Ultra-Crispy Shio Pan (Salt Bread)

Ingredients

200g Unsalted butter

272g Bread flour

75g Cake flour, unbleached

20g Nonfat dry milk powder

5g Instant dry yeast

20g Granulated sugar

5g Rice flour

Directions

Fluff it up:

Make tangzhong, cool, and prep butter.

Mix dough ingredients, rest, then add sugar and salt.

Add butter and knead until smooth. Proof until doubled.

Divide, shape, chill briefly, then form Shio Pan and proof again.

Brush with rice flour glaze and top with pretzel salt.

Bake until deeply golden, brush with butter, and serve warm.

Crisp and soft at the same time? You bet!