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Japanese Milk Bread (Shokupan)

Japanese Milk Bread (Shokupan)

Japanese Milk Bread, or Shokupan, is a soft and fluffy white bread, perfect for toast and sandwiches.
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Prep Time 1 hour
Cook Time 30 minutes
Proofing Time 2 hours 5 minutes
Total Time 3 hours 35 minutes
Course bread
Cuisine Japanese
Servings 1 loaf
Calories 1645 kcal

Equipment

  • KitchenAid Stand Mixer (Artisan Series)
  • Rectangular Japanese Loaf Pan
  • Square Japanese Loaf Pan
  • Digital Kitchen Scale
  • large bowl
  • Dough scraper
  • Dredge shaker
  • Rolling pin
  • Mister
  • Bread Loaf Bags
  • plastic wrap
  • Kitchen Towel
  • Wire Rack
  • Small baking dishes
  • Dough hook attachment for stand mixer
  • Pastry brush
  • paper towels

Ingredients
  

For 1 Rectangular Shokupan Loaf

  • 250 g warm water (104ºF, 40ºC)
  • 20 g sugar
  • 7 g Diamond Crystal kosher salt
  • 10 g honey
  • 7 g instant yeast (1 packet)
  • 350 g bread flour
  • 20 g skim milk powder or nonfat dry milk powder
  • 25 g unsalted butter (at room temperature)

For Greasing

  • 0.5 teaspoon neutral oil (for the bowl)
  • 10 g unsalted butter (at room temperature, for the pan)

For 1 Square Shokupan Loaf

  • 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

Instructions
 

To Make the Dough

  • Gather all the ingredients and weigh them precisely.
  • Combine the warm water, sugar, salt, and honey in a large bowl.
  • Add yeast to the mixture and set aside.
  • Mix bread flour and dry milk powder in a stand mixer bowl and make a well in the center.
  • Pour the yeast mixture into the well.
  • Knead the dough in a stand mixer.
  • Use the windowpane test to check dough elasticity.
  • Lightly dust with flour and slam and fold the dough to develop gluten.
  • Let the dough rise until tripled in size.
  • Deflate the dough and divide it into equal pieces.
  • Make dough balls and cover with a damp towel to rest.
  • Shape the dough into rectangles and roll them up.
  • Place dough rolls into the greased loaf mold.
  • Cover and let rise until nearly the height of the mold.
  • Preheat the oven and prepare for baking.
  • Bake the shokupan and cool on a wire rack.

Notes

Be prepared for precise measurements and follow the kneading instructions closely for the best texture.

Nutrition

Serving: 1.5kinCalories: 1645kcalCarbohydrates: 295gProtein: 52gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 58mgSodium: 1355mgPotassium: 786mgFiber: 10gSugar: 40gVitamin A: 1068IUVitamin C: 1mgCalcium: 348mgIron: 3mg
Keyword baking, Dessert, Japanese Milk Bread, loaf, Shokupan, soft bread
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