Shokupan (Japanese Milk Bread (Video) 食パン

For 1 Rectangular Shokupan Loaf (1.5 kin size)

• 275 g water (determine water temp; see Step 1)
• 22 g sugar
• 11 g honey
• 8 g instant yeast (I use bread machine yeast or SAF instant yeast; see Notes below for substitutes and yeast troubleshooting)
• 385 g bread flour (I use King Arthur; do not recommend organic—see Notes below)
• 8 g Diamond Crystal kosher salt
• 22 g skim milk powder or nonfat dry milk powder (I use Bob’s Red Mill; for vegan, see Notes)
• 28 g unsalted butter (at room temp in winter and cold in summer; for vegan, see Notes)       

For Greasing

• ½ tsp neutral oil (for the bowl)
• 10 g unsalted butter (for the loaf pan)

To Prep and Find the Ideal Water Temperature

• Gather all your ingredients and weigh them with a digital scale—accuracy is the secret to consistent bread.

  Water temperature is the one variable you can control before mixing begins. High-speed kneading generates significant friction heat—so starting with cooler water helps keep your dough from overheating. Use this as a starting point based on your kitchen temperature:

  Very cold kitchen → room-temp water, 68–76°F (20–24°C)

  Cool kitchen → slightly cool water, 65–68°F (18–20°C)

  Moderate kitchen → cold water, 61–65°F (16–18°C)

  Warm to hot kitchen → very cold water, 54–61°F (12–16°C)

  Bake a few loaves, check your dough temperature after kneading, and adjust water temperature up or down by a few degrees until you consistently hit 79–82°F (26–28°C).

  In my San Francisco kitchen, I typically use filtered tap water between 67–68°F (18–20°C)—a good starting point to reach the ideal final dough temperature.

  

To Make the Dough

• In a large glass bowl, combine 275 g water, 22 g sugar, and 11 g honey.

  Nami’s Tip: I recommend using a large, straight-sided glass bowl for proofing. The straight sides encourage the dough to rise upward rather than outward, while the clear glass allows you to monitor the fermentation bubbles and easily track when the dough has truly doubled in size.

  

• Whisk in 8 g instant yeast and set aside.

  Note: If substituting with active dry yeast, combine it with warm water (100–110°F / 38–43°C) and set it in a warm place for 10 minutes until foamy. If no foam appears, your yeast is likely inactive—start fresh to avoid a heavy, dense loaf.

  

• To the bowl of a stand mixer, add 385 g bread flour, 8 g Diamond Crystal kosher salt, and 22 g skim milk powder or nonfat dry milk powder. Mix until well-combined, then form a well in the center of the dry ingredients.

  

• Pour the yeast mixture into the well, scraping out every last drop. Fit the stand mixer with the dough hook and lock the bowl into place.

  Note: Set the empty glass bowl aside—you’ll use it to proof the dough later.

  

To Knead the Dough

• Knead on SPEED 2 for 2–3 minutes, until a shaggy dough forms. Ensure all the flour is fully incorporated and no dry patches remain.

  

• Increase to SPEED 4 and knead for 4 minutes. The dough should begin to transition from shaggy to smoother and look slightly rough and bumpy at this stage.

  

• Increase to SPEED 6 and knead for 3 minutes, or until the dough clears the sides of the bowl.

  At this stage, the dough should look noticeably smoother and show clear signs of gluten development, though it won’t be fully elastic yet.

  

• Add 28 g unsalted butter (cubed). Use cold butter in summer and room temp in winter.

  Nami’s Tip: Check your dough temperature before adding butter—it should be below 79°F (26°C). In the summer, use cold butter to help keep the dough cool (can drop to ~77°F (25°C)).

  Why add butter last? Butter is a slippery fat that coats the flour and blocks gluten from forming. Always wait until the dough is smooth and clears the bowl before adding it—this is the secret to shokupan's pillowy, pull-apart texture.

  

To Kneed in Butter

• Knead on SPEED 2 for 2 minutes, or until no butter streaks remain in the dough.

  

*READ BEFORE HIGH-SPEED KNEADING*

• The Goal: At this stage, we finalize the gluten structure until the dough is strong, elastic, and smooth enough to pass the Windowpane Test.

  The Visual Cue: If the dough gathers in one piece and clings to the hook, leaving the bowl completely clean, perform the Windowpane Test immediately.

  Stay with your mixer! The machine will shake and may “walk” across your counter. Keep one or both hands on the machine at all times to keep it steady.

