“You can take comfort in knowing that someone who has never made bread before is the person who developed this recipe, which means you can probably do it, too.” Eric Kim is back! He’s in the studio kitchen showing us how to make his Maple Milk Bread recipe, which appears in Eric’s new cookbook, “Korean American: Food That Tastes Like Home.” It’s inspired by the milk breads found in Asian bakeries, but Eric’s recipe is distinguished by maple syrup and a sturdier crumb.
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Whoa, Eric! So awesome to see you with the New York Times 👏 Living the dream! And fyi, for anyone who doesn't know, Eric is also an amazing singer/songwriter. Can't wait for the day the NYT features you as a musician 🤞😁
Need more content from Eric! I feel like I’m in the kitchen with a close friend showing me how to bake bread and we’re bonding over our cultures. Such a comforting experience ❤️
This video is so sweet, I was smiling through the whole thing. I love the point about how bakeries are so special because it's also something you take home with you. I'm looking forward to making this recipe!
I just made this. It was very easy and produces a wonderful, slightly sweet bread. The only difference from the recipe is that it took 60 minutes in a 350 degree (convection) oven.
Love this video. You seem so sweet!! ❤️❤️ I want to make this. It looks SO GOOD!! You said Korean bakeries in Atlanta. Can you give any suggestions. I’d LOVE to check them out!! ❤️
This looks incredible. I cannot wait for the book to arrive. Does anyone know if the pan shape makes a difference to this recipe? I don't have a tall rectangular one like his. 😕
Eric, you are such a wonderful writer and explain things so well. This video was great. And I could smell that bread all the way to Florida! I hope that they feature you in more videos because you explain techniques so well and exude charm. I cooked and baked professionally in NY for over 30 years, now retired and still cook. I also taught cooking but in my day we did not do the tangzhong technique. I have tried it and my breads and especially sweet rolls were wonderful and also kept for longer periods of time. If they lasted that long! Loved your quote about the bakeries. I teared up hearing it and have to look it up and display it in my little baking kitchen.. Thanks again for a great video and keep smiling.xxoo
brilliant recipe! one question: how do we know when to stop kneading/incorporating flour and assemble the dough to divide in half/make the balls? window pane test? light finger indentation with no bounce, like a brioche? many thanks, can't wait to try this <3
I’ve just started baking no knead bread through the pandemic and appreciate a home baked good so much more because of it. This looks quite simple and doable. I can’t wait to try! Thanks for beautifully interpreting my childhood favorite milkbread. Can’t wait to make some strawberry jam and diving in! My family’s favorite way is to tear the warm bread apart and dipping in jam.
Had a smile on my face the entire time I watched this. Eric is so sweet! What a natural on camera. He inspires confidence. I need to know more about why he prefers Morton’s over Diamond Crystal!!!! Love that he advocates for the scale. Changing the baking world one gram at a time. I’m here for it.
I LOVED this!! Keep doing your thing , Eric! This is such a valuable experience to share with everyone. Now I am going to see what Korean bakeries might be available in my hometown.
I want to make this but I'm so scared of messing it up and wasting a whole cup of expensive maple syrup and a whole lot of flour😨. Bread looks great though!😊
That bread looks phenomenal! And also Kiki's Delivery Service! I love how Hayao Miyazaki is such a universal Asian experience!
"I'll wash you someday". I hope you appreciate what you've got with this man, NYT cooking
I'm Canadian, but I don't think maple syrup has any place in bread dough.
Whoa, Eric! So awesome to see you with the New York Times 👏 Living the dream! And fyi, for anyone who doesn't know, Eric is also an amazing singer/songwriter. Can't wait for the day the NYT features you as a musician 🤞😁
that looked dry as f lol…
Why not weigh the liquids and maple syrup too?
Love Eric! More Eric! Can't wait to make this.
Need more content from Eric! I feel like I’m in the kitchen with a close friend showing me how to bake bread and we’re bonding over our cultures. Such a comforting experience ❤️
What is the weight of the whole double loaf after the oven and cooled 30 minutes? Anyone know?
This video is so sweet, I was smiling through the whole thing. I love the point about how bakeries are so special because it's also something you take home with you. I'm looking forward to making this recipe!
