Tag Archives: Tangzhou

Yes, you read that right. In my humble opinion, Japanese Milk Bread results in a fluffier, softer, more texturally enjoyable bread than its superstar relative, brioche. Sure, you may think this is crazy talk, but honestly, just try it out! I had never actually made Milk Bread before, but this recipe from Caroline’s Cooking seemedContinue reading “Japanese Milk Bread: The Better Brioche”