Bake

Hokkaido Milk Bread

December 23, 2021
4.6
21 Ratings
  • Prep time 4 hours
  • Cook time 30 minutes
  • Makes 1 tall (9-by-4-inch) loaf
Author Notes

When I first set out to make Hokkaido milk bread from scratch, I was nervous. These sky-high, snow-white loaves are the cornerstone of any respectable Asian bakery—feathery-soft yet rich and decadent, with wisps of bread that pull away in sheets when you separate its parts. For me, it was practically legendary.

To add to the mythos surrounding this lofty bread, I couldn’t find much in my research on traditional ways to make it, or even on its origins. Most recipes appeared to use tangzhong, a type of roux-like paste designed to give bread a finer crumb and a softer, fluffier texture. And many of them lead back to the Hokkaido Milk Toast recipe by Christine Ho, which is, in turn, based on a cookbook called 65 Degrees C by Yvonne Chen.

In the end, I tested three different recipes, and the one that won my heart was indeed the one I adapted from Christine’s. It was a dream to knead, shape, and bake, and the bread was just like I’d imagined: sweet, fragrant, and pillowy-soft. It’s good enough to eat plain and even better in sandwiches, but in my opinion, it’s best when toasted, lightly buttered, and smothered in sweetened condensed milk: the milk toast of my dreams.

Note: This recipe yields one loaf made in a 9-by-4-by-4-inch pan. Taller loaf pans are ideal; I used a Pullman without the lid. For those using the metric system or a bread machine, feel free to check out Christine’s original recipe (https://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html); hers will also yield two smaller loaves or one (13-by-4-inch) loaf instead of one (9-by-4-inch). —Cynthia Chen McTernan

What You'll Need
Ingredients
  • Tangzhong:
  • 6 tablespoons water
  • 2 tablespoons bread flour
  • Assembly:
  • 1/4 cup whole milk, plus 1 splash for the egg wash
  • 1 1/2 teaspoons active dry yeast
  • 2 1/2 cups (about 320 grams) bread flour, plus up to ¼ cup (30 grams) more
  • 1/4 cup sugar
  • 1 teaspoon kosher salt
  • 1/4 cup heavy whipping cream
  • 1 tablespoon sweetened condensed milk or milk powder (optional)
  • 2 large eggs
  • 2 tablespoons unsalted butter, softened, divided
Directions
  1. Prep the Tangzhong: In a small saucepan, whisk the water and flour until no lumps remain. Heat over medium-low heat, whisking constantly, for 3 to 5 minutes, until thickened to a gel-like consistency. As soon as lines appear in the mixture when stirred, remove the pot from the heat and transfer the mixture to a small, clean bowl. Let cool to room temperature.
  2. Assemble the Bread: Heat the whole milk to just above room temperature, about 110°F or lukewarm to the touch (I do this simply by microwaving it for 10 to 15 seconds). Sprinkle the yeast over the milk; set aside for 5 to 10 minutes for the yeast to activate (you’ll see the milk start to foam).
  3. Meanwhile, in a large bowl, whisk 2½ cups of the flour and the sugar and salt. In a small bowl or a measuring cup, whisk the tangzhong, cream, condensed milk, and 1 of the eggs.
  4. When it’s ready, add the yeast mixture to the tangzhong mixture and whisk gently just to incorporate. Make a well in the center of the dry ingredients and pour in all of the wet ingredients. Stir with a wooden spoon until the mixture forms a loose, shaggy dough, then switch to using your hands. Knead for 4 to 5 minutes, until the dough forms a semi-smooth ball. The dough will be quite sticky—1 tablespoon at a time, sprinkle the remaining ¼ cup of the flour over the dough and your hands as you knead to keep it from sticking too much. I usually use at least 2 tablespoons and often up to the full amount, but you may not need it all.
  5. Add 1 tablespoon of the butter to the dough, kneading to fully incorporate before adding the remaining 1 tablespoon of the butter. The dough will be slippery and messy at this point, but just keep kneading (actually, it’s oddly satisfying), and it should eventually form a soft and pliable dough that’s easy to work with. Knead for 4 to 5 minutes more, until the dough becomes smooth and elastic.
  6. Place the dough in a large bowl with plenty of room; cover the bowl with plastic wrap or a damp towel. Let rise for 1 to 2 hours, until doubled. Alternatively, you can let the dough proof overnight in the refrigerator, which I prefer. It gives extra time for the gluten to develop and yields a better flavor, in my opinion. Plus, dividing the labor over 2 days makes the process much more manageable. The dough should be fine for up to 24 hours. If storing in the refrigerator, cover more tightly with plastic wrap to avoid drying out, but don't seal completely (an airtight seal can sometimes cause an alcohol-like smell to build up in the dough).
  7. Once the dough is doubled, turn it out and punch it down. Divide into 3 or 4 equal pieces. For each piece, roll out the dough to a long oval. Fold the oval into thirds widthwise, then flatten again. Roll the dough up lengthwise, then place into the loaf pan. Repeat with the remaining pieces.
  8. Let the dough rise again for about 1 hour, until nearly doubled. After about 40 minutes, heat the oven to 350°F. When the dough seems ready, test it by pressing it gently with one finger; when the indentation bounces back slowly but remains visible, the dough is ready to bake.
  9. Whisk the remaining egg with a splash of milk or water. Brush the egg wash over the dough. Bake for about 30 minutes, until golden brown on top. (If your heating element is at the top of your oven and the bread begins to brown too quickly, cover with foil to prevent burning.) When ready, the bread will sound hollow when tapped. Let cool slightly, then slice and enjoy!

See what other Food52ers are saying.

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  • Zoey Wei Le Deng
    Zoey Wei Le Deng
  • paulifaktorbakes
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101 Reviews

Julia H. February 19, 2024
Excellent recipe! When I lived in JapanI, I had one toast every morning. I miss the milk bread from Japan. I have been looking for a good Tangzhong recipe, this is great!
I used 1/2 wheat flour+ 2 cups bread flour to create a healthier wheat bread. When cook the 湯種 Tangzhong, I used wheat flour as well. The bread turned out great! 1/4 sugar a bit sweet. So I used 2 TB organic brown sugar + 2TB honey. Try the new twist! Thank you for your recipe sharing! BTW: I never bake with gram, too much work! use the cup measurement just fine!
 
Beth December 31, 2023
I've made this and similar recipes many times. I make the roux in the microwave, stirring every 30 seconds until the right consistency. Then into the bread maker it goes on dough cycle, since I can't stand and knead it. When first rising is done bread maker turns off then I shape it into rolls or loaf and proceed to end.
Interesting note: You mentioned using this bread for milk toast. When I was a kid I had stomach issues and my mother would make milk toast until I felt better. The last day she poached an egg in the milk and poured it over the toast. I'd spread the yolk over the milky bread to eat - yum! I tried this the other day, but somehow it didn't taste quite as good as I remembered. Of course that was a long time ago, I'm almost 91 now!
 
Pambend November 27, 2022
Recipe is awesome. Why not list ingredients in grams? This is after all a food website.
 
Kt4 November 27, 2022
What does this being a "food website" have to do with listing in grams? This is a worldwide group so people post in measurements *they* use.
 
Pambend November 27, 2022
Fine, so use ounces. You miss the point. Measurements when baking NEED to be accurate.
 
Smaug December 7, 2022
In the first place, the only ingredient where weights have any advantage is flour- though it's not hard to measure flour accurately by volume- and that does give grams. In the second place, measurements in baking need to be precise in a few cases where balances will affect structure, but there's usually plenty of leeway. I almost never measure anything but the liquid when making bread; better to have an understanding of the process which will let you know when a step is complete. Things like the strength of the yeast, temperature, humidity, type of flour, differences in the liquid used (such as hardness of water)
receptacles used, practically everything will make the outcome variable.
 
Pambend December 7, 2022
I’m sorry for your ego issue.
 
Smaug December 7, 2022
If you wish to refute the statement, try coming up with some sort of a cogent argument. Vague insults are hardly helpful, as well as being contrary to Food52 policy.
 
chie September 8, 2022
Disappointed about the milk part. I come here for the Hokkaido milk, not regular whole milk bread. Heavy cream probably add the creaminess to it, but it is not going to taste same.
 
passpartout July 16, 2022
Great recipe. I bake VERY infrequently, and can never believe the whole process of bread making will actually work. I followed the recipe exactly as written, and the result is a delicious loaf of bread, with a beautiful texture.
 
