Hokkaido Milk Bread is a delightful Japanese bread known for its soft, fluffy texture and sweet, milky flavor. This recipe will guide you through the process of creating your own homemade Hokkaido Milk Bread that's perfect for sandwiches, toast, or simply enjoying on its own.

Ingredients

• For the Tangzhong (Starter):
• 1/3 cup bread flour
• 1/2 cup whole milk
• 1/2 cup water
• For the Dough:
• 3 1/2 cups bread flour
• 1/2 cup sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast
• 1/2 cup whole milk
• 2 large eggs
• 1/2 cup unsalted butter, softened
• For the Egg Wash:
• 1 egg
• 1 tablespoon milk

Directions

1. Prepare the Tangzhong (Starter):
   a. In a small saucepan, whisk together the bread flour, whole milk, and water until smooth.
   b. Cook over low heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and let it cool to room temperature.
2. Activate the Yeast:
   a. In a separate bowl, warm the 1/2 cup of whole milk until it's lukewarm (about 110°F or 43°C). Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until foamy.
3. Mix the Dough:
   a. In a large mixing bowl, combine the bread flour, sugar, and salt.
   b. Add the Tangzhong from step 1, the yeast mixture from step 2, eggs, and softened butter.
   c. Knead the mixture until it forms a smooth, elastic dough. You can use a stand mixer with a dough hook attachment or knead by hand for about 15-20 minutes.
4. First Rise:
   a. Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for 1-2 hours or until it has doubled in size.
5. Shape the Loaf:
   a. Punch down the risen dough to remove air bubbles.
   b. Divide the dough into equal portions and shape them into balls or loaf shapes.
   c. Place the shaped dough into a greased loaf pan, cover, and let it rise for another 1-2 hours until it has doubled in size again.
6. Preheat and Egg Wash:
   a. Preheat your oven to 350°F.
   b. In a small bowl, whisk together the egg and 1 tablespoon of milk to create the egg wash.
   c. Brush the egg wash gently over the top of the dough.
7. Bake:
   a. Place the loaf pan in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Cool and Enjoy:
   a. Remove the Hokkaido Milk Bread from the oven and let it cool in the pan for a few minutes.
   b. Transfer the bread to a wire rack to cool completely before slicing and enjoying its soft, fluffy goodness. It's perfect with butter or your favorite spread!