Egg White Plain Loaf Bread 蛋白土司

The other day one reader left a comment in a very old post (way back 2009), said everyone should try this very soft bread. This is a bread recipe that i have totally forgotten. After i re-check back the recipe, and realized that this recipe is using egg white. Since that day i have leftover egg white, so i go ahead to modify this old recipe into plain loaf bread.

I was very pleased with the result, this bread stay soft till the next day. But i advise you not to slice them first before enjoy them, instead keep the whole bread in a air-tight container as to prevent it turned dry the next day. 

I always find bread recipe adding with whole egg, turned dry very fast on the next day ( of course the bread is soft on the same day baking, all bread baking are the same ) . But not to this recipe only adding egg white. The old recipe required to use milk powder, since i don't have this, so i replaced with fresh milk and water. Anyway, next time will try with milk powder version.

Egg White Plain Loaf Bread 蛋白土司

*for a 11cmx20cm (internal), non-stick Pullman tin

375g bread flour

40g caster sugar

1/2tsp fine salt

30g egg white

80g cold water

100g cold fresh milk

1tsp instant dry yeast

40g butter (salted)

Method

1. Mix all ingredients in a mixing bowl except butter, mix and combine till soft dough.
2. Add in butter, knead it until it forms dough that smooth and elastic.
3. Proof the dough in warm place until double the size.
4. Divide dough into 3 equal portions then shape to ball, allow to rest for another 10 minutes.
5. Flatten the dough into a rectangle shape and roll it up or just roll into balls, then place it in the Pullman tin (if using ) or baking tray, go for final proofing for about 45-60mins. Let it rise till about 90% full .
6. Cover the Pullman tin, bake in a preheated oven at 190C for 35mins, then 180C(fan forced) for another 5mins. Every oven is difference, please adjust accordingly.

Recipe by Sonia a.k.a Nasi Lemak Lover

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