  Watch closely for friction heat! If the dough exceeds 82°F (28°C), the gluten spontaneously collapses into a slack, gooey mess that cannot be saved. To prevent permanent damage, stop the mixer the moment you see the visual guide.

To Knead on High Speed

• Increase to SPEED 6 and knead for 2–3 minutes. Stay with your mixer!

  

• At 2 minutes, stop and lift the hook. If the dough gathers in one piece and clings to the hook, you are ready for the Windowpane Test. Otherwise, knead for 1 additional minute on SPEED 6.

  

• At 3 minutes, stop and lift the hook. If the dough clings to the hook, do the Windowpane Test. My dough usually does at this stage and looks much smoother than it did at the 2-minute mark. If the dough doesn’t cling, knead for 30–60 more seconds and check.

  Nami’s Tip: See the FAQ if your dough is slack and gooey or if it’s taking too long to pass the windowpane test.

  

To Perform the Windowpane Test

• Tear off a small piece of dough and gently stretch it into a square.

  Pass if it forms a thin, translucent membrane without tearing.

  Fail if it breaks; continue kneading on SPEED 6 for 1 more minute and re-test.

  

To Relax and Finish

• Kneed on SPEED 4 for 1–2 minutes. This “relaxes” the dough and smooths the surface after the high-speed work.

  

• When you lift the hook, the dough should gather in one piece, separating easily from the bowl. The dough should feel soft and smooth with a shiny, silky finish. Remove the dough from the hook.

  Nami’s Tip: Check the dough temperature. Insert an instant-read thermometer into the center of the dough. It should read 79–82°F (26–28°C). If it's too warm, rest the dough in the fridge for 15 minutes.

  

To Prep and Transfer

• Lightly dust your work surface. Thinly coat the reserved bowl with ½ tsp neutral oil. Wipe off any excess oil from the bowl and your fingers with a paper towel.

  Nami’s Tip: I fill my flour duster with 2 tsp bread flour for dusting. Don’t use more than this, or you’ll risk a dry loaf.

  

• Use a flexible dough scraper to transfer the dough to your work surface. Fold the dough over itself so the smooth side faces up. Tuck the edges underneath to form a smooth oval, then scoop it up with both hands—keeping the smooth side up at all times.

  

To Slam and Fold

• Hold the dough by the far edge and slam the smooth side firmly onto the work surface—bang!

  Fold the bottom edge up and away from you, then tuck the sides underneath to form a smooth, rounded shape. Scoop it up with both hands, keeping the smooth side up at all times.

  

• Repetition: Repeat the slam, fold, and tuck 5 times total, until the dough forms a taut, smooth ball.

  

• Tension Pulling: Cup both hands around the dough and gently drag it toward you, tucking the bottom under to create surface tension. Rotate the dough slightly and repeat until it is perfectly smooth and taut.

  

• Final Step: Gently pick up the dough, transfer it to the greased bowl, and cover with plastic.

  

The First Rise (Bulk Fermentation)

• Place the bowl in a warm spot until the dough doubles in size. This typically takes 45–60 minutes, though it may take up to 1.5 hours in a cool kitchen.

  Nami's Tip: Halfway through, if the dough looks flat, gently reshape it into a tall dome without deflating the air.

  

To Do the Finger Test

• Dust a little flour on the dough and poke the center with your index finger.

  If the indentation remains or springs back very slowly, the dough is ready.

  If it springs back immediately or feels tight, let it proof longer and test again.

  

To Deflate the Dough

• Turn the bowl upside down to release the dough onto your work surface. Gently press down with your fingers to deflate the air.

  Nami's Tip: Keep track of the smooth side—place it facing down at this stage.

  

To Divide the Dough

• Gather the edges into the center and place the dough on the digital scale. Weigh the total, then use the dough scraper to divide it into 3 equal pieces.

  

• If a piece is too large, pinch or cut a bit from the edge and press it onto the cut edge of the smaller piece, keeping the smooth surface intact.

  

To Shape into a Boule

• Hold the dough smooth side up. Using both hands, gently pull the dough down on two opposite sides to begin rounding. Rotate 90 degrees and repeat on the remaining sides to complete the smooth boule.

  

• Place the dough on a non-floured surface. Drag it 2 inches (5 cm) toward you, rotate a quarter turn, and drag again—6 times total—until smooth and taut (see video). Apply the same tension to each piece to ensure an even rise. Repeat with the remaining pieces.

