A few days back, I've made this loaf of Honey Oat Yuzu bread. However due…
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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.
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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!
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:
- Wu Pao Chun Champion Toast
- Soft Wholemeal Honey Bread
- Mascarpone Loaf Bread
- Raisin Walnut Loaf Bread (Pre-Ferment Dough Method)
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.