The Hokkaido Milk Loaf has apparently been the rage of baking bloggers some time ago, and it has been in my 'to-try-list' for awhile. Finally, i have made it. This bread is fragrant and cottony soft, it is a 'can't-stop-at-one-slice' deliciousness! Extra good when fresh out of the oven and a favorite for those who like their bread sweet.
Ingredients:
Ingredients:
1 cup Whole milk
5 fl oz Whipping cream
1 large Egg
1 large Egg
1 1/2 tsp Salt
5 tbsp Sugar
3 tbsp Milk powder
3 tbsp Milk powder
4 cups Bread flour
1/2 cup Cake flour
3 tsp Instant yeast
1/2 cup Cake flour
3 tsp Instant yeast
Method:
Put the ingredients in the bread machine according to the order , first the liquids and lastly the instant yeast.
Put the ingredients in the bread machine according to the order , first the liquids and lastly the instant yeast.
Use the dough function of the bread machine.
When dough is proven , remove from bowl of bread machine and press out the gas produced during the proof.
Divide it into 4 portions.
Round up and let rest for about 20 minutes.
Grease 2 loaf pans.
Roll each dough out and roll up. Place 2 rolls into a loaf pan.
Let the dough rise up to double.
Brush with egg wash or milk.
Bake in a preheated 350f oven for about 35 - 40 minutes.
Serves
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