Posted on 32 Comments

Japanese White Bread (Yudane Method)

The softest white bread

Today I want to share with you a quick version of the softest white sandwich bread made with small amount of yeast. 

It is super light, soft and chewy at the same time. The secret is in using the Yudane method. 

This recipe was adapted from talented @bakewithpaws

Ingredients for 8×4 loaf pan



  • 280 g bread flour (80%)
  • 200g milk (57%)
  • 2g instant dry yeast (0.6%)
  • 35g sugar(10%)
  • 7g salt (2%)
  • 17g soft unsalted butter(5%)



Yudane Method is made by mixing bread flour and hot boiling water. Adding hot boiling water gelatinises the starch. Which gives super softness to the bread.

  • 8 am mix flour and hot boiling water, cover and let cool down before use in the dough .


  • 8 am while yudane mixture is cooling off, let’s mix the rest of ingredients for autolyse. In a bowl of stand mixer add milk, yeast sugar and the flour, mix all together let autolyse for 30 min.
  • During the autolyse period the flour becomes fully hydrated. This activates gluten development.
  • 8.30 am add yudane to the dough, start mixing the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 5-6 minutes until well incorporated.
  • Add salt mix for a couple more minutes. The dough should wrap the paddle.
  • Add soft butter, increase the speed of mixer, mix for 10 more minutes until the dough is well incorporated and comes up together. You will be able to perform windowpane test.
  • Cover the dough and let it proof for 2 hours at 76-80F/ 24-28C.
  • During that time perform 1 stretch and folds.
  • The dough should become puffy.
  • 10.00 am Sprinkle work surface with flour. 
  • Divide the dough in 2 equal pieces roll each dough piece into a rectangle, fold long sides to the center to create long strip, then roll the strip into a tight roll. Place both rolls into a  baking pan ( the amount of the dough should be enough for baking pan 8×4 inches).

Note: I used 2 square baking pans and put 270g of the dough in each.

  • Cover the loaf and let it proof for 1-2 hours at 76-80F/ 24-28C until the dough will reach 1/2 inch from the top of the pan.
  • 12.00 pm Bake at 375F for 15 min, 350F for 10-13 min(if using square loaf pan),or 15 min if using 8 x 4 inch baking pan


32 thoughts on “Japanese White Bread (Yudane Method)

  1. Hello good night dear. All right with you and your family. I would like to thank you for your kindness in sending your recipes. All wonderful. I really like this type of bread. Kisses in the heart.

    1. Thank you so much my dear, Maria 🙏

  2. Sooo I am sure I did something wrong as I’m a newbie to bread baking, but I don’t know what I did. My bread seemed still very doughy after baked. I put it in for an additional 15 minutes. But it’s still doughy.

    1. Sorry about that, did it proof well?

  3. Can you use this recipe in 9×4 loaf pan to make a full loaf?

    1. Yes!
      It will be exact amount for 9×4

  4. This bread looks amazing! Question- the loaf only takes 15 minutes to cook? That seems like such a short amount of time.

    1. Thank you, you have to bake it at 375 F for 15 min, then 350F for 12-13 min

      1. Ohhh!! Thank you for clarifying !🍞

  5. If I want to bake it in the morning can I put in the fridge for the night after the 2 hours proofing ?

    1. Yes!
      It should work

  6. Hi so every thing worked well trying this recipe however when I put it into the oven it shrunk down notsure why could it be not enough yeast I’m using or just my oven?

    1. Hi!
      Usually it happens when dough is overproofed
      Try to cut final proofing time a little

  7. Thank you for this recipe! My bread turned out perfect!😊👍
    My family and I continue to pray for 🇺🇦!

    1. Thank you so much for all your support 🙏

  8. Hi! Thank you so much for sharing this recipe. I’ve been looking for a good sandwich loaf recipe for a while. I’d like to know how much sourdough starter should I use to replace the instant yeast. Will the process be the same?
    Can I replace the butter for olive oil?
    I would really appreciate if you could answer.

    1. Hi!
      This is great recipe with sourdough

  9. Hey . Can I prepare the dough and put the mold in the refrigerator to rise overnight and bake in the morning?

    1. Yes!
      But it might needed more proofing in the morning.

  10. Looking for how to make this in the 13x4x4 pan like you showed on instagram. Is it doubled from this recipe?

    1. Yudane
      105g bread flour(20%)
      105g hot boiling water(20%)

      400 g bread flour
      278g milk
      2g instant dry yeast
      42 sugar
      9g salt
      27g soft butter

      Find the full detailed recipe on my website under Japanese white bread (yudane method)

      1. How long do you bake the larger loaf like this for?

      2. 375F for 15 min, 350F for 25-30 min

  11. Can u use Nut milk and Began butter in this recipe?

    1. Yes, it will be delicious 😋

  12. Hi, does the temperature of the milk matter? Should it be cold from the fridge or room temp?

    1. I prefer to use lukewarm milk, to start the yeast going.

  13. Lovely recipe! I am a huge fan! I have just ordered your Baking Sourdough with kids book from Amazon and hope to bake with my grandchildren.
    I do wish to make the Japanese soft bread with my 13” pan but can’t find the recipe for that. Can you help?

    IWe are hosting guests (family of 4) from Ukraine and continue to pray for Ukraine. ❤️

    1. Arlene, hi!
      Thank you for your kind words and for your support.
      Here’s the amount of ingredients for 13×4 pan

      105g bread flour(20%)
      105g hot boiling water(20%)

      400 g bread flour
      278g milk
      2g instant dry yeast
      42 sugar
      9g salt
      27g soft butter

  14. Thank you, recipe is perfect , suger content perfect. No mixer option :hand knead with roux till smooth( 6min), no need window pane test, fridge overnight, I found the dough is still very active. Temperatures on a home oven :slightly undercooked inside at 190c so I followed yur instructions to reduce temp to 160 and cook for another 5 minutes.

  15. Can this be done manually? If stand mixer is not available?

  16. Hi,
    Looking for how to make this in the 12.6 x 4.8 x 4.7 pan? Is it doubled from this recipe?

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