Imagine biting into the most pillowy, cloud-like bread that melts in your mouth with a delicate sweetness - welcome to the world of Pan de Leche Hokkaido! This Japanese-inspired bread is not just a recipe; it's a culinary experience that transforms ordinary baking into an extraordinary art form. With its incredibly soft texture and rich, milky flavor, this bread will transport you straight to the bakeries of Japan, promising to elevate your home baking skills and impress everyone who takes a single bite.
Prep Time: 2 hrs
Cook Time: 25 mins
Total Time: 2 hrs 25 mins
Cuisine: Japanese
Serves: 1 loaf
Ingredients
- 3 cups bread flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 cup milk powder
- 1 tablespoon instant yeast
- 1 cup milk
- 1/4 cup unsalted butter
Instructions
- In a large mixing bowl, combine bread flour, sugar, salt, and milk powder. Mix the dry ingredients thoroughly to ensure even distribution.
- Create a small well in the center of the dry ingredients and add the instant yeast. Gently mix the yeast into the dry ingredients.
- Warm the milk to approximately 110°F (43°C) - it should be lukewarm, not hot. Pour the warm milk into the dry ingredients.
- Melt the unsalted butter and let it cool slightly. Add the melted butter to the mixture.
- Using a stand mixer with a dough hook or by hand, knead the mixture for 10-12 minutes until a smooth, elastic dough forms. The dough should be soft and slightly tacky but not sticky.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 hour or until it doubles in size.
- After the first rise, gently punch down the dough to release air bubbles. Shape the dough into a smooth loaf and place it in a greased 9x5 inch loaf pan.
- Cover the loaf pan and let the dough rise for a second time, approximately 45-60 minutes, until it rises just above the pan's edges.
- Preheat the oven to 350°F (175°C). Optional: Brush the top of the loaf with an egg wash for a golden, shiny crust.
- Bake the bread for 25-30 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C).
- Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Temperature is Key: Ensure your milk is precisely lukewarm (110°F) to activate the yeast without killing it.
- Kneading Matters: Take the full 10-12 minutes to knead, which develops the gluten and creates that signature soft texture.
- Rising Environment: Find a warm, draft-free spot for proofing - ideally around 80-85°F for optimal yeast activity.
- Don't Rush: Allow both rising periods their full time to develop maximum flavor and texture.
- Egg Wash Optional: For a professional bakery look, brush with egg wash before baking for a golden, glossy crust.
- Cooling is Crucial: Let the bread cool completely before slicing to maintain its delicate structure.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
