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!
Ingredients
For Bread:
- 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 and 1/2 Teaspoon 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: 5
- Cook time: 3 hour 40
- Total time: 3
- Yield: A delicious milk loaf!
Notes:
- 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!
Enjoy!
– Bakeomaniac, Javier Tan
Hello!
I made your milk bread recipe today, using a tangzhong starter. The bread turned out phenomenal.
I am wondering if I can reduce the amount of sugar in the recipe for a bit less sweetness?
Hi Lisa, apologies for the late reply and missing out this message among the spam messages. I am so glad to hear that and yes you can reduce the amount of sugar by 10 – 20g! Hope that helps 🙂
Hii!
To share more – I followed your recipe and realised whilst reading the comments that it’s for a 750g loaf vs my BM limit on 700g. Was that probably the reason why I got a dense loaf instead? How do I get an airy-er bread? Also, do I need to “proof” instant dry yeast? Or can add it directly to the mixture?
hi Yvonne, apologies for the late reply! I doubt the 750g vs 700g loaf is the main reason since it’s quite marginal. Was there additions of other “heavier” fillings? Also let me know the brand of your BM if it helps. I suspect the french bread function churns out tougher bread on your BM, and the soft bread function might have been more suitable!
I’ve worked with three different brands of BM before so hopefully I can help!
Hi! Tried the recipe with my BM and got a dense type of loaf. Any way to adjust the recipe to have an airy-er bread?
Hi Javier, thank you very much for your this Hokkaido Milk Loaf (Breadmaker Recipe). It work perfecfly well on my Mayer 4406 breadmaker. Follow your instructions to the T and bread came out tall and soft. I was looking for a soft bread recipe for many moons till I found your website. Because most of the recipe does not use grams and millilitres as measurement. Thank you very much.
For those who wants to know: 700g (Bread maker program 1-basic bread)
1. Put all the wet ingredients into the pot 1st. Follow by the dry ingredients.
2. Yeast must be on top of the dry and separate from the wet.
3. My breadmaker – 1st knead 1st rise 2nd knead 2nd rise the follow by bake (1-basic bread program)
4. I did not put all the bread flour into the pot. I left 30g flour.
5. During the 1st knead I help the kneading by putting bit by bit of flour into the 1st knead.
6. Than comes the 1st rise followed by the 2nd knead.
7. During the 2nd knead I put again bit the remaining flour to help the kneading.
8. Than comes the 2nd rise and than followed by the bake.
Result is perfect tall soft fresh bread.
Thank you again Javier!
I am glad it worked out well for you Zester! Publishing this as well for everyone to see, and thanks for your insights. I like how you adjusted it for the 700g, and you got the soft and fluffy finish :p Happy for you, and thank you for executing my recipe so well too!
OMG! I’m blown away. The bread came out so soft and delicious. Thank you so much for this recipe! A big hit with my husband and kids. I used Homemmate bread machine for the dough and then baked in the oven for 30 mins. It came out perfect.
Hey Nalin, thanks for dropping by my blog and trying out the recipe 😀 Am so so happy that your family love the bread! If you ever want to incorporate flavours etc, this recipe is very good to work with as well, considering since you finish the bake off in the oven!
Hi Javier. I made both the loaf and bun, and my family loved it. Thank you very much for the recipe! 😍
However I have questions:
1. I used bread maker (Noxxa brand) for the loaf and it turned out a little burned (dark brown) and crusty on the outside. I am wondering why it was so. Can it be the size of the bread maker? I think my bread maker’s capacity is quite small.
2. Can I have fillings in the milk bun? Like chicken floss, red bean paste, etc etc? And will it be ok to put sesame seeds on top?
Thank you! 🙏
Hey Mei Yen, thank you for dropping by my blog and I am so glad to hear that this recipe works out for you and that your family and you love it 😀 Let me help you with these questions:
1. Yup, it will be better to scale the recipe according to the capacity of your bread maker. For example if its a capacity of 500g, use 2/3 of the recipe. To further reduce the brownness, you can consider using a mode / function with less baking time too.
2. Yup it will be okay to have fillings but usually what I do is to take it out before the second proof, work with it and finish it in the oven. However, you can definitely return it to the bread maker if you are doing swirl patterns or simple folding of the items 🙂
For sesame seeds on the top its definitely possible, but just be careful in case it gets burnt!
Hope that helps!!
Hi Javier. Thanks for replying! I’m faced with another issue. When I follow the recipe of your Hokkaido milk bun, my dough is very wet that it sticks on my hands (I use hand knead instead of mixer.) I needed to add more flour after I mixed everything in. Is this normal? Or am I the only one facing this?
Hey Mei Yen, thanks for dropping by my blog and for the clarification. Apologies for the late reply as I was out of home for a while!
You are not the only one facing this, I face it myself too and it is how the recipe is like. This dough is towards the wet side to produce that soft and fluffy finish. How I handle it is to coat my hands with flour (or set a bowl of flour aside) and then knead it with my flour-coated hands / appliances 🙂 Hope that helps!
Just tried out this recipe today. It came out a lot different than the illustration (misshapen short loaf, with a decent crust and firm crumb; still delicious, but definitely not fluffy). In comparing to your buns recipe, it looks like when you eliminated the roux step that you also eliminated the liquid that step involves; you’re only showing 1/2 cup + 1 tblsp total for the bread machine when your buns have +2 as well as 3 tblsp each of water and milk in the roux. I plan to try it again with increased liquid and see if I get a fluffier result.
