Soft ‘n Sweet, Light As Air..Hokkaido Milk Bread

Hokkaido Milk Bread With Tangzhong

This month’s assignment from the bread baking divas over at We Knead To Bake was a loaf that came with several tall promises. It would be pure white, pillowy soft, sweet and very tasty. Several bakers described it as the softest bread they’ve ever baked! The Hokkaido Milk bread with origins in Japan uses an intriguing flour-water-milk roux called Tangzhong  instead of the usual starters, poolish or sponges. And it is a pretty versatile recipe..one can use the same dough to make pav or muffin rolls or even shape it like little turtles, hedgehogs, snails or crocodiles! We made our bread in one regular pan but divided the dough into three pieces, so that it can be sliced up as a whole loaf or even pulled apart to share with a friendly neighbor. And yes, it was the softest bread we’ve ever baked too

Milk bread with TangzhongFor a very detailed recipe and fool-proof instructions, and to check out all the different versions of this fantastic bread that the group has baked, head on over to My Diverse Kitchen.
Milk bread1

Original Recipe from 65 Degrees Tangzhong “65C Bread Doctor” by Yvonne Chen, and adapted from Kirbie’s Cravings)                           

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10 Responses to Soft ‘n Sweet, Light As Air..Hokkaido Milk Bread

  1. Beautiful loaf and texture for the bread…Looks great and love the clicks..

  2. Apu says:

    Wonderful!! Love it! Stop by at my blog for a food event and a giveaway!

  3. Rashmi says:

    beautiful pics…

  4. Rajani says:

    The bread looks so soft and fluffy! I too liked this challenge a lot :-)

  5. Rajani says:

    The loaf looks soft and nice! I love the first click a lot :)

  6. Kiran says:

    So soft loaf of bread! I love hokkaido milk bread :)

  7. Amrita says:

    Lovely loaf of bread

  8. Hi Tadka! I love what I’m seeing here – your blog is my cup of tea. To answer your question about “jam buns”, yes you do make a little slit on the tops before baking. Have a good day1

  9. Shema George says:

    Ruchira, I am a new fan and follower…love your recipes…i spent a few minutes here and loved everything is saw…I too made this bread – i agree that the texture was awesome :)

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