Japanese milk bread was a previous obsession of mine. I began this year enamored with shokupan, an easily mixed-together Japanese white bread that we enjoy for sandwiches. Now I’ve moved on to another style of Asian white bread made with a glutinous rice flour roux that is changing my world. I’m almost done with the recipe; you should see it up here sometime next week. As I tweak the measurements, I decided to play around with the style of loaves I was making. Bread for toast and school lunches is important, but I had a hankering for something slightly sweet as well. The front loaf is braided and brushed with cream before baking. At the end of the cooking time, it is brushed with a coarse sugar syrup, leaving plenty of granules scattered across the crust, and baked for a final ten minutes to set. This bread gives me something a little more sweet and playful to enjoy out of hand. Next time I may play with dinner rolls and a loaf of chocolate or cinnamon swirl. Why limit yourself to what’s expected? A great dough can do many different things. Ideas in Food: Great Recipes and Why They Work, Maximum Flavor: Recipes That Will Change the Way You Cook, Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table.
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