At long last...
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Author: Renée S. Status: published license cc-by-nc-nd tags: healthy, breakfast, recipe, bread, From Renée's Kitchen, recipes, baked goods,
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Share on TwitterI have finally found a recipe for one of my most beloved breads. Ever since my introduction to the Hokkaido Milk Bread, I've been scouring to find loyal versions or substitutes here in Canada (well, Toronto, Calgary and Vancouver). No such luck.
Recently I've found a recipe (translated version, yipee!) for the bread and decided to try it out. It's not EXACTLY the same as I made some generous substitutions for a healthier and more whole grain version. Maybe I should just stick it out and make the real deal before passing judgement. My loaf wasn't as billowy as the one on Angie's site, but then again, I used whole wheat flour and all milk (didn't want to use heavy cream... it just seemed a little too indulgent). All my rolls of dough eventually melded into one big loaf, which was still fine with me. The dough was a tad moist and sticky and took more time to rise (a number of factors could be possible). Tastewise, well... it's got the moist dense crumb that I have longed for, and it is heavy on the wheaty goodness. This is Angie's recipes with my substitutions in the brackets.
I think I'll try the real recipe next time :)
Hokkaido Milk Bread
Ingredients:
540 g Bread flour (I used 350g whole wheat flour, 190g bread flour)
60 g Cake flour
10 g Dry active yeast
30 g Milk powder
80 g Sugar
9 g Salt
1 pc Egg
250 g Fresh milk
150 g Whipping cream (heavy cream) (I just used 400g fresh milk)
Mix all the ingredients in the bowl of an electric stand-mixer. Remember separate the yeast from salt and sugar to avoid the dehydration.
Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. Cover with a damp towel and allow the dough to ferment until double in size, about 60 minutes. (Mine took longer, but I've found that my rises always take longer than most recipes... possibly due to my kitchen environment)
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.
Roll each dough out and roll up and place in a 13x33x12cm loaf pan. (This was tough as my dough was fairly sticky... so I patted it "flat" with my hands and rolled up whatever didn't really stick to my hands into what became a roll). After shaping, let the dough rise up to 2/3 full. (This was taking too long so I let it rise overnight while I slept) Brush with egg wash or milk. Bake in a preheated 170C/340F oven for about 40 minutes.
