This Japanese Milk Bread Shokupan Recipe is the only guide you need to make perfect Shokupan bread. It is complete with detailed instructions and images.
You may also like my other delicious bread recipes: Soft and FLuffy Japanese Milk BRead with Tangzhing method, Homemade Cinnamon Rolls, Instant Pot Ube Rolls, Easy Ensaymada, Japanese Milk Bread, and Easy Dinner Rolls.
What is Shokupan?
Shokupan translates to “shoku” (food) and “pan” (bread). It’s beloved for its airy structure and rich, milky taste. This bread is often used in classic Japanese dishes like fluffy sandwiches, French toast, or slathered with butter. Making this bread takes effort, but once you nail the process, you will make it several times, and it will become part of your rotation. You will not be buying bread anymore.
Japanese Milk Bread Shokupan Recipe
I have been making this bread for a while now, and I use it to make my Japanese Fruit Sando, peanut butter and jam toast, and sandwiches, so I made it a mission to share this recipe with you. Shokupan can get expensive, so making it at home from scratch is a good idea.
Japanese milk bread is not just a recipe; it’s an experience that brings a little slice of Japan into your home. The soft, fluffy texture and subtle sweetness make it a favorite for all ages. So gather your ingredients and give this shokupan recipe a try! You might find it becomes a new staple in your kitchen. Happy baking!
Shokupan Pan Size
The original pan for this recipe can be hard to come in the USA, so I ordered it straight from Japan. This Shokupan pan is more extensive and taller than the standard USA slice bread size. The measurement is 7.1 x4.7 x 4.7. But it looks like they carry it now in Amazon: Look for Shokupan under Tiger Crown.
What are the Ingredients for Shokupan
- Water
- Quick Rise Yeast
- Bread Flour
- Sugar
- Salt
- Unsalted Butter
How Do You Make Japanese Milk Bread ( Shokupan)
Step 1: Make the dough
Warm the water in the microwave oven for thirty to forty-five seconds. Ensure the water is warm and not boiling, as it will kill the yeast. Put the bread flour, sugar, salt, and instant yeast in a large mixing bowl. Use a wire whisk or turn your hook on to slow. When the ingredients are incorporated, slowly add the warm water and mix medium-high until the dough comes together, as shown below.
Add the softened butter and knead the dough for about 10 minutes until smooth and elastic. If you prefer, you can use a stand mixer with a dough hook for this step. Then, do the window test. Pull a small amount of the dough and see if it will now break when pulled like this. Remove the dough from the bowl and form it into a ball. Spray the mixing bowl with nonstick spray and put the dough back in it. Spray your plastic wrap with nonstick spray and cover.
Step 3: First Rise
- Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap.
- Allow the dough to rise warmly for about forty-five minutes to an hour.
- Poke the dough in the middle. If it doesn’t spring back, it is ready to move on to the next step.
Step 4: Shape the Dough
- Once the dough has risen, punch it to release the air and shape it again into a ball. Divide the dough into two equal portions. Cover with plastic wrap and let it rest for ten minutes.
- Flatten to one centimeter thick and fold each side.
- Roll each rectangle tightly into a log and pinch the seams to seal. Place the two logs in a greased Shokupan Pan.
Step 5: Second Rise
- Cover the loaf pan with plastic wrap and let the dough rise again in a warm place until it has risen just above the rim of the pan. Because I live in a cold area, the dough rose for two hours. It might be longer or shorter in your case. I let it rise near my window.
Step 6: Bake
- Set the oven rack in the middle and preheat the oven to 400 °F. Bake the bread for about thirty-five minutes until the top is golden brown.
- Remove from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
- Brush the top with melted butter.
Step 7: Enjoy!
Once it’s completely cooled, slice the shokunin. Enjoy fresh, toasted, or as a base for your favorite sandwiches.
Tips for Success
- Use Bread Flour: It contains more protein than all-purpose flour, which helps create that chewy texture.
- Kneading is Key: Knead the dough well to develop gluten, which is essential for that soft structure.
- Warm Environment: If your kitchen is fantastic, place the dough in an oven with the light on or in a warm spot to help it rise.
Is Shokupan the Same as Milk Bread?
Yes, shokupan is often referred to as Japanese milk bread. While “milk bread” can refer to a variety of bread made with milk for added richness, shokupan specifically refers to the Japanese version known for its soft, fluffy texture and slightly sweet flavor.
Why is Shokupan Very Expensive?
- Quality Ingredients: It’s often made with high-quality bread flour, whole milk, and sometimes even cream, which can increase the cost.
- Labor-Intensive Process: The preparation involves multiple steps and careful kneading, which can be time-consuming.
- Artisanal Production: Many bakeries take pride in crafting shokupan by hand, focusing on quality and flavor rather than mass production.
- Popularity: As demand for this unique bread has grown globally, prices have risen to match its popularity and specialty.
What Bread is Closest to Japanese Milk Bread?
