Japanese White Bread Loaf (Shiroi Shokupan 白い食パン)


I am lucky to have the opportunity to study in Japan, and my stay there was further enriched by the unique and interesting food culture. Despite the array of food varieties there, there was one thing that I would have everyday, and it was none other than the humble shokupan (bread loaf). I remember that I would often discuss with my dormmates about the types of shokupan and the prices (kekeke …. we were afterall students and must be prudent on our spending though we were on scholarships). Generally they come in 2 types of thickness and I have my preferred way on how to enjoy the respective type (^-^)


Shokupan tastes different from our G or S brands available here. Though I have baked numerous types of bread loaves, I haven’t gotten to come across the recipe for this good ol’ shokupan. It was not until my baking idol, Vic (from Victoria Bakes) shared and posted the recipe! That’s why I have said before, I love Vic!

The kids haven’t been feeling too good these few days, that was why I thought a simple, plain bread loaf would be good. And I was confident that they would love it though it may fall short for being a “plain Jane”, provided my loaf turned out successful, that is!

The recipe Vic has is for the white loaf. She baked it so perfectly well that even the crust was white! The dough was a bit sticky but still easy to handle and it felt like marshmallow. Very fluffy and soft! Mine took around 70 minutes for the second proofing to reach 80% fill. Was worried that it would not proof well when I saw that it was only 50% filled at 30 minute mark. Phew! Luckily it managed to “catch up” later. It was with anticipation when I put the pan into the oven to bake (^-^) That’s the excitement and fun in baking. You wouldn’t know how the bake will finally turn out till it is baked.

Ta-da! Here’s my “Snow White”! Oops! Hahaha…. didn’t turn out as fair as Vic’s. Mine is the tanned version. Now hoping the kiddos and hubby will like this bread too, as much as I have enjoyed it before, during my uni days in Japan. And my love for shokupan is once again, rekindled.


Here’s the link to Victoria’s post in her blog Baking into the Ether, “even the crust is white ~ japanese square white bread 就连面包皮都是白色的日式方土司

Please click on it for the recipe.









Yes! I got myself the CNY edition of the Nutella, so must “show it off” here too (^^)

I know, I know. I just finished my dinner but I must have a bite. I did but it didn’t stop at a bite but the whole slice (#^^#)



    • bakinglanguage says:

      Thanks Vic. My loaf doesn’t do justice to you. How I hope it can be as fair as yours ^^
      My Japanese is getting rusty … Rarely using it now. And my kids are into KPOP and not JPOP. Haha ….

  1. Claire says:

    Hi, I have been searching for the white loaf recipe that our traditional bread shop bakes but to no avail. When I chanced upon your loaf, I thought that’s it!! Your loaf looks so lovely and soft, that it’s almost like the traditional one. I gave it a try immediately. I tried and tried, total of 3 times. All 3 times failed. The inside was too wet, looked like kueh, even though we continue to bake at 140 degrees for 30 more minutes. At the 3rd try, we did it at 160 degrees throughout and skipped the baking sheets and newspapers. Results was the same ie uncooked inside and bread sunk. The only different i gredient we used was honey instead of corn syrup. Can you advise what cld be wrong?

    • bakinglanguage says:

      Hi Claire, thanks for trying out the recipe. Sorry to hear that it did not work well for you though =( Substituting with honey should not be an issue. Could it be the temperature of your ingredients used? The milk should not be too hot. How about your yeast? Was the yeast used still good and active? Did you manage to get a well-risen dough after the proofing? I am thinking that it might be the yeast. Once I used the yeast that wasn’t good and my bread too, did not rise well and turned out more like “kueh” than bread =(
      For a loaf, the normal baking time is approximately 30~40 min, so it should not be the cause too. The low temp used in this recipe (normally for loaf baking, should be around 170 degC) is to attain the whiteness of the loaf as to reduce the browning of the crust.
      Don’t be discouraged, Claire =) If you are going to try it out again, please let me know the results =)

  2. Claire says:

    Thanks very much for your encouragement, iso sweet of you to do so and respond so promptly.
    We warmed the milk to 40 degrees. Yeast was dry bakers yeast – brand new box purchased from NTUC with expiry date of next year. The dough rose to almost the top before we covered the bread tin with its cover. We followed instructions to the letter, at least for the 1st 2 tries. Not sure if it’s my oven, as I am aware that different oven may work differently. Hmmmmm.. Strange. Thanks again.

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