Eggless White Bread

Put the Bread Flour (2 cups), Soy Milk Powder (1 Tbsp), Instant Dry Yeast (1 tsp), Granulated Sugar (1 1/2 Tbsp), Salt (1/2 tsp), Water (3/4 cup) and Vegetable Oil (2 2/3 Tbsp) into a bread maker starting from the wet ingredients. You could also use a stand mixer with a dough attachment instead.

Knead the dough using the breadmaker for about 25 minutes. It will take about 15 minutes if you are using a stand mixer.

Let it proof for an hour until it triples in volume.

Divide the dough into 3 equal portions on a lightly floured surface. Roll each dough into a small disk, then tuck in both sides and roll into a long rectangular shape. Arrange the sides of the dough neatly then roll it up. Make sure to seal the edges and set it aside. Repeat this until all 3 portions are done.

Transfer into a greased bread tin and let it proof in a warm environment for about 50 minutes until it reaches 80% of the pan.

Cover the lid and let it proof for another 15 minutes.

Meanwhile, preheat your oven to 350 degrees F (180 degrees C). If you like your crust to be darker, you could bake it at 400 degrees F (200 degrees C).

Bake it in the oven for about 35 minutes or until golden brown.

Once baked, carefully unmould the bread immediately and let it cool over a wire rack with a piece of cloth covering lightly.

Once it is fully cooled, use a bread knife or an electric knife to slice the bread neatly in an orderly manner. Then wrap it up with a plastic wrap to store the bread.