If you’re a bread lover, you’ve likely heard whispers about the magical Hokkaido milk bread. Known for its unbelievably soft, fluffy texture and subtly sweet flavor, Hokkaido milk bread is the perfect balance between an airy brioche and a traditional loaf bread. It’s a staple in Japanese bakeries, and with the right technique, it’s surprisingly simple to make at home.
The secret behind this delicately fluffy bread lies in its unique ingredient combination and a technique called the "tangzhong," which is essentially a cooked flour and water paste. The tangzhong helps keep the bread moist for longer, giving it that incredibly soft crumb that Hokkaido milk bread is famous for. This method not only enhances the texture but also gives the bread its signature pull-apart quality.
Whether you’re eating it plain, toasting it, or using it for sandwiches, Hokkaido milk bread is versatile enough to elevate any meal. Let’s dive into the recipe so you can enjoy the melt-in-your-mouth delight of this Japanese favorite!
Hokkaido Milk Bread Recipe
Ingredients
Tangzhong (Starter)
3 tbsp bread flour
1/2 cup water
1/2 cup whole milk
Dough
2 1/2 cups bread flour
3 tbsp sugar
1 tsp salt
1 tbsp powdered milk (optional, but adds richness)
2 tsp instant yeast
1/2 cup warm whole milk
1 large egg
1/4 cup unsalted butter, softened
Egg Wash (Optional)
1 egg, beaten with 1 tbsp of milk for a golden, glossy finish
Instructions
Step 1: Prepare the Tangzhong
In a small saucepan, combine the 3 tbsp of bread flour, 1/2 cup water, and 1/2 cup whole milk.
Heat the mixture over medium heat, stirring constantly until it thickens to a pudding-like consistency. This should take about 2-3 minutes.
Once thickened, remove from heat and let it cool to room temperature.
Step 2: Make the Dough
In a large mixing bowl (or the bowl of a stand mixer), combine the bread flour, sugar, salt, powdered milk, and instant yeast.
Add the cooled tangzhong, warm milk, and egg to the dry ingredients. Mix until the dough begins to come together.
Add the softened butter and continue kneading for 10-15 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky. (If you’re using a stand mixer, knead on medium speed with a dough hook for 8-10 minutes.)
Step 3: First Rise
Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a damp cloth.
Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Step 4: Shape the Dough
Once the dough has risen, punch it down to release any air bubbles.
Divide the dough into three equal portions and roll each portion into a ball.
Flatten each ball and roll it into a rectangle. Then, roll it up into a tight log and place it seam-side down in a greased loaf pan. Repeat with the other two portions.
Step 5: Second Rise
Cover the loaf pan with a damp cloth and let the dough rise again for 45 minutes to an hour, or until the dough reaches just above the edge of the pan.
Step 6: Bake
Preheat the oven to 350°F (175°C).
Brush the top of the dough with the egg wash if you desire a golden, shiny crust.
Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
Step 7: Cool and Serve
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice, serve, and enjoy the light, fluffy goodness of Hokkaido milk bread!
Tips for the Perfect Hokkaido Milk Bread:
Use Bread Flour: Bread flour has a higher protein content, which helps create a stronger gluten structure and a fluffier texture.
Knead Well: Kneading the dough thoroughly is key to achieving the bread’s signature fluffiness. The dough should be elastic and pass the “windowpane” test.
Don’t Skip the Second Rise: The second rise is essential for that beautiful lift and soft, pillowy crumb.
With its cloud-like texture and delightful flavor, Hokkaido milk bread is truly a treat. Enjoy it fresh, toasted with a little butter, or as the base for an unforgettable sandwich. Once you make it at home, you may never go back to store-bought bread again!
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