Pandan Coconut Milk Bread ~ 香兰椰奶面包

I made  this bread using the Wool Roll bread recipe and just substituted milk with coconut milk, added a bit of pandan paste and instead of melted butter, I used cooking oil.  Feel free to use coconut oil if you have it at hand.  This bread is soft and light and it stayed fresh till after the third day in a container, at room temperature.  You can eat it on its own accompanied with a cup of hot kopi O or slathered with butter and in my case, peanut butter.

Pandan Coconut Milk Bread   ~    香兰椰奶面包

Ingredients

•  80 ml warm milk )    Yeast 
• 1 tsp dry yeast      )   mixture
• 300 gm high protein flour
• 1 tsp seasalt
• 30 gm sugar
• 1 egg,  55 gm
• 80 ml coconut milk (I used Ayam brand coconut milk)
• 25 gm cooking oil or coconut oil
• 1/2 tsp pandan paste
• cornflour to dust

No-Frills Recipes