Hokkaido (Japanese Milk Bread).
You can cook Hokkaido (Japanese Milk Bread) using 14 ingredients and 17 steps. Here is how you cook it.
Ingredients of Hokkaido (Japanese Milk Bread)
- You need of For the starter:.
- You need 1/3 cup of bread flour.
- You need 1/2 cup of whole milk.
- It's 1/2 cup of water.
- It's of For the dough:.
- Prepare 3 cups of bread flour.
- Prepare 1 teaspoon of salt.
- It's 1/4 cup of sugar.
- Prepare 2 1/4 teaspoons of rapid rise yeast.
- It's 4 tablespoons of softened butter.
- You need 1 of egg room temp.
- It's 1/2 cup of warmed milk.
- It's of Milk for brushing on top before baking.
- You need of Melted butter to brush on top after cooking.
Hokkaido (Japanese Milk Bread) step by step
- In small sauce pan, combine all ingredients for the starter. Whisk until smooth..
- On medium heat, cook until thickened. Spoon should leave trail on bottom of pan..
- Remove from heat and place in bowl. Cover with plastic wrap and push down so wrap sits on top of starter. This prevents skin from forming..
- Mix flour, sugar, yeast half the starter mixtureand salt. Stir until combined..
- In stand mixer bowl with doughhook attatched, add flour mixture, butter, egg and milk..
- Mix on low speed until dough is sticky but pulls away from sides and doesnt stick to hands..
- You may have to add some flour if it appears to loose..
- In bowl, grease tops and sides of dough..
- Cover with towel and let rise until doubled in size..
- Punch down. Divide dough into rolls or loaves. Can even use for cinnamon buns..
- Place in greased pan and let rise again..
- Brush tops with milk..
- Bake at 350 until golden brown..
- If browning to fast, cover withfoil until bread is cooked completely..
- Serve hot. This bread stays soft for days in wrap..
- I made 5 mini loaves and one pan of rolls from this recipe :).
- The starter you have left you can make another batch with or recipe can be doubled to use all of the starter..
