Hokkaido milk bread

Ingredients: 750g loaf bread maker

• 2 and 3/4 Cups or 330g Bread Flour
• 1 Tablespoon or 15g Dried Milk Powder 
• 1/4 Cup or 50g Granulated White Sugar (You can add up to 75g for a sweeter bun)
• 1 Large Egg, Room Temperature, 55g each
• 3/4 Teaspoon or 4g Table Salt 
• 1 Tablespoon or 7g Instant Dry Yeast 
• 1/4 Cup or 60g Unsalted Butter, Melted 
• 1/2 Cup + 1 Tablespoon or 140g Milk

Instructions

1. Place the ingredients in the sequence as specified by your Bread Maker’s instruction manual. For a reference, I added everything at the bottom before adding flour and then yeast!
2. Bake as per the bread maker specify. Different bread maker have different functions. For mine, I used a Soft Bread or French Bread Function. Bake for  3 hour 50 minutes. 
3. Add any toppings you would like. I added mine at a “feeding point” stage which is an hour later.
4. Serve and enjoy once you are done! This bread does brown quite a bit, sometimes I remove it approximately 5 minutes before the stated timing if I notice that it becomes too brown.