Hokkaido milk bread recipe
 A simple starter mix helps to give this Japanese milk bread its light and fluffy texture. Serve it with butter and jam for breakfast or afternoon tea. 30g/1oz strong white flour4 tbsp full-fat milk 30g/1oz strong white flour 4 tbsp full-fat milk 325g/11½oz strong white flour, plus extra for dusting55g/2oz granulated sugar2¼ tsp (7g sachet) fast-action dried yeast 1 tbsp dried milk powder or sweetened condensed milk1 tsp salt120ml/4fl oz milk, at room temperature1 free-range egg, at room temperature, beaten55g/2oz unsalted butter, softenedvegetable oil, for greasingdouble cream or melted butter, for brushing 325g/11½oz strong white flour, plus extra for dusting 55g/2oz granulated sugar 2¼ tsp (7g sachet) fast-action dried yeast 1 tbsp dried milk powder or sweetened condensed milk 1 tsp salt 120ml/4fl oz milk, at room temperature 1 free-range egg, at room temperature, beaten 55g/2oz unsalted butter, softened vegetable oil, for greasing double cream or melted butter, for brushing Method To make the starter, put the flour, milk and 4 tablespoons water in a small saucepan over a medium heat and stir continuously for 4–5 minutes, or until the starter thickens to the consistency of mashed potatoes. Transfer to a bowl, cover and leave until the starter is at room temperature.To make the dough, put the flour, sugar, yeast, milk powder (or condensed milk) and salt into the bowl of a stand mixer and whisk together. Add the milk, starter and beaten egg. Using the dough hook attachment, beat on a low speed for 5 minutes. Add the butter and beat for 5 more minutes. Turn the speed up to medium and beat for a final 5 minutes.Transfer the dough to a lightly oiled bowl, cover and leave for 1 hour or until doubled in size.Brush a 900g/2lb loaf tin with oil. Turn the dough out onto a lightly floured surface and divide into four equal pieces. Roll each piece out to a rectangle and then fold in each of the long sides. Starting at one of the shorter edges, roll up and then place in the oiled loaf tin, seam-side down. Repeat with the remaining pieces of dough. Cover and leave to rise for 45 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Once the dough has risen, brush the top of the loaf with cream or melted butter and bake for 35–40 minutes or until the top is golden brown. Carefully lift the bread from the tin and tap the bottom to check it sounds hollow.Remove from the oven and leave for 5 minutes before removing from the tin. Leave to cool on a wire rack. To make the starter, put the flour, milk and 4 tablespoons water in a small saucepan over a medium heat and stir continuously for 4–5 minutes, or until the starter thickens to the consistency of mashed potatoes. Transfer to a bowl, cover and leave until the starter is at room temperature. To make the starter, put the flour, milk and 4 tablespoons water in a small saucepan over a medium heat and stir continuously for 4–5 minutes, or until the starter thickens to the consistency of mashed potatoes. Transfer to a bowl, cover and leave until the starter is at room temperature. To make the dough, put the flour, sugar, yeast, milk powder (or condensed milk) and salt into the bowl of a stand mixer and whisk together. Add the milk, starter and beaten egg. Using the dough hook attachment, beat on a low speed for 5 minutes. Add the butter and beat for 5 more minutes. Turn the speed up to medium and beat for a final 5 minutes. To make the dough, put the flour, sugar, yeast, milk powder (or condensed milk) and salt into the bowl of a stand mixer and whisk together. Add the milk, starter and beaten egg. Using the dough hook attachment, beat on a low speed for 5 minutes. Add the butter and beat for 5 more minutes. Turn the speed up to medium and beat for a final 5 minutes. Transfer the dough to a lightly oiled bowl, cover and leave for 1 hour or until doubled in size. Transfer the dough to a lightly oiled bowl, cover and leave for 1 hour or until doubled in size. Brush a 900g/2lb loaf tin with oil. Turn the dough out onto a lightly floured surface and divide into four equal pieces. Roll each piece out to a rectangle and then fold in each of the long sides. Starting at one of the shorter edges, roll up and then place in the oiled loaf tin, seam-side down. Repeat with the remaining pieces of dough. Cover and leave to rise for 45 minutes. Brush a 900g/2lb loaf tin with oil. Turn the dough out onto a lightly floured surface and divide into four equal pieces. Roll each piece out to a rectangle and then fold in each of the long sides. Starting at one of the shorter edges, roll up and then place in the oiled loaf tin, seam-side down. Repeat with the remaining pieces of dough. Cover and leave to rise for 45 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Once the dough has risen, brush the top of the loaf with cream or melted butter and bake for 35–40 minutes or until the top is golden brown. Carefully lift the bread from the tin and tap the bottom to check it sounds hollow. Preheat the oven to 200C/180C Fan/Gas 6. Once the dough has risen, brush the top of the loaf with cream or melted butter and bake for 35–40 minutes or until the top is golden brown. Carefully lift the bread from the tin and tap the bottom to check it sounds hollow. Remove from the oven and leave for 5 minutes before removing from the tin. Leave to cool on a wire rack. Remove from the oven and leave for 5 minutes before removing from the tin. Leave to cool on a wire rack.