In this month's Cook's Illustrated there is a feature on shokupan , a Japanese bread like a sandwich bread. Marilyn posted her successful endeavor with milk bread and there is a restaurant here (James Beard award level) that serves it as their house bread.
This article describes making it in detail. What I found interesting in the CI article was the reason for the way it is rolled and put in the pan for final baking--which is the same for milk bread. If this isn't done the bread will collapse as it cools because of its delicate structure. I'm glad I found this out because I would probably have just put it in the pan as I do my regular bread.
So here's a good article.
https://www.hungryhuy.com/shokupan/
This article describes making it in detail. What I found interesting in the CI article was the reason for the way it is rolled and put in the pan for final baking--which is the same for milk bread. If this isn't done the bread will collapse as it cools because of its delicate structure. I'm glad I found this out because I would probably have just put it in the pan as I do my regular bread.
So here's a good article.
https://www.hungryhuy.com/shokupan/