Milk bread is the ultimate form of light, fluffy white bread. I make an enriched version based on the King Arthur recipe, and includes a hefty dose of sugar, butter, and eggs. For the complete look, be sure to brush with a beaten egg before baking, and with melted butter after it comes out of the oven (this one was freshly buttered, so it looks a little wetter than it usually turns out.
I’ve recently started playing around with dough enhancers, and on first attempt, I think it helped keep the bread moist and soft even more than the yudane (tangzhong) alone.
