I've been making this Japanese shokupan or milk bread at least twice a week now for the last several months. And while each time I seem to get a different hump shape (ugly-cute in my opinion), this bread recipe is probably one of the easiest out there and is so rewarding! For those of you like me who aren't bread bakers, I would definitely start with this bread. I've branched out a bit by making stuffed buns using the same bread recipe.
Growing up in Singapore with Japanese bakeries on practically every corner, milk bread was always something we got as a special treat, being far more expensive than our regular white bread at the local market. Using a pullman loaf pan would create a taller and narrower loaf, but if you only have a regular loaf pan those work perfectly well too. Ah, the simple pleasures of bread baking :)
Looking for a practically foolproof bread that comes out perfectly each and every time? This Japanese Milk Bread loaf is just the thing!
Thanks for stopping by. This is where I infuse culinary influences from my Singaporean and Indian pantry into cocktails and recipes easily adapted for weekday cooking. Hope you'll stick around!
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