Hokkaido Milk Loaf - White Loaf Week # 1

moon effect from my camera's external flash

My bread postings are soooo long overdue.
It's time for me to flood you all with my breads. But don't worry, breads won't run for a month straight. But I can do bread month's' if I want to. It's crazy, as usual, that's me.

This is not my first loaf.. I made a few loaves before this and I just wanted to post white sandwich loaves first.

Hokkaido Milk Loaf.. took the blogosphere by storm few years back. I was already around, snooping around other's blogs but never ever thought that one day I get to try making this because I never imagined I will one day own a heavy duty mixer.
Make this if you have lots of whipping cream to dispose of. But yet, you can always get a carton, separate into portions and freeze. Use each portion for each loaf of bread. It's a very nice direct method bread.

Hokkaido Milk Loaf

Source: Angie's Recipes
Makes: One 5X5X13 inch pullman tin, without lid

540 gm Bread flour
60 gm Cake flour
10 gm instant yeast
30 gm Milk powder
80 gm Sugar
9 gm Salt
1 large Egg
250 gm Fresh milk
150 gm Whipping cream

1. Mix everything together and mix until a dough forms.
2. Knead on speed 4 (Kitchen Aid) for 20 minutes until a smooth, glossy and elastic (It will pass the window pane test)
dough is achieved.
3. Cover and let dough proof for 1 hour or until doubled.
4. Punch down and separate dough into 4 pieces. Make them round and let them rest for 10-20 minutes.
5. Roll out dough (like a longish oval) and roll up (like making swiss roll) and place them into a greased pullman tin.
6. Let dough rise until 2/3 full. Preheat oven at 150(fan)/170C. Brush on egg wash if preferred.
7. Bake for 40 minutes or until pan sounds hollow when tapped.

Verdict: Manual kneading friendly, final dough is not tacky, but very workable, texture is very soft, beautiful crumbs, soft for 2 days. Crumb turns crumbly on 3rd day, best if reheated but still fine if eaten just like that.