Fluffy Japanese Milk Bread Recipe – Easy and Delicious Shokupan
Japanese Milk Bread has always held a special place in my heart. The journey to perfecting this recipe began one chilly winter evening when I found myself reminiscing about my travels in Japan. I remembered the cozy little bakery near our hotel in Tokyo, where I would often stop for breakfast. The smell of freshly baked bread, with its buttery aroma and pillowy texture, was something I couldn’t get out of my mind.
Inspired by those memories, I decided to recreate that wonderful bread at home. Armed with determination and a bit of nostalgia, I set out to master the art of making Japanese Milk Bread, or shokupan as it is traditionally called. My first few attempts were far from perfect – the bread was either too dense or lacked the signature fluffiness. However, with each batch, I learned something new about the delicate balance of ingredients and the importance of precise techniques.
The Secret to Making Shokupan
One key breakthrough came when I discovered the magic of the “scalding” method. This technique, which involves heating part of the flour with milk to create a thick, pudding-like mixture, was the secret to achieving that soft, airy texture I was longing for. The process seemed a bit daunting at first, but the moment I saw the dough rise beautifully and felt the springy texture, I knew I was on the right track.
After numerous trials and tweaks, I finally created a loaf that transported me back to that tiny Tokyo bakery. The bread was everything I remembered – soft, slightly sweet, and perfect for both savory sandwiches and sweet toasts. Now, every time I bake this Shokupan, I’m reminded of those peaceful mornings in Japan, and I feel a sense of accomplishment in bringing a piece of that experience into my own kitchen.
Chef’s Notes – Japanese Milk Bread (Shokupan)
- This Shokupan is versatile and can be used for sandwiches, toast, or even as a base for French toast. Serve with our Pineapple Jam with Chia Seeds or our Roasted 4-Ingredient Homemade Soy Butter
- Ensure all ingredients, especially butter and milk, are at room temperature for best results. Cold ingredients can slow down yeast activity and affect the dough texture.
- If kneading by hand, be patient and persistent. Proper kneading develops gluten, which is essential for the bread’s structure and softness.
- Keep an eye on the bread during baking. If the top browns too quickly, tent it with aluminum foil to prevent burning while the interior finishes baking.
- Use a warm, draft-free environment for proofing. If your kitchen is cold, you can place the dough in an oven with the light on (oven off) or near a warm appliance.
Japanese Milk Bread
Dive into the world of Japanese baking with this incredibly soft and fluffy Japanese Milk Bread! Perfect for sandwiches or toast, this bread is a must-try for any home baker. Follow these simple steps to create a loaf that’s both delicious and visually stunning. Get ready to impress your family and friends with this delightful bread!
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Ingredients
- For the Scald:
6 tablespoons plus 1 teaspoon sweet rice flour about 2 1/2 ounces
3 tablespoons granulated sugar
3/4 cup plus 2 tablespoons whole milk boiled
3 tablespoons cold unsalted butter cubed
- For the Dough:
3 tablespoons cold whole milk
1 large egg yolk
2 cups plus 2 tablespoons bread flour about 9 3/4 ounces
2 teaspoons kosher salt
3/4 teaspoon instant yeast
1 tablespoon unsalted butter
- Alternative Ingredients:
Sweet Rice Flour: Substitute with all-purpose flour for a different texture.
Whole Milk: Use almond milk or soy milk for a dairy-free option.
Unsalted Butter: Replace with margarine or coconut oil for a dairy-free alternative.
Egg Yolk: Use a flaxseed egg 1 tablespoon flaxseed meal + 3 tablespoons water for a vegan option.
Directions
- Scalding Mixture – In a medium bowl, combine sweet rice flour and sugar. Pour in boiling milk and whisk vigorously until the mixture thickens to a pudding-like consistency and reaches between 155 to 170˚F (68 to 77˚C). Scatter cold butter cubes over the mixture, cover with plastic wrap, and let it sit until the butter melts and the mixture cools to at least 80˚F (27˚C), about 1 hour.
