This is my basic bread dough. It's not sticky and easy to handle. It can be made into a sweets dough, or a savory dough, or really anything. This does not use eggs.
It doesn't matter if I'm making sweet bread or savory bread this is the dough that I always start out with. When baked, it's fluffy and fresh, but the next day it will still be delicious and soft.
If you don't have milk, you can use water and 2 tablespoons of skim milk powder.
Enjoy Japanese food around the world.