Soft and Fluffy Homemade Shokupan Bread Recipe
Shokupan, a classic Japanese milk bread, is known for its soft, fluffy texture and slightly sweet flavor. This recipe uses a traditional yudane method, where flour is mixed with boiling water to create a gelatinized dough component that adds moisture and tenderness. The dough is kneaded, allowed to rise twice, and baked in a loaf tin to produce a beautifully tender, pillowy bread perfect for sandwiches or toast.
- Prep Time: 15 minutes (plus overnight rest for yudane)
- Cook Time: 25-30 minutes
- Total Time: Approximately 12 hours (including overnight yudane rest and rising times)
- Yield: One standard loaf (about 8 slices)
- Category: Bread
- Method: Baking
- Cuisine: Japanese
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
- Prepare Yudane: Place 50 g of bread flour in a bowl and pour in 40 ml of boiling water. Mix well until combined, then cover with cling wrap and refrigerate overnight to gelatinize the starch.
- Combine Ingredients: Pour 150 ml room temperature milk into the bowl of a stand mixer. Add 15 g sugar, 10 g unsalted butter, and 3 g dry instant yeast. Tear the refrigerated yudane into small pieces and add them to the bowl.
- Add Flour and Salt: Add 200 g bread flour and 5 g salt to the mixture in the stand mixer bowl.
- Knead Dough: Attach the dough hook to the mixer and mix all ingredients on low speed (1) until combined. Increase speed to 5 or 6 and knead for 20 minutes until the dough is smooth and elastic.
- First Proof: Shape the dough into a round ball and place it into a greased bowl. Cover with cling wrap and let it rise in a warm place (around 86°F/30°C) for 45 minutes to 1 hour or until doubled in size.
- Check Proof: Dust your finger with flour and gently poke the dough. If the indentation remains and the dough does not spring back, it is ready for the next step.
- Divide and Shape: Punch down the dough, divide into two equal parts with a scraper, and roll them loosely.
- Bench Rest: Cover the rolled dough with a wet cloth and let rest for 20 minutes to relax the gluten.
- Roll Out Dough: Roll each piece into a 5.9 x 7.8 inch (15 x 20 cm) rectangle using a rolling pin.
- Fold Dough: Fold each dough tightly from left and right sides toward the center, making sure to avoid trapping any air.
- Roll Dough: Rotate the dough 90 degrees and roll it from one end into a tight log shape.
- Prepare Loaf Tin: Lightly spray one loaf bread tin with cooking spray and place the rolled dough inside with the seam side facing the center of the tin.
- Second Proof: Cover with a wet cloth and allow the dough to rise until it reaches the top of the bread tin, about 30 minutes, in a warm environment.
- Preheat Oven: Preheat the oven to 365°F (185°C) while the dough is undergoing its second rise.
- Bake Bread: Once the dough has risen to the tin’s top, bake it in the preheated oven for 25 to 30 minutes until golden brown.
- Cool Bread: Remove the baked bread from the tin and let it cool on a wire rack completely before slicing.
- Optional Glaze: Whisk one egg and lightly brush it over the bread dough before baking for a shiny crust (optional).
Notes
- Preparing yudane the night before improves the bread’s texture and moisture retention.
- Use bread flour for better gluten development and structure.
- Maintain the milk at room temperature to prevent killing the yeast.
- The finger poke test helps to ensure the dough is properly proofed before baking.
- Brushing with egg wash before baking is optional but adds a glossy, golden finish.
- If you don’t have a stand mixer, knead by hand for about 30-40 minutes until smooth and elastic.
Keywords: Shokupan, Japanese milk bread, yudane bread, soft bread, fluffy bread, homemade bread, loaf bread, Japanese recipe
