Japanese Soft White Bread (Shokupan) – Fluffy & Easy
Japanese Soft White Bread (Shokupan)
This Japanese Soft White Bread, also known as Shokupan, is incredibly soft, fluffy, and slightly sweet—perfect for toast, sandwiches, or just enjoying on its own. It’s made using the Yudane method, a traditional Japanese technique that creates tender, moist bread with excellent shelf life. If you’ve been searching for the ultimate soft white bread recipe, this one’s a keeper!
Why This Recipe Works / Why You’ll Love It
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Ultra Soft & Fluffy Crumb: Thanks to the Yudane method, the starches in the flour are gelatinized, giving the bread its signature pillowy texture.
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Stays Fresh Longer: This bread remains soft even after 2–3 days at room temperature.
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Mild, Pleasant Flavor: With just a hint of sweetness, it complements both sweet and savory toppings.
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Beginner-Friendly: No complicated shaping techniques, yet you’ll get a professional-looking loaf every time.
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No Eggs Needed: It’s egg-free, yet the texture is still rich and tender.
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Versatile Loaf: Ideal for toast, sandwiches, French toast, or even milk bread rolls.
How To Make Japanese Soft White Bread (Shokupan)
Ingredients (Yields: 1 Loaf)
Step-By-Step Process
- Yudane Dough:
- Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.
- Cling film and place in the fridge for at least 4 hours or overnight.
- Use directly from the fridge.
- Kneading Main Dough:
- Put all ingredients (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated. Change to hook attachment and knead for around 2 - 3minutes or until the dough comes together. Add in butter and continue kneading for another 8 - 10 minutes (approximately) or until the dough comes together, become elastic, smooth and reaches reasonable window pane stage. I noticed that it is harder to achieve a very thin window pane with Yudane method dough. It could be due to the gelatinization of its starch. It is fine if your window pane is not very thin as long as you have kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing:
- 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.
- Shaping:
- Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions.
- Form each portion into a ball.
- Flatten with rolling pin.
- Roll the dough like a swiss roll into a log.
- Flatten the log with rolling pin as shown.
- Roll up the dough again like a swiss roll until a small log is formed.
- Place all the dough in the prepared loaf pan.
- Final Proofing:
- Let the dough rise for 30 - 45 minutes or till 90% of the size, slightly below the rim of the pan.
- Baking:
- Cover the pan with lid, then preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
- After 10 to 15 minutes after preheating oven, bake for 25 - 40 minutes or until golden brown. Open the lid after 25 minutes to check. Remove from oven if already golden brown or bake for another 5 - 10 minutes more without lid accordingly to your oven. With this new loaf pan (Chefmade Carbon Steel Loaf Pan), the baking time has been reduced compared with my previous baked.
- Remove bread from oven and the pan, let it cool completely on rack before slicing.
Must-Know Tips Before You Start
- Windowpane Stage
- In this recipe, achieving a full windowpane stage is not essential. Due to the high hydration and the inclusion of Yudane—which alters the dough structure—the gluten development may appear slightly less elastic compared to standard doughs.
- As long as the dough is smooth, cohesive, and elastic enough to hold its shape, you’re good to go. Don’t worry if it doesn’t stretch to a super-thin membrane without tearing—this is normal for Yudane-based dough.
- Tip: Over-kneading to chase the windowpane may actually make the dough too tight and reduce oven spring.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
- Windowpane Stage
- In this recipe, achieving a full windowpane stage is not essential. Due to the high hydration and the inclusion of Yudane—which alters the dough structure—the gluten development may appear slightly less elastic compared to standard doughs.
- As long as the dough is smooth, cohesive, and elastic enough to hold its shape, you’re good to go. Don’t worry if it doesn’t stretch to a super-thin membrane without tearing—this is normal for Yudane-based dough.
- Tip: Over-kneading to chase the windowpane may actually make the dough too tight and reduce oven spring.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
FAQs
What is Yudane and why use it?
Yudane is a Japanese technique where boiling water is poured over flour to gelatinize the starches. This traps more moisture and results in a soft, chewy texture while helping the bread stay fresher for longer.
