Japanese Milk Bread (Shokupan) Recipe

Japanese milk bread, or Shokupan, is a popular type of bread known for its incredibly soft and fluffy texture, with a subtle sweetness that sets it apart from regular white bread. It’s a staple in many Japanese households and bakeries, often enjoyed plain, toasted, or as the base for sandwiches.

What makes this bread unique is the Tangzhong method, a technique that involves cooking a portion of the flour with water and milk to create a roux. This process pre-gelatinizes the starches in the flour, allowing the dough to absorb more moisture, which keeps the bread tender and soft for days. The result is a pillowy loaf with a delicate crumb that almost melts in your mouth.

If you’ve ever wondered how to make your own shokupan at home, this recipe will guide you through each step to achieve that perfect cloud-like bread. Whether you’re a novice or a seasoned baker, this recipe is easy to follow and rewards you with a loaf that is both visually appealing and irresistibly delicious.

Here’s how you can make it from scratch:

Ingredients:

Tangzhong (Water Roux):

• 3 tbsp bread flour (20g)
• 1/2 cup water (120ml)
• 1/4 cup milk (60ml)

Dough:

• 2 1/2 cups bread flour (320g)
• 1/4 cup sugar (50g)
• 1 tsp salt
• 2 tsp instant yeast
• 1/2 cup warm milk (120ml)
• 1 large egg
• 1/4 cup unsalted butter, softened (60g)

Instructions:

Step 1: Make the Tangzhong

1. In a small saucepan, whisk together the 3 tbsp flour, 1/2 cup water, and 1/4 cup milk.
2. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth paste. This should take 3-5 minutes.
3. Once thickened, remove from heat and let it cool to room temperature.

Step 2: Make the Dough

1. In a large mixing bowl (or stand mixer with a dough hook), combine the bread flour, sugar, salt, and yeast.
2. Add the warm milk, egg, and the cooled Tangzhong.
3. Mix until a rough dough forms.
4. Add the softened butter and continue kneading for about 10-15 minutes, until the dough becomes smooth and elastic. It should pass the “windowpane test” (stretch the dough and it forms a thin, translucent sheet without breaking).
5. Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for about 60-90 minutes, or until it doubles in size.

Step 3: Shaping and Second Rise

1. Once the dough has doubled in size, punch it down to release the gas.
2. Divide the dough into three equal portions. Roll each portion into a ball.
3. Roll out each ball into an oval shape, fold the short edges in towards the center, then roll up the dough into a cylinder (like a jelly roll).
4. Place the rolled pieces seam-side down into a greased loaf pan.
5. Cover and let the dough rise again for about 45 minutes, or until it reaches about 1 inch above the edge of the pan.

Step 4: Baking

1. Preheat your oven to 350°F (180°C).
2. Brush the top of the loaf with an egg wash (1 beaten egg with a splash of water or milk) for a golden, shiny crust.
3. Bake for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
4. Remove from the oven and let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

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Japanese Milk Bread (Shokupan) Recipe

Prep Time

2 hrs

Cook Time

20 mins

 

Course: Bread

Cuisine: Japanese

Keyword: Japanese Milk Bread (Shokupan) Recipe

Servings: 5

Calories: 204 kcal

Ingredients

Tangzhong (Water Roux):

• 3 tbsp bread flour 20g
• 1/2 cup water 120ml
• 1/4 cup milk 60ml

Dough:

• 2 1/2 cups bread flour 320g
• 1/4 cup sugar 50g
• 1 tsp salt
• 2 tsp instant yeast
• 1/2 cup warm milk 120ml
• 1 large egg
• 1/4 cup unsalted butter softened (60g)

Instructions

Step 1: Make the Tangzhong

1. In a small saucepan, whisk together the 3 tbsp flour, 1/2 cup water, and 1/4 cup milk.
2. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth paste. This should take 3-5 minutes.
3. Once thickened, remove from heat and let it cool to room temperature.

Step 2: Make the Dough

1. In a large mixing bowl (or stand mixer with a dough hook), combine the bread flour, sugar, salt, and yeast.
2. Add the warm milk, egg, and the cooled Tangzhong.
3. Mix until a rough dough forms.
4. Add the softened butter and continue kneading for about 10-15 minutes, until the dough becomes smooth and elastic. It should pass the “windowpane test” (stretch the dough and it forms a thin, translucent sheet without breaking).
5. Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for about 60-90 minutes, or until it doubles in size.

Step 3: Shaping and Second Rise

1. Once the dough has doubled in size, punch it down to release the gas.
2. Divide the dough into three equal portions. Roll each portion into a ball.
3. Roll out each ball into an oval shape, fold the short edges in towards the center, then roll up the dough into a cylinder (like a jelly roll).
4. Place the rolled pieces seam-side down into a greased loaf pan.
5. Cover and let the dough rise again for about 45 minutes, or until it reaches about 1 inch above the edge of the pan.

Step 4: Baking

1. Preheat your oven to 350°F (180°C).
2. Brush the top of the loaf with an egg wash (1 beaten egg with a splash of water or milk) for a golden, shiny crust.
3. Bake for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
4. Remove from the oven and let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Recipe Notes

Enjoy your soft and fluffy Japanese milk bread! Perfect for sandwiches, toast, or simply on its own.

Enjoy your soft and fluffy Japanese milk bread! Perfect for sandwiches, toast, or simply on its own.