Hokkaido bread

First, dissolve the yeast in the milk.

Mix all the ingredients together and knead the dough for 20–25 minutes. If using a food processor, knead on the lowest speed for 4 minutes, then on medium speed for 10–12 minutes.

Place the prepared dough in a warm place and allow it to rise for 1.5 hours.

Before kneading the dough again, lightly dust the work surface with flour. After kneading, divide the dough into six equal portions. Shape each portion into a ball and cover with cling film, leaving to rest for 20 minutes.

Roll each dough ball out lengthwise according to the size of your baking tin and roll them into cylinders.

Grease the baking tin with butter and place the dough cylinders inside with the seams facing down. Allow to rise again for 1.5 to 2 hours. Once the dough has risen, brush the top with a mixture of egg and milk.

Prepare your Kamado BONO grill for indirect cooking: light the charcoal, set up a two-zone cooking system with deflectors, place the grill grate and baking stone, and wait until the temperature reaches 175°C.

Adjust the top and bottom air vents to maintain an even temperature. Bake the bread for 40 minutes.