Preheat oven to 350 degrees F (180 degrees C).
Pandan Leaves (3 stalks)
into small pieces.
Then, blend well with
Water (3/4 cup)
in a blender.
Strain the mixture and discard the fiber.
Measure out about 6 fl oz of pandan juice. Set aside.
In a bread machine or stand mixer, add in all of the ingredients starting with the wet ingredients, pandan juice, and
Vegetable Oil (2 1/2 Tbsp)
Add in dry ingredients, starting with
Bread Flour (2 cups)
Instant Dry Yeast (1/2 Tbsp)
Caster Sugar (1 1/2 Tbsp)
Milk Powder (1 1/2 Tbsp)
Salt (1/2 tsp)
Knead the mixture for about 20 minutes until it is elastic.
Let it proof for 1 hour until double in volume.
Divide the dough into 3 portions and knead the dough accordingly.
Roll each dough up.
Transfer into a bread loaf pan and let it proof for another hour or until it reaches 90% of the pan's height.
Bake it in a preheated 350 degrees F (180 degrees C) oven for about 25 minutes.
Let it cool in the pan for about 5 minutes before unmolding it. Cover with a kitchen towel immediately for further cooling.
Slice the bread accordingly to your desired thickness.