Can I use Tangzhong instead of Yudane?
They’re similar, but not interchangeable 1:1. Tangzhong involves cooking the flour and water into a roux. Yudane is simpler—just pour boiling water over flour. Both work well, but Yudane gives a slightly chewier texture.
Can I make this bread without a stand mixer?
Yes, but it will take longer to knead by hand. Make sure you knead until the dough is smooth and elastic. The windowpane test can help gauge gluten development.
Why is my dough too sticky or too dry?
Flour absorption varies by brand and climate. Add milk slowly and adjust as needed—a slightly tacky dough is fine, but it shouldn’t be overly wet or dry.
Why didn’t my bread rise well?
Check your yeast’s freshness and ensure your proofing temperature is warm enough (ideally 26–30°C). Also, avoid over-proofing, which can cause the dough to collapse.
Storage Tips
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Room Temperature: Store in an airtight container or ziplock bag for up to 3 days.
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Freezing: Slice and wrap individually. Store in a freezer-safe bag for up to 1 month. Toast directly from frozen or thaw at room temperature.
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Avoid Refrigeration: This can dry the bread out. Opt for room temp or freezer instead.
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Final Thoughts
This Japanese Soft White Bread is one of those recipes you’ll return to again and again. Its unmatched softness and simplicity make it perfect for daily baking. Whether you’re a seasoned baker or a beginner, this recipe offers an easy way to bring bakery-style bread into your home.
Don’t forget to leave a comment or tag @bakewithpaws on Instagram if you try it—I’d love to see your beautiful loaves! Happy baking!
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Hi, can share which Japanese flour brand you use? Any photo and where you buy it?
ReplyDeleteHi, thank you for asking. Sorry, I don't know the brand because it is a repacked flour and no brand stated on the packaging. I got it from House of Ingredients if you are in KL.
DeleteCheers :)
may I know. is your dough fit exactly to 450gr pan? because if I sum, than your dough is more than 450gr
ReplyDeleteHi, thank you for asking. Yes, it fit nicely. I know the total weight of the dough is about 610g. Just to let you know, I used Chefmade 450g Loaf Pan.
DeleteBut, please do not over proof the bread after closing the lid. I let it proof for about another 10 mins then bake. If you over proof the dough will overflow during baking.
Please judge by your instinct depending on the patern of proofing on that day. Sometimes it takes very fast to rise and sometimes take longer than usual.
I hope it helps.
Cheers :)
May I know how to calculate your dough into loafpan? thank you
ReplyDeleteHi, I still have not figure out. But, the above is based on my experiments. thanks
DeleteI would like to use natural starter instead of commercial yeast. How much will be?
ReplyDeleteHi, I have several soft sourdough bread recipes. You can search under categories.
DeleteThese are two recipes for white bread:
https://www.bakewithpaws.com/2019/05/soft-sourdough-bread-with-yudane-method.html
https://www.bakewithpaws.com/2019/09/soft-sourdough-sandwich-white-bread.html
Cheers :)
Hi! I made this today and it's SO good. Mine's not as evenly golden but fantastic for a first try. Question - my crust was somewhat different, a little crisper on some sides then others. None of them had that really good, thin papery crust. Almost like the crust had been slightly toasted. Is this an issue with my oven temp? I went with 190 C but perhaps I should go with 170 C? Thanks!
ReplyDeleteHi, thank you for trying this recipe and your kind feedback. Yes, it could be your oven. The heat in the oven is not even, too hot at certain area.
DeleteMay I know what type of loaf pan that you used?
Try to adjust to the temperature that work for you ya.
Cheers :)
Hi! I used a 7.5 x 4 x 4.4 in pan (this one: https://www.amazon.com/gp/product/B081NDTV26/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1). I also tried a second time and used less liquid, worked out much better! It was still kind of toasty/crisp out of the oven for a day. After sitting for a day, the crust was very soft and tender.
DeleteWondering if that's more common? I would love for it to come straight out of the oven tender.
Thank you BTW for your answer!
Hi, I used Chefmade loaf pan and made from Carbon steel. I just check your loaf pan and it is made from Aluminum Alloy. Not sure is caused by the pan.
