Post Categories:   Bread,Japanese Food

2 thoughts on “Shokupan Bread
食パン

  • Reiko the loaf is beautiful. Keep in mind that milk contains protein. As in egg, protein molecules want to come together an bind up. So in essence, the protein in milk adds a bit more structure, flavor and browning to your bread and you could say, a bit of “toughness” so to speak as compare to water to to the protein molecules finding each other and binding/locking up. Your water bread is more “relaxed.”

    • Super interesting! I love learning about food especially when things are explained scientifically like this. It really makes sense, and your description that my water bread is more “relaxed” is right-on!

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