Hokkaido milk bread – this by far the softest , milkiest bread that I have made ! Like the name suggests it is Japanese in origin. This is the soft spongy bread that you can find in many Asian stores and wait – this is what those super expensive magical breadcrumbs called panko is made from.
This is a perfect example of soft and airy bread made using the tangzhong method. This is not a lean bread, it is enriched with whole milk , egg and butter. It is not brioche , but dare I say it better than brioche ?.
You can always make it a little lighter by halving the amount of butter and using skim milk. It will be a delicious and soft bread still, but not Hokkaido Milk Bread ! Use whole milk for flavor and add at least some sugar and butter as an insurance.
Milk Bread Recipe
If you are going to bake this bread, be forewarned – the most tantalizing milky yeasty aromas are going to fill the house . In other words don’t bake it if you are not in a sharing frame of mind.
I am going to follow my rule of 10% or less of flour in the recipe to use for tangzhong . Measure 5 times the weight of the flour in milk. Mix milk and flour and cook to 149°F to make the roux. Cool to room temperature .
While I love the process of kneading the bread , I do not always have the time or energy for it. the recipe has instructions for both hand kneading and machine kneading. If you don’t have a stand mixer, but is not up for kneading all the way, do it in batches – rest and dough after mixing to let the gluten develop naturally.
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Since it is an enriched dough the rising times will be a longer. Expect to have close to 2 hours for first rise and 45 minutes for second. You could increase the amount of yeast to make it work faster , but that interferes with the flavor.
The dough can be mixed and kept in the fridge for a slow rise for overnight. Take it out and let it come to room temperature before shaping. You could shape and refrigerate for a couple of hours too, but not any longer.
Usually these Japanese milk breads are shaped as in the picture. The shaping is a little involved , but the end results are beautiful .
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Make sure that the pan is generously buttered or lined with parchment paper as in the picture. The last thing you need is the beautiful sculpted loaf to stick to the pans.
Punch down the risen dough. Knead a few times in the bowl itself. Divide the dough into the number of loaves to make.
Take one portion and divide into 4 equal portions. Form each into a ball . Lightly flour a kneading surface . Take out one dough ball . Roll it out into a rectangle . Fold the opposite sides inwards as in the picture. Press and roll from one end to form a log. Pinch the seam to form a tight seal.
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Transfer to the prepared pan , seam side down Repeat the process with the remaining dough balls. Neatly arrange the logs in the pan side by side. Cover and let it rise for 30 to 45 minutes .
By this time dough has risen significantly and is peeking out from the top of the loaf pan . Around 15 minutes into the final rise preheat the oven to 350°F (175°C). Brush the top of the loaf with egg wash . Transfer to the hot oven and bake for 35 to 40 minutes . Let cool in the pan for 10 minutes and transfer to wire rack cool completely, at least for an hour.
That is the side view of the loaf .. see the beautiful swirls ? I bet you can do better than mine 🙂 .
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I have made this with both bread flour and AP flour. Both variations yield good results. But I guess both these flours in the markets here have good protein content (11% or more). I am fairly certain that if your flour has about 10% protein content the bread will be beautiful.
The recipe will say use unsalted butter. But for all practical purposes you can use either. The salted butters in the in the market will add negligible amounts of extra salt in this recipe. It will not interfere with flavor or rise of the dough. On the other hand if you have a gourmet butter with high salt content , do not substitute.
What would I like to do with these ? Just a pat of butter or pineapple jam and down the hatch it goes with chai !
Ingredient Milk Bread (no Yeast, Butter, Oil, Sugar Or Eggs)
Serve warm ! This bread will stay fresh for 3 days at room temperature provided you are not leaving it out, uncovered, in hot humid tropical heat. Slice and freeze in freezer bags for up to 3 months.
If you make this , I would love to hear about it ! Leave a COMMENT , RATING , share a photo andTAG me onINSTAGRAM
Hokkaido Milk bread or Japanese milk bread is one of the softest and freshest tasting milk bread ever. This has a very nice oven spring and the bread is very spongy and tastes incredible even when toasted plain . It uses the tangzhong method to enhance the bread's softness and keeping qualities.
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I was excited as the dough turned out really nicely, and rose beautifully. But it baked to get really strange, it took forever to get done, and in the end it was very heavy and dense. And it tasted more like what I would use as a fruit cake base than bread. It made nice French toast but I don't think I'll repeat the experiment. (Wrong flour? Wrong temperature? Who knows).
If you use the buttons (1X, 2X, 3X) to double or triple the recipe, be aware that it only multiplies the measurements, not the gram weights. So if you bake by grams, you have to do the math yourself.
LOVE this recipe. I was listening to an Aikido master on a podcast that explained this Tangzhong method of bread making and searched for a recipe. I came across your post. Thank you so much. The main difference in your recipe from the one I got from my mother/grandmother is the Tangzhong (roux). This recipe rose twice what my usual recipe does....and it is flavorful and soft. I did not use weight measurements. I used USA measures in cups. I doubled your recipe because I wanted more bread. I started with 5 cups AP flour in my stand mixer, added all the ingredients as you suggested, reserving last cup of flour to add as I needed it. I did use it all. Thank you. God bless you.
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