Hokkaido milk bread

Hokkaido milk bread Freed from the relentless pressures of weeknight cooking and living without the help of my cook, days start at the stove and often end with the stove finally being turned off at 9pm. The weekdays is when fast and furious dictate my menu; so on Sundays I opt for things that will take time, because that’s the one day I want to cook patiently, taking my time with the ingredients, the entire process of it. Immersing myself in getting the best flavors out of my dishes while keeping it easy enough for me to spend time with my family. Hokkaido milk bread

My weekends are mostly reserved for baking breads, sweet pick me ups like pies and galettes with in season berries. Sometimes it’s spent roasting a whole chicken just so I can have a ready protein for the whole week. I love prepping for the week ahead by grinding my idli and dosa batter, boiling potatoes and eggs to store in jars in the refrigerator. And then I make a languidly simple chicken biriyani flavored with 26 spices, sometimes a spicy Kerala chicken curry that can literally cook itself after the first ten mins at stove. Slowly simmering pot of kheer and dal makhni are other things I make over weekends. On Sundays, I turn to things I crave. Easy things. Slow things. 

Like this Hokkaido milk bread. A loaf of bread with just the most fluffiest cloud like texture ever. There’s milk bread and then there’s this specific Hokkaido milk bread. A Japanese style of making a simple paste of flour and water called the tangzhong method. Often thought to be complicated it is honestly so easy. It is basically a paste that you make with flour and water and add to the dough. This paste seems to help lock in the moisture which creates this incredible soft bread, and it helps it stay soft for longer.

Hokkaido milk bread
As for the bread itself? When I first tore this bread open and saw the pillowy soft interior, I was over the moon with joy and literally had to stop D from eating it just so I could take a shot! I am not joking when I tell you it was like a puff of cloud. The texture was like cotton, feather light and the sweetness of milk just coming through.


On the weekend when I make this bread I usually start in the morning..It does not need to rest for very long, two hours max or you can do it overnight in the fridge too but I like to give my dough time to relax, like we all want to do on Sundays. The longer it sits, the more relaxed it gets, and the fluffier the bread bakes.

Hokkaido milk bread

A quick knead, a second proof, a simple shaping, 40 mins in the oven and what you come out with at the end of the time is the fluffiest milk bread ever. I mean – no offense to the basic milk breads that have sustained me all my life but now I can’t imagine going back to the basic.
This is my new Sunday ritual.. and while it’s perfect for thick French toast slices, trust me when I say it’s heavenly with just room temperature butter spread on it. Or some cold cream cheese and blistered peppery tomatoes over it. Failing the patience for any of these, you can simply tear it and eat as is. 

I doubt anyone will fail to love this Hokkaido milk bread.

Xo,

S.

Print Recipe
Hokkaido milk bread
A delicious cloud like soft and sweet milk bread using the Japanese Tangzhong method creates this delicious Hokkaido milk bread that’s a family favorite of ours.
Hokkaido milk bread
Prep Time 20 mins
Cook Time 40 Mins
Passive Time 3 Hours
Servings
Loaf
Ingredients
For the dough:
For the tangzhong
Prep Time 20 mins
Cook Time 40 Mins
Passive Time 3 Hours
Servings
Loaf
Ingredients
For the dough:
For the tangzhong
Hokkaido milk bread
Instructions
Make the tangzhong
  1. in a small sauce pan add the water and flour and whisk until no lumps remain. Heat over a medium/low heat whisking constantly until the mixture resembles a roux like gel, about 2 minutes. As soon as lines begin to appear in the mixture when it is stirred, remove from the heat and transfer to a small clean bowl and allow to cool down to room temperature.
Make the dough:
  1. Start by activating the yeast. Heat your pre boiled milk till it’s 110F. Add the yeast and let rest for 5-10 mins till it’s frothy and bubbly.
  2. Meanwhile add the following to your mixing bowl - flour, salt, sugar and milk powder and mix.
  3. Once the yeast milk mixture has activated, add the tangzhong and egg and cream to it and mix well till combined.
  4. Add this liquid to the flour mix. Bring it all together and knead by hand for 10 mins, dusting with flour as needed. Or for 7 mins in your stand mixer.
  5. Place the dough in a large bowl, cover with a tea towel and let rise in a warm place for around two hours. This will depend on your locality. But it should be almost 2.5 - thrice its original volume.
  6. To shape it, I simply divide the dough in 6 parts of 100 grams each , roll them around till smooth and gently place them in a 9x5 loaf pan. Cover and leave for second proofing - 1 hour.
  7. When ready, pre heat the oven to 350F or 180C. Brush the bread with egg wash (1 egg and a little milk whisked). Bake for 30 - 40 mins till a thermometer in the center reads 200f. Start checking after 30 mins, if it browns too much cover with foil and bake the last 10 mins.
  8. Remove from over, let rest for 20 mins. Tear it. Don’t cut it. Enjoy!
Recipe Notes
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge