Hokkaido Milk Bread - Mildly Meandering 10/6/19, 2)35 PM

YIELD: 12 SLICES

Hokkaido Milk Bread

Hokkaido Milk Bread - Light and fluffy Japanese bread that is
easy to make! This milk bread recipe uses the tangzhong roux
method which helps create a tender loaf of bread that's perfect
with a bit of butter on it for breakfast!

PREP TIME COOK TIME ADDITIONAL TIME

20 minutes 35 minutes 1 hour 45 minutes

TOTAL TIME
2 hours 40 minutes

Ingredients
Starter
1/4 tablespoon bread flour
1/4 cup whole milk
1/4 cup water

Dough
2 1/2 cup bread flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast, 1 yeast packet
1 tablespoon dry milk powder or sweetened condensed milk
1 teaspoon salt
1/2 cup milk, room temperature
1 egg, room temperature and beaten
1/4 cup unsalted butter, softened
Heavy cream or melted butter

Instructions

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Hokkaido Milk Bread - Mildly Meandering 10/6/19, 2)35 PM

1. In a small saucepan over medium heat, combined the ingredients for the starter. Stir
continuously for 4-5 minutes or until the starter thickens to the consistency of mashed potatoes.
Transfer to a bowl and cover with plastic wrap. Let sit until the starter gets to room temperature.
2. In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder, and salt.
Once mixed, add in milk, starter, and beaten egg. Using the dough hook attachment, beat on low
for 5 minutes. Add in butter and beat 5 more minutes. Turn the speed up to medium and beat for
a final 5 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let sit for
1 hour or until the dough has doubled in size.
3. Transfer dough onto a lightly floured surface and divide into 4 equally sized pieces. Roll each
out to be 8"x5" and then fold each of the long sides in 1". Starting on one of the shorter edges,
roll up and then place in a greased 9"x4" pan. Repeat with each piece of dough. Cover and let
rise an additional 45 minutes.
4. Preheat oven to 350 degrees. Once the dough has risen, brush the top of the dough with heavy
whipping cream. Place into oven and bake for 35-40 minutes or until the top is golden brown
and the inside is 190 degrees.
5. Remove from oven and let sit 5 minutes before removing bread from pan. Let cool on a cooling
rack.

Nutrition Information:
YIELD: 12
SERVING SIZE: 1
Amount Per Serving: CALORIES: 200 TOTAL FAT: 7g SATURATED FAT: 4g TRANS FAT: 0g
UNSATURATED FAT: 3g CHOLESTEROL: 33mg SODIUM: 206mg CARBOHYDRATES: 28g
NET CARBOHYDRATES: 0g FIBER: 1g SUGAR: 7g SUGAR ALCOHOLS: 0g PROTEIN: 5g
This nutritional information can vary depending on the specific products you choose so this is a general guess of the correct
nutritional information based on the products I used. Please keep that in mind when making the recipe.

© madi CUISINE: Japanese / CATEGORY: Breakfast

https://mildlymeandering.com/hokkaido-milk-bread-shokupan/

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