Photo by Farideh Sadeghin
Servings: 4
Prep time: 15 minutes
Total time: 2 hours 30 minutes1 cup|250 ml warm water, heated to 115°F
¼ cup|60 ml whole milk
2 tablespoons melted unsalted butter
1 tablespoon squid ink
3 ½ teaspoons active dry yeast
1 teaspoon granulated sugar
1 pound|455 grams all-purpose flour
1 teaspoon kosher salt
egg wash, to brush tops of bread
furikake seasoning, to garnish
Prep time: 15 minutes
Total time: 2 hours 30 minutes
Ingredients
¼ cup|60 ml whole milk
2 tablespoons melted unsalted butter
1 tablespoon squid ink
3 ½ teaspoons active dry yeast
1 teaspoon granulated sugar
1 pound|455 grams all-purpose flour
1 teaspoon kosher salt
egg wash, to brush tops of bread
furikake seasoning, to garnish
Directions
- In the bowl of a stand mixer fitted with a dough hook, combine the water, milk, butter, squid ink, yeast, and sugar. Let the mixture stand for 5 minutes—it should be bubbly and frothy.
- Sift the flour and salt into a mixing bowl. With the motor of the stand mixer running on medium-low, slowly add in the flour mixture. Let the machine knead the dough for 3 minutes. (You can also knead the dough by hand for 10 minutes if you do not have a mixer.) Cover the mixing bowl with plastic wrap, then let the dough rise until doubled, about 45 minutes.
- Heat the oven to 350°F. When risen, punch down dough and portion into 8 (3-ounce|90-gram) balls. Roll out balls into loaf shapes, and place onto a parchment paper-lined baking sheet. Brush the tops with egg wash and sprinkle with furikake. Let them double in size again, about 45 minutes.
- Bake the breads for 35 minutes, until crispy on the outside. Let them cool, slice in half, toast, and enjoy!