A few weeks ago, I attended a bread baking class to learn on how to bake bread with Sponge Dough method. One of the breads taught in the class is Hokkaido Milk Bread. Hokkaido Milk Bread or Japanese Milk Bread is wellknown of it’s milky flavor, softness and fluffiness. The taste and texture of the Hokkaido Milk Bread is really appetizing and I love it so much. Perhaps, as an Asian, I am very much prefer and enjoy softer and lighter breads.
A few weeks later, I began to try out baking the breads I have learned in the class. I adapted the original Hokkaido Milk Bread recipe and added some grated cheese as the topping. It smells so great when the breads were being baked in the oven, it tastes heavenly in the mouth, not to mention the chewing sensation. Since then, this Hokkaido Milk Bread With Cheese Topping receives a huge demand from my family. Friends and neighbors love the Hokkaido Bread With Cheese Topping as well when I send some over for them to try.
Look at the flossy texture of the Hokkaido Milk Bread, it is soft and stretchy, just like a puffy cotton candy. Together with the yeasty cheddar cheese crust on top of the hokkaido milk bread, ohhh…. Do I need to describe more? Please bake and try it out this sponge dough method of Hokkaido Milk Bread with cheese topping.
Sponge dough method is an indirect pre-ferment bread baking process and it is a two-step process. In the first step a sponge dough (starter dough) is made and allowed to ferment for a period of time, and in the second step the sponge dough is added to the final dough’s ingredients, creating the total formula. A pre-ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast actions on the starch and proteins in the dough; this in turn improves the keeping time of the baked bread, and it creates greater complexities of flavor.
Besides learning the Sponge dough technique and bake a few types of healthy bread, we laughed, we took pictures, we joked, we simply had so much fun in the baking class. Thank you, my baking buddies and my baking master. These are the photos I shared in my Instagram, please follow me if you are an Instagram-er too.