Killer Toast

Killer Toast

This easy-to-make, one proofing bread is so soft and fluffy! Great on busy days!
Course Bread, Breakfast
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 2 hours 20 minutes
Servings 1 x 450g Loaf Pan


  • 230 g bread flour + 30g wholemeal flour or 260g bread flour
  • 3 g instant yeast
  • 160 g egg + full cream milk*
  • 25 g sugar
  • 2 g salt
  • 30 g butter


  • Mix all ingredients together and knead till you get a silky and elastic dough. Add butter and knead till window pane stage. (I am using Panasonic SD-P104, and the Menu 11, Dumpling Skin mode is enough. If you find that the dough is still not elastic enough and window pane, then you can add 1 more cycle, but probably stop halfway through)
  • If you would like, divide the dough into portions as desired. Roll each dough out flat, swiss roll it up, and place into greased or lined bread loaf pan. Repeat for all portions of dough.
  • Cover loaf pan and let dough proof to 90% of pan's height.
  • Preheat oven to 170C. Bake in the preheated oven, on 2nd lowest rack for 20-25 mins.
  • Cool completely on wire rack before storing in air tight container.


The egg + milk portion is done by adding 1 egg (XL size) into container, and then top with milk until 160g (or max 180g - please adjust baking time accordingly if you use higher hydration ratio).
Total time taken includes proofing time.
Recipe adapted from: Victoria Bakes