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Hokkaido Milky Loaf
Saturday, 15 October 2011 | posted by Simply bakes


Good Morning everybody! I am back to blogging after 2 weeks of hiatus. I hope you missed me cause i missed you guys so much. It is finally the end of End Of Years Examinations and it's back to baking for me. :D 

The bake for today is Hokkaido Milky loaf, inspired by happyhomebaker and recipe by Angie. Go to happyhomebaking for better pictures and presentation:DWell, today was really a feat for me because I finally made my first homemade loaf bread. This Hokkaido milky loaf bread is truly “cottony soft” as what happyhomebaker described in her post. When the loaf was in the oven, the delicious smell of homemade bread just wafted through the whole house. Mmm(: Even my dogs came out of slumber just to see what was happening. haha. I feel that both the smell and the taste of this bread is really similar to Gardenia bread. Don't let the presentation and the pictures fool you, these are really good. 



I love this picture the most because it looks so pure and white like an angel. Notice the beautifully browned crust too? :)

When you first bite into it, the buttery taste of the bread hits your tongue first. Since this recipe did not call for any butter, i guess the buttery taste came from the whipping cream and whole milk added into this bread. Then, the bread will slowly blend and melt in your mouth, enabling you to taste the rich milkiness of the bread. 

I think the recipe for this loaf is very interesting because it includes ingredients like whipping cream, cake flour and milk powder. I think that these ingredients are used so that the bread would be incredibly delicate, moist and smooth. Soft like baby skin! haha. I added some cheese on top of the loaf so as to add a little bit of flavour to the bread. Since both milk and cheese are dairy products, i figured that they will both compliment each other in both taste and texture. 





The crumbs are extremely tender and i had a little trouble cutting them into neat slices of white bread, sigh. When i first started making this loaf of bread, I was super determined to get it right. i kneaded the dough like my life depended on it so that the gluten can quickly form and increase the strength and elasticity of the dough. When it was time to let the dough ferment, i literally hugged the bowl containing the dough while watching my favorite nine o'clock show. This is so that the dough can 'poof' up nicely with my body heat. Yes, i admit i was overdoing it but hey, Singapore can be quite cool at night and i couldn't risk it. The proofing process of the dough is very important because yeast is actually a living organism. You have to knead it and it will start to ferment. When it if proofing, it is for the dough to kind of relax which causes the bread's softness. 



 Spread some nutella or jam on it. You can toast it too, it is equally as good both ways. Try it, whats there to lose eh? Looking forward to your success stories, get back to me!

With Love, Simply Bakes

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IAmABaker
I am a 16 year old living in Singapore. This blog is to document my entire baking endeavor and to share with you guys out there recipes and my baking experience. Feel free to ask me any questions, just click 'comment' below each post. Looking forward to the holidays!

Love, SimplyBakes

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