Description: This bread originated in Japan. A small amount of the flour and water is cooked into a paste – this is called tanghzhong. It is then added to the remaining ingredients. The tangzhong helps the dough to absorb more water without the dough getting too sticky. The result is a soft and fluffy bread with slightly prolonged shelf life. Eat this bread like you would sandwich bread. You can slice it or just break it apart with your hands. My favorite way to eat it is with avocado.

Ingredients: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour, Yeast, Sugar, Dry Milk, Salt, Water, Whole Milk, Eggs and Butter.

Price: $5