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.
Do you make your own dough enhancer or buy it?
Any recommendations for a recipe for the enhancer or a brand, if you buy it?
This is the recipe Judy shared the first time she posted about the Japanese Milk Bread.
Thank you Sandie. I was at the doctor this morning and just now catching up on comments and emails.
I make it. Sandie posted the link above but here it is again. https://chickensintheroad.com/classic/cooking/how-to-make-homemade-dough-enhancer/
Hi Judy- I noticed the recipe says to egg wash after baking. Sounds a little odd to me, and wondered if you do it that way?
No, I don’t do that. I brush the top with melted butter.