Shokupan Sandwich Bread
This is the Japanese sandwich bread shokupan, also known as the Hokkaido milk bread. It uses an Asian tangzhong method and produces the softest, lightest, and airiest slice of bread you will ever make. Amazing on its own, perfect for breakfast, lunch, or dinner, and of course, sandwiches.
Every time I make the Japanese milk bread, it ruins my ability to make any other bread. I get so tempted to add the tangzhong in every bread I make. If you’ve never made this Hokkaido milk bread, I highly recommend you try it at least once. The soft, light, and airy texture of the bread is as light as a cloud.
What is tangzhong? It’s a Japanese technique called yukone (yudane) using a roux made with flour and water (or milk). I like the combination of the two. This roux is like a thick pudding made by cooking flour, water, and milk. Once thickened, it is cooled to room temperature and then added to the dough-making process.
How does it work? Well, the water is absorbed by the flour at high temperature, and the starch is gelatinized without forming any gluten (that is why it must be cooked carefully). This allows the starch in the tangzhong to absorb far more liquid at room temperature later. That’s why when tangzhong is added to the dough, we can use more water, which in turn gives us a soft, stable yet spongy texture in the final bread.
Today, we make sandwich bread, but you can use this to make almost anything. For example, try my softest burger buns, dinner rolls, or even cinnamon rolls.
Why make this bread?
- The recipe is simple and easy, with one more step than all other bread recipes. That’s preparing the tangzhong. But that, too, is very simple and easy. The whole process takes no more than 3 minutes.
- This process produces the lightest, airiest, and softest sandwich bread, impressing everyone.
- This bread is perfect for everyday use, and leftovers freeze beautifully.
- These are all-purpose breads – Delicious on their own or served for breakfast with butter and jam. Alongside the main course for lunch or dinner. Of course, these also make the most amazing sandwiches!!
Ingredients and substitutes
- Flour – I love to use bread flour because it produces the softest, most delicious bread, which is also slightly chewy.
- Egg – I use a large egg, about 60 to 65 grams in weight.
- Sugar – This bread is slightly sweeter than most other white bread. And yet, you can certainly reduce the sugar by half.
- Butter – A good quality butter at room temperature works best for flavor and consistency.
- Milk powder – This bread is often called milk bread because it contains milk and milk powder.
- Yeast – Today, I am using baker’s fresh yeast, which is about 21 grams. But you can use 2 1/4 tsp of instant yeast. For other substitutes for yeast, read my post – Baking with yeast: A beginner’s guide.
Step-by-step instructions: Shokupan sandwich bread
Tangzhong
- In a saucepan, combine water and flour with a whisk until no lumps remain. Add the milk and combine well again.
Pro tip – It is very important to make sure you have no lumps, as these will be difficult to remove from the dough. - Place the saucepan over medium heat and cook this mixture for 2 to 3 minutes. Keep stirring constantly to prevent lumps.
Pro tip – Keep the heat on medium to low. At first, the mixture will take a while to thicken, but then it does get thicker quickly. So, keep a close eye and take it off just when it reaches almost a paste consistency similar to a pudding. - Take it off the heat and transfer it to a bowl or plate. Cover and let cool to almost room temperature. Make sure the plastic touches the surface of the tangzhong to prevent a skin.
Pro tip – Removing the hot pan will prevent it from cooking further, as we don’t want it to get lumpy. - At first, the mixture will take a while to thicken, but then it does get thicker quickly. So, keep a close eye and take it off just when it reaches almost paste consistency, similar to a pudding (see video).
Dough
- In the bowl of a stand mixer, add the lukewarm milk (no warmer than 110°F) and the yeast. Combine well with a whisk. Then, add the sugar, milk powder, egg, and cooled tangzhong.
- Add the flour and salt. Turn the mixer on medium-high speed.
Pro tip – Scrape the sides of the bowl well to ensure all the flour is well incorporated, and do not add more flour yet. - Once all the flour has been incorporated, knead:
- By hand – transfer to a well-dusted worktop and knead for 5 to 6 minutes
- Stand mixer – once all the flour is well incorporated, knead on medium for 4 to 5 minutes
- Then, gradually add the butter one tablespoon at a time. Once all the butter has been incorporated, knead for 3 minutes more.
- When the dough is soft and shiny but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Leave in a warm place. Let rise for 60 to 90 minutes until doubled in volume.
Pro tip – In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can’t attend to it at that moment, degas, reshape, and let it double in volume again.
Shape the loaf
- When the dough doubles in volume, transfer it to a well-dusted floured surface. De-gas, reshape into a ball.
Pro tip – At this point, there is no need for additional flour. So use a light dusting of flour. - Roll the dough into a cylinder and divide it into 4 portions. Weigh the portions to ensure they are similar in size. Mine was about 200 to 215 grams each.
- Shape each portion into a tight roll. To do this correctly,
- Flatten the dough on an unfloured surface.
- Fold the top and two sides in.
- Then roll towards you into a sausage shape.
Proof and bake
- Place the shaped portions in a 9 x 4 loaf pan. Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost doubled in size.
Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls. - When the bread is almost doubled in volume at about 30 minutes, preheat the oven to 375°F /190°C / Gas Mark 5
- Brush the rolls with egg wash, milk, or cream.
Pro tip – Egg wash is a full egg with 2 tbsp of water. An egg wash will give a nice golden color. If you can’t use egg, milk or cream will work just as well. Do not use oil or butter, as it will create a crust.
- Bake for about 30 to 40 minutes until lightly golden on top. If the top of the sandwich bread is getting too dark, tent it with aluminum foil. When baked, brush with melted butter
Pro tip – This is optional, but it adds a nice flavor and keeps the top crust soft. - Take it out of the pan and cover it with a clean kitchen cloth for at least 5 minutes to keep it soft.
Pro tip – Do not leave the bread in the pan for too long, as the steam will make the bread soggy on the bottom.
How long will this sandwich bread keep?
This milk bread will keep at room temperature for 3 to 4 days. You can also freeze it for up to a month. However, I do not recommend keeping bread in the fridge as it dries out the moisture from the bread.
What is Japanese milk bread?
This Hokkaido bread is called Japanese milk bread. It is quite milky in taste because it uses both milk and milk powder. And it is a very light and airy bread, often referred to as soft as a cloud or sponge in texture.
What is the purpose of the tangzhong?
At high temperatures, the water is absorbed by the flour, and the starch is gelatinized without forming gluten. This allows the starch in the tangzhong to absorb far more liquid at room temperature. That’s why when tangzhong is added to the dough, we can use more water, which in turn gives us a soft, stable yet spongy texture in the final bread.
Can I add more tangzhong to the bread?
No, it doesn’t work like this. Add only as much as requested in the recipe. This recipe has been tried and tested a few times, so it works perfectly with these measurements. As you can see in the video, the bread is soft as cotton, light, and airy.
Shokupan Sandwich Bread Recipe
This is the Japanese sandwich bread shokupan, also known as the Hokkaido milk bread. It uses an Asian tangzhong method and produces the softest, lightest, and airiest slice of bread you will ever make. Amazing on its own, perfect for breakfast, lunch, or dinner, and of course, sandwiches.
Video
Ingredients
Makes 13 x 4-inch loaf pan – Total dough – 1200 grams
- 60 g (¼ cup) Milk
- 60 g (¼ cup) Water
- 45 g (3 tbsp) Bread flour
- 320 grams (1½ ml) Warm milk 100°F
- 12 grams (1½ tbsp) Instant dry yeast I used 35 grams fresh bakers yeast
- 30 grams (2 tbsp) Sugar
- 15 grams (2 tbsp) Milk powder
- 100 grams (2 large) Egg
- 60 grams (2 tbsp) Unsalted butter room temperature
- 650 grams (5¼ cups) Bread flour or 50/50 bread and all-purpose
- 13 grams (2¼ tsp) Kosher salt
Make 9 x 4-inch loaf pan – Total dough – 975 grams
- 30 g (2 tbsp) Milk
- 30 g (2 tbsp) Water
- 30 g (2 tbsp) Bread flour
- 300 g (1¼ cups) Warm milk (100F)
- 9 g (2¼ tsp) Instant dry yeast
- 15 g (1 tbsp) Sugar
- 7 g (1 tbsp) Milk powder
- 50 g (1 large) Egg
- 45 g (3 tbsp) Butter
- 500 g (4 cups) Bread flour
- 8 g (1½ tsp) Salt
Eggwash
- ½ Egg for egg wash
- 2 tbsp Water for egg wash
Tangzhong/water-roux
Method
Tangzhong
- In a saucepan, combine water and flour with a whisk until no lumps. Add the milk and combine well again. Place the saucepan over medium heat and cook this mixture for 2 to 3 minutes. Keep stirring constantly to prevent lumps.60 g Milk, 60 g Water, 45 g Bread flour
- Take it off the heat and transfer it to a bowl or plate. Cover and let cool to almost room temperature. Make sure the plastic touches the surface of the tangzhong to prevent skin.
