Plain White Loaf / Champion Toast 金牌土司



I have been looking for a good plain bread recipe that using direct dough method rather than overnight sponge dough, tangzhong, 17hrs dough & etc which requires ahead planning ( actually I have made this bread 3 times in a row). For time being, I don't think I will make all other methods of bread that I have tried out earlier. This bread was super good, stay soft till next day, and my family can't stop eating this bread. And this recipe just requires few basic ingredients and using less butter. This recipe came from the famous Taiwan's Master Baker Wu Pao Chun.

 

I like the taste of this bread, slightly high amount of salt is using, making this bread tasted more flavourful!

 

Lets see how to make this bread..

Last add in butter when you see the dough is smooth and well combined

 

usually I proof the bread near to window (warmer area).

 

Dough is fully proof, usually take about 30-45mins

 

And this dough is so smooth and easy to handle..

 

I still can't achieve the full square loaf, have to increase a bit of the ingredients next time.

 

My family favourite way of enjoy plain white bread, spread with butter then sprinkle sugar !

 

This recipe remind of the earlier au lait (milk in French) bread, which using only cold milk. Using cold milk, it will slow down the fermentation and resulted more flavourful of bread.

Check back this old post, just realized that my little son ( he was naked upper body when taken this photo) has grown up so fast ^_^.



I have modified this recipe to suit my Pullman tin. After checking through, just realized that the original recipe requires to use more water and less milk. And my blogger friend Aunty Young changed it to use all milk. I guess she made the right choice ! With so many changes made to the original, so I can't call this bread is from Wu Pao Chun anymore...

Plain White Loaf 金牌土司

*for a 11cmx20cm (internal), non-stick Pullman tin 

375g bread flour

30g sugar

3/4tsp fine salt

20g butter (salted)

1tsp instant dry yeast

240g milk ( I use cold milk from fridge) 

Method

1. Mix bread flour, sugar and yeast in the mixing bowl, mix well.
2. Add in salt and milk, mix into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.
3. Add in butter, then knead it using medium speed until it forms dough that shinny and smooth ( I use KA mixer, took about 20mins).
4. Proof the dough until double the size. (Final dough weight around 660g).
5. Divide dough into 3 equal balls, then allow to rest for another 10 minutes.
6. Flatten the dough into a rectangle shape and roll it up or just roll into balls, then place it in the Pullman tin (if using ) or baking tray, go for final proofing for about 60mins. Let it rise till about 90% full ( I waited to almost full tin).
7. Cover the Pullman tin, bake in a preheated oven at 190C (fan forced ) for 30mins.

Recipe inspired by Lite Home Bake, original source from ccm2poco, with minor changes

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen from My little favourite DIY, hosted by Tze of Awayofmind Bakery House.