There’s nothing quite like the warm, inviting scent of freshly baked bread wafting through the kitchen, bringing a sense of comfort that instantly brightens the day. I discovered the magic of Vegan Hokkaido Milk Bread through a delightful conversation with a friend who promised it would transform my baking experience. The unique tangzhong technique adds an incredible softness and fluffiness that makes this loaf truly special, perfect for everything from sandwiches to toast with jam.
After a particularly chaotic week, I was craving a recipe that would not only soothe my soul but also impress the family. Trust me when I say, this bread brings joy to the table and keeps everyone coming back for more. The best part? It’s all plant-based and surprisingly easy to make, ensuring that the only thing you’ll stress about is how quickly this delicious bread disappears. So gather those simple ingredients, roll up your sleeves, and let’s dive into this delightful baking adventure together!
Why is Vegan Hokkaido Milk Bread special?
Irresistible softness: Thanks to the tangzhong method, this bread achieves a texture that is delightfully airy and tender. Flavorful and fulfilling: Each slice is subtly sweet and perfect for breakfast or snacking. Versatile: Great for sandwiches, toast, or simply enjoyed fresh, it adapts to any meal. Easy to make: Even if you’re new to baking, the straightforward steps will guide you through. Family favorite: Once you serve it, everyone will be asking for seconds—perfect for gatherings and cozy dinners!
Ingredients for Vegan Hokkaido Milk Bread
• Gather these simple ingredients to create a delightful, fluffy loaf your family will love!
For the Tangzhong
- 30 g bread flour – This forms the base for our unique, soft texture.
- 150 ml unsweetened soy milk – Provides moisture and a subtle creaminess.
For the Dough
- 7 g instant/fast action or active dry yeast – Essential for rising, ensuring a light and airy bread.
- 5 g sugar – Adds a touch of sweetness and helps activate the yeast.
- 150 ml lukewarm unsweetened soy milk – Encourages the yeast to work its magic; ensure it’s warm, not hot!
- 400 g white bread flour – The star of the show, giving structure and chew to our bread; extra may be needed for kneading.
- 55 g caster sugar – Contributes to the overall sweetness that balances the flavors beautifully.
- 1 tsp salt – Enhances flavor and strengthens the dough structure.
- 3 Tbsp aquafaba (or more milk) – A fantastic egg replacement; add more milk if preferred for consistency.
- 40 g vegan block butter, softened – Gives richness and helps achieve that melt-in-your-mouth texture.
- ½ Tbsp maple syrup – Provides a delightful glaze and a hint of natural sweetness.
- 1 Tbsp water – Just a touch, mixed with maple syrup for brushing before baking.
Gather all these wonderful ingredients and prepare for the sheer delight of baking your own Vegan Hokkaido Milk Bread!
How to Make Vegan Hokkaido Milk Bread
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Whisk together 30g of bread flour and 150ml of soy milk in a pan until smooth. Make sure there are no lumps, creating a velvety base for our tangzhong.
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Heat the pan over medium-low heat, whisking constantly until the mixture thickens to a pudding-like consistency. This should take about 3-5 minutes. Transfer to a small bowl, cover with baking parchment, and set aside to cool to room temperature.
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Combine the yeast, 150ml of lukewarm soy milk, and 5g of sugar in a mixing bowl. Allow it to sit for about 10 minutes, until it becomes foamy—this means your yeast is active and ready!
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Mix in a stand mixer the 400g of bread flour, 55g of sugar, and 1 tsp of salt. Then add the cooled tangzhong, the yeast mixture, and the 3 Tbsp of aquafaba. Mix until you form a rough dough.
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Knead the dough on medium speed for about 10 minutes until it becomes stretchy. If the dough feels too wet, add extra flour tablespoon by tablespoon; if too dry, add a splash more milk. Aim for a smooth consistency.
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Incorporate the softened vegan butter into the dough and knead for another 5-10 minutes. The dough should become smooth, elastic, and not greasy to the touch.
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Transfer the dough to a lightly oiled bowl, cover it, and refrigerate overnight, or let it rise in a warm area until doubled in size (1-2 hours).
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Deflate the dough by knocking it back down and kneading briefly for 30 seconds to remove any air bubbles.
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Divide the dough into 3 or 4 equal pieces and roll each piece into a ball. Line an 11.5 x 21.5 cm (4.5 x 8.5 inch) loaf tin with baking parchment.
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Shape each ball into a long oval, folding one third over the middle, then fold the other third over the top to form a narrow packet. Roll it up tightly from one end to form a sausage shape. Repeat with the other pieces and place them seam side down in the loaf tin.
