Pandan Bread Loaf

"Homemade Pandan Bread Loaf. Really craving for Malaysian-style breakfast and here it is! It is surprisingly better than what I expected. Looove the pandan smell and taste from the bread!"
-- @thefloursurgeon
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  • Recipe Card
Prep time 2hrs 30mins
Cook time 35mins
Serves or Makes: 1

Recipe Card


  • 450 gram Bread Flour
  • 1 1/2 tablespoons Milk Powder
  • 1 1/2 tablespoons Granulated sugar
  • 1/2 teaspoons Salt
  • 1 1/2 teaspoons Instant Yeast
  • 200 milliliter Full fat milk
  • 175 milliliter Pandan Juice
  • 50 milliliter Vegetable oil
  • 1 Egg wash


  • Step 1

    Add instant yeast into warm milk and set aside.

  • Step 2

    Mix all the ingredients, except for vegetable oil, using stand mixer. Once the dough is semi-formed, add in the vegetable oil and continue to mix. Do the windowpane test - your dough should be ready when you can stretch it into a thin membrane without breaking it.

  • Step 3

    Do the first proof for about 60mins until double in size

  • Step 4

    Divide the dough into 3 portions, roll them to a ball shape and let it rest for about 10 mins. *Do reserve extra bread flour for kneading*

  • Step 5

    For each of the dough, flatten with rolling pin. Fold right and left side of the dough to centre. Roll out with rolling pin again and then roll up the dough like Swiss Roll until a log is formed.

  • Step 6

    Place all the dough into the bread tin. Brush a layer of egg wash onto the dough before putting it into oven. Bake it with 180'C for 30-35 mins.