Shokupan— which translates to ‘everyday eating bread’— is the perfect name for Japanese milk bread. Milk bread is made using a special technique called the tangzhong method. Tangzhong is a slurry made by cooking liquid and flour together. This leads to a higher water retention in the dough, which makes this bread tender and fluffy, without the need to add extra butter and eggs, or chemical additives.
Our milk bread is extra soft and fluffy due to its high hydration. While most breads have a hydration ranging from 50%-80%, our bread boasts 90% hydration, resulting in the fluffiest bread imaginable.
Milk bread is also endlessly versatile! It’s a great bread to eat on its own, or with a little butter and jam. It makes great toast (or FRENCH TOAST), slice it thick and slather it with butter. And of course, milk bread is the perfect sandwich bread, soft and tender while still being substantial enough to hold all your sandwich fillings!
Read more about milk bread & its uses here: Bon Appétit & Taste