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Cover loosely and allow the dough to rise until at least doubled, about 1-2.5 hours. Keep an eye on it for visual cues!
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Preheat your oven to 180°C (350°F) while the dough is rising, filling your kitchen with anticipation.
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Mix together ½ Tbsp of maple syrup and 1 Tbsp of water in a small bowl to create a lovely glaze for our bread.
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Brush the top of the risen loaf gently with the maple syrup mixture, giving it a beautiful sheen.
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Bake in the preheated oven for 30-50 minutes. You’ll know it’s done when a probe thermometer reads 94°C (201°F) in the middle. If it starts browning too much on top, loosely cover with tin foil.
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Glaze again with the leftover syrup after baking. Cool the loaf in the tin for 10 minutes before lifting it onto a wire rack to cool completely before slicing.
Optional: Serve with your favorite vegan butter or jam for a perfect treat!
Exact quantities are listed in the recipe card below.
Expert Tips for Vegan Hokkaido Milk Bread
- Perfect Tangzhong: Ensure the mixture is stirred constantly while heating; this avoids lumps and achieves that silky consistency vital for soft bread.
- Yeast Activation: Always confirm your yeast is fresh and bubbly before mixing with other ingredients; this ensures a good rise in your dough.
- Kneading Consistency: Don’t rush the kneading process; an elastic dough is key. If sticky, gradually add more flour to avoid a dense loaf.
- Rising Environment: For a successful rise, place the dough in a warm, draft-free area. A closed oven with a light on works wonders!
- Check Doneness: Use a probe thermometer to check the bread’s internal temperature; this guarantees it’s fully baked and perfectly fluffy!
- Storing Tips: Once cool, store the loaf in an airtight container to maintain moisture. Reheat slices for a fresh-baked experience!
Make Ahead Options
These Vegan Hokkaido Milk Bread loaves are perfect for meal prep enthusiasts! You can prepare the tangzhong up to 24 hours in advance; simply store it in the refrigerator covered with baking parchment until you’re ready to use it. Additionally, you can mix the dough and let it rise, then refrigerate it overnight to save time on busy mornings. When you’re ready to bake, remove the dough from the fridge, shape it, and let it rise until doubled—this may take about 1-2.5 hours. Rest assured, the bread will turn out just as delicious, remaining soft and fluffy for everyone to enjoy!
How to Store and Freeze Vegan Hokkaido Milk Bread
Room Temperature: Store the cooled bread in an airtight container for up to 3 days to keep it soft and fresh. Avoid refrigeration, which can dry it out.
Freezer: Wrap the bread tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 3 months, retaining its delightful fluffiness.
Thawing: To thaw, remove from the freezer and let it sit at room temperature for a few hours, or gently reheat slices in the oven to restore that fresh-baked taste.
Reheating: For a warm breakfast treat, reheat slices in a toaster or lightly grill them for a crispy exterior while keeping the center soft.
Vegan Hokkaido Milk Bread Variations
Feel free to make this delightful bread your own by experimenting with these tasty twists!
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Gluten-Free: Swap the white bread flour with a high-quality gluten-free flour blend for a deliciously light loaf.
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Nutty Flavor: Add 50g of ground almonds or hazelnuts to the dough for a lovely nutty aroma and taste that brings warmth.
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Herbed Delight: Mix in 1 tablespoon of dried herbs like rosemary or thyme to elevate your bread with a savory touch, perfect for pairing with soups.
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Cocoa Version: Incorporate 30g of cocoa powder into your flour mixture for a sweet chocolate twist—delicious as a dessert or snack!
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Fruit Infusion: Fold in 100g of dried fruits like cranberries or apricots before shaping the dough, providing bursts of sweetness with every slice.
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Orange Zest: Grate in the zest of one orange to the dough for a hint of citrusy brightness that makes each bite refreshing.
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Spicy Kick: Add a teaspoon of ground cinnamon or cardamom to the dough for a warming spice that transforms your bread into a cozy delight.
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Sweetener Swap: Experiment with agave syrup or coconut sugar instead of maple syrup for brushing, creating a unique flavor while keeping it plant-based.
What to Serve with Vegan Hokkaido Milk Bread?
As the tantalizing aroma of freshly baked bread fills your kitchen, you might wonder how to elevate your meal further.
- Rich Vegan Butter: Spread a generous layer of plant-based butter for that creamy, indulgent touch that enhances every slice.
