Pandan Bread

Pandan Bread goes so well with so many sweet treats. Use this to go with your favorite spread, or pair it with ice cream (this bread goes extremely well with ice cream.)! A good old-style Pandan Bread goes perfectly with your morning french toast or afternoon snack.



Prep Time

06 mins

Cook Time

2:12 hours

Total Time

2:29 hours

300 gram Bread Flour
1 1/2 tablespoon Milk Powder
1 1/2 teaspoon Instant Dry Yeast
1 1/2 tablespoon Caster Sugar
1/2 teaspoon Salt
200 milliliter Water
40 milliliter Vegetable Oil
3 stalk Pandan Leaves
Preheat oven to 350 degrees F (180 degrees C).
Cut Pandan Leaves (3 stalk) into small pieces.
Then, blend well with Water (200 milliliter) in a blender.
Strain the mixture and discard the fiber.
Measure out about 6 fl oz of pandan juice. Set aside.
In a bread machine or stand mixer, add in all of the ingredients starting with the wet ingredients, pandan juice, and Vegetable Oil (40 milliliter).
Add in dry ingredients, starting with Bread Flour (300 gram), Instant Dry Yeast (1 1/2 teaspoon), Caster Sugar (1 1/2 tablespoon), Milk Powder (1 1/2 tablespoon), and Salt (1/2 teaspoon).
Knead the mixture for about 20 minutes until it is elastic.
Let it proof for 1 hour until double in volume.
Divide the dough into 3 portions and knead the dough accordingly.
Roll each dough up.
Transfer into a bread loaf pan and let it proof for another hour or until it reaches 90% of the pan's height.
Bake it in a preheated 350 degrees F (180 degrees C) oven for about 25 minutes.
Let it cool in the pan for about 5 minutes before unmolding it. Cover with a kitchen towel immediately for further cooling.
Slice the bread accordingly to your desired thickness.