This recipe for Matcha Shokupan yields a light and soft fluffy bread that has an earthy green tea flavour. It's great for sandwiches, Matcha French Toast, or snacking as is.
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Japanese Shokupan is similar to the French "pain de mie" which is basically white sandwich bread.
Shokupan means "eating/food bread," where shoku = "eating/food" and pan = "bread."
Why you'll love this recipe
This Matcha Shokupan yields a soft, cottony light bread that is versatile in sweet or savoury applications.
It remains tender at room temperature for days.
Use it in Matcha Strawberry Fruit Sando, or Matcha French Toast.
It only requires a few ingredients and one particular loaf pan.
Special equipment
For this particular Matcha Shokupan, in order to attain it's square shape, you'll need a special loaf pan.
It's a Pullman loaf pan, which is essentially a loaf pan with a lid.
When the bread bakes, the lid helps keep the dough from expanding outwardly and controls its shape.
If you don't have the pan, you can still bake it in a regular loaf pan.
However, it will not have that even square shape on all 4 sides.
Note: The dimensions of the Pullman loaf pan I used was: 21.3 x 12.2 x 11.4 cm // 8.4 x 4.8 x 4.5 inches.
Ingredients you'll need
The bread starts off with tangzhong, which is a cooked paste of flour, milk and water.
This tangzhong will include the matcha powder cooked into the flour paste.
I found that adding the matcha to the tangzhong paste helps the green tea powder distribute evenly with no lumps in the bread.
In addition to the tangzhong, you'll need:
- bread flour or all-purpose flour: I've tried both and all-purpose works fine; just be sure to knead well enough
- matcha: use the best quality matcha for great flavour as well as green colour retention while baking
- granulated sugar: adds sweetness to the milk bread
- sea salt: balances out the sweetness
- large egg: helps with the structure of the bread and keeps it soft
- active dry yeast: leavens the bread
- whole milk: adds moisture to the bread, and keeps it soft; you can use any milk you like
- butter: unsalted, cut into pieces, at room temperature; adds additional richness
The addition of tangzhong and the egg keeps this bread super soft and cottony.
How to make it
Make the tangzhong:
Make the tangzhong by combining milk, water and flour and matcha together (Step 1 below).
Stir with a whisk or spatula until it becomes a thick paste, over medium-low heat. Beware, it will thicken up quickly! (Step 2).
Remove from the heat and transfer the tangzhong to a stand mixer bowl (Step 3).
Make the dough:
To a stand mixer bowl fitted with a dough hook, add in the flour, salt and egg.
In a small bowl, combine warmed milk, sugar and yeast. Stir to activate the yeast and set aside for a few minutes. Once bubbly, add the yeast mixture into the stand mixer bowl.
Turn on the mixer and knead until the dough comes together. It may appear dry at first, but will come together.
Once the dough is smooth, add in the butter in small pieces while the mixer is running.
Wait until each piece is fully incorporated into the dough before adding the next piece.
Knead until the dough is smooth and elastic, about 15 minutes in the mixer (Step 4 above).
Transfer the dough to a lightly greased bowl and cover with plastic wrap/cloth. Place in a warm location and let it double in size, about 60-90 minutes, depending on how warm your kitchen is.
Deflate the dough and divide into 3 equal portions (Step 5 and 6).
Flatten out and roll each piece of dough into a rectangular shape about 2.5" wide and 6-7" long (Step 7).
Coil the dough up like a snail and pinch the seams closed.
Place the dough seam-side down in the loaf pan. Repeat with the remaining dough (Step 8).
Slide the lid on the loaf pan on and place in a warm location to rise again.
Preheat the oven to 350F.
Once the loaf has almost risen to the top of the pan, bake at 350F for 30-35 minutes, or until the internal temperature reaches 200F.
Let the milk bread cool completely before slicing.
Watch how to make it
FAQ's & troubleshooting
How to tell if the bread is fully proofed
To check when the dough is done proofing (rising), make a small indentation in the dough. If the dough:
- bounces back quickly, then it needs a little more time.
- fills back in slowly, it’s ready for the oven.
- indentation stays, it might be over proofed. Get it into the oven right away.
For this loaf, I find that when the dough reaches near the top of the pan, then it's ready for the oven.
Why is my dough so sticky before adding in the butter?
Depending on how large or small your egg is, you may need to add a little flour if the dough feels too sticky before adding in the butter.
