Shokupan (Japanese Milk Bread)

Louiie Victa
Louiie Victa
January 28, 2021
Shokupan is a sweet, fluffy, and moist Japanese milk bread that is very easy to make, thanks to the Yudane method. A little do ahead is required to make the Yudane, but essentially it’s adding boiling water to flour and letting that rest ideally overnight. What the boiling water does is it gelatinizes the starch and converts it into sugar, thereby allowing the main dough to take in more hydration and causes it to become sweeter. The result is a soft sandwich bread that can sit on your counter for a few days without it getting dry. The Anova Precision Oven is a very reliable tool when it comes to baking bread. Not only does it bake, but you can proof dough in the Oven with complete control over temperature and humidity. This recipe is made with a 1 pound loaf pan, which yields about 8 thick slices of bread. Feel free to double the recipe if you want to bake a full 2 pound loaf.
Serves
4
Prep Time
15:00
Cook Time
00:30
Shokupan (Japanese Milk Bread)
5 (5)
445
Ingredients
50 grams
Bread flour
40 ml
Boiling water
150 ml
2% milk
15 grams
Sugar
3 grams
Instant dry yeast
10 grams
Unsalted butter
200 grams
Bread flour
5 grams
Salt
1
Egg, beaten for egg wash (optional)
Steps

1. Make the Yudane

Make the Yudane a night before you plan on making the bread. You can actually keep the Yudane in the refrigerator for about 2-3 days without any adverse effects, so plan this step ahead. In a small bowl, mix 40 mL boiling water with 50 grams bread flour. Mix well and wrap dough with plastic wrap. Store in refrigerator overnight.
Make the Yudane

2. Make dough

The day of baking, combine room temperature milk, sugar, butter and yeast in a stand mixer bowl with a paddle attachment. Mix on low speed and add the Yudane little by little by tearing it into small pieces. Add the bread flour and salt. Mix on low speed until all ingredients are combined.
Make dough

3. Knead dough

Switch to a dough hook and knead on medium high speed (about 5-6 on the KitchenAid) for 20 minutes. You will see the dough turn from being shaggy into smooth and elastic.
Knead dough

4. Preheat for proofing

Prepare the Anova Precision Oven for proofing dough 80-90 degrees F with 30 percent steam, low fan.
Sous Vide Mode: On
Steam: 30%
Temp: 87°F
Heat: Rear

5. First proof

When dough is finished kneading, roll it into a ball and place in a greased bowl with plastic wrap. Place bowl in oven to proof for about an hour or until doubled in size. To test if the dough is done proofing, take a floured finger and poke the dough. If the indentation doesn’t bounce back, it’s ready to be shaped.
First proof
Sous Vide Mode: On
Steam: 30%
Temp: 87°F
Heat: Rear
01:00 Timer

6. Punch down dough and rest

Punch the dough down and cut the dough into two equal parts with a scraper and roll them into a ball. Cover the rolled dough with a wet cloth and let it rest for 20 minutes..

Punch down dough and rest

7. Shaping step 1

Roll out each dough to about 6×8 inch rectangle. Fold both sides of the dough in (left and right). Be careful not to let any air in towards the center.
Shaping step 1

8. Shaping step 2

Rotate the dough 90 degrees, you should be facing it lengthwise, and roll it from one end. Repeat process for second dough ball.
Shaping step 2

9. 2nd proof in bread pan

Spray a bread tin lightly and place the two pieces of rolled dough spaced apart in the pan near the edges. Cover with plastic wrap and return to the Oven for a second rising, about another hour. The dough will rise to fill up the entirety of the loaf pan. Additionally, you can use a loaf pan with a lid, but the top will not be rounded.
2nd proof in bread pan
Sous Vide Mode: On
Steam: 30%
Temp: 87°F
Heat: Rear

10. 2nd proof timer

2nd proof timer
Sous Vide Mode: On
Steam: 30%
Temp: 87°F
Heat: Rear
01:00 Timer

11. Preheat Oven for baking

When Shokupan is done with the second rise, take it out of the Oven. Preheat Oven to 350F 0% steam. At this point, you may brush the rounded tops with milk or an egg wash, provided you are using an open pan. But if using a lidded loaf pan, it’s not necessary to brush with egg wash.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear

12. Baking timer

Bake the Shokupan in the Oven for 25-30 minutes. If you observe too much browning on top, place a piece of foil and continue to bake covered.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:30 Timer

13. Let cool and serve.

Take the bread out of the Oven and unmold. Cool on a wire rack and wait for a couple of hours before slicing. The bread will be very soft at this point. I actually find it easier to slice when the bread has rested overnight. Serve and enjoy!
Let cool and serve.
© 2013 - 2021 Anova Applied Electronics, Inc.