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Japanese milk bread crumb shokupan
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5 from 1 vote

Fluffy Japanese milk bread recipe

A lot of recipes I tried and tested used sugar (up to 60g) but I have decided against the use of sugar in this recipe, especially since I wanted to mainly develop this for use for the whole family including our little baby.
The Yudane method works so remarkably well to make soft and fluffy bread and makes the bread last longer because the heated gelatinised starch in the flour keeps the moisture inside the bread and it will make the bread soft and last longer.
Having experimented with both the Tangzhong and Yudane methods I feel that the Yudane method produces better results. I have also experimented with adding more butter and an egg, but prefer the egg-less version with less added butter. I've also omitted sugar from my recipe as I prefer a non-sweetened version, for taste and for health reasons.
Cuisine Japanese
Keyword bread, milk bread,, white bread
Prep Time 45 minutes
Cook Time 30 minutes
Resting time 6 hours 30 minutes
Total Time 7 hours 45 minutes
Servings 8
Author Pam

Ingredients

Japanese Yudane bread ingredients

    For the Yudane

    • 100 g boiling water
    • 100 g white bread flour

    For the main dough

    • 400 g white bread flour
    • 9 g salt
    • 7 g dry yeast
    • 300 g full fat milk plus extra for brushing on the unbaked loaf
    • 20 g dry milk powder (optional)
    • 35 g unsalted butter cut into pieces and softened at room temperature, plus extra for buttering the pan

    Instructions

    How to make Japanese Yudane bread

    • In a small bowl, measure out the flour and pour over the boiling water.
    • Mix until well combined. I use a silicone spatula to do that.
    • Cover the bowl and let the the Yudane cool down to room temperature.
    • Refrigerate for 4 hours.
    • In a large bowl, combine the main dough ingredients and add the cooled Yudane.
    • Knead for about 10 minutes until completely smooth and elastic. Don't cut the kneading time short!
    • Cover the bowl and leave to rest at room temperature for about an hour. The dough should rise well during that time.
    • Butter a bread tin.
    • Deflate the dough and divide it into two equal parts to make the loaf.
    • Shape the two parts and place them into the pan, smooth side up.
    • Cover with a plastic bag to keep the moisture in and keep at room temperature until fully proofed, about 1.5 hours.
    • Brush the loaf with milk and bake at 180°C for about 30 minutes, until golden brown on top and a digital thermometer inserted into the center of the loaf reads at least 93°C.
    • Remove the loaf from the oven, and cool it on a rack.