Shokupan (Japanese Milk Bread)

A recipe for Shokupan (Japanese Milk Bread)! This light and fluffy bread is perfect as the base for sandwiches and toast.

Shokupan (食パン) is one of my favorite types of loaf bread. It has a fluffy, soft texture that goes so well with a variety of sweet and savory options.

To get that notable texture in this recipe, a paste (tangzhong) is first formed with water, milk, and flour, then it is mixed with more bread flour, activated yeast, lukewarm milk, sugar, salt, and butter to create a soft and smooth dough.

There are a few different resting times, but the bread is mostly hands off. After rising and shaping into three segments, the dough rests one last time in the greased pan before baking until golden.

This final part can be difficult, but allow the Shokupan to cool completely to room temperature before slicing.

If you are looking for a dairy-free version, I also have a recipe for Vegan Shokupan (ヴィーガン食パン) using vegan butter and a soy milk base.

Shaping the Bread

After forming the dough, it is first proofed in a bowl until double in size. The Shokupan can then be shaped using either two or three rounds of dough.

I opted for three sections purely because I like the look better, but you will get an even more light and fluffy bread with two.

Allow the balls of dough to rest at room temperature covered with a towel for about 20 minutes before continuing to the final shaping.

Working with one ball at a time, flatten into a thin rectangle, then fold into thirds lengthwise before rolling up short side to short side.

Seal the seam well by pinching together the dough, then place in the greased loaf pan seam side down with the rolled edges facing towards the sides. Repeat with the other balls of dough.

I used a 4.2″ x 7.7″x 4.4″ Pullman Loaf Pan with a lid and 1 pound (450 gram) capacity.

I did not personally use the lid since I like the mountain shape (yamagata shokupan, 山型食パン) on top of the bread, but you can to get a more square shape (kakugata shokupan, 角型食パン) by placing a lid on the pan before baking.

A Few Shokupan Tips

When adding the yeast to the milk, make sure the milk isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate. Allow to rest at room temperature until frothy, about 10 minutes.

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

After kneading, the dough should be smooth and soft. If too wet to handle, add a little more flour (only enough to keep it from sticking). Add a little more lukewarm milk if too tough and crumbly to come together. Give it some time to blend fully with the flour before adding more.

Take care not to add too much flour or the bread may become tough and lose its fluffy texture.

Allow the dough to rise until doubled in size before forming into balls. This may take 1 hour in warm kitchens and closer to 2 hours during the winter.

For the final rise, allow to rest until the dough has puffed enough to reach the sides of the pan.

Bake the bread until deeply golden on the top. Remove to a wire rack to cool to room temperature before slicing and serving.

Want to save the bread for later? The Shokupan can easily be frozen after cooling completely to room temperature. Defrost on the counter at room temperature overnight before using.

Shokupan Serving Ideas

There are so many ways to serve the Shokupan slices. It is delicious as the base for both savory sandwiches such as Katsu Sando (Japanese Pork Cutlet Sandwich) or Tamago Sando (Egg Salad Sandwich) and more sweet options like the Fruit Sando.

You can even top the slices with a thick layer of anko (sweet red bean paste) and butter to make Ogura Toast or use it for a decadent French Toast.

We also love other toppings such as cream cheese, matcha (with white bean paste and butter), or even a chocolate hazelnut spread.

This recipe was originally posted in June 2018 and updated in April 2024.

Shokupan (Japanese Milk Bread) Recipe

Adapted from Dreams of Dashi

Print Pin

5 from 1 vote

Shokupan (Japanese Milk Bread)

A recipe for Shokupan (Japanese Milk Bread)! This light and fluffy bread is perfect as the base for sandwiches and toast.

Course Bread

Cuisine Japanese

Keyword bread, Japan, Japanese

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

2 hours hours 20 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Servings 1 Loaf

Ingredients

Tangzhong:

• 1/4 cup (33 grams) bread flour
• 1/4 cup (60 milliliters) milk
• 1/4 cup (60 milliliters) water

Shokupan:

• 2 1/4 teaspoons (7 grams) active dry yeast
• 3/4 cup (177 milliliters) lukewarm milk 105-115˚F, 40-46˚C
• 3 1/2 cups (455 grams) bread flour
• 3 tablespoons (38 grams) granulated sugar
• 1 teaspoons salt
• 3 tablespoons (43 grams) unsalted butter softened at room temperature

Instructions

Tangzhong:

• In a small pot, mix together the 1/4 cup (33 grams) bread flour, 1/4 cup (60 milliliters) milk, and 1/4 cup (60 milliliters) water over medium heat using a small rubber spatula.
• Continue to mix and fold until the mixture reaches a thick, pudding-like consistency.
• Remove from heat and allow to cool to a lukewarm temperature.

To make the Shokupan:

• In a small bowl, sprinkle the yeast over the 3/4 cup (177 milliliters) lukewarm milk. Mix together and allow to sit at room temperature until frothy, about 10 minutes.
• In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the bread flour, sugar, and salt.
• Mix in the lukewarm Tangzhong mixture from the pot and the frothy yeast with milk.
• Mix in the softened butter until the dough completely comes together. It should be smooth and slightly tacky. If it is too dry, add a little more lukewarm milk. If it is too sticky to handle, add a little more flour.
• Grease a large bowl with butter or oil and add the dough, turning to coat. Cover and allow to rest at room temperature until doubled, about 1 hour.
• On a lightly floured surface, punch down the dough and divide into 3 equal pieces. Form each into a smooth ball, cover, and allow to rest at room temperature for 20 minutes.
• Grease a loaf pan with butter.
• On a lightly floured surface, roll one ball into a thin rectangle about 10 x 7 inches (25 x 18 centimeters).
• Fold the dough lengthwise into thirds.
• Roll the dough up, short side to short side, sealing the seam, and place in the loaf pan with the spiraled edges facing the long edges of the pan and the seam facing down. Repeat with remaining dough.
• Cover and allow to rest until the dough puffs up and fills in the pan, about 1 hour.
• Preheat oven to 375˚F (190˚C).
• Bake the dough in the preheated oven until golden brown with a solid crust, about 30-40 minutes.
• Remove from the pan to a wire rack to cool to room temperature before serving.