This week, a new class of associates is starting at my firm. This is strange for a whole host of reasons (like, wait, I still don’t know anything, how can anyone be junior to me?) but mostly because it doesn’t feel like a whole year has passed since I started. Maybe the thing that stands out to me most about this new “grown” quotidian is that time suddenly feels a little unchained. Instead of living life in neat, segmented bites of time, fed to us through semesters, summer breaks, and midterms, it’s now nebulous seasons, the next three-day weekend, a new wave of co-workers.
So it all feels more free-form, and hallmarks seem to ambush me a little more. (Do not let me say “I can’t believe it’s almost [insert month or holiday]” again. … But really I can’t believe it’s almost October.) I realized while making this bread that it was only about a year ago that I first ventured into baking with yeast. Which is remarkable, because even though I still find rising dough completely crazy — it’s alive — it’s now hard to imagine a kitchen without it.
This loaf might just be my favorite yeasty recipe in my nascent bread-making life. I was a tad freaked when I first started testing recipes for it, given that Hokkaido milk bread has a reputation just about as lofty as its sky-high crumb — but thanks to a recipe adapted from this one by Christine’s Recipes, the result was everything I imagined it would be. Soft, wispy sheets of bread with a rich, tender crumb and just a touch of sweetness, good enough to eat plain, but even better toasted and smothered in condensed milk. You can find the recipe on Food52.
Wishing you all lovely weeks ahead!