I attempted to bake my first bread yesterday. Was somewhat worried that it may not turn out as good since I did not have a bread maker. I did not want to make the regular white bread but wanted to try my hand at making the Hokkaido Bread. If you have not heard of this bread before, look out for it at some of your local bakeries. Hokkaido bread are white, cottony soft and sweet. You can even eat it without any jam and that’s what I usually like to do.

After searching high and low, I decided to go with Christine’s Recipe  while making some modifications ~ Thank You Christine. Here’s my adapted recipe:



  • 300g all purpose flour (Christine’s recipe called for bread flour but I did not have it, so decided to use all purpose as substitute)
  • 45 g castor sugar
  • 30ml milk powder
  • 1 1/2 tsp instant dried yeast
  • 1 egg
  • 75 g whipping cream
  • 120 g milk
  • 30 g unsalted butter, melted

Method :

  1. Grease bread tin with butter (including the sides).
  2. Put the cream, milk, egg, sugar, milk powder and yeast into the thermomix TM bowl. Remember to keep a little bit of the egg to be used to brush the dough later. Mix them together using  Speed 4 for 20 seconds.
  3. Add in the flour and mix at Speed 4 for another 10 seconds.
  4. Then, set the dial to knead for 2 minutes. When stop, check the texture of the dough. If it’s too sticky, add in some flour and knead for another 1 minute. You may do this a couple of times until you get the right texture.
  5. Pour in the butter and continue to knead for one minute until the dough looks shiny, smooth and can be stretched without sticking to your hands.
  6. Remove the dough from the TM bowl and roll it into a ball to sit in a pan. Let it proof for one hour until it doubles in size.
  7. Transfer the dough to a clean floured surface.
  8. Roll out the dough with a rolling pin into a rectangle shape. Then, roll it into a cylinder like how you would do a swiss roll.
  9. Put  the cylinder shape dough into a bread tin. Let the dough proof for a second time until it is 3/4 the size of the bread tin. Roughly takes about 40 mins-1 hour.
  10. Brush whisked egg on surface. Bake in a pre-heated 170C oven for 30-35  minutes, until turns brown. Remove from the oven and let the bread cool completely.


Taste especially good when it's hot out of oven


Note : I have not tried using bread flour so do not know if there’s any difference in texture compared to using all purpose flour. Christine’s recipe also used Tangzhong which I did not.

Categories: Bread, Recipes, thermomix

One Response so far.

  1. mott says:

    wahhh.. you’re very good!!! glad it turned out well! Bread flour is better for bread, as it has higher protein. I suppose texture-ly it would be much softer..like clouds.. 😀

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