Hokkaido Milk Loaf
Hokkaido milk loaf is a very popular bread baked by many of my net friends . If you do a search on the internet, you will be swarmed with tons of recipes.
Which is the real HOKKAIDO recipe then? I guess no one really knows!
Read the many recipes posted, they are just the same as any other bread recipes that I have seen before, nothing Hokkaido.
To make it real Hokkaido, I bought a litre of expensive Hokkaido milk to make it more authentic. Maybe, I should use Hokkaido bread flour as I heard it produces fluffier loaf but next time...
Anyway, this recipe is worth a try because the loaf is rather soft and fluffy even when it is left out in the open for half a day.
16th June: Bread remained soft the next day, do not need to MW.
17th June: Bread is no longer soft, you need to toast it.
Del bought this Scalloped Bread Tube for me from The Pampered Chef ages ago. The problem with this tube is that the surface of the bread is pale in color.
Texture of bread is soft and fluffy.
CY, thank you for buying this for me!
Ingredients: (1 loaf about 500g)
220g bread flour
30g cake flour
3g salt
3g dry yeast
35g sugar
40g egg white
100ml Hokkaido milk
45ml whipping cream
15g melted butter
Method:
1. Put all ingredients into the bread machine as per instructions for your machine in the dough cycle.
2. When the dough cycle is completed, punch down the bread dough to release the air and let it rest for 10 minutes.
3. Divide dough into two pieces, each about 250g and roll it up swiss roll style.
4. Put the 2 pieces of dough into the loaf tin and cover it. Prove for 50 minutes.
5. Brush some milk on the surface of the bread dough.
6. Bake at 175C - 180C for 35 minutes if using a covered loaf tin. Bake at 170C for 30 minutes if using uncovered loaf tin.
Labels: Bread n Buns
posted by Florence @ 11:48 AM
22 Comments:
MMMMMM yummi but what is hokkaido milk, how can I substitute this milk?, here we have a thick buttermilk to eat with arepas (the local bread)Claudia from Venezuela
hi,
i came across yr blog tonight & found this loaf looks really gd. but i noticed the bread flour was weighed separately & why not weigh together?
rgds
Hi Claudia,
Hokkaido milk is just milk but it is from Hokkaido, Japan. You can just use any kind of milk.
Hi,
It is just a typo, that 30g should be cake flour.
thanks Florence Japan I love Japan (a bit difficult to find hokkaido milk here he he he) :)
Dear Florence,
I am such a fan of your blog. The way you style your food is really genius. You should consider writing a cookbook! I wanted to thank you for sending the link to the list of chinese ingredients it has really helped! By the way, what was the size/dimension of the loaf pan you use for this bread? I am thinking about getting a loaf pan with lid too. THANKS!!! (Julie- Singaporean living in Seattle) I REALLY MISS HOME!!!!!
hi florence , the bread looks absolutely fine and soft in texture. I don't think i'm able to bake such a soft bread. Can any bread machine really do such fine job ( stretch transparency test)on the bread cause i noticed yr bread is reallyyyy fine in texture compared to many others.I have my doubt as i only own a middle range Breadmachine which i used once and the bread come out hard.
thanks
Hello, I just came across your blog! I love all your scrumptious deserts! And your milk loaf looks great as well!
Your milk loaf looks very delicious. I'll definitely try out this recipe. :)
Hi Julie,
Thank you for your kind words.
My loaf pan is 22cm in length, 11cm in width and 9.5cm in height.
Have a good time baking it. :D
Hi sue,
My bread machine ain't the top range one too! I got mine through credit card points exchange reward. It is a Kenwood BM300. This is what I did: my dough cycle is 1 hr 20 mins, the first 20 mins is for mixing and kneading and the 1 hour is for proving. After the first 20 mins, I switch off the bread machine and restart the dough cycle again. This way the mixing and kneading is extended to 40 mins in total and the end product is much softer. I don't usually make use of the machine to bake my loaves as the end product is never good enough for me. Maybe you can try my method. :D
Hi wokandspoon,
Thank you. Do try it if you have time. :D
Hi cooking ninja,
I like your nick. *w^
Thank you.
florence,
is this same with the Gion Bread from kyoto?
Hi Florence,
I just discovered your blog and i'm so amazed your recipes are worth to try and really want to try the "hokkaido milk loaf" but i have 9 inch loaf pan so what you suggest me to do and also i'll prepare the dough in my bread machine which is Black & Decker make upto 3 lb loaf so if i can continue the whole process in bread machine ? please guide me, i really appreciate your advice and giving me your time.Thanks a lot and keep it up !,waiting for your reply.
You can e-mail me at samsyd@gmail.com.
Thanks again,
SAMREEN.
hi,
found out your blog this morning as i was browsing through other blogs. Wanted to make somthing and found your Hokkaido Milk Loaf recipe interesting and in the process of proving now.The dough is extremely soft to handle so i hope it will turn out well later as i want to give it to my parents as my dad LOVES bread.Will keep you informed if it turns out well.
Hi Florence,
I came across your site this morning and it is absolutely wonderful. Regarding the milk loaf, how can I substitute plain flour to bread flour and cake flour. Thanks in advance
Anu
Hi Anu,
You cannot substitute bread flour with plain flour.
Bread flour 13.5% protein level
Plain flour 11% protein level
Cake flour 8.5% protein level
Bread flour is also known as strong flour / gluten flour / high protein flour.
For cake flour - use 100g plain flour, remove 2 tbsp of it and add in 2 tbsp cornstarch.
Hope this is of help.
Hi Florence,
I tried the receipe using my breadmaker 100% because too lazy to use oven (and also redeemed from Mannings a few days ago so it is a new toy for the time being). Anyway, it didn't really work as the bread collapsed in the middle and also the texture turned out to be more like cake than bread. Any tips on improving it. Also is it ok that I used soft flour instead of cake flour as didn't have cake flour. I know I should use the oven but really want to utilise my breadmaker before it goes into forever storage.
Thx!
Hi
Just tried out your Hokkaido Milk Loaf with my bread machine and follow your instructions and measurments accordingly but found the dough very moist and batter-like. Is the measurements meant to be for 250gm loaf only? Pls. advise cos i have no confidence in this 1st attempt!
Donna,
The loaf is about 450g.
It should be in dough form and not batter.
Thanks Florence for your kind advice.
For the mosit /sticky dough, i had no choice but to add more bread flour in order to make a more pliable dough for rolling into a swiss roll. aAfter leaving them for another 50 mins, i baked them at 180 deg temp for 35 mins. Result - a 4" tall, well brown,nice and soft bread altho abit on the sweet side but on the following morning , the bread turned abit dry aand not like the usual spongy white bread even tho it was stored in an airtight container. Why?
Hi Florence,
Appreciate if you can let me know where to get this lovely loaf tin with lid.
Thanks.
Hi,
You can buy them from CAKEDIY. :D
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