@PJHamel. Last night, I successfully made your recipe for the Hokkaido Japanese Milk bread. Please consider revising the recipe to:
1). Include instructions to pre-warm the milk/water ingredients for the actual bread dough to 100° F. to enhance dough rising

2). Decrease the amount of the sugar. One of your bakers replied to my review comments this morning and reported that decreasing the amount of sugar would not interfere with the yeast helping the bread rise factor. Thanks a bunch. This will now become my GO TO white bread recipe.

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