This Taiwanese soft white bread is a loaf of soft, fluffy bread made using plain flour, instead of the usual bread flour. The recipe seems to have originated from a Taiwanese bakery.
Over here, I used some superfine wholegrain flour to substitute some of the flour, so instead of white bread, you can see that the bread is brownish in color. If you are using just white plain flour, your loaf will be white.
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
I got to know of this recipe from 1 of my readers-became-good-friend 🙂
She told me that this bread was quite famous on the Internet a few years ago, which I probably have missed out on at that time. So I thought I’ll just try it out! Since it is interesting that the recipe uses plain flour instead of bread flour. It would be a handy recipe if we run out of bread flour; or if you do not usually bake, and stocking a pack of 1 kg bread flour seems scary!
>> MORE BREAD LOAF RECIPES:
So I have mentioned earlier that the recipe is said to have originated from a Taiwanese bakery. And as we know, the Taiwanese make great bread, cakes and desserts!
To which, of course, I was curious about the texture of how a loaf of bread made entirely with plain flour, claiming that it’s super soft, would really taste like.
Really, I knew! After tasting it! 🙂 This loaf of bread can be considered soft and fluffy, for a bread loaf that uses only plain flour! Previously, I have tried using plain flour only in King Arthur Flour’s honey pain de mie recipe. The crumbs were not chewy like our normal bread, and it was just different. So I was naturally quite surprised by the texture of this loaf.
However, I was quite confused over the proofing time, and I thought I had over-proofed the dough. So I cut short the proofing time, since the dough proofed into such a big ball of dough on my counter!
You will find that this loaf bread has better “elasticity” and bite to it, compared to KA pain de mie here. However, it’s not as “stretchy” as the loaves which we use bread flour. But it’s a good enough loaf if you run out of bread flour to make bread!
- 150 g water
- 40 g sugar
- 1/2 tsp salt
- 18 g milk powder
- 30 g beaten egg
- 40 g butter
- 300 g plain flour
- 1 tsp instant dry yeast about 4g
- 50 g raisins cut into smaller pcs
- Reserve some beaten egg for egg wash
Place ingredients into bread pan in this sequence: water, sugar, salt, milk powder, egg, butter, flour, raisin.
Make a hole in the middle of the flour, and place the yeast there.
Select the bread dough function on your bread machine, the process should take 1.5h. (I am using Panasonic SDP-104, Menu 11 as I proof outside)
Once the cycle has ended, let the dough continue proofing for 30-45 min.
Once done, sprinkle the work space and the top surface of dough with flour.
Using your hand, flatten the dough to release air. Divide the dough into 2 portions.
Shape the dough into 2 balls. Cover and rest for 15 mins.
Using your rolling pin, roll out the dough into a long rectangular shape.
Swiss roll the dough and seal the ends. Rest for 15mins.
After resting, roll out the dough again. Check that the width of the dough should be about the length of the width of the bread tin.
Flip the dough over, so that the smooth side will be at the top after rolling. Swiss roll and seal the ends.
Place dough into lined or greased bread pan. Proof for about 60 mins,or until the dough reach the rim of the tin.
Preheat oven to 170C just 10-15 mins before proofing time ends. Egg wash the top surface of dough.