HOKKAIDO MILK LOAF (HOKKAIDO SOFT BREAD)

Recipe source: adapted from Rasa Malaysia and Angies Recipes

Method: Straight dough (i make half of the recipe) Ingredients: 270 g bread flour30 g cake flour (i used all purpose flour)125ml milk75ml whipping cream1/2 egg (about 32 g)15 g milk powder40 g castor sugar1 1/4 tsp dry yeast1 tsp salt Method: 1. Grease 1 bread tin. (mine 10.5cm x 19cm x 10.5cm) 2. Put milk, whipping cream, egg, flour, milk powder, salt, sugar and yeast into the bread machine. Set to Dough function. After the dough has finished its kneading cycle, let it proof inside the machine for 45-50 minutes or till it is double in size. 3. Remove from the pan and divide dough into 2 equal portions and shape into a ball. 4. On a lightly floured surface, flatten the ball and roll out in a rectangle shape. Roll it up again tightly like swiss roll. (refer pic a) 5. Put it in the greased bread tin. Repeat with the second ball. ( Put 2 balls into a bread tin) 6. Set aside and let it proof for about 1 hr or till it rises till it fills up about 75% of the bread tin. 7. Bake at 190C for about 50-55 minutes if you cover the cake tin. If you do not cover the cake tin, 40 minutes of baking time is enough. (i baked mine for 38 minutes with out the cover) Note: If you do not have a bread machine, mix the dry ingredients with wet ingredients and knead on medium speed with a stand mixer until the dough is smooth, non sticky, and elastic.