Servings: 1 medium loaf
Equipment
- 1 kitchen scale (for precise ingredient measurements)
Ingredients
Yudane
- 60 g bread flour
- 72 g boiling water
Main Ingredients
- 240 g bread flour
- 80 g pandan paste (made from pandan leaves) + water (from 10 pandan leaves)
- 70 g coconut milk (18-20% fat)
- 20 g coconut oil (or vegan butter)
- 40 g granulated sugar (≈ 3 Tbsp)
- 1⅓ tsp instant yeast / active dry yeast (4g)
- ¼ tsp salt
Instructions
The Day Before
- Yudane – Mix 50 g flour with 60 g boiling water. Stir until smooth, cool, cover, and refrigerate overnight.
- Pandan Paste – Blend pandan leaves with water, strain, and refrigerate overnight. Keep the thick green layer; top up with water if needed to reach 80g.
Baking Day
- Make the Dough:In a mixing bowl, combine the remaining flour, pandan paste, water, pandan extract, coconut milk, sugar, salt, instant yeast, and the chilled yudane (cut into small chunks with scissors for easier mixing). If using active dry yeast, dissolve it first in the warm water from the recipe before adding.Knead until the dough starts to develop gluten. Add the coconut oil (or vegan butter) and knead until smooth, elastic, and pulling cleanly from the sides of the bowl.
- First Rise:Cover the bowl and let the dough rise in a warm, draft-free spot (an oven with a bowl of hot water works well) for about 1 hour, or until it’s 1.5–2× its original size.
- Shape the Loaf:Punch down the dough to release big air bubbles. Divide into two equal pieces.Pat or roll one piece into a rectangle, then roll into a snug log.Rotate so the smooth side faces down, pat or roll again to the width of your loaf pan, then roll up from the short side into a snug log. Keep tension even so the loaf rises tall, not wide. Pinch seams and tuck ends under. Repeat with the second piece.
- Second Rise:Place both logs seam-side down in a greased loaf pan. Let rise until about 1.5× bigger, keeping that “twin roll” look.
- Bake:Preheat oven to 355°F (180°C) about 20 minutes before baking. Bake for 20 minutes, then reduce to 335°F (170°C) and bake another 20 minutes.
- Cool:Let the loaf rest in the pan for 5–10 minutes to keep the crust intact. Run a butter knife around the edges, then gently remove (with oven mitts—it’s hot!) to a wire rack. Cool completely before slicing for the softest crumb.
Tried this recipe?Let us know how it was!