Author Archives: helenspencerpantazis

I found this recipe in The New York Times. It requires a couple steps, but I find it to be an extremely versatile dough. It tastes like King’s Hawaiian bread and is what I use to make hamburger buns, filled bag buns and Picnic Muffaletta. Mom‘s streamlined version (Quick Milk Buns) is perfectly delicious asContinue reading “Japanese Milk Bread”

Dave perfected this recipe over the years and now I make it every two weeks to keep up with demand. This recipe makes 3 loaves of bread that are great for sandwiches and toast. Lindsay 740 grams water (at about 76°F) 2 teaspoons salt 100 grams honey 4 teaspoons yeast 2 tablespoons oil 1 eggContinue reading “Wheat Bread”