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Tuesday, May 27, 2014

Wu Pao-Chun Milk Loaf

Have seen this loaf bread recipe being shared by several food bloggers.  Basically, it is like the Milk Loaf recipe using just milk without water or egg in it.  I got to see this 'Champion Bread' at Lite Home Bake, also at Aunty Young and Victoria Bakes blogs. Each one of them looks soft, moist and fluffy. Very tempting, you feel like having a bite right away.
I decided to try this when I ran short of wholemeal flour in my pantry and the store selling the baking ingredients will be closed for a week.  Moreover, I have enough fresh milk in my kitchen.
I doubled the portion to make 2 loaves cos' I know 1 loaf is only enough for a day's breakfast.  I had this bread with home-made marmalade and sambal dried prawns/zuchini.  Yummy, yummy!  Bread texture is perfect you may not think it's home-made, it soft, moist and fluffy. The pictures here showed the bread not that white, I supposed it is the lighting problem.  I took these in the early morning while the sky was still dark.
Recipe Adapted from Lite Home Bake with some modifications
[makes 1 loaf bread]
300 gm bread flour
25 gm sugar [original is 24 gm]
1 tsp salt
3/4 tsp instant yeast
190 ml milk [original is 198 ml]
15 gm butter
  1. Mix all the ingredients [except butter] into a dough using low speed, then using medium speed, knead until dough is shiny and smooth.
  2. Add in the butter and continue to knead until a dough is pliable [smooth, soft and elastic].
  3. Shape into a ball, cover to rest dough for about 1 hour or double in size.  
  4. Punch down, divide dough into 3 equal portions.
  5. Flatten the dough into a rectangular shape.  Roll up each piece swiss-roll style.  
  6. Place prepared dough into Pullman's tin.  Cover and leave to proof for about 50-60 minutes.
  7. Bake this bread at 190 degrees for 30-35 minutes [next time I'll use 170-180 degrees C as my oven is too hot].
This post is linked to Little Thumbs Up May Event - Milk Theme 
organised by Bake For Happy Kids and My Little Favourite DIY,


Phong Hong said...

Kimmy, I can see that your bread is very soft. Very nice to make sandwich. Can I use ordinary flour to make bread or does it have to be bread flour?

Victoria Bakes said...

this is indeed a very very nice loaf Kimmy.. i love the soft and fuss free nature of it

Kimmy said...

Hi Phong Hong, for most of my bread loaves, I use a mixture of plain flour and bread flour. For this, I used all bread flour, I supposed the texture is a little different.

Kimmy said...

Hi Victoria, I agree with you. The bread is really soft, moist and fluffy. On the third day, I steamed the bread slices. They are good, soft and chewy.

Aunty Young(安迪漾) said...

Hi Kim,
your bread looks soft and yummy,i wish I can have a couple of slices to enjoy with my homemade kaya. Thanks for linking.

Lite Home Bake said...

I am glad that you enjoyed the loaf as much as i did. Eating it with sambal haebi must have been really yummy! Thanks for the link up!

Kimmy said...

Hi Aunty Young, thanks to you for the inspiration. It's a good bread recipe.

Kimmy said...

Hi Lite Home Bake, thanks to you for reminding me about this bread. It's a keeper and fuss free bread. But I have to keep in mind to bake this bread when I'm not going out cos' the proofing time is crucial.

Zoe said...

Hi Kimmy,

I have been seeing many wu pao chun milk loaves. Like yours, they all so good. I love to try baking this too.


Kimmy said...

Hi Zoe, I've looked through some milk loaf recipes, they are quite similar except that this one is without eggs. Kneaded to window pane stage the bread is really, soft, moist and fluffy.

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