First post, first Hokkaido Milky Loaf

This blog celebrates food. Nothing fanciful, just numerous experiments of feeding the Household comprising 2 growing kids, a Hub who loves good food, and yours truly, a skinny cook.

The blog also documents all my kitchen experiments so that the Household can have a library of reference. (And just in case someone in the Household gets poisoned, we know why, and how).

Now, with that out of the way, let's get a move on. Here's my first loaf of Hokkaido Milky Loaf, created with the newly bought Kenwood BM350 bread maker. Compliments from (who else), the Hub himself.

Many food bloggers have been raving about this recipe, so I guess it should be a safe bet to start with my breadmaker. It surely churned out a nice and fluffy loaf. However, this bread is best eaten in the first 2 days, as by the 3rd day, the texture is no longer as soft.

This is a half recipe that yields a smaller loaf, which is just nice for the Household:

Ingredients:
270g Bread flour
30g Cake flour
1 tsp Dry active yeast
15g Milk powder
40g Sugar
½ tsp Salt
1 egg
125g Fresh milk
80g Whipping cream (heavy cream)

Method:

1. Put all the liquid ingredients into the pan of the bread machine, followed by egg. Add sugar and salt. Cover with the flour and sprinkle the yeast over.
   
2. Fit the pan into the bread machine and set to Sweet. Select 1 lb or 1.5lb loaf size and set to light or medium crust setting (depend on your preference).


3. Once baked, remove the loaf from the pan and let cool on a wire rack for at least an hour before slicing.