Fluffy Homemade Shokupan Bread Recipe

Introduction

Shokupan is a soft and fluffy Japanese milk bread perfect for sandwiches or toast. Its tender crumb and slightly sweet flavor make it a favorite for many home bakers. With a little patience, you can create this delightful bread at home.

Ingredients

• 50 g bread flour (*1)
• 40 ml boiling water (above 194°F / 90°C)
• 150 ml milk (room temperature) (*3)
• 15 g sugar
• 3 g dry instant yeast (*2)
• 10 g unsalted butter (room temperature)
• 200 g bread flour (*1)
• 5 g salt

Instructions

1. Step 1: Make the yudane the night before. Place 50 g bread flour in a bowl, add the boiling water, and mix well. Cover with cling wrap and refrigerate overnight.
2. Step 2: Pour the room temperature milk into a stand mixer bowl.
3. Step 3: Add sugar, butter, and yeast to the milk. Tear the yudane into small pieces and add it to the bowl.
4. Step 4: Add the remaining 200 g bread flour and salt.
5. Step 5: Attach the kneading hook to the stand mixer and combine all ingredients on low speed (1).
6. Step 6: When ingredients are combined, increase the speed to 5 or 6 and knead the dough for 20 minutes.
7. Step 7: Shape the dough into a round and place it in a greased bowl. Cover with cling wrap and let it rise for 45 minutes to 1 hour at about 86°F (30°C), until doubled in size.
8. Step 8: Test the dough by dusting your finger with flour and poking it. If the hole remains and dough doesn’t bounce back, it’s ready.
9. Step 9: Punch the dough down, divide into two equal parts, and roll each piece.
10. Step 10: Cover the rolled doughs with a wet cloth and allow them to rest (bench time) for 20 minutes.
11. Step 11: Roll each dough into a rectangle about 5.9 x 7.8 inches (15 x 20 cm).
12. Step 12: Fold the dough tightly from left and right edges toward the center, avoiding air pockets.
13. Step 13: Rotate the dough 90 degrees and roll it tightly from one end.
14. Step 14: Lightly spray a loaf bread tin and place the rolled dough inside, seam side facing the center.
15. Step 15: Cover with a wet cloth and let rise a second time until dough reaches the bread tin’s size, about 30 minutes.
16. Step 16: Preheat the oven to 365 °F (185 °C).
17. Step 17: When the dough has risen to the tin’s level, it is ready to bake.
18. Step 18: Bake for 25 to 30 minutes in the preheated oven.
19. Step 19: Remove the bread from the tin and cool on a rack.
20. Step 20: Optionally, whisk an egg and brush it over the bread for a shiny finish.

Tips & Variations

• For a sweeter bread, increase sugar slightly or brush a honey glaze after baking.
• Use bread flour for better gluten development and a soft texture.
• Ensure the water for yudane is boiling hot to properly gelatinize the starch.
• Let the dough rise in a warm, draft-free environment to help it double in size.
• Try adding a tablespoon of powdered milk for extra richness.

Storage

Store the bread wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3 days. To keep longer, freeze slices for up to one month. Reheat by toasting or warming briefly in the oven for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is yudane and why is it important?

Yudane is a mixture of hot water and flour that is cooked and cooled to gelatinize the starch. This helps retain moisture in the bread, resulting in a soft, fluffy texture unique to Shokupan.

Can I make Shokupan without a stand mixer?

Yes, but it will require more effort. Knead the dough by hand on a floured surface for about 20–30 minutes until smooth and elastic. A stand mixer speeds up the process but is not essential.

Fluffy Homemade Shokupan Bread Recipe

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4.8 from 115 reviews

Shokupan is a soft and fluffy Japanese milk bread known for its slightly sweet flavor and pillowy texture. This recipe uses the Yudane method, which involves mixing flour with boiling water the night before to give the bread its characteristic moistness and softness. Perfect for sandwiches or enjoying plain, this classic bread requires a few steps including an overnight rest, kneading, proofing, and a gentle bake to achieve its iconic texture and flavor.

