Japanese Milk Bread, or Shokupan, is possibly the best version of soft white bread! Known for its milky-sweet taste and pillowy softness, it’s enjoyed daily in Japan as breakfast toast and sandwich bread. If you’ve been searching for the perfect milk bread recipe, you’re in luck today. Here, I’ll show you two different styles: One with a rounded top and one with a flat top.
RECIPE ▶
HOW TO GET A JAPANESE LOAF PAN ▶
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INGREDIENTS
For 1 Rectangular Shokupan Loaf (1.5 kin (斤) size)
▢250 g warm water (104ºF or 40ºC)
▢20 g sugar
▢7 g instant yeast (I use Fleischmann’s® bread machine yeast; 1 package of yeast (all types) weighs 7 g; make sure to use all the granules; to substitute active dry for instant yeast, use 25% more active dry; proof active yeast by dissolving it in the warm water from the recipe first until many small bubbles appear)
▢7 g kosher salt (Diamond Crystal; use half for table salt)
▢10 g honey
▢350 g bread flour (King Arthur)
▢20 g skim milk powder or nonfat dry milk powder (Bob’s Red Mill)
▢25 g unsalted butter (room temperature)
For Greasing
▢½ tsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for greasing the bowl)
▢10 g unsalted butter (room temperature; for greasing the pan; you can use cooking oil spray, but I like the taste of butter around the crust)
INSTRUCTIONS with step-by-step pics ▶
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★ CHAPTERS ★
0:00 – Intro
0:17 – Precisely measure ingredients for loaf
1:08 – Prepare the batter
2:15 – Knead with Kitchenaid Mixer
2:44 – Add unsalted butter
3:40 – Do windowpane test and knead dough
4:45 – Let the dough rise
5:00 – Prepare the loaf pan
5:15 – Do the dough finger test
5:27 – Knead and split the dough into pieces
6:00 – Shape and flatten the dough
7:42 – Roll up the dough and place into loaf pan
8:22 – Proof until the dough rises
8:40 – Option 1: Flat Top
9:11 – Option 2: Round Top
9:44 – Fluffiest bread ever
#japanesefood #milkbread #milkbreadrecipe
★ COOKING EQUIPMENT ★
Kitchen products I use in my videos ▶
★ MUSIC ★
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♫ I Fall (Instrumental Version) – Victor Lundberg.mp3
♫ Let It All out on Me (Instrumental Version) – Houses On The Hill.mp3
♫ Song for Maeve – American Legion.mp3
★ VIDEO EQUIPMENT ★
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Let’s cook EASY + AUTHENTIC Japanese recipes at home!
Konnichiwa! I’m Nami, the creator of the Just One Cookbook website and cooking blog. I am glad that you are here with me. Here and on JustOneCookbook.com, you can find over 1,200 recipes, cooking tips, step-by-step instructions, ingredients, and shopping guides focused on Japanese cuisine.
I’m a native Japanese, born and raised in Yokohama, Japan, and now live in San Francisco, California, with my husband Mr. JOC, two high school kids, and a dog named Miso. I also wrote three Japanese cookbooks, where I share popular recipes like Oyakodon, Tamagoyaki, Chawanmushi, Sushi, Okonomiyaki, Mochi Ice Cream, Gyoza, Ramen, and more!
Japanese Milk Bread Recipe (Shokupan) 食パン
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44 Comments
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Looks AMAZING… but over 3 hours to make a loaf!!!!
So you don't do the Tang Zhong?
Thank you so much for such detail instructions. I love additional information regarding the use between different yeast and also naming out the brands that you use so it makes it easier to find reliable ingredients, and also the different baking instructions for the different pans. THANK YOU!
I used the Dreams of Dashi Shokupan recipe and it collapsed into almost star shape. I will definitely shock it when I use your recipe! Very excited to try it!!!
hey there. I have tried it three times now using different kinds of flour ( living in germany or flour is graded kinda differently ) with varying success. my batter is always thinner and stickier than what i see in your video – so i find myself adding more flour both for the texture as well as handling which results in a firmer texture and that the rolls don't merge that well in the oven. + with 210°C it gets much browner than your result. it's still tasty, don't get me wrong but i wonder what i'm doing differently. it can't just be the flour, can it?
