Fluffy Japanese Shokupan (Milk Bread) Recipe

Shokupan, the beloved Japanese milk bread, is known for its incredibly soft, fluffy texture and subtly sweet flavor. Whether enjoyed as toast, sandwich bread, or simply on its own, this pillowy loaf is a staple in Japanese bakeries. With a simple combination of bread flour, milk, butter, and a special starter, this recipe guarantees a perfect homemade loaf with a light, airy crumb.

What Is Shokupan?

Shokupan, which translates to "eating bread" in Japanese, is a type of milk bread that originated in Japan. It’s characterized by its cloud-like softness and is commonly baked in a pullman loaf pan to achieve its signature square shape. The secret to its fluffy texture lies in the tangzhong method—a flour and water roux that helps retain moisture and extend freshness.

Why Everyone Will Love This Recipe

• Incredibly Soft & Fluffy – This bread has a melt-in-your-mouth texture thanks to its tangzhong starter.
• Great for Beginners – With straightforward steps and common ingredients, anyone can make this bread at home.
• Versatile – Use it for sandwiches, toast, or just enjoy it warm with butter.
• Long-Lasting Freshness – The milk and butter keep the bread soft for days.

Cooking Tips

• Use Bread Flour – It has a higher protein content, giving the bread its signature chewiness.
• Make the Starter Ahead of Time – Allowing the tangzhong to rest overnight enhances the bread’s softness.
• Don’t Rush the Kneading – Kneading thoroughly develops the gluten, crucial for a light and airy texture.
• Proof in a Warm Place – This ensures a good rise, creating the perfect fluffy loaf.
• Brush with Cream Before Baking – This gives the crust a beautiful golden color and a slight sheen.

Frequently Asked Questions

What Makes Shokupan Different From Regular White Bread?

Shokupan is softer and fluffier than standard white bread due to the addition of milk, butter, and the tangzhong starter, which helps retain moisture.

Can I Make This Without a Stand Mixer?

Yes! While a stand mixer makes kneading easier, you can knead the dough by hand for about 15-20 minutes until it becomes smooth and elastic.

Can I Use All-Purpose Flour Instead of Bread Flour?

Bread flour is recommended for the best structure, but you can use all-purpose flour if necessary. The texture may be slightly less chewy.

Why is My Bread Dense?

Dense bread usually results from under-kneading, insufficient proofing, or using cold ingredients. Ensure proper kneading and proofing times.

Can I Add Fillings to Shokupan?

Absolutely! Try adding chocolate chips, red bean paste, or even cheese for a fun variation.

How to Freeze Shokupan

To freeze, wrap the completely cooled loaf tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 2 months. When ready to eat, thaw at room temperature or reheat slices in a toaster.

How to Store Shokupan

Store the bread in an airtight container or a bread bag at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week. To reheat, lightly toast or microwave for 10-15 seconds.

How To Make Shokupan

Step 1

Step 1

In a saucepan, whisk together the bread flour and water. Heat over low heat, stirring constantly, until the mixture thickens into a smooth paste.

In a saucepan, whisk together the bread flour and water. Heat over low heat, stirring constantly, until the mixture thickens into a smooth paste.

Transfer to a bowl, cover with plastic wrap, and refrigerate for at least 6 hours (overnight is best).

In a bowl, mix the warm milk, sugar, and yeast. Let sit for 5 minutes until foamy. Add the egg, bread flour, tangzhong starter, and salt. Mix until combined. Knead in the softened butter until fully incorporated and the dough becomes smooth. Cover and let rise in a warm place for about 2 hours until doubled in size.

Step 2

Step 2

Transfer to a bowl, cover with plastic wrap, and refrigerate for at least 6 hours (overnight is best).

Divide the dough into three equal portions and roll each into a ball. Let rest for 30 minutes. Roll out each ball into a rectangle, fold the sides to the center, then roll up from the bottom.

Place the shaped dough pieces into a greased baking mold. Let rise for another 30 minutes. Brush the top with fresh cream. Bake in a preheated oven at 320°F (160°C) for 50 minutes. Let the bread cool completely before removing it from the pan.

Step 3

Step 3

In a bowl, mix the warm milk, sugar, and yeast. Let sit for 5 minutes until foamy. Add the egg, bread flour, tangzhong starter, and salt. Mix until combined. Knead in the softened butter until fully incorporated and the dough becomes smooth. Cover and let rise in a warm place for about 2 hours until doubled in size.