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Hokkaido (Japanese Milk Bread)
Hokkaido (Japanese Milk Bread)

Before you jump to Hokkaido (Japanese Milk Bread) recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Be sensible when you do your food shopping. When you make wise choices at the grocery store, your meals will get healthier immediately. At the end of your day do you really want to deal with crowded grocery stores and long waits in the drive through line? You want to get home quickly and eat something beneficial. Your house should be stored with healthy foods and ingredients. This way—even if you decide on something a bit greasy or not as good for you as it could be, you’re still picking foods that are better for you than you would get at the local diner or fast food drive through window.

There are many things you can pursue to become healthy. An costly gym membership and very restrictive diets are not the only way to do it. Little things, when done each day, can do a great deal to help you get healthy and lose pounds. Make sensible choices every day is a great start. Trying to get in as much exercise as possible is another. Don’t overlook that health isn’t only about just how much you weigh. You need to make your body as strong as possible.

We hope you got benefit from reading it, now let’s go back to hokkaido (japanese milk bread) recipe. You can cook hokkaido (japanese milk bread) using 14 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Hokkaido (Japanese Milk Bread):
  1. Prepare For the starter:
  2. You need 1/3 cup bread flour
  3. Use 1/2 cup whole milk
  4. Get 1/2 cup water
  5. Take For the dough:
  6. Take 3 cups bread flour
  7. Use 1 teaspoon salt
  8. Prepare 1/4 cup sugar
  9. Use 2 1/4 teaspoons rapid rise yeast
  10. Take 4 tablespoons softened butter
  11. Provide 1 egg room temp
  12. Prepare 1/2 cup warmed milk
  13. Take Milk for brushing on top before baking
  14. Provide Melted butter to brush on top after cooking
Steps to make Hokkaido (Japanese Milk Bread):
  1. In small sauce pan, combine all ingredients for the starter. Whisk until smooth.
  2. On medium heat, cook until thickened. Spoon should leave trail on bottom of pan.
  3. Remove from heat and place in bowl. Cover with plastic wrap and push down so wrap sits on top of starter. This prevents skin from forming.
  4. Mix flour, sugar, yeast half the starter mixtureand salt. Stir until combined.
  5. In stand mixer bowl with doughhook attatched, add flour mixture, butter, egg and milk.
  6. Mix on low speed until dough is sticky but pulls away from sides and doesnt stick to hands.
  7. You may have to add some flour if it appears to loose.
  8. In bowl, grease tops and sides of dough.
  9. Cover with towel and let rise until doubled in size.
  10. Punch down. Divide dough into rolls or loaves. Can even use for cinnamon buns.
  11. Place in greased pan and let rise again.
  12. Brush tops with milk.
  13. Bake at 350 until golden brown.
  14. If browning to fast, cover withfoil until bread is cooked completely.
  15. Serve hot. This bread stays soft for days in wrap.
  16. I made 5 mini loaves and one pan of rolls from this recipe :)
  17. The starter you have left you can make another batch with or recipe can be doubled to use all of the starter.

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