Hokkaido Milk Loaf (1st attempt)

I had been waiting for sometimes to decide of baking this Hokkaido Milk Loaf though I have all the ingredients sitting in my kitchen. Finally the reason which made me decided coz of my whipping cream is going to expire next month. The recipe you can find in many websites but I got it from my friend's blog who I though she's really professional about making bread (MaeJJ). Due to not enough bread flour to make the full recipe so i just halved the recipe to give it a try and this was a good time for me to use my pink silicone loaf and Calphalon baking mat as well :)

The process of kneading the dough I prefer to use my lovely pink Kitchenaid and it took about 25 mins (by Speed 2) to get an elastic dough for the 1st proof. The dough was smooth and soft not difficult to handle and I was shaping the dough on Calphalon baking mat which made it more easier for me, besides that I did not use any flour to dust the surface at all... Superb!

My bread came out quite fine for me coz the texture was soft but the crust was too brown and over baked, I prefer the soft bread for both of crust and texture inside, so it seems like I have to make it again and beware of my oven temperature as what my profession bread baker friend (MaeJJ) suggested me.