Pandan Bread Loaf

Start by blending together the pandan leaves – I cut them into small pieces – with the milk. Once blended, if you have used cold milk, set this aside for about 20 – 25 minutes. Otherwise proceed to the next step. Pour this mixture into the bowl of the breadmaker. Add coconut milk and condensed milk. Add the remaining ingredients (wet first then followed by the dry ingredients) and place the bowl into the breadmaker. Add the yeast into the yeast compartment. If there is no yeast compartment in your breadmaker, poke a hole in the flour and pour the yeast into the flour. Press Menu 9 for dough, then press START. An hour later, the dough is ready. Take the bowl out of the breadmaker and turn the dough onto a lightly floured pastry mat. Punch the dough to remove the air. Cut the dough into two equal pieces. Pull and tuck the dough to form two balls. Place them on a lightly oiled dish. Cover with a damp towel and let the dough rise for 15 minutes in a warm place. After 15 minutes, use a rolling pin to roll each ball of dough into a rough rectangle. Roll the dough into a log. Place the dough back onto the dish and let it rise for another 15 minutes, covered with a damp towel. Roll the dough again, stretching it into a long (rough) rectangle. Roll it up into a log again and place in a 20x10x10 cm baking tray. Spray with a little water then place in a warm oven to proof for 50 minutes. I turn on the oven at 50°C for one minute, then turn off the oven and place the dough inside the oven. At the end of this time, the dough would have risen to almost the rim of the baking tray. Preheat the oven to 170°C. Gently brush the bread with a little milk. Bake the bread for 50 minutes, If the top gets too brown, place a piece of aluminium foil over the bread and continue baking. Once the bread is baked, remove it from the baking tray and invert onto a wire rack to cool completely.