Condensed Milk White Bread

1. 1

   Put all the ingredients except for the joshinko into a bread maker, and allow the bread maker to do the first proofing.

2. 2

   When the dough is ready, place on a surface that has been dusted with a generous amount of flour.

3. 3

   Gently press the air out.

4. 4

   Divide into 13 pieces, and shape into balls.

5. 5

   Let them sit for 15 minutes.

6. 6

   Reshape them, and arrange on a surface lined with parchment paper.

7. 7

   Let them proof for the second time until the dough about doubles in size.

8. 8

   Sprinkle with joshinko on the surface of the bread.

9. 9

   A tea strainer works well.

10. 10

    Bake in the preheated oven for 15 minutes at 160C.

11. 11

    When the surfaces start to brown, cover with aluminum foil.

12. 12

    And done.

13. 13

    Freshly baked ones are delicious.

* Per serving · 4 servings · Values may vary.