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!
I always like to play around with recipes. 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！
For this recipe, you don’t need a lot of ingredients – probably just simple ingredients that you can 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 also use just bread flour, or substitute with some wholemeal/plain flour.
The dough was originally light green in color. I have no idea why the green faded off after being baked! Was it because I used the dark rye flour?! Hahaha!
Despite that, it still retain a nice pandan fragrance. I super love the pandan leaves I got from Market Fresh!
>> MORE FLUFFY BREAD RECIPES:
- Wu Pao Chun Champion Toast
- Strawberry Jam Loaf Bread (Bread Machine)
- Raisin Walnut Loaf Bread (Pre-Ferment Dough Method)
We also tried this new kaya spread, and was so delighted at the brown sugar fragrance! Any other favorite kaya spread brands to recommend?
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.
The dough would not be sticky. If yours turned out slightly sticky, just dust the dough and the 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.
Love this go-to recipe for everyday basic bread!
- 50 g pandan leaves + 100g water
- 170 g bread flour
- 30 g dark rye flour or fine wholemeal/plain/cake flour
- 24 g sugar
- 1 tsp salt
- 3/4 tsp instant dry yeast
- 14 g unsalted butter
- Dessicated coconut
- Milk or egg wash
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Cut the pandan leaves into smaller pieces and place into food processor. Add in water and blend. Extract out the pandan juice and weigh out 198g of juice. If not enough, top with some fresh milk.
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Place all ingredients in bread pan; yeast into yeast compartment, start bread dough cycle. I am using Panasonic SD-P104, Mode 9, Bread Dough. It takes about 1 hour from kneading to first proof (I waited 15 mins further after proofing is done).
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After first proof is completed, divide dough into 2 portions. Roll the dough into balls, cover with cling wrap or clean damp towel, and let rest for 10 mins.
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Press out air using your rolling pin. Roll each dough into rectangular sheet, and swiss roll it up. Place into bread tin and proof for 60-90 mins, or until it's 90% full.
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Preheat oven to 180C. Brush the top of the bread dough lightly with milk wash. Sprinkle dessicated coconut and using your finger tips, press it onto the dough gently, to secure the toppings.
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Bake in preheated oven 180C for about 30-35 mins. Let cool completely before storing in air-tight container.
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.
Total time taken includes proofing time.
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