Anyhow, the bread is just that, soft and fluffy.
This weekend, I tried a new recipe from this month's Cook's Illustrated magazine. It was for cinnamon raisin bread (which I love and have not had in years) and best of all, the base that they used was a recipe for shokupan!
That picture was taken just after it came out of the oven. I wasn't supposed to slice into it for 2 hours after that and by that point, I didn't think to take pictures so sorry you can't see the interior. I wish you could because it was beautifully marbled with cinnamon and it made the BEST toast! We already ate both loaves. Seriously.
It was an all day process but it was worth it. I started at 10am and finished baking at 5pm. If I had a slightly larger kitchen, it might have gone a tad bit faster and I am sure it will go faster now that I know what I'm doing. Yep. I'll definitely be making this one again.
I'd post the recipe here but I'm too lazy to type it out and I doubt any one is actually going to undertake this bread anyhow. If you do want the recipe though, I will consider typing it up for you because I love you. Just kidding, I do, but I already promised my mom I would e-mail it to her so while I'm at it I can put it up here. Only if someone out there wants it though. =P
EDIT: Well, since I already typed it up. Here is the link to the google doc. =P
