Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now.
Excellent recipe!! Not sure why there are a few low star comments, I followed the recipe to the letter and it came out perfectly. It’s so tender and light and looked impressive too. It’s also one of the easiest bread recipe’s I’ve done. Make sure to knead it for as long as it says.You should add the water into the ingredients for those folks who don't read the entire recipe. Interestingly I have been making a milk based bread for over 30 years.
Stop complaining, stop or ruing about fancy pans, turn it into rolls if you want, it’s great!I have not made this bread but I will try it. I see it uses water instead of milk. Maybe they call it milk bread because it is just as white as milk on the inside, sort of like the Dish Shrimp with Lobster sauce, it just is that way. The baking temp I see is 400 degrees. I don't have a pan that has a lid so will just use a bread pan and put a buttered cookie sheet on top. Make due with what I have.
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