Sunday, September 2, 2007
Hokkaido Milk Loaf
Hubby's sick so it's a quiet weekend spent at home, no eating out (pity to have missed the Annual Food Bloggers dinner but oh well, family comes first). Anyway, thought I'd bake something nice and easy to eat. The Hokkaido Milk Loaf has apparently been the rage of baking bloggers some time ago, and I only recently stumbled across the various recipes. The original bread is made with premium Hokkaido milk but regular milk does just fine (I used Meiji full cream milk, one of my favourites).
Everyone in the family is quite pleased with the results. Fragrant bread that's cottony soft, with melt-in-your-mouth, can't-stop-at-one-slice deliciousness! Extra good when fresh out of the oven. Oh I am hooked!
There are quite a few blogs on this - I first saw it on "Do What I Like" (a gorgeous HK blog with pics and recipes), then at Happy Home Baking, but she uses a bread machine which I don't have. My Kitchen My Lab has a black-sesame-seed infused version.
I followed Angie's recipe (the one most blogs seem to quote as source) but made the bread by hand - I don't have an electric mixer either! But hey, it's still easy (just knead for 8-10 mins) and the results were better than I could have dreamed of.
Angie's recipe did call for dividing the dough into four portions (you roll up each like a swiss roll for its final rise), so I took the opportunity to try out different fillings in each portion - cheese, ham and cranberries respectively (one section left plain). Since this was the first time, I didn't dare put in too much lest I overload the dough and it collapses or something, but next time I'll put in more! Ah if this baking thing continues, I'm going to become a carbo fatty!