Pork Floss Loaf

A couple of weeks ago, we planned to have breakfast at Toastbox...a local cafe chain that offers toasts with pork floss toppings and serves really good kopitiam-style coffee. However, we were too lazy and woke up way too late. To save myself from the cravings for pork floss toasts, I bought a loaf of bread from Toastbox that day and tried to replicate it the following morning.

Here's my replica of the pork floss toast. I lightly toasted the bread, added some butter, and cut the slice into 9 squares. Then topped with pork floss and drizzled some condensed milk over. It tasted not bad, I really liked the bread...very soft and came with a nice milky fragrance.


I also tried making the milo toast. Actually I have not tasted milo toast from Toastbox before...so I wasn't sure whether this came close to the real thing?



It was almost 3 weeks ago since I last baked a loaf of bread. I simply couldn't resist the urge to bake a loaf yesterday. I used a Pullman bread recipe to bake a plain loaf with pork floss filling.


The bread tasted very good when fresh from the oven, the texture was rather soft and light. The crumb was very airy as well. However, when left overnight, without toasting or warming it, I find the bread a little dense and slightly chewy. So it's advisable to toast the bread before serving, if it is left overnight. I will certainly add more pork floss next time, as I find the filling a little too thin.

Ingredients:
(adapted from Bread Magic)

330g bread flour
30g caster sugar
1/2 teaspoon salt
1 1/2 teaspoons instant yeast
190ml fresh milk
25g butter
some pork floss

Method:

1. Place all ingredients in the bread pan of the bread machine, according to the sequence stated in the instruction manual of your bread machine. Select the Dough function to knead and proof the dough (about 1hr 30mins). You may also choose to let the machine do the kneading and remove the dough to proof at room temperature.
2. Take out the dough and punch out the gas produced. Shape dough into a big ball. Let it rest for 10 minutes.
3. Roll out the dough into a rectangle (about 15in by 8in) on a lightly floured work surface. Cover the dough with pork floss. Roll up like a swiss-roll and seal the edges tightly.
4. Place dough, seam side down in loaf pan. Tuck in the sides underneath to give a neater look. Cover with a damp cloth and let proof for another 30mins or until the dough rise to about 80% of the loaf pan.
5. Preheat oven to 180 degC and bake for about 25 - 30 minutes. Remove from oven and unmould immediately. Let the loaf cool off before slicing.