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Japanese Milk Bread (Shokupan) (Video) 食パン 3

Japanese Milk Bread (Shokupan) (Video) 食パン 3

Japanese Milk Bread (Shokupan) is the best version of soft white bread, known for its milky-sweet taste and pillowy softness.
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Prep Time 1 hour
Cook Time 30 minutes
Proofing Time 2 hours 5 minutes
Total Time 3 hours 35 minutes
Course Bread
Cuisine Japanese
Servings 1 loaf
Calories 1645 kcal

Equipment

  • KitchenAid Stand Mixer (Artisan Series)
  • Rectangular Japanese Loaf Pan
  • Square Japanese Loaf Pan
  • Digital Kitchen Scale
  • large bowl
  • Dough scraper
  • Dredge shaker
  • rolling pin
  • Mister
  • Bread Loaf Bags
  • Plastic wrap
  • Kitchen towel
  • wire rack
  • small baking dishes
  • dough hook attachment for stand mixer
  • Pastry Brush
  • paper towels

Ingredients
  

For 1 Rectangular Shokupan Loaf

  • 250 g warm water 104ºF, 40ºC
  • 20 g sugar
  • 7 g Diamond Crystal kosher salt
  • 10 g honey
  • 7 g instant yeast Fleischmann’s® bread machine yeast
  • 350 g bread flour King Arthur
  • 20 g skim milk powder or nonfat dry milk powder Bob’s Red Mill
  • 25 g unsalted butter at room temperature

For Greasing

  • 0.5 teaspoon neutral oil for the bowl
  • 10 g unsalted butter at room temperature for the pan

For 1 Square Shokupan Loaf

  • 167 g warm water
  • 14 g sugar
  • 4.5 g Diamond Crystal kosher salt
  • 7 g honey
  • 4.7 g instant yeast
  • 235 g bread flour
  • 14 g skim milk powder or nonfat dry milk powder
  • 17 g unsalted butter

Instructions
 

Preparation

  • Gather all ingredients and measure precisely with a digital kitchen scale.
  • Combine warm water, sugar, salt, and honey in a large bowl.
  • Add yeast to the mixture and set aside for 10 minutes.
  • Combine bread flour and dry milk powder in the stand mixer bowl.
  • Pour the yeast mixture into the well of the flour mixture.

Kneading

  • Set up the stand mixer with a dough hook attachment.
  • Knead dough on Speed 2 for 2 minutes.
  • Increase speed to 4 and knead for 4 minutes.
  • Add butter and knead on Speed 2 for 2 minutes and then on Speed 4 for 4 minutes.
  • Knead on Speed 6 for 3 minutes.

Proofing and Baking

  • Cover dough and let it rise in a warm environment for 40 minutes.
  • Preheat the oven to 425ºF (220ºC) for baking.
  • Bake for 25-30 minutes for flat-topped, or 30 minutes for round-topped shokupan.
  • Let the shokupan cool completely on a wire rack.

Notes

Don't cut or open the loaf while it’s hot; let it cool for 2-3 hours.

Nutrition

Serving: 1.5kinCalories: 1645kcalCarbohydrates: 295gProtein: 52gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 58mgSodium: 1355mgPotassium: 786mgFiber: 10gSugar: 40gVitamin A: 1068IUVitamin C: 1mgCalcium: 348mgIron: 3mg
Keyword Japanese bread, Japanese Milk Bread, shokupan, Soft bread
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