Milk roll facts for kids
| Alternative names | Milk Bread, Blackpool Milk Roll, Blackpool Roll, Lodger's Loaf Shokupan |
|---|---|
| Type | Bread |
| Place of origin | England (1862) Japan (origin) |
| Region or state | Blackpool, Lancashire |
| Main ingredients | Wheat, Milk |
A milk roll is a special kind of bread that is super soft and round. It first became popular in Blackpool, England. Instead of using water, this bread is made with milk, along with white flour, yeast, and sugar. There's also a famous Japanese version called Shokupan (しょくぱん), which is also a type of milk bread.
Milk rolls are known for being very soft and light. They have a crust that is also soft. A typical loaf is about 7 inches wide and weighs around 500 grams. A well-known bakery called Warburtons started selling their Blackpool Milk Roll in 1969.
Contents
Where Did Milk Bread Come From?
The exact beginning of milk breads isn't fully clear. However, there's a story from a British baker named Robert Clarke. He knew about milk bread in the United Kingdom as early as 1862. This was shortly after Japan started opening up to the rest of the world. This suggests that the idea of milk bread might have come from Japan.
Shokupan: Japan's Famous Milk Bread
Shokupan is the traditional Japanese milk bread. The New York Times wrote about it in 2022. They said it's "richer and more resilient" than regular American white bread.
The Popular Fruit Sandwich
In Japan, Shokupan is often used to make a trendy "fruit sandwich." These sandwiches are sold in convenience stores and cafes. They are filled with whipped cream, yogurt, and fresh, ripe fruit.
Why Shokupan Stays Firm
Older Japanese milk bread recipes use more fat and a special ingredient called water roux. This makes the bread very soft but also firm. This firmness helps the bread stay fresh longer. It also helps the fruit sandwich keep its shape, even with all the yummy fillings.
How British Milk Rolls Get Their Shape
British milk rolls are baked in a unique way. They use a two-part round mold that has ridges. These ridges help show where to slice the bread.
Why the Crust is So Soft
The mold traps steam inside while the bread bakes. Because no part of the crust is directly exposed to the oven's dry heat, it gets cooked by the steam. This makes the crust unusually soft. Many people, especially children, prefer this soft crust.
