Think freshly toasted bread from the local kopitiam, slathered generously with butter and a good dose of kaya. This is a replica of that. It is best served with half boiled eggs and a cup of kopi-o.
If using bread maker, put in all ingredients, with wet ingredients at the bottom followed by dry ingredients. Select the dough mode then knead until dough is smooth and elastic. The time of kneading should be about 23 mins. Alternatively, if using stand mixer, put all ingredients into mixing bowl, then using hook attachment, start kneading until dough comes together. Using window pane test, check if dough is well-kneaded.For those using Thermomix, put all ingredients in mixing bowl starting with wet ingredients, and followed by dry ingredients then knead for 4 minutes.
Remove dough and shape into ball, place in a lightly-greased bowl then let proof until double in size. This usually takes an hour or so.
Flour your work bench then punch out gas from dough and remove from bowl. Using a rolling pin, flatten out dough to a rough rectangle. Fold in both ends of the vertical side to meet in the middle. Gently flatten dough with rolling pin, then swiss roll it to form a log. Seal the edges then gently place it in a 8x4x4” bread loaf pan or equivalent.
Use cling wrap or damp towel to cover the pan. Proof until dough touches the film/towel, then it’s ready to bake.
Bake at 180°C for 40 mins – the first 20 mins on the 2nd rack from bottom, and final 20 mins on the bottom rack. Cover pan during last 10 minutes, unless you prefer a darker loaf.
Remove from oven, and let cool in pan for 10 minutes. Remove loaf from pan and let cool on rack for at least 30 mins to an hour before slicing.