If you are craving soft, fluffy bread with a hint of sweetness, Hokkaido Milk Bread is a perfect choice. This Japanese-style bread, known for its tender and pillowy texture, is not only delicious but also simple to make. Whether you want to impress guests or enjoy a cozy treat at home, baking Hokkaido Milk Bread will be a rewarding experience.
Tips to make the Hokkaido Milk Bread recipe:
1. Use Tangzhong: The Tangzhong method involves cooking a small portion of flour and water into a paste. This adds extra moisture to the dough, resulting in the signature fluffiness of Hokkaido Milk Bread.
2. Measure Ingredients Accurately: Baking is a precise science, so ensure you measure your ingredients accurately. Using a kitchen scale for the flour and other dry ingredients can make a significant difference in the final outcome.
3. Knead Thoroughly: Proper kneading develops the gluten in the dough, which contributes to the bread’s structure and softness. You can use a stand mixer with a dough hook or knead by hand until the dough becomes smooth and elastic.
4. Proof in a Warm Place: Allow the dough to proof or rise in a warm, draft-free area. This will ensure the dough doubles in size and creates a light, airy bread.
5. Use Whole Milk: Whole milk adds richness to the dough. Avoid substituting with low-fat or skim milk, as it may affect the softness and taste of the bread.
Follow these tips, and you will be rewarded with the soft, delectable Hokkaido Milk Bread that melts in your mouth with every bite.
How to Make Hokkaido Milk Bread Recipe?
Hokkaido Milk Bread Recipe
Equipment
- 1 Stand mixer For kneading the dough
- 1 Loaf pan For baking the bread
- 1 Rolling Pin For shaping the dough
Ingredients
- 3 tbsp Bread flour
- 1/2 cup Milk
- 1/2 cup Water
- 2 1/2 cups Bread flour
- 2 1/2 tbsp Sugar
- 1 tsp Salt
- 2 tsp Active dry yeast
- 1/2 cup Warm milk
- 1 Large Egg
- 1/4 cup Unsalted butter Softened
- 1 Large Egg
- 1 tbsp Milk
Instructions
- In a small saucepan, whisk together the bread flour, milk, and water until no lumps remain.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens to a pudding-like consistency. This should take about 5 minutes. Remove from heat and let cool to room temperature.
- In a mixing bowl, combine the flour, sugar, salt, and active dry yeast.
- Add the cooled Tangzhong, warm milk, and egg to the dry ingredients.
- Using a stand mixer fitted with a dough hook, knead the dough on low speed until it comes together.
- Add the softened butter and continue kneading for about 10-15 minutes until the dough is smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the risen dough and divide it into three equal parts.
- Roll out each part into a rectangle and roll it up from the short side like a jelly roll.
- Place the rolled pieces into a greased loaf pan.
- Cover and let it rise for another 40 minutes or until doubled in size.
- Preheat the oven to 350°F (175°C).
- Brush the top of the risen dough with the egg wash mixture (1 egg beaten with 1 tbsp of milk).
- Bake for 30-35 minutes or until the top is golden brown and the bread sounds hollow when tapped.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Making Hokkaido Milk Bread at home is a delightful experience. This bread is fluffy, soft, and slightly sweet, making it perfect for any meal. The tangzhong technique might seem unusual at first, but it plays a key role in giving the bread its unique texture. After a few tries, you’ll master it and notice the amazing difference it makes.
Whether you enjoy it fresh out of the oven or toasted with some butter, Hokkaido Milk Bread is versatile and delicious. Try this recipe, and you might find it becomes a favorite in your household. Happy baking!
