Japanese White Milk Bread (Milk Shokupan)

A few days after we got home from Japan Oscar asked me if I knew how to make bread. When I replied that I did, he asked if I could make some bread rolls like we had in Japan.The white bread in Japan is delicious. It can’t be at all healthy since it is white and fluffy and very sweet, but a little bit won’t hurt. Mind you, Oscar could finish off a pack of 6 bread rolls with jam or banana for breakfast! So wasn’t it lucky that into my inbox popped this recipe from La Fuji Mama for Milk Shokupan (Japanese Style White Sandwich Bread) the next day!


I didn’t have a bread loaf pan, so I just made the bread as a long loaf on a tray and it worked perfectly.  It was soft and moist and while not as sweet as the bread in Japan, it was sweet enough.  Oscar loved it, we all did.  And it was very hard to stop at just two slices each!


Milk Shokupan, Japanese Style White Bread

Serves 1 loaf
Prep time 2 hours
Cook time 30 minutes
Total time 2 hours, 30 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Low Chemical / Failsafe
Meal type Bread
Misc Child Friendly, Pre-preparable, Serve Cold
Region Japanese
Website La Fuji Mama
Japanese style white milk bread (Shokupan)


  • 350g plain white flour (sifted)
  • 2 tablespoons white sugar
  • 1 1/2 teaspoon Lowan's Instant Dried yeast
  • 1 teaspoon salt
  • 250ml warm milk (50-55°C)
  • Canola oil spray (for greasing)
  • Extra milk for brushing


1. In a large mixing bowl combine half the flour with the sugar, yeast and salt.
2. Add the warm milk and blend, then mix in the remaining flour until it is all combined.
Knead the dough on a floured surface until it is smooth and elastic, or use a mixer with a dough hook to knead for 5 minutes.
Making Japanese Milk Shokupan (White Bread)
Cover the dough with a clean tea towel and set aside in a warm place until it doubles in size (about 1 hour).
Making Japanese Milk Shokupan (White Bread)
Lightly spray a clean surface for rolling on and a rolling pin. Roll the dough into a rectangle approximately 20 cm x 35 cm in size.
Making Japanese Milk Shokupan (White Bread)
Fold over the short ends of the dough.
Making Japanese Milk Shokupan (White Bread)
Roll up the dough from the short side then place the roll on a greased tray with the seam on the bottom.
Making Japanese Milk Shokupan (White Bread)
Cover the dough and let it rise in a warm place until it is doubles in size (approximately 40 minutes). While the dough is rising, preheat the oven to 200°C.
Making Japanese Milk Shokupan (White Bread)
Just before the dough goes into the oven brush the top with some extra milk, then bake for 25 to 30 minutes. When it's cooked the loaf should be golden brown and the top will sound hollow when tapped.
Japanese Milk Shokupan (White Bread)
10. Remove the bread from the oven and let it cool completely on a wire rack.


Low Chemical / Failsafe


My book “Recipes for Oscar” is now available in PDF format which can be viewed on any PC/device that can read PDF files.   Click on the link below to order through the Blurb bookshop.

Coming Up Next Time: Ham, Carrot and Zucchini Muffins


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