Hokkaido milk bread

1. 1

   To make the starter, put the flour, milk and 4 tablespoons water in a small saucepan over a medium heat and stir continuously for 4-5 minutes, or until the starter thickens to the consistency of mashed potatoes. Transfer to a bowl, cover and leave until the starter is at room temperature.

2. 2

   To make the dough, put the flour, sugar, yeast, milk powder (or condensed milk) and salt into the bowl of a stand mixer and whisk together. Add the milk, starter and beaten egg. Using the dough hook attachment, beat on a low speed for 5 minutes. Add the butter and beat for 5 more minutes. Turn the speed up to medium and beat for a final 5 minutes.

3. 3

   Transfer the dough to a lightly oiled bowl, cover and leave for 1 hour or until doubled in size.

4. 4

   Brush a 900g/2lb loaf tin with oil. Turn the dough out onto a lightly floured surface and divide into four equal pieces. Roll each piece out to a rectangle and then fold in each of the long sides. Starting at one of the shorter edges, roll up and then place in the oiled loaf tin, seam-side down. Repeat with the remaining pieces of dough. Cover and leave to rise for 45 minutes.

5. 5

   Preheat the oven to 200C/180C Fan/Gas 6. Once the dough has risen, brush the top of the loaf with cream or melted butter and bake for 35-40 minutes or until the top is golden brown. Carefully lift the bread from the tin and tap the bottom to check it sounds hollow.

6. 6

   Remove from the oven and leave for 5 minutes before removing from the tin. Leave to cool on a wire rack.

1 serving ≈ 85 g

Nutrition values are estimates. - means data is unavailable.