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Hokkaido Soft Bread (Hokkaido Milk Loaf) http://rasamalaysia.com/hokkaido-soft-bread-milk-loaf/
May 22nd, 2011 49 Comments

Hokkaido Soft Bread (Hokkaido Milk Loaf)

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HOKKAIDO MILK LOAF (HOKKAIDO SOFT BREAD)

Adapted from Angie’s Recipes

Ingredients:

4 1/2  cups bread flour
1/2 cup all purpose flour
250ml milk
190ml whipping cream
1 large egg
2 Tbsp milk powder
4Tbsp fine sugar
3 tsp dry yeast
1/2 Tbsp salt

Method:

Grease 2 bread tin.
Put milk, whipping cream, egg, flour, milk powder, salt, sugar and yeast into the bread machine. Set to Dough function. After the dough has finished it’s kneading cycle, let it proof inside the machine for 45-50 minutes or till it is double in size.
Remove from the pan and divide dough into 4 equal portions and shape into a ball.
On a lightly floured surface, flatten the ball and roll out in a rectangle shape. Roll it up again tightly like swiss roll.
Put it in the greased bread tin. Repeat with the second ball. ( Put 2 balls into a bread tin)
Set aside and let it proof for about 1 hr or till it rises till it fills up about 75% of the bread tin.
Bake at 190 degree Celsius for about 50-55 minutes if you cover the cake tin. If you do not cover the cake tin, 40 minutes of baking time is enough.

Cook’s Note:

If you do not have a bread machine, mix the dry ingredients with wet ingredients and knead on medium speed with a stand mixer until the dough is smooth, non sticky, and elastic.

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49 comments... read them below or add one

  1. Grace says:

    I love bread and yes, I agree with you that Asian bakery shops have more variety. Love all Japanese bread, they are great.

  2. Joy says:

    That looks great. I have been trying for a while to get that recipe right. Thanks for sharing :D

  3. Patricia Ng says:

    How much instant yeast do we use if we are not using dry yeast? Thanks

  4. June says:

    hi,

    trying to bake “”healthy” bread for my daughter n hubby :)

    couple of questions…

    1. why do we need milk and milk powder? can omit either?
    2. if i omit whipping cream, do i need to replace anything else into the recipe?
    3. can it be stored in the freezer or must be consumed immediately since it contains egg and milk?

    tks!

    • siewloon says:

      1. You can omit it. Milk powder enhances the taste.
      2. Whipping cream is what makes the bread soft and nice. Some people use butter but the recipe will be diferent.
      3. Yes, you can.

  5. Jamie says:

    I don’t have a bread machine or stand mixer, can I knead it with my hands?

  6. Anna says:

    Sorry, didn’t quite understand: do you make two rolled cylinders and put them in a loaf pan? Is it a cylinder or a ball that go into the pan? Maybe a photo would help, thanks.

  7. Reina says:

    Thanks for posting this! I’m from that region and absolutely love me some Hokkaido bread! One thing though, you write that: “Hokkaido produces high quality milk ( before the earthquake).” Hokkaido is a separate island in the far north of Japan, it wasn’t affected by the recent earthquake or tsunami, nor have I read or heard anything about the potential dangers of nuclear radiation affecting the region’s production. Still, thank you for this recipe!

  8. Memoria says:

    I’ve never made this bread with cream. I wonder how different it tastes. Your loaf looks amazing. I miss this bread, but I’m trying to lower my carb intake at home. boo :(

  9. CC says:

    I tried to make this recipe. I follow it to the T. The bread was soft but the crust was hard. It has the texture of French bread. Can you tell me what I did wrong?

    • Nampung says:

      I had the same problem. The crust and bread were not quite as soft as I would have liked. I’m going to try a slightly lower temperature next time. Since most home ovens are not calibrated there might be some difference in the oven temperature. I cooked it at 375F which technically slightly > 190C. So next time I might try 350F. (I’m in the United States so I had to convert everything from metric.) Also if you didn’t cover the pan last time you could try that.

      Thanks for the recipe. It tasted great even though it was a little on the hard side compared to most of the milk bread I’ve had from bakeries and shops. I’m pretty excited about experimenting with it some more.

  10. Nee says:

    Hi, just wondering where did u get the milk powder from? I lived in Irvine too but i can’t find a baking milk powder.

    • This recipe is done by my contributor, she lives in Malaysia. Sorry not sure about baking milk powder.

    • Sharon says:

      You will always be able to find dried milk powders from Latino stores. They carry quite a bit of them, or check out the Asian markets in your area.

    • lucyL says:

      It’s the regular dry milk powder you can get in most US supermarket. At least that’s what I used when I make asian pastry.

