Sourdough Tangzhong Milk Bread (Hokkaido milk Bread) I A Knead to Bake

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk reduces calories while still providing moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sourdough starter

🥗Healthier: yogurt starter

💰Cheaper: store-bought yeast

Yogurt starter offers a tangy flavor, while yeast is more accessible.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

Prepare tangzhong by whisking flour and water in a saucepan over medium heat until thickened, about 3-5 minutes.

Allow tangzhong to cool to room temperature.

Mix milk and sourdough starter in a large bowl.

Add cooled tangzhong to the mixture.

Knead the dough until smooth and elastic, about 10-15 minutes.

Cover the dough and let it rise in a warm place until doubled in size, about 1-2 hours.

Punch down the dough and divide it into equal portions.

Shape each portion into a ball and let rest for 15 minutes.

Place shaped dough in a greased loaf pan and cover with a cloth.

Let the dough rise again until it fills the pan, about 1 hour.

Preheat the oven to 350°F (175°C).

Bake the bread for 25-30 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens