Shokupan is a soft Japanese-style loaf for breakfast toast and sandwiches. This version uses tangzhong: a small portion of flour cooked with milk and water before it joins the dough. The cooked starch helps retain moisture, giving the bread a tender crumb.
Which flour should you use?
Choose bread flour around 12% protein for the structure this loaf needs. Lower-protein flour can produce a shorter, less fluffy result.
Mamami Natural Wave Japanese Bread Flour contains 12% protein and comes in a 500g pouch. This recipe uses 314g flour altogether: 14g in the tangzhong and 300g in the dough.
Recipe overview
- Makes: 1 loaf
- Tin: Greased 23 × 13cm / 9 × 5-inch loaf tin, without a lid
- Time: Approximately 3–4 hours, plus cooling
- Equipment: Digital scale, small saucepan, mixing bowl, stand mixer with dough hook and cooling rack
- Allergens: Wheat, milk and egg
Ingredients
For the tangzhong
- 14g bread flour
- 43g water
- 43g whole milk
For the dough
- 300g bread flour
- 14g skimmed milk powder
- 50g granulated sugar
- 6g fine salt
- 9g instant yeast
- 113g whole milk
- 1 large egg
- 57g unsalted butter, melted and cooled
You will also need a little milk for brushing the loaf.
Method
1. Cook the tangzhong
Whisk the tangzhong ingredients over low heat for 3–5 minutes until paste-like. Leave until lukewarm.
2. Mix and knead
Combine the tangzhong with all the dough ingredients. Knead until smooth and elastic, allowing about 15 minutes with a stand mixer.
Use your mixer’s recommended setting for bread dough. Check a small piece by gently stretching it: it should form a thin, almost translucent sheet before tearing. If it breaks immediately, knead a little longer and check again.
The dough may feel tacky. Avoid adding handfuls of flour to make it completely dry.
3. Let the dough rise
Cover in a lightly oiled bowl. Leave for 60–90 minutes until noticeably puffy.
Watch the dough rather than relying only on the timer, especially in a warm kitchen.
4. Shape the loaf
Divide into four equal pieces. Flatten each, fold the sides inward and roll into a log. Arrange seam-side down in the tin.
Handle the dough gently and keep the logs similarly tight so the sections rise evenly.
5. Proof again
Cover and leave for 40–50 minutes until puffy. Preheat the oven to 175°C.
6. Bake
Brush with milk. Bake for 30–35 minutes, until golden and at least 88°C inside.
7. Cool before slicing
Transfer to a rack and cool completely. Allow approximately 2–3 hours before slicing to avoid losing moisture from the warm loaf.
Storage
Wrap the cooled loaf. Keep in a cool place and use within 1–2 days, or slice and freeze portions for up to one month.
Frequently asked questions
Can I use plain flour instead of bread flour?
For your first bake, use bread flour. Changing the flour changes the dough’s strength and can affect the loaf’s height and texture.
Do I need a Pullman tin with a lid?
No. This recipe makes a rounded loaf in an open loaf tin.
Is this recipe dairy-free or egg-free?
No. It contains milk, milk powder, butter and egg.
