Kneading dough with milk instead of water enhances texture, taste, and appearance of breads and flatbreads by adding richness and softness.

Add Yahoo as a preferred source to see more of our stories on Google. A person kneading bread dough on a floured counter - Harbucks/Shutterstock Baking bread is one of the kitchen's most rewarding ...

Make the tangzhong: In a small saucepan over low heat, combine the flour and milk and cook, whisking constantly, until thickened to a paste, 2 to 3 minutes. Immediately transfer the paste into a small ...

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