  Nami's Tip: You need the friction of a non-floured surface to pull the skin tight. If it slides too easily, it won’t get taut.

  

The Bench Rest

• Cover the dough balls with a lightly misted tea towel and rest for 15 minutes. The dough should feel much softer and more pliable afterward.

  Nami’s Tip: Wring out your damp towel well before covering. A heavy, wet towel can weigh down the dough and ruin its shape.

  

To Prepare the Loaf Pan

• Grease the shokupan loaf pan and lid with 10 g unsalted butter (room temp). Apply a thin, even coating, paying extra attention to the corners.

  

To Roll Out the Dough

• Take out one dough ball, keeping the others covered.

  Lightly flour the work surface and top of the dough—just enough to prevent sticking. Place the rolling pin in the center of the dough and press down.

  Nami's Tip: Use flour sparingly. If the dough slides rather than grips the surface while rolling, you’ve used too much flour.

  

• Roll from the center toward the top edge and the bottom edge. This is to release the gas.

  Nami’s Tip: If the dough springs back or shrinks, it needs more rest. Cover and wait 2–3 minutes. Never force it—forcing the dough can cause the log to unravel or tear during baking.

  

• Use the heel of your hand to flatten any thick edges and press out any air bubbles.

  

• Pick up the dough, rotate it 90 degrees, and flip it over. It should lie horizontally in front of you like a rounded rectangle. Gently lift the edges to release tension and let the dough relax.

  Nami’s Tip: When you flip it, the “smooth side” is now facing down.

  

• Starting from the center, roll the dough away and back toward you to an even thickness. Square off the corners to form a 7 x 9 inches (18 x 23 cm) vertical rectangle.

  

To Shape the Dough Logs

• Fold the dough in thirds lengthwise, like a letter. Bring one side to the center, then overlap it with the other side. Press and seal the edges with your fingers to ensure an even thickness.

  Nami's Tip: If the dough sticks to the surface, lift it gently—never pull, or the delicate surface may tear.

  

• Place the rolling pin in the center and press it down. Roll the dough away and back toward you, pressing out any trapped air bubbles.

  

• Fold the two upper corners down to meet at the center, forming a pointed tip. Starting from the tip, roll the dough slowly toward you, pulling gently to create a smooth, taut surface (but not too tight).

  Nami's Tip: Apply the same tension to each log. Consistent tension ensures the pieces rise at the same rate, resulting in a level, perfectly even loaf.

  

• Pinch the seam to seal tightly. Place the dough log seam-side down under the damp towel. Repeat with the remaining pieces.

  Nami's Tip: Keep track of which piece you rolled last.

  

To Fill the Shokupan Loaf Pan

• Place the first and second dough logs seam-side down at opposite ends of the loaf pan. Ensure the swirl face inward and the sides are touching the walls.

  

• Place the last dough log seam-side down between the first two. The swirl can face either way. Gently press the tops so they rise at the same rate. If one looks much taller than the others, give it an extra gentle pat down to even out the height.

  

The Final Rise (Final Proof)

• Cover the mold with plastic wrap and proof in a warm place for about 1 hour, or until the dough reaches:

  Flat-topped: 75–80% of the loaf pan's height.

  Round-topped: 85–90% of the loaf pan’s height (or until it touches the wrap).

  Note: If proofing in the oven, remove the mold 20–30 minutes early so you have time to preheat the oven.

  Nami’s Tip: For the Flat-topped version, the gap provides growth space for the “oven spring.” If the dough is too high, it can squeeze out or get stuck in the rim.

  

• Round-topped: 85–90% of the loaf pan’s height (or until it touches the wrap).

  Note: If proofing in the oven, remove the mold 20–30 minutes early so you have time to preheat the oven.

  

To Preheat the Oven

• Preheat to 425°F (220°C). For a convection oven, reduce by 25°F (15°C).

  Position the rack so the top of the mold is 6–7 inches (15–18 cm) away from the top heating element.

To Bake

• Remove the plastic wrap.

  Flat-topped: If the dough has risen past 80%, switch to round-topped—the lid may get stuck. Otherwise, close the lid. Lower the oven to 410°F (210°C) and bake for 25–30 minutes.

  Round-topped: Spritz the surface with water. Lower the oven to 385°F (195°C) and bake for 25–30 minutes.

  

To Release and Cool

• Slam the mold firmly on the counter 1–2 times immediately after removing it from the oven. This releases trapped steam so the sides don’t cave in. Follow the next steps quickly so the bottom doesn’t get soggy from residual steam.

  For the flat-topped loaf, carefully open the lid. If stuck, slam the mold again. Still stuck? Return it to the oven for 2–3 minutes; the heat will help the lid release. Next time, stop the proof at 75% for more room.

  

• Turn the loaf pan on its side over a wire rack and shake firmly until the loaf slides out.

  Cool completely for 2–3 hours before slicing. Slicing while hot lets moisture escape, which dries out the bread and ruins the soft texture

  Nami's Tip: Do not wash your shokupan loaf pan! Simply wipe it down with a dry paper towel to remove grease or crumbs. If you must rinse it, dry it immediately and re-season it. Never soak it or leave it wet.

  

To Store

• Store a whole loaf you’ll eat within 1–2 days in a plastic bag in a cool place and slice as needed. Do not refrigerate, as cold air dries the bread out.

  For anything longer, slice and freeze it for up to a month, though it is best enjoyed within the first 2 weeks.

  

To Serve

• Slice the cooled bread with a bread knife. Enjoy it toasted with butter, jam, or honey, or use soft, untoasted slices for classic Japanese-style sandwiches.

  

Why I Revised This Recipe (May 2026)

Most shokupan loaf pans available in the US are too small for authentic Japanese milk bread or sandwiches (sando). For years, the only option was importing one from Japan—and that always bothered me. So we created one ourselves! The JOC Goods Japanese Shokupan Loaf Pan is the authentic bakery size, now shipping domestically and internationally from the US.

This revised recipe is sized specifically for this loaf pan—10% more ingredients than the previous version.

Once again, I worked with my bread teacher, Mariko, to refine the kneading process and added more detailed guidance for a more reliable, consistent loaf.

Still using a smaller loaf pan? See my previous shokupan recipe (pdf) for the ingredient amounts (10% less dough) and follow the new instructions. The improved technique works for any size.

Stand Mixer:

This recipe is optimized for a KitchenAid Artisan Series 5-Qt Stand Mixer (350W). If using a different model, adjust as follows:

• KitchenAid Classic (275W): Do not double the recipe; the motor is not powerful enough for the heavy dough.
• Professional Series (Spiral Hook): You must double the recipe to engage the hook. Knead 1.5x longer at each step (please use this as guidance).
• Other Brands: Follow the standard steps until the dough passes the windowpane test.
• Hand Kneading: Watch this video for the hand kneading technique.

Optional Equipment That Is Helpful

• Large Straight-Sided Bowl (optional)
• Flour Duster (optional)
• Flexible Dough Scraper (optional)
• Rolling Pin (optional)

Ingredients:

• Instant Yeast: Avoid yeast stored for more than 6 months. Once opened, store in an airtight container in the freezer. When in doubt, proof it in warm water first—if it doesn’t foam after 10 minutes, discard and start fresh. To substitute active dry yeast, use 25% more. Note: Avoid using organic flour, as it can inhibit yeast activity.
• Bread Flour: Use King Arthur conventional (12.7% protein). Higher protein helps create the structure and texture I want for shokupan. Avoid organic flour, as inconsistent protein levels affect gluten development.
• Milk Powder: Use skim or nonfat dry milk powder. For vegan, use coconut milk powder; avoid soy milk powder as it inhibits the rise.
• Butter: Use unsalted only. For vegan, Miyoko’s brand is recommended.

Creating a Warm Place:

If your oven doesn’t have a 100°F (38°C) proof setting, use these methods to maintain a proof environment at 86–95ºF (30–35ºC):

• Oven: Place bowls of boiling water in the corners of the oven with the dough in the center (or a pan of boiling water on the lower rack).
• Microwave: Boil a cup of water, then place your covered dough inside next to the cup and close the door.
• Instant Pot: Lightly oil the insert, add the covered dough, and use the Yogurt (Low) setting.
• Countertop: Find the warmest spot in your kitchen, away from drafts and direct sunlight. Cover the dough tightly with plastic wrap.

Serving: 1.5kin, Calories: 1645kcal, Carbohydrates: 295g, Protein: 52g, Fat: 27g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 1355mg, Potassium: 786mg, Fiber: 10g, Sugar: 40g, Vitamin A: 1068IU, Vitamin C: 1mg, Calcium: 348mg, Iron: 3mg