Hands slicing soft golden loaf of Shokupan Bread with recipe ingredients listed and Cupcake Jemma branding visible

Shokupan Bread recipe

A pillowy-soft Japanese milk bread made with a tangzhong starter for an incredibly tender, fluffy crumb. Baked in a closed tin for that signature square loaf.

  • Difficulty
    3 out of 5
  • Prep: 30 minutes plus 2-4 hours proving
  • Cook: 35 minutes
  • Servings: 1 loaf
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Ingredients

TANGZHONG
60g Water
60g Milk
25g Strong White Bread Flour

DOUGH
Tangzhong at Room Temperature
120g Milk, Lukewarm (28-30C)
7g Active Yeast
50g Sugar
15g Milk Powder (toasted if you like)
1 Egg
350g Strong White Bread Flour
1 tsp Sea Salt
60g Soft Unsalted Butter
1 Egg + 2 tbsp Water for Egg Wash (optional)

Purchase PDF for the full recipe

Are you craving the delicious, fluffy goodness of Shokupan Bread but can't find it at your local bakery? Look no further! Our downloadable recipe for Shokupan Bread will guide you through the process of making this Japanese milk bread right in your own kitchen.

Shokupan Bread is a traditional Japanese white bread that is known for its soft, pillowy texture and slightly sweet flavor. It is perfect for making sandwiches, toast, or simply enjoying on its own with a cup of tea. With our easy-to-follow recipe, you can recreate this beloved bread from scratch and impress your friends and family with your baking skills.

The recipe includes step-by-step instructions, as well as a list of all the ingredients you will need to make the perfect loaf of Shokupan Bread. Whether you are a seasoned bread baker or a novice in the kitchen, this recipe is sure to be a hit. So why wait? Download our recipe now and start baking your own delicious Shokupan Bread today!