MILK BREAD

is pretty much just like it sounds — bread that’s made with milk, though it’s not that simple. It’s a yeast dough enriched with butter, sugar, and egg. But what really sets it apart is an ancient Japanese technique, called tangzhong (see box, ), which makes for extremely tender, fluffy, lighter-than-air bread. A little nonfat dry milk powder aids in the bread’s tenderness and flavor, and helps it stay fresher longer. Plus, because it’s a super-hydrated dough, that also helps keep the bread fresher longer, too. But what would milk bread be without some milk? It not