Go Back
The Pinnacle of Softness: Japanese Hokkaido Milk Bread

Japanese Hokkaido Milk Bread

"The Artistry of Hokkaido Milk Bread Unleashed"
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
1 hour 45 minutes
Total Time 2 hours 50 minutes
Course Breakfast
Cuisine French
Servings 1 loaf
Calories 320 kcal

Equipment

  • Stand mixer with hook attachment (can be also be knead by hand )
  • loaf pan 20-25cm

Ingredients
  

Ingredients for the roux or tangzhong

  • 20  g bread flour/ all purpose flour
  • 100  ml  water

Ingredients for the bread dough: Dry 

  • 290  g bread or all purpose flour
  • 5 g active dry yeast
  • 30 g sugar
  • 6 g salt
  • 7 g dry milk powder

Wet ingredients

  • roux / tangzhong room temperature
  • 130  ml  whole milk 
  • 25  g butter, softened 
  • 25  g egg (about half medium egg)

Egg wash

  • 1 tbsp  whole milk or cream 

Instructions
 

Make the roux/tangzhong

  • Place the water and flour into a small saucepan and whisk until there are no lumps left.
  • Heat over medium heat while whisking constantly until the mixture thickens and has a curd-like consistency.
  • Remove from heat and let cool down into a small bowl, covered with cling film.Set aside to cool down completely.

Make the bread dough

  • In the bowl of stand mixer fitted with the hook attachment, whisk together flour, sugar, yeast, salt and milk powder.
  • Add milk, tangzhong and egg and knead on low until the ingredients are combined.
  • Add the softened butter and knead until the butter is completely combined (5 minutes).
  • Increase speed to medium high and knead for another 5-7 minutes or until the dough pulls off from the sides of the bowl.
  • The dough should be elastic and tacky but not sticky.
  • Shape the dough into a ball and place into a lightly greased bowl.
  • Let rise in a warm place for 40-60 minutes, until doubled in size.

Shape the bread

  • When the dough has doubled in size, remove from the bowl and gently punch to deflate.
  • Use a weighing scale to weigh the dough and divide into 3 (or 4 for a bigger pan) equal portions.
  • Shape into balls,cover and let rise for 15 minutes.
  • Gently deflate and roll out each ball into an oval.
  • Fold the short sides toward the center and roll out to seal.
  • Fold the short sides toward the center and roll out to seal.
  • Place the logs seam side down into the pan ( I used a 20x12x10 cm pan)
  • Cover and let it rise for 30 minutes.
  • Preheat the oven to 180C | 355F degrees.
  • Brush the loaf with egg wash or milk.
  • Brush the loaf with egg wash or milk.
  • Remove from oven and let cool into the pan for 10 minutes before transferring to a rack to cool down completely.

Video

Keyword bread