Before I started this blog for joining the Daring Bakers in November 2008, I had been reading food blogs for about a year and a half. During that time I bookmarked this recipe, which has been all the rage back in the summer of 2007. As Zorra (1x umrühren bitte), who is hosting this weeks YeastSpotting, has also made this loaf, I thought it would be a good opportunity to give this recipe a try. The finished bread was slightly sweet and a bit dense in some spots. (next time I will increase the proofing time) Overall this bread is best enjoyed with jam or Nutella for breakfast.
Hokkaido Milky Loaf
Source: Angie's Recipes
540 g bread flour
60 g cake flour
10 g dry active yeast
30 g milk powder
80 g sugar
9 g salt
250 g fresh milk
150 g whipping cream (heavy cream)
Mix all the ingredients in the bowl of an electric stand-mixer. Remember to separate the yeast from salt and sugar to avoid dehydration. 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.*
Take out the dough and press out the gas produced during the proof. Divide into 4 portions. Round up and let rest for about 20 minutes. Roll each dough out and roll up and place in a 13x33x12cm loaf pan. After shaping, let the dough rise up to 2/3 of the pan.** Brush with egg wash or milk. Bake in a preheated 170C/340F oven for about 40 minutes.***
* My dough was a bit slow and needed about 90 min.
** About one hour. Better make that 90 min.
*** Even though the pan gave a hollow sound when knocked from underneath, the center of the loaf was a bit undercooked. Next time I will try 50 min baking time.