Enriched bread is my guilty pleasure. Made with white flour and enriched with eggs, milk, and butter, it is the dessert of bread family. It doesn’t necessarily have the complexity of sourdough or the depth of crusty country bread. But I love its unpretentious appeal. Challah and brioche are equally tempting. I can never say no to a slice of coffee braid or chocolate babka. However, I always have a soft spot for soft pillowy Asian-style sandwich bread.
I love the perfectly square slices thanks to baking in a pullman loaf pan. I love the whisper thin crust that yields to fine white crumb I can tear into threads. I love the subtle taste of fresh dairy from the famous Hokkaido milk bread variation. Although it is perfect for sandwiches, I enjoy eating it unadorned more than anything.
One of the keys to Asian-style sandwich bread success is the use of roux as part of the starter. When the cooked flour swells to gel-like substance, it lends an incomparably soft texture to the finished loaf that stays fresh for days. Thanks to food52 and Two Red Bowls, I finally was able to make this favourite treat at home.