Print

Fluffy Homemade Shokupan Bread Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/fluffy-homemade-shokupan-bread-recipe/