Milk Bread : We Knead to Bake #3


We are into the third month of Aparna’s We Knead to Bake and this month’s bread is Hokkaido Milk Bread. I made two batches of this bread. The first one was shaped into a loaf and two small tortoises. The second was shaped into pav bread, but here, I replaced half the flour with oats.

I loved the softness of the bread and the ease with which I could shape the tortoises. I am pretty bad in all that, let me tell you.


So finally it looks as if making soft bread is actually possible! Enjoy the pictures and check out the recipe :-).



For the roux:

  • Flour           :        1/3 cup
  • Milk             :        1/2 cup
  • Water          :        1/2 cup

For the bread:

  • Yeast                   :        2 tsp
  • Milk                    :         1/2 cup
  • Sugar                  :        3 tbsp
  • Flour                   :       2.5 cups
  • Milk powder      :       2 tbsp
  • Salt                      :       1 tsp
  • Roux from the above recipe      :       1/3 cup
  • Butter                :         25 gm (can substitute with oil)
  • Cream                :         2 tbsp(can substitute with milk)


  1. Mix the flour, milk and water in a pan. Whisk so that no dry lumps remain. Cook on a medium flame, stirring continously. When it becomes thick and ‘lines’ form when you stir, take off the heat and let it rest for two hours or more. The roux can be refrigerated for a day, but no more than that.
  2. In lukewarm milk, dissolve the yeast and one tbsp sugar. Let it rest for 5-10 minutes, until it frothes.
  3. In the food processor (or a big bowl), add the flour, milk powder, rest 2 tbsp sugar, salt and pulse till its mixed.
  4. In the frothy yeast solution, add half of the roux and cream and mix together. Add this to the food processor and run the machine till it all comes together. Add the cubed butter and pulse till it all forms into a soft dough. Take off the food processor. Knead for a minute or two. Shape it into a ball.
  5. Place the dough in a covered well oiled bowl, coating the dough all around with oil. Let it sit for about an hour or until its double in size.
  6. Take out and shape the bread. You can refer Aparna’s space for clean and clear instructions with step – by – step pictures for shaping.
  7. Cover with a damp cloth and let it rise again for another 45 minutes.
  8. Give a milk wash and bake in a preheated oven at 170C for 20 – 30 minutes until golden brown on top.



5 thoughts on “Milk Bread : We Knead to Bake #3

  1. speechless..Rajani can you pleeeease courier me these cuties..oh how I love them! experience with bread baking has been miserable..just had a very bad experience with dinner rolls…:((guess we have to keep a meet ..special baking meet by Rajani..wat say?


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