Indulge in the pillowy softness and subtly sweet taste of homemade Japanese milk bread, or shokupan! This recipe guides you through creating the perfect loaf, whether you prefer a rounded top or a flat top. Shokupan is a staple breakfast bread in Japan, enjoyed as toast or in sandwiches for its incredible texture and flavor.
Introduction
As a passionate home baker, I can’t get enough of the soft, fluffy texture and subtly sweet taste of Japanese milk bread. Shokupan has become a staple in my kitchen, and I’m excited to share this recipe with you. Growing up in Japan, I relished the square-shaped white bread, marveling at its pillowy softness and moist texture, even after toasting.
Now, you can recreate this delightful bread at home with just a few simple ingredients. This recipe is perfect for beginners and experienced bakers alike, as it provides detailed instructions and valuable tips to ensure your shokupan turns out perfectly every time. Whether you prefer a rounded top or a flat top, this recipe has you covered. Get ready to impress your family and friends with your homemade shokupan skills!
Ingredient Quantities
- Preparation time: 1 hour 10 minutes
- Cooking time: 30 minutes
- Total time: 3 hours 35 minutes (+ cooling)
- Servings: 1 loaf
- Yield: 1 loaf
Ingredients:
- Warm water (71%): 104°F or 40°C
- Sugar (6%): Organic cane sugar
- Instant yeast (2%): Fleischmann’s® bread machine yeast or RapidRise instant yeast
- Kosher salt (2%)
- Honey (3%): Multi-floral and clover honey
- Bread flour (100%): King Arthur bread flour (12.7% protein)
- Skim milk powder (6%): Bob’s Red Mill nonfat dry milk powder
- Unsalted butter (7%): Kerrygold
Instructions
- Measure the ingredients: 10 minutes (+ 10 minutes for the yeast to bloom)
- Knead the ingredients: 15 minutes
- The first rise (bulk fermentation): 40 minutes
- Divide and roll the dough: 15 minutes
- Bench rest: 15 minutes
- Shape the dough: 20 minutes
- The final rise (proofing): 60 minutes
- Bake: 30 minutes
- Cool: 3 hours
As an experienced chef, I recommend using a KitchenAid Artisan Series stand mixer with a C-dough hook for the best results. Knead the dough on Speed 4 and 6 for optimal gluten development. Precision is key, so be sure to weigh your ingredients using a digital kitchen scale for consistent results.
Tips for Success
To ensure your shokupan turns out perfectly, keep these tips in mind:
- Use the right loaf pan: Invest in a Japanese loaf pan (1.5 kin or 1 kin) for authentic shokupan size and shape. Regular loaf pans will result in a smaller loaf.
- Proof the dough properly: Allow the dough to rise in a warm, draft-free environment for the recommended times. Underproofing or overproofing can affect the texture and rise of your bread.
- Bake with precision: Use an oven thermometer to ensure your oven is at the correct temperature. Bake the loaf until it reaches a deep golden brown color and sounds hollow when tapped on the bottom.
- Cool completely before slicing: Resist the temptation to slice into your freshly baked shokupan right away. Allow it to cool completely on a wire rack before slicing for the best texture and crumb.
- Store properly: Keep your shokupan fresh by storing it in an airtight container at room temperature for up to 3 days. For longer storage, slice the loaf and freeze in an airtight container for up to 1 month.
Decoration and Serving Suggestions
Shokupan is best enjoyed in its simple, fluffy glory. Slice the loaf into thick, even pieces and serve as toast with your favorite toppings, such as butter, jam, or honey. For a delightful breakfast sandwich, layer slices with eggs, cheese, and your choice of meat or avocado.
Shokupan also makes an excellent base for Japanese style sandwiches called sando. Spread the slices with soft butter or Japanese mayonnaise, then fill with ingredients like egg salad, ham and cheese, or even sweet fillings like whipped cream and fresh fruit.
For a special treat, make shokupan French toast by dipping the slices in a mixture of beaten eggs, milk, and vanilla extract, then cooking in a buttered skillet until golden brown. Top with powdered sugar, maple syrup, or fresh berries for a decadent breakfast or dessert.
What are the best ways to store homemade shokupan
Here are the best ways to store homemade shokupan (Japanese milk bread) to keep it fresh and fluffy:
Room Temperature Storage
- Wrap the entire loaf tightly in plastic wrap or foil and store at room temperature for up to 3 days.
- This will prevent the bread from drying out.
- For longer storage, slice the bread and store the slices in an airtight container at room temperature.
- Place parchment paper or plastic wrap between slices so they don’t stick together.
- Adding a slice of apple to the bread bag can help keep the bread moist.
Freezing
- For best results, slice the bread before freezing. Place parchment paper or plastic wrap between each slice so they can be easily separated[1][4].
- Wrap the sliced bread tightly in plastic wrap or foil and freeze for up to 1 month.
- To thaw, place the frozen slices in the refrigerator overnight or at room temperature for a few hours. Toast or heat gently in the microwave with a splash of water before serving .
Refrigerator Storage
- Shokupan can be stored in the refrigerator in an airtight container for 3-4 days.
- The cool temperature will slow down staling.
- When ready to eat, toast the slices or heat gently in the microwave with a splash of water to revive the soft texture.
Tips for Extending Freshness
- Use the tangzhong method (cooking a portion of the flour and liquid into a roux) when making the dough. This adds extra moisture to the bread, keeping it soft for 3-4 days.
- Replace some of the sugar with honey or glucose, which are stronger humectants that attract and retain moisture.
- Use milk instead of water in the recipe. The lactose and protein in milk help the bread retain moisture.
- Brush the crust with melted butter when the loaf comes out of the oven. This helps seal in moisture.
By following these storage methods and tips, you can enjoy your homemade shokupan at its soft, fluffy best for days after baking.