I have made this recipe twice – second time I used half-n-half instead of all-heavy cream. It came out just as good – I just cut the dough in half and put in pans. Cutting it up further reminded me too much of monkey bread : ) I felt the full salt version was a little too salty, and the 2nd time w just 1 T wasnt salty enough and almost blah. Maybe 2 T would be better for me…. it is delicious bread regardless and easy to make!
This is very exciting! I occasionally make the white bread from The Bread Bible (which has some milk powder in it), but I’ve never made a bread that uses that tazhong method, so I will get on this!
Thank you so much for this! The pictures are delicious-looking. I got a stand mixer for Christmas (dream gift!) and maybe I’ll take it on its maiden voyage making this bread!
I’m just popping in to say THANK YOU for the many years of beautiful blog posts. You’ve introduced me to recipes, and cookbooks that are now staples in my repertoire, and I look forward to your new posts each week. Wishing you and your partner a happy, healthy…and delicious 2018. ❤️
Shiv thanks you in advance for this! I’ve been making our sandwich bread for the last several months, and we all like it, but it’s definitely on the crunchy/healthy side. He and I will be making this soon for a special treat <3
Hey Tim, Just wanted to say thank you for this. I made it today and it was hands down the best bread I’ve made yet. I shaped it into a braid for Imbolc, but didn’t alter anything else. It was amazing, and I’ll be making it a lot more often now!
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Sally says:
January 10th, 2018 at 1:08 pm
I’ve made these Japanese milk bread rolls for the past 2 Thanksgivings and LOVED them – v. easy
https://www.kingarthurflour.com/recipes/japanese-milk-bread-rolls-recipe
Johanna Lowe says:
January 10th, 2018 at 2:13 pm
Sounds yummy!
Curious what you think made the 2 loaves come out so differently?
Tim says:
January 10th, 2018 at 2:17 pm
Hi Johanna! They’re just different sized pans. I didn’t have two of the same.
Rachel says:
January 10th, 2018 at 2:30 pm
I have made this recipe twice – second time I used half-n-half instead of all-heavy cream. It came out just as good – I just cut the dough in half and put in pans. Cutting it up further reminded me too much of monkey bread : ) I felt the full salt version was a little too salty, and the 2nd time w just 1 T wasnt salty enough and almost blah. Maybe 2 T would be better for me…. it is delicious bread regardless and easy to make!
Dena Testa Bray says:
January 10th, 2018 at 2:35 pm
These look divine. I can’t wait to make them. Thank you! D
Katie says:
January 10th, 2018 at 6:58 pm
This is very exciting! I occasionally make the white bread from The Bread Bible (which has some milk powder in it), but I’ve never made a bread that uses that tazhong method, so I will get on this!
Suzzanne says:
January 11th, 2018 at 7:29 pm
Thanks for introducing to me a new technique. I will give this a try!
Anna says:
January 11th, 2018 at 10:29 pm
Thank you so much for this! The pictures are delicious-looking. I got a stand mixer for Christmas (dream gift!) and maybe I’ll take it on its maiden voyage making this bread!
LouLou says:
January 16th, 2018 at 4:16 pm
I’m just popping in to say THANK YOU for the many years of beautiful blog posts. You’ve introduced me to recipes, and cookbooks that are now staples in my repertoire, and I look forward to your new posts each week. Wishing you and your partner a happy, healthy…and delicious 2018. ❤️
Nishta Mehra says:
January 22nd, 2018 at 9:48 pm
Shiv thanks you in advance for this! I’ve been making our sandwich bread for the last several months, and we all like it, but it’s definitely on the crunchy/healthy side. He and I will be making this soon for a special treat <3
Kel says:
February 2nd, 2018 at 6:50 pm
Hey Tim, Just wanted to say thank you for this. I made it today and it was hands down the best bread I’ve made yet. I shaped it into a braid for Imbolc, but didn’t alter anything else. It was amazing, and I’ll be making it a lot more often now!
Sandy says:
February 4th, 2018 at 3:00 pm
I wonder could buttermilk powder be used instead of powdered milk? That’s all I have…
Tim says:
February 4th, 2018 at 4:15 pm
Hi Sandy- I do not recommend that substitute. It will make the bread sour, which is not what you are going for here.
Kat says:
February 4th, 2018 at 6:49 pm
My rice cooker has a setting for making milk bread! And the little cookbook that came with it has a recipe…