{
  "version": "https://jsonfeed.org/version/1",
  "title": "bread on Ishir Bhan",
  "icon": "https://avatars.micro.blog/avatars/2024/10/1577555.jpg",
  "home_page_url": "https://micro.bhan.me/",
  "feed_url": "https://micro.bhan.me/feed.json",
  "items": [
      {
        "id": "http://bhandotme.micro.blog/2024/03/10/milk-bread.html",
        "title": "Milk Bread",
        "content_html": "<p>Milk bread is the ultimate form of light, fluffy white bread. I make an enriched version based on the King Arthur recipe, and includes a hefty dose of sugar, butter, and eggs. For the complete look, be sure to brush with a beaten egg before baking, and with melted butter after it comes out of the oven (this one was freshly buttered, so it looks a little wetter than it usually turns out.</p>\n<p>I&rsquo;ve recently started playing around with dough enhancers, and on first attempt, I think it helped keep the bread moist and soft even more than the yudane (tangzhong) alone.</p>\n<img src=\"https://bhandotme.micro.blog/uploads/2024/image.jpg\" width=\"600\" height=\"343\" alt=\"\">\n",
        "date_published": "2024-03-10T14:46:02-04:00",
        "url": "https://micro.bhan.me/2024/03/10/milk-bread.html",
        "tags": ["bread"]
      }
  ]
}