We're still baking bread for lunch every week. Last week we tried another bread from
Bread Illustrated, the Japanese milk bread, or Hokkaido milk bread. It looks like a regular loaf of white sandwich bread but it has a fluffier texture. It also uses a unique shaping method: portions of dough are rolled thin and formed into tight spirals. The spirals organize the gluten strands into coils and they bake into feathery sheets. There are 2 spirals placed in the loaf pan which is why the bread looks like two giant dinner rolls fused together. This bread also uses a technique called tangzhong which incorporates extra moisture into the dough in the form of a flour-and-water paste. The paste makes it easier to shape the dough, which is well-hydrated.

I'm not a fan of white sandwich bread. The "fluffiness" is what I consider unpleasant, as soon as the bread is in my mouth it seems gummy and gross. I have to toast or make a grilled cheese/panini with sandwich bread. So I didn't try this plain. I toasted it. Toasted for lunch, it was a yummy sandwich bread and had a bit more flavor than regular old white sandwich bread. SP ate it untoasted and said it's yummy Wonder Bread. The same texture, but more flavorful.
Recipe: Japanese Milk Bread
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