How to Make Kaonashi Squid Ink Bread! - Ari Kitchen

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ingredients
*Makes about 7 squid ink bread
(180 degrees, 12 minutes in the oven)
All-purpose flour 250g
Milk 57g (room temperature)
Water 45g (room temperature)
Salt-free butter 32g (room temperature)
A egg (room temperature)
Sugar 21g
Dry yeast 7g (Use 18g of live-yeast)
Salt 4g
Squid ink 4g