Hi MsBarrows, thank you for trying out my recipe and apologies for the late reply! That’s a good observation, the recipes are modified accordingly to ensure that it still turns out well in bread makers as there are differences between hand / mixer kneaded as compared to a bread maker. I hope you get the result you like!
Hi Javier! So I tried your choco chip loaf the other day which was my 1st successful loaf. So I tried this Hokkaido Milk load of yours, and I’m happy to say that this is my 2nd successful loaf using my bread maker!! My dad says this is perfect!! 😁
Question tho on the yeast. On this recipe, it says 1.5 teaspoons or 7g while on your choco loaf, it says 1 tablespoon or 2. 5 teaspoons for 7g. I don’t have a scale so I’m not sure what is the correct one but for this recipe, I followed the 1.5 teaspoons 🙂
Hey Ana, so nice to hear from you again 😀
You are definitely right that its 1.5 teaspoons! I went to correct it but have yet to correct it for the chocolate loaf and thankfully you pointed that out! Am super happy that your family love the loaves you make and I am pretty sure you executed the recipe really well too 😀
Hihi!
can i substitute white sugar with brown sugar?
Tq so much!
Hey there! Just saw this second comment. You sure can do a 1 : 1 substitution between brown and white sugar 🙂 Just make sure to make it finer and not clumpy so that the yeast is able to feed off it, and rise!
Hi Javier! Recently discovered your recipe blog when I bought my first bread maker. Followed steps in grams and have been very happy with results. Thank you!! However, I ran out of bread flour but do have a couple bags of whole wheat bread flour. Can I substitute 1:1? Btw read in the comments that a cream cheese version is coming? Can’t wait!
Hey Emily, am so glad to hear from you and thank you for dropping by my blog 😀 This is my proudest bread recipe yet for the bread maker! Unfortunately my machine is down and I am still thinking whether to get a new one at all!
In the meanwhile with regards the whole wheat, the maximum substituition I did before is 1/3. Any more might result in a really dense bread even though its definitely possible! It does take some tweaking and exploring and I hope you are able to find a ratio suitable for you 😀
Instead of Milk Powder.. can i replace it with Dairy Milk? Hope to hear from you
Hey Vivia, apologies for the late reply! I will suggest omitting the milk powder instead as too much additional liquid might cause the bread to be too crumbly or it won’t be able to rise!
Hi Javier 1 more question, i am using Kenwood BM250, which function should i follow? You are using Panasonic #8 French bread right? KM French bread function state is for Low fat and sugar. Thanks
Hey Minnie! French Bread for Kenwood should be okay. I am using a Mayer Breadmaker for this recipe and even though the recommended recipe is to haveg low fat and sugar, it is just a general guideline! Hope that helps 🙂
Ah, so it is the liquid. Thanks Teacher Javier. I will try again, I was thinking is it cause i reduce salt and yeast to and also added wholemeal flour. This recipe maintains soft next day, unlike a Wu XXX Chun recipe which hardens on next day. Not sure why, i see the diff of your recipe with that is more butter (60gm Vs 14gm) and an egg.
Hey Minnie, I haven’t tried that recipe before but I doubt the wholemeal flour is an issue. I tried before myself with 50% wholemeal flour and it worked out well!
Hope we are able to resolve it! For butter, it helps to soften the bread and egg gives structure 😀 but too much eggs make it taste weird
Hi, I just baked this bread last night, it was ok when just out of my BM250. This morning it seems to crumble. I use 100gm wholemeal and 200gm Bread flour. I like milk, so i put 200ml instead of your recipe 140ml. Salt and Yeast both 3gm. Others follow your recipe. Does your crumble next day?
Hey Minnie thank you for dropping by my blog and trying out my recipe!
Its very likely that it was because there was too much liquid (milk and other wet ingredients) as compared to the dry ingredients. Because of that, the bread structure is weaker and hence it tends to collapse! I would suggest for an even milkier flavour to add dry milk powder instead since they give the milky flavour without altering the texture of the bread too much 😀 Hope that helps!
Hi, can I replace milk powder with condensed milk? Would that make it more flavorful?
Hey Yuki! You can most definitely try that, that is a good modification / idea :)!
Can the recipe work in rommelsbacher bread maker?
Hey Joey, I haven’t tried before specifically this brand, but seems that it has worked across for many brands so I would say its safe to try out for your breadmaker 😀 Hope that helps and please do update here if it does so that subsequent people with the samea bread maker can benefit too!
hihi!
can i check which option I’m using the same brand as mentioned and there are the options^^
standard -2:53h-3h
short- 2:35h
White bread- 3:40h-3:50h
Quick – 2:05h
Whole grain bread 3:37h-3:45h
cake- 1:50h
Toast – 3h-3:05h
Gluten fre- 2:50h- 2:55h
TQ so much for advising !
Hi Javier! Tried out the recipe tonight, first timer on a bread machine. Wasn’t sure about the milk powder amount, weigh 15g on a digital scale appear to be two tablespoons. Will an extra tablespoon make the bread more flavorful?
Hey Mel! Thank you for dropping by and trying out my reciep 😀 I am so honoured that your first recipe is using mine!
