【Divide】
Once the dough is ready, transfer it to a floured surface. Gently press it flat with your palm and divide it into 16 equal parts.

【Bench Time】
Shape the divided dough into smooth balls, cover with a tightly wrung damp cloth, and let rest for about 15 minutes.

【Second Rise】
Let the dough rise at 104°F (40°C) for about 40 minutes. If using an oven for proofing, preheat to 340°F (170°C) immediately after the second rise is complete.

【Baking】
Dust the dough with extra bread flour using a tea strainer, and bake in a 340°F (170°C) oven for about 15-17 minutes.

【Finishing】
Once baked, remove from the pan and cool on a wire rack.

Freshly baked ~ (´▽｀*)

Soft and fluffy.
It keeps stretching~.
(*´◡`*)

I tried adding chocolate. I used leftover white and dark chocolate pieces, so the type and size of chocolate will be a surprise when you eat it♪

For reference: If adding chocolate or other fillings: After bench time, flatten the dough, wrap the filling inside, and seal. Place seam side down in the pan and bake as usual.

★ Hall of Fame Recipe ★
In July 2017, many people made this recipe, and it was inducted into the Hall of Fame with 1000 reports.
Thank you all♪

★ Fluffy Soy Milk Pull-Apart Bread ★
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