Hokkaido Milk Loaf

On of my items on my to do list. I couldn't wait to try it yesterday. It's a popular bread recipe among online bread bakers. To make this bread more authentic, we have to use Hokkaido milk and Hokkaido flour for baking. However, since they are not easily available here, so I decided to use my sister's fernleaf milk and ordinary flour to substitute.
The orinal recipe is fromAngie's site.I only made half portion of the original recipe and cut down the amount of sugar.

1. Add ingredients into bread machine accordingly. Set to 'dough' function. I let my bread machine to knead the dough for 30 minutes (by stop and restart the machine).
2. Take out the dough, cover with damp cloth and let it proof for about 1 hour or until double in size.
3. Take out dough and press out the gas produced. Divide the dough into 2 portion (I use 1 portion for making bun and the other 1 for bread loaf). Round up and let it rest for 10 minutes.
4. Roll out the dough and roll up like swiss roll, then put into loaf pan.
5. Let the dough proof for another 1 hour.
6. Brush with egg wash before baking.
7. Bake at 170'C for 40 minutes.

The bread turned out to be soft and fluffy. It has a 'milky' taste since milk was used in this recipe instead of water.

Close-up view of the texture.

However, the bread is no longer that soft on the next day.

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