Super Soft Hokkaido Loaf

I have not been baking bread for some 2 months due to an extremely busy schedule and today, I thought of my Super Soft Hokkaido Loaf that I had tried out earlier producing me a Super Soft Hokkaido Loaf compared to my first version of Creamily Aroma Hokkaido Toast. I have reduced the whipping cream proportion and add on some fresh milk. All other ingredients remain the same.

Super Soft Hokkaido Loaf (750g loaf size)

Ingredients:

100g   Whipping Cream

100g    Magnolia Fresh Milk

1            Egg (60g)

40g        Caster Sugar

4g          Salt (3/4 tsp)

270g      Bread Flour

30g        Cake Flour

15g        Milk Powder

5g          Instant Dry Yeast (1 + 1/2 tsp)

Method:

Please refer to Creamily Aroma Hokkaido Toast for the detailed steps using the ingredients above and you will get these Super Soft Hokkaido Loaf.

A Beautifully Baked Super Soft Hokkaido Loaf

Can you see many "holes" in the sliced bread?

I am using the Bread Cutting Guide and the sliced bread falls to lean on it. This is how Super Soft the Hokkaido Loaf is. Try yours today!