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Shokupan Milk Bread

Updated: Oct 6, 2021

食パン (Japanese Milk Bread)



Are you a bread lover, like me? If so, I think you owe it to yourself to make a loaf of this classic Japanese bread, known as Shokupan (食パン). Shokupan slices are typically what you find in the famous tamago sando or katsu sando from 7-Eleven (Yes 7-Eleven is very different in Japan and actually serves pretty good quick on the go meals!) or Lawson stores in Japan. While the egg salad or katsu fillings are an important part of each sandwich, the shokupan slices offer a pillowy texture that is perfect for any kind of sandwich. These days you can find shokupan or similar from your local Japanese grocery store or bakery like Mitsuwa Marketplace that makes bread fresh daily near me..


It’s such a soft and fluffy Japanese sandwich bread recipe that is very unique I think. There seems to be a few recipes on the internet, which originated from the same sources in Japan - while they are all good (I tried 4 of them) - my basic one is slightly modified and is a regular stable on our table. Using the "tangzhong roux" method is the key to this bread. . The name was coined by Yvonne Chen, author of the cookbook 65 Degrees C. Bread Doctor, and is a pudding like roux made from 1 part flour to 5 parts water. It makes breads softer, fluffier and last longer. The kids love its soft texture and ask for me to make it weekly.


BONUS I read on similar blog that the same dough could be used to make cinnamon rolls, which I did and it was absolutely delicious. I'll post the recipe next time. I also use this soft and sweet dough with - Red Bean as well. My wife calls it the red bean donut bread because the texture is very similar to the donut cake. Here is the link to that recipe.


Kitchen Scale (Optional): If you enjoy baking, I can't stress enough the wonderful benefit of having a simple Kitchen Scale. Measuring in grams is just plain more accurate than measuring by cups. When measuring, grams are the easiest to use, since you don't have to convert pounds into oz etc. I use the Q-Hillstar Digital Food Scale - Rechargeable Kitchen Scale with Back-lit LCD Display and Stainless Steel Panel


Bread Pans: You will need a 9x4-inch loaf pans to make this bread. We prefer to make Shokupan in a Pullman-type loaf pan with a cover, for a perfectly square loaf, that's ideal for sandwiches.

Pan I use is a USA Pullman Loaf Pan 9 x 4 inch With Cover -



The Ingredients

  • 350g bread flour

  • 7g active dry yeast

  • 67g sugar

  • 3g salt

  • 1 egg (about 55g)

  • 117g milk

  • 42g unsalted butter

  • 125g tangzhong

Tangzhong (Yudane or water roux): about 250g (will make 2 portions)

  • 65g bread flour

  • 245ml water

The Directions

  1. Make the Tangzhong first (this will make 2 batches - you can store the other half in the refrigerator up to 3 days) - place the flour and water in a medium skillet at medium heat. You can either whisk or I prefer a silicon spatula swirling around the skillet continuously seems to capture more of the mixture without leaving some behind the way a whisk can do.

  2. Continue to swirling/whisking over medium heat until you start to notice the streaks it makes as it thickens.

  3. Once you see the lines form, you can pull away from the heat but continue swirling/whisking for at least 30 more seconds. Texture should be a bit thick now. set aside to cool off.

  4. Pour the milk into a bowl,

  5. Beat the egg in the same bowl and combine with the milk and slat

  6. In a large mixing bowl or a Kitchen Aid Stand Mixer, combine the flour, sugar and yeast and wisk to combine

  7. Add the milk/egg/salt mixture, mixing on low/med speed

  8. Add the now cooled Tangzhong (125g) and the cubed butter

  9. Knead in the mixer until the dough is smooth but slightly sticky (1-2 speed for 3 minutes then 5-6 speed for 27 minutes)

  10. Cover and allow to rise until double - The dough rises in about 1-2 hours in a relatively warm environment.i set my toaster oven to 80.

  11. Lightly dust your counter with flour (Very lightly otherwise it will make the bread dry)

  12. Punch down the dough gently to release the air.

  13. Divde the dough into 4 equal sizes (I weigh 2 of them slightly less than the other 2 for shaping like a mountain loaf (Japanese call this "Yama Shokupan" if I don't use the cover for the pullman)

  14. Take each piece individually and flatten. Shaping them with the palm of your hand or a lightly floured rolling pin to an oval

  15. Try not to add too much extra flour at this point, it will lead to a drier dough - I can't not stress that enough!

  16. Fold down the dough from either direction in thirds

  17. flip over and rollout to flatten again into a rectangle shape

  18. Once you have repeated with each individual piece, roll them each and set aside

  19. I use a 9 x 4 loaf pan, place the 4 rolls side by side with the seam side down

  20. I mentioned earlier that I did 2 of slightly smaller doughs. If you followed that path, then insert those on the outer inside of the pan

  21. Insert the larger 2 dough rolls in the middle of the pan

  22. If you have a large proof bag, insert the pan

  23. Allow to rise in a warm area for 30 minutes or about 1" off the edge of the pan

  24. While the dough is rising, preheat the oven to 170C

  25. If you desire that sandwich perfect square loaf then close the lid if your pullman came with it now.

  26. Bake for 15 minutes and loosely cover with aluminum foil so not to brown the top too early

  27. Bake for another 15 minutes uncovered

  28. Remove the loaf from the pan on a wire mesh rack lie the bread on its side for 5 minutes

  29. Alternate to the other side for 5 minutes

  30. repeat the process twice

  31. Julia Child use to do this and so do I since it seams to help the side structure

  32. Allow to thoroughly cool before slicing


Try lightly toasting and drizzling some Nutella on it for a breakfast treat!


¡Dale!


Did you make this recipe?

Let me know what you think! Share a photo and tag me on Instagram with the hashtag #bakingcuban.




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