When we published our Japanese milk bread recipe earlier this month ... Liberally butter two 9x5x5" pain de mie pans and lids or 9x5" loaf pans. Place three logs in alternating directions in ...

50–60 minutes for loaf, or 30–40 minutes for buns. If making buns, slice each bun down the middle deep enough to create a split-top. Let milk bread cool slightly in pan on a wire rack before ...

Because it's a fairly moist, lightly sweet bread, pumpernickel has decent staying power. Soft-crusted loaves such as this one can be made easily in a loaf pan ... 3/4 cup of the milk at high ...

50–60 minutes for loaf, or 30–40 minutes for buns. If making buns, slice each bun down the middle deep enough to create a split-top. Let milk bread cool slightly in pan on a wire rack before ...