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Taiwanese Soft White Bread 台式软面包

Taiwanese Soft Bread with Raisins

This recipe was shared by 1 of my readers-became-good-friend :)

She told me that this bread was quite famous on the Internet a few years ago, which I probably have missed out on. So I thought I'll just try it out! Since it is interesting that the recipe uses plain flour instead of bread flour.

若想阅读中文版本,请在网页的右边 "Google Translate" 点击选择 中文简体 (Chinese Simplified)或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的,所以如果有疑问都可以问哦!

Taiwanese Soft Bread with Raisins

Taiwanese Soft Bread with Raisins

This loaf of bread can be considered soft and fluffy enough, since it uses only plain flour! Previously, I have tried using plain flour only in King Arthur Flour's honey pain de mie recipe. The crumbs were not chewy, and it was slightly different from the usual bread that we eat. So I was naturally quite surprised by the texture of this loaf.

I used some wholegrain flour to substitute some of the bread flour, and used raw sugar, so the loaf is brownish in color.

Taiwanese Soft Bread with Raisins

Taiwanese Soft Bread with Raisins

However, I was quite confused over the proofing time, and I thought I had over-proofed the dough. So I cut short the proofing time, since the dough proofed into such a big ball of dough on my counter!

Taiwanese Soft Bread with Raisins

Taiwanese Soft Bread with Raisins

This loaf bread has better "elasticity" and bite to it, compared to KA pain de mie here. However, it's  not as "stretchy" as the loaves which we use bread flour. But it's a good enough loaf if you run out of bread flour to make bread!

Yield: 1 x 450g Loaf Pan

Taiwanese White Bread

prep time: 15 MINScook time: 3 HOURStotal time: 50 mins


  • 150g water
  • 40g sugar
  • 1/2 tsp salt
  • 18g milk powder
  • 30g beaten egg
  • 40g butter
  • 300g plain flour
  • 1 tsp instant dry yeast, about 4g
  • 50g raisins, cut into smaller pcs
  • Reserve some beaten egg for egg wash


  1. Place ingredients into bread pan in this sequence: water, sugar, salt, milk powder, egg, butter, flour, raisin.
  2. Make a hole in the middle of the flour, and place the yeast there.
  3. Select the bread dough function on your bread machine, the process should take 1.5h. (I am using Panasonic SDP-104, Menu 11 as I proof outside)
  4. Once the cycle has ended, let the dough continue proofing for 30-45 min.
  5. Once done, sprinkle the work space and the top surface of dough with flour.
  6. Using your hand, flatten the dough to release air. Divide the dough into 2 portions.
  7. Shape the dough into 2 balls. Cover and rest for 15 mins.
  8. Using your rolling pin, roll out the dough into a long rectangular shape.
  9. Swiss roll the dough and seal the ends. Rest for 15mins.
  10. After resting, roll out the dough again. Check that the width of the dough should be about the length of the width of the bread tin.
  11. Flip the dough over, so that the smooth side will be at the top after rolling. Swiss roll and seal the ends.
  12. Place dough into lined or greased bread pan. Proof for about 60 mins,or until the dough reach the rim of the tin.
  13. Preheat oven to 170C just 10-15 mins before proofing time ends. Egg wash the top surface of dough.
  14. Bake in the preheated oven, 170C, lower rack for about 50 min. You can cover the top of the dough with baking paper after about 20 mins, to prevent over-browning.
  15. Remove bread from tin when baked. Cool completely on wire rack.

Taiwanese Soft Bread with Raisins