Taiwanese Soft Bread 台式软面包

A soft and fluffy loaf of bread that uses plain flour. Great alternative when we run out of bread flour at home!
Course Bread, Breakfast
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 3 hours 15 minutes
Yield 1 450g Loaf Bread


  • 150 g water
  • 40 g sugar
  • 1/2 tsp salt
  • 18 g milk powder
  • 30 g beaten egg
  • 40 g butter
  • 300 g plain flour
  • 1 tsp instant dry yeast about 4g
  • 50 g raisins cut into smaller pcs
  • Reserve some beaten egg for egg wash


  1. Place ingredients into bread pan in this sequence: water, sugar, salt, milk powder, egg, butter, flour, raisin.
  2. Make a hole in the middle of the flour, and place the yeast there.
  3. Select the bread dough function on your bread machine, the process should take 1.5h. (I am using Panasonic SDP-104, Menu 11 as I proof outside)
  4. Once the cycle has ended, let the dough continue proofing for 30-45 min.
  5. Once done, sprinkle the work space and the top surface of dough with flour.
  6. Using your hand, flatten the dough to release air. Divide the dough into 2 portions.
  7. Shape the dough into 2 balls. Cover and rest for 15 mins.
  8. Using your rolling pin, roll out the dough into a long rectangular shape.
  9. Swiss roll the dough and seal the ends. Rest for 15mins.
  10. After resting, roll out the dough again. Check that the width of the dough should be about the length of the width of the bread tin.
  11. Flip the dough over, so that the smooth side will be at the top after rolling. Swiss roll and seal the ends.
  12. Place dough into lined or greased bread pan. Proof for about 60 mins,or until the dough reach the rim of the tin.
  13. Preheat oven to 170C just 10-15 mins before proofing time ends. Egg wash the top surface of dough.