Japanese-style white bread from Martha Stewart

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Notes about this recipe

  • Rinshin on February 14, 2019

    Added raisins and vital protein. Tastes and texture similar to brioche and excellent. My loaf browned too quickly. Best to turn down from 425 to 400F for the first 15min and turn down temp for the remainder as well. This makes great toast and freezes well. My photo shows a little too dark crust because of the noted temperature issue.

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