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Saturday, January 16, 2016

Egg White Plain Loaf Bread 蛋白土司

The other day one reader left a comment in a very old post (way back 2009), said everyone should try this very soft bread. This is a bread recipe that i have totally forgotten. After i re-check back the recipe, and realized that this recipe is using egg white. Since that day i have leftover egg white, so i go ahead to modify this old recipe into plain loaf bread.

I was very pleased with the result, this bread stay soft till the next day. But i advise you not to slice them first before enjoy them, instead keep the whole bread in a air-tight container as to prevent it turned dry the next day. 

I always find bread recipe adding with whole egg, turned dry very fast on the next day ( of course the bread is soft on the same day baking, all bread baking are the same ) . But not to this recipe only adding egg white. The old recipe required to use milk powder, since i don't have this, so i replaced with fresh milk and water. Anyway, next time will try with milk powder version.

Egg White Plain Loaf Bread 蛋白土司
*for a 11cmx20cm (internal), non-stick Pullman tin

375g bread flour
40g caster sugar

1/2tsp fine salt
30g egg white
80g cold water
100g cold fresh milk
1tsp instant dry yeast
40g butter (salted)


  1. Mix all ingredients in a mixing bowl except butter, mix and combine till soft dough.
  2. Add in butter, knead it until it forms dough that smooth and elastic.
  3. Proof the dough in warm place until double the size.
  4. Divide dough into 3 equal portions then shape to ball, allow to rest for another 10 minutes.
  5. 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 45-60mins. Let it rise till about 90% full .
  6. Cover the Pullman tin, bake in a preheated oven at 190C for 35mins, then 180C(fan forced) for another 5mins. Every oven is difference, please adjust accordingly.

Recipe by Sonia a.k.a Nasi Lemak Lover


Andre C said...

Oooo I like this "almost" egg-less loaf!

Baby Sumo said...

Thanks for the recipe Sonia, must try this next time when I have leftover egg white too.

Shirley Lye said...

Hi can i know 30g of egg white is equivalent to how many egg whites? thanks

Sonia ~ Nasi Lemak Lover said...

Lye Shirley, one A size egg white is around 38g

Anonymous said...

thanks for this recipe sonia! i made it and the bread was really soft and fluffy! i hope it remains soft the next day :D

Angie said...

Dear Sonia,

Can it be done with breadmaker. Thank you

allets said...

Hi Sonia, I've not bake bread before. May I know if I can use a normal cake loaf tin and cover with aluminum foil during baking?

Kate said...

Freezing is the best way to keep your bread tasty for later, especially if it's low in fats. I'd probably cut off and freeze what I'm not going to eat in 2 days so it won't have a chance to be stale before that.

Ignore that if you'll eat it faster than I would.

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