HOKKAIDO MILK BREAD

Hokkaido Milk Bread image

Make the popular Asian bakery find - Hokkaido milk bread - at home with this recipe!

Provided by Carolyn R. Boin

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 3h25m

Yield 8

Number Of Ingredients 9

Ingredients

½ cup milk
4 teaspoons bread flour
½ cup milk
1 egg, beaten
½ teaspoon salt
2 ½ cups bread flour
2 teaspoons instant yeast
2 tablespoons superfine sugar, or more to taste
¼ cup butter, softened

Steps:

Make the tangzhong by heating up milk in a small pot. Stir in bread flour until a thick paste forms. Pour paste into a medium bowl. Add 1/2 cup milk and beaten egg; mix well.
Place flour and yeast in a large mixing bowl. Mix with a spatula or by hand. Pour in tangzhong mixture. Stir well with a spatula until no dry spots remain. Gather dough in the middle of the bowl. Cover with a damp towel. Let rest for 20 minutes.
Add salt to the dough and knead until incorporated. Repeat with sugar, 1 tablespoon at a time. Knead until dough is smooth, about 10 minutes. Add butter; keep kneading until evenly incorporated and dough is smooth.
Form dough into a ball and place into a well oiled bowl. Turn dough to grease on all sides. Let proof at room temperature until doubled, about 1 hour.
Turn dough out onto a clean work surface and deflate it. Press gently into a rectangle; roll up into a cylinder and transfer to a loaf pan. Let loaf proof until doubled, about 1 hour.
Preheat the oven to 375 degrees F (190 degrees C).
Place loaf pan on the middle rack of the preheated oven and reduce oven temperature to 350 degrees F (175 degrees C). Bake until golden brown, 30 to 35 minutes. Cool for 5 minutes before inverting onto a cooling rack. Cool completely before slicing.

Nutrition Facts : Calories 229.4 calories, Carbohydrate 33.2 g, Cholesterol 38.2 mg, Fat 7.6 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 4.3 g, Sodium 167.6 mg, Sugar 4.7 g