Absolutely, I found this one to be less labour intense than many of those out there where a lot of folding is required. Happy baking!
HOKKAIDO MILK BREAD
Yields: 1 loaf (loaf pan: 24 x 12 x 7 cm): I use a standard shokupan mold with dimension 21 x 12 x 12 cm and usually have some leftover dough which I bake separately as buns. If I use the full amount of dough in my mold it gets too dense.
Preparation time: 30 min + 2 hrs resting + 25 min baking
Ingredients:
For the pre-dough:
1 slightly heaped tbsp flour
50 ml water
For the main dough:
115 ml milk
5 g dry yeast
35 g butter
1 egg (medium)
50 g sugar
Salt
340 g wheat flour (Type 550)
Additionally:
Oil for the bowl
Flour for the work surface
1 egg yolk
2 tsp milk
Instructions:
Make the pre-dough: Mix the flour with 50 ml water in a small saucepan using a whisk until smooth. Then stir in the milk.
Heat the pre-dough over low heat, stirring constantly for 3–5 minutes until it thickens and becomes pudding-like. Do not let it boil. Transfer to a small bowl and let it cool to lukewarm.
Meanwhile, warm the milk for the main dough slightly and pour it into a large bowl. Sprinkle the yeast over it and let it sit for about 1 minute. Melt the butter. Whisk the egg into the milk mixture, then add the pre-dough and melted butter (both should be no warmer than lukewarm). Add the sugar, 1 tsp (6 g) salt, and about half of the flour and mix well. Gradually stir in the remaining flour until everything is combined into a dough.
Knead the dough in the bowl for about 5 minutes. It will be sticky at first. After about 10 minutes, it will become more pleasant to handle. Place the dough in a clean, oiled bowl, cover with a lid or a damp kitchen towel, and let rise in a warm place for about 1 hour, until it doubles in volume.
Lightly knead the dough on a floured surface to release the air. Divide into four portions. Roll each piece into an oval shape about 25 cm wide. Fold each piece lengthwise toward the middle to create a long strip. Roll the dough from one end into a log. Place the logs side by side in a greased loaf pan with the seam side down. Cover and let rise again for about 45 minutes to 1 hour, until the dough fills the pan. Preheat the oven to 190°C (top/bottom heat).
Mix the egg yolk and milk, and brush the top of the bread. Bake in the center of the oven for 20–25 minutes until golden brown. Let cool briefly in the pan, then remove and cool completely on a wire rack.
Tip:
Let the dough rise in a thin, transparent plastic bag (e.g., from the produce section at the supermarket). Trap air in the bag and seal it. This prevents the dough from sticking to the kitchen towel.
Variation:
For small milk buns, divide the dough into balls and place them in a 20 × 20 cm pan or a 24 cm springform pan. Bake for about 20 minutes.
Agree! And please share your Hokkaido milk bread recipe. I too bake bread.
Absolutely, I found this one to be less labour intense than many of those out there where a lot of folding is required. Happy baking!
HOKKAIDO MILK BREAD
Yields: 1 loaf (loaf pan: 24 x 12 x 7 cm): I use a standard shokupan mold with dimension 21 x 12 x 12 cm and usually have some leftover dough which I bake separately as buns. If I use the full amount of dough in my mold it gets too dense.
Preparation time: 30 min + 2 hrs resting + 25 min baking
Ingredients:
For the pre-dough:
1 slightly heaped tbsp flour
50 ml water
For the main dough:
115 ml milk
5 g dry yeast
35 g butter
1 egg (medium)
50 g sugar
Salt
340 g wheat flour (Type 550)
Additionally:
Oil for the bowl
Flour for the work surface
1 egg yolk
2 tsp milk
Instructions:
Make the pre-dough: Mix the flour with 50 ml water in a small saucepan using a whisk until smooth. Then stir in the milk.
Heat the pre-dough over low heat, stirring constantly for 3–5 minutes until it thickens and becomes pudding-like. Do not let it boil. Transfer to a small bowl and let it cool to lukewarm.
Meanwhile, warm the milk for the main dough slightly and pour it into a large bowl. Sprinkle the yeast over it and let it sit for about 1 minute. Melt the butter. Whisk the egg into the milk mixture, then add the pre-dough and melted butter (both should be no warmer than lukewarm). Add the sugar, 1 tsp (6 g) salt, and about half of the flour and mix well. Gradually stir in the remaining flour until everything is combined into a dough.
Knead the dough in the bowl for about 5 minutes. It will be sticky at first. After about 10 minutes, it will become more pleasant to handle. Place the dough in a clean, oiled bowl, cover with a lid or a damp kitchen towel, and let rise in a warm place for about 1 hour, until it doubles in volume.
Lightly knead the dough on a floured surface to release the air. Divide into four portions. Roll each piece into an oval shape about 25 cm wide. Fold each piece lengthwise toward the middle to create a long strip. Roll the dough from one end into a log. Place the logs side by side in a greased loaf pan with the seam side down. Cover and let rise again for about 45 minutes to 1 hour, until the dough fills the pan. Preheat the oven to 190°C (top/bottom heat).
Mix the egg yolk and milk, and brush the top of the bread. Bake in the center of the oven for 20–25 minutes until golden brown. Let cool briefly in the pan, then remove and cool completely on a wire rack.
Tip:
Let the dough rise in a thin, transparent plastic bag (e.g., from the produce section at the supermarket). Trap air in the bag and seal it. This prevents the dough from sticking to the kitchen towel.
Variation:
For small milk buns, divide the dough into balls and place them in a 20 × 20 cm pan or a 24 cm springform pan. Bake for about 20 minutes.