I had seen people baking this bread in the group and going nuts over the softness of the bread and I realised what they meant when I actually baked it.. So super soft, I think one of the softness breads I have baked till date and what I really loved about it was also the fact that its so adaptive , you can fill it, shape it, roll it and do just about anything you like it with it
I also used this as a great bonding time with the child, we kneaded the dough together and he shaped 80% of the bread, I just guided him through it and I think for a 5yr old its a great effort 🙂 Me made so many animals, he was thrilled to bits
I have used the same recipe that aparna posted, I filled some of the breads with chocolate chips, some with pistachio raisins… the animals were non stuffed but I have to tell you that there is not one favorite that I could pick.
(Original Recipe from 65 Degrees Tangzhong “65C Bread Doctor” by Yvonne Chen, and adapted from Kirbie’s Cravings)