🥛🍞 I grew up eating milk bread from the bakeries in Singapore & fell in love with brioche in my teens. This is my rendition of easy-to-make Hokkaido Milk Bread, MINUS the machines and powdered milk 🥛🍞

👩🏻‍🍳 This is a good "intro" bread to bake if you're nervous about navigating into yeasty territory (sourdough next?!) and I highly recommend it for an über comforting flavor.

🥛🍞 HOKKAIDO MILK BREAD 🥛🍞

[TANGZHONG]

3 tbsp Milk

3 tbsp Water

2 tbsp Bread Flour

+ 2 tbsp Milk (to cool)

Whisk milk, water, and bread flour together on very low heat and bring it up to a medium heat until it thickens.

Add 2 tablespoons of milk, one at a time, to cool it down. Whisking constantly.

[EGGWASH]

1 large Egg (beaten)

1 tbsp Water

1 tbsp Heavy Cream

Beat everything together to get that tasty shine!

[MILK BREAD]

330g Bread Flour

2 tbsp Heavy Cream

30g Brown Sugar

20g White Sugar

9g Instant Yeast

120ml Whole Milk

60ml Melted Butter

1 large Egg (beaten)

1 tsp Salt

Add everything together (including prepped+cooled tangzhong) and knead for about 5-8 minutes (until elastic).

Allow to rise in a covered bowl for 1 hour.

Butter baking pans generously.

Divide bread after first rise into even portions.

Reroll.

Add to baking pans and cover for second rise (50 mins).

Preheat oven to 180°C.

Brush bread with eggwash just before placing into the oven.

Bake for 28-32 minutes.

*TIP: If your tops start to burn, gently place a sheet of aluminium foil shiny-side down on top of your bread.

Remove from oven.

Cool in pans (10 mins).

Transfer to rack.