Furikake Japanese Milk Bread

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... Read More

subheading: GATHER YOUR INGREDIENTS:

3 tablespoons plus 2 cups bread flour (11 ounces; 312 grams), 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

View Nutritional Information i

subheading: KEY EQUIPMENT:

The Best Mixing BowlsAll-Purpose Whisks

note: BEFORE YOU BEGIN

We like our Furikake, but you can use store-bought, if you prefer. Just be aware that formulations can vary dramatically from brand to brand. To go all in on the nori flavor, we recommend serving slices of this bread with Nori Butter. The test kitchen's preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, increase the shaped rising time by 20 to 30 minutes and start checking for doneness 10 minutes earlier than advised in the recipe. We like our Furikake, but you can use store-bought, if you prefer. Just be aware that formulations can vary dramatically from brand to brand. To go all in on the nori flavor, we recommend serving slices of this bread with Nori Butter. The test kitchen's preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, increase the shaped rising time by 20 to 30 minutes and start checking for doneness 10 minutes earlier than advised in the recipe.

Directions at americastestkitchen.com

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