For the milk powder, if it doesn’t match gram for gram, you can go for 15g for the digital scale. This is because different milk powder brands sometimes make a difference and I feel that digital scale is more accurate. Should you include an extra tablespoon, it is likely to make the bread slightly more flavourful but at the same time it might also be drier (though not much drier)!
Thanks Javier for the advice! Should I add more milk to compensate for the extra tablespoon of milk powder? I bought a new Elite Gourmet Bread Maker and the milk bread came out perfect and the whole house smelled like a bakery.
So sorry just saw this Mel, hope I didn’t respond too late!
You can add up to a tablespoon more of milk if you would like but usually the difference is not very notice-able! I am glad to hear that you like the loaf and I am very happy to hear that 😀
Hi Javier! I made this as my first recipe in my Zojirushi Virtuoso Plus bread maker today, it was delicious! The loaf was a bit small and didn’t even fill the whole bottom as this is a 2lb bread machine. How much do you suggest I add to the ingredients to fill it properly and how should I handle the egg increase? Your help is appreciated, thanks for the great recipe!
Hey MJ! Thank you for dropping by and I am so glad and happy to hear that you like it 😀
For adjustment, currently I am actually using this based on a 700g loaf. I would suggest using 1.3x the recipe or even 1.5x! I am assuming 2lb = 900g.
The egg increase is a good question. I think using approximately half more of the next egg would be good!
Hope that helps :D!
Hi Javier,
I tried tonight this same recipe but just replaced the milk with soya and added Water Roux. Mixed the wet ingredients and water roux before putting it in the pan and the rest of the ingredients. Baked it using the setting for Sweet. Basically the taste is the same but the loaf turns out really soft. I love it. I love the French and Sweet way of baking. I should try your recipes here. 🙂 Thanks.
Hey Gigi! Thank you for dropping by and I am so glad that you have found a way to modify the recipe to your preference and still like it!
Occasionally, I do the water roux method too for a fluffier finish! I am also a huge fan of the French and Sweet way of baking! Hoping you will like the othe recieps as much and wishing you an awesome week to come 😀
HI Javier,
I tried this recipe twice already after I got my Baumann bread maker a week ago. Ii love the soft inside but crusty outside bread. I even tried using muscovado sugar and white sugar, the difference is just the color inside but still delicious. I will try making it vegetarian by using apple sauce next time. 🙂 Thanks for sharing this recipe and I shared your blog to another friend who bought a bread maker too.
Hey Gigi! Thank you for dropping by and I am so happy to hear that you like the bread and that it worked so well for you and the brand of breadmaker you are using! Thank yo ufor sharing with me about the muscovado sugar too, I might give it a try to give it a slightly browner finish :p
The use of apple sauce should be possible and makes a very good subtitute! Thank you for sharing this recipe 🙂
How much raisins would you put? 1 cup?
Hey Ava, I would put approximately 1/2 cup to 1 cup depending. I always like to try with lower amounts first in case the raisins make the dough too dense and hard to rise. Hope that helps and good question 🙂
thank you jesus
Thank you for this recipe! I just got a bread maker and I made this loaf recipe twice already. I LOVE milk bread.
Curious, my loaf isn’t too sweet even though I added 1/4 cup of sugar. Is it because the yeast ate it all? Haha. I’m hesitant to add more sugar because it seems like a lot (even though it’s a sweet bread). I probably added too little salt too..
Hey Zoey! Thank you for dropping by my blog and I am so happy to hear that you like this bread recipe 😀
Yes, usually the sugar is more to feed the yeast and have them going 🙂 I actually increased the amount of sugar before and while you can get the bread sweeter, you might get a darker and thicker crust too! Usually I would suggest perhaps having a sweet bread or dusting it with some icing sugar :p Hope that helps!
Hi Javier, if I wish to incorporate some wholemeal flour to this recipe, do you have any suggestion the ratio of wholemeal flour to bread flour assuming other ingredients remain the same? Thank you
Hey Jean! Thank you for dropping by my blog and I am glad you asked!
I did something similar before here: https://bakeomaniac.com/partial-wholemeal-bread-recipe/
I like to substitute at most 30% of the original plainflour to whole meal (so 30% wholemeal, 70% plain flour) so that it wont affect the texture too much but still yield a moist and fluffy bread 😀
Hope that helps!
Hihi javier! I recently bought a mayer breadmaker MMBM12! And thankfully i found ur site! I tried both this recipe and the pandan bread recipe, i cant express my gratitude for saving me from giving up on the bread machine!!! Anyway, can u enlighten me what is the soft cake function on the maker? Is it like pound cake? Do u have any recipe for it?
Hey Darren! I am so glad that you tried my recipe and like it!! It really makes me happy to see that it worked for so many people and I hope to continue generating great recipes using my own breadmaker!
I have never tried the soft cake function but I hope to someday. I always take an issue because of how it takes the breadmaker shape and as much am quite conscious, but I believe it should still turn out well! I will try to work out a recipe so do stay tune~!
Hi, I have baked numerous 700g bread loafs using breadmachine (TRIO TBM111) and found your recipe Hokkaido Milk Loaf proportions similar to mine. Your recipe is perfect. I do add 1/2cup raisin). But my breadmaker broke down recently and I bought over from a friend a used NOXXA (3-IN-1 breadmaker oven). The NOXXA programme is for 900g or 2lb breadloaf. I want to ask your advise whether baking a 700g or 900g loaf in breadmachine, is the hours remain same or do I have to take out the bread 20mins before finishing time.
