Hokkaido Milk Bread

Hokkaido Milk Bread

Reminds Me Of Kings Hawaiian Bread!

Difficulty: Moderate

Prep Time: 2 hours, 30 minutes

Cooking Time: 30-35 minutes

Ingredients

3 tbsp water

3 tbsp milk

2 tbsp bread flour

3/4 cup milk

1 egg

2 1/2 cups bread flour + dusting

1/4 cup sugar

1 tbsp active dried yeast

1 tsp salt

1/4 cup butter, melted

vegetable oil for greasing

Egg Wash

1 egg

2 tbsp milk

Cooking Tools

Small saucepan

Bread loaf

Large mixing bowl

Stand mixer with paddle

Pastry brush

Plastic wrap

Rolling pin

Directions

1. In a small saucepan, whisk together 3 tbsp water, 3 tbsp milk and 2 tbsp flour on low heat.  Whisk until smooth and slightly pasty.  Remove from heat and whisk in 3/4 cup milk and dissolve flour mixture then whisk in 1 egg until whisk through.

2. In the mixing bowl, add; 2 1/2 cups bread flour, 1/4 cup sugar, 1 tbsp yeast, 1 tsp salt, butter and the egg, flour liquid from saucepan and blend on low until dough ball forms and pulls away from the bowl.  If it is to sticky, just add a little bit of flour.  Grease mixing bowl and add in the dough ball, cover with plastic wrap and place in a warm location to let rise for 1 hour, 30 minutes.

3. Once risen, punch down dough and place on a flour covered work surface. Knead into a large ball, then divide into four sections, roll each section into a ball.  Use a rolling pin and roll out to about 8-9 inches long and with width of the loaf pan.  Roll dough from one side to another and place in greased loaf pan.  Proceed the same with the other three dough balls.

4. Place bread in a warm area for about 45 minutes to rise again.

5. Preheat oven to 350 Degrees F. Whisk together egg wash and brush on top of bread dough then place bread in the oven and bake for 30-35. Remove and let stand for 10 minutes before inverting to a rack or cutting board.

Yields 1 loaf