Hokkaido (Japanese Milk Bread)
I have seen this but never tried it. I am glad I did. Soft, pillowy bread with just the right amount of sweet. This can be made into rolls, loaves, cinnamon buns etc.. Hope you enjoy
Hokkaido (Japanese Milk Bread)
I have seen this but never tried it. I am glad I did. Soft, pillowy bread with just the right amount of sweet. This can be made into rolls, loaves, cinnamon buns etc.. Hope you enjoy
Cooking Instructions
- 1
In small sauce pan, combine all ingredients for the starter. Whisk until smooth.
- 2
On medium heat, cook until thickened. Spoon should leave trail on bottom of pan.
- 3
Remove from heat and place in bowl. Cover with plastic wrap and push down so wrap sits on top of starter. This prevents skin from forming.
- 4
Mix flour, sugar, yeast half the starter mixtureand salt. Stir until combined.
- 5
In stand mixer bowl with doughhook attatched, add flour mixture, butter, egg and milk.
- 6
Mix on low speed until dough is sticky but pulls away from sides and doesnt stick to hands.
- 7
You may have to add some flour if it appears to loose.
- 8
In bowl, grease tops and sides of dough.
- 9
Cover with towel and let rise until doubled in size.
- 10
Punch down. Divide dough into rolls or loaves. Can even use for cinnamon buns.
- 11
Place in greased pan and let rise again.
- 12
Brush tops with milk.
- 13
Bake at 350 until golden brown.
- 14
If browning to fast, cover withfoil until bread is cooked completely.
- 15
Serve hot. This bread stays soft for days in wrap.
- 16
I made 5 mini loaves and one pan of rolls from this recipe :)
- 17
The starter you have left you can make another batch with or recipe can be doubled to use all of the starter.
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