I also use the “Sweet” loaf programme when I add raisins because this programme will be better then using the basic loaf (medium). The bread comes very nice color instead if burnt if you used basic medium. Thank you and have a great day.
Can relate in having a broken down bread maker. I really need to either buy a new one or get it repaired! I am really glad that you found my recipe, gave it a try and like it so much!!
Regarding the 700 or 900g, I believe you do not have to take it out earlier as my bread poofs up a lot and would occupy the extra space to produce a softer bread. My only concern if it collapses at the end (have to check this). But other than that, it should work well 🙂
Thanks for the recipe! Baked my first hokkaido milk bread with some adjustments to include wholemeal and flour and it taste really nice! 🙂
Hey Felicia! Thank you for dropping by my blog and trying out my recipe! I am really glad to hear that it works and that it turns out nicely and that its to your liking 😀
Hi, Can I know if I do not use the bread machine but still prefer to make a loaf bread; do you have the recipe to share with me? Thanks.
Hey Corinna! Glad that you asked! Let me link you to it 🙂
Here it is: https://bakeomaniac.com/fluffy-hokkaido-milk-buns-recipe/
It is very fluffy!
The yeast should be 1 teaspoon instead of tablespoon right? I made this today and using sweet function for 500gm on Kenwood BM250. Swap to brown sugar and 1 teaspoon instant yeast. Smell and taste marvelous. Bread texture is very soft too. Thanks you for sharing this recipe 😘
Hey Lynnette! You are right about that as a few people have pointed out :p I am so ashamed to say that I still havent found the time to change it but I shall do it tonight. I am so glad that it works out for you and thank you for taking the initiative to drop a comment here! Appreciate it loads 🙂
Hi Javier
Your recipe is great! I tried some recipe and it doesn’t yield a soft bread!
Though the recipe is for 750g bread and the bread maker I used brand: songcho , min 900g I follow suit your recipe and the bread seem to be quite tall slightly above the tin 🙂 though I set the 900g setting in my bread maker
The texture is so soft .. however I feel there is some large air pockets in the bread.
Any idea what I can put to improve?
Hey Priscilla! I think it could be because of the amount of yeast I use that results in the bread to be slightly above. I believe the same goes for the large air pockets. Why it works for a 750g is because the excess air wont be able to build up as there isnt sufficient space in the machine but for a 900g capacity machine, there will be space.
As such, I would look at perhaps reducing the amount of yeast used to 5-6g for a start! I believe that might help 😀 and also, thank you for trying you hand out at my recipe!
Hi Javier, firstly thank you for sharing the recipe. Its really hard to find a soft hokkaido milk bread recipe by bread maker. I was so happy that i found you! I am looking forward to try the recipe.
Like to confirm the yeast measurement – in your recipe, it stated 1tablespoon or 7g instant dry yeast. But when I measure 1 tablespoon yeast, it turned out to be around 11g of yeast instead of 7g yeast. Which shd I follow? tablespoon or g measurement?
Hey Casey!! Thank you so much for dropping by too and I am so glad to hear that the recipe captivated you!
Regarding the yeast, you should be right that you should follow 7g. Its likely that I might have measured wrongly for the tablespoon-wise and will try again the next time I bake! I hope you will like this recipe as much as my family does 😀
Hi, can I use the Doug cycle and shape them into buns?
Hey Mimi! Thank you dropping by my blog! You can definitely do that 🙂
Hi Javier. I would love to try your recipe. I have milk powder but no liquid milk. How would you suggest I adapt the recipe?
Hey Lin! Thank you for dropping by!
I would suggest trying mixing 140ml water with approximately 30-40g of milk powder and dissolving to be used as milk (after it cools down), and still add the original amount of milk powder accordingly 🙂
Thank you so much for your reply to my question, Javier. I really appreciate it, and I will try your recipe very soon. One other thing, how much of toppings, say cranberries, would you use? 100g or more?
Hey Lin! No problem 😀
Regarding the cranberries, I always like to use somewhere between 100 and 150g. So long you dont exceed the 175-200g mark it should be safe. I added so much cranberries once, the bread collapsed D:
Hi Javier, just to update you, I tried this recipe and it came out very well!! Everyone loves it, and I have made it a couple of times since then. Thank you so much for this recipe. I hope you get a new breadmaker and share more such recipes with us! 🙂
Hey Lin,
Nice to hear from you again and I am really really happy to see that it works out for you! I really hope I can get a new breadmaker soon or repair mine. Its a real pity it dropped off the counter 🙁
Can I use heavy cream (38%) for this recipe? (I have some to use up!) How would it be incorporated/ what would it substitute? Thank you (:
Hey Sandra, you can dilute it with water to create sufficient fat content for milk. Using half of heavy whipping cream and water if you are urgent to clear the heavy whipping cream. However, be cautious that its possible too much fats might alter the end product. As such, I might try 1/4 heavy whipping cream and 3/4 water to be safe. Hope that helps 🙂
Hi there! I would like to check what function I should use if my bread maker does not have a sweet bread/ french bread function? I only have standard, short, white, quick, and whole grain option. Thank you! 🙂
Hey Kolly! I would go for the standard option in that case 🙂
It is possible to omit egg & milk?
