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.
Yummy bread!May I know if this dough can be baked into a normal bread loaf in the breadmaker.Thank you
Yes, it should work in breadmaker too.
Hi , the ingredient Fresh Cream (chilled) / Non Dairy Whipping Cream – is this the whipped cream that has already been whipped or just the cream liquid that hasn’t been whipped?
Hi Jenny, it is in non-whipped liquid form.
Thank you very much, your recipes are accurate and the food is special .. But I would like to make sure whether we put yeast with warm water or water that does not require heat in the first step
The dry yeast should be mixed in ice cold water or normal room temperature, please do not use warm water.
Please send me the converted measurements of grams and millimeters into
cups and ounces etc. for me.
Thank You
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Could you convert the grams and millimeter to cups and ounces for me for this recipe.
Hi Joanne, thank u so kuch for sharing such an awesome recipe. Besides cheddar buns, I also used a portion of the dough to make a cinnamon apples & raisins loaf & both the bread turned out great! Thank you once again for your generosity! God bless!
That’s awesome, Veronica 🙂 Thanks for sharing your alternative flavor for the basic milk bread 🙂
Hi Joanne, thank you for this recipe. I did everything by hand, and the buns tasted really good!
-a reader from Singapore
Glad to know that you love this recipe, Mimi Chang.
Joanne, these sound and look delicious! I am so pleased you use a bread maker in your recipe! I can’t wait to make these and taste them fresh from the oven!
Hi Lloyd, you will love it. I need to bake again tomorrow as my kids are asking for this bread again. 🙂
Wow these look so yummy I cant wait to make them! Thank you for sharing the recipe.
Ann
Hi Ann, it tastes even yummy than the look, honestly!!! LOL 🙂