Japanese Bread Shokupan

Introduction

Have you ever tried a bread so soft and fluffy that it almost melts in your mouth? That’s what Shokupan is! Shokupan is a traditional Japanese milk bread. It is famous for its pillow-like softness, slightly sweet taste, and perfect square shape. People in Japan often eat it for breakfast, use it for sandwiches, or enjoy it simply with a little butter or jam.

Shokupan is loved not just in Japan but also around the world because of its simple ingredients and super soft texture. What makes it special? The secret lies in how it’s made—with a method that gives the dough extra softness and a little chew. Let’s take a closer look at what makes Japanese Shokupan so tasty and how you can easily make it at home!

Ingredients – Japanese Bread Shokupan

Here are the ingredients you’ll need to make this soft Japanese bread:

For the Bread Dough:

• 3 cups bread flour (you can also use all-purpose flour)
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 teaspoons instant yeast
• 1 cup warm milk (not hot, just warm)
• 2 tablespoons unsalted butter (softened)
• 1/4 cup heavy cream or milk (for extra richness)

Optional Tangzhong (For Extra Softness):
Tangzhong is a cooked flour and water paste that makes the bread soft and moist.

• 3 tablespoons bread flour
• 1/2 cup water
• 1/2 cup milk

Making Tangzhong is optional, but it helps keep the bread soft longer.

Step by Step Process – Japanese Bread Shokupan

Step 1: (Optional) Make the Tangzhong

1. In a small pot, mix 3 tablespoons of flour with 1/2 cup water and 1/2 cup milk.
2. Heat it on medium, stirring often.
3. When it becomes thick like pudding, remove it from the stove.
4. Let it cool before using.

Step 2: Mix the Dough

1. In a large bowl, mix the flour, sugar, salt, and yeast.
2. Add the warm milk, cream, and cooled Tangzhong (if using).
3. Mix everything until it forms a sticky dough.

Step 3: Knead the Dough

1. Add the softened butter and knead the dough by hand or with a mixer.
2. Keep kneading for about 10-15 minutes until the dough becomes smooth and stretchy.
3. You can check by gently stretching a piece—if it forms a thin “windowpane,” it’s ready!

Step 4: First Rise (Proofing)

1. Place the dough in a clean bowl and cover it with a towel or plastic wrap.
2. Let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.

Step 5: Shape the Dough

1. After the dough has risen, punch it down gently to release air.
2. Divide the dough into 2 or 3 equal parts.
3. Shape each part into a smooth ball or roll.
4. Place the dough into a greased bread loaf pan side-by-side.

Step 6: Second Rise

1. Cover the pan and let the dough rise again for 45 minutes to 1 hour.
2. The dough should rise almost to the top of the pan.

Step 7: Bake the Bread

1. Preheat your oven to 350°F (180°C).
2. Bake the bread for 30–35 minutes or until the top is golden brown.
3. If the top is browning too fast, cover it lightly with foil during the last 10 minutes.

Step 8: Cool the Bread

1. Remove the bread from the oven.
2. Let it cool in the pan for 10 minutes.
3. Then, take it out and place it on a wire rack to cool completely before slicing.

Nutritional Information

Nutrient	Amount
Calories	150–170 kcal
Carbohydrates	25–28 g
Protein	4–5 g
Fat	4–6 g
Sugar	2–3 g
Fiber	1 g
Sodium	150–200 mg
Calcium	30–40 mg

Frequently Asked Questions

Q1: What makes Shokupan different from regular bread?
Shokupan is softer, fluffier, and a little sweeter than most regular breads. It often uses milk, cream, or a Tangzhong starter to get that extra-soft texture.

Q2: Can I skip the Tangzhong?
Yes, you can. But using Tangzhong makes the bread stay soft for longer and gives it that “cloud-like” feel.

Q3: How should I store Shokupan?
Keep it in a sealed plastic bag at room temperature for up to 3 days. You can also freeze it for up to 1 month.

Q4: Can I use a bread machine to make it?
Yes! Many people use bread machines. Just follow your machine’s instructions and use the dough cycle to prepare the dough before shaping and baking.

Q5: What toppings or fillings go well with Shokupan?
Butter, jam, Nutella, or even savory fillings like ham and cheese are great. You can also toast it and enjoy it with soup.

Final Thoughts

Japanese Bread Shokupan is more than just a loaf of bread—it’s comfort food. With its soft, pillowy texture and light sweetness, it’s perfect for breakfast, snacks, or even sandwiches. Plus, it’s not hard to make at home! With just a few simple ingredients and a little bit of time, you can bake your own loaf and enjoy fresh, homemade Shokupan anytime.

If you’ve never tried making bread before, don’t worry—this recipe is a great place to start. It’s simple, fun, and super satisfying when you slice into your very own loaf of cloud-soft bread. So why not give it a try? You might just find your new favorite homemade bread!