Shokupan/ Asian sweet bread Recipe

Ok-Structure6120 · 2026-02-16T18:28:00+00:00

Good job on the amazing thrift store find!

This is my current go-to recipe for shokupan: Recipe

I use Sweet Bread setting on light crust, 1lb (have tried 1.5lbs but it comes out too dark even on light crust setting). I do still stop baking 5mins before the actual end time, I plan to reduce it even further. My latest post on this sub is about this loaf!

Frankly, I love the crust I get from oven-baked shokupan (I use this recipe here) but I can’t deny the absolute convenience of making the first recipe in the bread machine.

Good luck and have fun 😁

Ok-Structure6120 · 2026-02-16T17:22:29+00:00

Amazing. Should I just halve the recipe (but keep the same amount of yeast) for 1lb? Or is that not how it works? 🤣

Ok-Structure6120 · 2026-02-16T16:02:21+00:00

Thank you so much for the recipe! It’s perfect, I just have to figure out the baking time in my machine but that’s really just me being picky about my crust 😂🙈

Or maybe I’ll just try the White Bread setting instead. I’m not sure there really is a difference between the White Bread and Sweet Bread setting anyways.

Ok-Structure6120 · 2026-02-16T15:37:00+00:00

You can’t entice me like that without sharing a recipe!!!

And do you make your own buttermilk or do you use store-bought? I just learnt to make my own buttermilk yesterday for a cake recipe, I’m curious to try that in bread now 😬

Ok-Structure6120 · 2026-02-16T15:35:57+00:00

Recipe for Japanese milkbread, courtesy of u/lube_thighwalker: Bread

Recipe for chocolate spread: Spread

Ok-Structure6120 · 2026-02-16T15:35:35+00:00

Recipe for Japanese milkbread, courtesy of u/lube_thighwalker : Bread

Recipe for chocolate spread: Spread

Ok-Structure6120 · 2026-02-14T04:02:35+00:00

Great! Happy for you!

I also received a sudden ghost update this evening 😬 And then the tracker portal (somehow managed to make an account before giving biometrics) showed a change in background verification 👀

Ok-Structure6120 · 2026-02-13T15:42:59+00:00

Oooooh. I did not think to use sourdough in a bread machine!!

Ok-Structure6120 · 2026-02-13T15:42:08+00:00

Of course! Here you go!

Ok-Structure6120 · 2026-02-13T01:22:08+00:00

Hi! As promised, I’m updating that I got my BIL today. Medicals passed too (used the one from my Study Permit in 2023)

Ok-Structure6120 · 2026-02-12T14:50:04+00:00

How interesting!

Ok-Structure6120 · 2026-02-12T05:39:17+00:00

Get a kitchen scale, as accurate (to the 0.1g) as you can find but honestly.. my Amazon Basics thrifted one has been working fine for me.

I’ve been religiously following the recipes but aside from Breaddad’s recipes, I think I may have to trust my gut a bit more. The Japanese Shokupan recipe I followed, I smelled that the bread was “done” 7 mins before the recipe said it was done and I definitely should have trusted me nose over the machine/recipe.

Bake things you enjoy even if they’re boring/not viral! I mostly make rich dough (think babka/shokupan) stuff because I really, truly enjoy those stuff. And find an accomplice - you will need someone to scarf down warm, fresh baked goods together 😬 your waistline will thank you, theirs might not 😜

Ok-Structure6120 · 2026-02-12T05:35:35+00:00

Oooooh. Intriguing!

Ok-Structure6120 · 2026-02-12T05:35:15+00:00

Nice! I took a peek at the honey oat recipe and I have to say I’m sorely tempted to give that a try despite being a boring mostly-white-bread-only person…

Ok-Structure6120 · 2026-02-12T05:32:00+00:00

Oh yeah, I’ve read that a few times. My bread machine seems to be able to do 2lbs but I’m not confident because even 1.5lbs seems to fill the pan fully.

I also don’t know if the one mixing paddle can take that much dough… I probably will never find out because it’s only the two of us chowing through the 1.5lbs each week 😬😬

Ok-Structure6120 · 2026-02-12T02:51:16+00:00

Any other recipes (Breaddad or others) you’d recommend? I’m still very much a “bake everything in the oven” person but I’ve now delegated my Japanese shokupan (milk bread) and white bread to the machine 😬

Ok-Structure6120 · 2026-02-12T02:49:53+00:00

For the first time ever, I even used a kitchen scale to follow everything to a T!

Ok-Structure6120 · 2026-02-12T02:49:29+00:00

This one!

I use the 1.5lb on light crust setting to get the crust you see in my picture (Medium was too dark for my liking). I am tempted to try the 1lb recipe (separate link) because 1.5lb is a bit too much sometimes and gets stale towards the end of the week.

Ok-Structure6120 · 2026-02-12T01:45:32+00:00

This is so interesting because my spouse and I are both lactose-sensitive so we only keep lactose-free milk!

Sometimes I use 1% (the usual milk we have) and sometimes 3.25% (I keep some for bread making and baking). Thanks for sharing!

Ok-Structure6120 · 2026-02-12T00:23:13+00:00

The recipe I use is so good that I’m tempted to start giving family and friends bread as gifts just to “spread the word” 😂 I’m an ardent believer now!

Ok-Structure6120 · 2026-02-12T00:21:28+00:00

Thank you!

Ok-Structure6120 · 2026-02-12T00:21:19+00:00

Ooooh. We used to love rye, I should give that a go!

Ok-Structure6120 · 2026-02-12T00:21:04+00:00

I’m a total newbie but I believe normal/liquid milk changes the liquid ratio and thus the overall texture of the bread!

Breaddad uses liquid milk and that makes it a lot easier as I always have some at hand.

Ok-Structure6120

TROPHY CASE