Your food processor's dough blade makes this Japanese-style shokupan milk bread effortlessly smooth and elastic. Just 7 ingredients for bakery-quality results every time!

🛒 Ingredients

For the dough (dough blade):

• 3 cups (360g) bread flour
• ¼ cup (50g) sugar
• 1 tsp salt
• 1 tbsp instant yeast
• 1 large egg
• ½ cup (120ml) warm milk (110°F/43°C)
• ¼ cup (60g) softened butter

For topping:

• 1 tbsp melted butter
• 1 tbsp milk

⚙️ Tools Used

• Dough blade – For gluten development
• 9x5" loaf pan – Standard size
• Pastry brush – For glazing

📋 Step-by-Step Instructions

1️⃣ Make Dough

1. Pulse dry ingredients (flour, sugar, salt, yeast)
2. Add egg + warm milk → process 1 minute
3. Add butter → process 2 minutes until smooth and elastic

2️⃣ First Rise

• Transfer to oiled bowl
• Cover → rise 1 hour until doubled

3️⃣ Shape & Final Rise

1. Punch down → divide into 3 equal balls
2. Roll each into oval → fold like letter
3. Place in loaf pan → rise 45 mins

4️⃣ Bake

• Brush with milk
• Bake at 350°F (175°C) for 25-30 mins
• Brush with melted butter after baking

💡 Pro Tips

For extra softness:
→ Replace 2 tbsp milk with heavy cream
For golden crust:
→ Egg wash instead of milk
Storage:
→ Keeps fresh 3 days in airtight container

🌟 Why This Works
✅ No hand-kneading – Dough blade develops perfect gluten
✅ Lighter texture vs. hand-kneaded versions
✅ Foolproof – Food processor prevents overworking

Perfect for:

• French toast
• Sandwiches
• Bread pudding