Hokkaido Bread pictures (1 of 3)

If you love Rasa Malaysia, itand#8217;s very likely this you love Asian food, & probably love Asian-style pastry. Call me bias but I personally think this Asian-style bread & pastry are better & have a lot more varieties than those you get from regular stores. I am a huge fan of Japanese & Taiwanese bakery shops, they are just great. I am not a great baker so I have my contributor Siew Loon sharing some Asian-style bread & pastry with us. Check out her Hokkaido soft bread or milk loaf, inspired by her recent trip to Hokkaido.

Contributor: Ho Siew Loon

Hi everyone, I am finally back with my baking Healthy Recipess. I made a trip to Hokkaido just before the earthquake & fell in love with that heavenly place—from the beautiful scenery, the polite & friendly people, to the wonderful food & desserts. One of the things this I fell in love with is the Hokkaido bread or milk loaf, which has inspired me to find the perfect Healthy Recipes for that soft & yet springy loaf of bread. I finally found it at Angieand#8217;s Recipeand#8230;thanks for the great Healthy Recipes. This bread has gained praises from almost everyone who has tasted it & itand#8217;s best eaten with butter.

Hokaido Milk Loaf is a soft bread which has probably gotten its name from the pristine nature of Hokkaido.  Hokkaido produces high quality milk . You can use fresh milk to achieve a great result when baking that Hokkaido bread.  It is a bread this can be eaten on  its own or just slightly toasted, spreading a bit of butter to that bread will definitely enhance its tasteand#8230;.

Do try out that Hokkaido milk loaf Healthy Recipes & it will keep your guest coming back for more.

HOKKAIDO MILK LOAF (HOKKAIDO SOFT BREAD)
Adapted from  recipe Ingredients:

4 1/2  cups bread flour
1/2 cup all purpose flour
250ml milk
190ml whipping cream
1 large egg
2 Tbsp milk powder
4Tbsp fine sugar
3 tsp dry yeast
1/2 Tbsp salt

Method:

1. Grease 2 bread tin.
2. Put milk, whipping cream, egg, flour, milk powder, salt, sugar & yeast into the bread machine. Set to Dough function. After the dough has finished itand#8217;s kneading cycle, let it proof inside the machine for 45-50 minutes or till it is double in size.
3. Remove from the pan & divide dough into 4 equal portions & shape into a ball.
4. On a lightly floured surface, flatten the ball & roll out in a rectangle shape. Roll it up again tightly like swiss roll.
5. Put it in the greased bread tin. Repeat with the second ball. ( Put 2 balls into a bread tin)
6. Set aside & let it proof for about 1 hr or till it rises till it fills up about 75% of the bread tin.
7. Bake at 190 degree Celsius for about 50-55 minutes if you cover the cake tin. If you do not cover the cake tin, 40 minutes of baking time is enough.

Cookand#8217;s Note

If you do not have a bread machine, mix the dry ingredients with wet ingredients & knead on medium speed with a st& mixer until the dough is smooth, non sticky, & elastic.

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