Hey Eve, it should be possible to susbtitute milk for soymilk but I have not tried omitting egg myself yet! Nonetheless, it should be possible with the use of substitutes to make up for the liquid content!
Hihi!
can check if homemade soya milk works?
Will there be a need to add extra sugars in it?
Tq so much!
Hey Temprance Seow! Thanks for dropping by my blog and the interest in the recipe 🙂
Homemade soya milk works perfectly fine, no added sugars needed. I have made this loaf even using skimmed milk before!
Hey Javier, I have a KW and I made this loaf using the French bread setting as I read in one of the comments that you suggested. It turned out very crusty. I would like to try again, should I use the white loaf setting?
Hey Juliet! Thank you for trying out my recipe!!
Regarding that, I would suggest using a different setting, or cutting back the sugar by about 15-20g. I do realize that the crustiness is also because of the heated up sugar and since this is a sweet bread, it tends to form a crust!
My machine, Cuisanat, makes 1, 2.5 and2 pound loafs. Which is this recipe? Thanks.
Hey Barbara! Thank you for dropping by! This is a 1.5 pound loaf recipe to be precise, not too sure if your breadmaker machine has this amount!
Was given a bread maker last week and tried this recipe. Unfortunately, the bread maker is not working! 😖
No choice, poured out the ingredients and hand kneaded the dough and baked it manually.
Was so glad the bread turned out fine 😊!
Thanks for the recipe. It’s really a must keep.
Hey Cloudymoon, thank you so much for dropping by and ugh I feel for you. Last week, my bread maker machine plunged down the counter and I had to try my best to salvage the situation. For me I managed to put it in a very specific position to work.
I am so happy and glad that you managed to turn your situation around too and makes it work. Am also glad to hear that the bread works out for you!! 😀
Thanks for the prompt reply. Yes, modes for white loaf that takes only 4 hours. Can I make use of this mode?
Sorry I don’t know the weight of the loaf my bread machine produces but I know it has a max 620g and a min of 350g capacity for strong flour.
Thank you Javier T.
Hey Jin W. That could explain why. My bread recipe is actually operating on your minimum capacity (using 330g). The 620g probably takes way longer since its double my recipe 🙂
Hi Javier, Which function/menu should I use for Panasonic bread machine (model Sd2501)? It has a French menu too but the total time is 6 hours. Thanks.
Hey Jin W! I believe it should be okay, I believe the time differs from machine to machine. However, are there modes that call for less time?
What’s the weight of the loaf that your bread maker produces?
Hi Javier, I would love to try your recipe! My BM is Cuisinart and it can make 1,1.5 or 2 lb loaves. Just wondering what size your recipe makes? I’ve been making bread for just abt 2 mths and the loaves always come out quite brown on the side even if I choose light crust. I hope we are supposed to use “light crust” option for your recipe!
Another quick question: you have the ingredients measurement in cups/tsp etc (which I prefer!) also in weight (grams). Which one do we use? I read it somewhere that weighing ingredients is more accurate. Is that true? Thanks!!!
Hey Sally!! Apologies for the late reply. I thought I have replied to it but turns out my internet connection broke down when I was trying t!
My recipe makes a 750g loaf which after conversion, should be 1.5 lb loaf! Light crust is definitely correct. To develop a less brown crust, add less sugar (by about 10-20g). However, I always still go on with the sugar option regardless because I like the sweetness of the bread!
Regarding the weighing, you are absolutely right! Usually I weigh my ingredients in and then transfer it into cups for conversion. However, I would say weighing is the best as compared to cups / teaspoon system to replicate the recipe exactly.
Hope that helps and feel free to ask anything 😀
Javier,
Thanks for the recipe. The bread was excellent and my whole family loved it.
Hey David! Thank you for dropping by and trying your hand on my recipe! I am so glad and happy to hear that. The most important is always that our family like the bakes and dishes that we do! Your feedback is very important for me too and I am motvivated to come out with more breadmaker recipes :)!
Hi Javier,
Upon following your easy to follow recipe, I am so happy with the result except for the shape. My bread has turned out not square. One side of the bread rose less taller compare to the other side. I am just a beginner and wish to improve it. Can you please advise ? Thanks.
Hey Sofia! I can’t figure out exactly why but a good guess would be that the final mixing before the bread rests, one side of it was denser than the other.
To fix it, you can most probably even out the bread during the shaping stage and before the cooking stage! Hope that helps 🙂
Thank you for your recipe Javier! The milk loaf turned out perfect and my family loves it!Will definitely make it again. I’m going to try your pandan bread recipe. Looking forward to seeing more bread maker recipes here! 🙂
Am so glad that this Milk Loaf worked out for you too 😀 The Pandan is a favourite of mine. This Milk Loaf is so versatile you can try making them with fillings too if you are up for it 😀
About the fillings, can I put shredded cheese? My kids love cheese bread. When should I put it in? Thanks!
I haven’t tried that before myself but its most likely that you will still ad in at the feeding stage (or the point where you add choc chips / cranberries etc).
Speaking of which, I think I should be working on a Cream Cheese Loaf soon since everyone is using breadmakers these days 🙂
Thank you for your reply! I will try it.
Cream cheese loaf sounds yummy! Looking forward for your recipe!!👍🏻😃
Looking forward to sharing too 😀
Hi Javier,
I only have active dry yeast at home. Is it ok to use that instead of instant yeast? If yes, do I need to mix it with water before I put it into my bread maker? Thanks!