DeleteHowever, usually the bread will have crispy crust when it is just out from oven. It will soften after it cool down.
Cheers :)
I tried the recipe today using the Pullman tin. I didn’t managed to get the square shaped that I was hoping for. I started to bake the bread leaving about 2cm from the rim. Should I leave to proof longer?
ReplyDeleteHi, thank you for trying this recipe. Yes, you should leave it to proof for another 10 - 15 mins if you read carefully on the method above. You have to try few times and then you will roughly know how to judge the timing.
DeleteCheers and happy baking :)
Yikes.. I misread it... thanks! ☺️ Will try again!
DeleteLol... Happy baking and hope you will get it this time :)
DeleteCan I use spelt flour with this bread recipe?
ReplyDeleteYes, you can. But, the texture not as chewy and moist. I tried before and a bit dry if you don’t mind.
DeleteCan i use this recipe in the bread machine?
ReplyDeleteHi, thanks for visiting this page. Yes, of course you can.
DeleteCheers :)
Hi, the recipe worked and the bread came out very nice, thank you for sharing! I have a larger pullman tin than the one you have.How should I increase the amount of ingredients?
ReplyDeleteHi, I am really sorry for late response. I must have missed your question. Thanks for trying this recipe and your kind feedback. May I know what is the size and capacity of your pan?
DeleteHi! I’ve made this several times and it’s my go to recipe. However, I wonder if I can make the dough in advance and freeze it before proofing?
ReplyDeleteHi, thanks for trying this recipe and your kind feedback.
DeleteI have not tried freezing the dough. I am not sure. I would love to find out too. You can try and I am eager to know too.
Cheers :)
Hi Yeanley
ReplyDeleteI baked this loaf in my brand new Pullman tin today and it was perfect! My fam was wowed by how nice it looked, then the texture was so soft...really great for egg salad sandwiches with tomato and cucumber :)
I really appreciate your work--thanks for sharing these great recipes. I recommend you to my friends who are into baking.
Hi Kevin,
DeleteThank you for trying this recipe and your kind feedback. I am so happy to hear that your family love it. This is my favourite sandwich white bread recipe using instant yeast.
Again, thanks for sharing your feedback with me.
Cheers and stay safe :)
Hello, thank you for sharing your recipes😊i have some question😊can i bloom the yeast for this recipes? I don’t have a pullman loaf pan. I only have a BakerS Secret Loaf Pan Large 9.29" X 5.19" X 2.54". Can i use this for this recipes and i plan to bake 2 loaf of bread. Should i double the recipes? Thank you😊
ReplyDeleteHi, thanks for reading this recipe. I think can fit. Without trying I can't give you exact answer. Yes, you can double the recipe if you plan to bake 2 loaves instead.
DeleteCheers :)
A good rule for deciding how much dough you can put into a pullman pan is 340g (12 oz) per liter of pullman pan volume. Check the pan volume by setting it level in a baking sheet on a towel (to catch the overflow). Then add water into the pullman til it just fills the pan. The number of grams of water is the volume of the pan in milliliters. Then weigh out the dough and form the loaves to meet the weight requirement of the pan. A 13-inch pullman pan that is 4"x4" is around 3000 ml so it will take about 1020g of dough (68% hydration, 0.6% instant dry yeast)
ReplyDeleteI didn't get this right the first time making it. But after a few loaves, it is now my favourite bread recipe! Been baking to give to friends as well and they love it so much! The tips and shaping guide that you give really help a lot. I would like to add that once I slide the lid on, I give it a press every now and then and once it stops rattling and I feel some resistance, then only I put it in to bake, resulting in a perfectly cuboid loaf. Thanks so much for sharing this recipe!
ReplyDeleteHi, thanks for trying this recipe. Practise made perfect. This is one of my favourite bread too.
DeleteI am glad that it works for you and it is my pleasure to share..
Cheers and stay safe !
Hi, how do I know if the dough is kneaded enough? Does the dough have to completely pull away from the bowl? Thks!
