Alina's milk bread from Pastry Love: A Baker's Journal of Favorite Recipes (page 133) by Joanne Chang

  • heavy cream
  • bread flour
  • active dry yeast
  • eggs
  • milk
  • butter
  • egg yolks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • potatooryam on December 21, 2020

    Really delicious bread and the dough is lovely to work with. Mine was slightly under baked at 40 minutes, but a few minutes longer would have perfect.

  • Zosia on September 14, 2020

    Wonderfully light and fluffy and just a little bit sweet. The directions were excellent so it was quite easy to make and shape.

  • mamacrumbcake on May 07, 2020

    This is a wonderful example of Japanese milk bread—soft, fluffy, delicious. The dough is a dream to handle and even with the tangzhong, the recipe is not difficult. It literally looked like the Michelin Man during oven spring. I could not believe the heights to which this bread rose—it just crested over the rim of the pan when it went into the oven. The recipe says it is best the day it is made, but even two days later it is still very fresh and nice to eat, even without toasting.

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