Hokkaido milk bread
A recipe for a long-lasting, Japanese-style enriched sandwich bread.
Ingredients
- 86g water
- 86g whole milk
- 28g bread flour
- 596g bread flour
- 28g nonfat dry milk
- 50g sugar
- 11g (2 tsp) salt
- 10g (1 tbsp) instant yeast
- 226g (1 c) whole milk
- 2 large eggs
- 114g (8 tbsp) unsalted butter, melted
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