- Preparing Dough – Add cold milk and egg yolk to the cooled scald mixture. Whisk until well combined and the temperature is at or below 75˚F (24˚C). In a stand mixer bowl fitted with a dough hook attachment, mix flour, salt, and yeast on low speed for about 15 seconds. Add the scald mixture all at once and mix on low speed until the dough is uniform, about 2 minutes. Increase speed to medium and mix until the dough starts to come away from the sides of the bowl, about 8 minutes.
- First Proofing – Grease a large bowl with nonstick baking spray. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let it sit at warm room temperature (75-80˚F; 24-27˚C) until the dough puffs up and expands by about 1 1/2 times its original volume, approximately 60 to 90 minutes.
- Chilling Dough – Deflate the dough using lightly moistened hands until it returns to its original volume. Cover tightly and refrigerate until the dough is at least 55˚F (13˚C), for at least 2 hours and up to 24 hours.
- Shaping Loaf – Grease a 9- by 4- by 4-inch loaf pan with nonstick baking spray. Lightly flour the top of the dough and transfer it to a lightly floured work surface. Divide the dough into three equal pieces (about 225g each). Shape each piece into a round ball and cover loosely with plastic wrap for 30 minutes.
- Forming Loaf – Working with one dough ball at a time (seam-side up), lightly flour the exterior and roll each ball into a 5- by 8-inch oval using a rolling pin. Fold the long ends into the center to form a strip about 4 inches wide. Roll this strip into a rectangle measuring approximately 9- by 4-inches. Starting at the short end, roll the dough into a log about 4 inches wide. Pinch the seam closed and set aside. Repeat with remaining dough balls and place each shaped cylinder into the greased loaf pan side-by-side with seams down.
- Final Proofing – Loosely cover with plastic wrap and let sit at warm room temperature (75-80˚F; 24-27˚C) until the top of the loaf is about half an inch below the lip of the pan, approximately 1 to 2 hours.
- Baking – Preheat oven to 300ºF (150ºC) halfway through proofing time. Once ready to bake, transfer the loaf to the oven and bake until well-browned and an internal temperature of at least 195ºF (88ºC) is reached, about 50 to 60 minutes.
- Cooling – Transfer the pan to a cooling rack and brush the exposed surface of the loaf with butter. Let cool for 5 minutes before removing from pan and cooling on wire rack to room temperature for at least an hour.
Equipment
- Stand Mixer
- dough hook attachment
- mixing bowls
- plastic wrap
- nonstick baking spray
- loaf pan
- Rolling Pin
- cooling rack
Nutrition Facts
- Calories: 250kcal
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 200mg
- Potassium: 100mg
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 6g
- Protein: 6g
- Vitamin A: 300IU
- Vitamin C: 0mg
- Calcium: 50mg
- Iron: 1mg
Pineapple Jam with Chia Seeds
Cooks in 35 minutesDifficulty: EasyDive into the tropical delight of homemade Pineapple Jam with Chia Seeds! This naturally sweetened jam is a healthier alternative to store-bought varieties, with significantly less sugar. Perfect for spreading on toast, mixing into yogurt, or even baking into muffins. It’s a simple, quick recipe that brings a burst of sunshine to your kitchen. Let’s get cooking!
Delicious 4-Ingredient Roasted Soybean Butter Recipe
Cooks in 40 minutesDifficulty: EasyIndulge in the simplicity of making your own Roasted Soybean Butter with just 4 ingredients! Perfectly roasted soybeans blended to a smooth, creamy texture with a hint of oil and salt, this gluten-free and nut-free spread is a must-try. Enjoy the nutty aroma and rich flavor in every bite!
FAQs – Japanese Milk Bread (Shokupan)
Can I use a different type of flour instead of sweet rice flour?
Yes, you can substitute sweet rice flour with all-purpose flour, but the texture may be slightly different.
Is there a dairy-free option for this recipe?
Yes, you can use almond milk or soy milk instead of whole milk and replace unsalted butter with margarine or coconut oil.
How can I make this recipe vegan?
Use a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water) in place of the egg yolk and dairy-free alternatives for milk and butter.
Why is my dough not rising?
Ensure your yeast is fresh and active. Also, make sure the room temperature is warm enough for proofing, ideally between 75-80˚F (24-27˚C).
How can I store the Shokupan once baked?
Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it for up to 2 months.
