Every blogger I had visited seemed to have tried out this bread recipe from the reknowned Taiwanese baker, Wu Pao-chun. I was slow to hop into the wagon but better late than never huh! A simple straight dough recipe and yet produced a great soft loaf of bread, so the descriptions went... Who could resist not trying? So if you were short of time but still wanted to bake a loaf of bread, this would be a good recipe to try. Some bloggers had adapted the recipe by using all milk. I'll follow the original for now. Read more about this famous baker from this blog.
Master Wu Pao-Chun's Plain White Loaf (Champion Toast)
This is the original recipe adapted from ccm's blog
I followed the half recipe for this loaf of bread:-
1. Using bread machine, put all wet ingredients in followed by the dry ingredients. Use dough programme to knead until proofing stage (I used a Kenwood bread machine ~ total 1.5 hours). At the end of cycle, remove proofed dough from bread machine, punch down and divide into 3 equal pieces.
2. Shape each piece by rolling into a swiss roll. Rest for 10 minutes.
3. Repeat step 2 and place the shaped dough into a baking tin and allow to rise till doubled or 90% full in bread baking tin measuring 10 x 9 x 6 inches. You can also use a pullman tin if you have it.
4. Once ready, bake in a preheated oven at 180C (my oven) for 35minutes. (At the end of 25 minutes' baking, I insert a baking sheet on the highest level to prevent over browning of the crust.) Leave for 10 minutes before removing from pan and continue cooling on rack.
For stand mixer method, please refer to Adeline's post at Lite Home Bake
The photo below is another loaf which I have substituted 40g of wholemeal flour and bake in one whole swiss roll loaf instead of dividing into 3 portions and roll into 3 swiss rolls. Surprisingly this loaf rose much more than the 1st one.