This was a perfect video moment and recipe. Liked Eric almost as much as he liked himself. I'll will now be making my first milk bread.
I just made this. It was very easy and produces a wonderful, slightly sweet bread. The only difference from the recipe is that it took 60 minutes in a 350 degree (convection) oven.
How do you edit a video like this and not show the ingredients and measurements so people can actually follow the recipe??
Question : you say to use bread flour. Can you specify if it’s T65? Or 110? And can we use organic / whole wheat flour ?
He is just the cutest human!
Does anyone know what type of pan Eric is using? I know the recipe calls for a 9-by-5 but this pan looks a little deeper.
laptop liars, can't believe a word out of their mouths on anything.
Literally making this tomorrow for the first time and it pops up in my recommendations! Destiny
Love this video. You seem so sweet!! ❤️❤️ I want to make this. It looks SO GOOD!! You said Korean bakeries in Atlanta. Can you give any suggestions. I’d LOVE to check them out!! ❤️
Okay, so…I'm keto, and tomorrow is a cheat day. Guess what just scooted to the top of my list to make and enjoy? I. Can't. Wait.
Looks great but that’s £6 of maple syrup on a loaf of bread 🤔🤔
This looks incredible. I cannot wait for the book to arrive. Does anyone know if the pan shape makes a difference to this recipe? I don't have a tall rectangular one like his. 😕
I LOVED Kiki’s Delivery Service growing up. It’s what sparked my hobby to bake. ❤️
Eric, you are such a wonderful writer and explain things so well. This video was great. And I could smell that bread all the way to Florida! I hope that they feature you in more videos because you explain techniques so well and exude charm. I cooked and baked professionally in NY for over 30 years, now retired and still cook. I also taught cooking but in my day we did not do the tangzhong technique. I have tried it and my breads and especially sweet rolls were wonderful and also kept for longer periods of time. If they lasted that long! Loved your quote about the bakeries. I teared up hearing it and have to look it up and display it in my little baking kitchen.. Thanks again for a great video and keep smiling.xxoo
I love this guy. His knowledge, energy, delivery, it's all just right.
I loved this video! 😊What pan are you using?
I love how much butter you put on your toast…my family makes fun of my butter to toast ratio.
Almost french toast!
I wish I had a slice of this bread and I have just finished my lunch! Full and wanting this so much!
brilliant recipe! one question: how do we know when to stop kneading/incorporating flour and assemble the dough to divide in half/make the balls? window pane test? light finger indentation with no bounce, like a brioche? many thanks, can't wait to try this <3
I’ve just started baking no knead bread through the pandemic and appreciate a home baked good so much more because of it. This looks quite simple and doable. I can’t wait to try! Thanks for beautifully interpreting my childhood favorite milkbread. Can’t wait to make some strawberry jam and diving in! My family’s favorite way is to tear the warm bread apart and dipping in jam.
OK food is like that is not a debate
Hey hope you stopped using that copper aluminum ramen pot. It's bad news!
Eric is just the most adorable person ever.
perhaps my favorite bread-making tutorial! eric was such an entertaining instructor to listen to and watch
Eric is such a charming host for this channel. I always watch his videos, they are very instructional and entretaining.
Omg I have to make this!!!
Salivating.
9:18 mmm tapping sounds. Can we get a few more minutes of that?
That looks like an awesome bread for French Toasts!
Can’t wait to try! So touching what you read.
the person who said “yes chef” HAHAH
Had a smile on my face the entire time I watched this. Eric is so sweet! What a natural on camera. He inspires confidence. I need to know more about why he prefers Morton’s over Diamond Crystal!!!! Love that he advocates for the scale. Changing the baking world one gram at a time. I’m here for it.
I LOVED this!!
Keep doing your thing , Eric! This is such a valuable experience to share with everyone. Now I am going to see what Korean bakeries might be available in my hometown.
love a good kiki’s delivery service reference 🥰
Looks great 👍
I want to make this but I'm so scared of messing it up and wasting a whole cup of expensive maple syrup and a whole lot of flour😨. Bread looks great though!😊
I got emotional!! Such pretty results and such an interesting video ❤️ Thanks Eric!!
He said Morton kosher salt and I audibly gasped so aggressively I started choking 😂 LOL, am I the drama?