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An easy go-to recipe for everyday basic soft bread, using simple pantry ingredients!

I remembered chancing upon this Wu Pao-Chun champion milk toast recipe when I just started baking bread a few years ago. It was 1 of my favourite bread recipe back then because it is just so straightforward and simple!

So this time, I tweaked the bread to a pandan flavored one. Since I was also trying to finish up the dark rye flour in my fridge, I replaced some of the bread flour with it.

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！

What Ingredients Do I Need?

For this recipe, you don’t need a lot of ingredients – just simple ingredients that you can easily find in your pantry – and you can make a loaf of really soft bread!

Bread Flour
Dark Rye Flour
Caster Sugar
Instant Dry Yeast
Unsalted Butter
Pandan Leaves

Of course, if you do not have any rye flour, you can substitute with some wholemeal/plain flour. Or, you can just use bread flour.

>> MORE FLUFFY BREAD RECIPES:

Is This Pandan Rye Bread Easy To Make?

The dough would not be sticky. If yours may turn out slightly sticky, just dust the dough and working surface with some flour. For shaping, I only rolled the dough up once as I wanted a fluffier crumbed bread. If you would like a tighter crumbed one, roll the dough up 2x after first proof.

I like how the dessicated coconut goes with the bread and kaya spread. You can omit the dessicated coconut if you don’t have any, or if you don’t like that.

Love this easy go-to recipe for everyday basic bread!

How Can I Store The Bread?

After baking, simply let the bread cool down completely, before storing in container in normal room temperature. Slice only just before serving, so that the bread does not dry out.

If you are not able to finish the entire loaf, you can wrap individual slices with cling wrap and store in ziplock bags to freeze.

Pandan Rye Bread 斑兰黑麦吐司

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 180 minutes
Yield: 1 x 450g loaf pan 1x

Print Recipe

Description

A simple loaf of regular bread that uses the straight dough method. Great for bread machine too!

Ingredients

Scale

Bread Loaf

50 g pandan leaves + 100g water
170 g bread flour
30 g dark rye flour
24 g sugar
1 tsp salt
3/4 tsp instant dry yeast
14 g unsalted butter, chilled

Topping

Dessicated coconut

Glaze

Milk or egg wash

Instructions

Cut the pandan leaves into smaller pieces and place into blender. Add in water and blend. Extract out the pandan juice and weigh out 198g of juice. If not enough, top with some fresh milk. Chill for later use.
Place all ingredients in bread pan; yeast into yeast compartment, start kneading dough cycle. Once dough is kneaded, shape into round dough and let proof.
After first proof is completed, punch out air and divide dough into 2 portions. Roll the dough into balls, cover with cling wrap or clean damp towel, and let rest for 10 mins.
After resting, roll each dough into a rectangular shape and roll it up. Place into bread tin and proof for 60, or until it reaches 90% of loaf pan.
Preheat oven to 180C. Brush the top of the bread dough lightly with milk wash. Sprinkle dessicated coconut and press onto the dough gently to secure the toppings.
Bake in preheated oven 180C for about 30-35 mins. Let cool completely before storing in air-tight container.

Equipment

bread machine

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Notes

I’ve used some milk to glaze the top so that the dessicated coconut can stick better; you can also use egg wash or leave it without any glaze.

Category: Bread, Breakfast
Method: Bake

Keywords: Bread

Pandan Rye Bread 斑兰黑麦吐司