I have obtained a Bread Maker machine in my inventory of late. As per requested and asked for, I have decided to kickstart Bread Maker recipes that is modified from some of my favourite bread recipes! I have decided to start with my Hokkaido Milk Loaf!
In this post, I will be sharing my Hokkaido Milk Bun version for the Bread Maker! Surely you would have noticed the additional cranberries I have added in, and I strongly recommend you to do the same to flavour the bread!
Also yes, you can attempt this recipe without a Bread Maker. Click here for the hand kneaded / hand mixer version of the recipe!
This is part of a series of three recipes that I will be producing for my review on bread makers. As we all know, bread makers offer convenience while allowing you to have full control of the ingredients used in your bread. Furthermore, this allows you to avoid ingredients such as preservatives.
My favourite part of these bread makers will certainly be the convenience it offers. In making this Hokkaido Milk Loaf using my Bread Maker machine, it was literally fuss-free. All I did was to dump the ingredients according to the instruction manual and wait. The Bread Maker machine did all the work for me!
Proceeding which, you will definitely love this simple Hokkaido White Bread recipe. Not only is the recipe easily modifiable for you to add other ingredients, it is soft and fluffy.
This simple Hokkaido White Bread is based on my other recipe, the hokkaido milk buns. Except, I have translated the hand mixer / hand-kneaded recipe into one suitable for the bread maker.
Do stay around for more bread maker recipes before I give my final evaluation if a Bread Maker is worth getting!
Hokkaido Milk Loaf Bread Maker Recipe
by Javier Tan July-14-2019
Soft, fluffy and milky! This Hokkaido Milk Loaf is now made possible using the Bread Maker with this recipe of mine! Click here for the hand kneaded / hand mixer version of the recipe!
I am using a bread maker of at least 700g capacity for this recipe. It does rise a bit!
- 2 and 3/4 Cups or 330g Bread Flour
- 1 Tablespoon or 15g Dried Milk Powder
- 1/4 Cup or 50g Granulated White Sugar (You can add up to 75g for a sweeter bun)
- 1 Large Egg, Room Temperature, 55g each
- 3/4 Teaspoon or 4g Table Salt
- 1 Tablespoon or 7g Instant Dry Yeast
- 1/4 Cup or 60g Unsalted Butter, Melted
- 1/2 Cup + 1 Tablespoon or 140g Milk
- Place the ingredients in the sequence as specified by your Bread Maker’s instruction manual. For a reference, I added everything at the bottom before adding flour and then yeast!
- Bake as per the bread maker specify. Different bread maker have different functions. For mine, I used a Soft Bread or French Bread Function.
- Add any toppings you would like. I added mine at a “feeding point” stage which is an hour later.
- Serve and enjoy once you are done! This bread does brown quite a bit, sometimes I remove it approximately 5 minutes before the stated timing if I notice that it becomes too brown.
- Prep time:
- Cook time:
- Total time:
- Yield: A delicious milk loaf!
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- Store at room temperature for up to 5 days. Optimally, eat it within 4 days!
- As this guide is quite general depending on which Bread Maker you are using, feel free to consult me if you have any questions!
– Bakeomaniac, Javier Tan