• Author: Elena
• Prep Time: 15 minutes (plus overnight for yudane)
• Cook Time: 25-30 minutes
• Total Time: Overnight + 2 hours
• Yield: 2 loaves (8 slices per loaf) 1x
• Category: Bread
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Yudane

• 50 g bread flour
• 40 ml boiling water (above 194°F / 90°C)

Main Dough

• 150 ml milk (room temperature)
• 15 g sugar
• 3 g dry instant yeast
• 10 g unsalted butter (room temperature)
• 200 g bread flour
• 5 g salt

Instructions

1. Make Yudane: Place 50 g bread flour in a bowl and pour 40 ml boiling water over it. Mix well until a sticky dough forms. Cover with cling wrap and refrigerate overnight to allow the flour to gelatinize.
2. Prepare Main Dough: Pour 150 ml room temperature milk into the bowl of a stand mixer.
3. Add Ingredients: Add 15 g sugar, 10 g unsalted butter, and 3 g dry instant yeast to the milk. Tear the prepared yudane into small pieces and add it to the mix.
4. Add Dry Ingredients: Add 200 g bread flour and 5 g salt to the bowl.
5. Mix and Knead Dough: Attach the dough hook to the stand mixer and mix all ingredients on low speed (speed 1) until combined.
6. Knead Thoroughly: Increase the mixer speed to 5 or 6 and knead the dough for 20 minutes until elastic and smooth.
7. First Proof: Shape the dough into a smooth round ball and place it into a greased bowl. Cover with cling wrap and let it rise at approximately 86°F (30°C) for 45 minutes to 1 hour, or until doubled in size.
8. Check Dough Readiness: Dust your finger with flour and poke the dough gently. If the indentation remains and does not bounce back, the dough is ready.
9. Divide and Shape Dough: Punch down the dough to release air, divide it into two equal portions, and roll each piece into a round ball.
10. Bench Rest: Cover the dough balls with a damp cloth and let them rest for 20 minutes to relax the gluten.
11. Roll Dough Out: Roll each dough ball out into a 5.9 x 7.8 inch (15 x 20 cm) rectangle using a rolling pin.
12. Fold Dough: Fold the left and right sides tightly toward the center, ensuring no air is trapped.
13. Roll Into Loaf Shape: Rotate the folded dough 90 degrees and roll it up firmly from one end to form a loaf shape.
14. Prepare Loaf Tins: Lightly spray or grease two loaf pans. Place each rolled dough seam side down into the pans, positioned towards the center.
15. Second Proof: Cover the pans with a wet cloth and let the dough rise for about 30 minutes at warm room temperature until it reaches the top edge of the tins.
16. Preheat Oven: Preheat your oven to 365°F (185°C).
17. Ready to Bake: When the dough has risen to the top of the tin, it is ready for baking.
18. Bake: Bake the loaves in the preheated oven for 25 to 30 minutes until golden and cooked through.
19. Cool Bread: Remove the bread from the loaf pans and transfer to a wire rack to cool completely.
20. Optional Egg Wash: Whisk an egg and lightly brush the surface of the bread before baking for a shiny, golden crust (optional).

Notes

• The Yudane method, where hot water is mixed with flour and rested overnight, ensures a moist and fluffy crumb.
• Make sure the milk is at room temperature before mixing to avoid killing the yeast.
• Use instant dry yeast for convenience; adjust proofing times slightly if using active dry yeast.
• Keep the dough at a warm environment (around 86°F / 30°C) during proofing for optimal yeast activity.
• Do not skip the bench rest as it relaxes the dough for easier shaping.
• The egg wash is optional but adds a beautiful sheen to the crust.
• Cool bread completely on a rack before slicing to maintain crumb texture.

Keywords: Shokupan, Japanese milk bread, soft bread, Yudane method, fluffy bread, sandwich bread