Hokkaido Milk Loaf

Photo by Robert P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4 1/2

    cups bread flour

  • 1/2

    cup all purpose flour

  • 250

    ml milk

  • 190

    ml whipping cream

  • 1

    large egg

  • 2

    Tbsp milk powder

  • 4

    Tbsp fine sugar

  • 3

    tsp dry yeast

  • 1/2

    Tbsp salt

Directions

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 375 degree F 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

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