Soft Hokkaido Milk Loaf

Ingredients 0/9

Step 1

Make the tangzhong: warm up some milk in a small pot, then stir in bread flour until it thickens into a paste. Transfer that to a medium bowl, add half a cup of milk and a beaten egg, and mix everything together well.

Step 2

In a large bowl, combine the flour and yeast, then pour in the tangzhong mixture. Stir with a spatula until the dough comes together and there are no dry spots. Cover the bowl with a damp towel and let it rest for about 20 minutes.

Step 3

After resting, sprinkle the salt over the dough and knead it in. Then add the sugar a tablespoon at a time, kneading after each addition until the dough feels smooth and elastic—this should take around 10 minutes. Finally, work in the butter, making sure it’s fully incorporated and the dough is soft and silky.

Step 4

Shape the dough into a ball and place it in a well-oiled bowl, turning it around so it gets coated in oil all over. Leave it to rise at room temperature until it doubles in size, which should take about an hour.

Step 5

Once risen, gently punch the dough down and roll it out into a rectangle. Roll it up tightly into a cylinder and place it seam-side down in a loaf pan. Let it rise again until doubled, about another hour.

Step 6

Preheat your oven to 375°F (190°C). When the dough has puffed up, pop it in the oven on the middle rack, then immediately lower the temperature to 350°F (175°C). Bake for 30 to 35 minutes until the loaf turns a lovely golden brown.

Step 7

Let the bread cool in the pan for about 5 minutes before flipping it out onto a wire rack. Allow it to cool completely before slicing—this helps keep the texture soft and perfect. Enjoy!