This is my second loaf of milk bread this week. The crust for this bread is very soft, like those little buns sold in local bakeries.
You can find the recipe in here: http://www.thebatterbaker.blogspot.com/2011/01/victorian-milk-bread.html.
The only difference is that I replaced the bread flour with top flour which has supposed to be extra fine and has an extra soft texture. It is usually for soft fluffy chiffon cake or cookies.
I cut three slits on the bread before the final proofing, just for the aesthetics of it.
Time to tuck in!
