Shokupan
Shokupan is a soft, mildly sweet Japanese wheat loaf served as toast or in sandwiches. This formula makes a square or rounded one-loaf pan bread with a fine, milky crumb.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
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Recipes
Pan de Mallorca
Nine soft Puerto Rican-style sweet rolls, shaped as buttered spirals and dusted with icing sugar.
Pan de agua
Puerto Rican lean yeast bread shaped as two loaves or eight rolls and baked from a cold oven with a pan of boiling water for steam.
Monay
Filipino bakery-style rolls with a dense crumb and a deep central slash, made here as a twelve-roll home batch.
Mantou (The Woks of Life all-purpose dough)
Plain wheat mantou made with yeast and baking powder, then proofed and steamed in a lined basket.
Lotus-leaf buns (unfilled folded steamed buns)
These twelve Chinese lotus-leaf buns are folded wheat-dough pockets steamed empty for filling after cooking. The recipe uses yeast, a little baking soda and cornstarch; it does not include the assembled gua bao sandwich or its fillings.
Kazakh baursak
Small rounds of yeasted milk dough, fried in batches. This Kazakh home recipe lists 27 servings.
Fresh Armenian lavash (Leahy, Lee and Zada home-griddle method)
A yeast old-dough lavash method adapted from Armenian baking for the home griddle, producing eight thin, pliable wheat sheets.
Elevated risk
Firi firi (Tahitian coconut doughnuts)
Firi firi is a yeast-raised coconut doughnut piped into long pieces and deep-fried at 170°C, traditionally eaten for breakfast or dessert in Tahiti.
Dampfnudeln
Allgäu Dampfnudeln are enriched wheat buns proofed in a covered casserole and cooked in milk and butter until the liquid nearly cooks away.
Bint al-sahn (Yemeni layered bread with honey)
Bint al-sahn is a Yemeni celebration and home bread built from thin, egg-rich yeast dough layers brushed with ghee or butter. This source-specific version makes one round cake, baked until golden and served warm with honey.
Aish baladi (Egyptian whole-wheat pita)
This home adaptation of Egyptian aish baladi uses a refrigerated yeast biga, whole-wheat dough, bran dusting and a very hot baking surface to make 16 pocketed rounds.
Potbrood
A modern South African potbrood home method: a yeast dough proofs in a 4 L cast-iron pot and bakes covered, then uncovered, in a domestic oven.
Pain de mie
A fine-crumb, enriched wheat loaf baked in a lidded pan for even slices used in sandwiches, toast, French toast and melba toast.
Newfoundland toutons
Rounds of leftover yeasted white bread dough, rested and shallow-fried slowly in canola oil; served warm with butter and molasses.
Mumbai ladi pav
Soft Mumbai-style wheat rolls made with an instant-yeast sponge and baked together. This home batch makes eight.
Mollete de Antequera
A soft, flattened wheat roll from Antequera, baked pale and often toasted for breakfast or filled as a snack.
Elevated risk
Lángos
Soft yeast dough is shaped into rounds and fried at 180 °C, then brushed with garlic water and topped with sour cream and grated cheese.
Ka’ak al-Quds (sesame ring bread)
Palestinian milk-enriched wheat rings coated in sesame and grape molasses, shaped into long ovals and baked without a bagel-style boil.
Hotteok
Maangchi’s eight-piece hotteok wraps a brown-sugar, cinnamon and walnut filling in yeast dough, then fries and presses the parcels in a pan.
English muffins: King Arthur yeast-preferment version
King Arthur’s six-piece English muffin batch uses a yeast preferment, two folds and a skillet or electric griddle; it is distinct from the sourdough-and-yeast version already catalogued.
Broa
This modern home broa de milho uses scalded maize flour and a wheat-flour yeast sponge; it is distinct from Northern Portuguese maize-and-rye sourdough breads.
Baiji mo (Bai ji mo)
This Shaanxi-associated yeast flatbread uses a simple water dough, coiled shaping and a skillet bake. It is the bread used in roujiamo, not the filled meat dish.
Uzbek-style non
A home-oven adaptation of Central Asian non, with a stamped centre and raised rim. This batch makes one bread.
Trinidad bara for doubles
Soft Trinidad bara are thin yeast-raised wheat rounds fried briefly, then paired as two breads around channa and condiments to make doubles.
Matnakash
A soft Armenian oval bread with a glossy surface and deep finger grooves, made here with a rye or whole-wheat flour scald and an overnight cold fermentation.
