Hokkaido Milk Bread

Hokkaido Milk Bread

Delicious Japanese bread, soft and so easy to prepare. Perfect for the Sunday breakfast.

Method

Preparation:
Put all the ingredients except the salt in a bowl and knead 4 minutes, then the salt them lightly and knead for 8-12 minutes until a smooth elastic dough.
(which is first detached from the walls and then begins to move away from the bottom of bowl.
Divide the dough into a clean, lightly oiled bowl, let rise to twice the volume (2 hours).
Put the dough on lightly floured surface and give Degas. Divide into four pieces, roughly round shape, cover and let stand for 20 minutes (we left it 2 hours).
Shape each kneaded dough into an oblong strip ( width of box shape for example) and roll up.
Set the 4 rolls in a row in the greased loaf pan, cover and let rise until the form is filled about 2 / 3 (2 hours).
Preheat the oven to 175 ° C. Brush with milk or Eggwash and bake the bread in the oven about 40 minutes.

Ingredients

  • Ingredients:
  • •Flour, 600 gr
  • •Instant yeast, 2 envelopes
  • •Powdered milk, 30 gr
  • •Sugar, 80 gr
  • •Salt, 9 gr
  • •Egg, 2
  • •Milk, 200 ml
  • •Whipping cream, 100 ml

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1 Comments

Roxi said on March 6, 2011 at 9:27p.m.
yum, i made it, but used the dough hook on my mixer to knead, hope it is ok, leaving it tonight to bake in the morning!