Savory Garlic and Scallion Milk Bread Loaf Recipe by Kat Lieu
Hi friends! Make a delicious milk bread with me, using a method that does not require tangzhong or yudane. We will activate the yeast using warmed milk (about 110F which is slightly warmer than body temp) and a sprinkling of sugar. Do not add salt directly to the yeast and milk. This bread will require at least 2 hours (1 hour to rise, 1 hour to proof). It will be worth it. The bread will be so soft, fluffy, light, savory and addictive. You will want to make it again and again!
Instead of salt, you could also use a little bit of miso paste, as miso is chock full of umami. Milk bread was first developed in Japan in the 20th century, and the tangzhong method is a Chinese method.
Since this is a buttery bread, the insides of the bread may require higher temperature and longer baking times. Adjust accordingly.