Japanese Shokupan Bread Recipe
iamafoodblog.com · 2025 · 1 loaf
Against 73 Japanese milk bread recipes
Less salt than 95% of recipes and less liquid than 82%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- Less salt than 95% of recipes: 0.6% of the flour weight against the typical recipe's 1.6%, about half as much.
- Less liquid than 82% of recipes: 48% of the flour weight against the typical recipe's 68%.
Ingredients (7)
- 120 grams water (warm, see note)120 g
- 1 tsp active dry yeast≈ 3.1 g
- 250 grams bread flour250 g
- 30 grams sugar30 g
- 1/4 tsp salt≈ 1.5 g
- 1/2 large egg (lightly beaten, about 1.5 tbsp (28 grams))28 g
- 25 grams butter (room temp)25 g
flour 250 gbatter 458 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 73 recipes. Shaded: the middle half. Tick: the median.
- Liquid48% · 17th percentile · median 68%
- Butter10% · 34th percentile · median 13%
- Sugar12% · 49th percentile · median 13%
- Egg11% · 32nd percentile · median 14%
- Salt0.6% · 3rd percentile · median 1.6%
- Yeast1.2% · 26th percentile · median 1.8%
Oven
- Temperature
- 355°F / 180°C
- median 350°F
- Time
- 30 minutes
- median 31 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, butter, sugar, egg, salt, yeast.
Do something with it
Or browse all 73 Japanese milk bread recipes.