice before freezing for easy thawing.
Reheating: Toast slices or warm briefly in a low oven to refresh texture.

FAQs

What is tangzhong and why use it?

Tangzhong is a roux made from flour and liquid, cooked to form a thick paste. It helps retain moisture in the bread, creating an ultra-soft, fluffy texture that stays fresh longer.

Can I use all-purpose flour?

Bread flour is recommended for its higher protein content, which improves structure and chew, but all-purpose flour can work with slight texture variation.

Do I need a stand mixer?

A stand mixer is helpful for kneading, but this dough can be kneaded by hand—it just requires a bit more effort.

How do I know when the dough is fully kneaded?

The dough should be smooth, elastic, and slightly tacky. It should pass the “windowpane test”—a small piece can be stretched thin without tearing.

Why is my bread dense?

Under-kneading or not allowing the dough to rise fully can result in dense bread. Ensure proper gluten development and proofing.

Can I make this bread without the egg?

Yes, the egg adds richness, but you can replace it with 1/4 cup more milk for an egg-free version.

Is the milk powder necessary?

No, it’s optional but adds extra richness and softness to the crumb.

What size loaf pan should I use?

A standard 9×5-inch loaf pan works best for this recipe.

Can I use instant yeast instead?

Yes. Substitute at a 1:1 ratio, and it can be mixed directly into the dry ingredients without blooming.

How do I get a shiny top?

The egg wash gives the loaf its glossy, golden finish. Be sure to brush it evenly before baking.

Conclusion

Soft and Fluffy Milk Bread (Hokkaido Style) is a dream loaf for anyone who loves light, tender, bakery-style bread. Using the tangzhong method ensures incredible softness and shelf life, making this recipe a favorite for everyday toast, sandwiches, or simple snacking. Once you try it, you’ll want to bake it again and again.

Soft and Fluffy Milk Bread (Hokkaido Style)

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A beautifully golden, pillow-soft milk bread loaf with a tender crumb and glossy finish—perfect for toast, sandwiches, or simply enjoying warm with butter.

Author: Mari
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 2.5 hours (includes rising time)
Yield: 10 slices 1x
Category: Bread
Method: Baking
Cuisine: Asian
Diet: Vegetarian

Instructions

Make Tangzhong: In a saucepan over medium heat, whisk together flour, water, and milk until thickened into a paste. Remove from heat and let cool to room temperature.
Prepare Dough: In a large mixing bowl, combine bread flour, sugar, salt, milk powder, and yeast. Add the tangzhong, warm milk, and egg. Mix until a shaggy dough forms.
Knead the dough for 5–8 minutes, then gradually add softened butter and continue kneading until the dough is smooth and elastic (about 10 more minutes).
Place dough in a greased bowl, cover, and let rise in a warm place until doubled (about 1–1.5 hours).
Punch down dough, divide into 3 or 4 equal pieces. Shape each into a ball, then roll into ovals. Roll each oval like a jelly roll and place seam-side down into a greased loaf pan.
Cover and let rise again for 45–60 minutes, until puffy.
Preheat oven to 350°F (175°C). Brush loaf with egg wash.
Bake for 30–35 minutes or until golden brown. Cool before slicing.

Notes

Use bread flour for best texture and rise.
Tangzhong can be made ahead and stored in the fridge for up to 3 days.
Check for doneness by tapping the bottom of the loaf—it should sound hollow.
Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 5g
Sodium: 180mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 5g
Cholesterol: 35mg