    • wuanchinglee says:

      you can find it in all US. grocery store, it’s call dry milk powder, it’s usually in the sugar, condense milk and/or evapored milk section!

  11. sarim says:

    i have not the bread making machine,then how i made such beautiful bread.please reply me

  12. l c tan says:

    can u pls tell me the size of the bread tin. Also how long do i have to beat the dough if i am not using the break machine. thks

    • siewloon says:

      Bread tin is 8 inch by 3 inch. You need to knead the dough till it is elastic and do not stick on your hand.

  13. Hainanclan says:

    Hi, can i just leave in the Bread maker to bake?

  14. LOVE this type of bread. It reminds me of the sliced bread my dad used to make at his Chinese bakery. The pillowy-ness is probably why it’s better than even regular white bread.

  15. Evelyn says:

    Thanks a lot for the person share out this recipes,this is my second time baking bread and my friends introduce me this Hokkaido Milk Bread from this website is wonderful, everybody in the family love it .

  16. Queenie says:

    Will the bread be as soft after a day?

  17. Lujan says:

    Can we bake the dough in the shape of dinner rolls using a cup cake pan? Can I add powdered chocolate to the recipe to make a chocolate flavored bread?

  18. Mia says:

    Can you convert the milk and cream measurements?

  19. Ryan says:

    Hi, I’m using a mixer rather then a bread maker.
    beginner questions:
    do you just add in the yeast into the mix? that is, just directly to the flour? how will the yeast activate?
    should i be heating up the milk + cream?

  20. shirleythien says:

    I tried baking breads in pullman tin but only get the top brown instead all 4 areas. HELP!!!

    • Hi Shirley, I don’t have a Pullman tin nor have I tried making this recipe yet, but perhaps have you tried putting the tins in the oven while it preheats? Worth a try!

      And where did you get your tins? I’ve been looking online and they seem pricy!

  21. SGL says:

    Hi – love the taste of it, I made it to rise in breadmachine then took out after the recommended period but did not rise enough, so put in very low temp in oven. Produced nice taste but very very dense – help! What is the final size of your loaf?
    Also could you please supply cup size converted to g for the types of flour – I am a Msian living in NZ and the cups here are 100g for flour – I am guessing different from your lovely recipe!

    Hope you can help!

  22. SGL says:

    Sorry I meant the cups here are 190 g per for flour. Also very surprised, no water needed at all? And do cream and milk need to be warmed up at all?

  23. SGL says:

    Sorry one last question, can I just halve all the ingredients to get half recipe?

  24. Audrey says:

    Hi, thank you for the recipe. It certainly attracts lots of attention. :) Is the fine sugar castor sugar? I suppose milk powder, we can use baby’s formula powder? And do you use the bread maker only for the kneading function? Do I have to grease/baking paper line the tin before baking? Thanks.

  25. pauline says:

    Can i bake this bread all the way in the bread machine? I mean allow it to mix, rise and bake in the bread machine instead of taking the dough out. Thanks.

  26. Premi says:

    Hi,
    I bake this bread last night,and it came out pretty good…so soft,and it smells really good…i follow the instructions and yeah it turn out well…thanks for this wonderful recipe…

  27. keeley says:

    I love this bread and the best place for me to get is 2 and a half hours away so I tried this recipe. I do not have a bread machine so the first time I just followed the recipe and the bread did not rise so the next time I started the yeast beforehand with 1/4 cup water and then only added 3/4 cup milk and it rose! I also added 2TBSP vanilla. I thought this would make a great lemon bread too

  28. keeley says:

    Oh and put in plastic bag and in refrigerator and it stays great!

  29. keeley says:

    REDEFINED FOR NO BREAD MACHINE

    Hi I modified the recipe and it worked out for people who do not have a bread machine.

    Combine the milk and cream and heat slightly then add sugar and yeast. This helps the yeast proof – then add egg and vanilla if desired then add to dry ingredients

    • wenz says:

      HI Keeley,
      Can you be more specific about “heat slightly”? What’s the temperature? How many seconds you heated it up assuming you use microwave?
      I would like to try your way too. Thanks.

  30. Maen says:

    Hi,
    The receipe calls for NO butter??

  31. jan says:

    I don’t have oven at home. Can i use breadmaker to bake the bread?

  32. pooh says:

    it came out just like your picture, had it with lots of salted butter!!!<3 although a little dry.. shall i add more liquid for softness?

  33. Jody says:

    Please clarify the bread tin size. Also, what is the method for placing the rolled dough? Side by side or end to end? Is the rectangle rolled to the width of the tin?

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