Gourmet Traveller (Australia) - - Anatomy of a dish -

Ja­panese white bread is as good as it gets: pil­lowy, slightly sweet, springy, and usu­ally en­riched with but­ter and some­times milk. Bak­ery chain Bread­top sells it, but a su­per­mar­ket white works, too. And the crusts? Cut them off.

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