Foodie

Tuesday, March 10, 2009

Hokkaido Bread



















The Hokkaido Milk Loaf has apparently been the rage of baking bloggers some time ago, and it has been in my 'to-try-list' for awhile. Finally, i have made it. This bread is fragrant and cottony soft, it is a 'can't-stop-at-one-slice' deliciousness! Extra good when fresh out of the oven and a favorite for those who like their bread sweet.


Ingredients:
1 cup Whole milk
5 fl oz Whipping cream
1 large Egg
1 1/2 tsp Salt
5 tbsp Sugar
3 tbsp Milk powder
4 cups Bread flour
1/2 cup Cake flour
3 tsp Instant yeast







Method:

Put the ingredients in the bread machine according to the order , first the liquids and lastly the instant yeast.









Use the dough function of the bread machine.

When dough is proven , remove from bowl of bread machine and press out the gas produced during the proof.

Divide it into 4 portions.

Round up and let rest for about 20 minutes.
Grease 2 loaf pans.

Roll each dough out and roll up. Place 2 rolls into a loaf pan.

Let the dough rise up to double.

Brush with egg wash or milk.

Bake in a preheated 350f oven for about 35 - 40 minutes.


Serves

31 comments:

ch3rri said...

Make me want to eat some bread now. Look so yummy. :)

Beachlover said...

Aunty..this look good!! I must try your recipe soon!! thanks! btw,I don't have bread machine,can I use bread hook mixer to knead this bread?

Big Boys Oven said...

aunty aunty your bread look so soft and silky fresh! . . .

i bake for you :) said...

Oh yum! I loved the Hokkaido milk dome from BreadTalk! Especially nice dipped in hot green milk tea. Mmmm.. I want to make some of this soon! :)

lilyng said...

beachlover

sure you can use the cake mixer.

invest in a breadmachine, it is worth it, sayang the kitchenaid. Visit your goodwill or trift stores and you could get a bargain especially when they have 50% off day. I bought 4 breadmachines already and they only costed about 3 - 5 usd.

lilyng said...

sunny

i baked this on friday and it is still soft today.

Angie  said...

oh, this is my all time fav. bread....now I eat bread for breakfast, for lunch and for dinner....no kidding...I even ate two slices of bread this afternoon as a snack....
p.s. you've changed the blog layout and background....I always love to try different layouts and templates....

Mary said...

Lily, this looks wonderful. Thanks for the tip about inexpensive bread machines.

Little Corner of Mine said...

So you have changed a new template. No wonder the last few days, your blog has been pretty messed up. I was like something must be going on. Hehe...

Anonymous said...

Aunty,
I love your blog, always delicious looking pics, and I also have tried some of your recipes, usually turned out great, thanks for sharing. What is whipping cream, if cannot find, what can I replace with, and also how long should I put the ingrs for bread if I use Kitchenaid mixer, unfortunately do not have bread machine. Thanks again, much appreciated....Susie

lilyng said...

susie

Heavy cream, also called heavy whipping cream, is whipping cream with a milk fat content of between 36 and 40 percent. Whipping cream will double in volume when whipped. Heavy cream is not the same as the British double cream. Double cream has 48% butterfat, 8% higher than the highest-fat cream available in the United States. To sub, look for cream that has 36 - 40 percent milk fat.

If you are using a kitchenaid stand mixer, hold back a cup of flour and mix the rest of the ingredients without the butter and using the paddle, beat the batter until it forms spider-web like texture, then add in the butter and the rest of the flour. As soon as it clears the bowl, change to the dough hook and knead dough until a tiny piece can be stretch out with breaking. Cover the bowl with a plastic wrap and let double proof until double it's size.

Continue following the recipe.

Anonymous said...

Hi Lily, your Hokaido bread so white..and soft. Mine turn to yellowish, do you know the reason ?? TQ, Joan

lilyng said...

joan

it could be the brand of the bread flour, milk powder or the egg used - a free range egg has a very yellow yolk.

