Fluffy Hokkaido Milk Bread Recipe: A Delightful Bake

Step 1

Prepare the tangzhong by warming milk in a small pot until just steaming. Gradually mix in bread flour until a thick paste forms. Transfer the paste to a medium bowl and blend in 1/2 cup milk and a beaten egg until thoroughly combined.

Step 2

In a large mixing bowl, combine flour and yeast, then incorporate the tangzhong mixture using a spatula or your hands. Stir until there are no dry patches left, then gather the dough to the center of the bowl. Cover it with a damp cloth and let it rest for 20 minutes to allow the flavors to meld.

Step 3

Integrate salt into the dough by kneading until well combined. Slowly add sugar, one tablespoon at a time, and continue kneading for about 10 minutes until the dough becomes silky. Gradually work in the butter until it is evenly distributed and the dough is smooth.

Step 4

Shape the dough into a ball and transfer it to a generously oiled bowl, turning the dough to coat it on all sides. Allow it to rise at room temperature until it has doubled in size, approximately 1 hour.

Step 5

Once the dough has risen, gently deflate it on a clean work surface. Press it into a rectangle, then roll it up into a cylinder and place it in a loaf pan. Let the loaf proof until it has doubled in size, another hour approximately.

Step 6

Preheat your oven to 375 degrees F (190 degrees C). When ready, position the loaf pan on the middle rack of the preheated oven and lower the temperature to 350 degrees F (175 degrees C). Bake the bread until it turns a beautiful golden brown, which should take around 30 to 35 minutes. After baking, allow the bread to cool in the pan for 5 minutes before transferring it to a cooling rack. Once fully cooled, slice and enjoy your freshly baked bread.