How to make Shokupan Japanese Bread
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The Perfect Milk Loaf from Japan
Shokupan is a Japanese form of milk bread. This is where milk is added instead of water to the dough and is then enriched with egg and butter. Shokupan is indicative of many types of Japanese baking, as it creates extremely fluffy white dough. This bread is very versatile and can makes the most amazing sandwiches - you may have seen instagram reels of 7Eleven egg sambos - this is the bread they are made from!
The taste is slightly sweet and similar to a brioche, but I think more versatile than a western brioche - which is why it makes such good sandwiches. This bread is also incredible with just a boiled egg.
The difference in making this type of bread from a standard western milk loaf is the starter process. There are two options, Tangzhong and Yudane. We use Tangzhong in this method, which is where the flour, milk and water are cooked together to make a roux which is then added at the kneading stage. For the Yudane method, see the end of this blog.
Ingredients needed for Shokupan
For the Tangzhong:
25g x bread flour
55g x water
55g x whole milk (not semi-skimmed!)
For the dough:
70ml x whole milk
340g x bread flour (we use Allisons because it’s very reliable)
10g x yeast
10g x salt
25g x sugar
55g x butter (melted so that it’s softened)
1 x egg
Oil to grease the loaf tin and to stop the dough sticking while proving
The best way to mix the dough for Japanese Shokupan
Shokupan dough is slightly sticky and a little messy to get to grips with. Some bakers love that aspect of baking, but for those that prefer convenience, speed and accuracy - the Kenwood Chef is the best mixer on the market. We’ve used a Kenwood Chef for ten years, for all our bread, pasta, meringues, even smoothies!
If you want really well kneaded dough, and your bread to be consistently great - then the Kenwood Chef with a dough hook has to be your first stop.
Directions on how to make Shokupan Milk Bread
To make the Tangzhong:
Mix the bread flour, water and milk in a small sauce pan.
Whisk together until combined, then heat gently and continue stirring.
As the dough comes together, keep stirring and don’t let it stick. Eventually it will stiffen until it is thick. Take it off the heat and let if cool.
For the Shokupan Loaf
In a mixing bowl weigh in the flour and knock it so it’s level.
Warm the milk so it is above room temperature, but not hot or boiling - it will help the proving stages.
Place the yeast on one side of the bowl and the salt on the other - don’t let them touch at this stage
Add the sugar, butter and then the egg and the milk. Combine together so that all the ingredients mix.
Add the Tangzhong and then continue to combine.
Either pour the dough onto a well floured surface and knead until not longer sticky OR pop the mixing bowl into your Kenwood Chef and let the dough hook do all the work.
Keep kneading until the dough ball is smooth. The oil the mixing bowl and cover with a tea towel, place somewhere warm for two hours until the dough has doubled in size.
Once proved, knock back the dough by kneading or punching the dough. Once the air is removed, flour the dough and shape into an oblong roughly even all the way along the length. You want the dough to be equal weight across its area.
Cut the dough into three equal parts. It now needs to be rolled and shaped - see the video above for the exact method.
Take the first cut piece of dough then:
Roll the dough flat with a rolling pin, into a rectangle if possible.
Once you have an even rectangle of dough in front of you. Take the top left corner and fold it to the middle. Do the same thing with the bottom right hand corner.
Once both corners are folded in, roll the dough up from the bottom until it is a cylinder of sorts. Then place in an oiled loaf tin.
Do the same thing with the other two pieces of dough and place into the loaf tin.
Cover the tin with a tea towel and then pop somewhere warm again for the second prove. About an hour or so.
Preheat the oven to 180C fan.
When the oven is up to temperature and the second prove is completed, take the loaf tin and brush the top of the dough with milk.
Pop in the oven and bake for around 35-40 minutes. The bread will brown on the crust, and the inside will remain super fluffy!
When it looks done, remove the loaf, take it out of the tin and knock on the bottom of the bread. It should sound hollow if cooked.
Leave to cool and then enjoy!
Yudane starter method
The Yudane method is similar to the Tangzhong one - with the starter being added at the pre-mix stage. The difference comes in creating the starter. For the Yudane method, take 20% of the overall flour needed for the recipe and pour boiling water over it. Then place in the fridge overnight, the flour and water mix together and form a dough that is then ripped into strips and incorporated into the main dough mix. Both create great bread, the Yudane just takes a little more preparation.
What is Shokupan Japanese Bread?
Shokupan, literally translating to "eating bread" in Japanese, is a soft, light loaf characterised by its milky flavour and cloud-like texture. This signature bread has become a staple in Japanese cuisine, enjoyed for its versatility and subtle sweetness.
Shokupan's origins can be traced back to the late 19th century, influenced by Western-style loaves but adapted to local preferences. Today, it is widely available in supermarkets and bakeries across Japan, with Hokkaido milk loaves holding a particular reputation for their high-quality ingredients.
Beyond its breakfast popularity, shokupan features prominently in sandwiches, French toast variations, and even savoury applications like katsu sando, a breaded pork cutlet nestled between fluffy slices. Its versatility and ability to complement diverse flavours have cemented its status as a beloved element of Japanese culinary culture.
