Hokkaido Milk Bread

Today’s Q&A question is, “what is your favorite color?”

I always find “favorite” questions to be difficult, because I’m one of those people who’s like, “I dunno, it depends!”

In general, I’d probably go with purple. Like a soft, pastel, lavender type of purple, or purples with warmer tones. If we’d had a wedding with, like, wedding colors and stuff, I would have gone with that color… but we had a super-casual potluck, so, you know, that didn’t happen.

That being said, I don’t tend to wear a lot of purple, because I always find it difficult to find purple clothing that I like… and also I hate shopping, so I tend to go for the easiest clothing options I can manage.

People have told me over the years that I look good in red, and as an extremely not stylish human being, by default I assume that everyone’s more fashionable than I am. So do I wear a lot of red.

Despite my many years of avoiding bread-making due to dramatic failures and many resulting crackers, I’ve finally succeeded at a bread recipe! And look how FLUFFY it is!

This milk bread recipe turns out sweet and fluffy and is delightful for both sandwiches and toast… and works well enough that even I’ve been able to manage it, on multiple successful occasions!

Hokkaido Milk Bread

  • 20g + 350g bread flour
  • 100ml water
  • 7g fast action yeast
  • 1 tsp salt
  • 60g sugar
  • 1 tbsp milk powder
  • 2 eggs
  • 120ml milk
  • 30g softened butter
Cooking Directions
  1. Whisk the 20g bread flour and water together in a small pot, then cook over medium-low heat, continuing to whisk, until it reaches a paste-like consistency. Transfer to a bowl and cover with plastic wrap, then let cool.
  2. In the bowl of a stand mixer, combine the 350g bread flour, yeast, salt, sugar, and milk powder. In the bowl with the flour/water paste, add one of the eggs and the milk and whisk together, then combine with the dry ingredients. Using the dough hook attachment, knead this mixture 5-10 minutes, until the dough comes together.
  3. Letting the stand mixer continue to run, add the butter in tablespoons, integrating each tablespoon fully before adding the next. Once all the butter is added, knead for another 20 minutes, until the dough is very elastic. Transfer to a greased bowl, and cover with plastic wrap. Let the dough rise until doubled..
  4. Punch the risen dough down, then divide into four pieces. Using a rolling pin, roll each piece out into a long oval, then fold the long sides over each other (it will look like a very skinny burrito). Then roll up each piece into a spiral, like you’re making a cinnamon roll.
  5. Place all four spirals in a row in a greased loaf pan, with their ends tucked underneath. Cover and let rise until doubled. While the bread is rising, preheat the oven to 350F. Beat the remaining egg with a splash of milk, and brush the top of the risen dough with the egg wash.
  6. Bake for 40 minutes at 350F, or until the internal temperature of the bread reaches 200F with a probe thermometer. If the crust is darkening too quickly, you can cover the bread with foil while it bakes. Once it’s done baking, turn the bread out onto a wire rack (use a table knife to loosen it from the pan if needed) and let cool completely.

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