Hokkaido milk bread is the closest to shokupan, which also uses a similar method and yields a soft, fluffy loaf. Other types of smooth, enriched breads, like brioche or certain European milk breads, may have a similar texture, but they lack the specific qualities and methods that define shokunin.
How Can I Store Japanese Milk Bread to Keep It Fresh?
To keep your Japanese milk bread fresh:
- Room Temperature: Store the bread in a cool, dry place, ideally in a bread box or an airtight container. It can last for about 2-3 days at room temperature.
- Plastic Wrap: Wrap the loaf tightly in plastic wrap to prevent it from drying out.
- Avoid Refrigeration: Avoid storing bread in the refrigerator, as it can cause it to become stale more quickly.
Are There Any Variations or Additional Ingredients I Can Use to Customize the Japanese Milk Bread?
Absolutely! Here are some popular variations and additional ingredients you can consider:
- Add-Ins: For added flavor and texture, you can incorporate ingredients like chocolate chips, dried fruits (raisins or cranberries), or nuts.
- Flavored Milk: For a unique twist, substitute regular milk with flavored options like almond milk, coconut milk, or matcha-infused milk.
- Sweeteners: To enhance the flavor, experiment with different sweeteners, such as honey, maple syrup, or even vanilla extract.
- Herbs and Spices: Adding cinnamon, nutmeg, or even herbs like rosemary can give a savory profile to your bread.
- Toppings: Before baking, sprinkle sesame seeds, poppy seeds, or any bagel seasoning on top for added crunch and flavor.
Can I Freeze Japanese Milk Bread for Later Use?
Yes, you can freeze Japanese milk bread! Here’s how:
- Cool Completely: Ensure the bread is completely cooled before freezing to prevent moisture buildup.
- Wrap Properly: Wrap the bread tightly in plastic wrap, and then place it in a freezer-safe bag or container to protect it from freezer burn.
- Label and Date: Label the bag or container with the date to keep track of freshness.
- Thawing: When ready to use it, remove the bread from the freezer and let it thaw at room temperature. You can also toast slices directly from the freezer for a warm treat.
Freezing is a great way to extend the shelf life of your shokupan while maintaining its delicious texture and flavor!
Japanese Milk Bread Shokupan Recipe
Ingredients
Dough Ingredients
- 5 cups Bread Flour
- 2 1/2 tsp Salt
- 3 tbsp Sugar
- 1 packet Instant Rise Yeast
- 2 cups Water
- 3 tbsp Softened Unsalted Butter
Instructions
- Turn the oven on to its lowest setting- mine goes as low as 170 F. Let it preheat, then turn it off. This will be the place where you let your dough rise. If it is too hot, leave the door open.
- Warm the water in the microwave oven for one minute. Ensure the water is warm and not boiling, as it will kill the yeast.
- Put the bread flour, sugar, salt, and instant yeast in a large mixing bowl. Use a wire whisk or turn your hook on to slow. When the ingredients are incorporated, slowly add the warm water and mix on medium-high until for three minutes. Set the electric mixer setting to fourth setting. Please refer to the photo above.
- Add the softened butter and knead the dough for 14 minutes until smooth and elastic. Set your stand mixer to high speed. This is the sixth setting.
- Then, do the window test. Pull a small amount of the dough and see if it will now break when pulled as shown above. If it breaks, add two more minutes of kneading.
- Remove the dough from the bowl and form it into a ball. Spray the mixing bowl with nonstick spray and put the dough back in it. Spray your plastic wrap with nonstick spray and cover. Let the dough rise in a warm place. In this case, I put it in the warm oven.
First Rise
- Shape the dough into a ball and place it in a lightly greased bowl. Cover with a the plastic wrap. Allow the dough to rise warmly for about 45 minutes to an hour.
Shape the Dough
- Once the dough has risen, punch it to release the air and shape it again into a ball and let it rise in a warm place for thirty more minutes. Test the dough it it is risen enough, by dusting your finger with bread flour. Poke the dough in the middles. If the dough springs back, it need to rise more.
- Weight the dough and divide the dough into four equal portions. Cover with plastic wrap and let it rest for ten minutes.
- Dustt rolling pin with flour and flatten each dough to one centimeter thick and fold each side. Roll the dough and seal.
- Place the two logs in a greased Shokupan Pan. Ensure that the direction of the shaped dough is similar to the photo above. Please put it in the pan in the same direction with the sealed side down.
Second Rise
- Cover the loaf pan with plastic wrap and let the dough rise again in a warm place until it has risen just above the rim of the pan. Because I live in a cold area, the dough rose for three hours. It might be longer or shorter in your case. I let it rise near my window.
- You can cover the dough with the lid, or you can leave it open.
Bake
- Put the oven rack to the middled. Preheat the oven to 400 °F. Please refer to the above for instructions on how to set your pan in the oven. Bake the bread for thirty-five minutes until the top is golden brown.
- Remove from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely. Brush the top of the uncovered loaf with melted butter. Let it cool completely. You can let it cool overnight or for five hours before serving.
Video
Nutrition
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