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Soft Honey Milk Bread (Hokkaido Style)

A freshly baked loaf of soft Honey milk bread with a single slice cut, showing the fluffy white interior.
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Make incredibly soft and fluffy Japanese-style milk bread using honey for a sweet flavor. This recipe focuses on the tangzhong method for maximum squishiness.

Ingredients

Scale
  • 1 cup milk
  • 1/4 cup honey
  • 1/4 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 3 1/2 cups bread flour
  • 1 tablespoon instant dry yeast
  • 1 teaspoon salt
  • 1/4 cup water, warm (for proofing)
  • 1 egg yolk, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Prepare the Tangzhong: Whisk 1/4 cup of the bread flour with 1/2 cup of the milk in a small saucepan until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste (about 160°F). Remove from heat and let it cool completely.
  2. Combine Wet Ingredients: In a large bowl or stand mixer, combine the cooled tangzhong, remaining milk, honey, softened butter, and eggs. Mix until just combined.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the remaining bread flour, yeast, and salt.
  4. Combine and Knead: Add the dry ingredients to the wet ingredients. Mix on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 8 to 10 minutes until the dough is smooth and elastic. It should pass the windowpane test for this soft bread.
  5. First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  6. Shape the Loaves: Gently punch down the dough. Divide it into three equal pieces. Roll each piece into a tight log. Place the three logs side-by-side in a greased 9×5 inch loaf pan.
  7. Second Proof: Cover the pan loosely and let it rise again in a warm place until the dough has crowned about 1 inch above the rim of the pan, about 45 to 60 minutes.
  8. Bake: Preheat your oven to 350°F (175°C). Brush the tops of the dough lightly with the egg wash. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F.
  9. Cool: Immediately remove the bread from the pan and cool completely on a wire rack before slicing. This step is key for maintaining the soft texture of your honey milk bread.

Notes

  • For the softest results, use high-protein bread flour.
  • If the top browns too quickly, loosely tent the pan with aluminum foil halfway through baking.
  • This shokupan is best eaten within 2 days for peak softness.

Nutrition

Find it online: https://dishicious.com/honey-milk-bread-softness-fluffy-recipe/