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Bakery Monday

November 8, 2021

Once again the bakery is my home kitchen. I had put off baking this Japanese (Japanese-inspired?) milk bread for a long time because it was . . . different, I guess. You have to cook some of the flour with water first (make a roux). And then that has to cool. The rest is pretty straight forward until the end when you are instructed to incorporate several tablespoons of butter one at a time into the dough.

Let’s just say that the dough is pretty much a sticky, lumpy mess, until the last step when it magically becomes silken and supple. After rising for an hour it is a joy to form. It has a lot of spring and it bakes up beautifully. And it tastes good. This recipe is a keeper.

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