Hokkaido Milk Bread Recipe – The Ultimate Soft and Fluffy Bread
Hokkaido Milk Bread, also known as Japanese milk bread, is a delicate, ultra-soft, and fluffy bread that stays fresh longer thanks to the unique Tangzhong (water roux) method. This recipe produces bakery-style bread with a slightly sweet taste, perfect for sandwiches, toast, or even enjoying on its own.
If you love homemade bread, this Hokkaido Milk Bread recipe will quickly become a staple in your kitchen. The tender crumb, subtle sweetness, and incredible aroma make it irresistible. Plus, it uses all-natural ingredients, so you can skip store-bought bread for good!
This expanded recipe includes step-by-step instructions, expert tips, variations, and troubleshooting to ensure your bread turns out perfect every time. Let’s get started!
Why You’ll Love This Hokkaido Milk Bread Recipe
✔ Super Soft & Fluffy – The Tangzhong method locks in moisture, giving you the lightest bread ever.
✔ Naturally Preserved Freshness – This bread stays soft for days without preservatives.
✔ Rich & Buttery Flavor – A hint of sweetness and a milky aroma make it irresistible.
✔ Perfect for Any Occasion – Use it for sandwiches, French toast, or enjoy it with butter and jam.
What is Tangzhong (Water Roux)?
Tangzhong is a cooked flour paste made by heating flour and liquid (water or milk) until it forms a thick, pudding-like consistency. This technique originated in Asia and is the secret behind Hokkaido Milk Bread’s extra moisture and tenderness.
When added to the dough, Tangzhong helps:
- Retain moisture, keeping the bread soft for days.
- Improve elasticity, making the dough easier to knead and shape.
- Enhance texture, giving the bread its signature fluffy crumb.
How to Make Tangzhong (Water Roux)
You’ll need:
- 2 tbsp bread flour
- 1/2 cup water or milk
Instructions:
- In a small saucepan, whisk together the flour and liquid until smooth.
- Cook over low heat, stirring constantly, until it thickens to a pudding-like consistency (about 3-5 minutes).
- Remove from heat and let it cool completely before using.
Tip: You can make Tangzhong in advance and store it in the fridge for up to 2 days.
Ingredients for Hokkaido Milk Bread
To make this fluffy Japanese milk bread, you’ll need:
For the Dough:
- 1/2 cup cold milk – Provides richness and moisture.
- 1 tsp sweetened condensed milk – Enhances the slight sweetness.
- 3 tbsp sugar – Helps activate the yeast and adds a mild sweetness.
- 1 tsp dried yeast – The leavening agent for a good rise.
- 1 whisked egg – Adds structure and richness.
- 110g-120g Tangzhong (water roux) – The key to the ultra-soft texture.
- 2 cups bread flour – Provides the necessary gluten structure.
- 1/2 cup cake flour – Makes the bread extra soft.
- 1 tbsp milk powder – Enhances the milky flavor.
- 25g salted butter (softened) – Adds richness and enhances flavor.
This recipe makes one large 2lb loaf or two small 1lb loaves.
Step-by-Step Instructions for Making Hokkaido Milk Bread
Step 1: Prepare the Dough
- In a large mixing bowl, combine cold milk, condensed milk, sugar, yeast, whisked egg, Tangzhong, bread flour, cake flour, and milk powder.
- Use chopsticks or a fork to mix until a shaggy dough forms.
Step 2: Knead the Dough
- Add the softened butter to the dough.
- Knead by hand using the slap and fold method until the dough becomes smooth, springy, and elastic (about 15-20 minutes). If using a stand mixer, knead on medium speed for 10-12 minutes.
Tip: The dough should pass the windowpane test, meaning you can stretch it thin without tearing.
Step 3: First Rise (Bulk Fermentation)
- Cover the bowl with plastic wrap and let the dough rise in a warm place for 2 hours, or until it has doubled in size.
- Alternatively, for better flavor, let it cold proof overnight in the fridge.
Tip: If your kitchen is cold, place the dough in the oven with the light on and a cup of hot water.
Step 4: Shaping the Loaf
- Transfer the dough to a lightly floured surface and punch it down to remove air bubbles.
- Divide the dough into 3 equal portions and roll each into a smooth log.
- Place the logs into a greased loaf pan (9x5-inch) and cover.
- Let the dough rise again in a warm place for 1-2 hours, until it nearly reaches the top of the pan.
Step 5: Baking the Hokkaido Milk Bread
- Preheat your oven to 170°C (338°F).
- Brush the top of the dough with a light egg wash for a glossy finish (optional).
- Bake for 40-45 minutes until the top is golden brown.
- Remove from the oven and let it cool on a wire rack before slicing.
Tip: Every oven is different, so adjust the baking time and temperature as needed.
Storage & Freshness Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Not recommended, as it can dry out the bread.
- Freezer: Wrap tightly and freeze for up to 1 month. Thaw at room temperature before serving.
Expert Tips for Perfect Hokkaido Milk Bread
✔ Use cold milk to control dough temperature and prevent overheating.
✔ Knead well until smooth and elastic—this ensures the fluffiest texture.
✔ Use high-protein bread flour for the best gluten development.
✔ Cold rise for deeper flavor if you have extra time.
✔ Check for doneness by tapping the bottom of the loaf—if it sounds hollow, it’s done!
Variations & Serving Suggestions
- Honey Hokkaido Milk Bread – Replace sugar with honey for a richer taste.
- Matcha Milk Bread – Add 1 tbsp matcha powder for a green tea twist.
- Chocolate Swirl Bread – Knead in melted chocolate or cocoa powder.
- Sweet Toast – Spread with butter and honey for a delicious breakfast.
Common Troubleshooting Issues
❌ Dough is too sticky? – Add a bit more bread flour.
❌ Bread didn’t rise? – Your yeast might be expired or the dough was too cold.
❌ Loaf is dense? – It may be under-kneaded or over-proofed.
❌ Crust is too hard? – Cover with foil halfway through baking.
Final Thoughts
Once you bake this Hokkaido Milk Bread, your home will smell like a bakery, and you'll never want store-bought bread again! This recipe is beginner-friendly and perfect for anyone who loves soft, fluffy bread with a hint of sweetness.
Try it today, and let me know how it turns out! Happy baking!
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