I am obsessed with this shokupan because it actually tastes like the softest, airiest loaf I remember from tiny Tokyo bakeries. I love how a touch of whole milk makes the crumb pillowy without being gummy, and the crust sings quietly while staying tender.
It slices like butter, holds an absurd amount of jam and cheese, and somehow stays fresh for days without preservatives. But the real thrill is the toothsome, elastic chew that snaps back with each bite.
Mouthwatering, not precious. Pure bread joy.
I bake it, I hoard it, I eat too much and never regret the crumbs.
Ingredients
- Bread flour: Gives structure and chew, basically what makes the loaf hold its shape.
- Whole milk: Adds richness and softness, it makes crumbs tender and a bit milky.
- Heavy cream: Boosts silkiness and keeps loaf moist, plus it feels a bit luxurious.
- Granulated sugar: Feeds the yeast and sweetens gently, it browns the crust nicely.
- Instant yeast: The little engine that puffs the bread, you’ll get lift and airiness.
- Fine salt: Highlights flavor and controls fermentation, basically keeps the dough honest.
- Unsalted butter: Adds flavor and softness, it makes slices rich without being greasy.
- Large egg: Binds and enriches, plus gives color and a slightly firmer crumb.
- Tangzhong flour: Makes the bread stay moist longer, it’s the secret for pillowy slices.
Ingredient Quantities
- Bread flour 300 g (include 20 g reserved for tangzhong)
- Whole milk 230 g (100 g for tangzhong, 130 g for the dough)
- Heavy cream 30 g
- Granulated sugar 40 g
- Instant yeast 6 g
- Fine salt 6 g
- Unsalted butter 30 g, softened
- Large egg 1 (about 50 g)
- Tangzhong: bread flour 20 g
How to Make this
1. Make the tangzhong by whisking 20 g bread flour with 100 g whole milk in a small saucepan, cook over medium heat while stirring until it thickens to a smooth paste, then remove from heat and cool to lukewarm.
2. Warm the remaining 130 g whole milk plus 30 g heavy cream to about 30 to 35 C and dissolve 40 g granulated sugar and 6 g instant yeast in it; let sit 5 minutes until slightly foamy.
3. In the bowl of a stand mixer combine 280 g bread flour, 6 g fine salt, the cooled tangzhong, the milk and cream mixture, and 1 large egg; mix with the dough hook on low until the dough comes together.
4. Increase mixer speed to medium and knead 6 to 8 minutes until the dough is smooth and slightly elastic; add 30 g softened unsalted butter and continue kneading 6 to 8 more minutes until the dough becomes glossy and passes a windowpane test.
5. Transfer the dough to a lightly oiled bowl, cover, and bulk ferment in a warm place until doubled in size about 60 to 90 minutes depending on temperature.
6. Gently deflate the dough and turn it out onto a lightly floured surface; divide into three equal pieces, pre-shape, let rest 10 minutes covered.
7. Roll each piece into a tight cylinder by flattening, folding the edges in, and rolling up with seam sealed; place the three rolls seam side down into a greased 9×5 inch loaf pan.
8. Cover the pan and proof until the dough rises about 1 to
1.25 times and domes above the rim of the pan about 45 to 60 minutes; preheat oven to 170 C while proofing.
9. Bake at 170 C for 30 to 35 minutes until the top is golden brown and an instant read thermometer reads about 90 to 95 C in the center; if the top browns too quickly tent loosely with foil.
10. Remove loaf from oven, brush lightly with a little warmed milk if desired, cool in the pan 10 minutes, then transfer to a rack to cool completely before slicing to retain the soft crumb.
Equipment Needed
1. Digital kitchen scale
2. Small saucepan
3. Whisk
4. Stand mixer with dough hook (or a large mixing bowl and strong hands)
5. Rubber spatula
6. Bench scraper or sharp knife for dividing dough
7. 9 x 5 inch loaf pan, greased
8. Pastry brush
9. Instant read thermometer
FAQ
Shokupan Recipe Substitutions and Variations
- Bread flour
- All purpose flour + 15 g vital wheat gluten per 300 g flour to restore strength
- High protein all purpose alone for slightly less chew and rise
- Strong white bread flour from another brand, adjust hydration if needed
- Whole milk
- Low fat milk plus 15 g extra butter or cream to mimic richness
- Soy or oat milk unsweetened, same weight, for dairy free bread (flavor slightly different)
- Water plus 30 g extra butter or oil to replace fat if no milk available
- Heavy cream
- Additional whole milk plus 15 g butter to match fat content
- Full fat coconut milk for dairy free option, flavor will be coconut-tinged
- Crème fraîche or mascarpone thinned with a little milk for similar richness
- Unsalted butter
- Salted butter, omit or reduce added salt accordingly
- Neutral oil like canola or vegetable oil, use slightly less by weight and expect softer crumb
- Margarine or vegan butter for dairy free, use same weight but watch water content
Pro Tips
1. Temper the tangzhong and liquids so everything is near the same temperature before mixing. If the tangzhong is too cool it can slow fermentation; if it is too hot it can kill the yeast. Aim for lukewarm, comfortably warm to the touch.
