Friday, 02 December 2011

• Recipe: Hokkaido Toast

  This is a guest post from Kirbie's Cravings
  
  
  There’s something about making homemade bread that is so extremely satisfying. I’m not quite sure why. I’ve baked cookies, cakes, and countless other baked goods. But I never have the same feeling of accomplishment for those other baked goods as I do when I successfully make a loaf of bread.
  

  Maybe it’s because I grew up eating homemade cookies and cakes and other baked goodies. But bread was always something that was bought from a store or bakery or served at a restaurant. So being able to actually make a loaf and have it taste as good as the ones I buy, feels really amazing.

  
  Hokkaido toast is a Japanese-style bread which can often be found in Japanese bakeries. It’s soft and fluffy and usually used as toast or sandwiches. One of the key ingredients to create it’s extremely soft texture is the addition of heavy whipping cream.
  
  I’ve previously made Hokkaido toast before using the tangzhong method which is my go-to method for bread making because it always produces such wonderfully soft and fluffy breads. But I’ve come across several other Hokkaido bread recipes that don’t use the tangzhong and have been wanting to try one out.

  

  The bread came out great. Soft, fluffy, white. It was hard to compare to my previous attempt without having the breads side by side. And I’m not sure how long the bread would have stayed soft because we pretty much finished this in two days.

  The recipe I used made more bread than could fit in my 9 x 5 inch pan. So when it was time to separate the bread into four pieces, I only put three pieces into the loaf pan and used the fourth chunk to create the cute turtle breads I previously posted about along with another animal shaped bread I’ll post later on.

  You can view the full recipe I used here.

  My notes:

  1) Like previously mentioned, only 3/4 of the dough fit into my 9 x 5 inch pan and I didn’t have the pan size called for in the original recipe.

  2) After brushing the egg wash on, it causes the top of my bread to bake a little too fast and too dark. Halfway through, I made a foil tent to keep the top from burning.

  3) Milk powder makes the bread more fragrant but it’s not an essential ingredient to the bread. You can definitely make it without it if you don’t have it readily available. Of course it’s better with it, but still good without it.

  Would you try making this bread?

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