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!

When fall arrives, it's pumpkin spice season. We’re so excited to present to you a pumpkin spice milk bread, shaped into a pretty wool bread, using a standard bundt pan. You can use regular tube pans for this bread.

Make fluffy milk bread buns into pandan frogs! You can change up the recipe and make them matcha instead.

Want to make chewy and delicious mochi bread? Check out this recipe!