Tweaked the wholemeal killer toast recipe as I’ve run out of soy milk after making the chocolate marble bread. So here I’m replacing soy milk with just water and 25g condensed coconut milk.

This bread only need 1 proofing and total time taken is under 3 hours. The bread texture is soft and light! Kid said it’s as light as feather 😅 the only thing is I’ve to adjust the temperature next time. The crust is a bit too browned. 🤪

Ingredients:

• 1 egg
• 120g water
• 25g @naturescharm coconut condensed milk
• 10g caster sugar
• 1tsp instant yeast
• 200g bread flour
• 60g wholemeal wheat flour @foodsterr.sg
• 1/2tsp salt
• 37g @plantbasednuttelexsg nuttelex buttery spread

Steps:

1. Place egg, water, sugar , condensed milk and yeast in the mixing bowl, mix 1min 30sec/ 37deg/speed3
2. Add flour and salt and knead for another 3 mins
3. Knead for another 2 mins while adding butter ,one cube at a time through the hole on the mixing bowl lid
4. Transfer dough to pastry mat , roughly knead a few times with hands , divide into 3 and shape into balls. (Total dough about 488g ,so 162g each) Cover and rest for 10 mins.
5. Dust some flour and flatten one dough ball with a rolling pin into a long rectangular shape, roll as thin as possible to get rid of all bubbles. Fold left and right of the longer sides to the center. Roll into log from the shorter side. Repeat for the other 2 dough balls. Put into the tin side by side leaving a little space in between for the second rise.
6. Let dough proof in the loaf tin till it reaches 80-90% of the tin height (around one hour). At the last 10-15 mins before , preheat oven to 170deg (NTS: can try lower it to 160deg for less brown)
7. Bake at preheated oven for 40-45 minutes. Tent with aluminum foil at 20 minutes. Remove loaf from tin from oven and allow to cool on cooling rack before slicing.