Description
Shokupan is a soft, fluffy Japanese milk bread known for its tender crumb, subtle sweetness, and pillowy texture that makes it perfect for both savory and sweet dishes.
For loaf pans, this is what I recommend:
- Pullman Loaf Pan (with or without lid): Size: 8.5 x 4.5 x 4 inches (21.5 x 11.5 x 10 cm) – if the sizing is a little off, that’s totally fine.
- This size yields a tall, square, uniform loaf perfect for the classic shokupan look. If you want that iconic square shape with flat tops, use it with the lid.
- Standard Loaf Pan: 8.5 x 4.5 x 2.75 inches
- This will give you a domed top instead of a square loaf, but the crumb and flavor will still be just as good.
Ingredients
Units
Scale
For the Tangzhong:
- 1 1/8 cup whole milk
- 1/4 cup + 1 tbsp bread flour
For the Dough:
- 1 3/4 cup (265 grams) bread flour
- 1/3 cup tangzhong (discard the rest of the tangzhong you make)
- 3 tablespoons granulated sugar
- 2 eggs
- 2 tablespoons heavy cream
- 2 tablespoons whole milk
- 2 teaspoons whole milk powder
- 1/2 tablespoon instant yeast
- 1 teaspoon salt
- 2 tablespoons unsalted butter, cubed (at room temperature)
- Optional: More butter (or oil) for the loaf pan and spreading on bread after baking
Instructions
- In a small saucepan, whisk together the tangzhong ingredients until smooth. Place over medium heat and cook, stirring constantly, until the mixture thickens into a paste (about 3 – 5 minutes). Remove from heat and let cool to room temperature.
- In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients except for the butter. Mix on medium speed for 6 minutes. The dough will be very sticky at this stage. This is normal!
- Add 2 tbsp unsalted butter (at room temperature, cubed) to the dough. Continue mixing for another 5 minutes, or until the butter is fully incorporated and the dough is smooth and elastic.
- Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1 to 2 hours, or until doubled in size. At around 70 – 75°F (21 – 24°C), this typically takes about 1 1/2 hours.
- Lightly flour a clean work surface. Turn the dough out and divide into 3 equal portions (a kitchen scale is recommended for even loaves).
- Roll each portion into a rectangle about 1/2 inch thick. Starting from the bottom, roll each rectangle upward into a tight log, pinching the edge to seal. Repeat with the remaining portions.
- Grease a loaf pan with butter or oil (I personally prefer butter for the taste). Place the 3 rolled logs seam-side down into the pan, side by side. Cover loosely and allow to rise for 2 hours, until the dough nearly reaches the top of the pan.
- Preheat oven to 360°F (182°C). If you are using a pullman loaf pan, you can choose whether or not to place the lid on before baking for a square top or round top.
- Bake for 40–45 minutes, or until golden brown and the top sounds hollow when tapped.
- Remove from the pan and allow the loaf to cool completely on a wire rack before slicing. Optional: Brush with melted butter while still warm for a soft, glossy finish.
- Prep Time: 4 hours 30 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 loaf