Hokkaido milk bread

5 servings
15 min
30 min
Very Easy


Number of serving: 5
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


  • 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.


Hokkaido Milk Bread, photo 1Hokkaido Milk Bread, photo 2Hokkaido Milk Bread, photo 3

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