Japanese Milk Bread Recipe

Shokupan, also known as Japanese Milk Bread recipe, is a soft, fluffy, and slightly sweet bread that has gained global popularity for its cloud-like texture. Its delicate flavor and versatility make it a favorite for everything from breakfast toast to sandwiches. Whether you’re a baking novice or a seasoned pro, this recipe will guide you through creating the perfect loaf of Shokupan right in your kitchen.

A Brief History of Japanese Milk Bread Recipe:

Shokupan originated in Japan in the early 20th century, influenced by Western baking techniques. Initially introduced to cater to Japanese tastes, this bread quickly became a household staple. Its unique texture comes from the “Yudane” or “Tangzhong” method, a water roux technique that ensures a soft, moist crumb. Today, Shokupan is a cultural icon in Japan and beloved worldwide.

Japanese Milk Bread Recipe

Pinklady

Shokupan originated in Japan in the early 20th century, influenced by Western baking techniques. Initially introduced to cater to Japanese tastes, this bread quickly became a household staple. Its unique texture comes from the "Yudane" or "Tangzhong" method, a water roux technique that ensures a soft, moist crumb.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Breakfast

Cuisine Japanese

Servings 8 Slices

Calories 180 kcal

Equipment

• Mixing bowls
• Kitchen scale (optional but recommended)
• Whisk
• Stand mixer with a dough hook (or your hands for kneading)
• Loaf pan (8.5 x 4.5 inches)
• Plastic wrap or a damp cloth
• Oven

Ingredients

  

For the Yudane (Water Roux):

• 2 tbsp bread flour (15 g)
• 2 tbsp water (30 ml)

See also  Turkey Chili Recipe

For the Dough:

• 2 ½ cups bread flour (300 g)
• 3 tbsp sugar (45 g)
• 1 tsp salt (5 g)
• 2 tsp instant yeast (6 g)
• 1 large egg (room temperature)
• ½ cup whole milk (120 ml, warm)
• 3 tbsp unsalted butter (40 g, softened)

Instructions

 

• Make the Yudane:In a small saucepan, whisk together the 2 tbsp of flour and 2 tbsp of water.Heat the mixture over low heat, stirring continuously until it thickens into a paste.Transfer to a bowl, cover, and let it cool to room temperature
• Prepare the Dough:In a large mixing bowl, combine bread flour, sugar, salt, and instant yeast.Add the cooled Yudane, egg, and warm milk to the dry ingredients. Mix until the dough comes together.Knead in the stand mixer on medium speed for 8–10 minutes (or knead by hand for 12–15 minutes) until the dough is smooth and elastic.
• Incorporate Butter: Gradually add the softened butter to the dough, one piece at a time, and continue kneading until fully incorporated. The dough should be soft and slightly sticky but not too wet.
• First Rise:

  Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1–1.5 hours or until it doubles in size.
• Shape the Dough: Punch down the risen dough and divide it into two equal portions.Roll each portion into a rectangle, then roll tightly into a log. Place both logs side by side in the greased loaf pan.
• Second Rise:

  Cover the pan with plastic wrap or a damp cloth and let the dough rise again for about 45 minutes, or until it fills the pan and is slightly above the rim.
• Bake the Bread:

  Preheat your oven to 350°F (175°C).Bake the loaf for 25–30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
• Cool and Serve:

  Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Video

Keyword Japanese Milk Bread Recipe

Similar Recipes:

Hokkaido Milk Bread – Another soft bread using the Tangzhong method.
Brioche Bread – Rich and buttery with a tender crumb.
Pain de Mie – A French sandwich bread with a soft texture.
Pullman Loaf – Perfectly square, soft bread for sandwiches.
Sweet Dinner Rolls – Fluffy rolls for meals or snacks.

Frequently Asked Questions About Japanese Milk Bread Recipe:

1. Can I use all-purpose flour instead of bread flour?

Yes, but bread flour provides better gluten development, making the bread softer and chewier.

2. What is the Tangzhong method?

It’s a technique where a water-flour mixture is cooked into a paste, adding moisture to the bread and keeping it soft longer.

3. Can I make this bread without a stand mixer?

Absolutely! You can knead the dough by hand, but it will take longer (12–15 minutes).

4. How do I know if the dough is kneaded enough?

Perform the “windowpane test” by stretching the dough gently. If it forms a thin, translucent layer without tearing, it’s ready.

5. Can I freeze Shokupan?

Yes, you can freeze the bread for up to a month. Slice it before freezing for easy thawing.

6. Why didn’t my bread rise properly?

Check your yeast’s expiration date and ensure the dough was kept in a warm environment for rising.

7. Can I add fillings to the dough?

Yes! Sweet fillings like red bean paste or savory fillings like cheese work well.

8. How do I store Shokupan?

Store it in an airtight container or bread box at room temperature for up to 3 days.

9. Can I use plant-based milk?

Yes, but whole milk adds richness, which contributes to the bread’s flavor.

10. What can I serve with Shokupan?

It pairs beautifully with butter, jam, honey, or even savory spreads like avocado or cream cheese.

Conclusion:

Shokupan is a delightful bread that pairs beautifully with both sweet and savory toppings. Its pillowy softness and rich taste make it a joy to bake and share. Whether you enjoy it plain, toasted, or as a sandwich, this Japanese Milk Bread will quickly become a favorite in your household.

YouTube Video Credits:
Apron