Miki's Food Archives : Plain Sweet Loaf - The bread that stay soft for days 香软甜面包

Saturday, 22 August 2015

Plain Sweet Loaf - The bread that stay soft for days 香软甜面包

If you're in the mood for baking, you're going to love this Soft & Fluffy Sweet Bread Loaf recipe! It’s incredibly simple and yields a light, airy loaf that's perfect for slicing and enjoying any time of the day.

Photo updated: August 2025

[Year 2015] Lately, I've been diving into the Flour Gelatinised Method, inspired by the renowned Malaysian baker, Alex Goh. This technique adds a delightful twist to traditional bread making.

So, how does it work? It’s easy! You start by removing 1/4 of your original bread flour from the recipe. Then, you mix that portion with 70% boiling water, resulting in an irresistibly soft texture.

This was the first loaf I made, a small one baked in a large tin.

Day 2, still very soft, as good as day 1.

Day 3, still soft. No need to steam/ toast/ warm the bread on day 3.
Love this!!

I’ve tested this method twice before sharing the recipe here, and I’m thrilled to share that both loaves turned out absolutely amazing! The first was a small loaf, and the second one was taller, but both were soft, fragrant, and stayed that way for a full three days. I didn’t even need to steam, toast, or warm them on day three, they were just that perfect!

I can’t wait to see how they hold up on day four, but honestly, my bread usually disappears by then! If there are any leftovers, I simply pop them in the fridge or transform them into crunchy croutons. Happy baking!

Never ask a 6-year-old which one he likes, his answer is always the crunchy one!

Garlicious Buttery Crouton. My son's favourite snacks!
Once he started one, he couldn't stop munching lol.
Click here for Buttery Garlicious Crouton recipe.

Ingredients:
中文食谱：请在网页的右边点击Translate，然后选择中文翻译

(A)

120g Bread Flour

83g Boiling Water

(B)

360g Bread Flour

120g All Purpose Flour

150g Sugar (can be reduced if you like it less sweet)

About 1.5 tsp Salt

30g Milk Powder

About 3 tsp Instant Yeast

(C)

195g Cold Water

90g Cold Egg

(D)

90g Unsalted Butter (softened)

(E)

Some softened butter to grease the pan and worktop.

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

Day 1:

1. Mix (A) together using a spoon. Form a rough dough. Cover and let it cool completely. Keep in the fridge for at least 10 - 12 hours.

Day 2:

2. Mix (B) in a mixing bowl. Add in (C) and knead to form a dough. Add in (A) and knead until well combined. Add in (D) and continue to knead until it passes the membrane test/ windowpane stage.

3. Cover and let it proof for 60 minutes.

4. Transfer the dough to a lightly greased worktop. Punch down. Cover with cling wrap and let it sit for 10 minutes.

5. Grease the rolling pin with some butter, roll the dough flat.

6. Fold 2 sides in and roll up.

7. Transfer to a greased baking tin.

I borrowed this loaf tin from my dad. Hahaha...obviously this is too big for my 1st loaf.

So I made a bigger one after that.

8. Cover and let it proof for 60 minutes.

9. Bake in a preheated oven 200'C, lowest rack for 35 minutes.

10. Once it's baked, remove from the baking tin. Let it cool on the rack.

11. Slice it when it's completely cooled.

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed.
Enjoy!