"Hello, Seaweed Bread! This savory bread is delicious with cream cheese & smoked salmon, plain with butter, and on sandwiches. The flavor is rich with umami."
Seaweed Bread
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Recipe Intro From momoshares
Time to brush up on your bread baking skills because this umami bread is just begging to be the base of your next avocado toast! Roasted seaweed, Japanese-style mayo, pork floss (aka the pantry staple you didn’t know you needed), and fresh scallions are layered and twisted into a braid between pillowy, butter-enriched dough. This recipe is part of our Special Edition Meal Planner dedicated to celebrating Asian American and Pacific Islander Heritage Month.
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ingredients
- 260 grams bread flour
- 1 whole egg
- 130 grams milk
- 30 grams sugar
- 3 grams salt
- 3 grams instant yeast
- 25 grams butter
- Fillings: Japanese mayonnaise pork floss, chopped scallions, roasted shredded seaweed
Method
Step 1
Knead all the ingredients except butter by mixer for about 5-7 minutes until the dough pulls away cleanly from the sides, then add the butter and mix until the dough is very supple and reaches the windowpane stage.
Step 2
Transfer to a clean bowl and cover with plastic wrap. Place in a warm spot and let rise until doubled, about 1 hour.
Step 3
Pat dough to release air, turn over and shape the dough into a ball. Rest another 15 minutes covered.
Step 4
Using a rolling pin, gently roll out dough into a big rectangle.
Step 5
Spread a thin layer of Japanese mayonnaise over the dough, and then add pork floss, scallions, and roasted shredded seaweed over the dough.
Step 6
Roll it up into a log from the long end. Pinch and seal the edge tightly.
Step 7
Cut dough into 3 equal stripes (but leave one end uncut), braid the 3 ropes together. Fold ends under so that the bread fits the pan. Cover the pan with a wet cloth and let proof until dough reaches the rim.
Step 8
Bake at 356f (oven differs) for 35minutes.