Bake Along #52 Hokkaido Milk Loaf

This is one bread recipe sitting for quite long in my endless to do list
Great time to try out, finally! :)

I chose the straight method by Angie's Recipes
I tried Tang Zhong method once quite a while back and failed miserably. I wasn't in the mood to accept any failed bake with a big heart for now, so I avoided Tang Zhong for the time being LOL

Very happy with the result. This is one plain yet flavourful bread I definitely will make again
This recipe is officially in my fave bread now! :)

I should have used bigger loaf, but this is the only size I have

My kids named this "flower bread" haha...

 

It's a joyful feeling tearing them apart! :)

Soft, fluffy and tasty, too!

 

You can put whatever you feel like having - Nutella, jam, peanut butter, cream cheese - anything. I don't even mind eating it plain :)

What you need:
(below is half recipe)

270g bread flour
30g cake flour
1 1/4 tsp instant yeast
15g milk powder
40g caster sugar
4g salt
45g egg
125ml fresh milk, scalded
75g whipping cream

Method:

1. Put all wet ingredients into the breadmaker pan (egg, milk, cream) followed by the dry ingredients (mix together in a bowl: bread flour, cake flour, milk powder, sugar, salt - and pour together)
2. Make a well in the centre of the flour mixture in the breadmaker pan and pour in yeast
3. Start breadmaker (dough programme) and let knead for 30 minutes followed by 1 hour proofing (first proofing)
4. Take out the dough and divide into 3 equal portions, leave to proof for 20 minutes in a large bowl
5. Flatten and shape each dough to oval, fold each side to the centre and flip (sealed side down)
6. Flatten with roller into a long rectangle (length about 30cm) and then roll away from you like when you make swiss roll
7. Arrange all 3 side by side in a lined loaf (I used 20x10cm) and leave to proof (second proofing) til doubled in size - between 30-45 minutes depending on the weather
8. Preheat oven to 170degC and bake for 35 minutes til golden brown
9. (I found my bread turned brown at the top pretty fast, so I tented it for the last 10 minutes of baking)
10. Remove from oven and let cool on the rack

This delicious bread is for Bake Along , a baking event organised by  Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids where we baked our 52nd treat :)