Soft and fluffy one-proof loaf bread, that is both time saving and yummy!
This Killer Toast is one of my favourite go-to bread loaf recipe, especially when I am pressed for time.
The bread got its name “Killer Toast” 夺命吐司, because it is soooo soft and fluffy that it can “kill” you (lol!). My kids always enjoyed this bread, and since I had some extra pandan leaves left, I decided to blend some pandan juice to make a loaf of pandan bread.
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What Is The Texture & Taste Of The Bread?
This recipe makes soft and fluffy slices of bread – which we really like to have for breakfast because it’s so light!
You’d find this a rather lightly pandan flavored bread because I didn’t use a lot of pandan leaves. You can also add in some homemade or commercial pandan extract to enhance the taste and color.
Alternatively, if you don’t have pandan leaves or extract, you can substitute with just water or milk to make a white loaf bread.
>> MORE BREAD RECIPES:
- Soft Wholemeal Honey Loaf Bread
- Raisin Walnut Loaf Bread (Pre-Ferment Dough)
- Wu Pao Chun Champion Toast
Bread Shaping Tip
While rolling up the dough, along the long edges, ensure that you do not roll up too loosely nor too tightly. Simply ensure there is no big empty space while rolling up firmly.
This can help to minimise huge holes in the slices after being baked.
Also ensure that you seal the edges well after rolling, by pinching the “seams” of the dough together. This can help prevent the bread from “bursting” in the baking process, so you’ll get a nicely shaped loaf of bread!
And since you’ll only proof this dough once, ensure that the dough proofs enough – until it reaches about 90% of the bread tin’s height.
Pandan Killer Toast
- 250 g bread flour + 10g plain / top flour (or 260g bread flour)
- 10 g milk powder (for baking use)
- 3 g instant yeast
- 160 g egg + pandan water* chilled
- 30 g sugar
- 2 g salt
- 30 g unsalted butter chilled
- 110 g cold water
- 12 g pandan leaves, cut
- Prepare the pandan water by blitzing the water and pandan leaves in a food processor. Strain the mixture to extract the pandan water.
- Crack an XL or L egg in a bowl, on a weighing scale. Top up the pandan water till 160g. If there is not enough pandan water, simply add a little more water.
- Place all ingredients (except butter) together in your mixing bowl, or bread machine inner pan. Knead the dough together for about 3-4 mins. As the dough comes together, add in the butter and knead till window pane stage.
- Divide the dough into 2 portions. Roll each dough out to a rectangular shape, swiss roll it up along the longer edge (so you'd get a longish bread dough). Place dough into greased or lined bread loaf pan. Repeat for the other dough.
- Cover loaf pan with a pc of damp cloth or cling wrap. Let dough proof to 90% of pan's height. It may take a little while longer than usual proofing time. It took about 1+h for mine. You can try placing it near hotspots in your kitchen for better proofing.
- When the dough is nearing 90% of the bread pan, preheat oven to 175C. Bake in the preheated oven, on 2nd lowest rack for 30-37 mins. While the bread is baking for about 15 mins, you can check if the top of the bread is getting too brown. You can tent the top with a pc of aluminum foil or baking paper.
- Once bread is nicely browned and baked, cool completely on wire rack before storing in air tight container.