It starts with the smell of fresh baked bread.

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You know the one. Fresh bread filling every room in the house. Something warm and buttery that you can’t quite put into words, but your whole body knows it.

I pulled this loaf apart and the strands came off like cotton candy. Soft. Almost melting before they hit your tongue.

This is Japanese Milk Bread, made with the tangzhong method. It’s what keeps this bread impossibly soft for days, like pulling apart a cloud every single time.

Tomorrow we’re making this together. A community of bakers, same recipe, same morning, ovens on across the country.

You can bake bread like this. All it takes is a little coaching.

The recipe is in the Recipe Pantry. https://pantry.bakinggreatbread.com/recipes/japanese-milk-bread?variant=yeasted

The link to join us is below.

Come bake with us. 🍞

Crust & Crumb Academy

🔗 skool.com/crust-crumb-academy-7621/about

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