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    Home » Recipes » Breads & Buns

    Matcha Shokupan (Japanese Milk Bread)

    Published: Jun 5, 2021 by Michelle · 50 Comments

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    Jump to Recipe - Print Recipe

    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.

    2 loaves of matcha shokupan on white marble trivet.

    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.

    2 loaves of matcha shokupan stacked on each other on white marble trivet.

    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.

    Slice of matcha shokupan with pat of butter on white plate, with butter and slices of bread on the side.
    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.

    Propped up slices of matcha shokupan milk bread on white marble trivet.
    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).

    Step by step instructions how to make matcha shokupan, with text overlay.

    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.

    Step by step instructions how to make matcha shokupan, with text overlay.

    Watch how to make it

    https://www.youtube.com/watch?v=7kn7ddW-Ggo&feature=youtu.be

    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.

    A slice of toasted matcha shokupan with pat of butter on white plate.
    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:

    Matcha French Toast

    Hojicha Matcha Swirl Bread

    Matcha Yuzu Hot Cross Buns

    Matcha Strawberry Fruit Sando

    Let me know if you try out this Matcha Shokupan recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Slices of matcha milk bread with knife on the side.

    Print Recipe
    5 from 24 votes

    Matcha Shokupan (Japanese Milk Bread)

    A recipe for soft and cottony Matcha Shokupan, a Japanese Milk Bread flavoured with green tea.
    Prep Time20 mins
    Cook Time35 mins
    Resting Time1 hr 30 mins
    Total Time2 hrs 25 mins
    Course: Breakfast
    Cuisine: Asian, Japanese
    Servings: 12
    Calories: 118kcal
    Author: Michelle

    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:

    • 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
    Prevent your screen from going dark

    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.

    Video

    https://www.youtube.com/watch?v=7kn7ddW-Ggo&feature=youtu.be

    Nutrition

    Calories: 118kcal | Carbohydrates: 20g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 76mg | Potassium: 47mg | Fiber: 1g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

    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.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. Ben | Havocinthekitchen

      June 06, 2021 at 4:36 am

      5 stars
      I haven't tried Japanese milk bread yet (I just prefer more rustic types most of the times), but its airy and fluffy texture always looks so cool. And with the addition of matcha, it also looks stunning!

      Reply
      • Michelle

        June 06, 2021 at 9:25 am

        Thank you Ben! Japanese milk bread is so fluffy and soft! You'll have to try it 🙂

    2. Wanda

      June 07, 2021 at 9:09 am

      5 stars
      I've never had this before and I'm so intrigued! Thanks for sharing, I can't wait to try this recipe!

      Reply
    3. Dannii

      June 07, 2021 at 9:25 am

      5 stars
      What an incredible colour. It looks so light and fluffy too.

      Reply
    4. Nathan

      June 07, 2021 at 9:43 am

      5 stars
      I love the way this bread looks, it has such a beautiful color. That matcha French toast also looks fantastic, I think I'd use it to give that a try!

      Reply
      • Michelle

        June 08, 2021 at 7:54 am

        Thanks Nathan, it would be fantastic used in Matcha French toast! 🙂 Hope you enjoy!

    5. Heidi | The Frugal Girls

      June 07, 2021 at 6:10 pm

      I love how this bread can last for a few days. The color is absolutely stunning!

      Reply
      • Anna

        January 18, 2022 at 6:50 pm

        Do you think there is a way i could incorporate strawberries into the bread dough?

      • Michelle

        January 19, 2022 at 7:18 am

        Hi Anna, if you're adding fresh strawberries to the dough, it may hinder its rising and affect the texture, so I don't recommend that. You could replace the milk in the dough with pureed strawberry, however, that will turn the bread brown as it bakes. The only suggestion I have is to add bits of freeze-dried strawberry into the dough. Hope that helps! Let me know if you try it out.

      • Erin Leigh Campbell

        July 10, 2022 at 11:35 am

        Do you bake this with the lid on or off?

      • Michelle

        July 10, 2022 at 12:56 pm

        Hi Erin, I baked it with the lid on.

    6. Dawn - Girl Heart Food

      June 08, 2021 at 5:59 am

      5 stars
      While I can only imagine just how delicious this milk bread tastes, I can't stop looking at it because it's just so beautiful! The colour and texture is stunning, Michelle!!

      Reply
      • Michelle

        June 08, 2021 at 7:53 am

        It really is quite a showstopper, thanks Dawn! 🙂

    7. 2pots2cook

      June 08, 2021 at 6:02 am

      5 stars
      SO DELIGHTFUL MICHELLE !!!!

      Reply
      • Michelle

        June 08, 2021 at 7:53 am

        Thank you Davorka!! 🙂

    8. maryanne

      June 08, 2021 at 5:27 pm

      5 stars
      I really like milk bread, but have never thought about adding matcha! Sounds so tasty and your photos are stunning!

      Reply
    9. Tasia ~ two sugar bugs

      June 08, 2021 at 9:17 pm

      5 stars
      I cannot get over how soft and fluffy this loaf looks! And the gorgeous green from the matcha is stunning as well. I've never attempted Japanese Milk Bread, but I'd love to try this!

      Reply
      • Michelle

        June 09, 2021 at 12:30 pm

        Thank you Tasia! It's become a staple in our house! 🙂

    10. Bintu | Recipes From A Pantry

      June 09, 2021 at 9:17 am

      5 stars
      I love how fluffy and delicious this bread is! So good and everyone loved it!

      Reply
      • Michelle

        June 09, 2021 at 12:30 pm

        Happy to hear that you tried it, Bintu! 🙂

    11. Raymund

      June 09, 2021 at 4:21 pm

      5 stars
      Ohhh you made that so pefect! Definitely way much better than the ones I get in the bakery

      Reply
    12. Katherine | Love In My Oven

      June 10, 2021 at 1:31 pm

      5 stars
      Your matcha recipes are always so inspiring Michelle! This looks fantastic! Soft and fluffy bread and such a wonderful color too!!

      Reply
      • Michelle

        June 10, 2021 at 2:40 pm

        Thanks so much Katherine! 🙂

    13. Ellen Chew

      June 10, 2021 at 1:53 pm

      5 stars
      Love your recipes! It turned out when I subbed in flax eggs! @chewyandspice

      Reply
      • Michelle

        June 10, 2021 at 2:41 pm

        Thank you for making my recipes, Ellen! And for sharing them with me on Instagram! Glad that the flax egg sub works great 🙂

    14. David @ Spiced

      June 14, 2021 at 5:54 am

      5 stars
      What a visually stunning loaf of bread! I keep meaning to buy a Pullman's pan, but I just haven't gotten around to it yet. I do love Japanese milk bread, but now I need to make a batch with this matcha twist. What a cool idea!!

      Reply
      • Michelle

        June 14, 2021 at 8:07 am

        Oh yes, you'll definitely need to get a Pullman pan! It really makes the best sandwich bread 🙂 Thanks David!

    15. Erin

      June 16, 2021 at 9:12 pm

      5 stars
      I tried out this recipe today and I am really happy with the result! I love that the texture is really soft, the process isn't too complicated, and the bread is not really sweet (honestly I can barely taste any sweetness since my matcha powder has a pretty strong bitterness to it). My loaf did not turn out as green as Michelle's recipe does but I think that has to do the type of matcha powder I am using and my rolling technique. Anyway love the recipe and how it turned out!!

      Reply
      • Michelle

        June 17, 2021 at 7:20 am

        Thanks for trying the recipe, Erin! 🙂 Glad you enjoyed it!

    16. Gina

      July 08, 2021 at 8:21 am

      5 stars
      Can’t get over how fluffy light and airy this bread is!

      Reply
    17. Shadi Hasanzadenemati

      July 27, 2021 at 8:21 am

      5 stars
      This was amazing and such a treat! Thank you!

      Reply
      • Michelle

        August 05, 2021 at 4:40 pm

        Glad you enjoyed the recipe, Shadi! 🙂

      • Sue-Ellen

        January 26, 2022 at 2:08 pm

        5 stars
        I tried this recipe today and OMG it was so easy to make and even though the colour didn't turn out vibrant green like yours or I didn't have the tin with the lid, it turned out so so good. Also I learnt a new method thanks to you. Tangzhong. Thank you once again.

      • Michelle

        January 26, 2022 at 3:56 pm

        Super glad to hear you enjoyed the recipe, Sue-Ellen! Thanks for sharing your beautiful creation with me on Instagram too! 🙂

    18. Erika

      August 06, 2021 at 8:59 am

      5 stars
      I love the green color of the bread! I'm going to get my hands on some matcha so I can try it out.

      Reply
    19. Chichi

      August 17, 2021 at 9:27 am

      5 stars
      Wow! This bread is gorgeous. Can’t wait to make some! Yummy.

      Reply
    20. Michele

      August 22, 2021 at 9:40 am

      5 stars
      Thank you for introducing me to this wonderful fluffy bread. It looks beautiful. I can't wait to try it.

      Reply
    21. Kay

      September 22, 2021 at 1:06 am

      5 stars
      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.

      Reply
      • Michelle

        September 22, 2021 at 8:08 am

        Thanks for your feedback, Kay. Glad you enjoyed it 🙂

    22. Emy

      October 26, 2021 at 7:30 pm

      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!

      Reply
      • Michelle

        October 26, 2021 at 8:07 pm

        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==

    23. Niko

      January 22, 2022 at 4:36 pm

      Could I replace the matcha with freeze-dried strawberry powder?

      Reply
      • Michelle

        January 22, 2022 at 8:39 pm

        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!

    24. Dan

      January 26, 2022 at 5:43 am

      5 stars
      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?

      Reply
      • Michelle

        January 26, 2022 at 8:15 am

        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!

    25. Andy

      April 22, 2022 at 4:30 pm

      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)

      Reply
      • Michelle

        April 22, 2022 at 5:55 pm

        Hi Andy, yes you can substitute with almond milk with no major changes in taste. Hope that helps!

    26. Linsey

      July 09, 2022 at 3:46 pm

      5 stars
      So soft and fluffy Matcha Shokupan bread!!! Beautiful colour too!! Will make again.

      Reply
    27. BanAnna

      August 22, 2022 at 9:50 pm

      5 stars
      Always works! I did different varieties with this recipe with strawberry milk or chocolate! But the plain one is also veeeery delicious!

      Reply
      • Michelle

        August 23, 2022 at 8:02 am

        Hi BanAnna, thank you so much for your feedback, strawberry milk and chocolate variations sound delicious! Glad you enjoyed the recipe 🙂

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