Shokupan Japanese bread loaf
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4.98 from 39 votes


Fluffy, soft and airy light Japanese milk bread loaf recipe with Yudane method.
Prep Time2 hrs
Cook Time25 mins
Total Time2 hrs 25 mins
Course: Bread, Breakfast
Cuisine: Japanese
Keyword: Hokkaido milk bread, Japaese bread, Japanese milk bread, Shokupan, yudane bread, Yudane shokupan
Servings: 1
Calories: 1112kcal
Author: Shihoko | Chopstick Chronicles



  • 50 g Bread flour/Baker's flour
  • 40 ml boiling water above 90 degree celsius


  • 200 g Bread/Baker's flour
  • 3 g dry instant yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 10 g unsalted butter
  • 150 ml milk


  • Make Yudane the night before. Place bread flour in a bowl and add boiling water and mix well. Put cling wrap and refrigerate overnight. *1
  • Place all the ingredients except the unsalted butter into a bread making machine or kneader with the wet ingredients first then dry ingredients.
  • Add the Yudane (torn into small pieces) and knead it for about 10 minutes.
  • Add the unsalted room-temperature butter and knead for another 10 minutes.
  • Place the dough into a greased bowl. Wrap with cling wrap to raise for about 1 hour at about 30 degrees celsius(86F) or until double the size.
  • Punch the dough down and cut the dough into two equal parts with a scraper and roll them.
  • Cover the rolled doughs with a wet cloth and take 20 minutes bench time.
  • Roll out each dough to about 15 x 20 cm (5.9x7.8inch)rectangle with a rolling pin.
  • Fold the dough tightly not letting any air in towards the centre from left and right.
  • Rotate the dough 90 degrees and roll it from one end.
  • Spray one loaf bread tin lightly and place the rolled dough in the end of the tin facing the centre.
  • Start to preheat the oven to 185 degree celsius (365 f).
  • Cover it with a wet cloth and let the dough rise for a second time until the dough rises to the size of the bread tin.
  • Bake the dough for about 25 -30 minutes.
  • Remove the bread from the tin and cool it down on a rack.



*It makes about 8 slices( 2cm =0.78inch thick) and approximately 150cal per slice. 
*Bread flour can be replaced with all purpose flour but fluffiness will be lost. 
*Milk can be replaced with other type plant based milk, but will make texture different.
*1 Yudane should be made the night before but it can be prepared and rested in shorter time.
*You don't need to use a bread maker, but it helps with the kneading but you can do it by hand.
*my bread form size is 10 x 20 x 9 cm ( 3.9 x 7.9 x 3.5 inch). 


Calories: 1112kcal | Carbohydrates: 200g | Protein: 34g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 2396mg | Potassium: 448mg | Fiber: 6g | Sugar: 20g | Vitamin A: 495IU | Calcium: 199mg | Iron: 2.3mg