Soft and Fluffy Homemade Shokupan Bread Recipe

Introduction

Shokupan, also known as Japanese milk bread, is incredibly soft and fluffy with a slightly sweet flavor. This homemade recipe uses a special yudane method to create a pillowy texture that’s perfect for sandwiches or toast.

Ingredients

• 50 g bread flour
• 40 ml boiling water (above 194°F / 90°C)
• 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. Step 1: Make the yudane the night before by placing 50 g bread flour in a bowl, adding 40 ml boiling water, and mixing well. Cover with cling wrap and refrigerate overnight.
2. Step 2: Pour 150 ml room temperature milk into a stand mixer bowl.
3. Step 3: Add 15 g sugar, 10 g unsalted butter, and 3 g dry instant yeast to the bowl. Tear the yudane into small pieces and add it in.
4. Step 4: Add 200 g bread flour and 5 g salt to the mixture.
5. Step 5: Attach the kneading hook to the stand mixer. Mix all ingredients on low speed (setting 1) until combined.
6. Step 6: Increase the mixer speed to 5 or 6 and knead the dough for 20 minutes.
7. Step 7: Shape the dough into a ball and place it in a greased bowl. Cover with cling wrap and let it rise at about 86°F (30°C) for 45 minutes to 1 hour, or until doubled in size.
8. Step 8: Test the dough by dusting your finger with flour and poking it. If the hole remains without bouncing back, it’s ready.
9. Step 9: Punch down the dough, divide it into two equal parts, and roll each piece.
10. Step 10: Cover the rolled doughs with a wet cloth and let them rest for 20 minutes (bench time).
11. Step 11: Roll each dough into a rectangle about 5.9 x 7.8 inches (15 x 20 cm) using a rolling pin.
12. Step 12: Fold the dough tightly from left and right toward the center, avoiding trapping air.
13. Step 13: Rotate the dough 90 degrees and roll it up from one end.
14. Step 14: Lightly spray a loaf pan and place the rolled dough seam-side down at one end of the pan.
15. Step 15: Cover with a wet cloth and let the dough rise again for about 30 minutes, until it reaches the top of the pan.
16. Step 16: Preheat the oven to 365°F (185°C).
17. Step 17: When the dough has risen to the pan’s edge, it’s ready to bake.
18. Step 18: Bake for 25–30 minutes until the bread is golden brown.
19. Step 19: Remove from the pan and cool on a wire rack.
20. Step 20: Optional: Whisk an egg and brush it gently over the warm bread for a shiny crust.

Tips & Variations

• Use bread flour for better gluten development and a softer texture.
• Make the yudane ahead of time to improve dough moisture and softness.
• For an egg wash, brush the surface right after baking if you want a subtle shine with less risk of dulling during baking.
• Try adding a tablespoon of powdered milk to the dry ingredients for an even richer flavor.

Storage

Store Shokupan in a bread box or airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the loaf. To reheat, toast slices directly from frozen or warm in a 350°F (175°C) oven for 5–10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is the yudane method?

The yudane method involves mixing boiling water with flour to gelatinize the starches, which adds moisture and softness to the bread. It’s prepared a day ahead and refrigerated overnight.

Can I make this recipe without a stand mixer?

Yes, you can knead the dough by hand. It may take about 20–30 minutes of vigorous kneading until the dough is smooth and elastic.

Soft and Fluffy Homemade Shokupan Bread Recipe

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★★★★★

4.5 from 62 reviews

• Author: Mariam
• Total Time: Overnight plus 2 hours (including proofing and baking)
• Yield: 2 medium-size loaves (approximately 8 x 4 x 4 inches each) 1x

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Description

Shokupan is a classic Japanese milk bread known for its soft, fluffy texture and slightly sweet flavor. This recipe uses the yudane method, where boiling water is added to a portion of the flour to create a gelatinized mixture that enhances moisture and tenderness. The dough is kneaded using a stand mixer, allowed to rise twice, and then baked to golden perfection. Ideal for sandwiches or enjoying plain, Shokupan offers a light, pillowy crumb and delicate crust.

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Ingredients

Scale 1x2x3x

Yudane Mixture

• 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

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Instructions

1. Prepare Yudane: The night before baking, place 50 g of bread flour in a bowl. Carefully add 40 ml of boiling water (above 194°F/90°C) and mix well until combined. Cover with cling wrap and refrigerate overnight to let the mixture hydrate fully.
2. Combine Wet Ingredients: Pour 150 ml of room temperature milk into the stand mixer bowl. Add 15 g sugar, 10 g unsalted butter, and 3 g dry instant yeast.
3. Add Yudane: Tear the refrigerated yudane mixture into small pieces and add them to the wet ingredients in the mixer bowl.
4. Add Dry Ingredients: Add 200 g bread flour and 5 g salt to the bowl.
5. Knead the Dough: Attach the kneading hook to the stand mixer. Mix ingredients together on low speed (speed 1) until combined. Then increase the speed to 5 or 6 and knead the dough for 20 minutes until smooth and elastic.
6. 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 spot (around 86°F/30°C) for 45 minutes to 1 hour, until it doubles in size.
7. Check Proofing: Dust your finger with flour and gently poke the dough. If the indentation remains and does not bounce back, the dough is ready.
8. Divide and Pre-shape: Punch down the dough to release air. Using a scraper, divide it into two equal portions and roll each into a ball.
9. Bench Rest: Cover the rolled doughs with a wet cloth and let them rest for 20 minutes to relax.
10. Roll and Fold: On a lightly floured surface, roll each dough piece into a 5.9 x 7.8 inch (15 x 20 cm) rectangle. Fold the dough tightly from left and right edges toward the center, avoiding air pockets.
11. Shape Loaves: Rotate the dough 90 degrees and roll it up from one end into a tight log.
12. Prepare Baking Tins: Lightly spray a loaf bread tin with oil. Place the rolled dough inside the tin, with the seam side down facing the center.
13. Second Proof: Cover the tins with a wet cloth and let the dough rise again at room temperature until it reaches the top of the tin, about 30 minutes.
14. Preheat Oven: Preheat your oven to 365°F (185°C) during the final proofing stage.
15. Bake: Bake the loaves in the preheated oven for 25 to 30 minutes until golden brown on top and fully cooked inside.
16. Cool: Remove the bread from the tins and place on a wire rack to cool completely.
17. Optional Glaze: For a shiny crust, whisk an egg and lightly brush it over the bread immediately after baking.

Notes

• Yudane preparation significantly improves the bread’s softness and moisture retention.
• Maintaining dough temperature around 86°F (30°C) during proofing ensures optimal yeast activity.
• If an oven thermometer is available, use it for accurate baking temperature.
• Letting the bread cool fully on a rack prevents sogginess.
• For a vegan version, substitute butter with a plant-based alternative and use a milk substitute like soy or almond milk.

• Prep Time: 15 minutes (plus overnight for yudane)
• Cook Time: 25-30 minutes
• Category: Bread
• Method: Baking
• Cuisine: Japanese

Keywords: Shokupan, Japanese milk bread, soft bread, yudane bread, fluffy bread, homemade bread