Eunice
Hey Eunice! It is possible to use active dry yeast. I would mix it with the lukewarm milk for activation by first heating up the milk and then letting it cool slightly to be lukewarm. After which, you can add the mixture into the breadmaker and it should work 🙂
Hi,
Sincere thanks for this recipe, the loaf was perfect. It rose a lot more than any of the other recipes I’ve tried, and it came out so light and tasty. I’m very much a beginner, and all other attempts have been a little hit and miss. Your recipe helped me make my first proper milk bread loaf. Thanks very much, I can’t wait to try your chocolate chip recipe as well!
Hey Runi! Thank you for dropping by and taking the initiative to write this feedback and review! I am really really happy that this recipe worked out for you! A lot of people advised against adding so much yeast (7g) as most breadmaking recipes use 3-4g but I found the rosing to be perfectly fine for a soft and fluffy loaf!
I hope the chocolate chip loaf works out just as well for you if not better, and please do feel free to ask for help anytime you need 🙂 Always here!
Javier Tan. I want to thank you for sharing your Hokaido Milk Loaf recipe. I’ve been searching for the right recipe for awhile now and when I saw your step by step recipe made simple for people like me and others I just wanna said Tq for making it possible to bake with confidence. I successfully baked it yesterday in my breadmaker. Tq once again! Btw this recipe is definitely for keeps👏🏻
Hey Lat! Thank you so much for dropping by and I am so glad to hear that this recipe is a success for you, especially and most importantly is that you like it and it worked out for you well!
Your comment really encouraged me to continue sharing :)!
Hi Javier, can I use liquid milk to replace the milk powder?
Hey Diana! Thank you for dropping by! If you do not have any milk powder, just add 10g more milk. Otherwise, its perfectly fine to omit too, the flavour difference is subtle, though I like that subtle milkiness from the milk powder 🙂
Hi was wondering can I omit the egg?
Hey Evelyn! I would say that its probably possible to try substituting with 60g of unsweetened apple sauce. I have not try it myself before in bread making but this has been successful for me in underbakes when I have to bake for either my egg-allergic friend or vegetarian friends!
Hi! I just found this amazing site, will definitely sign up for the YouTube and see your videos. I have a zo mini, the hhc10, makes only one pound loaf. Is the recipe above for a 1.5 pound loaf. How do I make it smaller for mine, please?
Hey Jacqueline! Nice to see you here! You can halve the entire recipe to fit it into your one pound loaf breadmaker, it will work out perfectly well too 😀 Hope that helps!
Hi, I have a Baumann bread maker. Is the French Bread setting the same for all machines? I have always thought french breads have super crusty outsides. I want a very soft bread. What will happen if I use the basic bread setting?
Hey Janice! You are right that French breads have very crusty outsides. This bread apart from the crust, is pretty soft especially if you choose the light crust option.
However, I would still say that you can choose the bread function that you know have always produced soft breads. I suspect that the bread machine functions are similar but there are still some underlying differences.
In my machine, French setting takes 3:40. Your recipe said total cook time is 1:40 – which is the equivalent time for Quick setting in my machine. Should I use Quick instead?
Hey Janice! Thanks for pointing that out. It was an error on the recipe card part. Let me change it accordingly, mine take 3 40 too. Thanks for raising it up 🙂
Hi Javier, can i use this milk loaf recipe and get my bread maker to do the dough function..then remove the dough and make into buns. Then baked in the oven at 180 deg for abt 20 mins. Will the texture be like the recipe using tangzhong. Thank you.
Hey Judy! Yes you will be able to do the dough function then bake into individual buns in the oven.
It is still soft, but not as soft as the recipe using tangzhong 🙂
Hi Javier, is it possible to incorporate tangzhong into this bread maker recipe to get the super soft bread using the bread maker? Thanks!
Hey Winnie! It is possible to do that 😀
How much tangzhong would it require and what would it substitute? (If I’d like to use it for the bread maker recipe) thanks!
Hey Winnie,
In that case, you can follow this recipe (for the ingredients proportions) instead: https://bakeomaniac.com/fluffy-hokkaido-milk-buns-recipe/ , and use the steps of the breadmaker, with the roux (tangzhong) added in together with the butter 🙂 Hope that helps!
Hi I’m so thrilled to find your recipe for Hokkaido milk bread for bread machine!
Can I ask few questions:
My machine (Cuisinart) has French/Italian option so I should use that (not Sweet bread correct?)
Is 2% milk ok use or does it have to be Homo?
I only have fresh yeast and active dry yeast. For fresh, I heard you have to use 3x the amount. Do I use 3Tb in recipe the ? Or would the active dry produce same result? Thank you so much!
Hey Sabrina! Thank you for dropping by and I am so glad to share as well!
Yup I used the French option and I believe the Cuisinart one will work fine too!
2% Milk is good to go!
Regarding the yeast, I would say the active dry yeast produces the same result. Is that the instant kind? If it is, it is safe to go with it! I am not too sure with fresh yeast per se as I have not worked with it before D:
My bread machine can only do a 1 lb bread. How to get the correct amount of the recipe?
And my BM takes 3 hrs for soft crust setting while I see yours is only 1 hr +.
