Let’s make the must fluffy and delicious “chigiri-style” condensed milk bread using condensed milk and bread flour. A must-try recipe by Kat Lieu of Subtle Asian Baking.

Let’s make a delicious milk bread, 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!