{"id":1129,"date":"2021-05-22T20:04:02","date_gmt":"2021-05-23T00:04:02","guid":{"rendered":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/?p=1129"},"modified":"2026-05-21T11:43:55","modified_gmt":"2026-05-21T15:43:55","slug":"japanese-milk-bread","status":"publish","type":"post","link":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/japanese-milk-bread\/","title":{"rendered":"BEST Japanese Milk Bread Recipe \u300cSHOKUPAN\u300d |  slow living #video"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-rich is-provider-embed-handler wp-block-embed-embed-handler wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"BEST Japanese Milk Bread Recipe \u300cSHOKUPAN\u300d| slow living\" width=\"845\" height=\"475\" src=\"https:\/\/www.youtube.com\/embed\/BLe3xec5fzM?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Oct 30, 2024 Update: I now bake this with sugar instead of honey. Yes it is refined sugar, but I use less sugar, and it lowers the cost per bread&#8230;and it tastes BETTER! Try it out \ud83d\ude42 Check out today&#8217;s bake with sugar here &#8211; <a href=\"https:\/\/youtube.com\/shorts\/ReIcIQjP8iI?feature=share\"> https:\/\/youtube.com\/shorts\/ReIcIQjP8iI?feature=share<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Learn to make the best tasting, fluffy and airy Japanese Milk Bread (shokupan) in your own home!<br>Taste better than store bought ones + no preservatives and no refined sugar.<br><br><em>*As an Amazon associate, I earn from qualifying purchases on some products listed below.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For best results, bake the bread in a 9 x 4 x 4 inch <a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&amp;redir_token=QUFFLUhqbDJ6SVRDVmVHTHJtQWdyR3VOMTcwY0Z3WXhlQXxBQ3Jtc0tuN1FmeGQ4VGJWYng5aks4Qlc2NEc4M1lPX1VfRGNDbWNVZHRfXzRCcEVEcjMyUFJSeUlZc0RoejgyVHF6NWIzRDYwUXRiUkRaVmhuN0ZCOFJCU2VNV3NXSFJCc3F5MC04WkR3cHNnelFSUmZjRGd6aw&amp;q=https%3A%2F%2Famzn.to%2F3yqXvwd\" target=\"_blank\" rel=\"noreferrer noopener\"><em>non-stick Pullman loaf pan with lid<\/em><\/a>.<br><br>Alternatively, this recipe can also work for these no-lid loaf pans sizes* (L x W x H):<br>&#8211; 9 x 4 x 4 inch \/ 23 x 10 x 10 cm <br>&#8211; 9 x 4 x 3 inch \/ 23 x 10 x 7.5 cm <em><br>*<a href=\"https:\/\/youtu.be\/BLe3xec5fzM\">Watch the video above <\/a>for tips and what to expect when using no-lid loaf pans<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If your loaf pan size isn&#8217;t listed above:<br>&#8211; <a href=\"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-content\/uploads\/2021\/06\/Shokupan-Recipe.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">click here to view adjusted amounts for common loaf pan sizes<\/a>,<br>&#8211; or <a rel=\"noreferrer noopener\" href=\"http:\/\/www.youtube.com\/sensitiveskinlifestyle\" target=\"_blank\">subscribe <\/a><a href=\"http:\/\/www.youtube.com\/sensitiveskinlifestyle\">to my YouTube channel<\/a> to be notified on my next video which will show you how to customize any bread loaf recipe to your loaf pan size!<em><br><\/em><br><strong>JAPANESE MILK BREAD INGREDIENTS :<\/strong><br>loaf pan size:  9 x 4 x 4 inch <a rel=\"noreferrer noopener\" href=\"https:\/\/www.youtube.com\/redirect?event=video_description&amp;redir_token=QUFFLUhqbDJ6SVRDVmVHTHJtQWdyR3VOMTcwY0Z3WXhlQXxBQ3Jtc0tuN1FmeGQ4VGJWYng5aks4Qlc2NEc4M1lPX1VfRGNDbWNVZHRfXzRCcEVEcjMyUFJSeUlZc0RoejgyVHF6NWIzRDYwUXRiUkRaVmhuN0ZCOFJCU2VNV3NXSFJCc3F5MC04WkR3cHNnelFSUmZjRGd6aw&amp;q=https%3A%2F%2Famzn.to%2F3yqXvwd\" target=\"_blank\"><em>Pullman loaf pan with lid <\/em><\/a><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>bread flour   342.0g                 [100%]<\/li>\n\n\n\n<li><a href=\"https:\/\/amzn.to\/3fHoqww\" target=\"_blank\" rel=\"noreferrer noopener\">instant yeast<\/a>   3.0g                   [0.9%]<\/li>\n\n\n\n<li>dry milk powder   10.0g           [3.0%]<\/li>\n\n\n\n<li>salt   3.0g                                  [0.9%]<\/li>\n\n\n\n<li>egg   34.2g                               [10%]<\/li>\n\n\n\n<li>unpasteurized honey   34.2 g   [10%] OR sugar 24g [7%]<\/li>\n\n\n\n<li>water   207.0g                           [60.5%]<\/li>\n\n\n\n<li>softened butter   17.0g             [5%]<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>INSTRUCTIONS :<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mix dry ingredients in the mixing bowl of your stand mixer.<\/li>\n\n\n\n<li>Add egg, honey and water.<\/li>\n\n\n\n<li>Mix on speed 2 (low speed) for 2-3 mins until ingredients are well combined. Scrape the sides half way through.<\/li>\n\n\n\n<li>Mix on speed 3 (low-medium speed) for 13 mins.<\/li>\n\n\n\n<li>Add butter and mix 2 mins on speed 4 (medium speed) until well incorporated.<\/li>\n\n\n\n<li>Then mix another 15 mins on speed 3 (low-medium speed).<\/li>\n\n\n\n<li>Transfer dough to a lightly floured surface and smooth dough into a ball.<\/li>\n\n\n\n<li>Place the dough ball in a mixing bowl.<\/li>\n\n\n\n<li>Cover and let it rise until it doubles its size. Approx. 75 mins.<\/li>\n\n\n\n<li>Transfer dough to kneading surface. It will be sticky.<\/li>\n\n\n\n<li>Pat dough down. Pull sides and fold into thirds, length-wise.<\/li>\n\n\n\n<li>Pat down. Pull sides and fold into thirds, width wise.<\/li>\n\n\n\n<li>Place dough in a mixing bowl.<\/li>\n\n\n\n<li>Cover and let it rise until it doubles its size. Approx.. 30 mins.<\/li>\n\n\n\n<li>Transfer dough to kneading surface.<\/li>\n\n\n\n<li>Cut dough into 2 equal pieces. Use a digital scale.<\/li>\n\n\n\n<li>Shape the cut dough into 2 smooth seamless dough balls.<\/li>\n\n\n\n<li>Cover each dough ball with wrap. Let them sit for 30 mins to relax.<\/li>\n\n\n\n<li>Lightly greased Pullman loaf pan and its lid with avocado oil or any neutral flavored high heat oil.<\/li>\n\n\n\n<li>Flatten and roll out the first dough ball with a lightly floured rolling pin.<\/li>\n\n\n\n<li>Fold into thirds, lengthwise. Seal edges.<\/li>\n\n\n\n<li>Roll dough out as flat as possible into a rectangle.<\/li>\n\n\n\n<li>Tightly roll the dough into a cylinder. Pinch to seal edges.<\/li>\n\n\n\n<li>Repeat steps 19 to 23, for the second dough ball.<\/li>\n\n\n\n<li>Place both cylindrical dough into the lightly greased Pullman loaf pan.<\/li>\n\n\n\n<li>Cover with cling wrap. Let it proof for 45 mins.<\/li>\n\n\n\n<li>During the last 15 mins of the proofing, preheat the oven to 400F.\/205C.<\/li>\n\n\n\n<li>After proofing, remove cling wrap. Close the Pullman loaf pan with its lid.<\/li>\n\n\n\n<li>Bake for 30 mins in a preheated oven.<\/li>\n\n\n\n<li>After 30 mins, release the bread from the Pullman loaf pan onto a cooling rack.<\/li>\n\n\n\n<li>Let the loaf cool for 2 hours.<\/li>\n\n\n\n<li>After 2 hours, slice off the ends, and cut into 1 half inch slices.<\/li>\n\n\n\n<li>Individually wrap each slice in cling wrap. Stays fresh at room temperature for up to 3 days.<br>Alternatively, you can freeze individually wrapped slices in the freezer for up to 3 months.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Oct 30, 2024 Update: I now bake this with sugar instead of honey. Yes it is refined sugar, but I use less sugar, and it&hellip;<\/p>\n","protected":false},"author":2,"featured_media":1136,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[11],"tags":[102,12,104,56],"class_list":["post-1129","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-bread","tag-recipes","tag-slow-living","tag-video"],"_links":{"self":[{"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/posts\/1129","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/comments?post=1129"}],"version-history":[{"count":10,"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/posts\/1129\/revisions"}],"predecessor-version":[{"id":1714,"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/posts\/1129\/revisions\/1714"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/media\/1136"}],"wp:attachment":[{"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/media?parent=1129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/categories?post=1129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/tags?post=1129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}