Everything But The Bagel Japanese Milk Bread
Hope and Sesame
Milky-sweet taste and fluffy, pillowy softness
coming right up!
- 2 Tbsp bread flour
- ¼ cup Hope and Sesame® Original Sesamemilk
- 2 Tbsp water
- 3 cups bread flour
- ¼ cup brown sugar
- 2 tsp instant yeast
- ½ tsp salt
- ¾ cup Hope and Sesame® Original Sesamemilk (warmed to about 120°F)
- ⅓ cup vegan butter, melted
- 4 Tbsp maple syrup
- 4 Tbsp Hope and Sesame® Original Sesamemilk
- “Everything Bagel” seasoning as desired
For the tangzhong
For the bread
For the vegan egg wash
For the tangzhong, start by combining the flour, sesame milk, and water in a small pot. Cook on medium heat until a dough has formed.
For the bread mix, combine the bread flour, brown sugar, instant yeast, and sea salt. Add the warmed sesame milk and melted butter. Then proof covered overnight (leave in a warm area at room temperature until it has doubled in size).
Beat the dough down and divide into 8 pieces. Roll and assemble into a greased loaf pan, brush with the vegan egg wash, and top with everything bagel seasoning.
Bake at 350°F for 25 minutes and allow to cool before serving. Enjoy with a Hope and Sesame® Sesamemilk Matcha Latte!