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