Japanese Milk Bread (Shokupan)

Name: Japanese Milk Bread (Shokupan)
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 1
Ingredients: For 1 Rectangular Shokupan Loaf (1.5 kin (斤) size):; 250 g warm water (104ºF, 40ºC; in the summertime when the kitchen is warm, use room temp or cold water; read about desired dough temperature in my blog post); 20 g sugar; 7 g Diamond Crystal kosher salt; 10 g honey; 7 g instant yeast (I use Fleischmann’s® bread machine yeast; 1 packet (all types) weighs 7 g; use every last granule in the packet; DO NOT use old yeast that‘s more than 6 months old; to substitute active dry yeast, use the same amount or up to 25% more active dry and proof it first in the warm water from the recipe); 350 g bread flour (King Arthur); 20 g skim milk powder or nonfat dry milk powder (Bob’s Red Mill; for vegan, use coconut milk powder; avoid soy milk powder as the dough does not rise well); 25 g unsalted butter (room temperature; for vegan, useMiyoko’s); For Greasing:; ½ tsp neutral oil (for greasing the bowl); 10 g unsalted butter (room temperature; for greasing the pan; or use cooking oil spray); For 1 Square Shokupan Loaf (1 kin (斤) size):; 167 g warm water; 14 g sugar; 4.5 g Diamond Crystal kosher salt; 7 g honey; 4.7 g instant yeast; 235 g bread flour; 14 g skim milk powder or nonfat dry milk powder; 17 g unsalted butter

Prep 1h

Cook 30m

Total 1h 30m

This Japanese milk bread, or Shokupan, is a soft, fluffy, and slightly sweet loaf that is perfect for making sandwiches or enjoying on its own. Using simple ingredients like bread flour, sugar, and butter, this recipe results in a delicious homemade bread that will become a staple in your kitchen.

Japanese Bread

justonecookbook.com

Ingredients

(Servings: 1)

250 g warm water (104ºF, 40ºC; in the summertime when the kitchen is warm, use room temp or cold water; read about desired dough temperature in my blog post)

7 g Diamond Crystal kosher salt

7 g instant yeast (I use Fleischmann’s® bread machine yeast; 1 packet (all types) weighs 7 g; use every last granule in the packet; DO NOT use old yeast that‘s more than 6 months old; to substitute active dry yeast, use the same amount or up to 25% more active dry and proof it first in the warm water from the recipe)

350 g bread flour (King Arthur)

20 g skim milk powder or nonfat dry milk powder (Bob’s Red Mill; for vegan, use coconut milk powder; avoid soy milk powder as the dough does not rise well)

25 g unsalted butter (room temperature; for vegan, useMiyoko’s)

½ tsp neutral oil (for greasing the bowl)

10 g unsalted butter (room temperature; for greasing the pan; or use cooking oil spray)

4.5 g Diamond Crystal kosher salt

14 g skim milk powder or nonfat dry milk powder

17 g unsalted butter

Nutrition Facts

Calories

2,474kcal

123%
Fat

62g

3%
Saturated Fat

35g

1%
Carbohydrates

409g

20%
Fiber

14g

0%
Sugar

77g

3%
Protein

72g

3%
Cholesterol

123mg

6%
Sodium

4,312mg

215%

Percent Daily Values are based on a 2,000 calorie diet.

Japanese Milk Bread (Shokupan)

Ingredients

For 1 Rectangular Shokupan Loaf (1.5 Kin (斤) Size)

For Greasing

For 1 Square Shokupan Loaf (1 Kin (斤) Size)

Steps

Nutrition Facts

Japanese Milk Bread (Shokupan)

Ingredients

For 1 Rectangular Shokupan Loaf (1.5 Kin (斤) Size)

For Greasing

For 1 Square Shokupan Loaf (1 Kin (斤) Size)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts