Two loaves of shokupan (Japanese milk bread) sit on a wire cooling rack. One loaf has a flat top, while the other is rounded. A bread tin, potted plant, and utensils are visible in the background.

This post may contain affiliate links. Please read my disclosure policy.

Recipe Highlights

Growing up in Japan, I ate shokupan (食パン) for breakfast almost every morning. Unlike brioche, which relies on eggs and significantly more butter, shokupan is lighter and more delicate, with a subtly sweet, milky flavor. This pillowy-soft Pullman loaf is sometimes called Hokkaido milk bread outside of Japan, named after the region’s famous dairy ingredients.

Here’s why I keep coming back to this recipe:

  • Approachable for any skill level – I break the process into clear, manageable steps so even beginner bakers can bake with confidence.
  • 1 hour active / 3 hours inactive time – You only need about a 4-hour window, and most of the time is completely hands-off.
  • Use everyday ingredients – That milky and slightly sweet flavor comes from simple pantry and fridge staples.
  • Your stand mixer makes it easy – My method is designed for smooth, hands-free kneading with minimal effort.
  • Incredibly fluffy every time – Even without tangzhong or yudane (湯種), you can achieve a tender, pull-apart texture with a soft, delicate crumb.

If you love working with dough, try my Black Sesame Milk Bread, Curry Bread (Kare Pan), and Melon Pan next!

Namiko Hirasawa Chen

Why I Updated This Recipe

If you’ve made my shokupan before, you’ll notice the ingredient amounts are about 10% larger. Here’s why.

  • The loaf pan size. 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 recipe is sized specifically for this loaf pan.
Shokupan Sizes
A rectangular metal container with a sliding lid sits on a light surface. The container has a small illustration of a cat and some smudges on its side. Nearby are kitchen tools, including a grater and a wooden rolling pin.
  • The technique. Once again, I worked with my baking instructor, Mariko Fujimoto, to refine the kneading process and added more detailed guidance for a more reliable, consistent loaf.
  • Still using a smaller loaf pan? See the ingredient amount (10% less) in my previous shokupan recipe (pdf) in the recipe card Notes. Follow the new instructions—the improved technique works for any size.
Two loaves of bread, one with a flat top and one with a rounded top, sit side by side on a cooling rack on a white surface. A knife, napkin, and potted plant are nearby.

What is Shokupan?

Bread first arrived in Japan with Portuguese traders in 1543, which is why the Japanese word for bread, pan (パン), comes from the Portuguese pão. But for centuries, bread was not widely eaten in Japan.

In the late 1800s, the British introduced a round-topped white loaf. After World War II, American forces brought the flat-topped Pullman loaf to Japan.

Japanese bakers adapted both styles to suit the local palate, and shokupan was born. Today, it’s a staple found in bakeries, supermarkets, and convenience stores throughout Japan—and for many Japanese people, just as essential as rice.

Two tall loaves of Japanese milk bread (shokupan) sit on a wooden cutting board, with a potted plant in the background on a white surface.
A person pulls a soft, fluffy piece from a loaf of Japanese milk bread (shokupan) resting on a wooden cutting board.

Ingredients for Shokupan

(Baker’s percentages in parentheses)

  • Water (71%) – Water temperature matters; see my tips below
  • Sugar (6%)
  • Diamond Crystal kosher salt (2%)
  • Honey (3%)
  • Bread flour (100%) – I do not recommend organic flour. I use King Arthur bread flour. Its higher protein content (12.7%) helps create the structure and texture I want for shokupan.
  • Nonfat dry milk powder or skim milk powder (6%) – I use Bob’s Red Mill nonfat dry milk powder. Shokupan is traditionally made with skim milk powder (34% protein). In the US, skim milk powder can be difficult to find, so nonfat dry milk powder (18% protein) is the closest substitute and works very well here.
  • Unsalted butter (7%)

Find the printable recipe with measurements below.

Jump to Recipe
A rectangular metal container with a sliding lid sits on a light surface. The container has a small illustration of a cat and some smudges on its side. Nearby are kitchen tools, including a grater and a wooden rolling pin.

Equipment You’ll Need

  • Stand mixer – This recipe was designed using the KitchenAid Artisan Series stand mixer (5 QT, 350W) with a dough hook. You can also use the professional series by doubling the recipe and using two loaf pans.
  • Digital scale – Always weigh ingredients for bread making. A high-precision digital scale (5 kg / 0.1 g) gives the best results and saves time and ingredients.
  • Instant-read thermometer – Helpful for checking dough temperature to make sure you’re on the right track. You can also use it for meat doneness and deep frying.
A golden-brown loaf of Japanese milk bread sits on a cooling rack beside a knife and striped towel, with another loaf, a bread pan, and a potted plant in the background.

How to Make Shokupan (Japanese Milk Bread)

Here’s the 5-step process overview for the shokupan recipe. I highly recommend reading the recipe card below for details:

  1. Make & knead the dough. Combine water, sugar, honey, and yeast, then mix with flour, salt, and milk powder. Knead in stages, adding butter only after the gluten has developed, until the dough passes the Windowpane Test.
  1. First rise (bulk fermentation). Shape the dough into a smooth ball and let it double in size in a warm place, about 45 minutes to 1 hour depending on your kitchen.
  1. Divide & bench rest. Deflate the dough and divide it into 3 equal pieces. Shape each into a round boule and rest for 15 minutes so the gluten relaxes before final shaping.
  1. Shape & fill the loaf pan. Roll each piece into a flat rectangle, fold, and roll into a tight log, and then arrange all three logs, seam-side down, in the greased loaf pan.
  1. Final rise (final proof). Let the dough rise to 75–90% of the pan’s height.
  1. Bake at 385–425°F—with the lid on for a flat top, or open for a rounded top. Cool completely before slicing.
A person stretches bread dough inside a stand mixer bowl, showing its elasticity with their fingers.
A glass bowl covered with plastic wrap containing dough is placed on an oven rack, likely proofing or rising inside the oven.
Hands shaping a smooth ball of dough on a white, lightly floured surface. The person is wearing two gold bracelets and a dark apron.
Hands folding a piece of dough on a white surface, preparing it for baking. The person is wearing gold bracelets on their left wrist.
A hand holds a metal baking loaf pan containing three evenly risen dough portions on a white countertop, with the pan’s lid partially slid open.
A person wearing an oven mitt removes the lid from a rectangular loaf pan, revealing freshly baked golden bread inside, positioned over a stovetop.
A loaf of golden-brown Japanese milk bread sits on a cooling rack beside a bread knife, a striped kitchen towel, a bread pan, and another loaf in the background on a white surface.
Namiko Hirasawa Chen

Nami’s Recipe Tips

These simple tips will help you make Shokupan perfectly every time.

Kneading

  • Control your water temperature – Friction from high-speed kneading raises the dough temperature, so adjust your starting water temperature to match your kitchen. Use lukewarm water in a cool kitchen, cold water in a moderate kitchen, and refrigerator-cold water in a warm kitchen. Your goal is 79–82ºF (26–28ºC) when kneading is completed.
  • Add butter at the right time – Always wait until the dough is smooth and clears the sides of the bowl before adding butter. Fat coats the flour and blocks gluten from developing, so adding it too early leads to a dense, crumbly loaf.
  • Watch for gluten breakdown – If the dough suddenly turns slack and gooey, the gluten has collapsed from overheating and cannot be saved. Stop the mixer the moment the dough clings to the hook and clear the bowl—that’s your sign to move on to the Windowpane Test. Don’t rely on the timer.
  • Do the Windowpane Test – Tear off a small piece of dough and stretch it gently into a square. If it forms a thin, translucent membrane without tearing, your gluten is ready. If it breaks, knead for one more minute and test again.
A stand mixer with a dough hook attachment lifts smooth, elastic shokupan dough from a stainless steel mixing bowl on a white surface.
A person stretches a piece of dough between both hands, showing its texture and elasticity. The background is blurred, with the persons face out of focus.

Proofing

  • Create a warm spot for proofing – The ideal proofing temperature is 86–100°F (30–38°C). If your oven has no proof setting, see the Notes section in the recipe card for easy alternatives.
  • Avoid extreme heat and direct sunlight – Below 86°F (30°C), fermentation slows or stalls. Above 104°F (40°C), the dough turns slack and loses structure. Direct sunlight overheats the surface and dries it out.
  • Use a straight-sided glass bowl – The straight sides encourage the dough to rise upward, making it easy to see when it has truly doubled. Clear glass also lets you watch the fermentation bubbles. I use this straight-sided glass bowl.
A glass bowl covered with plastic wrap contains dough rising inside an oven. The oven interior is slightly stained and the dough has expanded, indicating it is proofing.
A glass bowl covered with plastic wrap containing dough is placed on an oven rack, likely proofing or rising inside the oven.

Shaping

  • Go easy on the flour when shaping – Use no more than 2 tsp of bread flour for the entire shaping process. Too much flour prevents the dough from gripping the surface and can dry out the loaf.
  • Keep the surface smooth and taut – Drag the dough toward you on a non-floured surface. The friction pulls the skin tight and traps the gas that keeps the bread plump.
  • Apply the same tension to each log – Consistent tension across all 3 pieces means they rise at the same rate, giving you an even, level loaf.
  • Handle the dough gently – Slow, deliberate movements only. Pulling or tearing during shaping damages the gluten structure and undoes all that careful kneading.
Hands shaping a smooth ball of dough on a white, lightly floured surface. The person is wearing two gold bracelets and a dark apron.
Hands folding a piece of dough on a white surface, preparing it for baking. The person is wearing gold bracelets on their left wrist.

Baking

  • Lower the oven temperature before baking – Preheat to 425°F (220°C), then lower to 385–410°F (195–210°C) just before the loaf goes in. The initial blast of heat gives the dough a strong oven spring.
  • Position the rack carefully – Place the rack so the top of the loaf pan sits 6–7 inches (15–18 cm) from the top heating element. Too close and the top will overbrown before the inside is done.
  • Slam the loaf pan immediately after baking – As soon as the loaf pan comes out of the oven, slam it firmly on the counter 1–2 times. This releases trapped steam so the sides don’t wilt or cave in.
  • Cool completely before slicing – Wait the full 2–3 hours. Slicing while the loaf is still warm lets moisture escape, which dries out the bread and ruins that signature soft texture.
A person wearing white oven mitts holds a metal loaf pan with a cartoon chef design over a stovetop, preparing to bake or remove something from the oven.
A freshly baked loaf of bread is being removed from a rectangular metal pan onto a cooling rack on a white countertop.

FAQ

General: Do I need to use the yudane or tangzhong method for shokupan?

No—and here’s why I don’t.

Both methods involve precooking a small portion of flour, which causes the starch to gelatinize. This gives the bread a chewier, mochi-mochi texture and keeps it moist longer. The trade-off: the dough is stickier, harder to knead, and doesn’t rise as high.

Most English-language shokupan recipes online use this method, so it may seem like the standard—but it’s not how bakeries and home bakers in Japan traditionally make shokupan. It’s simply another variation.

My recipe is straightforward, easy, and reliable. Starting from scratch, I can make a fantastic shokupan in 4 hours—something I can bake once a week without hesitation.

General: Can I knead Japanese milk bread dough by hand?

Yes, but it’s challenging. Shokupan dough is wetter and stickier than regular bread dough, which makes it harder to develop the gluten properly by hand. A stand mixer is more reliable.

If you prefer hand kneading, I’ve linked a helpful video in the recipe card. The most important rule: resist adding more flour, even when the dough feels too sticky to handle.

Technique: Why is adjusting water temperature so important?

Water temperature is the one variable you can easily control before mixing begins. Why? High-speed kneading generates significant friction heat, which raises your dough temperature fast.

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 up or down by a few degrees until you consistently hit 79–82°F (26–28°C).

Want to go deeper? See the next two FAQs on DDT and the formula.

Technique: What is DDT and how do you hit the target?

Note: This section covers advanced technique. If the water temperature chart in the previous FAQ works for you, feel free to skip ahead.

DDT (Desired Dough Temperature) is the target temperature your dough should reach immediately after kneading. For shokupan, that range is 79–82°F (26–28°C).

Hitting this range gives the yeast the best conditions for a consistent rise and flavor. Too warm and the gluten breaks down. Too cool and the fermentation slows.

In my own baking, I aim for 80°F (27°C)—the lower end of the range—to leave a small buffer before the dough gets too warm.

The water temperature chart in the previous FAQ is a great starting point. But if you want to calculate your exact water temperature every time, use the DDT formula. I’ll show you how I got my numbers in the next FAQ.

Technique: How do you use the DDT formula?

Note: This section covers an advanced technique. If the water temperature chart in the previous FAQ works for you, feel free to skip ahead.

Professional bakers calculate exact water temperature using this formula:

(DDT × 3) − room temp − flour temp − friction factor = water temperature

Understanding the Formula Variables

While the math looks intimidating, the formula becomes simple once you know what each number represents.

  • DDT is your target dough temperature. I aim for 80°F (27°C) to leave a small buffer before the dough gets too warm.
  • Room temperature is the kitchen temperature during baking time. Measure it with a thermometer for accuracy.
  • Flour temperature usually matches your kitchen if stored at room temperature. I keep mine in a cool pantry at a consistent 68°F (20°C).
  • Friction factor (FF) is the heat your mixer generates during kneading. For shokupan on a KitchenAid Artisan Series, my FF is 36°F (20°C).

Step-by-Step Example Calculations

You can see exactly how this works in practice by using DDT 80°F / flour temp 68°F / friction factor 36°F:

Fahrenheit:

  • Very cold kitchen (room 59°F): (80 × 3) − 59 − 68 − 36 = 77°F
  • Cool kitchen (room 68°F): (80 × 3) − 68 − 68 − 36 = 68°F
  • Moderate kitchen (room 75°F): (80 × 3) − 75 − 68 − 36 = 61°F
  • Warm to hot kitchen (room 82°F): (80 × 3) − 82 − 68 − 36 = 54°F

Celsius:

  • Very cold kitchen (room 15°C): (27 × 3) − 15 − 20 − 20 = 26°C
  • Cool kitchen (room 20°C): (27 × 3) − 20 − 20 − 20 = 21°C
  • Moderate kitchen (room 24°C): (27 × 3) − 24 − 20 − 20 = 17°C
  • Warm to hot kitchen (room 28°C): (27 × 3) − 28 − 20 − 20 = 13°C

How to Calculate Your Own Friction Factor

Every mixer and kitchen is different, but you can easily find your own friction factor by tracking a few quick numbers:

  1. Record your room, flour, and water temperatures before mixing.
  2. Knead the dough as usual.
  3. Take the dough temperature immediately after kneading.
  4. Plug in: (DDT × 3) − room temp − flour temp − water temp = FF
  5. Repeat for 2–3 loaves and average the results.

My FF test results

KitchenAid Artisan Series 5-Qt / San Francisco kitchen:

  • Test 1: 33°F (room 75°F / water 67°F / flour 68°F / dough 81°F)
  • Test 2: 39°F (room 68°F / water 68°F / flour 68°F / dough 81°F)
  • Test 3: 37°F (room 70°F / water 68°F / flour 68°F / dough 81°F)
  • Average: ~36°F (20°C)

Use my figures as a starting point until you calculate your own.

A note on consistency

The formula gives you a precise starting point, but no two kitchens are the same. Check your dough temperature after kneading every time. After a few loaves, you’ll know exactly what works in your kitchen.

Troubleshooting: Why is my dough too sticky to handle?

Shokupan dough is wetter than most bread doughs—some stickiness is completely normal. If it’s still very sticky after kneading, it likely needs more time. Keep going longer than you would with regular bread dough.

Troubleshooting: Why won’t my dough pass the Windowpane Test?

If the dough tears instead of stretching into a thin, translucent membrane, the gluten isn’t fully developed. Here are the most likely causes:

  • Under-kneaded – Knead for 1 more minute on Speed 6 and test again. Repeat until it passes.
  • Butter added too early – Always wait until the dough is smooth and clears the bowl before adding butter. Fat blocks gluten from forming.
  • Dough too cold – Cold dough is stiff and resists stretching. It may simply need extra kneading time.

Troubleshooting: Why is my dough slack and gooey?

If the dough suddenly turns slack and gooey, the gluten has collapsed from overheating—and it cannot be saved.

High-speed kneading generates significant friction heat. Once the dough exceeds 82°F (28°C), the gluten bonds snap and cannot re-link.

To prevent it next time:

  • Start with cooler water—see the DDT FAQ above.
  • Stop the mixer the moment the dough clings to the hook and clears the bowl. That’s your cue for the Windowpane Test.
  • Stay with your mixer during high-speed kneading. The dough can overheat quickly.

Troubleshooting: Why does my dough lose its smooth skin during shaping?

The smooth skin is fragile—once it breaks, it’s hard to recover. Here are the most likely causes:

  • Dough sticking to the work surface – If the dough sticks, lift it gently with a dough scraper. Never pull it—pulling breaks the skin.
  • Too much flour on the work surface – Excess flour prevents the dough from gripping properly during tension pulling, making it harder to form a smooth, taut skin.
  • Skipped or shortened bench rest – If the dough springs back while rolling, it needs more rest. Cover and wait 2–3 minutes before trying again. Never force it.
  • Rolling too tightly – Roll the log slowly with gentle, even tension. Too much force ruptures the skin.

Troubleshooting: Why isn’t my dough rising?

There are a few common culprits. Check these before troubleshooting further:

  • Old yeast – Never use yeast older than 6 months. When in doubt, start with a fresh packet.
  • Mismeasured ingredients –Too much salt, sugar, or flour inhibits yeast. Always weigh with a digital scale.
  • Dough dried out – Cover tightly with plastic wrap. A surface crust prevents the dough from rising.
  • Dough too cold or too hot – Yeast is most active at 86–95°F (30–35°C). See the warm environment tip above.

Troubleshooting: Why are my dough pieces rising unevenly in the loaf pan?

Uneven rising means one or two pieces are taller than the others before baking. Here are the most likely causes:

  • Uneven tension during shaping – Apply the same tension to all 3 logs. A tighter roll rises faster.
  • Uneven dough weight – Always weigh each piece on a digital scale. Unequal pieces rise at different rates.
  • One piece placed later than the others – Work quickly when shaping, or the first log in the loaf pan will have a head start.
  • Uneven proofing environment – Place the loaf pan in the center of your warm spot, away from direct heat sources.

Troubleshooting: Why does my Japanese milk bread loaf have a coarse crumb?

A coarse crumb looks rough and sponge-like, with a strong yeast smell and a loaf that didn’t rise well. Here are the most likely causes:

  • Over-proofed during bulk fermentation – The dough rose too fast, often because the kitchen was too warm. Monitor the dough closely, especially in summer.
  • Dough temperature too high – If the dough gets too warm during kneading, it weakens or kills the yeast. Use cooler water in warm weather and refrigerate your flour and mixing bowl if needed.
  • Over-kneaded – Once the dough is smooth, shiny, and passes the Windowpane Test, stop. Continuing breaks down the gluten, leaving the dough slack with no structure.
Shokupan Failure 1

Troubleshooting: Why is my loaf dense and heavy?

A dense, heavy loaf usually means the dough didn’t develop or rise properly. Here are the most likely causes:

  • Under-kneaded – The gluten wasn’t strong enough to trap the gas. Always knead until the dough passes the Windowpane Test.
  • Old or inactive yeast – Use yeast within 6 months and store it in the freezer. Old yeast won’t generate enough gas to lift the dough.
  • Under-proofed – The dough needs to fully double during bulk fermentation. Give it more time in a warm spot.
  • Too much flour – Always weigh with a digital scale. Never scoop.
  • Butter added too early – Always wait until the dough clears the bowl before adding butter.

Troubleshooting: Why is my crumb gummy or undercooked?

A gummy crumb means the inside didn’t set properly during baking. Here are the most likely causes:

  • Under-baked – The internal temperature should reach 190–200°F (88–93°C). If the crust looks golden but the inside is gummy, bake longer. Every oven runs differently—use an instant-read thermometer to check.
  • Sliced too soon – Cool completely for 2–3 hours before slicing. Cutting in too early releases steam and leaves the crumb gummy.
  • Over-proofed – Over-proofed dough can collapse slightly in the oven, leaving a dense, gummy interior.
  • Oven temperature too low – Use an oven thermometer to verify your oven’s actual temperature.

Troubleshooting: Why did my loaf collapse after baking?

A collapsing loaf is almost always caused by over-proofing. Here are the most likely causes:

  • Over-proofed during the final proof – The gluten structure was too weak to hold its shape in the oven. Stop the final proof at 75–80% for flat-top and 85–90% for round-top.
  • Sides caved in after removing from the pan – Slam the loaf pan firmly on the counter 1–2 times immediately after baking. This releases trapped steam before it weakens the sides.
  • Oven temperature too low – The crust didn’t set fast enough to support the loaf. Verify your oven temperature with an oven thermometer.

Variations

There are fun and delicious variations on shokupan that you can try and I suggest a few of them here.

  • Make it vegan. Swap the honey for maple syrup or agave, the milk powder for coconut milk powder—do not use soy milk powder, as it inhibits the rise—and use Miyoko’s unsalted vegan butter for a delicious plant-based loaf.
  • Choose your shape. This recipe makes two classic styles: a flat-top loaf baked with the lid on for clean, uniform slices, or a round-top loaf baked open for a rustic, domed finish.
A golden-brown loaf of Japanese milk bread sits on a wire cooling rack next to a bread knife and a loaf pan, on a white countertop.
A loaf of fluffy, golden-brown bread sits on a cooling rack beside a rectangular metal baking pan on a light countertop. A wooden board and a yellow-striped cloth are partially visible nearby.
  • Mix in your favorite add-ins. Fold golden raisins or chocolate chips gently into the dough at the end of kneading. Raisins add natural sweetness, chocolate chips make it indulgent, and black sesame adds a nutty, earthy twist.
A cross section of Black Sesame Shokupan (Japanese Milk Bread).
A paper box containing Japanese Sandwiches (Mixed Sando).

Different Ways to Enjoy Japanese Milk Bread

Japanese milk bread is incredibly versatile. Here are some of my favorite ways to enjoy it, from breakfast through dessert.

  • Simple breakfast toast – Score the slice with a diamond pattern, toast it, and top with butter and jam. For something special, try Ogura Toast—Nagoya’s iconic breakfast with butter, sweet red bean paste, and whipped cream.
  • Pizza Toast – Japanese Pizza Toast with homemade sauce, ham, and cheese was my son’s favorite after-school snack.
  • Sandwiches (Sando) – Shokupan is the star of Egg Sando, Katsu Sando, and Fruit Sando.
  • Sweet treats and desserts – Don’t throw out those sandwich crusts! Turn them into crispy Shokupan Crust Rusks coated in butter and sugar, or use leftover shokupan for sweet, custardy Pan Pudding with caramel sauce.
A Japanese shokupan toast topped with butter, sweet red bean paste, and fresh whipped cream.
Japanese Fruit Sandwiches on a wooden board.
A plate containing Shokupan Crust Rusk, pan-fried crust from Japanese milk bread coated with sugar.
A gratin dish containing Pan Pudding (Japanese Bread Pudding) topped with a caramel sauce.

Storage Tips

To store: Store the whole loaf in a plastic bag in a cool place out of direct sunlight and slice as needed—good for 1–2 days. Do not refrigerate as cold air dries the bread out. For anything beyond 2 days, slice and freeze for up to a month; best within the first 2 weeks.

Japanese Milk Bread (Shokupan) in a plastic bag.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

Shokupan (Japanese Milk Bread)

4.87 from 282 votes
by Namiko Hirasawa Chen
Two loaves of bread, one with a flat top and one with a rounded top, sit side by side on a cooling rack on a white surface. A knife, napkin, and potted plant are nearby.
Shokupan (Japanese Milk Bread) is arguably the softest, most pillowy white bread you'll ever bake. Loved across Japan for its milky-sweet flavor and cloud-like texture, it's a daily staple—equally at home as thick breakfast toast or the foundation of a perfect katsu sando.
This recipe covers two classic styles: the tall, rounded top and the sleek flat top. Both use the same dough, the same simple ingredients, and the same JOC Goods Japanese Shokupan Loaf Pan.
Developed with my baking instructor Mariko Fujimoto.
This is a revised recipe (May 2026). See the Notes below for details.
Save Remove Ads Print Review
Add Just One Cookbook as preferred on Google

Equipment

Prep: 1 hour
Cook: 30 minutes
Proof: 2 hours 30 minutes
Total: 4 hours

Ingredients  

Servings: 1 loaf

For 1 Rectangular Shokupan Loaf (1.5 kin size)

For Greasing

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

Instructions

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.
    Two images side by side: left shows bowls of flour, sugar, salt, yeast, milk powder, butter, honey, and a measuring cup of water; right shows a hand using a red thermometer to check water temperature in a measuring cup.

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.
    Three-panel image: Water is poured into a glass bowl on a kitchen scale, sugar is added to the water, and then a spoonful of vanilla extract is added to the mixture.
  • 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.
    Split image: On the left, a hand pours yeast into a glass bowl on a kitchen scale. On the right, hands stir the yeast mixture with a whisk in the same bowl on a white countertop.
  • 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.
    Three-panel image: flour is poured into a stand mixer bowl, salt is added, then a person uses a green spatula to mix the dry ingredients together inside the bowl.
  • 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.
    Side-by-side images: Left shows liquid being poured into a bowl of flour; right shows the mixture being combined in a stand mixer with a pale green base.

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.
    Three side-by-side photos of a stand mixer blending dough at different stages, from just combined to smooth and fully mixed, in a shiny metal bowl on a white countertop.
  • Increase to SPEED 4 and knead for 4 minutes. The dough should begin to transition from shaggy to smooth, but will still look slightly rough and bumpy at this stage.
    Side-by-side images of a mint-green stand mixer kneading dough with a dough hook in a stainless steel bowl on a white countertop. A hand is visible on the mixer in the right image.
  • Increase to SPEED 6 and knead for 3 minutes, or until the dough clears the sides of the bowl.
    Don't leave your mixer! The machine will shake and may “walk” across the counter. Keep both hands on the mixer at all times to hold it steady.
    At this stage, the dough should look noticeably smoother and show clear signs of gluten development, though it won’t be fully elastic yet.
    Shokupan 7
  • Add 28 g unsalted butter (cut into small cubes for faster incorporation).
    Nami’s Tip: Check your dough temperature before adding butter—it should be below 79°F/26°C. In summer, use cold butter to help keep the dough cool and prevent overheating (cold butter can bring the dough temp down to ~77°F/25°C); use room temperature in winter.
    Why add butter last? Butter coats the flour and slows gluten development, so always wait until the dough is smooth and pulls cleanly from the bowl before adding it—this is the secret to shokupan's pillowy, pull-apart texture.
    Three-panel image: The first panel shows a thermometer measuring dough temperature in a stand mixer bowl. The second and third panels show cubed butter being added to the mixing dough.

To Kneed in Butter

  • Knead on SPEED 2 for 2 minutes, or until no butter streaks remain in the dough.
    Side-by-side images of a stand mixer with dough being mixed in a stainless steel bowl; on the left, the dough hook is kneading the dough, and on the right, the dough is stretching as it’s lifted by the hook.
  • *READ BEFORE NEXT STAGE*
    Watch for the visual cue: If the dough comes together into one piece and clings to the hook, leaving the bowl completely clean, perform the Windowpane Test immediately. The goal is a smooth, strong, elastic dough.
    Watch closely for friction heat! If the dough exceeds 82°F (28°C), the gluten will collapse into a slack, gooey mess that cannot be saved. To avoid this, stop the mixer the moment you see the visual cue.

To Continue Kneading

  • Increase to SPEED 6 and knead for 2–3 minutes.
    Don't leave your mixer! The machine will shake and may “walk” across the counter. Keep both hands on the mixer at all times to hold it steady.
    Two side-by-side images show a hand operating a stand mixer with dough being kneaded in a metal mixing bowl. The mixer is light green and placed on a white countertop.
  • At the 2-minute mark, stop and lift the hook. If the dough comes together into one piece and clings to the hook, you are ready for the Windowpane Test. Otherwise, keep kneading on SPEED 6.
    Side-by-side images show sticky bread dough: on the left, dough stretches between fingers and a mixer hook; on the right, dough is kneaded in a stand mixer with a dough hook attachment.
  • At the 3-minute mark, stop and lift the hook. If the dough clings to the hook, do the Windowpane Test. If the dough doesn’t cling, knead for additional 30–60 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. My dough usually clings to the hook around the 2–3 minute mark.
    Side-by-side images of a stand mixer kneading dough; on the left, the dough is sticking to the dough hook, and on the right, the dough is smooth and mostly pulled away from the bowl.

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.
    Two close-up images show hands stretching soft white dough, demonstrating its elasticity and texture. The person wears a blue shirt and apron in the background.

To Relax and Finish

  • Knead on SPEED 4 for 1–2 minutes. This “relaxes” the dough and smooths the surface after the high-speed work.
    Nami's Tip: If you're afraid of overkneading, skip the full 1–2 minutes—but do knead gently for just a few seconds before finishing.
    Side-by-side images of a light green stand mixer kneading dough in a metal mixing bowl, shown from slightly different angles.
  • 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.
    A three-panel image shows hands stretching bread dough in a metal bowl, dough resting in the bowl, and a red digital thermometer displaying 81°F inserted into the dough.

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.
    A hand sprinkles powder onto a white countertop in the left image, while another hand wipes a glass bowl with a paper towel in the right image.
  • 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.
    Side-by-side photos showing bread dough on a floured surface: the left image displays a ball of dough, while the right image shows hands stretching and folding the dough.

To Slam and Fold

  • 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.
    Three side-by-side images showing hands shaping bread dough: first pressing and folding, then gathering into a ball, and finally holding the smooth, round dough on a floured surface.
  • Repetition: Repeat the slam, fold, and tuck 5 times total, until the dough forms a taut, smooth ball.
    Split image showing hands kneading dough on a floured surface on the left, and hands stretching a smooth, round ball of dough on the right.
  • 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.
    A person shaping a round ball of dough on a white countertop, shown from two different angles. Their hands gently hold and form the dough, and they are wearing gold bracelets.
  • Final Step: Gently pick up the dough, transfer it to the greased bowl, and cover with plastic.
    Two photos: Left—hands holding a smooth ball of dough above a glass bowl. Right—hands covering the bowl with plastic wrap, with the dough resting inside, ready for proofing.

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.
    A glass bowl covered with plastic wrap contains dough rising in an oven, shown in two stages: on the left, the dough is small; on the right, it has doubled in size, filling more of the bowl.

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.
    Three-panel image: flour sprinkled on dough in a glass bowl, a hand poking the dough’s center, and the dough showing a deep indentation from the poke, all on a white surface.

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.
    Three panels show hands turning out risen dough from a bowl, removing the bowl, and pressing fingers into the dough to create dimples on a lightly floured surface.

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.
    Left: Hands folding bread dough on a floured white surface. Right: A portion of folded dough placed on a metal tray atop a digital kitchen scale, weighing 684 grams.
  • 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.
    Three-panel image showing hands shaping bread dough: first cutting dough, then placing a portion on a tray, and finally using a dough scraper to divide another piece on a floured surface.

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.
    Two images side by side show hands gently shaping smooth, white dough on a light surface. A second piece of dough rests on the table in the background. The person is wearing gold bracelets.
  • 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.
    Two close-up images show hands gently shaping a smooth ball of dough on a white surface, demonstrating a baking technique.

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.
    Two dough balls rest on a counter under a white towel with red stripes. A hand sprays water labeled Food onto the towel, keeping the dough moist.

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.
    Two panels show hands greasing a rectangular baking pan: the left panel uses a brush to spread grease on the bottom, while the right panel spreads grease along the side walls of the pan.

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.
    Side-by-side images showing a round dough ball sprinkled with flour on the left, and hands scoring the top of the dough with a textured tool on the right.
  • 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.
    Two close-up images show hands using a textured rolling pin to roll dough on a flour-dusted surface. The hands guide the pin back and forth, flattening and imprinting a pattern on the dough.
  • Use the heel of your hand to flatten any thick edges and press out any air bubbles.
    Two side-by-side photos show hands flattening and shaping a piece of dough on a white surface with a striped towel nearby. The dough is being stretched into an oval shape.
  • 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.
    Three side-by-side photos show hands stretching and shaping pizza dough on a white, marble-like surface. The sequence demonstrates how to gently pull and flatten the dough into a flat, even shape.
  • 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.
    Three-panel image: hands using a textured rolling pin on dough, a close-up of the rolled doughs textured surface, and a ruler measuring the doughs width on a white countertop.

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.
    Three side-by-side images show hands rolling and shaping a rectangle of dough on a white surface, demonstrating step-by-step how to fold and form the dough.
  • 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.
    Three side-by-side photos show hands using a textured rolling pin to flatten and shape pieces of dough on a white surface. The process demonstrates rolling technique for even dough preparation.
  • 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.
    Three side-by-side images show hands shaping dough on a white surface: first pressing and flattening, then folding, and finally pinching the dough into a tight loaf shape.
  • 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.
    Three-panel image: hands shape a piece of dough, gently folding it; the dough rests on a white surface, and is then covered with a cloth, presumably for proofing.

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.
    Two side-by-side images show hands placing a rolled dough log into a greased loaf pan, preparing it for baking. A rolling pin and a pink object are visible on the white countertop.
  • 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.
    Two photos show hands placing rolled dough into a metal loaf pan; the left image shows a person holding a dough roll above the pan, while the right shows three dough rolls fitting snugly inside.

The Final Rise (Final Proof)

  • Cover the loaf pan with plastic wrap and proof in a warm place for about 1 hour, or until the dough reaches.
    Note: If proofing in the oven, remove the loaf pan 20–30 minutes early to allow time to preheat.
    Flat-topped: 75–80% of the loaf pan's height. The gap allows room for oven spring—if the dough is too high, you won't be able to close the lid, or it may overflow and get stuck.
    Side-by-side images: left, three dough balls in a partially covered metal loaf pan; right, the same pan with dough rising, placed on a rack inside an oven.
  • Round-topped: 85–90% of the loaf pan’s height, or until it touches the plastic wrap.
    Shokupan 48

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 loaf pan 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.
    Side-by-side images: on the left, three dough logs in a metal loaf pan with a sliding lid; on the right, the closed pan is placed inside an oven on the rack, ready for baking.

To Release and Cool

  • Slam the loaf pan 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 loaf pan 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.
    On the left, a person wearing oven mitts places a metal loaf pan with a lid into an oven. On the right, someone lifts the lid to reveal a golden baked loaf inside the same pan on a stove.
  • 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.
    A person wearing white oven mitts removes a golden-brown loaf of bread from a metal baking pan onto a wire cooling rack on a white countertop.

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.
    Two loaves of golden brown bread on a cooling rack, the left side shows them unwrapped, and the right side shows three loaves wrapped in plastic with colored clips, all on a white surface.

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.
    Three images: a fluffy loaf of white bread on a cooling rack, a hand slicing the bread, and a toasted slice on a plate with butter on top and a knife beside it.

Notes

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
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.

Nutrition

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

The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.

Did you make this recipe?

Tag @justonecookbook on Instagram so we can see your delicious creation!

Editor’s Note: This post was originally published on June 1, 2022, and updated with additional tips and guidance on December 20, 2024. On May 17, 2026, the recipe was revised with 10% more ingredients and republished with new images.