Hokkaido Bread Loaf

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IMG_9606Hokkaido Bread Loaf

270g bread flour
30g plain flour
10g milk powder
40g caster sugar
1/2tsp salt
1 tsp instant yeast
50g egg
90g Hokkaido Fresh Milk (if can’t find just use fresh milk)
80g whipping cream

10g unsalted butter

Method
1. In your mixing bowl with dough hook, put in both flour and milk powder then place sugar, salt and finally yeast on the top.
2. Add in the egg, milk & whipping cream and knead into a soft dough.
3. Add in the butter and continue to knead for about 10 minutes then test by pinching a small ball and stretch it as thin as possible. If the dough doesn’t break, it’s ready.
4. Shape into a smooth ball and proof until doubled in size. Punch down gently and shape into a log and place into a 20 x 10 x 10cm pan.
5. Proof a second time until it went about an inch above the rim and bake in preheated oven at 170C for 35-40 minutes. Test for doneness by knocking on the crust, if sounds hollow, it’s done.
6. Remove from oven, let it cool in pan for 5 minutes then remove and cool on rack. Slice only when bread is completely cool.

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15 Comments »

  1. lim leong choo said

    Lovely loaf. Thanks for sharing

    Liked by 1 person

  2. Tehemena ijaz said

    What is mean by bread flour and plain flour

    Like

    • jeannietay said

      Bread flour = High Protein Flour
      Plain Flour = All purpose flour

      Like

  3. Anne said

    What can replace whip cream ….

    Like

    • jeannietay said

      just use milk is fine.

      Like

  4. lim leong choo said

    Hi Jeannie I try ur hokkaido bread loaf n it turn out so lovely. Thanks for sharing the recipe

    Liked by 1 person

    • jeannietay said

      Hi Lim, glad to know that! hope to see you trying more recipes!

      Like

  5. Pooh Bea said

    Dear Jeannie, may I knw this recipe can I use Bread Maker to make? Thank you for sharing… Hope to hear from you soon.

    Like

    • jeannietay said

      Yes, just place all ingredients in except the butter. Knead until a smooth dough forms before adding the butter. You can use the dough mode and take out and shape then bake in the oven if you wish.

      Like

      • Pooh Bea said

        Dear Jeannie, tq for replying. You had mentioned adding the butter. It it the Butter milk? What is this butter purpose? So sorry, I just bought a bread maker and thinking to bake a simple and easy recipe for my first try on this BM. Which is just dump all ingredients into. This recipe can be done? hope can hear from you soon. thank you!

        Liked by 1 person

      • jeannietay said

        I meant butter not butter milk. Left the butter softened a bit before adding into the dough and continue to let the machine knead the dough. Not sure how your machine works but mine usually stops after 1 proofing which takes 1.5 hours.

        Like

  6. Pooh Bea said

    Thank you for guidance ….. Jeannie!

    Liked by 1 person

  7. Morning Jeannie

    I am baking the Hokkaido Bread Loaf now. The top turn quite brown after 10 mins of baking. Is it alright to tent the loaf now?

    Thanks
    Chris

    Like

    • jeannietay said

      That shows your temperature is too high if browning so fast. Suggest you reduce it for next bake.

      Like

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