Deirdre D. February 11, 2022
A great recipe. I followed as written except I had not heavy cream and just used whole milk. Soft and delicious! I did the overnight proof with great success!
 
food November 4, 2021
This is the best bread I have ever made! The texture is so soft has great chew easy to make. THANK-YOU
 
winsonlaw April 20, 2021
I've made a few milk bread recipes so far from Cynthia, America's Test Kitchen, and King Arthur Baking. While I love all of them, Cynthia's is far the fluffiest and easiest to make with consistent results. It's a joy to make, watch come a fully adult loaf, and eat with a spread of jam or pressed with cheese in the middle.
 
Michelle November 12, 2020
Hi Cynthia, Thank you so much for this recipe and for including the link to the photos. Question: If I want to make this in a stand mixer, what do you recommend I do as far as approximate kneading speed and time? How can I tell it's done kneading? Should I add the butter only by hand or is it okay to also do by stand mixer? Thank you!
 
TDeu August 28, 2020
Cynthia, thanks so much for sharing this recipe and being so explicit. I’m new to bread making and this came out PERFECT!

If you’re debating whether to make this or not. Just make it, trust me, you won’t regret it! I didn’t make any changes to the sugar and it came out amazing. Also, “let it cool slightly”?! lol. Good luck with that!
 
katktdenada July 2, 2020
It really makes a difference to let the dough cold rise overnight or start it morning and it will rise by dinner time. It’s such a good base recipe. I folded in Ube Jam or red bean or sweet onion jam—- it’s fantastic. Tweaks— is that I did not have whipping cream so I nixed the milk and cream and did 1/2 cup of half and half instead. Just as great if not better!
And 6 tbsp of water is not enough to dissolve the tangzhong gel/paste so you gotta add 6tbsp more liquid (water or milk).
 
xanmama July 1, 2020
Hi! Can I use the lid with my 9 by 4 inch Pullman pan? If yes, how should I do my last proof? As in how do I proof it such that I can have the lid on prior to baking and also know when the bread will be done since the lid is on during baking? I just got a loaf pan with lid to try since I’ve always made mountain top bread. Hope you can help! :)
 
CApam June 30, 2020
Awesome recipe! I’ve made this bread two times in two days (one for me, one to share with my parents): that’s how good it is. I’ve tried using Christine’s recipe as referenced in the author’s overview, but I was not as successful then. Like paulifaktorbakes mentioned below, I really appreciate the notes on texture/stickiness at each stage. My additional note: make sure to butter your baking pan really well before adding the dough for the second rise! I used a 9”x4”x4” Pullman pan, without the cover, baked for 30 minutes.

The only change I made to the recipe was to decrease the sugar down to 2 TBS, which yielded the perfect taste for my preferences.
 
Sepe D. May 31, 2020
Hi! If I double the recipe, will it fit a 14x4x4 pan? Thank you!
 
CApam June 30, 2020
A 14x4x4 pan is about 1.6 times the volume of a 9x4x4 pan, which Is what I used; the bread rose about an inch above the pan line (as I didn’t cover it). Maybe you can double the recipe, but remove a third after the first rising to shape into rolls and bake in a separate pan.
 
Zoey W. May 16, 2020
Hi! When doubling the recipe, do you just double all of the ingredients? Should I expect to add 60 grams more flour (instead of 30g) during kneading. Any help is appreciated!
 
Cynthia C. May 16, 2020
Hi Zoey, yes, just double all the ingredients! For adding extra flour, I would go by feel while kneading, rather than measuring out how much more to add. I add about a tablespoon at a time, sprinkling over the dough and my hands, just to keep the dough from sticking too much. I often do not add all of it. I hope that helps!
 
Noah May 17, 2020
Only if needed. If the dough is not sticky u might not even need flour at all ;)
 
paulifaktorbakes April 13, 2020
first, thanks so much for making this recipe so accessible Cynthia! I get nervous baking new thing, and really appreciated your description of how the dough will be sticky, but with the butter worked in, will become what it needs to. It did! It was so so gratifying. I love baking challah bread, but this was my first time making a tangzhong. I'm about to bake it, and already can't wait to try making this again. One question: I squeezed the base of the ovals together; is this necessary or just side by side enough to create that milk bread pull-apart but together consistency?
 
