Japanese Soft White Bread

by - December 13, 2019

Back to the baking basic bread using instant yeast.  I am the fond of the Yudane method.  I baked this Japanese Soft White Bread using the same recipe I shared before on "Shokupan Japanese Soft Bread".

This bread is super fluffy, soft and moist.  It seems to stay fresh longer than most other ordinary homemade bread.  Check out the last picture on the bottom.

Yudane method is quite similar to Tangzhong (water-roux) method. If you would like to know the difference, please refer "Yudane Method vs Tangzhong Method" shared by Lynn Lim.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Japanese Soft White Bread Recipe

Yields: 1 loaf


65g bread flour
65g boiling water

260g bread flour 
1 1/2 tsp instant yeast
28g brown sugar
1 tsp salt
13g butter
185g fresh milk or full cream milk

Egg Wash: (optional)
1 egg + 1 tbsp water, whisked

Loaf pan (20 X 10 X 10 cm) or (8" X 4" X 4")


  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in fridge overnight or leave outside at room temperature for at least 4 hours.
  3. Take out from the fridge 30 minutes before using to return to room temperature.
  1. Put all ingredients together (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Using the dough hook, knead for 2 - 3 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together.  Add in butter and continue kneading for another 10 - 13 minutes until the dough comes together, become elastic, tacky but not sticky and reaches window pane stage.
  2. Let the dough rise in a warm place for 45 to 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface and form into a ball.  
  4. Roll out the dough flat with a rolling pin. Fold in two sides to the middle and roll up the dough like Swiss Roll until a small log is formed. 
  5. Place all dough in the prepared loaf pan.  Let it rise for another 30 - 45minutes or until dough rise  slightly above the pan's rim.
  6. 15 minutes before baking, preheat the oven to 190C.
  7. Brush with egg wash (optional) and bake in preheated oven for 25 - 30 minutes, or until golden brown.
  8. Remove bread from oven and let it cool on rack completely before slicing.

This crumb shot is taken on the third day.  The bread still stay soft and moist.  

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  1. its amazing i will try it.


  2. I made this over the weekend, and my parents love it. It is actually easy to make, and your instructions are clear. I divided my loaf into 2, and rolled raisins onto 1. Quite nice.

    1. Hi, thank you for trying this recipe and your feedback. It is very nice to hear that you like it too. Actually, it is good idea of adding raisins onto it. I should try with raisins next time maybe.

      Cheers :)

  3. When u double the recipe do u double the yeast n do u bake both the loaves same time.tq so much for Recipe.

    1. Hi there,

      I apologies for very late response. Yes, I baked both loaves at the same time.

      Cheers :)

  4. Hi Zoe,
    Thanks for sharing this nice recipe. It's simple n easy to make ������

    -Michelle Terence-

    1. Hi Michelle,

      Thank you for trying this recipe and your feedback.