Hokkaido Milk Bread
May 2020
This is a soft, enriched sandwich bread that my family loves. The tangzhong
(milk paste) technique helps the bread stay fresh for a week or two.
This quantities below make two 9x4 loaves, which I usually bake in
covered Pullman pans. The
recipe is adapted from
King Arthur Flour,
but with less sugar and yeast.
For the tangzhong:
- 86g water
- 86g whole milk
- 28g bread flour
For the dough:
- 596g bread flour
- 28g nonfat dry milk
- 50g sugar
- 11g (2 tsp) salt
- 10g (1 tbsp) instant yeast
- 226g (1 c) whole milk
- 2 large eggs
- 114g (8 tbsp) unsalted butter, melted
- Whisk the tangzhong ingredients in a small pan and cook over low heat until
the whisk leaves trails in the bottom of the pan (3–5 minutes). Let the
paste cool to lukewarm.
- Combine the paste with the remaining ingredients in the bowl of a stand
mixer. Mix with a hook on low speed until the dough begins to come together,
then increase to medium speed. Knead until the dough is smooth and elastic,
which may take up to 15m. The dough will still be sticky.
- Transfer dough to a lightly-oiled bowl and let rise until puffy but not
necessarily doubled in size, 60–90 minutes.
- Gently deflate the dough, then divide into eight equally-sized pieces
(170–175g each). Flatten each piece into a 5x8 rectangle, then fold the
short ends into the center. Then re-flatten each piece into a slightly
smaller 4x6 rectangle and roll it into a 4-inch cylinder. Arrange four
cylinders in each loaf pan.
- Let dough rise 40–50 minutes, or until it nearly fills the pan. Preheat oven
to 350F.
- Mist the tops of the loaves with water (or brush with milk), cover, and bake
for 20 minutes. Remove the covers and bake for an additional 10–15 minutes,
or until the tops are browned and the internal temperature is at least 190F.
- Cool loaves in pans for a few minutes, then transfer to a wire rack. Don’t
slice until the loaves are room temperature!
Notes
The elaborate shaping technique really makes a difference in gluten development
and the final loaf’s shape — done as described, the loaf fills the pan and has
an attractive, even square shape. The difference is even more pronounced when
baked in an open pan.