Saturday, February 13, 2010

Hokkaido Milk Loaf

This bread is the most amazing bread ever! It is the best bread I have yet made, tastes sooooo good, especially when eaten straight out of the oven. I made it in several variations, plain, with raisins, and with cheese and garlic. All yummmmy!!!! The original recipe is made with a bread maker, but since I don't have one, I made it by hand.

Original Recipe here
1 egg, lightly beaten
220g fresh milk (I used skim milk)
180g heavy whipping cream
9g salt
80g sugar
540g bread flour
60g cake flour (high ratio flour)
30g milk powder
10g instant yeast

1. Put the ingredients to the breadmaker pan according to the list.
2. Select dough function and let the machine knead the dough.
3. Once the machine beeps, take the dough out onto a lightly floured table and punch it down.
4. Shape the dough into a rectangular shape using your hands (try not to punch too much air out).
5. Roll it out into a swissroll and place it in a butter pan and leave it to rise till double in size.
6. Brush the bread with milk or egg wash and bake in a preheated oven at 170C for about 40mins.


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