I love bread, especially freshly baked bread. I use to bake a lot of bread a couple years ago but lately I haven’t. But C has been asking for homemade bread lately, so I dug out my bread maker, dusted it off and made bread just for her.
After a not-so-successful attempt with my Pullman pan, I decided to try it again. This time using this recipe (Thanks, HappyHomeBaking!) and the bread turned out awesome.This bread was made using the TangZhong method (water roux method) which is supposed to be the secret to making soft bread without using bread improver.
It’s soft and fluffy. Even after 2 days, the bread is still soft. Love it!
I will definitely be making more of this bread soon.