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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Add Yudane: Tear the refrigerated yudane mixture into small pieces and add them to the wet ingredients in the mixer bowl.
- Add Dry Ingredients: Add 200 g bread flour and 5 g salt to the bowl.
- 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.
- 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.
- 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.
- 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.
- Bench Rest: Cover the rolled doughs with a wet cloth and let them rest for 20 minutes to relax.
- 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.
- Shape Loaves: Rotate the dough 90 degrees and roll it up from one end into a tight log.
- 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.
- 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.
- Preheat Oven: Preheat your oven to 365°F (185°C) during the final proofing stage.
- Bake: Bake the loaves in the preheated oven for 25 to 30 minutes until golden brown on top and fully cooked inside.
- Cool: Remove the bread from the tins and place on a wire rack to cool completely.
- 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
