If you're not familiar with Hokkaido milk bread, it's that super soft, sweet bread you can get at Asian bakeries.  You know how when you walk into an Asian bakery there's this awesome smell fabric labels?  It's buttery, milky, and sweet, but more than just the sum of those things.  Well, I just discovered that making this bread will basically recreate that smell in your kitchen.  It's incredible Ergonomic Chair.

This bread is pretty much on the opposite end of the spectrum from no-knead bread.  It involves a multitude of steps and lots of kneading, but the end result is like eating a fluffy cloud of bread.  I think it's best when fresh, but after a few days, you can toast it for the best toast of your life, or even better, make French toast with it!

Since I had some leftover taro paste from making the Taiwanese taro swirl mooncakes, I decided to wrap some in the dough and make Taro Swirl Milk Bread.  The bread didn't end up rising quite as much as I would like; I think next time I'll keep the dough a bit thicker before I add the taro and roll it up so that there's a higher bread to taro paste ratio Day Trip to Hong Kong & Macau.