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Hokkaido Soft Bread (Hokkaido Milk Loaf)

Hokkaido Bread
Hokkaido Bread pictures (3 of 3)

If you love Rasa Malaysia, it’s very likely that you love Asian food, and probably love Asian-style pastry. Call me bias but I personally think that Asian-style bread and pastry are better and have a lot more varieties than those you get from regular stores. I am a huge fan of Japanese and Taiwanese bakery shops, they are just great. I am not a great baker so I have my contributor Siew Loon sharing some Asian-style bread and pastry with us. Check out her Hokkaido soft bread or milk loaf, inspired by her recent trip to Hokkaido.

Contributor: Ho Siew Loon

Hi everyone, I am finally back with my baking recipes. I made a trip to Hokkaido just before the earthquake and fell in love with this heavenly place—from the beautiful scenery, the polite and friendly people, to the wonderful food and desserts. One of the things that I fell in love with is the Hokkaido bread or milk loaf, which has inspired me to find the perfect recipe for this soft and yet springy loaf of bread. I finally found it at Angie’s Recipe…thanks for the great recipe. This bread has gained praises from almost everyone who has tasted it and it’s best eaten with butter.

Hokkaido Milk Loaf is a soft bread which has probably gotten its name from the pristine nature of Hokkaido.  Hokkaido produces high quality milk . You can use fresh milk to achieve a great result when baking this Hokkaido bread.  It is a bread that can be eaten on  its own or just slightly toasted, spreading a bit of butter to this bread will definitely enhance its taste….

Do try out this Hokkaido milk loaf recipe and it will keep your guest coming back for more.

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60 COMMENTS... read them below or add one

  1. Grace

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

  2. June


    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?


    • siewloon

      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.

  3. Anna

    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.

  4. Reina

    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!

  5. 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 :(

  6. CC

    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

      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.

  7. Nee

    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.

    • Sharon

      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

      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

      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!

  8. l c tan

    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

      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.

  9. Evelyn

    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 .

  10. Lujan

    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?

  11. Ryan

    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?

    • 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!

  12. SGL

    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!

  13. SGL

    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?

  14. Audrey

    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.

  15. pauline

    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.

  16. Premi

    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…

  17. keeley

    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

  18. keeley


    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

      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.

  19. pooh

    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?

  20. Jody

    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?

  21. Lili

    this unfortunately didn’t turn out at all for me. The first proof never happened so for the 2nd proof I used a warm oven which got the dough at least to double. But after baking the loaves came out very very dense :-(. I’m not sure but I think the liquids need to be heated slightly for the yeast sake, no? I’m going to try it again after I attempt a recipe including a tangzhou roux. I’ll let you know how my 2nd attempt at your recipe ;-)

  22. alvina

    Thanks for the recipe. I attempted the recipe today and love the soft fluffy bread so much. May I know how to store the bread? I live in Singapore, with hot and humid weather here, I wonder how many days the bread can last under room temperature.

  23. Dwayne Jenik

    I lived at Wakkanai in Hokkaido for over two years. We never had an opportunity to taste this bread. I loved tempura king crab legs. Can you give more recipes from Japan – Katsudon, curry rice, sukiak and a few more that I can’t spell?

  24. H Y

    Thx for sharing your recipe. I wish to know if we prove the yeast, do we need warm water of around 45 degree Celcius and then put in the yeast and wait until it “foams” before adding to the wet ingredients and then mix with the dry ingredients?

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