Homemade Shokupan (Japanese Milk Bread) Recipe

Introduction

Shokupan, a soft and fluffy Japanese milk bread, is beloved for its pillowy texture and slightly sweet flavor. This recipe uses a unique yudane method to create a moist, tender crumb that’s perfect for sandwiches or toast.

Ingredients

• 50 g bread flour
• 40 ml boiling water (above 194°F / 90°C)
• 150 ml milk (room temperature)
• 15 g sugar
• 3 g dry instant yeast
• 10 g unsalted butter (room temperature)
• 200 g bread flour
• 5 g salt

Instructions

1. Step 1: Make the yudane the night before by placing 50 g bread flour in a bowl and pouring in 40 ml boiling water. Mix well, cover with cling wrap, and refrigerate overnight.
2. Step 2: Pour 150 ml room temperature milk into a stand mixer bowl.
3. Step 3: Add 15 g sugar, 10 g butter, and 3 g dry instant yeast to the milk. Tear the yudane into small pieces and add it to the bowl.
4. Step 4: Add 200 g bread flour and 5 g salt to the mixture.
5. Step 5: Attach the kneading hook to the mixer and combine all ingredients on low speed (speed 1).
6. Step 6: Once combined, increase the speed to 5 or 6 and knead the dough for 20 minutes until smooth and elastic.
7. Step 7: Shape the dough into a ball and place it in a greased bowl. Cover with cling wrap and let it rise at about 86°F (30°C) for 45 minutes to 1 hour until doubled in size.
8. Step 8: Test if the dough has risen by dusting your finger with flour and poking the dough. If the hole remains and the dough doesn’t spring back, it’s ready.
9. Step 9: Punch down the dough, cut it into two equal parts, and roll each into a ball.
10. Step 10: Cover the dough balls with a wet cloth and rest at room temperature for 20 minutes (bench time).
11. Step 11: Roll each dough ball out into a 5.9 x 7.8 inch (15 x 20 cm) rectangle.
12. Step 12: Fold the dough tightly toward the center from both left and right sides, avoiding trapping any air.
13. Step 13: Rotate the dough 90 degrees and roll it up from one end into a loaf shape.
14. Step 14: Lightly spray two loaf tins and place each rolled dough seam-side down against one end of the tin.
15. Step 15: Cover with a wet cloth and let the dough rise again for about 30 minutes, until it fills the bread tins.
16. Step 16: Preheat the oven to 365°F (185°C).
17. Step 17: Once risen to the tin’s height, the dough is ready to bake.
18. Step 18: Bake for 25–30 minutes until golden brown.
19. Step 19: Remove the loaves from the tins and cool on a wire rack.
20. Step 20 (Optional): Whisk an egg and lightly brush it over the bread before baking for a shiny crust.

Tips & Variations

• Use bread flour for better gluten development and a soft crumb.
• The yudane method helps retain moisture and gives the bread its signature fluffiness.
• For a richer flavor, substitute part of the milk with cream.
• Try adding a tablespoon of powdered milk for enhanced tenderness.
• Store the bread wrapped in a clean towel or bread bag to keep it soft.

Storage

Store Shokupan in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice and freeze, then toast or warm slices directly from the freezer. Reheat gently in a toaster or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is the purpose of the yudane in this recipe?

The yudane is a mixture of flour and boiling water that gelatinizes the starch, helping the bread retain moisture and develop a soft, fluffy texture that lasts longer.

Can I make this dough without a stand mixer?

Yes, you can knead the dough by hand. It will require more effort and about 30 minutes of kneading to develop the gluten thoroughly.

Homemade Shokupan (Japanese Milk Bread) Recipe

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★★★★★

4.8 from 376 reviews

Traditional Japanese Shokupan bread recipe featuring a soft, fluffy texture achieved through the Yudane method, perfect for sandwiches or toast.

• Author: Dylan
• Prep Time: 15 minutes (plus overnight for Yudane)
• Cook Time: 30 minutes
• Total Time: Over 10 hours (includes overnight Yudane fermentation and bread rising times)
• Yield: 2 loaves 1x
• Category: Bread
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Yudane Mixture

• 50 g bread flour
• 40 ml boiling water (above 194°F / 90°C)

Main Dough

• 150 ml milk (room temperature)
• 15 g sugar
• 3 g dry instant yeast
• 10 g unsalted butter (room temperature)
• 200 g bread flour
• 5 g salt

Instructions

1. Prepare Yudane: Place 50 g bread flour into a bowl, pour in 40 ml boiling water, and mix well until combined. Cover with cling wrap and refrigerate overnight to allow the mixture to gelatinize.
2. Add Liquids and Ingredients: Pour 150 ml room temperature milk into a stand mixer bowl. Add 15 g sugar, 10 g unsalted butter, and 3 g dry instant yeast. Tear the refrigerated Yudane into small pieces and add it to the bowl.
3. Add Flour and Salt: Add 200 g bread flour and 5 g salt to the mixture in the mixer bowl.
4. Knead Dough: Attach the dough hook to the mixer, start on low speed (1) to combine ingredients uniformly. Then increase speed to 5 or 6 and knead for 20 minutes until the dough is smooth and elastic.
5. First Proof: Shape the dough into a ball and place it into a greased bowl. Cover with cling wrap and let rise at about 86°F (30°C) for 45 minutes to 1 hour until it doubles in size.
6. Check Dough Rise: Dust your finger with flour and gently poke the dough. If the indentation remains and the dough doesn’t bounce back, it indicates proper fermentation.
7. Divide and Pre-shape: Punch down the dough, divide it into two equal parts with a scraper, and roll each portion into a ball.
8. Bench Rest: Cover the dough balls with a wet cloth and let them rest for 20 minutes.
9. Shape Dough: Roll out each dough ball into a 5.9 x 7.8 inch (15 x 20 cm) rectangle. Fold the dough tightly from both sides towards the center without trapping air. Rotate 90 degrees and roll the dough from one end into a log shape.
10. Prepare Baking Tins: Lightly spray two loaf bread tins with oil and place each rolled dough at one end, seam side down, facing the center of the tin.
11. Second Proof: Cover with a wet cloth and let dough rise at room temperature for about 30 minutes until it reaches the top of the bread tins.
12. Preheat Oven: Preheat the oven to 365°F (185°C) while the dough is rising.
13. Bake the Bread: Once risen, bake the loaves in the preheated oven for 25 to 30 minutes until golden brown on top.
14. Cool: Remove the bread from the tins and transfer to a wire rack to cool completely before slicing.
15. Optional Egg Wash: Whisk an egg and lightly brush over the dough before baking for a shiny crust, if desired.

Notes

• Yudane method enhances bread softness and moisture retention.
• Ensure milk is at room temperature to activate yeast properly.
• Maintain proper proofing temperature (~86°F/30°C) for optimal yeast activity.
• Use bread flour for better gluten formation and structure.
• Allow bread to cool completely before slicing to avoid crumb crushing.
• Egg wash is optional but adds a glossy finish to the crust.

Keywords: Shokupan, Japanese bread, milk bread, Yudane method, soft bread, sandwich bread, homemade bread