Recently, I saw many of my blogger friends making the plain white loaf (recipe originating from the famous Taiwan's Master Baker Wu Pao Chun), also known as Champion Toast. It looked so good, I knew I had to try it too!
Plain White Loaf.... perfect to be eaten anytime of the day!
Making this bread is very easy as I can use my KitchenAid to knead the dough. The dough rose beautifully, and for the first time, I felt really happy baking bread.
The bread tasted delicious and the texture was great -so soft and fluffy. We bake this almost everyday now, and enjoy this as our daily loaf. Most days though my kids and Hubby would eat almost 3/4 of the loaf before the end of the evening when it's hot out of the oven. That's how much they love it!
Plain white loaf (Wu Pao Chun Champion Toast 金牌土司)
Recipe by Baby Sumo, adapted from here
My son assists me everyday when he is on school holidays :) My lil baker boy.
Champion Toast... yeah!
This white loaf is perfect for making French Toast. We would always save a couple of slices to make this for breakfast the next day!
Plain white loaf (Wu Pao Chun Champion Toast 金牌土司)
Recipe by Baby Sumo, adapted from here
Preparation time: 15-20 minutes
Cooking time: 30 minutes
Makes 1 loaf (11cmx20cm)
Ingredients
Ingredients
375g bread flour
30g caster sugar
3/4 tsp fine sea salt
20g salted butter, cut into small cubes
1 tsp instant dry yeast
240g cold milk
1. In a mixing bowl, place the flour, sugar and yeast. Mix well.
30g caster sugar
3/4 tsp fine sea salt
20g salted butter, cut into small cubes
1 tsp instant dry yeast
240g cold milk
1. In a mixing bowl, place the flour, sugar and yeast. Mix well.
2. Then, add in salt and milk to the mixing bowl. Using low speed with hook attachment (speed 1 on KitchenAid) mix into a dough, about 2 minutes.
3. Add in butter, then knead using low speed for another 15-20 minutes until you get a shiny and smooth dough.
3. Shape the dough into a bowl and place back in bowl. Cover the mixing bowl with a cloth and proof until doubled in size, about 1 - 1 1/2 hour. To test if it has sufficiently risen, press a finger into the dough and withdraw it quickly, the indentation should remain.
4. Gently punch the centre of the dough with your first to deflate it. Divide dough into 3 balls. Flatten each ball, then roll into a rectangle shape (like rolling a swiss roll), and place into a lightly greased 11x20cm Pullman tin. Cover and allow to rise in a warm place for another 1 hour, until the tin is 90-95% full.
5. Cover the Pullman tin, bake in a preheated oven at 190°C (fan-forced) for 30 mins.
Note: If you intend to add filling to the bread such as raisins, cranberries or nuts, add them in Step 4 while you roll the bread into rectangle shape. Also note that it is normal for your Kitchen Aid to be very noisy and hot after kneading for 10 mins.
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3. Add in butter, then knead using low speed for another 15-20 minutes until you get a shiny and smooth dough.
3. Shape the dough into a bowl and place back in bowl. Cover the mixing bowl with a cloth and proof until doubled in size, about 1 - 1 1/2 hour. To test if it has sufficiently risen, press a finger into the dough and withdraw it quickly, the indentation should remain.
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| After first proofing |
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| Test to see if it has sufficiently risen |
4. Gently punch the centre of the dough with your first to deflate it. Divide dough into 3 balls. Flatten each ball, then roll into a rectangle shape (like rolling a swiss roll), and place into a lightly greased 11x20cm Pullman tin. Cover and allow to rise in a warm place for another 1 hour, until the tin is 90-95% full.
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| Place dough into Pullman tin for second proofing |
5. Cover the Pullman tin, bake in a preheated oven at 190°C (fan-forced) for 30 mins.
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| Perfect white loaf for breakfast! This one has got raisins. |
Note: If you intend to add filling to the bread such as raisins, cranberries or nuts, add them in Step 4 while you roll the bread into rectangle shape. Also note that it is normal for your Kitchen Aid to be very noisy and hot after kneading for 10 mins.
Bread with Bordier butter = simple irresistible!
Freshly baked, spread with some homemade roselle jam
French Toast with bananas, apricots, caramel sauce and maple syrup. Oh and some crushed Maltesers as well.
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