Anonymous said...

Hi aunty, can I use thickened cream instead? It has 35% milk fat.
My bread came out very dense.

Lady Marmalade said...

Aunty Lily, yr recipes never fails me....I baked the bread last week after I made the crysanthemum jelly. I like the texture of the bread very much! Thanks again! Loretta

Anonymous said...

Hello Lily,

Is instant yeast same as the active dry yeast?
pei

lilyng said...

pei

no instant yeast would be the same as rapid rise yeast.

active dry yeast needs to be activated - letting it foam first before using

Clumsy said...

Thank you for posting it in U.S. standard measurement (cups,tbsp,tsps...). Now I have a reason to take out my dust-covered bread machine. I'll check out your other breads. Thanks again.

Anonymous said...

Hi Lily,
I tried this recipe on monday and my bread turned out dense not like yours looking soft n fluffy. why is that so"?

As I did not have a bread machine, i used kitchenaid as u have suggested earlier. However, in ur suggestion, u mentioned to hold the butter. According to your recipe, butter was not used. what should I be holding back? the whipped cream, which i did ..
is the dough supposed to feel sticky when proofing and after?
Hope to hear from u soon, thanks.
P.S. could i use choc flavoured milk? libratoh

lilyng said...

libratoh

i am so sorry about the error. most bread has butter or oil but unfortunately this bread has not and uses whipped cream.

in this case, put all the ingredients in the mixer but hold back a cup of flour, beat with k beater until spiderweb consistency, then slowly add in the rest of the flour. Change to the dough hook and knead until dough is elastic and silky. take a tiny ball and check for balloon stage = that is stretch the dough to see if it does not break while stretching

Anonymous said...

Dear,

May i seek your advice on what brand of bread machine to purchase?
They are so many choices in the market.I would like to get one ASAP to try out your lovely sharing recipes...
Thank you....

lilyng said...

anonymous

i don't know which brand is available where you are. There is no need to buy an expensive machine cos i use the machine for kneading mostly and i don't need all the other functions, therefore get one with basic functions. If you are in the United States, i would suggest getting one from Goodwill or thrift stores.

Anonymous said...

Dear Lily,

Thank you for your prompy reply.
Im currently in malaysia.
There are several brands such as kenwood,panasonic and others....
Thank you for advicing on getting a simple machine for kneading....I will try to get one ASAP and try out ur lovely recipes.
Hoping for a good outcome.

See ya.

Anonymous said...

dear lily,

5fl oz whipping cream is equal to how many gm/ml?

Thank you.

lilyng said...

anonymous

5 fl oz should be 150 ml

veronica said...

Can you let me know how many lbs setting did you use for the bread macine. 2 lbs or 1.1/2 lbs setting?

Per your advise, I got a used breadmaker and can't wait to try this bread!

lilyng said...

veronica

it really depends on the bowl size of your machine - if you are having a bowl that can make a 2 lb bread, then you can certainly use this machine to make this bread which is 1 1/2 lbs

Leanne said...

HI Lily, can all purpose flour be substituted for bread flour? I saw on the Robin flour site that these two can be sub 1 for 1 but many comments on the web says no. I wonder if it is b/c diff place has diff names. Is it ok to sub APF for BF in the states?

Thanks!

lilyng said...

leanne

i have used all-purpose flour bleached or unbleached for making sweet bread and i prefer the texture which is less sticky to the teeth cos all-purpose has less gluten. But for making loaf bread, i would recommend using bread flour or high gluten flour.

carh said...

hi ... please i need recipes asiatic bread (chinesse and others ...) please send link ...
thanks
hola por favor necesito recetas de panes de asia (china y otros) favor enviar pagina web
gracias
usaporusa@gmail.com

lilyng said...

carh

i would gladly link you to any bread recipes but you would have to be specific

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