Furikake Japanese Milk Bread

Name: Furikake Japanese Milk Bread
Yield: Makes 1 loaf
Cuisine: Japanese
Ingredients: 3 tablespoons plus 2 cups, bread flour (11 ounces), divided; ½ cup, water, room temperature; ½ cup, whole milk, chilled; 1 , large egg; 1½ teaspoons, instant or rapid-rise yeast; 6 tablespoons, furikake, divided; 2 tablespoons, sugar; 1½ teaspoons, table salt; 3 tablespoons, unsalted butter, softened; 1 , large egg beaten with 1 teaspoon water; 1 tablespoon, toasted sesame oil

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By Sarah Ewald

Desserts or Baked Goods

Japanese

Breads

A plush bread with an incredibly fluffy texture, this is no ordinary white sandwich bread.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVESMakes 1 loaf

TIME1½ hours, plus 4¾ hours resting, rising, and cooling

A cookbook recipe exclusively for All-Access members from The Savory Baker

WHY THIS RECIPE WORKS

The uniquely shaped dough for Japanese milk bread (also called Hokkaido milk bread) is rolled thin and formed into tight spirals, which allows the loaf to bake up into feathery strands. Shaping the dough into two spirals before arranging th...

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