Hokkaido Milky Loaf – a delicious recipe with bread flour, cake flour, active yeast, powdered milk, sugar, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix all the ingredients in the bowl of an electric stand-mixer.
2
Remember separate the yeast from salt and sugar to avoid the dehydration.
3
Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leaves from sides of mixing bowl.
4
Cover with a damp towel and allow the dough to ferment until double in size, about 60 minutes.
5
Take out the dough and press out the gas produced during the proof.
6
Divide it into 4 portions.
7
Round up and let rest for about 20 minutes.
8
Roll each dough out and roll up and place in a 13x33x12 cm loaf pan.
9
After shaping, let the dough rise up to 2/3 full.
10
Brush with egg wash or milk.
11
Bake in a preheated 170C/340F oven for about 40 minutes.
1165
kcal
Calories
41
g
Fat
164
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 cups bread flour, ½ cup cake flour, 10 g dry active yeast, ¼ cup powdered milk, and more.
Yes, Hokkaido Milky Loaf falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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