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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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/homemade-shokupan-japanese-milk-bread-recipe/