How come so fast? What brand has this fast baking feature?
Also I realize the bread will not be so soft the next day if use bread machine to bake.
Not sure if you experience this? Can adv?
Hey Sally! Apologies and I receive this query before do but only now do i realize it. Let me break down your questions and answer them in parts!
Q. My BM is a 1lb bread, how to get the correct amount:
A. Take 2/3 of all the ingredients. For example if 300g bread flour, take 2/3 and use 200g.
Q. My BM takes 3 hours but yorus is only 1hr +
A. This is an error on the recipe card and I will correct it soon, thank you for pointing out, I take 3 hours too!
Q. My bread is not soft the next day
A. No worries, this bread will remain soft throughout 3-4 days from my experience 😀
Hope that helps!! Feel free to ask if you have more questions!
What settings would I use on my Zojirushi Virtuoso? Also I would assume I need to increase the recipe by 1/3 to 1/2.
Hey Donna! Depending on what’s the capacity. Currently this is a 750g loaf. If your machine is 1kg, you would have to increase it by 1/3 and so on 🙂 Hope that helps!
Hi Javier, I would like to add banana into the bread. How do I measure my ingredients to incorporate about 2 bananas? Thx
Hey Christine! I am honestly not too sure about that. It is possible but based on my experience from incorporating bananas into breads, they end up not having any flavour at the end because of the long baking time (i suspect).
Hi Javier, thqnks for sharing the hokkaido milk bread recipe. I am a vegetarian. Do you hv any eggless version? What can i substitute for egg? Thank you 🙂
Hi Javier,
I can’t wait to try your recipes for bread machine! Thank you for coming up with different flavors! You are awesome!
Best regards,
Nimfa
Hey Nimfa, thank you for dropping by and for your appreciation!
I hope you will like these loaves as much as my family does!!
Hi Javier,
This looks amazing! Just wondering if it’s possible to use bread mix as an alternative to bread flour?
Thanks!
Hey Sandra! I might need you to send me a link or image of the product as I am not too sure what it composes of. However, if you have always substituted bread flour with bread mix and it works, it should work fine! 🙂
Thank you for getting back to me so quickly! I’d like to try the recipe with this bread mix here – https://snk.com.au/product/siena-extra-soft-bread-roll-mix/?attribute_siena-extra-soft-bread-roll-mix-weights=2kg
Cheers 🙂
Hey Sandra! No worries!
I would think that this bread mix work, but with additions of the sugar, milk, yeast and melted butter! I noticed the mix does not contain sugar too!
Hi was wondering if there’s a recipe for bread without egg.? Also is there any way to make the bread less yellow?
Hey Sophie! I don’t have a recipe for this bread without egg yet, but you can consider using alternatives such as tofu and yogurt for a start. Protein-rich substitutes would be great. I believe these substitutes will also allow a less-yellow bread. On top of which, you can consider reducing the amount of sugar since the caramelization of sugar leads to some yellowness. Hope that helps 🙂
Hello Javier,
I understand that you are using Mayer bread maker, which is what I have too.
May I know which function did you use to bake the bread?
Hey Claudine! Godo to see you here too!
I don’t remember the exact “C” though I believe its C3, but its the French Bread function 🙂
This is a very authentic recipe for ??? and if followed strictly produces wonderful bread. Making the yudane (??)the night before is essential to getting the right texture as is using good bread flour. I have made this several times and it always turns out so perfect and exactly like very typical milk bread in Japan.
Thank you for the kind praise 😀 Am glad you like the recipe!
Has anyone made this in a Zojirushi with any success? What settings did you use..
Hey Donna! See if you can drop me a message on Facebook or instagram, and let me know when you have! I might be able to help you from there but I would need some more knowledge of the settings to help 🙂
Hi Donna, I have made this with my mini Zo. Since it makes 1lb. loaves, I reduced all the ingredients by 1/3 and used the regular + light crust setting – total time was 3hrs. 20mins. The bread tasted very good, although my crust turned out darker than I expected; likely due to the additional butter. Also my bread was airy but when cold was not as soft as I expected. But still my family loved it so much we could not ‘waste’ it making French toast (if that makes sense :)). Hope this helps.
Thank you for your contribution Joanne, am glad the recipe worked across different appliances 😀
Hi Huey, thank you for making this bread. Yes it is sticky. I usually use my bread maker to knead and rise. That s why it does not look sticky ??
Yup I agree with that!
Hi there, thank you for sharing the recipe. My breadmaker is 500g loaf. How do I convert the ingredients? Enlight me please. Thank you
Hey Loisa! Thank you for dropping by! Simply take 2/3 of all the ingredients and it should work just fine! I do make smaller loaves with this recipe too.
For the benefit of everyone who wants to know how to calculate too, take all the grams divide by 3 then multiply by 2 for a 500g loaf!
Can I ask if this recipe would work with Philips bread maker? At which stage to add in cranberries?? After 1st rise??
Hey June! It would work with the Philips bread maker. And yup you would have to add it in after the first rise. There should still be additional kneading after the first rise for the added cranberries to be kneaded in (Do let me know if the breadmaker doesn’t do the extra kneading).
Hope you would like the recipe! 🙂
What size load does this make? 1 1/2 or 2
Hey Pam! How much bread this recipe makes really depends on the size of your breadmaker! For this, I based it on a 750g loaf!