Can you divide the dough into 2 instead of 3?
Yes, you can certainly divide the dough into 2 instead of 3.
I like dividing it into 3 as it helps to provide structure to the loaf as it rises.
Can I use a regular loaf pan?
Yes, you can bake this bread in a regular loaf pan. Just note that it will rise and have a rounded shape.
Can I slice into the loaf right away?
No, let the bread loaf completely cool before slicing. Cooling the loaf sets its structure.
How to retain that vibrant green colour?
Use the best quality matcha powder you can find. The crusts of the loaf will turn brown, but the interior will stay green.
How to store & reheat
Store the Matcha Shokupan in an airtight container at room temperature for up to 3 days, since it contains no preservatives.
You also can store it in the fridge for up to 1 week.
Alternatively, you can slice and freeze the bread (in a freezer-safe container) for up to 3 months.
For optimal texture, reheat the bread in the microwave for 10-20 seconds, until fluffy and soft.
You can also toast it in a toaster oven.
Ways to use the bread
You can use Matcha Shokupan as a sandwich bread.
Note: it is quite a delicate bread, so heavier toppings may not be suitable; otherwise you can slice it thicker.
Enjoy it toasted with some butter.
Trim off the crusts and make a Matcha Fruit Sando.
Or toast the bread and try Matcha Milk Jam/Green Tea Milk Spread spread on it.
Flavour variations
You can omit the matcha and make a plain Japanese milk bread, which is amazing as a versatile sandwich bread!
Try adding hojicha powder for a roasted tea version.
Other recipes you may like
Be sure to check out these recipes:
Let me know if you try out this Matcha Shokupan recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Matcha Shokupan (Japanese Milk Bread)
Equipment
- Pullman loaf pan: 21.3 x 12.2 x 11.4 cm // 8.4 x 4.8 x 4.5 inches
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Tangzhong/yudane:
- 20 ml water
- 20 ml whole milk
- 15 g bread flour or all-purpose flour
- 5 g matcha
Dough:
- 255 g bread flour or all-purpose flour plus more if needed
- 30 g granulated sugar
- 2 g sea salt
- 6 g active dry yeast
- 113 ml whole milk
- 1 large egg (about 55g)
- 20 g unsalted butter
Instructions
Make the tangzhong:
- Combine milk, water, flour and matcha together in a small saucepan.
- Stir with a spatula or whisk over medium-low heat, until it becomes a thick paste. (Beware, it will thicken up quickly).
- Remove from the heat and transfer the tangzhong to a stand mixer bowl to cool.
Make the dough:
- To the stand mixer bowl fitted with a dough hook, add in the flour, salt and egg.
- In a small bowl, combine warmed milk, sugar and yeast. Stir to activate the yeast and set aside for a few minutes.
- Once bubbly, add the yeast mixture into the stand mixer bowl.
- Turn on the mixer and knead until the dough comes together. It may appear dry at first, but it will come together. Conversely, if your dough is sticky, it may be because of how large your egg is -- add a little more flour until it doesn't feel too sticky.
- Once the dough is smooth, add in the butter in small pieces while the mixer is running.
- Wait until each piece is fully incorporated into the dough before adding the next piece.
- Continue kneading until the dough is smooth and elastic, about 15 minutes in the mixer.
- Transfer the dough to a lightly greased bowl and cover with plastic wrap/cloth. Place in a warm location and let it double in size, about 60-90 minutes, depending on how warm your kitchen is.
- Deflate the dough and divide into 3 equal portions.
- Flatten out and roll each piece of dough with a rolling pin into a rectangular shape about 3" wide and 6-7" long.
- Coil the dough up like a snail and pinch the seams closed.
- Flatten it out again with a rolling pin and roll it out the other way, (about 2.5" wide and 6-7" long).
- Repeat by coiling up the dough again and pinching the seams closed.
- Place the dough seam-side down in the loaf pan. Repeat with the remaining dough.
- Slide the lid on the loaf pan on and place in a warm location to rise again.
- Preheat the oven to 350°F/177°C.
- Once the loaf has almost risen to the top of the pan, bake at 350°F/177°C for 30-35 minutes, or until the internal temperature reaches 200°F/93°C.
- Let the milk bread cool completely before slicing.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Kay
Easy to follow recipe for Shokupan. I’ve never success for 1 try but this recipe just smooth and nice outcome. Thank you for recipe. Soft and fluffy bread.