Noah May 17, 2020
Would u share ur favorite challah bread recipe.?
I would love to try it.
 
paulifaktorbakes May 20, 2020
I’d be delighted to! I use Joan Nathan’s “My Favorite Challah” recipe. I increase the eggs from 4 to 5. And sometimes sneak in an extra tablespoon of sugar :) Let me know if you have any questions!
 
Cynthia C. May 20, 2020
This makes me so happy! Thank you for such kind words. As for squeezing the ovals together, I shouldn't think this is necessary as long as the pan is snug enough--the four pieces should meet as they rise and that's enough to form that "pull-apart" effect. I can't wait to try the challah recipe you mentioned!
 
Srivani M. April 9, 2020
Can I use APF as I don’t get bread flour at my place.
 
Cynthia C. May 16, 2020
Hi Srivani, sorry for the delay in replying! APF should work, the bread just may rise a bit less and perhaps have less developed strands in the crumb. Hope you enjoy if you try it!
 
Noah October 19, 2019
perfect recipe i have worked with over the years, i bulk it up and split between bread, donuts, steamed bread.
 
Cynthia Z. July 6, 2019
The best bread recipe! Tangzhong is truly a godsend. It yields a heavenly soft bread with a flavorful, chewy crust, and helps keep the crumb soft and moist for several days at room temperature. The enriched dough with butter also makes the dough easier to knead, though I do recommend a bench scraper to get the bits that stick to your counter.

I've made this multiple times in the past week, taking the sugar down to 2tbsp as recommended by others in the comments. The recipe doubles easily, and can be adapted to different configurations. I've made the standard loaf shown in the article, but I've also made buns (10-12 buns per recipe) and 3 mini loafs. Baking smaller loaves/buns takes the cook time down to about 20-22 minutes at 350F.

The bread also takes on fillings/add-ins beautifully. I made a coconut filling (1 cup sweetened coconut, finely shredded; 2 tbsp cake flour, 2 tbsp milk powder, 2 tbsp softened butter, 1/4 tsp salt) and just added it when I rolled and folded the dough pieces. The coconut filling goes great with the buns, too.

I have also added raisins (about 1/2-3/4 cup per loaf), and the bits of sweetness complements the bread very well. I also add them when I am rolling and folding the dough pieces for more even distribution.
 
LULULAND July 6, 2019
Thanks for your advice! Do I have to use bread flour? I have all purpose flour would love to use that.

Thanks
 
Zoey W. May 16, 2020
Do you double the ingredients to make more dough? Thanks!
 
Noah May 17, 2020
Indeed
 
Jyothi M. May 7, 2019
Perfection! I halved the quantity. of the sugar based on earlier comments. And I think it needs a few more minutes in the oven but will be making this often. Thank you
 
Elizabeth December 3, 2018
I made this three times in a week in an attempt to get it right so I have some thoughts to share. The first time, I found my yeast was dead when it didn't rise so I threw the dough away. The second time, I am pretty sure I overkneaded it. I kept kneading it, trying to get it to pass the windowpane test (first time I've ever tried that) instead of just paying attention to the texture/feel. I'm used to using a Kitchenaid mixer with a dough hook rather than hand kneading, so I imagine this is just a matter of getting a feel for it. I also found that when I measured the flour by volume, spooning into a measuring cup, I ended up using most of the additional 1/4 cup the author called for. When I measured it by weight (320 g), I used a little over 1/3 cup to keep it from totally globbing on my hands. The texture ended up great even with that extra flour so I think again, it's just about arriving at the right feel. I did not find the dough too sweet with 1/4 cup sugar as other reviewers said - this is personal preference but I like my shokupan sweet!

Last thing - I need to measure the temp in my oven in case it's off, but the first time I successfully baked it, I found the middle to be raw even though the loaf appeared perfect. An extra 5 minutes would have done it well. That egg wash makes it deceptive. Other recipes for milk bread call for an internal temp of 190F, so when I baked it in a cast iron loaf pan for more even heating, I found that it took about 45 minutes to get that temperature but the interior was perfect. Until I get really great at telling from look and thumping it, I'll probably be using a probe thermometer to check doneness. Thanks for a great recipe. The cast iron made it rise up really beautifully - and the interior had that perfect cloud-like tearaway texture that I love about this kind of bread!
 
Hiromi M. July 15, 2018
I made this again, but doubled the salt and halved the sugar and it is perfect! I can’t stop eating it. Can’t wait to make different versions of this.
 
Hiromi M. July 7, 2018
It has a very good flavor and doughy. I can eat the whole thing. I grew up in Japan and breads there are so good, I was disappointed when I moved here. Sourdough bread has good texture, but I hate the flavor. I decided it is just better find a good recipe and make one myself.

I would use a bit less sugar next time. I used Kitchenaid to mix the first part, then knead with 2tbs of flour and butter by hand. I let it sit in the fridge overnight for the first proof.

I think my yeast is getting old, so it didn't rise as much as it should have, so I will try this again with less sugar and new yeast.
 
Diana February 27, 2018
Can this process be done in a kitchenaid?
 
Hiromi M. July 7, 2018
I used Kitchenaid to mix flour and liquid the first time for about 5 min. Then I used my hand to knead in 2 tbs of flour and 2tbs of butter part.
 
CoffeeAndBaconYum July 18, 2017
Can SAF instant yeast be used in place of the active dry yeast?
 
Cynthia C. July 18, 2017
It most certainly can! I love SAF yeast! In that case, you can just whisk it into the flour in Step 3 with the salt and sugar, and you don't need to proof it in the milk first. I hope the bread turns out well for you if you try it!
 
CoffeeAndBaconYum July 19, 2017
Thanks for the quick reply! I just got some SAF yeast for the 1st time. Looking forward to trying this recipe!
 
Lisa L. May 20, 2017
My dough is currently proofing and, at this point, I'm approximately 96% certain that I overcooked my tangzhong, kudos to my inability to read directions ahead. Not to be daunted at the stiffness of my dough and the soreness in my arm, I added exactly 1-2 tbsp extra of heavy whipping cream (or howevermuch two capfuls equals). My dough was still a bit stiff, but I pushed on and, after incorporating all of my butter, introduced it to my favorite kneading move, something I like to call "throw-dough-at-table-repeatedly-until-it -feels-right," until it was soft as a baby's bottom (or at least, what I imagine a baby's bottom to feel like). As extra insurance, perhaps I should give it a second rise before shaping..? Any advice would be very much appreciated!
 
Cynthia C. May 22, 2017
Hi Lisa, I'm sorry I didn't catch this while your dough was still proofing, and sorry that your dough was so stiff! Did you end up giving it an extra rise? How did the bread turn out? I'm not too sure what an extra rise would do, since I've never tried, but I did have one batch turn out too stiff from a little bit too much flour and it ended up baking up just a little shorter and denser. It sounds like you did the right thing if you eventually got it to "baby-bottom" status! What I've begun to like to do with this bread is add 2 1/2 cups of flour at the beginning and reserve the 1/4 cup to add as I knead. I usually end up using most or all of it, but it adds a little extra insurance to make sure the dough isn't too stiff. I know this is a bit too late, but maybe if you feel like giving it another go. Let me know how the bread turned out and thank you so much for trying it!
 
Cynthia C. May 22, 2017
(PS I edited the recipe to reflect the 2 1/2 cup + 1/4 cup tip!)
 
Lisa L. May 23, 2017
I ended up not giving it that extra rise, but I did let it rest in the pan for a bit over an hour before baking. I thought it turned out pretty good (though I've never had milk bread before), considering how dry my dough was initially, and my family members were none the wiser! I'm definitely planning on trying it out again sometime - I definitely want to experience the same success that so many other people did!
 
Melissa Y. April 14, 2017
This is our family's go-to bread (it goes especially well with ham-perfect for Easter leftovers!). I have made it countless of times and it turns out perfectly every time. I double the recipe to make two loaves, though this does max out my pro mixer. I have forgot the tangzhong and it still turns out ok, though the texture is much spongier and softer with it in. This makes loaves comparable to the best bakeries in Japan and I am indebted to Cynthia for sharing!
 
Cynthia C. April 14, 2017
Melissa, this just absolutely made my day. Thank you so much for letting me know! I'm beyond thrilled. Wishing you and your family a restful Easter weekend.
 
tanblanc March 7, 2017
I just made this bread and it is spectacular! My housemates are going to love me! I replaced the heavy cream for coconut milk and it worked beautifully - and you can't feel the coconut flavor in the end, it really feels like the final taste is exactly what it was meant to be!
 
Cynthia C. April 14, 2017
Hurray! That makes me so happy, and I love the coconut milk idea!
 
Ian P. September 17, 2016
Hi! This is an awsome recipe. May I ask if I can add half cup instant oats and half cup raisins? And also can i substitute honey instead of refine sugar? Thank you very much!
 
Cynthia C. April 14, 2017
Hi Ian, I can't say for sure because I've never tried, but I think these things would work! You may want to decrease the amount of flour slightly (say, by 1/4 cup or so) if you use the 1/2 cup oats. Please let me know how it goes if you try it!
 
LULULAND July 29, 2016
The recipe sounds cool but, can I use gluten-free flour or what other substitution can I make? thanks!
 
Cynthia C. April 14, 2017
Hi Lululand, I'm afraid I don't know (and I'm sorry for the very belated response!) because I do not generally bake GF bread. I imagine some changes would have to be made to the recipe if you wanted to use a GF flour substitute. If you develop a GF equivalent, I'd love to hear about it!
 
Mimi January 7, 2016
I made this yesterday and it was my first time making bread! Tasted so yummy and my family loved it too! My five year old brother named it "Mimi bread" >.<. Thanks for the recipe!
 
Sunny December 14, 2015
Hi, if I want to refrigerate the dough overnight before baking it, do I wrap the dough with plastic completely airtight on its own or do I plastic wrap the bowl in which I have placed the dough in? The second option to me sounds like there might be air in the bowl and thus, might make the dough dry? I'm new to baking - please help :) thanks so much!! I've already bought all the ingredients to this recipe and can't wait to try it
 
Cynthia C. December 14, 2015
Hi Sunny! You will want to plastic wrap the bowl, not the dough -- leaving a little air in the bowl is ideal because it will leave room for the dough to rise and oxygen for the yeast to eat :) It's also a good idea not to seal the bowl too tightly -- a few times I've accidentally put a totally airtight seal on the bowl and the dough has developed an alcohol-y taste and smell from the built-up gases inside. I like to put one layer of plastic wrap, lift one small corner of it, and then wrap the bowl and the plastic wrap in a tea towel. Sometimes the dough develops a slight "skin," but it won't dry out as long as it's mostly covered. I hope that helps!
 
Chef D. November 25, 2015
That bread looks fantastic! I want some now, but without the hassel of cooking it ;P
 
Laurel D. November 9, 2015
This recipe makes a wonderful loaf! Both the flavor and texture are lovely. Thank you for sharing. I can't wait to make it again.
 
Joanne P. October 8, 2015
this is such an awesome recipe!! the hokkaido milk bread was everything I had hoped for - pillowy, soft and full of flavour. Blogged about it here: http://fudgeandjoy.com/baking-2/hokkaido-milk-bread/
 
Rex H. August 31, 2015
Awesome recipe! Wish I could share the pic, but not the bread, it's all mine. Lol
 
Holly L. August 20, 2015
I just had my first bite of the loaf I made this morning and it is AMAZING. Your recipe was very easy to follow and it turned out perfectly. Thank you so much for sharing! With the lack of Taiwanese bakeries where we live, my husband is very happy to be able to have sweet toast again. :)
 
Cynthia C. August 21, 2015
This made my day. Thank you so much for letting me know and for trying the recipe, Holly!!! I'm over the moon that you liked it as much as I did. :) YAY!
 
ruth May 4, 2015
Thank you I will try this!!
 
ruth May 2, 2015
I have made this bread several times, we love it . But why does the rolls not get as soft as the bread. HELP why not.
 
Cynthia C. May 4, 2015
Hi Ruth, I'm so sorry you had trouble with the rolls! Can you tell me whether you baked the rolls for the same amount of time as the bread? Whenever I've baked them as rolls instead of bread, I generally take them out earlier -- I still look for when they're golden brown on top, but they're usually done by around 20 minutes in the oven if they are baking individually on a baking sheet, and maybe a few minutes longer (20-25 minutes) if baking them in a dish with the sides touching. For me, this has resulted in the same texture as the bread. I hope that helps!!
 
carmen April 25, 2015
Hi Cynthia, can I use cream with 10% M.F. instead of heavy whipping cream? And perhaps replace the whole milk with cream as well to make up for the fat lost from subbing the heavy whipping cream?
 
carmen April 25, 2015
Hi Cynthia, can I use cream with 10% M.F. instead of heavy whipping cream? And perhaps replace the whole milk with cream as well to make up for the fat lost from subbing the heavy whipping cream?
 
Cynthia C. April 26, 2015
Hi Carmen! You can absolutely do that and it should work just fine! There's a little bit of flexibility in the fat content for the liquid, I have used only whole milk (for a total of 1/2 cup) frequently and love the results, so I imagine 1/2 cup of 10% milk fat cream would be great, too. If you try it, I'd love to hear how it goes!
 
Melissa B. April 21, 2015
can you make this in a Dutch Oven??
 
Cynthia C. May 4, 2015
Hi Melissa, I'm sorry, I don't have any experience with baking this in a Dutch oven so I'm not sure how it will turn out! If you do try it, I'd love to hear how it goes!
 
Gerrie March 20, 2015
Hello! just a quick question...when bulk proofing in the fridge overnight, does the dough need to be covered tightly or with a towel?
 
Cynthia C. March 20, 2015
Hi Gerrie, it should be covered more tightly for a refrigerator rise -- thanks for asking and good catch! My overnight proofs are generally not totally airtight, but wrapped in press-and-seal or plastic wrap. If the wrap seems loose, I'll throw a damp towel over that. Hope that helps!
 
Ellen March 7, 2015
Hello...been wanting to try your recipe and I finally did. I left it in the fridge overnight. It wasn't as soft I was hoping. Not sure what went wrong. I felt the dough was very dry and not wet when I mixed all the ingredients together. Not sticky at all. Also, do I need to let the dough proof again after the fridge and do I need to let it become room temperature before I roll it out? Thanks!!
 
Cynthia C. March 7, 2015
Hi Ellen, I'm so sorry the recipe didn't turn out how you wanted! Did you measure the flour using a scale or by cups? If the dough was dry when you mixed all the ingredients together, I'm wondering whether the cups of flour may have been a bit too packed. Also, if you do an overnight rise in the fridge, no need to let it come to room temperature before rolling it out -- just roll and shape straight out of the fridge, then let it come to room temperature during the proof before baking. I hope that helps! So sorry it didn't turn out the way you hoped!!
 
Ellen March 7, 2015
Hi Cynthia, thank you so much for the quick reply. I used a scale. I also added more whipping cream cause it was just too dry. The bread smells heavenly and I'm looking forward to trying it again. The bread is quite heavy feeling and I'm looking for pillowy soft. Thanks again for your time.
 
NancyfromVictoria December 23, 2014
Hi cynthia ... I wonder if it is possible to make this in a bread maker? as one loaf. thank you so much for any advice.
 
Cynthia C. January 6, 2015
Hi Nancy, sorry for the very belated reply! It's definitely possible to make this recipe in a bread maker - in fact, I adapted it from a recipe originally written for a bread machine, here: http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html I think it would be best to follow her instructions if you plan to use a bread machine, since I don't have any experience with a machine. I hope that helps! Good luck!
 
Mrs S. April 29, 2020
Cynthia, thank you for that link. It's worth checking it out because the author has photos of the loaf-shaping process. Now I understand how it is done!
 
Emily December 12, 2014
This turned out very good, although I folded the dough lengthwise instead of width wise it still turned out excellent. I did have to cover the top of the bread the last 10 minutes in order to avoid over browning it. Definitely a go to recipe!
 
Amy November 9, 2014
Hi Cynthia, your Hokkaido Milk Bread look so yummy and perfect!!! I intend to make one for my children, but I dont have the said loaf pan. Can I use a round baking tin instead? If so, what should the measurement be? Thanks Cynthia! Much appreciated!! :)
 
Cynthia C. November 18, 2014
Hi Amy! You definitely can!! I just made this recipe into individual rolls baked in a 10-inch (about 25 cm) round baking tin the other day and it came out perfectly. The rolls will be a little snug, but I think they taste better that way ;) If you can't fit them all, you can always bake the extras free-form on a flat baking sheet. They'll bake up in a little less time, about 20-25 minutes -- just take them out when they're golden-brown on top and the tops are relatively firm when tapped. Sorry for the delay in getting back to you -- hope you like this if you try it!
 
Lee W. November 5, 2014
Hey Cynthia, I have a question about my crust. Should it be flaky and and crisp? Mine turns out hard (bout 2mm) both times I've tried.
 
Cynthia C. November 5, 2014
Hi Lee -- I'm so sorry you've had issues with the bread! When it first comes out of the oven, the crust will be fairly stiff when tapped but will give (i.e. the top should move as one piece when you tap it), but after it cools, it should soften to have more give -- kind of like a foam pillow, if that makes sense. Can you tell me more about what you did? How long are you baking your loaf and how brown is it when you take it out of the oven? Are you kneading the bread by hand, and how long have you been letting the bread rise? My first thoughts are checking your oven temperature with a thermometer or taking the loaf out a bit earlier; it might also have something to do with whether you have kneaded the bread for long enough or let it proof sufficiently. I hope we can figure out what's going on!
 
monkeymom September 28, 2014
I made this today and it turned out great! Thanks for sharing the recipe. The pictures (from the original blog post) were really helpful. I wish the recipes would link directly to the blog posts!
 
Marguerite T. September 28, 2014
Is the butter supposed to be melted, room temperature, cold?
 
Cynthia C. September 28, 2014
Hi Marguerite! It should be softened, to the extent that you can knead it into the bread easily. I'll update the recipe to reflect that -- thanks for the question!
 
Shef S. September 25, 2014
I grew up eating Hokkaido milk bread, and I've always wanted to make it. But I've always been intimidated by all the recipes I've seen, particularly when it comes to making the "tang zhong." Cynthia, your recipe makes it look so easy, especially since you used American "cup" measurements as opposed to grams. I can't wait to try it!
 
Safstar September 25, 2014
Hi, it says "For each piece, roll the dough out to a long oval. Fold the oval into thirds widthwise (as shown below)" but I cannot see a picture of the oval folding, please could I have a clearer instruction? Also, in the initial prove should the bowl be buttered/oiled? I'm new to baking but I want to give this a go!
 
Cynthia C. September 25, 2014
Hi Safstar! I'm so excited you want to try this! This recipe was accompanied by an article here: http://food52.com/blog/11323-how-to-make-japanese-milk-bread-at-home which has the step-by-step photos that my instructions referred to - sorry about that! Let me know if those photos still aren't clear enough and I'll try to dig up some extras if I have them.

As for the bowl, I generally don't grease mine for any of my breads and I think it's fine, but it can't hurt to do it if that's what you're used to. It'll definitely ensure that no dough is left behind :) Hope that helps!
 
MrsC September 24, 2014
Can you make this in a bread machine if so thoughts on conversions
 
Cynthia C. September 24, 2014
Hi! Yes, definitely! I actually adapted this recipe from one originally designed for a bread machine here: http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html Christine's measurements are metric, though. Also, her recipe will yield more bread -- two smaller loaves, as opposed to one in this recipe.
 
Kt4 September 23, 2014
Milk powder... The powdered milk that I take camping? Just making sure since it's a very different moisture & sugar content than sweetened condensed milk.
 
Cynthia C. September 23, 2014
Yep! I believe that's it. That last tablespoon is mainly for flavor -- it's true that the liquid content is very different, but since it's just a tablespoon, it should be compensated for in the kneading process, when you're adding extra flour as needed. Still, it might be a good idea to reconstitute it first if you want to be safe!
 
Joy H. September 23, 2014
Wow, I just made this earlier this month, too! I also made a braided version and one with a taro swirl: http://the-cooking-of-joy.blogspot.com/2014/09/hokkaido-milk-bread-three-ways.html

I followed another recipe that didn't use tangzhong, but the result still tasted and smelled exactly like what I'm used to getting at an Asian bakery. I shall have to try this recipe one day and see if there's a difference.
 
Lynn D. September 22, 2014
I've read this twice and am not sure when I should add the tangzhong.
 
Cynthia C. September 22, 2014
Ooh, I'm so sorry!! Thank you so much for pointing that out -- it should be mixed with the wet ingredients in Step 3. I've updated the recipe.
 
Regine September 22, 2014
OH yes, I have made this bread several time. It is amazingly easy to do and the soft texture is unbelievable.
 
HalfPint September 22, 2014
My hero.
A years ago, I went in search of a Hokkaido Milk Toast recipe and found a blog that described how to make it, but did not list the ingredients or amounts. WHO the H does that?
 
Sarah J. September 22, 2014
Cynthia is my hero, too!! I LOVE MILK BREAD.