Moringa Swirled Hokkaido Milk Bread

Yield (1) 22.5 x 10.5 x 9.5 cm loaf pan

300 g bread flour (2 cups)
30 g sugar (2 tbsp + 1 tsp)
4 g salt (1 tsp)
3 g instant dry yeast (3/4 tsp)
4 g Moringa & More moringa powder
105 g milk (105 ml)
120 g water (120 ml)
20 g butter (4 tsp)                                

  hokkaido milk bread1    


1) combine bread flour, sugar, salt, instant dry yeast.
2) Divide the dry ingredient mixture into 2 bowls.
3) Add moringa powder to the other half (bowl)
4) Combine milk & water. Divide into 2. Pour half each of the
   wet ingredients into the 2 bowls of the flour mixture.
   One plain, one with moringa.
5) Knead until smooth. Rest dough for 15 minutes.
6) Add 10 grams each of butter into each ball of dough.
   Knead until smooth. Cover with plastic wrap or damp kitchen towel.
7) Ferment 40 minutes. Fold the dough, flip, cover.
8) Proof 30 minutes. Fold the dough for the 2nd time. Flip over, cover.
9) Proof another 40 minutes.
10) Divide white dough into 2. Divide the green dough into 2.
11) Roll out one of the the white balls of dough into a rectangular shape.
    Do the same with the green dough, same size, same shape.
12) Put the green dough on top of the white dough and roll out
    into a 10" x 5" rectangle. Fold lengthwise x3, and then roll the
    dough and seal securely.
13) Put the rolled piece of dough to fit into half of the loaf pan.
14) Do the same for the other halves of white and green balls of dough.
    Put into the other half to fill in the loaf pan.
15) Proof for 1 hour.
16) Brush with egg wash (1 egg yolk + 1 tbsp milk)
17) Bake for 25 minutes in a pre-heated oven at 375°F or until
    internal temperature of bread is 195°F.



  hokkaido milk bread2    hokkaido milk bread3

  (combine ingredients)          (Roll dough)

  hokkaido milk bread4    hokkaido milk bread5

     (Put in loaf pan)        (Brush with egg wash)


Finished Product:

hokkaido milk bread6