MILK BREAD:
In this episode of In the Food52 Kitchen With, Amanda makes a wonderfully fluffy milk bread using the tangzhong technique, which is similar to a roux, to improve texture and yield a much softer loaf.
"Using milk to hydrate bread dough produces a beautifully fluffy and delicately perfumed sandwich bread. The fats in milk also create a bread that's softer on the edges, so it's great for sandwiches, soft breadcrumbs, toast, and lining desserts like summer pudding."

This video was made in partnership with GonnaNeedMilk.

CHAPTERS:
00:00 - Introduction
00:30 - The Tangzhong
02:50 - The Dough
05:30 - Shaping the Dough
08:00 - The Final Rise
08:50 - Bake and Enjoy!

GET THE RECIPE:
Best Milk Bread: https://f52.co/3GO4Gnn

MORE ABOUT IN THE FOOD52 KITCHEN WITH:
Grab your apron and join us in the Food52 kitchen for engaging cooking and baking tutorials led by today’s most influential chefs. Each culinary personality shares their favorite recipes, along with tips and techniques to elevate your home cooking game

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