Shokupan (Japanese Milk Bread)

Louiie Victa
Louiie Victa
October 18, 2021
Shokupan is a sweet, fluffy, and moist Japanese milk bread that is very easy to make, thanks to the yudane (or yukone) method. This method requires pre-gelatinizing the starch in some of the flour, converting it to sugar and allowing the dough to take on more liquid. Sounds complicated, but all that’s required is to add boiling water to flour and let it rest overnight. The result is a soft sandwich bread that can sit on your counter for a few days without it getting dry. Add in the precise proofing and cooking afforded by the Anova Precision Oven and your bread will turn out even better every time. Notes: You can store the yudane in the refrigerator for up to three days before baking if needed. This recipe is made with a one-pound loaf pan, which yields about eight thick slices of bread. Feel free to double the recipe and bake in a larger loaf pan or two pans.
Serves
4
Prep Time
15:00
Cook Time
00:30
Shokupan (Japanese Milk Bread)
5 (6)
965
Ingredients
250 g (1 3/4 cups)
bread flour, divided
40 g (2 Tbsp plus 2 tsp)
boiling water
150 ml (1/2 cup plus 2 Tbsp)
2% milk, at room temperature
15 g (1 Tbsp)
granulated sugar
10 g (2 tsp)
unsalted butter
3 g (3/4 tsp)
instant yeast
5 g (1 1/2 tsp)
salt
1 large
egg, beaten for egg wash (optional)
Steps

1. Make the Yudane

The night before baking bread, combine 50g (1/3 cup) of the flour with the boiling water in a medium bowl. Stir well to combine, cover with plastic, and refrigerate overnight (see note).
Make the Yudane

2. Make Dough

The next day, combine the milk, sugar, butter, yeast, and salt in a stand mixer fitted with the paddle attachment. With the mixer on low speed, add the yudane in small pieces, mixing in each piece before adding the next. Add the remaining flour and continue to mix on low until the mixture forms a shaggy dough.
Make Dough

3. Knead

Switch to the dough hook and then increase the mixer speed to medium-high (numbers 5 to 6 on a KitchenAid). Continue to knead until the dough is very smooth and elastic, about 20 minutes.
Knead

4. Preheat Oven

Meanwhile, preheat the oven for proofing.
Sous Vide Mode: On
Steam: 30%
Temp: 87°F
Heat: Rear

5. First Proof

When dough has finished kneading, form it into a ball and transfer to a large, greased bowl. Cover with plastic wrap, and then transfer to the oven. Proof until doubled in size, about 1 hour. 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 and Rest

Transfer the dough to a lightly floured counter and press out all of the air. Divide into two equal portions and form each into a ball. Cover with a wet cloth and let it rest for 20 minutes.
Punch Down and Rest

7. Shape Dough

To shape, roll out each round of dough into a 6- by 8-inch rectangle. Fold the long sides of the rectangles to the centers, compressing out any air. Rotate the rectangles so that the short ends face you, and roll them up into small logs.
Shape Dough

8. Transfer to Pan

Grease a one-pound loaf pan (see note) with nonstick oil spray. Transfer the two rolled logs to the pan so that there is space between them.
Transfer to Pan

9. Second Proof

Cover the pan with plastic wrap and transfer to the oven. Let proof until the dough has filled up the entirety of the pan, about 1 hour. Remove from the oven.
Second Proof
Sous Vide Mode: On
Steam: 30%
Temp: 87°F
Heat: Rear
01:00 Timer

10. Adjust Oven for Baking

While the oven heats, brush the top of the bread with egg wash if desired.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear

11. Bake

Return the pan to the oven and bake until browned, 25 to 30 minutes. If the bread is getting too brown before 25 minutes have passed, cover the top with foil.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:30 Timer

12. Cool and Serve

Carefully remove the bread from the pan and let cool completely on a wire rack. The bread will still be very soft on the first day; it will be easier to slice after resting overnight. Serve and enjoy.
Cool and Serve
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