Hokkaido Milk Bread
Feather-light enriched bread with a cloud-like crumb and a gentle sweetness — made with the tangzhong method that keeps it soft for days.
Ingredients
| 3 tablespoons | 45 ml | bread flour (for tangzhong) |
| 1/2 cup (120ml) | whole milk (for tangzhong) | |
| 2 1/2 cups (315g) | bread flour (for dough) | |
| 1/4 cup (50g) | sugar | |
| 1 teaspoon | 5 ml | salt |
| 2 teaspoons | 10 ml | instant yeast |
| 1/2 cup (120ml) | warm milk | |
| 1 | large egg | |
| 3 tablespoons | 45 ml | unsalted butter, softened |
Instructions
- Make tangzhong: Cook flour and milk in a saucepan over medium heat, stirring constantly, until the mixture thickens to a paste. Cool completely.
- Combine bread flour, sugar, salt, and yeast. Add warm milk, egg, and cooled tangzhong. Knead 10 minutes until smooth.
- Add butter and continue kneading until the dough is soft, silky, and passes the windowpane test.
- Cover and let rise until doubled, about 1 hour.
- Divide, shape, and place in a greased loaf pan. Let rise again until doubled.
- Preheat oven to 350°F (175°C). Brush with egg wash and bake 25 to 30 minutes until deep golden. Cool completely before slicing.