White Bread

I posted about the Pullman Loaf a while ago and briefly talked about the differences between bread that you would buy in North America and bread that you would buy in Japan, Hong Kong and Taiwan. Based on taste, bread you get at an Asian bakery is generally sweeter and more moist.

The recipe I referenced used vegetable shortening instead of butter. It also had milk powder in it.

Since the steps are the same as the one I used for the Pullman Loaf, I didn’t take pictures of the entire process. I just wanted to show you guys the end result 🙂

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(You can buy the recipe book here: http://www.kingstone.com.tw/book/book_page.asp?kmcode=2014271126930&actid=bw_pagealsobuy )

Ingredients (I halved the recipe. This would make a 3lb loaf):

500 g Bread Flour
125g Cake Flour
7.5g Yeast
50g Sugar
50g Egg
75g Milk
200g Water
12.5g Milk Powder
11.5g Salt
75g Vegetable Shortening

To make the dough:

1. Combine the dry ingredients except for the salt
2. Add the wet ingredients and knead with a dough hook in a mixer for about 2 minutes.
3. Add the shortening and the salt and knead until the dough gets shiny (It took me about 35 minutes kneading on medium speed on my Bosch mixer)
4. Proof the dough for 20 minutes
5. Split the dough up into 250g balls
6. Proof the dough balls for another 20 minutes
7. Roll out the dough balls to release all the gas and roll it back up into a roll
8. Place the rolls in your pullman loaf pan and let it rest until it reaches 3/4 of the pan. Close the pan and bake it in the over for 45 minutes at 180 degrees.


1. Use a toaster oven to bake the bread, it creates a much darker crust
2. Wait until the bread is cooled before cutting into it. When slicing the bread, let the weight of the bread knife do its job and don’t push down!
3. Use whole milk!
4. Read my “Pullman Loaf” post and see pictures of how I shaped the dough to fit into the loaf pans.
5. I used a non stick loaf pan. If it’s not non stick, you need to butter the pan and dust it with flour first.


This is how the toast looked like out of the pan right after baking. You can see that some of it overflowed. I just trimmed them with a knife to keep it square!

Thanks for reading 🙂