Food & Drink Magazine

Hokkaido Milk Bread (one Proofing)

By Rumblingtummy @RumblingTummi
My first experience with Hokkaido Milk Bread was back in 2006.  Back then, I have zero knowledge of bread making and that recipe was the first successful recipe that I had attempted.
Ten years later, I am attempting it again but this time with only one proofing.  I wonder why we need to do two proofing in the past?  Any bread expert out there who can enlighten me?
Hokkaido Milk Bread (one proofing)
Findings: As far as my memory can stretch, this bread really live up to standard.  It is soft and fluffy and most importantly, I know there isn't any preservative used.
I will try this recipe again with a double proofing to see the difference some time later.
What you need:
600g bread flour10g instant yeast30g milk powder80g sugar8g salt1 egg250ml milk150ml whipping cream
egg wash
Greased a baking loaf pan.
Mix all ingredients together to form a rough dough.
Knead until it is smooth and piable.
Divide dough into 4.
Using a rolling pin, roll into a long rectangle.
Roll down to form a roll.
Place into 4 rolls into the baking loaf pan and let it rest for 1 hour.
Glaze with egg wash. (I should have omitted this since I am using a close lid bread pan).
Bake at 170°C for 30 – 40 mins.
There are many occasions that I bought the same book without realizing until I reached home.
Hokkaido Milk Bread (one proofing)
Since I have an extra copy of this book and thus I would love to give this away (only applicable to Singapore).
If you are interested, just leave me a comment and your email address.  Entry should be submitted not later than 31 August 2016.  Still enough time for you to try out the recipe from the book.
If I have more than one request, then I will go by balloting.
Do join in the fun.
Cheers!If you have enjoyed this post by Rumbling Tummy, be sure to follow this Rumbling Tummy on Facebook, Instagram, Pinterest, Twitter and Google+.

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