I have made Hokkaido Milk Loaf for several times but did not have the chance to share it on my blog. So today I decided to share this "very much loved recipe" and trust me soon after you try this you will definitely categorize this as a "keeper"!

This recipe yields a really pillowy-soft and fluffy loaf. The texture and flavor of this bread is so addicting and no one can stop at one slice! This is no ordinary white bread as this loaf has pretty strong milky and sweet flavor.

Hokkaido Milk Loaf is so versatile that you can eat it as toast for breakfast, make a sandwich for lunch and serve as table bread for dinner. You can also eat it as it is without any butter or jam because this loaf is just that yummy!
Hokkaido Milk Loaf

125gm Milk
75gm Whipping Cream
1 Egg
25gm Butter (softened)
4gm Salt
40gm Sugar
15gm Milk Powder
270gm Bread Flour
30gm Cake Flour
1.5tsp Instant Yeast

Directions:

• Place all the ingredients in the bread maker pan following the order given in your manufacturer's instruction, or in the order listed. 
   
   
   
  
• Set the bread maker to for Sweet setting and 2.0lbs size, and set the Crust/Color setting to Light. 
  
• Turn the loaf out onto a wire rack as soon as possible baking is complete.
• Let it cool before slicing the loaf.