Vegan Japanese Milk Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cloud-like Japanese milk bread made entirely with plant-based ingredients. This vegan shokupan has the subtle sweetness and tender crumb of the traditional version, perfect for sandwiches, toast, or eating plain.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 tablespoons bread flour (15g)
- ¼ cup soy milk (60mL (or any non dairy milk))
- 2 tablespoons water (30mL)
- 3 cups bread flour (360g - reserve two tablespoons for when kneading)
- ¼ cup brown sugar (50g)
- 2 ¼ teaspoons instant yeast (about 1 packet)
- ½ teaspoon sea salt
- ¾ cup soy milk not hot – warm to touch ranging between 110°F to 120°F (180mL (or any non-dairy milk))
- ⅓ cup melted vegan butter (69g)
- 3 tablespoons unsweetened vegan milk ((44mL) (or any non-dairy milk))
- 1 teaspoon maple syrup or agave syrup ((6.75g) use only ½ teaspoon if you don't want any extra hint of sweetness on your bread)
- ½ teaspoon regular mustard (, (2.5g) or dijon mustard)
- Melted vegan butter for brushing, or a simple syrup mix if you want it sweet
At a glance
PER SERVING · TIME 232M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 37m
- Sodium
- 35mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 63mg
- Calcium
- 28mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 35MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.