Made Japanese Milk Bread from the Milk Street cookbook over the weekend. It’s my second time and both have turned out great. I’m the kind of sicko that sometimes thinks I could happily survive on nothing but buttered bread and water, so being able to make my own, even a couple simple varieties, is a nice skill to have. Milk bread (slightly crunch crust, very soft but stable interior) is a bit more complicated but none of the stages are themselves all that esoteric, though if you’re a slowpoke like me it will eat up an entire day. It makes enough to freeze for later and it comes back to life rather well, so bonus. Also, dog approved.