Hokkaido milk bread

Name: Hokkaido milk bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Cuisine: En
Ingredients: 220 g Bread flour; 30 g Plain flour; 3 g Salt; 3 g Instant yeast; 35 g Fine sugar; 52 g Egg (1 egg); 133 g Hokkaido milk; 15 g Unsalted butter

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5 servings

Very Easy

45 min

226 Kcal

Ingredients

220 g Bread flour
30 g Plain flour
3 g Salt
3 g Instant yeast
35 g Fine sugar
52 g Egg (1 egg)
133 g Hokkaido milk
15 g Unsalted butter

Estimated cost: 0.72€ (0.14€/serving)

Preparation

Preparation15 min

Cook time30 min

Put all the dry ingredients into the mixer and mix well.
Add in the liquid ingredients except butter and mix well.
Add in butter and knead until smooth and elastic and the dough no more sticking at the side of the mixing bowl.
Let it proof for 60 minutes in a clean bowl cover with cling wrap.
Flatten the dough and roll it up like swiss roll.
Placed it into a loaf pan and proof for another 50 minutes.
Brush some milk on the surface of the bread dough.
Bake at 170C for 30 minutes for uncovered loaf tin.