a millygram of sugar

I haven't really had time to do my weekly baking lately, what with Saturday duties and wedding preparations getting in the way, so Profiterole Part II is still work in progress! Thankfully I've got a few unblogged recipes to fill the gap in the meantime.

First up is a bread recipe! Have I mentioned how much I prefer baking bread to anything else? It's so much quicker and cleaner! As opposed to desserts where you have to wash your mixing bowl multiple times (depending on how many components you have), not to mention the frosting paraphernalia like nozzles and couplers which are such a pain to clean (thank goodness for interdental brushes!) And everything is just so greasy that I find myself constantly depleting the detergent supply. Bread, on the other hand, is a single component so you only have to use the mixing bowl once (or not at all if you knead by hand) and the flour soaks up all the butter/oil so it's much less greasy.

Anyway, having been so thoroughly satisfied with the Japanese Milk Bread using the tangzhong method, I decided to use it as a base for my herb bread. I was a bit worried initially because my dough didn't seem to want to rise. Had to wait much longer before expansion became evident. Perhaps it was because I did this on a cold, rainy day and my little yeast friends were feeling a bit lethargic? Whatever the case, they eventually rose to the occasion (hurhurhur) and a beautiful tasty loaf was born.

Creamy scrambled eggs piled on top of slice of this makes for a perfect weekend breakfast, in my opinion. Or you could eat it plain, which was how we phagocytosed half the loaf after it came out of the oven.