by - July 17, 2017

My hubby was telling me that the potato bun I bake would go well with chicken curry. I thought it was a good idea worth a try. So this weekend, I cooked the curry and baked the bread for lunch. They turned out to be quite a good match. 

The bread has the perfect firmness and consistency to soak up the gravy. I used the same potato bun recipe shared earlier but, I shaped them into loaves instead this time.

It is advisable to read the following notes before starting baking.


For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. Or if the dough springs back slowly, like it’s waking up from a long nap, and your prod leaves only a small indentation, it’s ready to go.
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Chicken Curry

Makes for 4 persons


500g chicken
5 tbsp cooking oil
2 tomatoes (cut into half)
4 potatoes (peeled and quartered)
250g coconut milk
300g water
1 ½ tsp salt
2 tsp sugar
3 tsp lime juice

Dry Ingredient:
2 sticks cinnamon
2 cloves
1 star anise
80g curry chicken powder (add enough water to make into a paste)

Ingredients blended in processor:
10 shallots
4 cloves garlic
2cm ginger
2 lemon grass

  1. Heat oil over a medium low heat and sauté the cinnamon stick, cloves and star anise. Add in blended ingredients and the curry paste. Fry until fragrant and oil separates.
  2. Add ¼ of the coconut milk if it is too dry.
  3. Add chicken and fry for a minute then add potatoes and pour in water follow by coconut milk. 
  4. Simmer until chicken is tender and potatoes are cooked.
  5. Lastly, add tomatoes and season to taste with salt, sugar and lime juice. If the gravy is too dry add more water. Continue cooking for few minutes till the tomatoes are soft.
  6. Serve hot with potato bread.

Recipe - Potato Bread 

Makes 4 small loaves


400g bread flour
250g of potato, peeled, sliced, steamed and mashed
3 tbsp caster sugar
1 large egg
1 tsp salt
1 ½ tsp instant active yeast
160ml fresh milk
60g butter

Egg wash - 1 small/medium egg + 1 tbsp water
Sesame seeds for topping

  1. Put all ingredients (except butter) in a bowl of stand mixer and knead for 3 - 5 minutes or till the dough comes together.  Add in butter and continue kneading for 10 - 12 minutes till dough become elastic and tacky.  I tried to check window pane stage.  But, the thin layer easily tear off due to the present of potato in the dough. I stopped half way to prevent the motor from overheating. 
  2. Cover the bowl with plastic or cling film and let it proof at a warm place for about 45 - 60 minutes or until doubled in size.
  3. Punch down the bread dough to release the air.  Transfer to a floured table top.
  4. Divide dough into 4 equal portions on a floured surface and shape into balls. Place dough in 2 baking pans lined with non-stick baking sheet. Let the dough rise for another 45-60 mins or until double in size.
  5. Brush the buns with egg wash and sprinkle with some sesame seeds on top.
  6. Bake at pre-heated oven at 180C (160C fan mode) for 25 - 30 minutes.
  7. Remove buns to cool on rack completely.

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  1. Hi Yeanley, "1 egg keep for glazing" - does it mean I reserve 1 whole egg for glazing or do I only use part of it?

    1. Hi Evelyn,

      Thank you for asking and sorry for confusion. Use 1 egg for the bread dough and 1 egg for glazing. I just amended in the recipe to make it for clear.

      Cheers :)

  2. Hi Yeanley, thank you for sharing this recipe. My children love this bread as it is so soft. However, I have problem kneading this dough to windowpane. I am using chef Xl, knead at speed 2.5 for about 10 mins, it is still very wet. If I knead more than 10 mins, it always look as if I overkneaded. I even tried reducing by milk by 30ml.

    Do you have any tips? Despite it all, my bread still turn out OK, very soft, thanks to the recipe. I bake this bread every week. After so many practices, I still cannot achieve windowpane.

    1. Hi Evelyn,
      Thank you for trying this recipe. Sometimes could be the flour or the patotoes. Some flour absorb more water than others. It could be the potato starch present make it difficult to get window pane stage. Did you put your butter later or together with the rest of the ingredients?

      I think is is not so important. As long as it is soft and fluffy will do. When I made this bread few years ago, I never checked window pane stage. I just knead for 10 mins till the dough become elastic and come together. But, lately people is so obsessed with window pane stage, so I have to follow. lol..

      Cheers :)

    2. Try to put the butter later.

  3. Hi, can please enlighten me how to make 4 small loaf with 2 baking pans? In your point 4, you mentioned that to divide the dough into 4 and roll to ball. Then place them in 2 baking pans. I am a bit confused :) Shall I put 2 balls into one baking pan? and ended up with 1 loaf per baking pan? Thanks.

    1. Hi, thanks for reading the recipe and your question. Yes, 2 balls of dough into 1 baking pans. I used total 2 baking pans.

      Cheers :)