Joining the craze....

Hokkaido Milk Loaf - like all japanese breads, it's soft and fluffy. And remained so even after 2 days! it's amazing how the japanese can formulate recipes like this.

The bread has becomes suddenly very popular in the baking forum that i frequent, IK. Definately have to do with the texture of this loaf, and also the wonders of technology... with the creation of a bread machine, many people have been able to enjoy a fresh loaf of home-made bread anytime of the day. However, I do not have a bread machine... altho' I do have plans to acquire one in the near future (hoping that there'll be a promotion for bread machine in GSS). So in order to save myself some arm exercises, I used my KA to knead the dough. However, after 10 mins, I still decided to use some arm power to knead it till it passed the pane test. Finally happy with the dough, I left it to poof and then shape it and poof again b4 gng into the oven. This loaf became the family's tea-break this afternoon. My family love bread... and kids esp, love soft white bread. So this has become a family favourite! Guess I'll be making this bread more often in future.I have a similar recipe which i extracted from one of the taiwanese website long ago. Went thru' my folders of recipes collected thru' the years and spotted it. So this is one of the recipes on my to-do list for the longest time. Glad that I finally had the chance to try it out. Yay! one more item struck off the list. :)

Leftover dough which cannot be fitted into the loaf tin went into individual muffin cups.