Ube-Swirl Hokkaido Milk Bread

Guess what guys.
I faced my demons. I baked yeasted bread, not quick bread. After my yeast failure two years ago, I’ve became satisfied with making loaves and loaves of banana bread. I was banana-bread obsessed for a good year (until I finally cracked the code!). But that will be a future post.

If you have a good mixer, putting together this bread will be a breeze. There is a preliminary step of making the tangzhong, a roux made from flour and water heated to 65°C. It makes the bread magically tender, soft and asian-bakery-like.

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