shokupan bread

The best Japanese Milk Bread recipe! Japanese Milk Bread, also known as Hokkaido Milk Bread and Shokupan Bread is a recipe you NEED in your book. Soft like a pillow and with a longer counter life than most loaves, this delicious white sandwich bread will be the perfect addition for your breakfast!

Japanese Milk Bread (Shokupan)

(370 grams) plus 3 tablespoons (25 grams) all-purpose flour

(120 grams) water

(120 grams) whole milk

tbsp (25 grams) milk powder

tsp (6 grams) instant yeast

sugar

tsp (6 grams) salt

tbsp (43 grams) unsalted butter, room temperature

Start by making the tangzhong base. In a...

Start by making the tangzhong base. In a microwave-safe bowl, add 1/2 cup of water plus 3 tablespoons of all-purpose flour. Whisk ingredients until there are no lumps remaining. Microwave the mixture for 20 seconds, stop and whisk it. Repeat 2 times more, always remembering to pause and whisk. Mixture will be smooth and pudding-like when ready. Let it cool for 5 minutes.

In a large bowl, or the bowl of...

In a large bowl, or the bowl of your stand mixer if using one, mix all dry ingredients: flour, milk powder, instant yeast, sugar and salt.

In a medium bowl, mix the tangzhong base...

In a medium bowl, mix the tangzhong base with egg and whole milk.

Add wet mixture to the dry mixture and...

Add wet mixture to the dry mixture and mix until dough is formed.

Add room temperature butter and knead the dough...

Add room temperature butter and knead the dough for 5 minutes if doing it with a stand mixer, 8 to 10 minutes if doing it by hand. Dough should feel slightly tacky, and if doing using a stand mixer, stick to the bottom of the bowl but not to the sides.

Let the dough rest in a warm spot,...

Let the dough rest in a warm spot, covered, for 1h to 1h and 30 minutes, or until it doubles.

Line and grease with butter a deep 9x4...

Line and grease with butter a deep 9x4 inch loaf pan.

Divide dough into 4 equal pieces. In a...

Divide dough into 4 equal pieces. In a floured counter, roll each piece open, then roll each strip of dough into a cylinder, and pinch ends to seal. When arranging rolled dough into the loaf pan, remember to place the pinched side facing down, with the spiral against the long side of the pan.

Let the dough rest again for 1 hour,...

Let the dough rest again for 1 hour, or until it almost doubles. Dough should look puffy when ready.

Bake shokupan for 35 to 40 minutes at...

Bake shokupan for 35 to 40 minutes at 350°F, until top has a deep golden brown color. Don’t bake at a higher temperature, and bake for at least 30 minutes or it will be undercooked in the middle.

Wait for at least 1 hour before slicing,...

Wait for at least 1 hour before slicing, so bread will be cooled and fully cooked.

https://www.youtube.com/watch?v=dzYpGz6AMOs

Make Japanese milk bread using all-purpose flour only. This shokupan recipe is easy, super tasty and extra fluffy, perfect for sandwiches and delicious to have for breakfast.

Get all the tips for this bread: https://milkandpop.com/japanese-milk-bread/

#shokupan #japanesemilkbread #milkbread

How to Make Shokupan with All Purpose Flour - Fluffy Japanese Milk Bread

Hokkaido milk bread is a cottony, fluffy white bread that stays soft and fresh for days. The trick to this freshness is a cooked milk, flour and water paste that makes the dough tender and stops it drying out.

Hokkaido Milk Bread (Fluffy Japanese Bread)

bread flour

milk

water

yeast

dry milk powder (full fat/whole milk powder)

salt

milk (room temperature)

egg (lightly beaten)

unsalted butter (softened)

Tbsp whole milk (for brushing)

Cook

Combine the ingredients for the roux/starter in a small saucepan over medium heat.  Stir continuously as the mixture heats and then thickens to the consistency of mashed potatoes.  This will take about 5 minutes. Transfer to a bowl and cover, letting the mixture sit until it gets to room temperature.

