**The Art of Making Beautiful Bread**

As I sat down to record this video, I couldn't help but notice that my eyes were feeling a bit tired. My contacts had been drying out my eyeballs all day, and I knew it was time for me to switch to my trusty glasses. But before I could do so, I wanted to make sure that my beautiful bread was finished and ready for the camera. After all, a good loaf of bread is hard to come by, and I was determined to show my lovelies just how delicious this one turned out.

The process of making this bread began with a simple mixture of flour, water, egg, and butter. But it wasn't until we added some pandan extract that things started to get really interesting. Pandan is a type of leaf commonly used in Southeast Asian cuisine, and its unique flavor is said to add a delicious twist to any dish. In this case, the pandan extract gave our bread a subtle yet distinct taste that was simply divine.

To make the dough, we simply mixed all of the ingredients together until they formed a sticky ball. Then, we covered it with plastic wrap and let it rest for about 50 minutes, or until it had doubled in size. This process is called proofing, and it allows the yeast in the dough to do its magic. After the dough had rested, we added one egg and mixed everything together until it was smooth and creamy.

Next, we very gently brushed the outside of the dough with a little bit of water. This helps to create a beautiful crust on the bread, and prevents it from drying out too quickly. Then, we popped it into the oven at 350 degrees Fahrenheit for 25-32 minutes, or until it was golden brown and deliciously fragrant.

While our bread was baking, I couldn't help but feel a sense of excitement and anticipation. What would this beautiful loaf look like when it came out of the oven? Would it be light and fluffy, or dense and chewy? The wait was almost over, and I knew that it would all be worth it in the end.

Finally, our bread emerged from the oven, looking stunningly beautiful with its golden crust and soft interior. We let it cool for just a few minutes before taking it out of the pan, and then we were ready to cut into it. The result was nothing short of breathtaking - two gorgeous loaves with swirls of pink and green that seemed almost otherworldly.

It was time to taste our beautiful bread, and I couldn't wait to see how it would hold up in practice. We took one slice and broke it in half, revealing a tender crumb and delicate texture within. The pandan flavor was subtle yet distinct, adding a unique twist to the traditional flavors of bread that was simply delightful.

But our delicious bread wasn't just for eating on its own - we also decided to use it as the base for an ice cream sandwich. We sliced up a beautiful orange piece of mango sorbet and wrapped it in one half of the bread, creating a match made in heaven. The result was nothing short of scrumptious - the coolness of the sorbet was perfectly balanced by the warmth and tenderness of the bread.

And that's not all - I also experimented with using different flavors of ice cream to see how they would pair with our beautiful bread. Vanilla and pandan, in particular, were a revelation - their creamy texture and subtle flavor complemented the delicate taste of the bread perfectly. But feel free to get creative and try out your own favorite combinations - after all, that's what making delicious food is all about.

**Making This Recipe is Absolutely Worth It**

If you're looking for a new recipe to try, I highly recommend giving this beautiful bread a go. Not only is it incredibly delicious, but the process of making it is also surprisingly straightforward. With just a few simple ingredients and some basic equipment, you can create something truly special that will impress your friends and family.

One tip I do have for you - be sure to add one full teaspoon of pandan extract to the green portion of the bread. This gives it an authentic flavor that's simply divine. And if you're feeling adventurous, try experimenting with different flavors of ice cream or adding some chopped nuts or fruit to give your sandwich a little extra oomph.

**HelloFresh Sponsors this Video**

A big thank you to HelloFresh for sponsoring this video and helping me bring it to life. If you'd like to try HelloFresh for yourself, be sure to head over to hellofresh.com/emmymade80 and use my code emmymade80 to receive $80 off across five boxes and free shipping with your first box.

**Conclusion**

And that's it - my lovelies! I hope you enjoyed this video and learned a thing or two about making beautiful bread. Don't forget to subscribe, like, and share it with your friends, and be sure to follow me on social media for more delicious recipes and behind-the-scenes peeks into the kitchen. Until next time, happy cooking!

"WEBVTTKind: captionsLanguage: en(upbeat playful music)- Greetings, my beautiful lovelies.It's Emmy, how are you?It's great to see you and welcome back.Today's video is sponsored by HelloFresh,the food delivery service that bringspre-measured ingredientsright to your doorstepso you can make yourself ameal in about 30 minutes.HelloFresh saves you timeby eliminating meal planningand much of the prep work.HelloFresh is flexible.You can change your delivery date,your meal plans, or even skip a week.HelloFresh can alsoaccommodate larger familieswith larger box sizes, withmore servings and more savings.HelloFresh is committed to making freshand delicious foodavailable more than ever,and has taken extra stepsto keep their employeesand customers safe.So this week my family really enjoyedthe curry spice chickpea bowls.So if you'd like to tryHelloFresh for yourselfgo to hellofresh.com/emmymade80and use my code Emmymade80to receive $80 offacross five boxes including free shippingwith your first box.Big thanks to HelloFreshfor sponsoring this videoand for their continued support.Now, today I'm going to bemaking a ice cream sandwichbut one that I have neverseen or tasted before,and it hails from Singapore.I'm going to be making aSingapore ice cream sandwich.It sounds so simple and so delicious.All it is, is a brick of ice creamthat is surrounded by a slice of bread.It's a sandwich in the most literal form.So I find the simplicityof the sandwich charmingalso the bread as well.Oftentimes the bread is pink and greenand is flavored with pandan,which is a very popular plantor flavoring that you can findin Southeast Asia, in many desserts,has this beautiful electric green color.Sometimes the bread is justa plain white milk bread.So let's go ahead and make aSingapore ice cream sandwich.First, we're going tohave to make our bread.So I'm gonna be making an adapted versionof my Hokkaido milk bread.If you haven't seen that videoI'll put the link down below.So this recipe usessomething called a tangzhong.My apologies for themispronunciation if I did so,but it's basically a flower roux.We're gonna combine somemilk, water and flour --combine that into a cooked paste.And what that's going to dois add some more moistureor hydrate the dough bit moreso that it lasts longerand it tastes fresher.So in a small sauce pan we're going toinclude three tablespoons of water,three tablespoons of milkand two tablespoons of bread flour.Now, before we add any heatwe're gonna mix this all together.And now we're going to putthe cartridge in our burner.Otherwise it doesn't make any fire,you see, you need fuel.Need your fuel (laughs) for your fire.Okay, now we're just gonna cook this.See that?That happens very quickly.I just turned off the heat.So to our paste, we'regonna add 1/2 cup of milk,and we're gonna add one large egg.Beautiful yellow color!Now we can set this aside.So into the bowl of our stand mixerwe're gonna combine 21/2 cups of bread flour.Bread flour contains more gluten in itand it will make for achewier textured loaf.Now I remember learningthis on Martha Stewart.This is the proper wayto fill a measuring cup.You use a scooper.You don't pack it down,and you make sure that it's flush.1/4 cup of sugar.Boop!1 teaspoon of salt, 1tablespoon of instant yeast.Add that right in there.2 tablespoons of a milk powder.This is Baker's Special Dry Milk powder.And from what I've readthis is supposed to create a taller loaf.Give that just a little mix.So as this is going, we'regonna add our wet ingredientsalong with 4 tablespoons of melted butter.Whenever using a stand mixerit's always a great ideato scrape the sides of the bowl.Also you might've noticedthat my butter was notas melted as it was about(laughs) an hour ago when I melted it,but it's definitely very soft.So I think it's going to be just fine.So we're gonna keep...Oh, no, no, no no.It's hard doing this when you can't see.Alright, let's go.So once this forms a doughwe're going to knead iton medium speed for eight minutes.If you don't have a stand mixeryou can still make this recipe.Mix everything into a bowland then just knead on a smooth surfacefor probably a little bit longer,more like 10 minutes, 12 minutes,or until the dough is niceand smooth and supple.You'll see it beginning to change,as the gluten starts to formthe dough will just kinda get more elasticand stretchy and smooth.So this dough is very enriched.We've added egg, we've addedbutter, we've added milk to it.So it's quite sticky.So don't be tempted to adda bunch of flour to it.Just keep kneading it,keep working with it.And as the flour absorbs the moistureyou'll find that I'll get less tacky.A good way to tell ifyou've kneaded this enoughis by doing the window pain test.If you can see through itor light passes through it,then it passes the window pane test.You know that enough gluten has developedthat you can move on to the next step.The reason why we want todevelop the gluten is thatwe want it to stretchkind of like a balloonand trap all the CO2that's gonna be createdor carbon dioxide gascreated by the yeast.And that's gonna give us thatbeautiful fluffy crumb that we want.So I'm gonna take this doughand roughly cut it in half.While I'm working one ball I'm gonnakeep this dough coveredso it doesn't dry out.I'm gonna add some pandan extract.Now pandan has a (inhales)really unique smell.It's kind of nutty, a little bit vanilla.Very kind of a toastedsmell and flavor to it.But I think it's absolutely delicious.So it also has this beautiful green color.To this amount of