Hokkaido Milk Bread with Cheese Topping

My colleagues shared a recipe for this bread and I'm trying it this morning. The results are beautiful and delicious!

Makes: 8
Recipe Adapted From Alan Ooi (Malaysia)

Note: I happen to have both a digital scale and a gr/ml measuring cup. What looks really cool is this measuring cup scale. You can also use unit conversion, powered by UnitConversion.org to convert the measurements to other units.

Here's an article in the Washington Post and another in the Chicago Tribune about the benefits of starting breads with a sponge. I used to keep sourdough starter in my frig all the time when we lived in the San Francisco Bay Area. I don't make that much bread to keep one going anymore (you need to use and feed the starter every three days or at least once a week or you risk the starter getting gray and putrid.) Here's how to store and feed: Store the starter in a glass container (never metal) covered with an air tight lid in the frig. Maintain (feed) it once a week by stirring in 3 T flour and 3T water and allow it to wake up for about four hours on the counter before you either use it or return it to the frig. When you use one cup of starter, you need to replenish that cup with 1 cup flour and 1 cup water. Mix, cover and store. 

INGREDIENTS:
Sponge Dough
200 gram Bread Flour
130 ml Water
1/2 tsp Instant Dry Yeast

Mix Sponge Dough ingredients and lightly knead to form a dough. Covered and leave to ferment for 10 hours (maximum 24 hours) or overnight inside the fridge . Bring it out from fridge and leave it at room temperature 1 hour before using it.

After the 10-24 hours, when the sponge is ready, you can start the Second Dough.

Second Dough
350 gram Bread Flour
100 gram Fine Sugar
1 tsp Salt
1 tsp Instant Dry Yeast
25 gram Milk Powder
110 ml Fresh Milk (chilled)
80 gram Fresh Cream (chilled) / Non Dairy Whipping Cream
1 Large Egg
40 gram Butter, cut into small cubes or grated when frozen.)

Put second dough ingredients (except butter) into a bread maker machine. Set the machine to Dough function to start the mixing and kneading process. When the ingredients are about to combine (about one to two minutes later when the milks and flours are combined), add butter.

Add Sponge dough into the machine when the second dough is formed. (I waited until the machine had rested about five minutes and just started up again.) Continue to knead to combine both dough until the kneading process ends. Let the final dough sit inside the machine to continue it’s proofing process for 50 to 60 minutes or until doubled in size.

Divide the dough into 8 portions, cover and let rest at room temperature for about 10 to 15 minutes. Roll out and stretch the dough into long piece with rolling pin, then roll back into a cylinder. Roll and stretch the dough into rope with both hands. Braid the ropes, pinching the ends and tuck them under to seal. Place the braids on a greased baking sheet. Space them at least 4″ apart. Cover them and leave them to rise for 50 minutes or until they are doubled in size.

Heat up the oven to 180 degrees C or 356 degrees F

Topping
1 egg (for egg-wash)
250 grams grated cheese

Lightly beat 1 egg to make the egg-wash and brush on the dough. Sprinkle grated cheddar cheese on top.
Bake for 20 – 25 minutes or until nice and golden.
Remove from the oven and transfer onto a wire rack. Let cool completely.

Notes:

• You may use a stand mixer with dough hook if you do not have a bread maker machine. Mix all the dry ingredients in low speed then slowly add in wet ingredients (butter begin the last one to add) until they are well combine. Knead it with medium speed until the dough cleans itself from the side of the bowl. The dough should be smooth, elastic and non-sticky. You may do a windowpane test to check if the gluten is well developed.
• Do not add salt directly in contact with the instant dry yeast. Sugar and yeast can be in contact.
• Lightly grease your hand and roller pin if your dough is a bit sticky during shaping.