Vegan Hokkaido Milk Bread

Start by making the tangzhong; whisk together the bread flour (30 g) and unsweetened soy milk (150 ml) in a pan until no lumps remain.

Place the pan over a medium/low heat and whisk constantly until the mixture has thickened to a pudding-like consistency. Scrape it into a small bowl, cover with baking parchment directly on the surface to prevent a skin from forming and set aside to cool to room temperature.

Once the tangzhong has cooled, mix together the instant or active dry yeast (7 g) with the lukewarm unsweetened soy milk (150 ml) and the sugar (5 g). Set aside for about minutes (10) until foamy. Start 10m timer

Mix together the white bread flour (400 g), caster sugar (55 g) and salt (1 tsp) in a stand mixer bowl. Add the cooled [tangzhong], the [yeast mixture] and the aquafaba (3 tbsp) and mix until a rough dough forms.

Set the mixer to a medium speed and knead for about minutes (10) until the dough is stretchy. Adjust with extra flour or milk if too wet or dry. Start 10m timer

Next, add the softened vegan block butter (40 g) and knead for a further [5-10 minutes] until well incorporated and the dough is smooth, elastic, and no longer greasy. Start 10m timer

Place the dough in a lightly oiled bowl, cover and place in the fridge to rise overnight (or in a warm spot until doubled in size, [1-2 hours]). Start 720m timer

The following day (or once the dough has doubled), knock back the dough and knead briefly for seconds (30) to remove air bubbles.

Divide into 3 or 4 even pieces and roll each into a ball. Line an approx. 11.5 x 21.5 cm / 4.5 x 8.5 inch loaf tin with baking parchment.

Roll each ball into a long oval, fold one third over the middle, then the other third over the top to form a long, narrow packet.

Roll over the seam to flatten it, then roll it up tightly from one end to make a fat sausage. Repeat with other dough balls and arrange them in the loaf tin, seam side down.

Loosely cover and leave to rise until at least doubled in size, rising above the top of the tin. This can take [1-2.5 hours]. Start 150m timer

While the dough is rising, preheat the oven to 180°C/350°F/gas mark 4. Mix together the maple syrup (0.5 tbsp) and water (1 tbsp) in a small bowl.

Once the loaf has risen, gently brush the top with the [maple syrup mixture], ensuring none drips down the sides. Alternatively, brush with milk or aquafaba for a non-sweet glaze.

Place the loaf in the preheated oven and bake for [30-50 minutes], until a probe thermometer reaches 94°C/201°F in the middle. Cover loosely with tin foil if it starts to brown too much. Start 50m timer

For a shinier crust, brush with more [maple syrup water] halfway through baking.

Once baked, remove from the oven and brush with more [glaze]. Cool in the tin for minutes (10) then transfer to a wire rack to cool completely before slicing. Store in an airtight container.