Description
A simple recipe for Japanese Shokupan, a fluffy and milky white bread perfect for sandwiches or toast.
Ingredients
Scale
- 300g bread flour
- 25g sugar
- 5g salt
- 6g dry yeast
- 30g unsalted butter, softened
- 200ml whole milk, lukewarm
- 1 egg yolk (for egg wash, optional)
Instructions
- Mix flour, sugar, salt, and yeast in a bowl.
- Add lukewarm milk and knead until a dough forms.
- Incorporate softened butter and knead until smooth and elastic.
- Let the dough rise in a warm place until doubled in size (about 1 hour).
- Punch down the dough and divide it into equal parts.
- Shape each piece into a roll and place in a greased loaf pan.
- Let rise again until it fills the pan (about 40 minutes).
- Preheat oven to 180°C (356°F).
- Brush the top with egg wash if desired.
- Bake for 25-30 minutes until golden brown.
- Cool on a wire rack before slicing.
Notes
- Use a kitchen scale for precise measurements.
- Kneading time affects texture—aim for a smooth, stretchy dough.
- Cover dough with a damp cloth to prevent drying while rising.
- Adjust baking time based on oven performance.
- Prep Time: 1 hour 45 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 4g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg