Japanese Milk Bread Loaf With Raisins & Cranberries ~ Hokkaido Bread ~ Bread Machine Recipe ~ ミルクパン

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

whole milk

🥗Healthier: low-fat milk

💰Cheaper: water + milk powder

Low-fat milk reduces calories, while the alternative is budget-friendly.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based, while margarine is often less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index, and sugar syrup is cost-effective.

Prepare the tangzhong by mixing water, whole milk, and unbleached bread flour in a small bowl and cooking until thickened.

In a large mixing bowl, combine unbleached bread flour, dry milk, sugar, salt, and instant yeast.

Add the tangzhong, whole milk, egg, and melted butter to the dry ingredients and mix until a dough forms.

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

Incorporate raisins and cranberries into the dough during kneading.

Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.

Punch down the dough and shape it into a loaf, placing it in a greased 9" x 5" loaf pan.

Cover and let rise again until puffy, about 30-40 minutes.

Preheat the oven to 350°F (175°C).

Bake for 25-30 minutes until golden brown and hollow-sounding when tapped.

Remove from the oven and cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens