Last week you made Japanese Milk Bread. The week before that, cinnamon rolls. Both of those bakes taught you something specific: how to handle enriched dough. How butter, eggs, and milk change everything about how dough feels, how it ferments, and how it bakes. This week, we’re putting all of that to work. We’re making Star Bread. If you’ve never seen one, picture this: a soft, buttery, filled bread shaped into a beautiful twisted star pattern that looks like it came out of a professional bakery. It’s the kind of bread people set in the center of a table and just stare at before they tear into it. Here’s the thing. It looks complicated. It’s not. If you made milk bread last week, you already have the hands for this. The dough is familiar. The technique is new, but I’ll walk you through every fold, every cut, every twist. Here’s how the week breaks down: https://pantry.bakinggreatbread.com/recipes/henrys-savory-star-bread?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Tuesday - We talk about laminating fillings into enriched dough. What works, what doesn’t, and why your filling choice matters more than you think. Wednesday - The geometry of star bread. I’ll break down the shaping method so it makes sense before you ever touch dough. Circles, stacking, cutting, twisting. We’ll cover it all. Thursday - Filling options and flavor combinations. Sweet, savory, and a few you haven’t thought of yet. Friday - Prep day. Get your dough made, your filling ready, and your workspace set. We go live Saturday morning. Saturday - Bake-along. You know the drill. I’m here all day. Yeasted and sourdough versions will both be available on the Recipe Pantry. A few weeks ago, some of you had never made enriched dough. Now you’ve done cinnamon rolls and milk bread. Star bread is the next step, and it’s the one that’s going to make people ask “you made that?” when they see it on your counter.

We just spent the week breaking down Japanese Milk Bread, from the tangzhong to the final pull-apart. Now let's see what stuck. I put together a quick quiz to test your knowledge. No grades, no judgment. Just a fun way to see how much you picked up and maybe learn something you missed. Take the quiz here: https://bread-quiz-master.lovable.app/quiz/japanese-milk-bread- Drop your score in the comments. No shame in getting a few wrong. That's how we learn. Perfection is not required. Progress is. 🍞

I tried @Timothy McQuaid’s sandwich bread, and used the bakers percentage for it. Hopefully my math was correct. Baked in a 13x 4 x 4 Pullman pan.

This is it. We're making Japanese Milk Bread today. If you've never worked with tangzhong before, today's the day you learn why this technique changes everything. We cook a small portion of flour and milk into a paste before it goes into the dough. That paste traps moisture and keeps this bread impossibly soft for days. It's the reason Japanese bakery bread feels like a cloud and your regular sandwich loaf doesn't. This dough is enriched: butter, eggs, milk, sugar. It's going to feel different from lean doughs. Softer. Stickier. Richer. Don't panic and don't add extra flour. Trust the process. The stand mixer does the heavy lifting here, and the dough will come together. 📱 Recipe Pantry Tip: At the top of every recipe page, look for the little chef's hat icon on the right side of the nav bar. Click it. That keeps your screen awake so you're not tapping your phone with floury elbows. The crescent moon next to it toggles dark mode if your kitchen is bright. 🔗 The Recipe: https://pantry.bakinggreatbread.com/recipes/japanese-milk-bread?variant=yeasted Before you start: - Take your butter, eggs, and milk out of the fridge NOW. Room temperature ingredients matter today. - Make your tangzhong first. It needs to cool before it goes into the dough. If you made it last night, even better. - Clear your counter. You'll need space for shaping. Post your questions, your progress photos, your tangzhong shots, your shaped loaves, your finished bread. Everything goes here so we can all learn from each other. I'm here all day, start to finish. Whether you're mixing right now or pulling your loaf out tonight, this thread stays open. Let's see those milk breads. 👇

I wonder if we can coax Krusty into telling us what next Saturdays bake is, since he works along Henry. But shhhhhhh don’t tell Henry. We wouldn’t want to get Krusty in trouble. 🤣🤣🤣🤣🤣🤣🤣🤣