@goronyanpai - Am I to assume you have read this in Japanese? If you have, that is quite an endorsement there. I was simply buying this series on the strength of the author. I will have the seventh volume next week some time.
Heh heh... My "bread" makes people happy too. Often times, folks cannot get enough of my "thick Italian". As for my "long French", it is the stuff of housewives' whispers. The secret is "moisture" one may say, combined with passionate "kneading".
However, the "carbohydrate content" is a detriment to long term "weight maintenance" and oftentimes must be put aside in favor of lean animal protein and "legumes".
Of course, we must support them if we can. But in my case, there are a few difficulties. I don't subscribe to Amazon Prime, so, it took a long time for the item to arrive here.
chapter 3: bread is made with butter, milk and sugar.... eh what ?!?
bread is made with flour, water, yeast and... and that's all ! What they are doing is brioche or cake or whatever. Japan sure is a strange country
@Kdom - Don't trust my translation of the recipe. Use this instead: https://mildlymeandering.com/hokkaido-milk-bread-shokupan/
And if all bread is made from flour, yeast and water, then what is challah bread? They add lots of eggs and sometimes a bit of honey to the mix. I scarfed up that stuff when I was a kid. My step-father's father's family was Jewish.