Furikake Japanese milk bread from Everyday Bread: 100 Recipes for Baking Bread on Your Schedule (page 174) by America's Test Kitchen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • NicoleBrown on November 07, 2024

    A bit of a stressful, messy experience that had a happy ending. This dough was WET. I did leave out the furikake. I let my mixer knead it for 9 minutes and then i kneaded it some more on the counter using quite a bit of flour in an attempt to make it less of a mess. Even after its second proof it wouldn’t say it “slowly sprang back” when i touched it. It just wanted to stick to me some more. But it had risen to the top of the pan so I tossed it in the oven. To my surprise it turned out great (to my eye anyway) and my family loves the taste. Will try a different milk bread recipe if/when I bake again though!

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