It's been a while since I've posted to our blog - our practice has been keeping me very busy! The long Independence Day holiday offers a little more time to do something that is therapeutic and a labor of love for me - baking! Yes, I know that the last thing I should be doing is heating up the kitchen in July! I should be posting something about Forth of July parades or ice cream or teeth, however, when the mood to bake strikes you just need to go with it! Bake From Scratch magazine features the recipe for the above essential Milk Bread (cooling in our sunroom) in their July/August issue (Sorry! The magazine does not feature the recipe on their website - but if you love to bake I recommend that you run out to a Whole Foods store and grab an issue or subscribe online www.bakefromscratch.com/), If you're really, really desperate contact me directly and I will see if I can share!
The origin of this fluffy sweet loaf bread hails from the dairy region of Hokkaido, Japan. It's unique because milk and flour are heated on the stove and stirred into a creamy paste. This roux helps lock in moisture without making the bread heavy and it helps extend the bread's shelf life for up to four days - not that it will last that long! I just shared some with our neighbors and Greg and I tasted it and we enthusiastically approve of the recipe and method.
As I reflect upon today's baking, I think baking and dentistry share similarities. Both require science, skill, and an appreciation for esthetics. And both can utilize baking soda! Please be assured that if I happen to recommend baking soda to you and I'm wearing my white coat and not my baker's apron it's for brushing your teeth! ;-)