Eggless Hokkaido Milk Bread

• Rest_dough dough for 1.5-2 hours
• Rest_dough shaped dough for until doubled

Nutrition values are AI-estimated based on ingredients.

• 30g bread flour (for tangzhong)
• 60g water (for tangzhong)
• 60g milk (for tangzhong)
• 365g T65 bread flour
• 20g milk powder
• 60g caster sugar
• 2 tsp instant dry yeast
• 1/4 cup thick yoghurt
• 1 tsp salt
• 125 grams milk
• 60g unsalted butter at room temperature
• Garlic (for serving)
• Butter (for serving)
• Salt (for serving)

1. 1Prepare tangzhong by cooking bread flour, water, and milk in a saucepan over a stove, stirring continuously for 2-3 minutes until it thickens into a smooth paste.
2. 2Cover the tangzhong and let it cool completely.
3. 3Combine bread flour, milk powder, caster sugar, instant dry yeast, and salt in a large stand mixer bowl and mix briefly.
4. 4Add milk, thick yogurt, and the cooled tangzhong paste to the dry ingredients in the stand mixer bowl.
5. 5Attach the bowl to a stand mixer with a dough hook and knead the dough until it is smooth.
6. 6Slowly add the soft unsalted butter and continue kneading until the dough is smooth, elastic, and passes the windowpane test.
7. 7Shape the dough into a smooth ball, place it in a bowl, cover, and let it proof for 1.5-2 hours or until it has doubled in size.
8. 8Transfer the dough to a countertop, divide into three equal portions, flatten each into an oval, fold lengthwise into a cylinder, and seal the ends.
9. 9Place the shaped dough cylinders into a lidded rectangular bread mold and allow them to proof again until doubled in size and filling the mold.
10. 10Bake the lidded bread in an oven at 175 C for 45 minutes or until the crust is a rich golden-brown.
11. 11Remove the bread from the oven, let it cool completely in the tin, then demold and transfer to a wire cooling rack.
12. 12Slice the cooled bread, optionally pan-toast a slice with garlic, then butter generously and sprinkle with salt for serving.

These instructions are our analysis of the original video. Watch on YouTube →