Soft Raisins Pandan Bread

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Soft Raisins Pandan Bread

Dough: Makes 1 loaf 

62ml (1/4 cup) warm milk
1 large egg, beaten. Reserve a little for egg wash if you want to.
75g (1/3 cup) sugar. Adjustable.
5g (1-1/2 tsp) instant yeast
1/2 tsp Pandan extract. We can skip the Pandan for regular bread.
250g (2 cups) all-purpose flour or use bread flour
3g (1/2 tsp) salt
1 tsp vanilla powder (1 tsp vanilla extract)
42g (3 tbsp) soft butter
Raisins for the filling.

Loaf pan used in this recipe: 24 x 11 x 6 cm
Smear or grease the loaf pan with butter or cooking spray. 
I knead the dough by hands but we can use a mixer with dough hook since this recipe required a long kneading process.

Method:

1.  In a mixing bowl: warm milk, egg, sugar, yeast, Pandan extract. Stir.
2. Add flour, salt, vanilla. Stir and mix together.
3. On the counter, knead the dough until smooth about 10 minutes.
4. Add soft butter and mix with the dough Continue kneading until the dough smooth and elastic. 10 more minutes.
5. Slam the dough into the counter several times (slam dough method).
6. Windowpane test. Stretch the dough into thin without tearing. Form a ball. 
7. In a bowl coat with oil, cover until double in size time depends on your room temperature.
8.  Poke the dough to release air. Divide into 4 pieces. Form ball. Cover 15 minutes.
9.  Flatten into an oval and roll up the dough. Repeat this process 3 times.
10.  We have 4 rolled dough. Cover and let them relax for 15 minutes.
11.  Flatten again and fill with raisins. Roll up. Put in a loaf pan smeared with butter. Cover until the dough expands to reach the rim. Egg wash (optional).
12.  Bake at 180°C (350°F) preheated oven for 30-35 minutes. An oven may vary.

The texture is extremely soft like cotton.