Super Soft Shokupan/ Japanese Milk Bread (Sponge Method)

You will be blown away by how incredibly soft and fluffy this milk bread is. The sponge and dough method also contributes to a loaf of bread with a nice complex flavor with a softness that stays for days. Please watch the video for the instructions. For written recipes & instructions visit:https://whattocooktoday.com/shokupan-japanese-sponge-method.html RECIPE For the sponge: 170 gr bread flour (12.7% protein content) 200 g water 23 gr honey ¼ tsp active dry yeast For the dough: 160 g bread flour (12.7% protein content) ½ tsp active dry yeast 20 g dry milk powder 5 g salt 25 gr honey 50 g unsalted butter softened Egg wash: 1 large egg 1 tsp water Topping: (optional) 1 tsp white sesame seeds