Hokkaido Milk Bread

Soft, fluffy, and slightly sweet, this Hokkaido Milk bread is a game-changer. And the best part? It’s surprisingly easy to make at home with the help of Tangzhong, a Japanese technique that involves cooking a portion of the flour to create a soft and tender crumb.

Ingredients

• 1/2 cup bread flour
• 1/2 cup water
• 1 cup warm milk
• 2 teaspoons active dry yeast
• 3 tablespoons sugar
• 3 cups bread flour
• 1 teaspoon salt
• 30g salted butter, softened
• 1 egg, beaten

Method

1. Make the Tangzhong: Combine 1/2 cup bread flour and 1/2 cup water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and forms a smooth, shiny paste (about 5-7 minutes). Let cool.
2. Combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
3. Add the cooled Tangzhong, flour, salt, and butter. Mix until a shaggy dough forms.
4. Knead for 10-15 minutes until smooth and elastic.
5. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
6. Preheat oven to 190°C.
7. Punch down the dough and shape it into a round or oblong loaf.
8. Place on a baking sheet, cover with a clean tea towel and let rise for another 30 minutes.
9. Brush the top of the loaf with the beaten egg and bake for 25-30 minutes or until golden brown.
10. Let cool on a wire rack for 10-15 minutes before slicing.