Man’oushe
Lebanese za’atar flatbread made from yeast dough, baked on a heated stone or heavy sheet pan until its rim is golden.
Korovai (Peremyshl-region style)
A Peremyshl-region Ukrainian wedding bread made from sweet yeast dough, shaped as a large braided round with a smaller memento loaf.
Iraqi khubz tannour (home oven)
A soft, water-only Iraqi wheat flatbread adapted for a domestic oven with parchment and a preheated baking stone or inverted sheet.
Filipino Spanish bread, Hello Bake’s 10-piece version
This Manila baker’s Filipino Spanish bread pairs a soft, enriched roll with a buttery brown-sugar breadcrumb filling and a crumb coating.
Coconut bake
A yeast-raised Trinidadian wheat bread with blended fresh coconut, baked as two thick rounds.
Brioche
An egg-and-butter-rich yeast dough shaped as one round loaf, two loaves or twelve small brioches, with baking paths that vary by shape.
Elevated risk
Kocho
Ethiopia's fermented enset staple: the scraped leaf sheaths and pounded corm of Ensete ventricosum packed into a leaf-lined pit, where lactic fermentation turns them into a sour mass that keeps and is later baked as flatbread.
Genovese focaccia: Ezio Rocchi's version
Fresh-yeast focaccia with olive oil and brine in its dimples, made in two 30 × 40 cm trays. It is separate from the sourdough focaccia formula.
High risk
Turep starch (Ainu lily-bulb starch)
Starch released from giant woodland lily bulbs by pounding, washed out in water, settled and dried: the refined fraction of an Ainu process that also yields fermented cakes from the residue.
Lardy cake
A yeast dough is folded around sweetened lard and dried fruit, then baked in tins until the bottom caramelizes.
Frisian suikerbrood: Toine's version
Yeasted sugar bread with cinnamon, pearl sugar and ginger syrup, shaped into two standard loaves or three paper-pan loaves.
Biga
Biga is an Italian bread preferment of flour, water and a little yeast, usually a stiff unsalted mass of about 45 per cent water, fermented ahead and then mixed into the final dough.
Glasgow crispy morning rolls (home method)
A wet, cold-fermented wheat dough is coated in rice flour and baked close together at high heat for Glasgow-style rolls with a crisp, dark crust and light interior.
Newfoundland lassy raisin bread (Hemeon family recipe)
A Newfoundland family-style sweet yeast loaf with molasses, raisins, cinnamon and cloves. This version follows a half-batch adaptation of Nanny Hemeon's family formula; it is not a standard recipe for all Newfoundland households.
Waterford blaa (home adaptation)
A home adaptation of a measured blaa recipe attributed to Waterford baker Dermot Walsh: plain yeast dough, rounded portions flattened on a tray, generously dusted with flour and baked. Home baking does not confer Waterford Blaa PGI status.
Appam and hoppers
Appam, or hoppers, are South Indian and Sri Lankan rice pancakes made from a fermented coconut-and-rice batter and cooked in a curved pan to a crisp lacy rim and a soft, spongy centre.
Cornmeal mantou
A Chinese cornmeal mantou made with wheat flour, cornmeal, water and yeast. The dough rises until doubled, is shaped into ten rounds, proofed briefly and steamed.
Pandesal (Aaron Verzosa's neutral-oil version)
Filipino pandesal made with a neutral-oil wheat dough, folded through a 3½-hour fermentation and coated in breadcrumbs.
Tingmo
A Tibetan steamed bread made from rolled layers of yeast dough. This egg-free version follows the Taste Tibet method.
Ghanaian tea bread
Lightly sweet Ghanaian wheat loaves with nutmeg, a long single proof and a crisp warm crust.
Pan de miga
A soft, fine-crumbed pan de miga for thin sandwich slices, made with wheat flour, milk powder, butter and dry yeast in a lidded loaf pan.
Bolo do caco: pan-and-oven version
Sweet-potato wheat breads with fresh yeast, browned in a pan and finished in the oven. This is the bread component of Teleculinária's scrambled-egg dish.
Westphalian pumpernickel
A dense, dark rye-and-wheat loaf with a warm rest and long covered bake. This home version uses a 5-hour oven bake and differs from the protected Westphalian product.
Potato sandwich buns and rolls
Whole-wheat burger buns gain a soft crumb from potato starch, yeast and a short rise, then bake on a home sheet pan.