Japanese Shokupan Bread Recipe

Step 1

Sprinkle the yeast onto the warm water/milk. Let proof while you complete the next steps.

Step 2

In the bowl of your mixer, stir together the flour, sugar and salt.

Step 3

Whisk the egg into the yeast mixture, then add to the dry ingredients. Use a wooden spoon to mix until it comes into a ball and then switch to a dough hook and knead until the dough pulls away cleanly from the sides.

Step 4

Add the room temperature butter and continue to knead, about 10-12 minutes, until very supple and the dough reaches the windowpane stage – take a piece of dough about the size of a golf ball and stretch it out between your fingers and thumbs. If you can stretch it without the dough breaking, you’re good to go. Transfer to a clean bowl and cover with plastic wrap.

Step 5

Place in a warm spot and let rise until doubled, about 1 hour.

Step 6

Take the dough and tip it out onto a lightly floured surface. Punch down lightly then roll out into a large oval.

Step 7

Bring the two sides of the oval towards the middle.

Step 8

Then roll up.

Step 9

Place in a pullman loaf pan (I used a non-stick pan, lightly oil or butter your pan if it isn’t non-stick), cover and let proof until 1 inch below the top, about 40 minutes to 1 hour. Heat the oven to 355°F after the dough has been proofing for 30 minutes.

Step 10

Slide the lid on the pan and bake for 40 minutes to 1 hour or until the bread is golden and cooked through. Remove from the pan immediately and cool on a wire rack. Slice and enjoy!