To Not Fear Flour: Hokkaido Milk Bread

When I set out to make bread, there's a 50/50 chance it'll turn out even decent. Like, 50 percent chance it'll be LOUSY, and 50 percent chance it will be "not bad!" But that's usually said by loved ones.

But this, this Hokkaido milk bread turned out amazing. And I'm my toughest critic.

I lived in Hong Kong for a year and always marveled at the bread in bakeries. It had a cartoonish buoyancy to it. By looking at it, I could tell it had a confection to it. And this bread spoke all the same words to me. (I know that this bread is Japanese and that Hong Kong is a SAR of China, okay?)

Anyway, the recipe was super easy to follow and the bread that followed was a sweet, fluffy, buoyant jubilee that was made even more scrumptious with a little butter and would undoubtedly make a perfect base for a bread pudding.