An easy go-to recipe for everyday basic soft bread, using simple pantry ingredients! I remembered…
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Save your bread making time with this soft and fluffy one-proof pandan killer toast bread. Soft and moist loaf of bread that goes well with any spread or filling!
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, I know!). 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 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 use 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
- Pandan Rye Bread
- 5 Stars Soft White Bread
What Ingredients Are Needed?
Other than the simple steps needed to make this loaf of bread, the ingredients needed are very basic pantry items too! You’ll just need 7 ingredients. Here are some tips for the ingredients:
- Bread Flour – This recipe uses 260g bread flour. I like to substitute 10-20g of bread flour with plain or top flour to make the texture even softer. You can also do the same, or just use bread flour.
- Milk Powder – Choose full cream milk powder at baking supplies stores. If you do not have milk powder, you can omit this too.
- Instant Yeast
- Unsalted Butter
- Pandan – You can use pandan leaves or dried pandan powder.
- Egg & Water – For this recipe, you’ll need a total of 160g of combined weight for egg and pandan water. Use chilled eggs and water for this recipe, as bread dough proofs optimally at around 23-24C. Our hot weather will not allow for bread dough to be at 24C after mixing all ingredients together.
Bread Shaping Tip
While rolling up the dough, along the long edges, 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 inside the bread after baking.
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. It usually takes about 1.5 hour for me.
When Should I Cut the Bread?
I would recommend to cut the bread only on the day of eating, so the slices do not dry out. Also, let the bread cools down totally before cutting. If you cut the bread when it is still warm, inside of the bread may feel a little damp, as the hot air in the bread needs to escape totally before cutting.