• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

This pillowy soft, subtly sweet sandwich bread is a beloved breakfast staple in Japan and is typically eaten sliced very thick, lightly toasted, and served with accompaniments like butter and jam.

• 1/2 cup whole milk
• 1/2 cup unbleached bread flour
• 6 cups unbleached bread flour, plus more for dusting
• 1/3 cup nonfat milk powder
• 1/3 cup sugar
• 2 teaspoons kosher salt
• 2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope)
• 1 1/3 cups whole milk, heated until warm to the touch (110 degrees)
• 1 stick plus 2 tablespoons unsalted butter, melted, plus more for brushing
• 1 large egg white

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