Shokupan
A soft, slightly sweet bread with a fine crumb, perfect for toast, sandwiches, or simply with butter.
Ingredients
For the dough
- 500 g bread flour Strong flour provides structure and good chew.
- 30 g sugar Adjust down slightly for less sweetness.
- 10 g salt
- 10 g instant yeast Active dry yeast works if rehydrated.
- 200 ml milk Whole milk preferred for richness; can substitute plant milk for dairy-free.
- 150 ml water
- 50 g unsalted butter, softened At room temperature.
- 50 g yudane Made from equal parts boiling water and flour — see directions.
For the Yudane
- 25 g bread flour
- 25 g boiling water
Instructions
Preparation
- Make the yudane: Stir 25 g bread flour with 25 g boiling water until it forms a sticky paste. Cover and cool to room temperature (about 30–60 minutes).
- In a large bowl, whisk 475 g bread flour, 30 g sugar, 10 g salt, and 10 g instant yeast. Keep the salt and yeast on opposite sides of the bowl until mixing.
- Gently warm 200 ml milk and 150 ml water until lukewarm (about 30–35°C / 86–95°F).
Mixing and Kneading
- Add the warmed milk-water, the cooled yudane, and 50 g softened butter to the dry mix. Stir until a shaggy dough forms.
- Turn onto a lightly floured surface and knead for about 8–12 minutes by hand (or 6–8 minutes in a stand mixer) until the dough is smooth and elastic.
First Rise
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size — usually 1–2 hours.
Shaping
- Gently deflate the dough, divide if making two loaves, and shape into tight rolls or a log to fit greased loaf pans.
- Cover and proof until the dough is puffy and nearly doubled, about 30–60 minutes.
Baking
- Preheat oven to 180°C (350°F). Bake for 30–35 minutes until golden brown and internal temperature reaches about 92–96°C (198–205°F).
- Remove from pans and cool completely on a rack before slicing.
Notes
For a dairy-free version, use a neutral plant milk and vegan butter. Bread flour gives better structure than all-purpose flour. If the top browns too quickly, tent with foil during baking.