Shokupan, Hokkaido Milk Bread
This japanese milk bread recipe makes a tall, golden shokupan loaf with a feathery crumb that pulls apart in soft strands. A cooked flour-and-milk roux called tangzhong keeps the bread moist for days. One serving is about 74 g (two slices). The loaf makes 10 servings and takes about 3 hours, most of it rising time.
Shokupan, the tall white loaf sold in Japanese bakeries, came to Japan with Western-style bread in the Meiji era (1868–1912) and became a household staple after the Second World War, when school lunch programmes served white bread with milk. The tangzhong roux method, popularised by Taiwanese and Japanese bakers in the 1990s and 2000s, keeps the crumb soft for days.
Pairs well with: Salted butter and jam, or thick slices for sandwiches and French toast.
Provenance
Japan
Japanese Bakery Classic
East & South Asia
Time Dedication
3h 5m
150m prep • 35m cook
Batch Yield
10 Servings
211 kcal per serving
1 serving ≈ 74 g
Technical Skill
Intermediate
Intermediate (Yeast Dough)
Meal Timing & Digestive Fit
Breakfast
Prime Morning Fit
Lunch
Inappropriate
Dinner
Inappropriate
Snack & Tea
Inappropriate
Japanese Bakery Classic
Photo: ChrisHamby, CC BY-SA 2.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $0.50–1 per serving at home (USD)
This is a home-baked version of the classic Japanese bakery loaf; no official standard recipe exists, so the method follows widely used bakery practice.
Execution Methodology & Culinary Technique
Prep Stage: Cook the Tangzhong & Mix the Dough
150 Mins • Roux, Kneading & Rising
Whisk 20 g flour with 100 g milk and cook to a thick paste, then cool it completely. Mix the remaining flour, milk, water, sugar, yeast and egg, knead in the softened butter, then let the dough rise until doubled, about 1 hour. Shape into three rolls, place in a loaf tin and rise again until the dough crowns above the rim, about 50 minutes.
Maestro Tip: The tangzhong must be fully cool before it meets the yeast — warm roux kills the rise.
10 Mins Medium heat, about 65°C (150°F)
Whisk the 20 g flour and 100 g milk in a small pan until smooth, then cook over medium heat, stirring constantly, until the mixture thickens into a paste that leaves lines on the pan base. Scrape into a bowl, cover with cling film touching the surface, and cool to room temperature.
Cook it just until it thickens — overcooked roux turns rubbery and will not blend into the dough.
Done when: Thick paste that coats the whisk; a thermometer reads about 65°C (150°F).
20 Mins Room temperature, ~22°C (72°F)
Put the 380 g flour, sugar and yeast in a large bowl, add the cooled tangzhong, the remaining 100 g milk, the water and the beaten egg, and mix to a shaggy dough. Knead for 8 minutes, then work in the softened butter a little at a time and knead for 8–10 more minutes until the dough is smooth, elastic and passes the windowpane test.
If the dough sticks, knead on — do not add extra flour, or the loaf will be dry.
Done when: Smooth, satiny dough that stretches thin without tearing.
60 Mins Warm spot, about 27°C (80°F)
Shape the dough into a ball, place it seam-down in a lightly oiled bowl, cover, and leave in a warm spot until doubled in size, about 1 hour.
A cool kitchen slows the rise — set the bowl in an oven with just the light on.
Done when: Dough doubled; a fingertip dent stays put instead of springing back.
10 Mins Room temperature, ~22°C (72°F)
Turn the dough out, press out the air, and divide it into three equal pieces. Roll each into a tight log about the length of the tin, then place the three logs side by side in a greased 900 g (2 lb) loaf tin.
Roll the logs seam-down so the top of the loaf bakes smooth.
Done when: Three even logs filling the tin in a row, seams hidden underneath.
50 Mins Warm spot, about 27°C (80°F)
Cover the tin loosely and leave in a warm spot until the dough rises about 2 cm above the rim of the tin, about 50 minutes. Meanwhile heat the oven to 180°C (350°F).
Do not rush this rise — an under-risen loaf bakes dense and squat.
Done when: Dough crowned about 2 cm above the rim, soft and puffy.
35 Mins 180°C (350°F)
Brush the top lightly with milk, then bake for 30–35 minutes until deep golden and the inside reaches 93°C (200°F). If the top darkens too fast, tent it loosely with foil. Cool in the tin for 10 minutes, then turn out onto a rack.
Cool the loaf completely before slicing, or the soft crumb will squash under the knife.
Done when: Deep golden crust; a skewer comes out clean and the loaf sounds hollow when tapped.
Finishing Touches & Plating
Cool the loaf completely before slicing — the wait is the hardest part of this japanese milk bread recipe, and the crumb sets as it cools.
Nutritional Physiology & Benefits
Energy
211
kcal / serving
Protein
6g
Complete AA
Carbs
36g
Complex
Fats
5g
Healthy
| Energy | 211 kcal |
| Protein | 6 g |
| Carbohydrates | 36 g |
| Fat | 5 g |
| Fibre | 1.3 g |
| Sugar | 5.1 g |
| Sodium | 250 mg |
| Energy | 285 kcal |
| Protein | 7.7 g |
| Carbohydrates | 48.4 g |
| Fat | 6.5 g |
| Fibre | 1.8 g |
| Sugar | 6.9 g |
| Sodium | 338 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Milk, egg and butter supply calcium, vitamin B12 and vitamin A, and the flour adds B vitamins and iron.
Stays Fresh for Days
The tangzhong roux locks moisture into the crumb, so this loaf stays soft for 3–4 days without preservatives.
Energy for the Morning
Two slices give 35.8 g of carbohydrate for steady morning energy at 211 kcal per serving.
Calcium from Milk and Egg
Milk, butter and egg in the dough add calcium and vitamin B12 to an everyday breakfast bread.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
More Pairings
Salted Butter & Jam
Thick slices toasted with salted butter and jam are the classic way to eat it — the butter melts into the soft crumb.
Drinks
Milk Tea or Coffee
A milky drink matches the loaf's gentle sweetness and makes a complete Japanese bakery breakfast.
Full Menus
Soft Eggs & Fresh Fruit
Soft-boiled eggs and fruit add protein and freshness to a breakfast built around the bread.
Complete menu
Serve two slices toasted with salted butter and jam, soft-boiled eggs and fresh fruit, with milk tea or coffee — the classic Japanese bakery breakfast.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Slicing While Hot
Cutting a hot loaf compresses the crumb and makes it gummy — wait until it is fully cool. This is general food information, not medical advice.
Storing in the Fridge
Refrigeration makes bread stale faster by speeding up starch retrogradation — keep the loaf at room temperature or freeze it instead. This is general food information, not medical advice.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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