dough, I'm gonna add1/2 teaspoon of extract.Umph up the color a little bit.I'm gonna add just a drop ofpaste food coloring as well.Gonna knead this in there,just to incorporate thatfood coloring and extract.There it is.And to the other ball ofdough, I'm going to add pinkand I'm not gonna add any flavoring to it.I'm just gonna have thisbe a pandan flavored dough.And then we're goingto tuck the ends underuntil it forms a niceround sphere (laughs)and then we're goingto oil the top surfaceplace it into an oiled bowland let it rest for anhour or an hour and a halfor until your dough doubles.And this will depend on thetemperature of your room.Okay, my lovelies, I am back.It's been about an hour and a halfand my doughs have doubled.I'm gonna butter my loaf pan.So you'll know that theseare sufficiently risenand rested when you poke the doughand it does not spring back.It just leaves a littlebelly button like that.So I'm gonna divide each ofthese into two equal loaves.I'm gonna roll this out.I'm gonna tuck this inand then tuck this over.Pinch that seam really nicely.And now we're going toroll this out length wise.And I'm gonna do the samething with my pink roll here.Fold it over, fold thisover, pinch it down.And for this one, I'm gonnaput the green on the outside.So I'm going to roll this a little wider.And place the pink one inside.And now we're just gonna roll this up.Pinch, pinch, pinch, pinch, pinch, pinch.Into our pan.And for our second one, I think I'm gonnatry to put the pink on the outside.Into a tight little roll.And once again, we're gonna pinch to seal.Cover that with some plastic wrapand let that rest for about 50 minutesor until it's nice and poofed up.And then we're gonna take one eggand add one tablespoon of water,beat that together.And then very gently brushthe outside of our doughand then bake this at 350degrees for 25 to 32 minutesor until its beautifuland golden and poofed up.And then we're gonna let itcool before we cut into 'em.(light calming music)Alrighty, my lovelies, I am back!I am bespectacled.My contacts were drying my eyeballs out.So now I'm wearing glasses.And my beautiful bread is finished.Look how gorgeous this is.I'm so pleased with how this turned outand look at thisbeautiful mahogany finish.So beautiful.If you find your breadstarts to brown too quicklyyou can always lay a sheet of foil on top.So mine baked for exactly 25 minutesor until the internal temperaturewas 180 degrees Fahrenheit.And I took it out.(foghorn blows)Let it cool for just a few minutesbefore taking it out of the pan.I did so when it was still quite hotthen I let it cool on a rack.And now that it's completely cooled,we can cut into it!Because I have these two swirlsit just begs to be torn apart.(light ethereal music)(Emmy laughs)Look at these loaves!Aren't they stinkin' adorable?Alright, let's finallycut into this bread.Here we go.(light playful music)It's totally green, what? (chuckles)Green and pink here.Alright, let's try the next place.Alrighty, there's our pink.Beautiful!(bread crashes)Let's give ita taste by itself, here we go.Itadakimasu!Mm!Mm.It is so lovely.It's light, and fluffy, and moist,and tender and slightly chewy.The pandan flavor is actually quite light.It's there, but it's not very strong.So if you make this recipeand if you use the sameextract that I use,I would say go ahead andadd one full teaspoonto the green portion of the bread.Hmm.So tender.Nah. Hm.So good!There's a touch of sweetness to it.It's enriched with butter, milk, egg.Mm!So now that we have it,let's make this intoan ice cream sandwich.Traditionally, what they do is have bricksof different ice cream andyou choose what kind you want.And they'll just sawyou off a little piecebut since we don't have thosebricks of ice cream here in the U.S.I made do (laughs) with a pintand I just cut it up into rectangles.And I'm going to take abeautiful slice of my bread.Beautiful bright orangepiece of mango ice creamand fold this around it.Alrighty, here we go.Itadakimasu!Mm!Mm!That is so cool and refreshingyet comforting and tenderand scrumdiddlyumptious.The mango sorbet is so deliciousand just packs a hugepunch of mango flavor.And then you've got thisdeliciously light and fluffyand tender bread that surrounds it.It has a slight chew to itand just a beautiful moist crumb.It's scrumptious.Mm!The bread is such awonderful delivery mechanismfor this mango sorbet.Your hands not only stay cleanthey don't get overly cold andit's so stinkin' beautiful.So I made mine with mango sorbetbut I think it would beabsolutely outstandingwith vanilla ice cream,vanilla and pandan go so nicely together.Chocolate, red bean,ube, I think all of thosewould be delicious withthis really wonderfuldelightful, scrumdiddlyumptious bread.Hm!If anything, if you havea little bit of time,I highly recommend making this breadwith or without pandan is just delicious.Absolutely outstanding andtotally worth the effort.Alright, my lovelies.Thanks so much for joining me.And big thanks to HelloFreshfor sponsoring this video.If you'd like to tryHelloFresh for yourselfhead over to hellofresh.com/emmymade80and use my code emmymade80to receive $80 offacross five boxes and freeshipping with your first box.Thanks again for watching.I hope you enjoyed that one.I hope you learned something.Please share this video with your friends.Follow me on social media,like this video, subscribe!And I shall see you in the next one.Tootaloo, take care, bye!(calming orchestral music)Do you like my bread mustache?I've been growing itfor all of 30 seconds.\n"