Week 10: Hokkaido milk loaf

I was hoping to find a plain bread recipe, without butter, which is good enough to eat on its own. And I think this fits the bill nicely. I made one loaf and appreciated that the recipe provides the ingredient for a single loaf. I made the tangzhong using 25 grams of bread flour with half a cup of water, and that was just nice enough for one loaf. This is going to be my go-to bread recipe next time I need a plain loaf.

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