Milk Bread

There is a moment when you pull apart a fresh loaf of Japanese milk bread that is purely magical. The crust yields instantly, revealing a steaming, cotton-like interior that shreds into wispy, cloud-like layers. If you have ever wondered how Japanese bakeries achieve that impossible softness that puts standard white bread to shame, you are in the right place. After years of testing hydration levels and flour types in my own kitchen, I’ve finally perfected a shokupan recipe that delivers that signature “mochi-mochi” (chewy and soft) texture without requiring commercial additives. This isn’t just another white bread. This is the … Read more