Shokupan Recipe (Japanese Milk Bread)

Japanese Milk Bread, also known as Hokkaido Milk Bread or Shokupan, is a must-have recipe: soft like a pillow and stays fresh longer than most loaves, thanks to the Tangzhong method.

Every time I bake this bread, it’s like heaven. Shokupan is the fluffiest, most tender loaf you’ll ever try. Be warned: it’s so good, you won’t be able to stop after one slice!

This bread is ideal for sandwiches and toast, and it stays soft for days thanks to the Tangzhong method. It’s not difficult to make, and after trying it once, you’ll never want store-bought sandwich bread again.

Why Bake This Recipe

• Shokupan is incredibly soft.
• It's a perfect choice for sandwiches and toast.
• This bread is made with all-purpose flour (no need for bread flour!)
• Stays fresh longer than most bread.
• It has an extra rich flavor thanks to a secret ingredient.

What Is The Tangzhong Method?

Tangzhong is a simple cooking technique that involves creating a roux by cooking a small portion of flour with water (or milk) until it thickens into a pudding-like consistency.

This method pre-gelatinizes the starches in the flour, allowing them to absorb more liquid. As a result, the bread becomes softer and stays fresh longer, retaining moisture better than traditional bread. Don’t worry — it’s easy and takes just a few minutes in the microwave!

How To Make It

For this recipe to work perfectly, be sure to:

• Measure the dry ingredients correctly, especially the all-purpose flour.
• Knead the dough until you achieve a good windowpane.

1. Make the tangzhong base. For this, you’ll need ½ cup of water and 3 tablespoons of all-purpose flour. Whisk the ingredients in a small microwave-safe bowl until no lumps remain. Microwave the mixture for 20 seconds, stop and whisk it. Repeat this 2 more times, always pausing to whisk in between. You’ll end up with a smooth, pudding-like starter.
2. Mix the dry ingredients. In a large bowl, or the bowl of your stand mixer if using one, mix all the dry ingredients: flour, milk powder, instant yeast, sugar, and salt.
3. Mix the wet ingredients. In a medium bowl, mix the tangzhong base with the egg and whole milk. Don’t add butter to this mixture.
4. Make the dough. Add the wet mixture to the dry mixture and mix until the dough forms.
5. Add butter and knead. Add room-temperature butter and knead the dough for 5 minutes if using a stand mixer, or 8 to 10 minutes if kneading by hand. The dough should feel slightly tacky. If using a stand mixer, it should stick to the bottom of the bowl but not the sides.
6. First rise. Let the dough rest in a warm spot, covered, for 1 to 1 ½ hours, or until it doubles in size.
7. Divide the dough. Divide the dough into 4 equal pieces.
8. Shape the dough. On a floured counter, roll each piece flat, as shown in the photo (8a). Then roll each strip of dough into a cylinder (8b), pinching the ends to seal. When arranging the dough into the loaf pan, place the pinched side down, with the spiral against the long side of the pan.
9. Second rise. Let the dough rest again for 1 hour, or until it almost doubles. The dough should look puffy when ready.
10. Bake. Bake the Shokupan for 35 to 40 minutes at 350°F, until the top is a deep golden brown. Don’t bake at a higher temperature, and be sure to bake for at least 30 minutes to avoid undercooking the middle. Wait at least 1 hour before slicing so the bread can cool and fully set.

For opening and shaping the dough, you can follow the method described here and in the recipe card, or use the technique shown in the video. Both methods work, but dividing the dough before rolling it out ensures more even pieces.

Dividing the dough into 4 pieces also gives the bread more structure, which is especially helpful when using all-purpose flour. However, dividing it into 3 pieces works as well.

Tips For The Best Shokupan

If the dough is too sticky, try kneading it more—especially if you're doing it by hand! This dough tends to feel tacky, but it becomes easier to work with the more you knead. So, before adding extra flour, give it a few more minutes of kneading.

Only add more flour if the dough is impossible to work with. Resist the urge to add more if the dough is just a bit stickier than what you see in photos. For this bread, it's better to add less flour than more—the more flour you add, the denser your Japanese milk bread can get. If you absolutely NEED to add more, start with ¼ cup at a time.

Make sure to measure your flour correctly. If you're not using a scale, fluff the flour first with a spoon. Then, instead of scooping it directly with a cup, spoon the flour into the measuring cup until it reaches the top, and level it off with a knife. This will give you a more accurate measurement.

Don’t overwork your dough while rolling it out, or you risk ending up with a dense, tough loaf. Be gentle and quick—roll it out once, then roll it up. Don’t worry if the shape isn’t perfect. Bread baking takes practice, and you’ll get better with each try.

The dough will rise significantly in the oven. If you want a perfectly shaped loaf, use a deep 9x4-inch loaf pan.

If your 4 dough rolls aren’t perfectly equal in size, place the larger ones in the middle of the pan for a more even shape.

Be sure to remove the Shokupan from the loaf pan as soon as it’s out of the oven. If you let it cool in the pan, the bread might become soggy.

Storing and Freezing

Let your Shokupan bread cool for 1 to 2 hours before slicing. Store it in an airtight container or a bread keeper to help keep it soft for longer. This loaf will stay fresh for about 5 to 7 days after baking.

When freezing, I like to freeze the loaf already sliced. Place the slices in a freezer-safe bag, making sure to press out all the air before sealing. It will keep in the freezer for up to 3 months.

To reheat, just pop a slice in the toaster. You can also use your oven—preheat it to medium temperature, and 5 minutes should be enough. If you’re using a microwave, heat each slice for about 30 to 40 seconds.

What to Eat With

Shokupan makes the most incredible toast — and I’m not exaggerating. Spread on a generous amount of butter and top it with your favorite jam for the perfect bite.

Japanese milk bread also makes fantastic sandwiches, and paired with some onion chutney, it creates the ultimate grilled cheese.

This bread is also perfect for French toast — it will give you an outstanding result every time.

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