Soul Path Insights

My most epic baking fail was my ill-fated attempt at milk bread. You know, the kind that’s supposed to be soft, fluffy, cloud-like perfection? Well, mine turned out more like a brick disguised as bread.

It all started with that mysterious step where you cook part of the flour and milk on the stove first, then mix it into the dough. The recipe called it tangzhong, but I treated it like an optional warm-up round. Into the bread machine it went. Every time I peeked in, though, the dough looked way too soft. Panic set in. I kept scooping in flour like I was rescuing it from quicksand. Spoiler: I was not rescuing it. I was slowly suffocating it.

By the time the machine finished its cycle, my “bread” had the density of a paperweight. The poor thing came out looking tired, like it had carried the weight of all my extra flour on its shoulders. It didn’t so much rise as it slumped. Cutting into it felt like slicing through a stress ball.

I learned two important lessons that day: first, trust the process, because milk bread is supposed to look suspiciously soft; and second, when the bread machine lid is closed, maybe just leave it closed.

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