Soft and Fluffy Hokkaido Milk Bread Recipe

Instructions

1. Warm whole milk to about 38 degrees Celsius (warm to touch but not hot).
2. In a bowl, combine active dry yeast and warm whole milk. Stir gently and let sit for 5 minutes until foamy.
3. In a large mixing bowl, combine bread flour, granulated sugar, and salt.
4. Add the yeast mixture and whole egg to the dry ingredients.
5. Mix all ingredients until a rough dough forms.
6. Add softened unsalted butter to the dough.
7. Knead the dough on a clean surface for about 10 minutes until smooth and elastic.
8. Place the dough in a lightly greased bowl, cover with a clean cloth, and let it rise in a warm place for 1 hour or until doubled in size.
9. Punch down the dough gently to release air.
10. Shape the dough into a loaf and place it in a greased loaf pan.
11. Cover and let it rise again for 45 minutes until it has risen above the pan edge.
12. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
13. Bake the bread for 25 to 30 minutes until golden brown on top.
14. Remove the bread from the oven and let it cool in the pan for 10 minutes.
15. Transfer the bread to a wire rack and let it cool completely before slicing.