Milk bread with maple syrup from Korean American: Food that Tastes Like Home (page 251) by Eric Kim

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

  • SheilaS on January 08, 2023

    I needed 2.5 hrs for the 1st rise and 2 hrs for the 2nd. I kneaded in a mixer for ~15 min. I added the additional flour gradually and ended up needing all of it before the dough cleared the bowl. It was still rather sticky but passed a windowpane test and I was able to shape it OK. I should have shielded the top since my oven uses both the upper and lower heating elements on the bake setting and this loaf really rose up. The bread is sweet, but not as bad as I was expecting, given it contains a year's worth of maple syrup! I've used it to make the kimchi sandwiches, grilled cheese and French toast.

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