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Easy Japanese Shokupan Bread | Bake to the roots

Easy Japanese Shokupan Milk Bread

  • Author: Bake to the roots
  • Prep Time: 20m
  • Cook Time: 40m
  • Total Time: 3h 30m
  • Yield: 1
  • Category: Bread
  • Cuisine: Japanese


Easy peasy bread to make – Japanese Shokupan Bread aka. White Bread. A fluffy bread perfect for your sandwiches.


17.6 oz. (500g) bread flour (plus more if needed)
2 tbsp. sugar
1 1/2 tsp. active dry yeast
1 tsp. salt
9.1 fl. oz. (270ml) lukewarm water
3.4 fl. oz. (50ml) milk
1.8 oz. (50g) butter, at room temperature


1. Add the flour, sugar, yeast, and salt to a large bowl and mix to combine. Add the water and milk and let knead by the kitchen machine for about 4-5 minutes until you get a nice smooth dough. Add the butter and let knead for about 10 minutes more. Shape the dough into a ball, place it in a clean bowl and cover – let rise about 1 hour in a warm place until doubled in size.
2. Place the risen dough on a lightly floured surface and punch several times to get some air out. Divide into three equal portions and shape into balls. Cover with a damp towel and let rest/rise for another 20 minutes.
3. Grease a 4.5×9 inches (ca. 12x23cm) loaf pan lightly and line with a strip of baking paper. Set aside. Flatten and stretch the dough balls to get oval shapes that are slightly larger than your hand. Roll them up from the longer side to get thick short logs – place those three logs next to each other (seam side down) in the prepared loaf pan and cover loosely with plastic wrap and let rise again in a warm place for about 1 hour or until doubled in size.
4. Preheat the oven to 425°F (220°C). Place the pan in the middle of the oven and reduce the heat to 390°F (200°C). Bake the bread for 35-40 minutes until golden brown. Take out of the oven and remove from the pan immediately. Let cool down completely on a wire rack.


Enjoy baking!

Keywords: Shokupan, toast, bread, white, easy