I’m on quite a few Facebook groups related to breadmaking and breadmaker usage, and quite often I see folks posting their Wu Pao Chun bread. I was wondering what this was all about, and many times those posts didn’t come with the recipe.
One day Rudy shared with me the link to the recipe by The Domestic Goddess Wannabe, written specifically for the breadmaker. I adjusted the recipe to suit my Kenwood BM450, both for a 500 and 750g loaf.
The results were wonderful! The crust made a wonderful sound as it tumbled onto my wire rack. The texture was also very soft and fluffy. Perfect when toasted and slathered with butter (butter kaya toast, anyone?), and I’m also using this for my grilled cheese sandwiches as well! Yum!
Breadmaker Wu Pao Chun Champion Toast Bread
Makes one 500g | 750g loaf
- 240 | 340 ml (231 | 330 grams) full cream milk
- 350 | 500 grams bread flour
- 30 | 45 grams castor sugar
- 1 1/4 | 1 3/4 teaspoon salt
- 1 1/4 | 1 3/4 teaspoon instant yeast
- 15 | 25 grams unsalted butter, melted
In your breadmaker pan, add the milk.
Add the flour, sugar, salt and yeast.
Transfer the pan to your breadmaker, and start the Basic Bread program, for a 500/750g loaf with a Medium crust.
About 10 to 15 minutes into the knead cycle, add the butter into the mix. This is an optional method which leads to fluffier bread. You can also simply add the butter with the milk followed by the rest of the ingredients, and walk away after starting the machine.
When the program finishes and the loaf is ready, remove from the pan immediately and let cool on a wire rack, about 30 minutes.
Slice and enjoy!