Recipe for Japanese sandwich bread ( Shokupan)
Discover the authentic recipe for Shokupan Japanese sandwich bread, a staple of Japanese cuisine. With its ultra-moist crumb and slightly sweet taste, this bread is perfect for toast, Japanese sandwiches (sando) or simply eaten on its own. This homemade recipe makes a 6-portion loaf, ideal for sharing with family and friends. Follow our simple step-by-step instructions to make this unique Japanese sandwich bread, which tastes just as good savoury as it does sweet.
- Prep Time
- 15 minutes
- Cooking Time
- 30 minutes
- Servings
- 6
Ingredients
- 350 g wheat flour (T45 or manitoba, rich in gluten)
- 20 g powdered milk (optional, for a softer texture)
- 25 g sugar
- 6 g salt
- 5 g dry baker's yeast (or 15 g fresh yeast)
- 200 ml warm milk
- 30 g soft butter
- (Optional: 40 g tangzhong, a mixture of flour and gelled water, for extra softness)
Directions
- In a small saucepan, mix 20 g flour + 100 ml water. Heat gently to a thick paste. Leave to cool.
- In a bowl, mix flour, sugar, salt, powdered milk and yeast (avoid direct contact between salt and yeast). Add warm milk and (if using) tangzhong. Knead for 10 minutes. Add the soft butter and knead for a further 5-10 minutes, until the dough is smooth and elastic.
- Cover with a damp cloth and leave to rise for 1h30 to 2h, until the dough doubles in volume.
- Deaerate the dough, divide it into 2 or 3 balls, then place them side by side in a buttered loaf tin.
- Cover and leave to rise for another 45 minutes to 1 hour, until the dough almost reaches the edge of the tin.
- Preheat oven to 180°C. Bake for 25-30 minutes, until golden brown.
- (Tip: for a thinner, softer crust, brush the top with milk before baking).
- Unmould and cool on a wire rack before slicing.