ReplyDeleteHi,
DeleteThanks for reading this recipe. We usually said the dough will come together and pull away from the side of the bowl and achieve window pane stage. But, sometimes, after 5 - 6 minutes kneading the dough will come together too. For me I kneaded at least 10 - 12 minutes (total) and achieved a reasonable window pane for this recipe.
Practice more and you will know how to judge and feel the dough.
Cheers :)
Hi Esther,
ReplyDeleteThanks for trying and your feedback.
Yes, it is totally fine. It will not affect the softness of the bread. But, maybe will take slightly longer time to proof or maybe not.
Cheers :)
Thank you for the recipe. May I know if I want to have a less sweet loaf but keep its softness, can I reduce sugar? If yes, how much can I reduce to keeps its texture/rise? Do I also need to reduce salt when I reduce sugar? Thanks
ReplyDeleteHi there, Yes you can. You can reduce to half or you may want to use honey. You do not need to cut down salt if you cut down sugar otherwise your bread will be tasteless.
DeleteCheers and happy baking :)
Thank you.
DeleteMy pleasure :)
DeleteHi! I just tried this recipe for the first time. I left the dough in a covered bowl for the first proof, and after 1.5 hours the dough didn't rise at all, and the finger test leaves a dent that doesn't bounce back. Any idea what I did wrong?
ReplyDeleteHi, thanks for trying this recipe and sorry to hear that your dough didn't rise. The only reason I could think of is your yeast is not working I think. Please check the expiry date. You could test the yeast by adding 1/2 tsp of sugar and 1 tsp of yeast into 50ml cup of warm water. Wait for 10 minutes to see if any bubbles or activities. If no bubbles or any activities then your yeast must be expired or not working.
DeleteI hope this help.
Cheers :)
Thanks, I just did that test and the SAF instant yeast bubbled up nicely. It has been kept in the freezer since I first opened the package about 6 months ago. Someone told me that yeast needs to be mixed with warm water before adding to the other ingredients. Should I try this? Another thought is perhaps King Arthur High Gluten flour is not the same as the Japanese version (I didn't have any luck finding the Japanese kind online).
DeleteHi, Hmm I really don't know then. If the yeast is working the dough should at least rise a little too. For Saf-instant yeast can be directly mixed with dry ingredients to form dough without being rehydrated. Please read their website: https://saf-instant.asia/my/home-baking/saf-instant-11g-gold/
DeleteHow about Bob's Red Mill Bread Flour? You may want to try this if you can get.
https://www.bobsredmill.com/artisan-bread-flour.html
Cheers :)
Hi! Thanks for the lovely recipe. May I know if I cut the recipe by half and just do 1 small square loaf, would the kneading time of 10-13 minutes after adding butter be the same even though I’m kneading a smaller amount of dough?
ReplyDeleteAlso just wanna check. I stored this bread in an ikea airtight container and the next day, the outer crust becomes quite hard and tough although inside still remain soft and fluffy. Does this happen to yours and is it supposed to be like that? Or is is supposed to still be soft outside even after a few days, as it’s made by Yudane method? Not sure if it’s cos I overkneaded so it became harder on the outside, as I stuck to your timing of 10-13 min kneading even though I made half batch only
Hi, thanks for trying this recipe and your feedback. You may need less time for kneading if you have the recipe. The timing is just a guide only. You need to check and feel the texture of your dough. I found it is very hard to knead if you cut the recipe into half. However, it is depend on your mixer too.
DeleteOver kneading will break the gluten and will not cause the bread crust hard. The crust hard could be due to over baking. Please adjust your oven temperature ya.
Cheers :)
This is the best recipe, I do not own a stand mixer so I hand knead and use the slap and fold technique and the bread still turns out excellent. One question, do you think its possible to increase the amount of milk to increase the total hydration?
ReplyDeleteI want a fluffier bread and I find that the slap and fold technique is much easier on higher hydration. Hoping to get your advice even though I know your recipe is for stand mixer only.
Hi, thanks for trying this recipe and your kind feedback. Glad to hear that you like it.
DeleteYes, of course you can increase the milk. It is advisable to add milk slowly one tablespoon at a time until the right consistency that you want. This is because each flour absorbs water and hydrates differently.
