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Shokupan (Japanese Milk Bread) Recipe

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★★★★★

4.7 from 102 reviews

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.

Ingredients

Scale

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

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