Salt Bread Recipe

Have you ever tried salt bread? Imagine if a brioche roll and a croissant had a baby—that is exactly what this bread tastes like! It has a crispy, golden exterior and a pillowy soft, buttery interior. The mild sweetness from milk powder and sugar perfectly balances the flaky sea salt on top, making every bite buttery and flavorful. If you want buttery goodness, this salt bread recipe delivers.

Salt Bread Origin

Salt bread, also known as shio pan in Japan, is a variation of milk bread or shokupan. It is a soft, fluffy bread that is slightly sweet and buttery, topped with flaky salt. This bread uses the tangzhong method to achieve its signature pillowy texture. Over time, salt bread became popular in other Asian countries, including Korea, Hong Kong, and Taiwan. Tangzhong is a method where you take a portion of the flour and water and create a paste to keep the bread soft and moist.

Ingredients

Tangzhong Ingredients

• 3 tbsp bread flour
• ½ cup water

Ingredients

• 2 ¾ cups bread flour
• ¾ cup + 1 tbsp cake flour
• 4 tbsp skim milk powder
• 2.5 tbsp sugar
• 1 ¼ tsp salt
• 2 ½ tsp instant yeast
• 1 cup warm milk (100–110°F)
• 4 tbsp softened butter
• 1 stick unsalted butter, cut into 12 pieces
• Flaky sea salt
• Melted butter for brushing

Click on the images for the direct link to the tools/ingredients I used:

Instructions

Creating Tang zhong: Whisk together 3 tbsp bread flour and water in a pan until smooth. Cook over low heat, stirring frequently, until it thickens to a pudding-like consistency. This will take around 3-5 minutes to cook. Immediately transfer to a bowl so it does not overcook. Press plastic wrap directly onto the surface and let it cool completely.

Dough: In a mixing bowl, combine bread flour, cake flour, milk powder, sugar, salt, instant yeast, tangzhong, and warm milk. Make sure the milk stays below 130°F, so it does not kill the yeast (ideal range is 100–110°F).

Kneading: Using a stand mixer fitted with a dough hook, mix on low until the dough starts coming together. Add the softened butter and knead on medium speed (KitchenAid speed 4) for about 18 minutes, or until the dough passes the windowpane test.

Proofing round 1: Place the dough in a lightly greased bowl, cover, and proof for 1 hour or until doubled in size.

Turn the dough out and divide into 12 equal pieces. Shape each piece into a smooth ball. Cover and let them rest for 15 minutes so the gluten relaxes.

Prepare filling: Slice the stick of butter in half horizontally, then cut into 12 even pieces. Chill in the fridge while the dough rests.

Rolling: Roll each dough ball into a long, triangular shape.

Starting at the base, gently roll outward while slightly stretching the dough to thin it out. Repeat on the other side—stretch and roll until the dough is evenly thin.

Place one piece of chilled butter at the base and roll the dough up tightly into a log. Repeat with all pieces.

Proof Round 2: Place the shaped rolls on a baking tray. Cover and proof for 30 minutes.

Preheat the oven to 400°F.

Spraying with water: Lightly mist each dough piece with water and sprinkle with flaky salt so it sticks.
Right before baking, spray them again generously to help create steam. This will help prevent the surface of the bread from drying out, and it will help create a nice gloss.

Baking: Bake for 15–18 minutes, watching closely starting at 14 minutes. They should be golden brown.

Cool down: Transfer to a wire rack and brush with melted butter if desired. Let cool slightly.

Enjoy your soft, flaky, buttery salt bread!

Salt Bread Tips

Make sure the tangzhong cools completely before adding it to the dough to avoid harming the yeast. Once the tangzhong is ready, remove it from the pan immediately so it does not overcook.

Do not heat the milk above 130°F (54°C), or it may start to kill the yeast.

Knead the dough properly. It should be elastic and slightly tacky—not too sticky—to ensure proper gluten development. You can knead by hand, but it requires patience. If the dough becomes too stiff, let it rest for a few minutes to make it easier to handle.

Let the dough rest before shaping so it is easier to work with and less likely to tear.

Cool the finished bread on a wire rack to prevent soggy bottoms.

Ingredient Substitution

Tangzhong –> You don’t have to add this but the bread will come out less fluffy.

Instead, instant yeast –> Active yeast (make sure to dissolve in warm milk first

Cake flour –> 6 tbsp all-purpose flour and 1 tbsp cornstarch

Cake and bread flour –> 3 1/4 cup All-purpose flour (this substitution will cause the bread to be less soft and chewy)

If you enjoyed this salt bread recipe, you might also like my small-batch brown butter chocolate chip cookies recipe.

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