Shokupan or Hokkaido Milk Bread

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Rise Time: 2 hours
• Total Time: 3 hours
• 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 bread flour
• ¼ cup granulated sugar
• 1 teaspoon salt
• 2 teaspoons instant yeast
• ½ cup warm whole milk
• 1 large egg, room temperature
• Tangzhong (prepared above)
• 4 tablespoons unsalted butter, softened

For the Egg Wash

• 1 egg
• 1 tablespoon milk

Kitchen Equipment

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

Instructions

Step 1: Prepare the Tangzhong

In a small saucepan, whisk together the bread flour, milk, and water until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens into a smooth paste. This usually takes about 3–5 minutes.

Transfer the tangzhong to a bowl and allow it to cool to room temperature.

Step 2: Mix the Dough

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

Add the warm milk, egg, cooled tangzhong, and mix until a shaggy dough forms.

Step 3: Knead

Knead the dough for about 8 minutes until it begins to smooth out. Gradually add the softened butter, one tablespoon at a time, allowing each addition to fully incorporate.

Continue kneading for another 10–12 minutes until the dough becomes smooth, elastic, and slightly tacky. A properly kneaded dough should pass the windowpane test, stretching into a thin, translucent sheet without tearing.

Step 4: First Rise

Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel.

Allow the dough to rise in a warm place for about 60–90 minutes, or until doubled in size.

Step 5: Shape the Dough

Punch down the risen dough gently to release excess air.

Divide it into three equal portions. Shape each piece into a ball and let them rest for 15 minutes.

Roll each piece into an oval, fold the sides toward the center, then roll it tightly into a log.

Arrange the three logs seam-side down in the prepared loaf pan.

Step 6: Second Rise

Cover the loaf pan and allow the dough to rise for another 45–60 minutes, or until it has expanded to about 1 inch above the rim of the pan.

Step 7: Bake

Preheat the oven to 350°F (175°C).

Whisk together the egg and milk to make the egg wash, then gently brush it over the top of the dough.

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

If the top browns too quickly, loosely cover it with aluminum foil during the final 10 minutes of baking.

Step 8: Cool

Remove the loaf from the oven and let it cool in the pan for 10 minutes.

Transfer to a wire rack and cool completely before slicing to preserve its soft texture.

Tips for Perfect Shokupan

• Use bread flour for the best gluten development and chewy texture.
• Measure ingredients accurately using a kitchen scale whenever possible.
• Ensure the tangzhong cools before adding it to the dough.
• Avoid adding too much extra flour during kneading, as a slightly sticky dough produces a softer loaf.
• Let the bread cool completely before slicing for neat, even slices.
• Store the loaf in an airtight bag to keep it soft for several days.

Delicious Variations

Honey Milk Bread

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

Whole Wheat Version

Substitute up to one-third of the bread flour with whole wheat flour for a nuttier flavor.

Matcha Swirl Bread

Spread a thin layer of sweetened matcha paste over the rolled dough before shaping.

Cinnamon Raisin Shokupan

Sprinkle cinnamon sugar and raisins over each rolled piece before shaping into logs.

Storage

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

For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature or toast directly from frozen.

Serving Suggestions

This bread is delicious served with:

• Butter and fruit preserves
• Honey
• Peanut butter
• Nutella
• Egg salad
• Chicken salad
• Ham and cheese
• Avocado and tomato
• French toast
• Bread pudding

Why You’ll Love This Recipe

• Exceptionally soft and fluffy texture
• Slightly sweet, rich flavor
• Perfect for sandwiches and toast
• Stays fresh longer thanks to the tangzhong method
• Freezer-friendly
• Beginner-friendly with clear steps
• Great for breakfast, lunch, or snacks
• Bakery-quality results at home

Nutrition Information (Per Slice)

Approximate values based on 12 slices:

• Calories: 180
• Protein: 5 g
• Carbohydrates: 29 g
• Fat: 5 g
• Saturated Fat: 3 g
• Cholesterol: 28 mg
• Sodium: 170 mg
• Fiber: 1 g
• Sugar: 5 g
• Calcium: 4% Daily Value
• Iron: 8% Daily Value
• Potassium: 90 mg