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Japanese Shokupan Bread Recipe | www.iamafoodblog.com
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4.91 from 22 votes

Japanese Shokupan Bread Recipe

Prep Time20 minutes
Proofing Time2 hours
Total Time1 hour
Course: bread
Cuisine: Japanese
Servings: 1 loaf

Ingredients

  • 120 grams water warm, see note
  • 1 tsp active dry yeast
  • 250 grams bread flour
  • 30 grams sugar
  • 1/4 tsp salt
  • 1/2 large egg lightly beaten, about 1.5 tbsp (28 grams)
  • 25 grams butter room temp

Instructions

  • Sprinkle the yeast onto the warm water/milk. Let proof while you complete the next steps.
    Japanese Shokupan Bread Recipe | www.iamafoodblog.com
  • In the bowl of your mixer, stir together the flour, sugar and salt.
    Japanese Shokupan Bread Recipe | www.iamafoodblog.com
  • Whisk the egg into the yeast mixture, then add to the dry ingredients. Use a wooden spoon to mix until it comes into a ball and then switch to a dough hook and knead until the dough pulls away cleanly from the sides.
    Japanese Shokupan Bread Recipe | www.iamafoodblog.com
  • Add the room temperature butter and continue to knead, about 10-12 minutes, until very supple and the dough reaches the windowpane stage – take a piece of dough about the size of a golf ball and stretch it out between your fingers and thumbs. If you can stretch it without the dough breaking, you’re good to go. Transfer to a clean bowl and cover with plastic wrap.
    Japanese Shokupan Bread Recipe | www.iamafoodblog.com
  • Place in a warm spot and let rise until doubled, about 1 hour.
    Japanese Shokupan Bread Recipe | www.iamafoodblog.com
  • Take the dough and tip it out onto a lightly floured surface. Punch down lightly then roll out into a large oval.
    Japanese Shokupan Bread Recipe | www.iamafoodblog.com
  • Bring the two sides of the oval towards the middle.
    Japanese Shokupan Bread Recipe | www.iamafoodblog.com
  • Then roll up.
    Japanese Shokupan Bread Recipe | www.iamafoodblog.com
  • Place in a pullman loaf pan (I used a non-stick pan, lightly oil or butter your pan if it isn’t non-stick), cover and let proof until 1 inch below the top, about 40 minutes to 1 hour. Heat the oven to 355°F after the dough has been proofing for 30 minutes.
    Japanese Shokupan Bread Recipe | www.iamafoodblog.com
  • Slide the lid on the pan and bake for 40 minutes to 1 hour or until the bread is golden and cooked through. Remove from the pan immediately and cool on a wire rack. Slice and enjoy!
    Japanese Shokupan Bread Recipe | www.iamafoodblog.com

Notes

I wanted this to be a milk shokupan so I used 80 grams water + 40 grams milk, you can go ahead and use all water or a mix of water and milk depending on what you prefer.