Cook the roux/starter

Whisk

Put the bread flour, sugar, yeast, dry milk powder, and salt into the bowl of a stand mixer fitted with a dough hook. Mix the dry ingredients briefly to combine, then add milk, cooled roux/starter, and beaten egg.

Mix on low for 5 minutes until a shaggy dough forms.  With the mixer running, drop in the cubes of butter, one by one, and continue mixing for 5 minutes.  Turn the speed up to medium and mix until the dough is elastic, smooth and soft, about 5 minutes. Transfer the dough to a lightly oiled bowl.

Make the dough

Rise

For benchtop proving, cover the bowl and let the dough sit at warm room temperature (75-80°F/24-27°C is ideal), until it has doubled in size, about 1-1 1/2 hours.

Proof

If you&#39;re using a steam oven for proving, set the oven to 85°F/30°C, 80% humidity. Put the uncovered bowl in the oven until it&#39;s doubled in size, about 40 minutes.

First proof

Shape

Transfer dough onto a lightly floured surface and divide into 3 equally sized pieces.  Roll each out into a rectangle about 1/4 inch/7mm thick. Fold the long sides of each piece of dough in about 1&quot; towards the center.  Starting on one of the short edges, tightly and neatly roll up the dough and place in a greased 9x4 inch (23x10cm) loaf pan.  Repeat with each piece of dough so you&#39;ve got three little &#39;snails&#39; lined up in your loaf pan.

Shape the loaf

For benchtop proving, cover the pan and let rise until the dough springs back when gently pressed with a fingertip, about 45 minutes.

For steam oven proving, set the oven to 85°F/30°C, 80% humidity. Put the uncovered pan in the oven until the dough springs back when gently pressed with a fingertip, about 25 minutes. Remove from the oven while you preheat for baking.

Second proof

Bake

Shortly before you&#39;re ready to bake, preheat oven to 350°F/180°C.  Brush the top of the risen loaf with milk and bake for 35-40 minutes or until the top is a deep golden brown. If you&#39;d like to bake to temperature, the inside of the loaf should read 190°F/88°C on an instant read thermometer.

Bake the loaf - regular oven

Preheat oven to Combi Steam, 350°F/180°C. If your oven has variable steam settings, set to 60% steam (if not, don&#39;t worry! Just set to combi steam/convection steam at the correct temperature and the oven will work out the humidity).  Brush the top of the risen loaf with milk and bake until the top is a deep golden brown, about 30-35 minutes. If you&#39;d like to bake to temperature, the inside of the loaf should read 190°F/88°C on an instant read thermometer.

Cool

Remove from oven and let the loaf sit for 5 minutes before removing it from the pan to a cooling rack. Let it cool to barely warm before slicing. Any bread not eaten on the first day will keep, well wrapped, for a couple of days at room temperature. Alternatively, slice and freeze, well wrapped, for up to 2 months.

Bake the loaf - steam oven

The texture is just what I’m looking for—soft, fluffy, and oh-so-delicious. I love that you broke down the recipe step-by-step, making it approachable even for beginners. I’m excited to try this and experience that melt-in-your-mouth goodness. Thanks for sharing such an amazing and easy-to-follow recipe.

Lovely and soft but a bit sweet. The tangzhong gives a pleasant 'bite' to the texture.
We used it for French toast rather than sandwiches because of the sweetness which reminds me strongly of brioche.

Everyone loved this bread. Easy  to make and great taste.  Will make again for sure.

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Japanese Milk Bread (Shokupan)

Hokkaido Milk Bread (Fluffy Japanes...

Top 2 shokupan bread recipes from across the web

The most viewed shokupan bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Milk Bread (Shokupan)

Hokkaido Milk Bread (Fluffy Japanes...

The most viewed shokupan bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine