Had a smile on my face the entire time I watched this. Eric is so sweet! What a natural on camera. He inspires confidence. I need to know more about why he prefers Morton’s over Diamond Crystal!!!! Love that he advocates for the scale. Changing the baking world one gram at a time. I’m here for it.
I made this bread last night, not using a Pullman loaf pan but just a normal straight-side loaf pan, and it came out so good!!! So tender and soft and mildly sweet. I put egg salad together so I could have a sandwich right away. It was perfect. I will definitely use this recipe again. I may try making soft rolls too.
wow, perfect t-shirt choice! also, I already love making milk bread, so I really have to try this variation; thank you! also: baking with a scale is THE way to go, absolutely. I love not doing a bunch of little dishes & also that my efforts yield more consistent results. "mashed potato" is exactly how I describe the texture of cooked tangzhong! 65 C is the perfect temperature if you're into checking that. I use my Kitchen Aid to mix it because I have MS, but I used to love kneading by hand! I feel like I could eat nothing but milk bread, unsalted butter & flaky salt for the rest of my life. I eat vegetables and other things too, but bread is sooooo satisfying.
Need more content from Eric! I feel like I’m in the kitchen with a close friend showing me how to bake bread and we’re bonding over our cultures. Such a comforting experience ❤️
I think this is the most excited I've seen Eric in a video! Congrats on your first cookbook, Eric! Pre-ordered and can't wait to dig in (both the book and its recipes)!
A winner! Liked that rather than cutting in cold butter, he uses full cream as a replacement and it mixes into the roux so easily. Also cools it down so that the mix is warm, but not too hot, to accommodate the yeast. Easy to make.
Wow, I hadn't thought about using the heavy cream as a sub for the butter or fat in a bread recipe w/ the tangzhong. I'm used to making tangzhong now, with slightly softened butter, but I'll be trying RT whipping cream in my next scald recipe for my whole wheat bread that I usually make w/ added honey. I'm not a fan of maple syrup for some reason. Maybe because I didn't grow up w/ that taste? My kids though, they could drink it straight from the jar! I might make it for my younger adult son and my grands, w/ whom I'm living while he sorts some personal issues w/ the ex. They've already been converted to my version of whole wheat (it's @chainbaker's 100% whole wheat loaf w/ a scald, also called a yudane by him.) so the addition of maple syrup will have to be a small loaf to see how it's received. 😁😁
It also eliminates the need for the powdered milk you see in other recipes. I *always* have cream on hand, and phooey on powdered milk. It’s such a pain to store a dozen little envelopes in ziploc bags in the freezer.
This video is so sweet, I was smiling through the whole thing. I love the point about how bakeries are so special because it's also something you take home with you. I'm looking forward to making this recipe!
I’ve just started baking no knead bread through the pandemic and appreciate a home baked good so much more because of it. This looks quite simple and doable. I can’t wait to try! Thanks for beautifully interpreting my childhood favorite milkbread. Can’t wait to make some strawberry jam and diving in! My family’s favorite way is to tear the warm bread apart and dipping in jam.
Eric, you are such a wonderful writer and explain things so well. This video was great. And I could smell that bread all the way to Florida! I hope that they feature you in more videos because you explain techniques so well and exude charm. I cooked and baked professionally in NY for over 30 years, now retired and still cook. I also taught cooking but in my day we did not do the tangzhong technique. I have tried it and my breads and especially sweet rolls were wonderful and also kept for longer periods of time. If they lasted that long! Loved your quote about the bakeries. I teared up hearing it and have to look it up and display it in my little baking kitchen.. Thanks again for a great video and keep smiling.xxoo
I have never been much of a baker, but I admit this was delicious and easy! I love the dense, doughy texture....and the yeasty, slightly sweet taste with the salt! I will make this again!
I just made this. It was very easy and produces a wonderful, slightly sweet bread. The only difference from the recipe is that it took 60 minutes in a 350 degree (convection) oven.
Whoa, Eric! So awesome to see you with the New York Times 👏 Living the dream! And fyi, for anyone who doesn't know, Eric is also an amazing singer/songwriter. Can't wait for the day the NYT features you as a musician 🤞😁
I feel happier whenever I watch Eric, I dunno what it is. He's just got a very sunny air about him I guess. But yeah, this recipe looks very easy, I think I'll try it. Also I need that tshirt.
brilliant recipe! one question: how do we know when to stop kneading/incorporating flour and assemble the dough to divide in half/make the balls? window pane test? light finger indentation with no bounce, like a brioche? many thanks, can't wait to try this
Looks delicious! i will try this recipe for sure. Eric, will this recipe work with a dinner roll? Is the maple sweetness likens to that of Hawaiian sweet breads?
This looks incredible. I cannot wait for the book to arrive. Does anyone know if the pan shape makes a difference to this recipe? I don't have a tall rectangular one like his. 😕
I'm going to try your recipe! I haven't been good at making bread so hopefully this version helps me get the nice fluffy yummy yummy bread. Question though, in the first rise, is the mixture a bit dry and then it gets more moist as the first rise, kneading and second rise happens?
I LOVED this!! Keep doing your thing , Eric! This is such a valuable experience to share with everyone. Now I am going to see what Korean bakeries might be available in my hometown.
Your last name led me to this video because I am a Korean. Do you know Crown bakery? How old are you😂😂😂 That was a really old one, and now it's gone, disappeared in Korea.😢 Anyway, the loaf looks so cute like a big mushroom.
I’m laying here at 2 in the morning watching some guy make bread because I saw some other guy reference this bread while making a bread knife out of maple wood
I want to make this but I'm so scared of messing it up and wasting a whole cup of expensive maple syrup and a whole lot of flour😨. Bread looks great though!😊
Love this video. You seem so sweet!! ❤️❤️ I want to make this. It looks SO GOOD!! You said Korean bakeries in Atlanta. Can you give any suggestions. I’d LOVE to check them out!! ❤️
I don't have loaf pans with high sides like he has here. Do you think it would work if I did two separate loaves in low-sided loaf pans instead of two balls in one high sided loaf pan? I know I'd have to decrease the cooking time and go by temp, but I'm just wondering if that would work.
That shirt! That bread! That Eric!
😍😍😍
Had a smile on my face the entire time I watched this. Eric is so sweet! What a natural on camera. He inspires confidence. I need to know more about why he prefers Morton’s over Diamond Crystal!!!! Love that he advocates for the scale. Changing the baking world one gram at a time. I’m here for it.
I made this bread last night, not using a Pullman loaf pan but just a normal straight-side loaf pan, and it came out so good!!! So tender and soft and mildly sweet. I put egg salad together so I could have a sandwich right away. It was perfect.
I will definitely use this recipe again. I may try making soft rolls too.
This video was so entertaining! I could listen to Eric any day! 🤩 Who else thinks Eric should have a youtube cooking channel?? 🙌🏽
Making❣️
I do!!
wow, perfect t-shirt choice! also, I already love making milk bread, so I really have to try this variation; thank you! also: baking with a scale is THE way to go, absolutely. I love not doing a bunch of little dishes & also that my efforts yield more consistent results. "mashed potato" is exactly how I describe the texture of cooked tangzhong! 65 C is the perfect temperature if you're into checking that.
I use my Kitchen Aid to mix it because I have MS, but I used to love kneading by hand!
I feel like I could eat nothing but milk bread, unsalted butter & flaky salt for the rest of my life. I eat vegetables and other things too, but bread is sooooo satisfying.
Need more content from Eric! I feel like I’m in the kitchen with a close friend showing me how to bake bread and we’re bonding over our cultures. Such a comforting experience ❤️
I think this is the most excited I've seen Eric in a video! Congrats on your first cookbook, Eric! Pre-ordered and can't wait to dig in (both the book and its recipes)!
A winner! Liked that rather than cutting in cold butter, he uses full cream as a replacement and it mixes into the roux so easily. Also cools it down so that the mix is warm, but not too hot, to accommodate the yeast. Easy to make.
Well yes, full cream is where butter comes from 😂
Wow, I hadn't thought about using the heavy cream as a sub for the butter or fat in a bread recipe w/ the tangzhong. I'm used to making tangzhong now, with slightly softened butter, but I'll be trying RT whipping cream in my next scald recipe for my whole wheat bread that I usually make w/ added honey. I'm not a fan of maple syrup for some reason. Maybe because I didn't grow up w/ that taste? My kids though, they could drink it straight from the jar! I might make it for my younger adult son and my grands, w/ whom I'm living while he sorts some personal issues w/ the ex. They've already been converted to my version of whole wheat (it's @chainbaker's 100% whole wheat loaf w/ a scald, also called a yudane by him.) so the addition of maple syrup will have to be a small loaf to see how it's received. 😁😁
It also eliminates the need for the powdered milk you see in other recipes. I *always* have cream on hand, and phooey on powdered milk. It’s such a pain to store a dozen little envelopes in ziploc bags in the freezer.
This video is so sweet, I was smiling through the whole thing. I love the point about how bakeries are so special because it's also something you take home with you. I'm looking forward to making this recipe!
I’ve just started baking no knead bread through the pandemic and appreciate a home baked good so much more because of it. This looks quite simple and doable. I can’t wait to try! Thanks for beautifully interpreting my childhood favorite milkbread. Can’t wait to make some strawberry jam and diving in! My family’s favorite way is to tear the warm bread apart and dipping in jam.
Wow, wow, wow! This is my favorite NYT video yet. Eric Kim is splendid and I can’t wait to make this bread!
Here for alllll of Eric's cooking vids! Yes to the book launch and tour! Get it!!!!
Eric, you are such a wonderful writer and explain things so well. This video was great. And I could smell that bread all the way to Florida! I hope that they feature you in more videos because you explain techniques so well and exude charm. I cooked and baked professionally in NY for over 30 years, now retired and still cook. I also taught cooking but in my day we did not do the tangzhong technique. I have tried it and my breads and especially sweet rolls were wonderful and also kept for longer periods of time. If they lasted that long! Loved your quote about the bakeries. I teared up hearing it and have to look it up and display it in my little baking kitchen.. Thanks again for a great video and keep smiling.xxoo
I really enjoyed this presenter. Looking forward to seeing more videos from them. Now I am off to look up their cookbook......
perhaps my favorite bread-making tutorial! eric was such an entertaining instructor to listen to and watch
He said Morton kosher salt and I audibly gasped so aggressively I started choking 😂 LOL, am I the drama?
Eric is such a charming host for this channel. I always watch his videos, they are very instructional and entretaining.
"I'll wash you someday". I hope you appreciate what you've got with this man, NYT cooking
I have never been much of a baker, but I admit this was delicious and easy! I love the dense, doughy texture....and the yeasty, slightly sweet taste with the salt! I will make this again!
Kiki’s delivery service appreciation yaaaas
I LOVED Kiki’s Delivery Service growing up. It’s what sparked my hobby to bake. ❤️
I just made this. It was very easy and produces a wonderful, slightly sweet bread. The only difference from the recipe is that it took 60 minutes in a 350 degree (convection) oven.
Eric is the best .. he is so patient with his description.
Eric brings so much to the table. Inspiring on many levels. 🥰
Just took mine out of the oven. Thanks, Eric, for a fun video. Kitchen smells like heaven.
I must buy this cookbook! the bread looks amazing and Eric seems so nice I also loved all his anecdotes.
This makes for amazing French toast. Just tried. Will be my go to in the future.
Whoa, Eric! So awesome to see you with the New York Times 👏 Living the dream! And fyi, for anyone who doesn't know, Eric is also an amazing singer/songwriter. Can't wait for the day the NYT features you as a musician 🤞😁
Such precious bread buns
Love Eric! More Eric! Can't wait to make this.
I got emotional!! Such pretty results and such an interesting video ❤️ Thanks Eric!!
I wish I had a slice of this bread and I have just finished my lunch! Full and wanting this so much!
love a good kiki’s delivery service reference 🥰
just a lovely video! Thanks Eric!
I feel happier whenever I watch Eric, I dunno what it is. He's just got a very sunny air about him I guess. But yeah, this recipe looks very easy, I think I'll try it. Also I need that tshirt.
Eric is just the most adorable person ever.
the person who said “yes chef” HAHAH
Yes, chef!🎉🎉🎉🎉 so much love
What a lovely video! The Kiki’s Delivery Service references took the over the top for me ❤
Obsessed with everything about this! ❤️
Question : you say to use bread flour. Can you specify if it’s T65? Or 110? And can we use organic / whole wheat flour ?
I love this recipe and the shirt! Can someone tell me where its from?
Literally making this tomorrow for the first time and it pops up in my recommendations! Destiny
That bread looks phenomenal! And also Kiki's Delivery Service! I love how Hayao Miyazaki is such a universal Asian experience!
Can’t wait to try this! Thank you for sharing.
That looks like an awesome bread for French Toasts!
That's the most beautiful loaf of milk bread, ever.
brilliant recipe! one question: how do we know when to stop kneading/incorporating flour and assemble the dough to divide in half/make the balls? window pane test? light finger indentation with no bounce, like a brioche? many thanks, can't wait to try this
Glad this is here given the recipe is behind another paywall.
I cant wait to make this!
That looks so delicious!
I use a scale to measure all my dry ingredients. It keeps my recipe consistent. I converted all recipes with cup measurements to grams.
Looks delicious! i will try this recipe for sure. Eric, will this recipe work with a dinner roll? Is the maple sweetness likens to that of Hawaiian sweet breads?
Brilliant!
This looks so good
I shall make it tomorrow, Eric! Thank you. :)
This looks incredible. I cannot wait for the book to arrive. Does anyone know if the pan shape makes a difference to this recipe? I don't have a tall rectangular one like his. 😕
No, the recipe calls for a 9x5 pan. That's what I used (without straight sides) and it's fine!
He is just the cutest human!
Okay, so...I'm keto, and tomorrow is a cheat day. Guess what just scooted to the top of my list to make and enjoy? I. Can't. Wait.
Can’t wait to try! So touching what you read.
Salivating.
Eric is the best!!! has someone made it with oat or nut milk?
Oh heck yeah. Finally I can get some pillowy magic without having to drive to California.
I'm going to try your recipe! I haven't been good at making bread so hopefully this version helps me get the nice fluffy yummy yummy bread. Question though, in the first rise, is the mixture a bit dry and then it gets more moist as the first rise, kneading and second rise happens?
I prefer Morton's too and I feel like everyone says Diamond Crystal is better but I've always used Morton's.
Why am I crying?? ❤
I love how much butter you put on your toast…my family makes fun of my butter to toast ratio.
I LOVED this!!
Keep doing your thing , Eric! This is such a valuable experience to share with everyone. Now I am going to see what Korean bakeries might be available in my hometown.
Your last name led me to this video because I am a Korean. Do you know Crown bakery? How old are you😂😂😂 That was a really old one, and now it's gone, disappeared in Korea.😢 Anyway, the loaf looks so cute like a big mushroom.
Looks great 👍
Ive made milk bread several times and love this version, but would like to cut the maple syrup in half. So, would I sub in more milk or cream?
Thank you Eric! for my go-to quick meal of tuna bowl sushi
This was a perfect video moment and recipe. Liked Eric almost as much as he liked himself. I'll will now be making my first milk bread.
Omg I have to make this!!!
Imagine French toast with that bread
I’ve been looking for the kind of loaf pan you use. Where to buy?
the reveal! 🙌🏽
Shout out to Gusto which is right down the street from me
9:18 mmm tapping sounds. Can we get a few more minutes of that?
I’m laying here at 2 in the morning watching some guy make bread because I saw some other guy reference this bread while making a bread knife out of maple wood
At 7:46, the southern accent makes an appearance. “Who ever shows you the cleanup?”
I want to make this but I'm so scared of messing it up and wasting a whole cup of expensive maple syrup and a whole lot of flour😨. Bread looks great though!😊
Love this video. You seem so sweet!! ❤️❤️ I want to make this. It looks SO GOOD!! You said Korean bakeries in Atlanta. Can you give any suggestions. I’d LOVE to check them out!! ❤️
It’s Eric!!!!!! ❤️
Henry is so lovely
looks so goooood
I was about to Curse, but luckily you used your sensibilities and gave your measurements in metric.
I don't have loaf pans with high sides like he has here. Do you think it would work if I did two separate loaves in low-sided loaf pans instead of two balls in one high sided loaf pan? I know I'd have to decrease the cooking time and go by temp, but I'm just wondering if that would work.
Can you replace the maple syrup with honey 1 for 1?
a LITTLE butter?!? lol This is how we do it.
Almost french toast!
What is the size of your loaf pan you used here?
My dough came out dry. It's on its first proofing now. Could I have added more cream to fix this? Thank you.
Why not weigh the liquids and maple syrup too?
where does one purchase a shirt like that
How do you edit a video like this and not show the ingredients and measurements so people can actually follow the recipe??
I just made shokupan yesterday, it's such a great, comforting loaf
What is the weight of the whole double loaf after the oven and cooled 30 minutes? Anyone know?
Does anyone know what type of pan Eric is using? I know the recipe calls for a 9-by-5 but this pan looks a little deeper.
USA bread pan
@@flowercook3142 thanks!
Full recipe: cooking.nytimes.com/recipes/1023030-maple-milk-bread 😍
Hi Eric