Japanese Soft Bread (Hokkaido Milk Loaf) Recipe
Well, I don’t think I need to sell this bread recipe to you because as soon as you taste it you will never eat any other bread again! It is delicious with a side of yummy to go with it.
The reason it is so soft is because it is made with tangzhong – a roux of flour and water which is added to the dough, this helps to keep the bread soft for days (I don’t exactly understand the science behind it, but it works!). The bread stayed extremely soft for a good few days in an airtight container, though I would be surprised if it lasted long enough to go stale as it is so good