2. Add the butter only after the dough has developed some structure. That way the dough can stretch and trap air first, then become glossy and tender when the butter is worked in. If the butter seems greasy, keep kneading until the dough becomes smooth and elastic again.
3. Build surface tension when shaping. Roll each piece tightly and seal the seam well so the rolls push upward in the pan instead of spreading outward. A final gentle roll with cupped hands will tighten the top for a taller loaf.
4. Watch proofing visually, not only by time. The dough should rise to about 1 to 1.25 times and dome just above the pan rim. If your kitchen is cool, use a slightly warmer spot or a proof box; if warm, check earlier. Overproofing will give a flat, coarse crumb.
5. For best texture and slicing, cool fully before cutting. If you are in a hurry, chill the loaf briefly to firm the crumb, but for the lightest, most pillowy slices wait until it is almost completely cool. Store wrapped in a breathable bag to keep the crust soft without trapping condensation.
8
servings
225
kcal
Equipment: 1. Digital kitchen scale
2. Small saucepan
3. Whisk
4. Stand mixer with dough hook (or a large mixing bowl and strong hands)
5. Rubber spatula
6. Bench scraper or sharp knife for dividing dough
7. 9 x 5 inch loaf pan, greased
8. Pastry brush
9. Instant read thermometer
Ingredients
Bread flour 300 g (include 20 g reserved for tangzhong)
Whole milk 230 g (100 g for tangzhong, 130 g for the dough)
Heavy cream 30 g
Granulated sugar 40 g
Instant yeast 6 g
Fine salt 6 g
Unsalted butter 30 g, softened
Large egg 1 (about 50 g)
Tangzhong: bread flour 20 g
Directions
- Make the tangzhong by whisking 20 g bread flour with 100 g whole milk in a small saucepan, cook over medium heat while stirring until it thickens to a smooth paste, then remove from heat and cool to lukewarm.
- Warm the remaining 130 g whole milk plus 30 g heavy cream to about 30 to 35 C and dissolve 40 g granulated sugar and 6 g instant yeast in it; let sit 5 minutes until slightly foamy.
- In the bowl of a stand mixer combine 280 g bread flour, 6 g fine salt, the cooled tangzhong, the milk and cream mixture, and 1 large egg; mix with the dough hook on low until the dough comes together.
- Increase mixer speed to medium and knead 6 to 8 minutes until the dough is smooth and slightly elastic; add 30 g softened unsalted butter and continue kneading 6 to 8 more minutes until the dough becomes glossy and passes a windowpane test.
- Transfer the dough to a lightly oiled bowl, cover, and bulk ferment in a warm place until doubled in size about 60 to 90 minutes depending on temperature.
- Gently deflate the dough and turn it out onto a lightly floured surface; divide into three equal pieces, pre-shape, let rest 10 minutes covered.
- Roll each piece into a tight cylinder by flattening, folding the edges in, and rolling up with seam sealed; place the three rolls seam side down into a greased 9×5 inch loaf pan.
- Cover the pan and proof until the dough rises about 1 to
- 25 times and domes above the rim of the pan about 45 to 60 minutes; preheat oven to 170 C while proofing.
- Bake at 170 C for 30 to 35 minutes until the top is golden brown and an instant read thermometer reads about 90 to 95 C in the center; if the top browns too quickly tent loosely with foil.
- Remove loaf from oven, brush lightly with a little warmed milk if desired, cool in the pan 10 minutes, then transfer to a rack to cool completely before slicing to retain the soft crumb.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 87g
- Total number of serves: 8
- Calories: 225kcal
- Fat: 6.3g
- Saturated Fat: 3.5g
- Trans Fat: 0.1g
- Polyunsaturated: 0.4g
- Monounsaturated: 1.9g
- Cholesterol: 39.5mg
- Sodium: 317mg
- Potassium: 97mg
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 6.6g
- Protein: 5.9g
- Vitamin A: 71.4IU
- Vitamin C: 0mg
- Calcium: 48.6mg
- Iron: 1.51mg
