Japanese breads and buns specially the soft milky sliced loaf that I used to buy still warm straight from the oven. After writing that post I realized we have been eating mediocre white bread from the grocery for so many years. I am so glad and grateful that I found Angie's recipe and have been baking them and have not had store-bought white bread since. These are the softest tastiest white bread ever and they don't get crushed or flattened like store-bought when you smear them with peanut butter and jelly. They toast beautifully and I like them with a little butter and fruit preserves for breakfast and Manchego cheese, fig preserves, and sliced apple grilled sandwich for lunch.
the busiest bakeware in my kitchen: 8 x 4 x 4 Pullman loaf pans
This is my entry to this month's Tasty Tools Event (Bakeware) hosted by Joelen's Culinary Adventures.