Let's just say I don't use the word 'perfect' a lot but the Hokkaido milk bread that I've made today was quite literally the best sandwich bread I've ever had. Soft, velvety and milky with a hint of cream. I cannot think of a better sandwich loaf.
Look at how 'shreddable' the crumb is. It was literally soft as cotton.
I once saw another blogger describing this bread as 'cannot wait to dig a hole in this bread and sleep in it'. Well I guess that says a lot.
Perfectly soft yet elastic crumb. I could snack on this bread without any butter or jam.
This bread is best eaten while still warm as the crust is still crisp and the crumb, well, would make you wanna make a hole in the bread and sleep in it. :D
The recipe was taken from Angie's Recipes but I first read about it on The Fresh Loaf. I ended up using the original instant yeast recipe as opposed to the sourdough version because my poor Francis the sourdough starter is still recuperating from his illness. Good news is he is now showing signs of improvement so fingers crossed.
Do read the post on The Fresh Loaf as it has got lots of tips on making this bread. The ultimate key is to knead the dough to death. To the point you could see your fingers behind it when stretched and won't break easily when you poke it with your finger.
I can't wait to make a second loaf!