Shokupan or Hokkaido Milk Bread

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• First Rise: 90 minutes
• Second Rise: 60 minutes
• Total Time: 3 hours 30 minutes
• Difficulty: Intermediate
• Yield: 1 loaf (10–12 slices)

Ingredients

For the Tangzhong

• 3 tablespoons bread flour
• ½ cup whole milk
• 2 tablespoons water

For the Dough

• 2½ cups (320 g) bread flour
• ¼ cup (50 g) granulated sugar
• 1 teaspoon salt
• 2 teaspoons instant yeast
• ½ cup warm whole milk (100–110°F / 38–43°C)
• 1 large egg, room temperature
• Prepared tangzhong
• 4 tablespoons (56 g) unsalted butter, softened

Egg Wash

• 1 large egg
• 1 tablespoon milk

Equipment

• Small saucepan
• Mixing bowls
• Stand mixer with dough hook (optional)
• Measuring cups and spoons
• Kitchen scale (recommended)
• Rolling pin
• 9 x 5-inch loaf pan
• Pastry brush
• Plastic wrap or kitchen towel
• Cooling rack

Instructions

Step 1: Prepare the Tangzhong

In a small saucepan, whisk together the bread flour, milk, and water until smooth and lump-free.

Cook over medium-low heat, stirring continuously, until the mixture thickens into a smooth paste that leaves visible lines from the whisk, about 3–5 minutes.

Transfer the tangzhong to a bowl and allow it to cool completely before using.

Step 2: Mix the Dough

In a large mixing bowl, combine the bread flour, sugar, salt, and instant yeast.

Add the warm milk, egg, and cooled tangzhong. Mix until the ingredients come together into a shaggy dough.

Step 3: Knead

Knead by hand or with a stand mixer for about 8 minutes.

Gradually add the softened butter, one tablespoon at a time, kneading until each addition is fully absorbed.

Continue kneading for another 10–12 minutes until the dough becomes smooth, elastic, and slightly tacky. It should stretch into a thin membrane without tearing when gently pulled.

Step 4: First Rise

Place the dough into a lightly greased bowl and cover with plastic wrap or a clean towel.

Allow it to rise in a warm place for 1 to 1½ hours, or until doubled in size.

Step 5: Shape the Dough

Punch down the dough gently to release excess gas.

Divide it into three equal portions and shape each into a smooth ball.

Allow the balls to rest for 15 minutes.

Roll each ball into an oval, fold the sides inward, and roll tightly into a cylinder.

Arrange the three cylinders seam-side down in the greased loaf pan.

Step 6: Second Rise

Cover the pan and allow the dough to rise for 45–60 minutes until it reaches about 1 inch above the rim of the pan.

Step 7: Bake

Preheat your oven to 350°F (175°C).

Whisk together the egg and milk to create the egg wash.

Brush the surface of the loaf gently.

Bake for 28–32 minutes, or until the top is golden brown and the internal temperature reaches 190–195°F (88–90°C).

If the crust browns too quickly, loosely tent the loaf with foil during the last 10 minutes.

Step 8: Cool

Let the loaf cool in the pan for 10 minutes.

Transfer it to a wire rack and cool completely before slicing for the best texture.

Tips for the Softest Bread

• Always use bread flour for superior gluten development.
• The tangzhong should be fully cooled before adding it to the dough.
• Don’t over-flour the dough during kneading; slight stickiness is normal.
• Proof in a warm, draft-free area for the best rise.
• Use room-temperature ingredients for even mixing.
• Slice only after the loaf has cooled completely.

Variations

Honey Milk Bread

Replace half of the sugar with honey for a richer sweetness and softer crumb.

Whole Wheat Shokupan

Substitute 25–30% of the bread flour with whole wheat flour for added nutrition and flavor.

Chocolate Swirl

Spread chocolate hazelnut spread over the rolled dough before shaping.

Cinnamon Raisin

Add raisins and a mixture of cinnamon and sugar before rolling for a breakfast-friendly loaf.

Matcha Milk Bread

Mix 1 tablespoon of matcha powder into the dry ingredients for a lightly earthy, vibrant green loaf.

Storage

Store cooled bread in an airtight bread bag or container at room temperature for up to 4 days.

For longer storage, wrap slices individually and freeze for up to 2 months. Reheat in a toaster or thaw at room temperature before serving.

Serving Suggestions

Shokupan pairs wonderfully with:

• Butter and honey
• Strawberry or raspberry jam
• Peanut butter
• Nutella
• Fresh fruit
• Avocado toast
• Egg salad sandwiches
• Ham and cheese
• Chicken salad
• French toast
• Bread pudding

Why You’ll Love This Recipe

• Ultra-soft and fluffy texture
• Moist crumb that stays fresh longer
• Mild sweetness perfect for sweet or savory toppings
• Easy-to-follow instructions
• Great for meal prep
• Family-friendly
• Ideal for sandwiches and toast
• Freezer-friendly

Nutrition Information (Per Slice)

Approximate values based on 12 slices:

• Calories: 190
• Protein: 5 g
• Carbohydrates: 30 g
• Fat: 6 g
• Saturated Fat: 3 g
• Cholesterol: 30 mg
• Sodium: 180 mg
• Fiber: 1 g
• Sugar: 5 g
• Calcium: 4% Daily Value
• Iron: 8% Daily Value
• Potassium: 95 mg