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انا من زمان فينك عندي❤❤❤منتظراكي
Turned out perfect!
Thank you so much Nami for your recipe! I always wanted to make Japanese milk bread but was intimidated by the "tangzhong". Your recipe doesn't require "tangzhong" but the outcome is just perfect! Many thanks also for the Matcha cookies recipe which is also made simple and friendly by you.
It's so annoying to be 1 minute into this and only to find out it has no sounds… Sigh. Next
Where is the tangzhong? I make shokupan every week and I make a tangzhong and let it ferment on my counter overnight, then add it and an egg to my flour, sugar, salt and instant yeast. I then add some 98° milk. After kneading for 5 min, I add my butter. I don't understand the lack of tangzhong.
Wow, wow and more wow. I am so calm watching this even when the tear was made and I wanted to stop the video. But, I love to try and make this bread.
My life is simple: if i want to learn a Chinese recipe, I go to Woks of Life. If I want to learn Japanese food, I go to Just One Cookbook. They always make it the way my parents do 🙂
just lovely!
I was attracted by the presentation, the beautiful photography and images and I followed the instruction religiously. Unfortunately the result wasn't very gratifying. I won't blame the host, perhaps it's just to my taste. I baked in ovan for 25 minutes at 425F, as suggested minimum time. I found the inner a bit sticky. So it's better perhaps to go with 30 minutes. Oven varies. Mine os Samsung. Overall, I enjoyed watching the video but I'm a bit disappointed with the result. The bread taste very blind to me, and I will go back to Gao's magic kitchen where I have nearly never had been disappointed. I'm here to share my experience, no to criticize the method shared by host. She really mastered the art of cooking and the presentation ot it. I discovered this channel while looking for how to make matcha latte, and I was then intrigued to watch her other videos. Briefly, I had a great success with Matcha and 60℅ of success with the bread. I guess something went wrong somewhere. Brand of flour? Milk powder? Hard to say. Curious about others' experience.
Doesn’t salt kill the yeast when put together?
Do you ever use yudane in your bread recipes?
The Brokeback Mountain soundtrack adds a nice touch. 🤌
followed every direction and time with speed.. my dough was “over kneaded ??” im so confused idk what i did
Can you link to the bread pan you used? I see several options on Amazon but I don't know enough about materials and design to make an informed decision. I could check at my local 99 Ranch, but I doubt they'd have that pan.
WAITING FOR YOU SHOKUPANMAN❤
Shokupanman
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No yudane?
Arigato!!!! Your tutorial video is so easy to understand and direct to the point. I also appreciate your step-by-step direction webpage. Glad to have found your video. I am also from the Bay Area! Keep up the great work!❤🎉💐🙏💯❤
My favorite is how mean you can be to bread and it don't get mad it gets better
I remember the first time I tasted shokupan and bataah for the first time at a coffee shop in Takamatsu Shi by the eki there. The coffee was fabulous but the bread (toast) was even better. I died and went to heaven.
The world's greatest bread. Truly my favorite.
Not being a troll. But when making a sponge to rehydrate and activate the yeast, the salt should not be added as salt kills yeast. Add the salt to the flour instead. Lovely video otherwise.
Beautiful👏
Do you have recipes with bread maker? I would like to see those!
Is this bread the same as Hokkaido milk bread?
I finally made this loaf and came out great!
Thank you so much❤!
Love your video so much! Thanx so much for the recipe~ btw could I make this fluffy bread in a bread maker?
Do not put the salt in the yeast mixture friends. Yeast and salt are not friendly. Mix the salt and the bread flour together before combining with all other mixtures and other ingredients in this recipe.
I need to try this recipe!
Not the Yudane method then. Or did I miss something?
Hi…Nami, I just placed an order via Amazon, I'm super excited. Btw..one question, for 1 kin pan ( the square ) how much flour do i need? I usually use 280g to 300g flour for 450g loaf pan ( chefmade brand ) 🙏
Do you have any advice on kneeding this by hand?
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Wow! That bread looks so soft and fluffy!
This is my favorite sandwich bread! I don't bother buying bread from the grocery anymore.
I agree with you about the dough speed. Many times I'd switch it to 5-6 until I find a window. #2? I fell asleep.