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Shokupan: The Softest Japanese Milk Bread Loaf

Close-up of a freshly baked japanese milk bread loaf cut open, showing its incredibly soft, white, and fluffy interior crumb.
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Make authentic Japanese Milk Bread, or Shokupan, using the Yudane method for an incredibly soft, fluffy, and buttery loaf that stays fresh for days.

Ingredients

Scale
  • 100g Bread Flour (for Yudane)
  • 100ml Water (for Yudane)
  • 350g Bread Flour (for dough)
  • 50g Granulated Sugar
  • 1 teaspoon Instant Dry Yeast
  • 1 teaspoon Salt
  • 100ml Whole Milk (cold)
  • 50g Unsalted Butter (softened)
  • 1 Large Egg (room temperature)

Instructions

  1. Prepare the Yudane: Whisk the 100g bread flour and 100ml water in a small saucepan until smooth. Cook over low heat, stirring constantly, until the mixture thickens into a thick paste (about 160°F or 71°C). Remove from heat, cover with plastic wrap directly on the surface, and cool completely in the refrigerator (at least 2 hours or overnight).
  2. Mix Dry Ingredients: In the bowl of a stand mixer, combine the 350g bread flour, sugar, yeast, and salt. Mix briefly on low speed.
  3. Add Wet Ingredients: Add the cold milk, softened butter, egg, and the cooled Yudane paste to the dry ingredients.
  4. Knead the Dough: Mix on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 10 to 15 minutes. The dough should become very smooth, elastic, and pass the windowpane test. A stand mixer is helpful here.
  5. First Proof: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 60 to 90 minutes.
  6. Divide and Shape: Gently deflate the dough. Divide it into three equal pieces. Shape each piece into a tight ball. Cover and let rest for 15 minutes.
  7. Final Shaping: Roll each ball into an oval shape. Roll each oval tightly into a log. Place the three logs side-by-side, seam-side down, into a greased 9×5 inch loaf pan.
  8. Second Proof: Cover the pan and let the dough rise again until it has nearly doubled and crests about 1 inch over the top of the pan, about 45 to 75 minutes. Preheat your oven to 350°F (175°C) during the last 20 minutes of the rise.
  9. Bake: Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C). If the top browns too quickly, loosely tent it with foil.
  10. Cool: Immediately remove the bread from the pan and cool completely on a wire rack before slicing. This bread is best enjoyed the day it is baked, but the Yudane keeps it soft for several days, unlike many meal delivery company breads.

Notes

  • For an extra shiny crust, brush the top of the loaf with an egg wash (1 egg beaten with 1 teaspoon water) just before baking.
  • If you are looking for a recipe that supports weight loss programs, this bread is rich, so enjoy it in moderation.
  • This recipe produces a bread that stays fresh longer, making it a great alternative to store-bought options.

Nutrition

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