Shokupan is everything you want in homemade bread—soft, tender, and rich in flavor. The use of tangzhong (a cooked flour and water paste) helps keep it moist and fluffy for days. It’s perfect for making ultra-soft sandwiches, thick slices of toast, or decadent French toast. Plus, it’s surprisingly easy to make, even for beginner bakers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Tangzhong (starter):
Bread flour
Water
Milk
For the Dough:
Bread flour
Sugar
Salt
Instant yeast
Whole milk (warm)
Egg
Unsalted butter (softened)
Tangzhong (from above)
Directions
Make the Tangzhong
In a small saucepan, whisk together flour, water, and milk.
Cook over medium heat, stirring constantly until it thickens to a paste.
Remove from heat and let cool to room temperature.
Make the Dough
In a large bowl or stand mixer, combine bread flour, sugar, salt, and yeast.
Add the warm milk, egg, and the cooled tangzhong. Mix until a shaggy dough forms.
Knead until smooth, then add softened butter and knead again until the dough is elastic and slightly tacky.
Shape into a ball, place in a greased bowl, and cover. Let rise for 1 to 1.5 hours or until doubled.
Shape the Bread
Punch down the dough and divide into 2 or 3 equal pieces.
Roll each piece into an oval, then fold and roll again into a tight log.
Place the logs seam-side down in a greased loaf pan.
Final Rise
Cover loosely and let rise for another 45–60 minutes, or until puffy and nearly reaching the top of the pan.
Bake
Preheat oven to 350°F (175°C).
Bake for 30–35 minutes or until golden brown on top.
If browning too quickly, loosely tent with foil during the last 10 minutes.
Cool
Remove from the pan and let cool completely on a wire rack before slicing.
Servings and timing
This recipe makes 1 standard loaf (8 to 10 slices). Prep time: 25 minutes Rise time: 2 to 2.5 hours Bake time: 35 minutes Total time: About 3.5 hours
Variations
Honey Shokupan: Replace some sugar with honey for a warmer sweetness.
Whole Wheat Version: Substitute up to 25% of the flour with whole wheat flour.
Filled Shokupan: Add sweet red bean paste or custard inside each roll before shaping.
Mini Loaves: Bake in mini pans for individual portions or gifting.
Cinnamon Swirl: Roll in cinnamon sugar before shaping for a sweet twist.
Storage/Reheating
Storage: Keep in an airtight container or bread bag at room temperature for up to 3 days.
Reheating: Toast slices for a crispy exterior or warm briefly in the microwave to refresh softness.
Freezing: Freeze sliced or whole. Wrap tightly and store up to 1 month. Thaw at room temperature.
FAQs
What makes shokupan so soft?
The tangzhong method locks in moisture and creates an ultra-soft texture that stays fresh longer.
Can I use all-purpose flour instead of bread flour?
Bread flour is best for structure and chew, but all-purpose can be used with slightly softer results.
Do I need a stand mixer?
No, but it helps. You can knead by hand—it just takes more time and effort.
What is tangzhong?
It’s a roux-like paste made from cooking flour with liquid, used in Asian baking for softness and moisture.
Can I double the recipe?
Yes, just ensure you use a larger bowl and loaf pans accordingly.
Why is my dough sticky?
A slightly sticky dough is normal and helps keep the bread moist. Avoid over-flouring.
Can I make this without eggs?
Yes, you can omit the egg and slightly increase the milk, but texture may vary slightly.
Is shokupan sweet?
It’s mildly sweet—not as sweet as brioche, but sweeter than standard white sandwich bread.
How do I get an even top?
Smooth and roll the dough tightly when shaping and let it rise evenly in a warm, draft-free area.
What can I use shokupan for?
It’s perfect for sandwiches, toast, French toast, or just with a pat of butter.
Conclusion
Shokupan, or Japanese milk bread, is a heavenly loaf that’s soft, fluffy, and subtly sweet—everything you want in a homemade bread. With the tangzhong method and just a handful of ingredients, you can recreate this bakery-style classic in your own kitchen. Whether toasted, filled, or plain, it’s a treat that elevates even the simplest bite.
Shokupan, or Japanese milk bread, is an ultra-soft, fluffy white bread with a hint of sweetness and rich milky flavor. Made using the tangzhong method, it stays fresh and pillowy for days—perfect for sandwiches, toast, or enjoying on its own.
Ingredients
For the Tangzhong:
3 tablespoons bread flour
1/2 cup water
1/2 cup whole milk
For the Dough:
2 1/2 cups bread flour
3 tablespoons sugar
1 teaspoon salt
2 teaspoons instant yeast
1/2 cup warm whole milk
1 large egg
4 tablespoons unsalted butter, softened
All of the cooled tangzhong
Instructions
Make the Tangzhong: In a small saucepan, whisk together bread flour, water, and milk. Cook over medium heat, stirring constantly until it thickens to a smooth paste. Remove from heat and let cool to room temperature.
Make the Dough: In a large bowl or stand mixer, combine bread flour, sugar, salt, and yeast. Add the warm milk, egg, and cooled tangzhong. Mix until a shaggy dough forms.
Knead until smooth and elastic (about 10 minutes by mixer or 15 minutes by hand). Add softened butter and knead again until fully incorporated and dough is slightly tacky but elastic.
Shape into a ball, place in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Shape the Bread: Punch down the dough and divide into 2 or 3 equal portions. Roll each into an oval, then fold and roll into a tight log. Place logs seam-side down in a greased 9×5-inch loaf pan.
Cover loosely and let rise for 45–60 minutes, or until puffy and nearly reaching the top of the pan.
Bake: Preheat oven to 350°F (175°C). Bake for 30–35 minutes, or until golden brown on top. Tent with foil if browning too quickly.
Remove from pan and cool completely on a wire rack before slicing.
Notes
Tangzhong helps keep the bread soft and moist for days—don’t skip this step.Dough will be slightly sticky; resist over-flouring to maintain softness.Great for sandwiches, toast, and French toast.For sweeter bread, increase sugar by 1–2 tablespoons.To freeze, slice and wrap tightly; thaw at room temperature.
