A wonderfully soft, moist and fluffy toast with the fragrance of milk. It is made using a direct method, meaning there is no need to make a preferment and that saves some time, especially useful for when you need/want to make a soft fluffy bread with no prior planning.
The original recipe is from a master baker from Taiwan, Mr. Wu Pao Chun. The recipe I used is from Ms. Sonia of Nasi Lemak Lover, who altered the amount of ingredients to make a loaf that will fit the standard sized pullman tin we can get in Singapore bake-ware shops.
Champion toast (from Nasi Lemak Lover)
- 375 grams bread flour
- 30 grams sugar
- 3/4 tsp salt
- 20 grams salted butter (I used unsalted, since I only had that)
- 1 tsp instant dry yeast
- 240 grams milk
- Prepare a 11 x 20 cm (internal measurement) non-stick Pullman tin.
- Place all ingredients except butter in the mixing bowl.
- Mix into a dough on low speed. (KA speed 2)
- Add in butter.
- Mix on medium speed (KA speed 4) for 20 minutes.
- Cover dough with food wrap and let it proof for 45 minutes or until doubled in size.
- Punch dough lightly. Weigh dough and divide into 3 pieces.
- Shape each piece of dough into a swiss roll and place into the prepared tin.
- Let the dough proof for 1 hour or until it almost fills the tin.
- Bake at 190C (fan forced) for 30 – 35 minutes until light golden brown.
- Remove from tin immediately and let it cool slightly before slicing.
One of the easiest bread I’ve made, since all the hard work is done by the mixer and the yeast. I just need to shape the rolls and wash a few bowls. The dough is soft, smooth, elastic and really easy to manage. It is not sticky so I did not even flour the board whilst shaping.
This bread should also be suitable to be made into rolls or filled with whatever ingredients you fancy.