Japanese Milk Bread
$34.99
This pan bread is extremely soft, fluffy and even feathery, and it’s all thanks to the Tangzhong Method! Tangzhong is an Asian baking technique which has origins from Japan’s yukone (or Yudane). This simple method makes a BIG impact on soft breads! It creates a bread that bakes up super fluffy, is more moist and has a longer shelf life! My Japanese Milk Bread has stayed fresh for up to 7 days on my counter – that’s pretty much unheard of when it comes to homemade, preservative-free bread!
It’s easily one of my top 3 favorite breads of all time!!
This pan bread is extremely soft, fluffy and even feathery, and it’s all thanks to the Tangzhong Method! Tangzhong is an Asian baking technique which has origins from Japan’s yukone (or Yudane). This simple method makes a BIG impact on soft breads! It creates a bread that bakes up super fluffy, is more moist and has a longer shelf life! My Japanese Milk Bread has stayed fresh for up to 7 days on my counter – that’s pretty much unheard of when it comes to homemade, preservative-free bread!
Japanese Milk Bread is, you guessed it, made with milk! But it’s much more than that! The milk used in this recipe, creates a perfectly golden crust, slightly sweet flavor and tender interior!
You’ll love how velvety soft this bread – you can pretty much pull it apart in thin sheets of bread goodness! You’ll also love how extremely easy the dough is to work with!
You will learn…
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