Hokkaido Milk Bread Recipe
Hello friends, welcome to breads recipe. Today we are going to make Hokkaido Milk Bread Recipe.
Hokkaido milk bread, also known as shokupan, is a famous Japanese bread that is characterized by its fluffy and soft texture and sweet milk flavor.
It is a versatile bread that can be enjoyed for breakfast, as a snack, or as a base for sandwiches or French toast.
To make Hokkaido milk bread, you will need essential ingredients like flour, milk, sugar, yeast, salt, and butter.
The dough is made by combining the dry ingredients with the wet ingredients, including the milk and butter, until a smooth and elastic dough forms.
The dough is then left to rise until it doubles in size before being shaped into a loaf and left to rise again. The bread is then baked until golden brown, and a toothpick inserted into the center comes out clean.
The result is a beautiful and soft loaf of bread that is perfect when served warm with butter or jam. The bread can also be sliced, toasted, or used to make French toast or other sweet breakfast dishes.
Hokkaido milk bread is famous in Japan and has become increasingly popular worldwide due to its soft and fluffy texture and sweet milk flavor.
It is an excellent bread for those who prefer a more sweet and delicate bread, and it is an ideal base for various sweet and savory dishes.
Overall, Hokkaido milk bread is a delicious and satisfying bread that is perfect for anyone who loves soft and fluffy bread with a sweet milk flavor. It is an excellent addition to any meal or enjoyed as a snack on its own.
Here’s a recipe for Hokkaido Milk Bread, a soft, fluffy, and slightly sweet Japanese-style bread:
Ingredients for making Hokkaido Milk Bread Recipe
- 4 cups bread flour
- 1/4 cup granulated sugar
- 2 tsp active dry yeast
- 1 tsp salt
- 3/4 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter, softened
- 1/4 cup heavy cream
- Egg wash (1 egg beaten with 1 tbsp water)
Instructions for making Hokkaido Milk Bread Recipe
- Whisk together the bread flour, sugar, active dry yeast, and salt in a large mixing bowl.
- In a small saucepan, heat the whole milk until it’s warm but not hot. Please remove it from the heat and whisk in the eggs, softened butter, and heavy cream.
- Add the wet ingredients to the dry ingredients and stir until the dough comes together.
- Knead the dough on a floured surface for 10-15 minutes or until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it has doubled in size.
- Once the dough has risen, punch it down and knead it again for a few minutes.
- Divide the dough into three equal pieces and shape each piece into a ball.
- Place the dough balls into a greased loaf pan, cover the pan with a damp cloth, and let the dough rise again for 1 hour or until it has doubled in size.
- Preheat your oven to 350°F (175°C).
- Brush the top of the dough with the egg wash.
- Bake the bread for 30-35 minutes or until it’s golden brown and sounds hollow when tapped.
- Remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Once the bread has cooled, slice it and serve.
- Enjoy your delicious Hokkaido Milk Bread as a sandwich, toast, or even on its own!
Frequently Asked Questions about Hokkaido Milk Bread Recipe
Q: What is Hokkaido milk bread?
A: Hokkaido milk bread is a type of Japanese bread that is known for its soft, fluffy texture and slightly sweet flavor.
It is made with a unique technique that involves adding a roux (flour and water mixture) to the dough, which helps to create the bread’s signature texture.
Q: What ingredients do I need to make Hokkaido milk bread?
A: You will need bread flour, sugar, salt, milk, yeast, butter, and a small amount of egg and water.
Q: Can I use all-purpose flour instead of bread flour?
A: It is recommended to use bread flour for this recipe, as it has a higher protein content than all-purpose flour, which helps to create the bread’s soft and fluffy texture. However, you can use all-purpose flour if bread flour is not available.
Q: Can I make this recipe without milk?
A: No, milk is a critical ingredient in Hokkaido milk bread and cannot be substituted or omitted.
Q: Can I make this recipe without butter?
A: Butter is an important ingredient in Hokkaido milk bread, as it adds flavor and richness to the bread. However, you can use a non-dairy substitute such as margarine or coconut oil, which may affect the bread’s taste and texture
Q: Can I make this recipe without eggs?
A: Yes, you can omit the egg in this recipe, but it will affect the texture and color of the bread.
Q: Do I need a stand mixer to make this bread?
A: While a stand mixer can make the process easier, you can also make this bread by hand using a large mixing bowl and a wooden spoon.
Q: How long does it take to make Hokkaido milk bread?
A: The total time for this recipe is about 3-4 hours, including rising time.
Q: Can I make this recipe into rolls or buns?
A: Yes, you can shape the dough into rolls or buns instead of loaves.
Q: How should I store Hokkaido milk bread?
A: Hokkaido milk bread can be stored in an airtight container or wrapped in plastic at room temperature for 2-3 days. It can also be frozen for more extended storage.
Q: Can I make this recipe ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. You can also freeze the dough for more extended storage.