Hokkaido Milk Loaf

When I saw the Hokkaido Milk Bread's recipe from some one blog. I told myselt I want to try this bread one day. Beacuse I saw the texture of this bread very fuffy and look nice. And then when I tried it and come out very nice, I great to made this bread.

Original recipe from Angie's recipes

Hokkaido Milky Loaf

• 540 g Bread flour
• 60 g Cake flour
• 10 g Dry active yeast
• 30 g Milk powder ( I didn't use because I don't have it)
• 80 g Sugar
• 9 g Salt
• 1 pc Egg
• 250 g Fresh milk
• 150 g Whipping cream

Method :

1. I use bread maker machine to knead the dough by using programe "DOUGH" about 1-1/2 hour
2. Take out the dough and press out the gas produced during the proof. Divide it into 4 portions. Round up and let rest for about 20 minutes.
3. Roll each dough out and roll up and place in a 13x33x12cm loaf pan.
4. After shaping, let the dough rise up to 2/3 full.
5. Brush with egg wash or milk.
6. Bake in a preheated 170C oven for about 40 minutes. (but I bake only 30 minutes)