SHOKUPAN | Japanese Milk Bread Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and can be cheaper in some regions.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness while brown sugar is often less expensive.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan substitute that binds ingredients.

Prepare Yudane Dough by mixing 65g bread flour with 65g hot water and let it sit for at least 4 hours or overnight.

In a mixing bowl, combine 260g bread flour, 7g yeast, 28g brown sugar, and 1 tsp salt.

Add 185g milk and the prepared Yudane Dough to the flour mixture.

Knead the dough by hand or use a stand mixer until smooth.

Incorporate 13g unsalted butter into the dough and knead until fully absorbed.

Place the dough in a greased bowl, cover, and let rise until doubled in size.

Punch down the dough, divide it into equal portions, and shape each portion into a loaf.

Place the shaped loaves in a greased bread pan and cover to let rise again until doubled.

Preheat the oven and bake the loaves until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens