Koji Hokkaido Milk Bread Recipe
Isigny Sainte Mère Beurre, House Cultured Butter
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Ingredients
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Dough Ingredients
Toppings
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the bread flour, instant yeast, sugar, and salt. Whisk together until evenly mixed.
- 2
- 3
Form the Dough
Create a well in the center of the dry ingredients and pour in the wet mixture. Add the softened unsalted butter. Mix until a soft dough forms.
- 4
Knead the Dough
Transfer the dough to a lightly floured surface. Knead for about 10 minutes until the dough is smooth and elastic.
- 5
First Rise
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Shaping and Second Rise
- 6
Shape the Loaf
Punch down the risen dough and turn it out onto a floured surface. Divide the dough into 3 equal pieces. Roll each piece into a rectangle and then roll them up tightly to form logs.
- 7
Prepare the Baking Pan
Place the shaped dough logs seam-side down into a greased loaf pan.
- 8
Baking
- 9
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 10
Bake the Bread
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- 11
Cool the Bread
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Finishing Touches
- 12
Prepare the Butters
In a small bowl, combine the Isigny Sainte Mère Beurre and House Cultured Butter. Mix well until creamy.
- 13
Serve
Slice the cooled bread and serve with the prepared butters for a delicious treat.