I’ve talked about the Japanese Milk Bread here before. This is the recipe I use. I do not use bread flour. I mill hard white wheat and sift it but if I’m in a big hurry, I will use all purpose flour. I also don’t use dough enhancer. I don’t even have it here but if I did, I would try it and see what kind of difference it makes.
This is my all time favorite bread and it seems a bit tedious to make but it’s so easy and I’ve never had it turn out any way except perfect.
I was talking to my friend about it making three loaves and she said her recipe only makes two loaves. I told her that’s what my recipe says too but it ends up being super tall if I make two loaves. I love it for making French toast and the big tall slices mean I can only toast one piece at a time. If we’re using it for sandwiches, I much prefer one smaller sandwich and Vince can have either 1-1/2 sandwiches or 2 sandwiches.
You can separate each loaf into three small loaves and make little pieces of bread but we usually treat it as a regular loaf, slice from the front to the back and try to slice it to that you end up with a whole slice at the end of one little loaf and a whole slice at the beginning of the next loaf. Weird . . but it really works out fine.
If you’re a bread maker and haven’t tried this recipe yet, you should.