Hokkaido Milky Loaf

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 5 cups bread flour
• 1/2 cup cake flour
• 10 g dry active yeast
• 1/4 cup powdered milk
• 2/3 cup sugar
• 1 egg
• 2 1/3 cups 2% low-fat milk
• 1 1/2 cups whipping cream (heavy cream)

Recipe

• 1 mix all the ingredients in the bowl of an electric stand-mixer. remember separate the yeast from salt and sugar to avoid the dehydration.
• 2 knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leaves from sides of mixing bowl. cover with a damp towel and allow the dough to ferment until double in size, about 60 minutes.
• 3 take out the dough and press out the gas produced during the proof. divide it into 4 portions. round up and let rest for about 20 minutes.
• 4 roll each dough out and roll up and place in a 13x33x12 cm loaf pan. after shaping, let the dough rise up to 2/3 full. brush with egg wash or milk. bake in a preheated 170c/340f oven for about 40 minutes.