I think the bread machine and I don’t get along too well. There’s always drama with it. This one here is probably the last bread made with the bread machine. The recipe is from the manual but somehow it overflowed when proofing. I had to remove it and transfer the dough to a loaf tin to bake.
My initial plan was to make everything inside the bread machine as I didn’t want to deal with the dough. Didn’t want to dirty my hands haha… Oh well… It didn’t happen. In the end, I still had to clean up the mess of overflowing dough some more.
Everything was well in the beginning. Then at the last cycle of kneading, the machine stopped abruptly. I didn’t think much of it until I saw the belt residue under the machine. The belt was a goner. I decided to just let it be since the dough seemed well-knead. So I let it continue proofing. When it was proofing for almost 1 1/2 hours, I checked the machine. OH MY GOODNESS!!! It pushed the machine’s cover up and the dough was all over the window.
Left with no choice, I transferred to the loaf tin, and let it proof for about 30 minutes. Then, baked it in the oven. Luckily it turned out nice. The bread remained soft even until the next day. No falling crumbs too. Using bread flour is really important to achieve soft bread even until the next day. Besides that, yeast is very important too. Make sure it’s alive.
I do not use green food colouring here. Hence, the green colour of the pandan wasn’t showing. You can add a bit of green food colouring if you want.
190ml pandan juice
1 small egg
2 tbsp milk powder
1 tbsp coconut oil
1 tsp salt
1 tbsp sugar
2 1/4 cup bread flour
1 tsp instant yeast
Let the bread machine does all the work. If you want to bake it manually then bake in a preheated oven at 180°C for 25-28 minutes.
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