• 300g bread flour
  • 6g salt
  • 30g sugar
  • 4.4.g instant dry yeast
  • 150ml milk
  • 80g lukewarm water
  • 30g butter
  • Koshi-an (smooth, pureed adzuki beans), as needed
  • Butter, as needed


  1. Knead together all of the dough ingredients to make the bread dough. Bake for 30 minutes at 40°C and let it perform its first rise.
  2. Cut open empty milk carton horizontally. Fold the edges and staple them together.
  3. Divide each dough into 4 equal portions and round them into balls. Cover with a damp cloth. Let sit for 10 minutes.
  4. Round each dough piece into a ball shape again, then place them inside the milk carton.
  5. Bake at 40°C for 45 minutes and let the dough rise again (second rise).
  6. Sprinkle the surface of the dough with bread flour.
  7. Bake for 20 minutes at 160°C.
  8. Remove the bread from the milk carton. Allow to cool.
  9. Cut the loaf into the desired size. Spread Koshi-an and butter onto the bread and enjoy!