[vc_row][vc_column][vc_gallery type=”nectarslider_style” images=”3054,3055,3065″ flexible_slider_height=”true” bullet_navigation_style=”scale” onclick=”link_image” img_size=”600×500″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]I love bread. And I love pretty much every type of bread from pillowy soft Japanese loaves to crusty French sourdough to sturdy German rye bread.
Most of all, I love bread straight out of the oven.
My heart always tingles with anticipation as I put the dough into the oven. Heck, today I was even salivating excitedly as I was braiding the dough.
As with the pitta bread from this cookbook, this Milk Bun recipe was reliable and the dough was very easy to work with. The texture and taste of the baked loaf is great too. It’s definitely going to be part of our regular bread rotation.
Though I’d like to be able to get the dough a touch smoother if possible… The surface, as you can see in the picture, is not completely smooth and glossy…maybe another egg yolk?
I’ll experiment in the coming weeks and report my findings.[/vc_column_text][/vc_column][/vc_row]