• one-bake

Original Shokupan

A classic Japanese milk bread that's soft, fluffy, and perfect for sandwiches or toast. This recipe uses the tangzhong method for extra softness and shelf life.

Freshly baked Shokupan bread
Nutrition Facts
Serving Size 1 slice (54g)
Servings Per Container 14
Amount Per Serving
Calories 115
Total Fat 1.4g
Saturated Fat 0.5g
Cholesterol 15mg
Sodium 105mg
Total Carbohydrates 22.3g
Dietary Fiber 1g
Sugars 6.7g
Protein 4.2g
* Based on ingredients used in the table below.
Reference / Source: This recipe is originally from Just One Cookbook . This page is intended for my personal reference and includes modified steps and ingredients. For complete instructions and detailed guidance, please refer to the original recipe.

Recipe Summary

Prep Time: 20 mins
Rise Time: 2 hrs
Bake Time: 30–35 mins
Total Time: 3 hrs
Servings: 1 loaf (12–14 slices)
Difficulty: Intermediate

Ingredients

Ingredient Product Amount Calories Carbs Protein Fat
350g bread flour King Arthur Baking 350g 1260 252g 42g 3g
20g milk powder Bob's Red Mill 20g 80 11g 7g 0g
250ml water General 250ml 0 0g 0g 0g
7g yeast Fleischmann's Active Dry Yeast 7g 21 2.7g 2.7g 0.3g
10g honey Kirkland Signature 10g 30 8.2g 0.0g 0g
20g sugar General 20g 77 20g 0g 0g
20g butter Kerrygold Unsalted 20g 143 0.0g 0.2g 16.2g
7g salt General 7g 0 0g 0g 0g
Total 758g 1611 311.9g 58.9g 19.5g
Per Slice (14) 54g 115 22.3g 4.2g 1.4g

Instructions

1.
To 250ml water, dissolve 10g honey and 20g sugar. Add 7g yeast. Let it rest for a few minutes to ensure the yeast is bubbling and active.
2.
In a mixing bowl, add 350g bread flour, 20g milk powder, and 7g salt.
3.
Add the wet mixture to the dry ingredients and combine with a spatula before starting the mixer.
4.
Using a dough hook on a stand mixer (e.g., KitchenAid), knead as follows:
  • 2 minutes on speed 2
  • 4 minutes on speed 4
  • Add 20g butter
  • 2 minutes on speed 2
  • 4 minutes on speed 4
  • 3 minutes on speed 6
  • (Optional) 2 minutes on speed 2 to incorporate any mix-ins
5.
Turn the dough out onto a surface and perform 5 slap-and-folds. Form a tight ball and let it rest for about 1 hour, or until doubled in size.
6.
Divide the dough into 3 equal balls (~252g). Let them rest for about 10 minutes before shaping each and placing them into a greased loaf tin (grease both the sides and lid if using).
7.
When the dough has risen to about 70% of the loaf tin, preheat the oven to 425°F.
8.
Bake at 415°F (covered) or 385°F (uncovered) for 30 minutes, or until the bread reaches an internal temperature of 200°F.

Tips & Notes