Recipe of Quick Hokkaido (Japanese Milk Bread)

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Simple Way to Make Super Quick Homemade Hokkaido (Japanese Milk Bread). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Hokkaido (Japanese Milk Bread), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hokkaido (Japanese Milk Bread) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few ingredients. You can have Hokkaido (Japanese Milk Bread) using 14 ingredients and 17 steps. Here is how you can achieve that.

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

Ingredients and spices that need to be Get to make Hokkaido (Japanese Milk Bread):

1. For the starter:
2. 1/3 cup bread flour
3. 1/2 cup whole milk
4. 1/2 cup water
5. For the dough:
6. 3 cups bread flour
7. 1 teaspoon salt
8. 1/4 cup sugar
9. 2 1/4 teaspoons rapid rise yeast
10. 4 tablespoons softened butter
11. 1 egg room temp
12. 1/2 cup warmed milk
13. Milk for brushing on top before baking
14. Melted butter to brush on top after cooking

Instructions to make to make Hokkaido (Japanese Milk Bread)

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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