Wednesday, December 17, 2014

Sugarless Toast

Came across a sugarless toast recipe in Alex Goh's Magic Bread recipe and it brought me back to the days when I was still a little girl. Mum used to buy us white bread from those traditional bakeries when we were still kiddos, and we usually eat them with kaya and jam spread, then washing them down with warm milo before setting off to school.  Flash memories of such always appear in my mind whenever I come across anything that were once associated with our childhood growing days.  It is always good to reminisce about the good old days!

It has been a long way back since I had those traditional white loaf bread, hence I decided to take a walk down memory lane by baking something like that. Aren't I glad  that I tried this? I will definitely do this again, anytime.

I made this bread in a small bread tin, hence the mini sized bread.  Hubby said the sugarless bread went well with our homemade kaya jam!

Sugarless Toast
Recipe By Alex Goh's Magic Bread Book

100g bread flour
70g boiling water

350g bread flour
9g salt
20g milk powder
6g instant powder

220g cold water
100g overnight sponge dough

40g butter

Overnight Sponge Dough
100g bread flour
60g water (room temperature)
1/4 tsp instant yeast
Method: Mix water and yeast until well-blended. Add in flour and mix to form dough. Let it proof for 30 minutes. Wrap it up and refrigerate for overnight.

1. Add the boiling water from A into flour, mix until well-blended to form dough.  Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix B until well-blended. Add in C and knead to form rough dough. Add in A and knead until well-blended.
3. Add in D and knead to form elastic dough. Let it proof for 40 minutes.
4. Divide the dough into 5 pieces and mould it round, let it rest for 10 minutes.  Flatten the dough then roll it up like swiss roll.  Let it rest for 10 minutes. Repeat this process one more time and place the dough into a greased sandwich loaf tin (Size: 28 × 11.5 × 11.5cm).
5. Let it proof for 50 minutes.
6. Bake at 220deg C for 35 minutes.


  1. Hi Janice,
    Your bread looks really good! I love Alex Goh's bread recipes! I can just imagine a slice of your bread with kaya and a mug of hot Kopi-O! yums!

    1. Hi Joyce, yes, Alex Goh's book is definitely my go-to bread recipe book whenever I want sure-pass bread! ;) Nothing beats bread with kaya and a cuppa good coffee, my kind of blissful brekkie hehe

  2. Janice, how I long for some toast and kaya! Yes, I remember the good old days too. My grandma used to buy the white loaf from an old Ah Pek who cycles around the neighbourhood. I haven't yet attempted baking bread. But it is in my 2015 resolution. Fingers crossed!

    1. Good day Phong Hong! It always bring warmth reminiscing about the good old days yea? Bread making isnt too difficult actually. I read up alot from internet and books and kinda learned how to knead my bread dough to the right stage from youtube. And then I was hooked. Bread making is very therapeutic :)


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