Japanese Milk Bread (Shokupan)

Name: Japanese Milk Bread (Shokupan)
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 14 servings
Ingredients: 3 tbsp bread flour; 1/2 cup water; 1 cup warm milk; 2 1/4 tsp active dry yeast; 1/4 cup sugar; 3 1/2 cups bread flour; 1 1/2 tsp salt; 3 tbsp softened butter

14 servings45 min prep30 min cookMedium

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The Story Behind It

The Tale of Japanese Milk Bread (Shokupan)

Story updated September 18, 2026

Shokupan, Japanese milk bread, developed in the early 20th century as Western-style bread was introduced to Japan, later refined using the tangzhong method to achieve its signature soft, cloud-like texture and mild sweetness.

Ingredients

Scale:· 14 servings

3 tbsp bread flour
1/2 cup water
1 cup warm milk
2 1/4 tsp active dry yeast
1/4 cup sugar
3 1/2 cups bread flour
1 1/2 tsp salt
3 tbsp softened butter

Instructions

1Whisk 3 tbsp flour with water in a small pot; cook over low heat until thick (tangzhong). Cool.
2Stir yeast and sugar into warm milk; let sit until foamy.
3Combine tangzhong, yeast mixture, flour, and salt; knead 5 minutes.
4Add softened butter and knead 8-10 more minutes until smooth and elastic.
5Let rise 1 hour, until doubled.
6Shape into a loaf in a pullman or regular loaf pan, let rise 40 minutes.
7Bake at 350°F for 28-30 minutes, until golden.

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