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Japanese Fluffy White Bread
Prep Time 3 hrs
Cook Time 40 mins
Course Breakfast
Cuisine Japanese


  • oven, stand mixer, shokupan mold( 2 Loaves 188(179)×99(93)×h105mm)


  • 625 g (22 oz.) bread flour
  • 30 g ( 3 tablespoons) sugar
  • 12 g ( 2 1/2 teaspoons) salt
  • 8 g ( 2 teaspoons ) active dry yeast
  • 450 ml lukewarm (38℃/100℉)water
  • 35 g (3 tablespoons ) unsalted butter


  • put all the dry ingredients into a stand mixer bowl.
    While the mixer running, add in water in slow and steady stream.
    It’s always a good idea to scrape down the side.
    Knead for 10 minutes or until the gluten develops.   
    When you stretch the dough, if it stretches very thin, it's OK to proceed.
  • Add room temperature butter.
    Knead another 2 to 3 minutes until the dough comes back together.
  • Grease the bowl with a couple of drops of vegetable oil or oil spray.Shape your dough into a bowl and cover with a plastic wrap.
    Let it rise at the warm spot for 30 to 45 minutes.
  • After 30 minutes, the dough should puff up a little bit.
    Punch the dough to activate the yeast.
    Fold the edges of the dough into the center and shape into a ball again.
    What this does is releasing the gas and take a fresh air into the dough, and activate the yeast to the enen more.
  • Let it rise for 30 to 45 mins until double in bulk.
  • If you poke the dough with a dusted finger, and it doesn't spring back, it is proofed enough. Take out the dough on the dusted working surface and divide into 4.
  • Shape into a ball, cover with the plastic wrap to prevent drying out. 
    Let them relax for 15 mins.This is called bench time or bench rest.Bench rest makes it easy to shape into a final shape.
  • After 15 mins, take out the rested dough, shape into a ball. 
    Roll out the dough and fold from top and bottom.
    Roll it up while stretching the surface. Pinch to seal the end.
  • Put it into greased mold side by side.
    Make sure the direction.
  • This is not good.
  • Cover with a plastic wrap and let it rise at a warm spot for 45 to 50 mins or until rises half an inch below the edge. 
  • Preheat the oven to 190 ℃(400℉)Cover the lid and pot it into the oven for 40 mins.Take out from the mold and put on a wire rack to cool completely.
Keyword japanese cooking, japanese food, japanese recipe, kitchen princess bamboo, shokupan