Yesterday was bread making day. I’ve mentioned before about how much I love the Japanese Milk Bread. I love the dough. I love kneading and working with the dough. I love the texture and taste of the bread. The recipe I use makes two loaves. I’ve been thinking that dough would make excellent cinnamon rolls so yesterday I made one loaf of bread and one pan of cinnamon rolls.
They really were the best cinnamon rolls I think I’ve ever made.
I want to keep trying new bread recipes but it’s hard to make anything other than this one.
It’s hard for me to describe what makes this bread so special. I compare it to an angel food cake. The bread is a bit soft, but has “spring”. I slice it a bit thicker for toast and the outside gets crunchy but the inside of the slice is still more like untoasted bread. It makes the best French toast and I am not a huge fan of French toast. It’s great for sandwiches, whether the bread is toasted or untoasted. Right now, it’s my favorite of any bread I’ve ever made.