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Japanese Milk Bread (Shokupan)

Sliced Japanese milk bread displaying characteristic fluffy texture
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Discover the secret to impossibly soft, cloud-like bread! This recipe for Japanese Milk Bread (Shokupan) uses a special starter paste called Yudane to create a loaf that’s incredibly fluffy, slightly sweet, and stays fresh for days. It’s a true game-changer for home bakers.

Ingredients

Scale

For the Yudane (Starter Paste):

  • 50g Bread Flour
  • 40ml Boiling Water

For the Main Dough:

  • 150ml Whole Milk, room temperature
  • 15g Sugar
  • 3g Instant Dry Yeast
  • 10g Unsalted Butter, softened
  • 200g Bread Flour
  • 5g Salt
  • The chilled Yudane you prepared

Instructions

  1. Make the Yudane (Night Before): In a small bowl, pour the boiling water over the 50g of bread flour. Mix vigorously with a spatula until a thick, sticky paste forms. Press plastic wrap directly onto the surface and refrigerate for at least 8 hours or overnight.
  2. Mix the Dough: The next day, add the room-temperature milk, sugar, yeast, and softened butter to your stand mixer bowl. Tear the chilled Yudane into small pieces and add it to the bowl. Top with the 200g of bread flour and the salt.
  3. Knead the Dough: Using a dough hook, mix on low speed until a shaggy dough forms. Then, increase to medium-high and knead for a full 20 minutes. The dough should become very smooth, shiny, and pull away cleanly from the sides of the bowl.
  4. First Rise: Form the dough into a smooth ball and place it in a large, lightly greased bowl. Cover and let it rise in a warm place for 45-60 minutes, or until it has doubled in size.
  5. Shape the Loaf: Gently punch down the dough and divide it into two equal halves. Roll each half into a ball, cover, and let rest for 20 minutes. Working one at a time, roll a ball into a 6×8 inch rectangle. Fold it like a letter (left third to the center, right third over top), then roll it up tightly into a log.
  6. Second Rise (Proof): Place the two dough logs side-by-side in a greased 9×5 inch loaf pan. Cover and let rise in a warm place for 30-45 minutes, until the dough just reaches the rim of the pan. While it rises, preheat your oven to 365°F (185°C).
  7. Bake: Bake for 25-30 minutes, until the top is a deep golden brown. The internal temperature should be around 190°F (88°C).
  8. Cool Down: Immediately remove the bread from the pan and place it on a wire rack to cool completely before slicing. This is crucial for the perfect texture!

Notes

  • Serving Suggestions: There’s nothing better than a fresh slice with good quality butter. It makes incredible toast and is the perfect bread for sandwiches like a Japanese egg salad (Tamago Sando) or fried pork cutlet (Katsu Sando).
  • Tips & Tricks: For the best results, use a kitchen scale! Precision is key for the Yudane method. To check if your dough is perfectly kneaded, use the “windowpane test”—a small piece should stretch thin enough to see light through it without tearing.
  • Storage & Reheating: This bread stays soft for 3-4 days! Store it in a sealed bag or bread box at room temperature (not the fridge). It also freezes beautifully. Slice the cooled loaf completely, place it in a freezer bag, and toast slices directly from frozen for up to a month.

Find it online: https://recipesh.com/japanese-milk-bread/