This Shokupan Bread recipe is the perfect white bread to bake if you're looking for really soft fluffy loaf. The traditional Japanese Yudane method ensures moisture is trapped inside the loaf, giving you a super soft bread you can enjoy with a slither of butter or as a sandwich.
How is shokupan different to milk bread?
Shokupan, also known as Japanese milk bread, is a type of milk bread made using the traditional Yudane method. This patented technique mixes involves mixing boiling water with flour and letting it rest overnight, to create a super-hydrated dough and delicately soft bread.
Is shokupan similar to brioche?
Shokupan is similar to brioche. Both are light, delicate and soft breads, made with butter kneaded through to give a sweet flavour.
Can I toast shokupan?
Shokupan is delicious when toasted. We'd recommend cutting a thick slice and topping it with butter or your favourite jam. You can also slice your shokupan bread to use as a sandwich.
10 ingredients16 steps
Egg-Free Recipes
Nut Free
Vegetarian
Method
Step 1
Prepare Yudane the night before. Place the bread flour in a medium size bowl and add the boiling water and mix well. Cover with cling film and place in a fridge overnight.
Step 2
Place the milk, yeast, sugar and butter into a stand mixer bowl.
Step 3
Add the Yudane, by tearing into small pieces, followed by the flour and salt.
Step 4
Use the bread hook to knead the dough for around 20 minutes, then remove the dough from the mixer bowl and transfer to a clean bowl, greased with some oil.
Step 5
Cover the bowl with a clean tea towel and prove until doubled in size - about 1 hour.
Step 6
When ready, transfer the dough onto a clean surface.
Step 7
Weigh your dough and cut into 3 equal pieces and roll each piece into a ball. We cut our dough into 210 g pieces each
Step 8
Cover the rolled dough balls and cover with a tea towel to prove, for another 20 minutes
Step 9
Prepare a bread loaf tin by lightly greasing it with butter.
Step 10
Use a rolling pin to roll each piece of the dough into a 15 cm x 20 cm rectangle.
Step 11
With each of the 3 doughs, fold the longer edges of the rectangle to meet in the middle. Then, take the bottom corner and roll the dough upwards into a roll. Repeat this process for the other 2 pieces.
Step 12
Place the three rolled pieces of the dough into the previously prepared bread tin, cover with a wet tea towel and let it prove for another 20 minutes.
Step 13
Meanwhile, preheat the oven to 185°C.
Step 14
When the dough has risen to the top of the tin, place it in the oven and bake for 25 minutes until golden brown.
Step 15
Remove from the oven and also from the tin and let it cool completely.
Step 16
Slice and enjoy with butter, jam or your favourite sandwich toppings.
Ingredients
MetricImperial
For the Yudane
70gAllinson's Strong White Bread Flour
55mlWater
For the dough
210mlMilk (full fat)
1 tspAllinson's Easy Bake Yeast
20gSilver Spoon White Granulated Sugar
35gUnsalted Butter (room temperature)
280gAllinson's Strong White Bread Flour
1 tspVegetable oil (for greasing)
1 tspSalt
1 tspUnsalted butter (for greasing)
Utensils
Medium bowl
Wooden spoon
Stand mixer with dough hook
Tea towel
Weighing scales
Loaf tin
Rolling pin
1 Baker Ratings
Absolutely delicious! I had mine with some chocolate spread and a glass of cold milk. Dreamy !
