Hokkaido-Inspired Milk Bread Recipe

01

Step 1

Start by making the tangzhong: heat the milk gently in a small pot, then whisk in the bread flour until it thickens into a smooth paste. Transfer that to a medium bowl, add half a cup of milk and the beaten egg, then mix everything together well.

02

Step 2

In a large bowl, combine the flour and yeast. Pour in the tangzhong mixture and stir with a spatula or your hands until the dough comes together with no dry flour left. Cover the bowl with a damp towel and let it rest for about 20 minutes.

03

Step 3

After the rest, sprinkle the salt over the dough and knead it in well. Then add the sugar little by little, kneading after each addition until the dough is silky and smooth — this should take around 10 minutes. Finally, work in the butter until it’s fully incorporated and the dough feels soft and elastic.

04

Step 4

Shape the dough into a ball and place it in a generously oiled bowl, turning it around so every side is coated. Let it rise at room temperature until it doubles in size, which usually takes about an hour.

05

Step 5

Once risen, turn the dough out onto a clean surface and gently press it into a rectangle. Roll it up into a tight cylinder and transfer it to a loaf pan. Cover it again and let it proof until doubled in size, roughly another hour.

06

Step 6

Preheat your oven to 375°F (190°C). When it’s ready, pop the loaf onto the middle rack, then lower the temperature to 350°F (175°C). Bake for 30 to 35 minutes, until the top is beautifully golden brown. Let the bread cool for about 5 minutes in the pan before turning it out onto a wire rack. Wait until it’s completely cooled before slicing to enjoy the best texture.