The first time I tried Japanese Milk Bread was at Spek and Bone when we went to eat there last year. I knew that the soft texture would be ideal for lobster rolls so on a warm Friday afternoon I set about making this bread. It was perfect even if I cut the slices a tad too thick.
Head straight on to the Recipe For ♥ Japanese Milk Bread ♥
When the United Kingdom announced their path out of lockdown I knew we would not be going there next month. They gave the earliest possible date to consider international travel as being the 21st of June. And our return flight was booked for the 15th. What I was hoping for was that British Airways would cancel our flight, and not that we would have to cancel. There are all sorts of implications with cancelling flights. The first being that our travel insurance would not cover us if we cancelled. But if the airline cancels and does not refund us then that is a different story. Eventually last month the email came through informing us that the flights had been cancelled. British Airways offered us a few remedies for this. We could book alternative flights, leaving from any city of our choice, and with a new destination.
Today’s inspirational recipe from Lavender and Lime ♥ Japanese Milk Bread ♥ #LavenderAndLime Click To Tweet
Or we could request travel vouchers which we would have to use by 2023. Despite the fact that we are going to travel to England next year June, this was not an option we wanted. We had used air miles for our tickets and had only managed to get seats in economy class as we left it so late to book. So, I decided that the third option was the one we should take. I asked for a refund which meant our miles were credited and we were refunded the cash part of our ticket. Now, all I have to do is hope that miles seats are available in premium economy when we book. And that we eventually get to travel! Which option would you have taken?
Click on the links for conversions and notes.
Japanese Milk Bread
- 125 mls milk, plus extra for glazing
- 7.5 mls instant dried yeast
- 90 mls water
- 400 g bread flour, divided, plus extra for dusting
- 30 g fructose
- 7.5 mls fine salt
- 80 mls cream
- 1 egg
- 24 g softened butter
- canola oil for greasing
- flaky salt for sprinkling
- Place the milk into a small glass bowl and microwave on high for 30 seconds
- Set aside to cool to 37° Celsius and when cool, sprinkle the yeast into the milk
- Stir to combine and set aside for at least 10 minutes
- Place the water and 15g of the flour into a small sauce pan and mix together with a spatula
- Heat over a low temperature, stirring occasionally, until thick and paste like
- Place into a large bowl and set aside to cool to room temperature
- Place the flour, fructose and salt into a stand mixer bowl and whisk to combine
- Add the milk, cream and egg to the cooled flour paste and whisk until smooth
- Add this to the flour and use a wooden spoon to mix the ingredients together until a dough forms *
- Transfer the dough to a lightly floured surface and knead until you can shape the dough into a ball (you might need to add more flour at this stage, a little at a time)
- Flatten the dough and add the butter, then fold the dough over the butter
- Continue kneading until the dough is smooth (add more flour if it starts sticking)
- Shape into a ball, lightly oil your bowl and place the dough into it, seam side down
- Cover with a shower cap and leave to prove until doubled in size
- Tip the dough out onto a lightly floured surface and gently knock back
- Divide the dough into 4 190g balls and roll each one out to a rectangle, 20cm x 12.5cm
- With the long edge facing you, fold the bottom third of each piece towards the centre
- Then fold the top half towards the centre
- With the short end facing you, roll each piece into a tight sausage shape and neaten the ends
- Place each piece seam side down into a lined and sprayed loaf tin, with the spirals against the long edge
- Set aside uncovered to prove until doubled in size
- Preheat the oven to 180° Celsius
- Glaze the top of the bread with milk and sprinkle flaked salt onto the top
- Place into the oven to bake for 35 minutes
- Remove from the oven and place onto a wire rack to cool completely before slicing
Inspiration published on Lavender and Lime May 24:
- 2020: News Of Our Loved Ones
- 2019: Grape Harvest Cake
- 2017: Sora Maria
- 2012: Orange And Cinnamon Posset
- 2011: Pea And Bacon Ravioli With A Blue Cheese Sauce
- 2010: Sweet Potato Mash
Live simply. Love generously. Care deeply. Speak kindly.
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11 thoughts on “Japanese Milk Bread | Hokkaido Milk Bread”
I would have gone with the same option, seems to offer the most flexibility. and that bread looks quite good…
It will when they refund all the miles 🙂
It sounds quite similar to the bread here buy milk is used instead of cream but it is a lovely textured bread…your looks delicious , Tndy 🙂
Thank you Carol 🙂
Oh Tandy, I have such a weakness for soft bread! But it’s the flaked salt on top that has won my heart =)
This is my new ideal loaf 🙂
Sorry for your travel plans being ruined, and I think the refund was the best option (Because apparently, it’s still hard to plan while the airmiles won’t go anywhere haha) I’ve never tried Japanese milk bread, but I like it for it’s incredibly light and fluffy texture!
Sorry for your travel plans being ruined, and I think the refund was the best option (Because apparently, it’s still hard to plan, and the airmiles won’t go anywhere haha) I’ve never tried Japanese milk bread, but I like it for it’s incredible light and fluffy texture!
sadly some of our airmiles are going to expire!
The milk bread looks delicious! Sorry your travel plans for the UK (my home) were ruined but I hope your chosen option works out. After fifteen months of only going to essential appointments (with just a couple of exceptions last summer), having had both my Covid vaccinations I am finally feeling able to go out and about a little more. It’s been tough!
I am sure it has been tough! We have had a completely different experience here, with only international travel off the list of things we can do. What a blessing that you have had the vaccine 🙂