Japanese Milk Bread “Hokkaido”

Fantastic bread “Hokkaido” with flour brew is a recipe for Japanese milk bread, which turns out to be very soft, absolutely does not crumble, and does not stale for a long time.

Cook: 2 hours 30 minutes

Ingredients

• Bread brewing:
• Water – 200 ml
• Flour – 40 g

Main dough:

• Flour – 580-600 g
• Egg – 1 pc.
• Milk – 260 ml
• Salt – 10 g
• Sugar – 60 g
• Dry yeast – 10 g
• Butter (room temperature) – 50 g
• Vegetable oil – for working with dough

For lubrication:

• Yolk – 1 pc.
• Milk – 1 tbsp

Directions

1. Combine flour and water to make bread. Mix. Put the resulting mixture on the fire and brew until thick, stirring constantly.
2. Transfer the bread infusion into a separate container, cover with cling film in contact so that a crust does not form, and allow to cool to room temperature. (Bread infusion can be refrigerated for 12 hours. Bread infusion can be stored in the refrigerator for up to 2 days. Allow to warm to room temperature before use.)

   

3. Heat the milk to a temperature of 37 degrees. Dissolve dry yeast in warm milk, let stand for 5 minutes.
4. Then add sugar and slightly warm bread leaves. Mix. Shake the egg and salt with a fork and add to the milk mixture. Sift the flour and add portions to the milk mixture, kneading the dough with a spoon.
5. When it is no longer possible to knead the dough with a spoon, continue kneading with your hands, adding flour if necessary. Pour the remaining flour on the table, distribute. Move the dough there. Knead the dough for 10-15 minutes. The dough will be very sticky.
6. Add soft butter and continue kneading. Since the dough sticks to the surface, I use a kitchen scraper, but do not add more flour. Grease the bowl and hands with vegetable oil, round the dough, and transfer to a bowl.

   

7. Cover the bowl with a towel, leave the dough to rise at room temperature for about 1.5-2 hours. The time depends on room temperature. The dough should double in volume.
8. From this amount of dough, you will get 2 loaves of bread, so we prepare two forms and grease them with vegetable oil. Knead the dough and divide it into 7 parts, 167 g each. Round each part of the dough, dusting your hands with flour if necessary. Cover with a towel so that the dough does not dry out while we work with each individual piece.
9. Dust the surface with flour, roll each dough bun into an oval. Fold one edge of the cake to the center, cover with the second overlap to form a rectangle. Roll out the rectangle lengthwise, making one edge of the dough wider.
10. From narrow edge to wide, roll the dough rectangle into a roll, fix the edge.

    

11. Put the blanks-rolls in the prepared forms tightly to one another (four blanks in a larger mold, and the remaining three in a smaller one). Cover with a towel and leave to rise for 30 minutes. Preheat the oven to 180 degrees.
12. Shake the yolk with milk. Brush the dough with the yolk. Bake the bread for 30-40 minutes at 180 degrees in the “top and bottom” heating mode. If the top will burn, cover the bread pan with foil. Allow the finished bread to cool and remove from the molds.

    

Bon Appetit!

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