Toast bread loaf

This is my first time baking the Filipino-style bread loaf called Pinoy tasty bread. When I grew up in the Philippines, a sandwich bread meant a perfect slice of bread with four square corners. So we always buy this bread in our local bakery, and if we can't get this loaf of bread, we buy Pandesal.

This bread is very popular in the Philippines, and we usually eat it for breakfast or merienda and during special occasions like New Year and town fiesta.

Now, I will share my tasty bread recipe: a feather-light and slightly sweet loaf that keeps soft and beautifully fragrant for 3 to 4 days. If you don't like a sweet loaf, adjust the quantity of sugar in the recipe.

Quick notes:

• Using a regular loaf pan, you can use this same recipe to make a domes sandwich loaf with rounded edges. But if you want to have those square loaves, you need to bake this bread in a Pullman loaf pan.
• Measure all ingredients ahead of time so you don't forget anything the last time.
• For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently on how you fill it.
• Always check the expiry of the yeast. If you are unsure, combine the yeast with lukewarm water or milk and sugar and let stand for 10 minutes.
• To get a fine and soft texture, use bread flour. Using 100% all-purpose flour will create a delicious loaf, but it will be denser and not quite chewy.
• During the second rise, you will want to watch your loaf closely. Your bread is bread to bake when the dough has risen about 1 inch below the rim. My dough usually takes about 45 minutes to rise in the pan.
• Be sure to liberally grease the sides and bottom of the pan and lid to remove the bread clean after baking.
• Always let the bread rest for at least an hour before cutting it.

Why do I need to divide the dough into 3 equal pieces?

I form the dough into 3 equal doughs to ensure evenly distributed dough. Therefore, I recommend doing this instead of forming just a whole dough to achieve the perfect toast bread.

The Pullman loaf pan

A Pullman loaf pan is a must to achieve those square bread loaves and uncurved crusts. But, first, you actually bake the bread with the lid on. So, when the bread rises as it bakes, it fills the pan's corners on all sides, giving it those perfect square corners.

If you don't use this kind of loaf pan, the top of your bread will have a little bit crusty, round-edged, and golden brown. So, if you want to invest in an excellent loaf pan, I recommend you buy the Pullman loaf pan instead because you can make the regular bread without the lid or with a lid. 

Using this loaf pan is not tricky; you need to remember to grease both the pan and lid with butter or shortening or use parchment paper, so the bread will not stick.

Soft toast bread without using preservatives

I wouldn't say I like using preservatives when baking bread. Therefore, I am always on the hunt to find ways to improve my bread, using only safe and natural methods. And for this toast bread, I used the Yudane method, a technique created by Japanese bakers to achieve supper fluffy bread texture and remain soft even in the next few days.

The Yudane method basically uses boiling water to scald flour to form a dough, chill it overnight in the fridge, and add it to the main dough the next day. So, you need to prepare the Yudane dough one day in advance or the night before and chill it in the fridge. Or you can also make the Yudane dough and let it cool at room temperature for at least 4 hours. 

Baking this bread without using the Yudane method

Yes, you can still bake this bread without using the Yudane method. You add 50g more milk and 50g more bread flour. You will use 350g of milk and 500g of bread flour.

How to check the doneness of Pullman bread loaf

• Top the bottom of the loaf. Take the loaf out of the Pullman and turn it upside down. Tap the bottom of the bread, and it should sound hollow when it is done.
• Take the internal temperature. Insert an instant-read thermometer into the center of the load. The bread is done when the thermometer reads close to 90C/200F.

How to store this bread?

The bread can be stored at room temperature in a cool, dry place for up to 3 to 4 days. Then, wrap it with a plastic film.

If you want to store it longer, slice it, wrap it well and keep it in the freezer for up to one month. Take it out whenever you need it, and just put it in a toaster or the preheated oven, and you will get a fresh slice of bread loaf ready to eat.

If you try this recipe, please rate it and comment below. I love hearing from you! You can also follow me on Instagram, Facebook, and YouTube to see what I am getting up to.

You will need:
For the Yudane dough

• 50g bread flour
• 50g boiling water

For the main dough

• all of the Yudane dough, room temperature
• 300g lukewarm milk
• 450g bread flour
• 7g fine salt
• 6g instant dry yeast
• 50g to 100g sugar, adjust according to your taste
• 50g shortening, diced and softened at room temperature + 3 tbsp flour
• extra shortening or baking spray for greasing the loaf pan

Procedure:

For the Yudane dough

1. Place the bread flour in a heat-proof bowl, then add boiling water. Quickly mix the flour and water using a spatula. Keep mixing and pressing until the dough comes together and forms a rough dough.
2. Cover the bowl with a plastic film, and once the dough cools to room temperature, transfer it to chill in the fridge until the next day. Remember to leave the dough at room temperature for 45 minutes to 1 hour before using it. Or you can also make the Yudane dough and let it cool at room temperature for at least 4 hours. 

For the main dough

1. In the stand mixer bowl, add lukewarm milk and Yudane dough. Then add the rest of the ingredients except the shortening + 3 tbsps flour. Using a dough hook, mix the dough for 3 to 5 minutes until a rough dough forms. 
2. Add the shortening, piece by piece, into the dough. Once all the shortening cubes are added, you will notice the dough is greasy, so now it is time to add 3 tbsp flours so they will soak the melted shortening. Knead the dough for about 15 minutes or until the dough passes the windowpane test.
3. Transfer the dough into a lightly greased bowl, cover it and let it sit in a warm place for 45 minutes.
4. Punch and weigh the whole dough, then divide it into 3 equal portions. Slight round the dough pieces, then set aside.
5. Working on one dough at a time, turn a dough seam side up onto your working surface and gently pat it to remove any air bubbles. Using a rolling pin, form it into a rectangle. Starting at the top, roll the dough toward you, gently pressing as you go to create a tight log. Next, rotate the dough 90 degrees, then starting at the top again, roll and press the dough towards you. Seal the final seam.
6. Place the rolled loaves, seam side down, into the prepared Pullman loaf pan. Cover with its lid leaving the lid slightly open so that you can peek inside and let it rise in a warm place for 45 minutes to 1 hour or until the dough reaches just about 1 inch from the lip of the pan and lid.
7. 20 minutes before baking, preheat the oven to 180C/350F.
8. Position a baking rack in the center of the oven. Close the pan's lid and bake the bread with the lid for 25 to 30 minutes. The bread should have a hollow sound when tapped on the bottom. If not, continue baking covered and checking after 5 minutes.
9. Once baked, carefully remove the panøs lid and immediately turn the bread out of the pan onto a wire rack and let cool completely before slicing.
10. Enjoy.