Shokupan (Japanese Milk Bread) Recipe

Introduction

Shokupan, or Japanese milk bread, is known for its irresistibly soft and fluffy texture. This slightly sweet and tender bread is perfect for sandwiches or enjoying on its own with a bit of butter.

Ingredients

• 3 ½ cups all-purpose flour
• 1 cup whole milk
• 2 ¼ teaspoons active dry yeast (1 packet)
• 2 tablespoons sugar
• 3 tablespoons unsalted butter, softened
• 1 teaspoon salt

Instructions

1. Step 1: In a small bowl, warm the milk until lukewarm, then stir in the yeast and sugar. Let it sit for 5-10 minutes until frothy.
2. Step 2: In a large mixing bowl, combine the flour and salt. Add the yeast mixture and softened butter.
3. Step 3: Knead the dough by hand or with a mixer fitted with a dough hook for about 10 minutes until smooth and elastic.
4. Step 4: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Step 5: Punch down the dough gently and shape it into a loaf. Place it into a greased loaf pan.
6. Step 6: Cover and let it rise again for 30-45 minutes until it puffs up just above the rim of the pan.
7. Step 7: Preheat the oven to 350°F (175°C). Bake the loaf for 30-35 minutes until the top is golden brown and the bread sounds hollow when tapped.
8. Step 8: Remove the bread from the pan and let it cool completely on a wire rack before slicing.

Tips & Variations

• For extra softness, try adding a tablespoon of milk powder to the dry ingredients.
• Use bread flour instead of all-purpose flour for a chewier texture.
• Brush the top with melted butter right after baking for a rich, glossy finish.

Storage

Store Shokupan in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the bread for up to 1 month. When ready to eat, thaw at room temperature and warm slightly in a toaster or oven for best freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Use about 25% less than the amount of active dry yeast and mix it directly with the flour before adding liquids.

Why is my bread not soft and fluffy?

The softness depends on thorough kneading and proper rising times. Make sure the dough is kneaded until smooth and allowed to rise fully in a warm environment for the best texture.

Shokupan (Japanese Milk Bread) Recipe

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Shokupan, also known as Japanese Milk Bread, is a soft, fluffy, and slightly sweet white bread renowned for its pillowy texture and rich milk flavor. This classic bread is perfect for sandwiches, toast, or enjoying on its own. The recipe uses a simple combination of flour, milk, yeast, sugar, butter, and salt, and involves kneading the dough, allowing it to rise, shaping it, and baking to perfect softness.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 55 minutes
• Yield: 1 loaf (12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 1/2 cups (440g) bread flour
• 1 cup (240ml) whole milk, warm
• 2 1/4 teaspoons (1 packet or 7g) active dry yeast
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60g) unsalted butter, softened
• 1 teaspoon salt

Instructions

1. Activate the Yeast: In a small bowl, combine the warm milk and sugar, then sprinkle the active dry yeast over the surface. Let it sit for about 5-10 minutes until foamy, indicating the yeast is active.
2. Make the Dough: In a large mixing bowl, combine the bread flour and salt. Add the softened butter and the yeast mixture. Knead the dough until smooth and elastic, either by hand for about 10-15 minutes or with a stand mixer using a dough hook for 8-10 minutes.
3. First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm place for 1-2 hours, or until it doubles in size.
4. Shape the Dough: Punch down the risen dough to remove excess air, divide the dough into equal portions (usually 3 or 4), and roll each piece into a smooth oval. Arrange the rolled portions side by side in a greased loaf pan.
5. Second Rise: Cover the loaf pan with a damp towel or plastic wrap and allow the dough to rise again for about 45 minutes to 1 hour, until it puffs up and nearly doubles in size.
6. Bake the Bread: Preheat your oven to 350°F (180°C). Bake the bread for 30-35 minutes until the top is golden brown and the loaf sounds hollow when tapped.
7. Cool: Remove the bread from the oven, take it out of the pan, and let it cool completely on a wire rack before slicing. This prevents the bread from becoming gummy inside.

Notes

• For an even softer crust, brush the top of the loaf with melted butter immediately after baking.
• If you don’t have bread flour, all-purpose flour can be used but the texture may be less chewy.
• Make sure the milk is warm, not hot, to avoid killing the yeast.
• You can store the bread in an airtight container at room temperature for up to 3 days or freeze it for longer storage.
• Using the tangzhong method (a cooked flour-water mixture) can improve the softness and shelf life of the bread but is optional.

Keywords: Shokupan, Japanese Milk Bread, fluffy bread, soft bread, homemade bread, milk bread recipe