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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Looks just like store bought. Nice one
ReplyDeletesaya baru makan toast bread~ haha
ReplyDeletei've never baked bread before but your recipe and description might inspire me to. that does look like the absolute perfect french toast :D
ReplyDeleteThis looks absolutely delicious! :)
ReplyDeleteI like how you made French toast with maple syrup. It's so expensive over here though (real maple syrup).
Hmm...I wonder if I can modify this for my bread maker.
BTW, what is that little bottle that says Bonjour on the side? Milk?
Hi Yen，
ReplyDeleteWhat a tempting Plain White Loaf you have !
It looks soft with slightly over baked skin,I know it must taste wonderful!
I love this best - not really into all those fancy kind of bread we can get these days.
ReplyDeleteGood plain loaf ~ i like it too much.
ReplyDeleteOooh. .. you even know how to bake bread !
ReplyDeleteI have baked this bread twice already and love it! Got to remember to save some for french toast, looks so yummy!
ReplyDeleteYen, you are really good at baking bread!
ReplyDeleteLooks beautiful! Hmm would be nice with peanut butter! hehehe.
ReplyDeleteThank you for sharing this, I've yet to bake a real loaf of white bread too Yen! I'm Emily, your Instagram follower ;-)
ReplyDeleteHi Yen. This is such a simple and lovely bread.
ReplyDeleteReminds me when I used to have this for breakfast before going to school.
Love to see your little boy!
Love your photos Yen!
ReplyDeletewhen you said that this bread is going to be your daily loaf, it must be really good. I hv yet to try making this :)
ReplyDeleteWhat a crowd pleasing classic Yen! I need to make bread on Monday so I might give this a go :D
ReplyDeleteYour loaf looks so beautifully golden!
ReplyDeleteBeautiful loaf and is homemade! Perfect:-)
ReplyDeleteHi Yen, love this plain white loaf of yours. I am trying my hands at a very basic bread at the moment and once I have mastered the skill, would definitely try this great recipe of yours. Looks so yummy and irresistible. Thanks for sharing and warmest regards :)
ReplyDeleteYummm..french toast. One piece is not enough! The bread is so beautiful and fluffy that I wish to order a loaf from you now...
ReplyDeleteI love his Pineapple Cakes and bread. Long line to get, but it's worth it! How wonderful to get a recipe for the toast! Thank you for sharing. I would love to try making this at home one day!
ReplyDeleteWell done, Yen! I have seen many bloggers saying this recipe is indeed the champion recipe! Surely, yours is :D
ReplyDeleteZoe