Michelle
Thanks for your feedback, Kay. Glad you enjoyed it 🙂
Bakeherhappy
This dough is lovely. Can I leave it in the fridge overnight?
Michelle
Hi there, you can do a cold fermentation and leave the dough to rest in the fridge overnight. Be sure to bring the dough back up to room temperature and let it fully rise before proceeding with baking. Hope that helps.
Emy
Wow! This looks so good and I want to try making this... what pan did you use (can you give me the link if possible)? I've been trying to find a Pullman loaf pan for so long...
Thanks!
Michelle
Hi there Emy, I used this particular loaf pan: https://www.amazon.ca/Monfish-Pullman-Cover-Aluminized-8-35x4inch/dp/B07PHQ12DG/ref=sr_1_1_sspa?dchild=1&keywords=pullman+loaf&qid=1635304012&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFSS1BQSkZDQlU2NE4mZW5jcnlwdGVkSWQ9QTA0MjUxMzUzVjlCTEJFSlU1UFdRJmVuY3J5cHRlZEFkSWQ9QTEwMDczMjYyUTFRRUw3MjZOVU5LJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==
Niko
Could I replace the matcha with freeze-dried strawberry powder?
Michelle
Hi Niko, you can replace the matcha with freeze-dried strawberry powder. Just note that it will turn the loaf brown. You could counteract the brown by adding some food colouring to the dough. Hope that helps!
Dan
Hey, I love your recipie doing it constantly. Recently sadly I came into issue. Sometimes after baking and unmolding bread it sinks sides- its like its perfect square but then after like 10 sec sides of the bread starting to look like being sucked inside and the shape looks like" )( "instead of square. Do you have an advice whats the problem?
Michelle
Hi Dan, thanks for writing. I have occasionally encountered a similar issue -- my theory is that when the bread is super soft, it concaves into itself when it cools. When the bread is firmer and has more structure, it keeps its square shape more readily. It could be just a factor of the liquid/flour/humidity in the dough. Hope that helps!
Andy
I look forward to make this!
Can I substitute regular milk for almond milk? Will it taste similar if I do?
I know once you start substituting things it changes the recipe (obviously lol)
Michelle
Hi Andy, yes you can substitute with almond milk with no major changes in taste. Hope that helps!
Linsey
So soft and fluffy Matcha Shokupan bread!!! Beautiful colour too!! Will make again.
BanAnna
Always works! I did different varieties with this recipe with strawberry milk or chocolate! But the plain one is also veeeery delicious!
Michelle
Hi BanAnna, thank you so much for your feedback, strawberry milk and chocolate variations sound delicious! Glad you enjoyed the recipe 🙂
K&S
Super easy to make and really light and fluffy! Finished it in less than 48 hours - and we added lilikoi butter to our slices too. We’ll definitely be making it again!
Michelle
Hi there K&S, thanks so much for your feedback! The addition of lilikoi butter to the shokupan sounds absolutely heavenly. Glad to hear that you enjoyed the recipe 🙂
Andrew
What is the purpose of flattening and rolling several times?
Michelle
Hi Andrew, flattening and rolling out the dough removes all the air bubbles and yields an even bake and crumb texture.
Spicy
I tried this recipe and it’s so delicious! I have to make two adjustments as l don’t have whole milk and Pullman loaf pan. I use coconut milk and shape it into 8 croissants. Bake 350F for 8 minutes. It turned out really good. Thank you so much for sharing the recipe! I wish l can post a picture here.
Michelle
Hi Spicy, thanks for trying the recipe and for your feedback! Happy to hear that it turned out well -- I'm intrigued about shaping it into croissants, will have to try that one day 🙂 If you have Instagram, you can tag me in a photo!
Alex
Can you use salted butter instead?
Michelle
Hi Alex, you can use salted butter in place of unsalted and omit the salt that is listed. Hope that helps.
Valencia
Amazing recipe, bread turned out really soft with great flavour. Have tried other shokupan recipes before and this is the best one 🙂 Thanks Michelle!
Michelle
Hi Valencia, thanks so much for your feedback! Happy to hear the recipe worked out well for you! 🙂
Serina
Great recipe. Amazing texture. Made a few versions including a chocolate and hojicha one. A keeper!
Michelle
Thank you for your feedback, Serina!