- At first, the mixture will take a while to thicken, but then it does get thicker quickly. So, keep a close eye and remove it just when it reaches almost a paste consistency, similar to a pudding (see video).
Dough
- In a bowl of a stand mixer, add the lukewarm milk (no warmer than 110°F) and the yeast. Combine well with a whisk. Then, add the sugar, milk powder, egg, and cooled tangzhong.320 grams Warm milk, 12 grams Instant dry yeast, 30 grams Sugar, 15 grams Milk powder, 100 grams Egg
- Add the flour and salt. Turn the mixer on medium-high speed. Once all the flour has been incorporated, knead for 5 to 6 minutes by hand on a well-dusted surface or in a stand mixer with a dough hook attachment for about 4 to 5 minutes on medium speed. Then, gradually add the butter, one tablespoon at a time. Once all the butter has been incorporated, knead for 3 minutes more.650 grams Bread flour, 13 grams Kosher salt, 60 grams Unsalted butter
- When the dough is soft and shiny but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
Shape the loaf
- When the dough is doubled in volume, transfer it to a well-dusted floured surface, degas, and reshape into a ball.
- Roll the dough into a cylinder and divide it into four portions. Weigh the portions to ensure they are similar in size. Mine was about 200 to 215 grams each.
- Shape each portion into a tight roll. To do this correctly, flatten the dough on an unfloured surface. Fold the top and two sides in. Then roll towards you into a sausage shape.
Proof and bake
- Place the shaped portions in a 9 x 4 loaf pan. Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost doubled in size.
- When the bread is almost doubled in volume at about 30 minutes, preheat the oven to 375°F / 190°C / Gas Mark 5
- Brush the rolls with egg wash, milk, or cream.½ Egg, 2 tbsp Water
- Bake for about 30 to 40 minutes until lightly golden on top. If the top of the sandwich bread is getting too dark, tent it with aluminum foil. When baked, brush with melted butter.
- Take it out of the pan and cover it with a clean kitchen cloth for at least 30 minutes to keep it soft.
Notes
- Cook the tangzhong at medium to low speed so the flour has a chance to absorb the liquid – if you cook on high heat, the liquid will evaporate.
- Also, you need to stir the tangzhong continuously but not vigorously. Why? We want to avoid gluten formation.
- The tangzhong must be a paste consistency, and it gets thicker as it cools, so remove it earlier rather than later. It will be difficult to incorporate into the dough if it gets too thick and lumpy.
- Cool the tangzhong to room temperature before you add it to the dough. But do not place it in the fridge to avoid lumps.
- Add salt to the flour, not the yeast mixture. Salt can kill the yeast.
- Knead the dough for the time mentioned in the recipe. Using a timer works great to under- or over-knead the dough. This is a high-hydration dough, which means it has more water compared to other bread dough. As such, the dough is quite soft to knead, so a stand mixer makes it easier. Having said that, you can certainly knead this dough by hand. In fact, I have done it on many occasions. And chilling the dough for an hour after the first rise will make it easier to shape.
- Bread flour works best for this bread, making it soft and chewy. That said, I have used all-purpose flour, and it works just as well.
- Overnight Bread – The dough can be prepared a day in advance. Proof them on the counter for an hour, then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bagels. The next day, let the dough come to room temperature before you shape and bake it.
- Storing sandwich bread – This sandwich bread freezes beautifully. Cool the baked bread, then place it in a freezer-safe storage bag. It can be frozen for up to a month. I like to cut the sandwich bread into slices and freeze the slices so my kids can thaw the slices as needed.
- Kneading the dough – If possible, use an electric mixer because the dough is soft and sticky.
- Bread machine – buns can be easily made in a bread machine. Pour all ingredients into the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes – continue with the recipe as shown above.
- The dough did not rise? – Most often, the simplest explanation is that the liquid (milk) used was not warm. You need the liquid to be no more than 110°F/ 41 °C. Hotter than that will not activate the yeast. In some cases, it could also be that the yeast was old and not good.
- Dry, dense, not soft bread? If you add too much flour to the dough, the bread will be dense, not soft. You want the dough to be soft, elastic, and still slightly sticky when kneading. Follow the recipe and look at the video to see the consistency of my dough.
- Bread deflated during baking – Proof the bread for only 45 minutes or until it is almost doubled in volume. They will continue to rise some more in the oven when baking. If you overproof the bread, it tends to rise and deflate when baking.
