Friday, June 5, 2015

Simply Pandan Loaf

This is the 3rd Pandan bread recipe on my blog. Well, as I always say, you can never have too much of a good thing...especially bread. :) And since this recipe is much simpler from the Pandan Kaya Twist Loaf and Pandan Kaya Loaf with crumble topping, it is very much what the title says...Simply a Pandan loaf. You can add on them nicknacks you desire on the bread after it is baked. ;) For now, lets get on with the basics, baking that pandan bread.

Ingredients for Pandan Loaf (makes a 5X4X9")
Pre-fermented dough
250g bread flour
160ml water
3g instant dry yeast
1g salt
  • Knead everything together till it forms a soft pliable dough. No need to be smooth. Divde dough into 50g or100g portions depending on your needs and let chill in fridge up to 12 hours. Alternatively store in freezer up to 3 months.
100g predough
1 large egg
110 ml pandas water

  • Snip 10 pandan leaves, (preferbly old pandans that are much darker in green) into smaller pieces. Then place then in a blender with 150 ml water, blend at high speed for a couple minutes. Mixture will be chocky and thick. Squeeze through a cloth sieve. Let mixture sit in the fridge for 4 hours to a day. The thicker pandas solution will decand to the bottom. Carefully drain off the top water, leaving about 100-110 ml of the mixture left.
400 g bread flour
45g caster sugar
2 g salt
5 g instant active yeast
20 ml organic coconut oil

20 g unsalted butter, room temperature
  • In a mixer bowl, add in all the above ingredients excpet the butter. Knead at medium speed till it becomes very elastic and pulls away clean from the mixing bowl. This will take about 8-10 minutes with a couple minutes of break in between.
  • Once the dough is pulling away clean from the bowl, add in the room temperature butter. Continue to knead till it reaches window panel.
  • Let dough proof in a greased bowl, covered, till it doubles in size. Will take about 1 to 1.5hrs.
  • Just before you shape the dough, preheat the oven to 170C and grease the loaf pan.
  • Punch out the air and divide the dough into 3 equal portions, which is appromixmately 200 g  to 210 g each.
  • Flaten each poriton and roll into a rectangular shape. Then folding in  from the shorter side into a swiss roll form. Place the dough into the prepared loaf pan. Repeat for the rest of the dough. 

  • Cover and let proof till it reaches to 90% of the loaf pan. Feel free to brush some eggwash over the bread top, I usually don't. Then bake in the preheated oven for 28-30 minutes uncovered. 
  • Once bakes, remove from the oven and let cool in the pan for 5 minutes. The remove from the pan and let cool on the rack completely.

The addition of coconut oil makes it a whole world of difference! Super fragrant! I will totally add coocnut oil in all my pandan cakes next time here. :P

Whether it is the smell, the colour or the texture of this loaf, I am loving it to bits! I wish you can smell and taste it too ;)
I like mine with a good spread of kaya and some cold creamy butter. Yum!

Bought a bunch of stuff from this new online shopping website And was so excited to find a new spice and nuts mini blender at a decent price. And that super cute HK digital weighing machine. And that quality organic coconut oil was perfect baking companion that will make your bakes super aromatic. ;)
Loving the fluffy try it out and let me know how you like it. ;)


cc said...

What is the size of the loaf pan?

Honey Bee Sweets said...

It's written right next to the ingredients 5"x4"x9" loaf tin

Angie Schneider said...

That sexy green just makes me happy!

Jia Jou said...

Hiii this bread looks nice! Would like to ask you if the bread flour is 400g cause it seems like the flour to water ratio is too high

Jia rou

Honey Bee Sweets said...

There are other liquid ingredients involved like the egg and coconut oil. Do try out the recipe first, you won't be able to know if a recipe actually works just like looking at it.

Anonymous said...

do you leave your pre-dough overnight in the fridge or at room temperature?


Sheila said...

Hi, your pandan loaf looks really good, wanna try! Just want to ask how much ingredients needed for 100gm pre dough?

Thanks a lot!

Honey Bee Sweets said...

Hi Viv, you need to leave the predough in the fridge up tp 12 hours before use. Else make it days ahead, freeze it and then prior to using it, bring it to room temperature.

Honey Bee Sweets said...

Hi Sheila, sorry my bad, I forgotten to add the link to the predough recipe. It is updated now. Thanks for bringing that up, happy baking!

Madeline Pun said...

Hello, may I know what oven are u using? I'm looking for a oven for my new house but I am not too sure what oven to get. Thanks in advance!

Michelle said...

Hi, I love pandan!!! Instead of e leaves, could i use pandan paste or extract instead? & could I just knead e dough straight with the stand mixer as per the last part of your steps instead of doing the pre-fermented dough?


Honey Bee Sweets said...

Hi Madeline Pun, I am currently using a De Detrich built in oven. A little more expensive but it is excellent baking companion i have.

Honey Bee Sweets said...

Hi Michelle, you can certainly use pandan essence,but you will need to compensate the liquid amount when you use the essence and not the fresh pandan extract. I don't think you can apply a straight dough method here. The recipe requires a pre dough. If you prefer straight dough method, then I suggest you should look for another recipe.