Pandan Bread 香蘭麵包
This delicious bread is made by using the natural flavor and coloring from the pandan leaf. Make yourself some lucky Pandan Bread 香蘭麵包: deliciously aromatic, soft and fluffy, and verily luckily green!
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbsp all purpose flour, 24g
- 1/4 cup milk
- 1/4 cup water
- 2 1/2 cups all purpose flour, 325g
- 1/4 cup sugar, 50g
- 2 tsp instant yeast
- 1/2 tsp salt
- 1 egg
- 6 tbsp room temp milk (or use 1/2 cup if using store bought pandan extract)
- 2 tbsp homemade pandan extract (or 2 tsp store bought pandan extract)
- 4 tbsp softened unsalted butter, diced, 56g
- 1/4 cup extra flour
Instructions
- 1
Make the Water Roux: Add water roux ingredients to a small pot. Use whisk to combine everything first. Heat over low heat, whisking, for a min or so or just until the flour mixture thickens enough to cling. Remove from heat and let cool.
- 2
Make the Dough: Mix water roux, flour, sugar, yeast, salt, egg, milk and pandan extract until a dough is formed and does not stick the sides of the bowl. If the dough is too wet add extra flour in, one tbsp at a time, until desired consistency is achieved.
- 3
Add in butter and knead another 10 mins until the butter is completed incorporated. It will be slippery work for a bit but the butter and flour will eventually be combined.
- 4
To test the dough for readiness pull out a corner of the dough and stretch it until light can shine through. If the dough doesn't break, your dough is ready. This is called the window pane test.
- 5
Rise the Dough: Cover and place in a warm area and let rise for an hour or until the dough is doubled.
- 6
Punch the dough down. Weigh the dough out and then divide into 6 equal portions. Roll each portion into a ball, tucking the dough under until the skin is tight.
- 7
Butter the loaf pan and then place the dough rounds in, pressing to fit into the loaf shape. Cover and let rise for 40 mins or so until the dough is doubled.
- 8
Preheat oven to 350°F (176°C).
- 9
Bake the Dough: Brush milk lightly over the loaf top. Bake for 35-40 mins or until golden brown. Enjoy your lucky bread!
- 10
Store in an airtight box. Keeps for up to a week.