Japanese Whole Wheat Milk Bread: Attempt #2

I’ve made this recipe a couple of times now and find the texture superior to the first recipe: light and chewy with that nice cinnamon-y flavor from the whole wheat. It makes a killer kimchi grilled cheese. I’m going to try one more involving sourdough just to see how it compares, but this recipe from Kitchen Princess Bamboo is my go-too for now. (And that reminds me that this version of the Princess Bamboo story from Studio Ghibli is really good.)