Hokkaido Milk Bread

                     

Ingredients:

Preparation:

Put all the ingredients except the salt in a bowl and knead 4 minutes, then the salt them lightly and knead for 8-12 minutes until a smooth elastic dough.

which is first detached from the walls and then begins to move away from the bottom of bowl. Den Teig in eine sauberen, leicht geölten Schüssel auf das doppelte Volumen aufgehen lassen (Original etwa 1 Stunde, bei mir mit weniger Hefe gut 1 1/2 Stunden).

Divide the dough into a clean, lightly oiled bowl, let rise to twice the volume (2 hours).

Put the dough on lightly floured surface and give Degas. Divide into four pieces, roughly round shape, cover and let stand for 20 minutes (we left it 2 hours).

Shape each kneaded dough into an oblong strip ( width of box shape for example) and roll up. Die 4 Rollen hintereinander in die gebutterte Kastenform setzen und abgedeckt gehen lassen, bis die Form etwa 2/3 gefüllt ist (Petra: etwas höher, gut 1 1/2 Stunden).

Set the 4 rolls in a row in the greased loaf pan, cover and let rise until the form is filled about 2 / 3 (2 hours).

Den Backofen auf 175°C vorheizen. Preheat the oven to 175 ° C. Brush with milk or Eggwash and bake the bread in the oven about 40 minutes.