Hokkaido Milk Bread

Hokkaido Milk Bread is a classic buttery soft loaf of heaven. I haven't made it for a while and hit some sticky situation. As a mom, I woke up early on a chill weekend to make this for afternoon tea. My kids love it as its so soft and light. I hope you give it a try.



3 tablespoons or 23g bread flour

1/4 cup Hokkaido Whole milk

1/4 cup water

(Should make about 1/2 cup of starter)

Ingredients for bread dough:

2 1/2 cup or 325g bread flour and more to shape the dough

1/4 cup or 60g of sugar

7g (1 pack) of instant yeast 

1 teaspoon or 4g of salt

1/2 cup of starter (from above)

1 large egg

1/2 cup or 120ml Hokkaido whole milk

4 tablespoons or 60g of butter (room temperature)




In a small saucepan with low heat, mix water, milk and flour and cook until just thickened.  Let cool and measure 1/2 cup

In a mixer with a dough hook, add flour, sugar, yeast, salt and mix until combined.

Add milk, egg and 1/2 cup starter and knead until all combined and dough is smooth.

Add butter and knead for another 10-15 minutes until dough is smooth and stringy.

In a greased mixing bowl, place dough inside and cover with a towel and let it rest in a warm place (Inside a microwave or oven not turned on). Wait until double the size. 30-60mins depends on your room temperature

Lightly flour your hands and table, place dough on top and using a knife or a dough scraper, cut dough into half and using a tuck, fold and gather motion to form two small circular dough ball.

Place in two separate bowls and let it proof again with a towel on top in a warm place for 30-60mins until double the size.

Take the dough out and punch to release air bubbles.

On a floured surface, tuck, fold and roll until an oval shape dough is formed.  

Using a rolling pin or the palm of your hand, roll dough until flat.

Folding one third on each side to meet in the middle.  Roll again to flaten

Then roll dough into a loaf form and place in a greased loaf pan or any baking pan. You can also just roll in to ball form and place in a circular baking pan.   

Final proofing until the dough is doubled in size again. Pre-heat oven at 375C or 190C.

Brush with milk and place in a pre-heated oven at 375F or 190C and bake until golden brown.  About 30 mins. 

Let cool and enjoy.