Shokupan Japanese White Bread

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Shokupan is Japan's beloved ultra-soft white bread, prized for its cottony crumb and pillowy texture. The secret is the tangzhong (water-roux) starter that locks in moisture for an incredibly tender loaf with subtle sweetness, perfect for breakfast toast, katsu sandos, or thick slices with jam.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 8 gFat
• 4 gSaturated Fat
• 72 gCarbs
• 3 gFiber
• 13 gSugar
• 13 gProtein
• 650 mgSodium
• 200 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 0 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the tangzhong (water roux)

• 3 tbsp bread flour (25 g)
• 5 tbsp water (75 ml)

For the dough

• 2 3/4 cups bread flour (350 g)
• 2 1/4 tsp instant yeast (7 g)
• 1/4 cup granulated sugar (50 g)
• 1 tsp fine sea salt (6 g)
• 1 large egg, room temperature
• 1/2 cup warm whole milk (120 ml)
• 1/3 cup warm water (80 ml)
• 2 tbsp unsalted butter, softened (30 g)

For finishing

• 1 tbsp unsalted butter, melted
• 1/2 tsp neutral oil, for greasing

Directions

1. Make the tangzhong: whisk the bread flour and water in a small saucepan over medium-low heat and cook, stirring constantly, for 2 to 3 minutes until a thick, smooth paste forms. Transfer to a small bowl and let cool completely to room temperature.
2. In the bowl of a stand mixer, combine the bread flour, instant yeast, sugar, and salt. Add the cooled tangzhong, egg, warm milk, and warm water. Mix on low speed with the dough hook for 2 minutes until a shaggy dough forms, then increase to medium and knead for 8 to 10 minutes until smooth.
3. Add the softened butter one tablespoon at a time, kneading well between additions, then continue kneading for 5 to 7 minutes until the dough is silky, elastic, and passes the windowpane test (a small piece stretched thin should not tear).
4. Shape the dough into a smooth ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 60 to 90 minutes until doubled in size.
5. Punch down the dough and divide into 3 equal portions. Roll each piece into an oval, fold the two short sides toward the center, then roll tightly from top to bottom into a log. Place the logs seam-side down, evenly spaced, in a greased Pullman loaf pan.
6. Cover the pan and let the dough proof a second time for 40 to 50 minutes until it reaches about 80 percent of the pan's height. Meanwhile, preheat the oven to 350°F (175°C).
7. Bake for 30 to 35 minutes, tenting loosely with foil at the 20-minute mark if the top browns too quickly, until the crust is golden and an instant-read thermometer reads 190°F (88°C) in the center.
8. Brush the hot loaf immediately with melted butter. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely for at least 1 hour before slicing with a serrated bread knife.

Cook’s Notes

• The windowpane test is the best way to confirm proper gluten development: stretch a small dough piece thin; if light passes through without tearing, it is ready.
• Use a Pullman pan with a lid for the iconic square-sided loaf; baking without the lid produces the classic gently domed top.
• Always cool the tangzhong fully before adding it to the dough, or it can deactivate the yeast and prevent rising.
• Bread flour is essential for the chewy-yet-soft texture; all-purpose flour will yield a more crumbly crumb.
• Day-old shokupan slices make outstanding egg-in-a-hole, French toast, or katsu sando sandwiches with crusts trimmed.

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