All Purpose Enriched Bread
This dough, a hybrid of brioche and Japanese milk bread, bakes into a light, soft loaf with a silky crumb. There are two key steps to the bread's texture: The first is a tangzhong, or "water roux," which...
Author: Claire Saffitz
Choco Pan de Coco
Bryan Ford grew up in New Orleans, eating delicious, dense little pan de coco buns from the Honduran bodegas around town. But as a professional baker, he revisited the bread, using a sourdough starter...
Author: Tejal Rao
All Purpose Enriched Bread
This dough, a hybrid of brioche and Japanese milk bread, bakes into a light, soft loaf with a silky crumb. There are two key steps to the bread's texture: The first is a tangzhong, or "water roux," which...
Author: Claire Saffitz