- Fruity Jam: A dollop of your favorite fruit jam brings a burst of sweetness, complementing the bread’s subtle sweetness perfectly.
- Savory Avocado Toast: Top with smashed avocado, a sprinkle of salt, and red pepper flakes for a delicious brunch option that’s creamy and filling.
- Simple Tomato Soup: Pairing this light and fluffy bread with a warm bowl of tomato soup creates the ultimate comfort combo for any chilly day.
- Herbed Tofu Scramble: Enjoy it alongside a hearty tofu scramble, bursting with veggies and herbs, for a satisfying breakfast feast.
- Vegan Cheese Platter: Assemble a charcuterie board with various vegan cheeses, nuts, and fruits—perfect for a delightful snack or light meal!
- Fresh Garden Salad: A crisp salad adds brightness and crunch, providing a refreshing contrast to the soft, warm bread.
- Chai Latte: Sip on a spiced chai latte or herbal tea that brings warmth and complements the cozy vibe of your meal.
- Chocolate Hazelnut Spread: For a sweet treat, slather slices with chocolate hazelnut spread for a truly decadent indulgence.
Vegan Hokkaido Milk Bread Recipe FAQs
What kind of bread flour should I use for the Vegan Hokkaido Milk Bread?
I recommend using bread flour with a higher protein content, which will give your loaf that desired chewy texture. Look for unbleached bread flour for the best results.
How should I store Vegan Hokkaido Milk Bread?
Once cooled, keep your bread in an airtight container at room temperature for up to 3 days. This will help maintain its soft and fluffy texture. Avoid refrigerating, as that can dry it out.
Can I freeze Vegan Hokkaido Milk Bread and how?
Absolutely! Wrap the completely cooled bread tightly in plastic wrap, then place it in a freezer bag. It can remain in the freezer for up to 3 months. For thawing, leave it at room temperature for several hours or warm slices in the oven for a fresh-baked flavor.
What if my dough doesn’t rise properly?
If your dough hasn’t risen, it may be due to inactive yeast or too cold of an environment. Ensure your yeast is fresh and bubbly before mixing it into the dough. If it’s too cold, try placing the dough in a warm spot, like inside a turned-off oven with the light on, which can create the perfect warm atmosphere for rising.
Can I use regular milk instead of soy milk?
Yes! If you prefer dairy, feel free to substitute any milk for the unsweetened soy milk in the recipe. However, if you are catering to vegan diets, sticking with plant-based options like soy or almond milk is ideal!
Is there any way to adjust this recipe for allergies?
Certainly! If you have gluten sensitivities, you can experiment with a gluten-free flour blend designed for baking, though results may vary. For nut allergies, choose a non-dairy milk that’s nut-free, like oat or rice milk, and use aquafaba as instructed to substitute for eggs if needed.
Vegan Hokkaido Milk Bread: Soft, Fluffy, and Irresistibly Good
Ingredients
Equipment
Method
- Whisk together 30g of bread flour and 150ml of soy milk in a pan until smooth.
- Heat the pan over medium-low heat, whisking constantly until the mixture thickens to a pudding-like consistency.
- Transfer to a small bowl, cover with baking parchment, and set aside to cool to room temperature.
- Combine the yeast, 150ml of lukewarm soy milk, and 5g of sugar in a mixing bowl. Allow it to sit for about 10 minutes.
- Mix in a stand mixer the 400g of bread flour, 55g of sugar, and 1 tsp of salt.
- Add the cooled tangzhong, the yeast mixture, and the 3 Tbsp of aquafaba into the mixture.
- Knead the dough on medium speed for about 10 minutes until it becomes stretchy.
- Incorporate the softened vegan butter into the dough and knead for another 5-10 minutes.
- Transfer the dough to a lightly oiled bowl, cover it, and refrigerate overnight.
- Deflate the dough by knocking it back down and kneading briefly for 30 seconds.
- Divide the dough into 3 or 4 equal pieces and roll each piece into a ball.
- Shape each ball into a long oval, fold and roll it up to form a sausage shape.
- Repeat with the other pieces and place them seam side down in the loaf tin.
- Cover loosely and allow the dough to rise until at least doubled, about 1-2.5 hours.
- Preheat your oven to 180°C (350°F) while the dough is rising.
- Mix together ½ Tbsp of maple syrup and 1 Tbsp of water in a small bowl.
- Brush the top of the risen loaf gently with the maple syrup mixture.
- Bake in the preheated oven for 30-50 minutes.
- Glaze again with the leftover syrup after baking. Cool the loaf in the tin for 10 minutes.