Super Soft Shokupan/ Japanese Milk Bread (Sponge Method)

You will be blown away by how incredibly soft and fluffy this milk bread is. The sponge and dough method also contributes to a loaf of bread with a nice complex flavor with a softness that stays for days.
Please watch the video for the instructions.
For written recipes & instructions visit:https://whattocooktoday.com/shokupan-...

RECIPE
For the sponge:
170 gr bread flour (12.7% protein content)
200 g water
23 gr honey
¼ tsp active dry yeast

For the dough:
160 g bread flour (12.7% protein content)
½ tsp active dry yeast
20 g dry milk powder
5 g salt
25 gr honey
50 g unsalted butter softened

Egg wash:
1 large egg
1 tsp water

Topping: (optional)
1 tsp white sesame seeds