Hokkaido Milky Loaf

I have finally found the bread recipe that yields the "right" texture!!

I really like my bread to be cottony soft and fluffy. I found this recipe from this site sometime back, but didn't get to try it till now. I have seen another Hokkaido Milky Loaf recipe from a cookbook, but that is made with Hokkaido's Furano fresh milk, which of course is not available here. This recipe uses ordinary fresh milk.


I followed the recipe exactly but only halved the portion as we wouldn't be able to finish such a big loaf. The special thing about this recipe is that it uses whipping cream. I guess this makes the bread soft and increases the moisture. The bread was still moist when left overnight even though no additives such as bread improver is used! This bread can be made by using the straight dough method or the Water roux method. I find the Water roux method too troublesome, although it will yield a much softer texture.

It was a breeze making this loaf using the straight dough method. I simply added all the ingredients into my bread machine, set it to the "sweet bread" function and let it run on its own. Do note that if you are using a bread machine to do the kneading, you will have to scrape down the side of the pan from time to time. The dough appeared to be very sticky and wet in the beginning. When the loaf is done, do remove it from the pan carefully. When fresh out of the oven, the loaf was very delicate! It was so soft that I deformed it when I tried to remove the kneader at the bottom :'(


A closer look at the texture of the bread. This is the best bread I have made so far. The texture is truely cottony soft, and it tasted even better than the sweet bun bread that I have made earlier. The bread is delicious eaten plain and it is not necessary to warm or toast it even though it was left overnight. This is the kind of bread that I will make and give it away to friends and family members :))