Fragrant and aromatic, this Pandan Loaf is flavourful yet simple in its own ways. Make sure to use a good quality Pandan extract to boost its flavours! Adding on, take note that this is a Breadmaker recipe, but with a hand kneaded version of the recipe available!
My Pandan Loaf is a continuation of a three-recipes series that I would like to make for simple yet delicious Breadmaker recipes! This is the second recipe, with the first being that of a Hokkaido Milk Loaf, Breadmaker version. Do feel free to give any recipes you would like to see for the third Breadmaker recipe. Currently, I am thinking of a Chocolate Chip Loaf!
You will definitely take a liking to how flavourful this Pandan Loaf is with its simplicity and fragrance. Furthermore, the fluffiness of the bread is a huge plus point too. However, do be careful that depending on how much power and duration the Bread Maker takes, the crust might be slightly overcooked. Because of this, I suggest shortening the cooking time for approximately 3-5 minutes. As a result, I noticed it to be less darkened and less overcooked!
Surprisingly, the bread slices do taste better over the days. When I first tasted the Pandan Loaf, the flavour tasted more muted and mild. However, leaving it there for a couple of days made it even better to enjoy. The Pandan and Coconut flavours became more prominent and the bread more tender. If you do make this, try leaving a slice for a couple of days and to try it out. You might just agree with me!
Before proceeding to the recipe, Pandan extract might be a question that is posed if you are planning to blend the leaves itself. From the blended leaves that will make Pandan juice, it is still possible to make the extract. After the blending, simply let the solution stay overnight and then utilize the dark green layer as the Pandan extract. However, do reduce the amount of milk slightly if you are adding more Pandan juice or extract!
Pandan Loaf Bread Maker Recipe
by Javier Tan September-08-2019
With the fragrance of pandan and coconut milk, this Pandan Loaf (Breadmaker Recipe) is simple on its own. Its flavours can be boosted through the use of spreads such as Coconut Jam (Kaya!)
I am using a bread maker of at least 700g capacity for this recipe. It does rise a bit!
- 2 and 3/4 Cups or 330g Bread Flour
- 2 Teaspoons or 10g Dried Milk Powder
- 1/4 Cup or 50g Granulated White Sugar
- 1 Large Egg, Room Temperature, 55g each
- 3/4 Teaspoon or 4g Table Salt
- 1 Tablespoon or 7g Instant Dry Yeast
- 1/4 Cup or 60g Unsalted Butter, Melted
- 1/3 Cup + 2 Teaspoons or 90g Milk
- 1/4 Cup or 60g of Coconut Milk
- 2 Teasoons or 10ml of Pandan Extract (with Colouring if needed)
- Place the ingredients in the sequence as specified by your Bread Maker’s instruction manual. For a reference, I added everything at the bottom before adding flour and then yeast!
- Bake as per the bread maker specify. However, different bread maker have different functions. For mine, I used a Soft Bread or French Bread Function.
- Then, add any toppings you would like. I added mine at a “feeding point” stage which is an hour later.
- Finally, serve and enjoy once you are done! This bread does brown quite a bit, sometimes I remove it approximately 5 minutes before the stated timing if I notice that it becomes too brown.
- Prep time:
- Cook time:
- Total time:
- Yield: A delicious milk loaf!
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- Store at room temperature for up to 5 days. Optimally, eat it within 4 days!
- As this guide is quite general depending on which Bread Maker you are using, feel free to consult me if you have any questions!
– Bakeomaniac, Javier Tan