Cheers and happy baking :)
Hi, thanks for sharing your recipes. I am a fan of all of your bakes. I have been practising with this recipe. However, I haven't been able to get my dough to rise to just below the rim of the loaf pan even after an hour in very warm Singapore. It reaches 80% of the height of the pan at most (I use a 450g pan like you). After baking, I don't get a flat top. So it is a rather short loaf of bread. The dough does rise to double its size during the first proofing. What do you think is the problem? Should I increase the amount of ingredients to make a bigger loaf?
ReplyDeleteHi, thank you for trying this recipe and following my posts. There are two possibilities.
Delete1. It could be the flour. I have tried using normal bread flour and the bread turned out not very tall. Please try to get good quality of Japan High Gluten Flour and it make big different. You may want to look for Baking with Gina for Japan Bread flour if you are based in Singapore.
2. It could be your instant yeast not very active and near expiry date.
Cheers :)
Hi
ReplyDeleteI want to make this bread taller, do I readjust the recipe or do I proof longer... it may overproof!
Hi, thanks for visiting Baking with Paws. Please increase the ingredients. If you proof longer, you may over proof your dough and end up with bigger crumb texture.
DeleteCheers :)
Hi! Thank you so much for the great recipe. I've been making shokupan few times, but the top of my shokupan is often stick to the lid. Do you have tips or tricks to avoid this?
ReplyDeleteHi, thanks for visiting Bake with Paws. You can grease the baking pan lid or line with non-stick baking paper.
DeleteI hope it helps.
Cheers and happy baking :)
Do you have a good idea of how to change the proportions of this recipe for a 270, 280g toast mold? If not, it's okay!! I think I saw you said it's 610 g. total for a 450 g. pan in this recipe. I have a very cute rabbit and cat toast mold that I want to use but it's very hard to find recipes made for their amount (280g). Do you have any advice on cutting down the recipe to fit?
ReplyDeleteHi, thanks for your interest in this recipe. For 280g pan, maybe you can try reducing the recipe to around 65%.
ReplyDeleteCheers :)
Thanks for the recipe. In the recipe it says to start with 170ml milk, and go up to 185 as needed. It later says "If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency," but I'm not sure how to tell whether my dough is too dry. Can you give some guidance on how to tell if you need more or less milk?
ReplyDeleteHi, thanks for your interest in this recipe.
DeleteHow to judge the dough whether is too dry - When you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl.
I hope you can understand what I explain :)
Cheers and happy baking...
Thank you so much for the reply! That makes sense.
DeleteYou are most welcome :)
DeleteCan I exclude the sugar?
ReplyDeleteHi, you can but the bread going to taste different. You can replace with honey.
DeleteSugar enhances bread flavor, gives the crust a golden color; improves the crumb texture; and helps retain moisture in bread.
Cheers :)
Hi! Thanks for the recipe! I just tried it and it’s very easy to follow. However, for the second proofing, I proofed it for about 1 h 15 mins because it did not rise till about 90% of the tin. After baking, the height shrank a little and I did not get the flat top like yours. May I know if for the second proofing, after an hour, the indentation slowly bounces back and leave a small indentation but it does not reach the 90% height, do I continue proofing?
ReplyDeleteWhat should I do to get the nice squarish and flat bread you have? Thanks a lot!!
Hi Audrey,
DeleteThank you for trying this recipe and your questions. If your bread shrank, then it could be you have over proofed your dough I suspect. It could be the flour. Some bread flour do not rise very high. You may think that the bread did not rise enough and you keep on proofing until it over proof. Try to use Japan High Gluten Flour with 12% - 13% protein content.
1 hour and 15 mins seem quite long. I usually take 45 mins to 1 hour at room temperature 29 -30 C.
You can still continue proofing if the dough have not reach the size you want. The best is slightly below the rim that you still can close the lid. After closing the rid, let it proof for another 10 minutes if you want to make sure get very square bread. However, if you have knead the dough enough and correct bread flour is used. The bread will further rise during baking (oven spring) and form a square bread.
Please check your oven temperature too. Maybe your oven is not hot enough.
Cheers :)