Japanese Milk Loaf


Made using the TangZhong method – a yeast bread technique popularized in Asia involving cooking a mixture of flour and water to make a slurry that is later added to the bread dough. The result? This incredibly soft and fluffy bread that’s traditionally made and unconventionally shaped. Mixing it up!

Best reheated and consumed immediately.
Keeps well refrigerated for 7 days in a sealed container, toast as desired.

Approximately 540-550g

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