Equipment you will need
Nutrition
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I’m curious as to why the 13×4 recipe is not 1.5x the 9×4 recipe, as you suggested in the comments. It was the amount of butter listed in the 13×4 recipe that caused me to go back and compare that list of ingredients to 1.5x the 9×4 recipe. Regardless, this recipe is better than any other Japanese milk bread recipe I’ve tried, including the King Arthur recipe. I make it in a ChefMade ~13x5x5 (2.2lb) pullman pan, using the lid to make a flat-topped loaf. My husband is quite impressed with my ‘store-bought’ sandwich bread. 😄 (And I’m now making bread for others who are trying to avoid the glyphosate in their favorite butter-bread sandwich bread.) Thank you SO much, Veena!
Rebecca, I hate to admit that I don’t know why the recipe does not do exactly 1.5 times, it should!
But all my recipes are tested and tried, and so when I tested the 13-inch, it needed tweaking, that’s how the measure is not exact 1.5X.
But, this measure has worked a few times.
I’m happy you agree with me and are enjoying my recipe.
Thanks for the feedback.
Hi, can I make it without the milk powder? Otherwise, could I substitute it with something else? Thank you!
You can omit the milk powder Fern. You don’t need to add any replacement.
My loaf came out a little dense. Any ideas?
Check the amount of flour you use. Next time add a few tablespoon more water if necessary. Also, make sure to proof until double in size before baking.
I really need to ask you. Can this recipe be baked in a 13x4x4′ Pullman bread pan with the lid on? In one continuous loaf perhaps?
Linda, the pan size mentioned in the recipe is a 9 4 x 4 loaf pan so no, the dough will be small for a 13x4x4 inch pan. You can use 1 1/2 times this recipe for a 13-inch loaf pan. Thanks
Great recipe and thanks for the many different measurements. I have the 13 and the 9 inch so both options work great for me. Its a delicious bread too.
Hey Donna. previously the recipe was a 9-inch loaf pan but since more people requested the 13 inch – the recipe was updated to make a 13-inch loaf. But, you can make a very tall 9-inch loaf with this dough as well.
My bread is delicious, but I have a couple of questions. First my dough was too wet and thus unworkable. It was so loose and sticky that I could not really make the rolls. I just separated the dough into four blobs and put those in the pan. Next time, if I see the dough is staying too soft can I add a couple tablespoons of flour during kneading in my mixer?
Even after the butter goes in?
The other issue is that the loaf was sort of concave on the sides. This could be related to the wet dough I’m sure. The oven spring on this bread is huge so the loaf is really tall, but with sunken in sides. This could be my fault again as I used my pullman pan (without the lid) and it is a bit skinny and has perfectly straight sides. I want to try a wider pan to get a more broad loaf.
What do you think about my proposed solutions? More flour and a wider pan might help?
My wife wants me to solve these small issues because she already loves this bread!
Hey Jeff, Happy you enjoyed this recipe. Yes, you can add a few tablespoons of flour as necessary. look at the consistency of dough in the video.
And yes, unlike no-knead bread that is better when very loose – once kneaded the gluten needs a bit of stability so too soft can cause it to collapse.
Also, over poofing can cause the dough to collapse in the oven during baking or sometimes after it’s out of the oven. In my experience, the concave is usually an over-proofed dough.
I hope this helps. Let me know if you try this bread again.
Thanks for the feedback.
Well I made the bread again and it’s perfect. Pretty sure I made a mistake measuring liquid the first time. I did use a wider pan and like the shape of the loaf a little better for our needs.
I also realized today that since I can slice a whole loaf any thickness I want, I might just have to try your french bread recipe with this bread.
Ah, great, Thanks for the feedback, Ken. Happy you enjoyed this recipe. Thanks for the feedback.
Good recipe but just one thing – Tangzhong is not a Japanese word, The Japanese word is ‘Yudane’.
Tangzhong is from Chinese, as this method is also used in Taiwan.
This Asian technique — which has origins in Japan’s yukone (or yudane) and was popularized across Asia by Taiwanese cookbook author Yvonne Chen — cooks a small percentage of the flour and liquid (water or milk) in a yeast recipe very briefly before combining the resulting thick slurry with the remaining ingredients.
hello,
I have one quick question can i do this bread using patent flour or all purpose? I cant find bread flour .
Would we very happy if i got a response from you.
Shall be waiting.
Thanks in advance!!
Yes, you can use bread flour for this Nisha
Shokupan is one of my favorite breads to bake at home, such a good bread for sandwiches! Your tips are great!
Thank you, Tatiana.