There is something deeply comforting about a fresh loaf of shokupan. While classic Japanese milk bread often uses milk and butter, this version uses heavy whipping cream to create an incredibly tender crumb with less fuss. The cream brings richness, softness, and moisture, giving the bread a beautiful texture. It’s an excellent recipe when you have leftover whipping cream in the fridge—or when you simply want bakery-style bread at home. This loaf is lightly sweetened, soft enough for toast, and perfect for sandwiches, kaya toast, or just tearing apart warm with butter.
To make this shokupan, you’ll need – 250g bread flour, 3g instant yeast, 3g salt, 60g sugar, 100g heavy whipping cream, 100g water
Bake in a covered loaf pan at 190 degree Celsius for 45 minutes.
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