Hi, i have a small bread machine which can only make 450g loaf. How do i converting your recipe to smaller loaf size?
Hey Tricia! Thank you for dropping by!
It should be okay to half the recipe. However, I am just slightly concerned here regarding the baking time for your loaf. May I ask approximately how long your bread machine runs the French Bread function for? Mine is approx 2.5 – 3 hours!
I’m not sure about theirs, but my French bread setting for my 450g machine (1lb) is a 4.5 hour process from preheating/mixing to cooling/complete. I use a Zojirushi BBCC-S15A model bread maker!
Hi Bailey, thanks for checking in on this. Do you have a soft bread function? I suspect if there is, that might work better for the Zojirushi!
Hihi
I intend to use on my KW bread maker. Usually I will set the delay function on the maker so that it will give me a fresh and warm bread in the morning. With the egg, is it ok for me to leave it in the maker until the preset timing for it to start the mixing and making of the bread?
Hey Winnie!
Absolutely. I left mine for a couple of hours before. So long you leave it covered and mix it with all the wet ingredients before placing it in. However, I am not too sure if its beyond 4-6 hours. Would it be delayed that long?
Hi Winnie, yes, you can leave the egg overnight – I always do that when baking bread with the bread maker.
Thank you for chipping in with your experience too, Rebecca 😀
Hi. Can I replace milk powder with something else? Do not have milk powder at home.
Hey Adeline! Thank you for dropping by. I would recommend you just skipping the milk powder, it won’t be much of an issue. Just a slightly richer taste but it’s fine not to have it too as I do forget to add it sometimes. Wishing you be safe and healthy in this period!
Hi Javier and Winnie
Many thanks for this recipe! i want to try it too, Can i please check on Kenwood BM, what programme/function to use?
Hey Janaki! Thanks for dropping by my blog 🙂 I am not too sure on the particular Kenwood BM, but it should be the french loaf function, or a loaf function that has 2h 40 minutes bake time or approx that amount of time.
Will keep a lookout when Winnie replies!
Hi HHB, I baked this recipe for 3 times, first time with panasonic bread machine and it success ( i used bread flour). The next baked with others brand bread machine and it collapsed ( it rised well before baking cycle started). Could it because i used all purpose flour?
Hey there, thanks for dropping a comment. You identified the reason well. It is because you use all-purpose flour and as such, the bread couldn’t have any structure to hold together resulting in what you see (the collapse)!
Hi
If I use the bread maker and I want to set it to the preset timing to let it bake at 3am so that by morning I can hv a loaf of warm bread, can the egg be placed in the bread maker without it been spoilt?
Yup seems like you can! Rebecca has shared that she has done it before without it spoiling too!
I have a Panasonic as well. Which menu number did you use? There is a French (08) and a basic sandwich (10), both are “soft crust”.
Hey Sharon! Thank you for dropping by! I would recommend Panasonic French (08) Soft Crust 🙂
Oh gosh, I just saw your reply, I actually am baking it on #10 which is “sandwich” which is a soft bread with a light soft crust. It’s a 5 hour bake!! 🤦🏻♀️ I will let you know if it was ok or a 5 hour fail.
Hey Sharon, big oh my! THat will be such a long wait!
I am looking forward to your update :p
Hi there. Thanks for sharing the recipe. If i were to use salted butter, how much table salt should i reduce?
Hey Mila!
Thank you for your kind words too and apologies for the late reply! I would suggest using about 1.5g to 2g instead of 4g!
Hi there,
Thanks for the sharing the recipe. I want to use it for a larger loaf at 1000 g, how do I go about converting your recipe properly for the larger loaf?
Hey Jackson! I think you can add approximately 1/3 more of each of the ingredients. I would recommend trying out this 750g recipe for your 1kg breadmaker. This is because it will be able to still attain its full rise. However, some care need to be given in terms of baking duration to ensure it will not be burnt!
I bake a lot, pastries, breads, buns,etc on a weekly basis. Today I made this bread using your recipe, except I didn’t melt the butter, I added it softened in cubes & I added 2 TBS of oil. I can honestly say that I have never had a fluffier, softer & tastier bread than this one, & made in the bread maker, which I rarely use. Thus is my #1 bread recipe definitely! Thank you so much for sharing this
Hey Valerie, thank you for dropping by my blog and the very kind praise 😀 Your comment definitely made my day and I am so so happy to hear that!
Also hope this comment gets more attention to try out your approach of adding in cubed butter and the oil! I am going to try it out myself someday too 😀
Which bread maker are you using?
My center is pudding-like. Please help! Thank you! 🙂
Oh dear are you able to reach out to me via Instagram or TikTok to send images on how it looks like?
Hi if I dun use bread maker what will the temperature be to bake in the oven?
Hey Charmaine! Thank you for reaching out!
If you are not using a Bread Maker, I suggest using this recipe:
https://bakeomaniac.com/fluffy-hokkaido-milk-buns-recipe/
It is even more fluffy and soft, and has the full guide! Feel free to let me know if you have any questions 🙂
Thanks for sharing! I make it for my kids!
No problem Madeline 😀 I am so happy to hear that you like the recipe and bun!
I am trying to make more bread maker recipes and hope to share them soon!
Trying this on my Elba Bread Machine however using ghee instead of butter (so I don’t have to wait for it to melt)
That sounds good!! I think that should work out just as well 🙂