Hokkaido Milky Loaf

Hokkaido Milky Loaf





  •     540 g     Bread flour
  •     109g      all-purpose flour
  •     16g        cornstarch
  •     10 g       Dry active yeast
  •     30 g       Milk powder
  •     80 g       Sugar
  •     9 g         Salt
  •     1 pc       Egg
  •     250 g     Fresh milk
  •    150 g      Whipping cream



  1. Mix all the ingredients in the bowl of an electric stand-mixer. Remember separate the yeast from salt and sugar to avoid the dehydration.
  2. Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. Cover with a damp towel and allow the dough to ferment until double in size, about 60 minutes.
  3. Take out the dough and press out the gas produced during the proof. Divide it into 4 portions. Round up and let rest for about 20 minutes.
  4. Roll each dough out and roll up and place in a 13x33x12cm (5x13x4.7in) loaf pan. After shaping, let the dough rise up to 2/3 full. Brush with egg wash or milk. Bake in a preheated 170C/340F (convection baking 157C/315F) oven for about 40 minutes.


Hokkaido milk bread


How to make soft and fluffy Hokkaido Milk Bread