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 🙂