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.
- 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
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.
Transfer to a clean bowl and cover with plastic wrap. Place in a warm spot and let rise until doubled, about 1 hour.
Pat dough to release air, turn over and shape the dough into a ball. Rest another 15 minutes covered.
Using a rolling pin, gently roll out dough into a big rectangle.
Spread a thin layer of Japanese mayonnaise over the dough, and then add pork floss, scallions, and roasted shredded seaweed over the dough.
Roll it up into a log from the long end. Pinch and seal the edge tightly.
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.
Bake at 356f (oven differs) for 35minutes.