Wednesday, September 9, 2009

Nut and Raisin Bread

 was feeling lazy the other day but have to prepare for next day's breakfast, so breadmachine
became handy, I picked out this recipe from the BM manual and throw in all the ingredients and let it ran till its done. This bread texture was soft compared to some other recipe from the same manual.

Loaf Size:750gWater/milk 250ml, Butter 2tbsp, Salt 1 ½ tsp, Sugar 2tbsp, Bead Flour 450g,
Dry Yeast 1 ¼ tsp, Raisin 50g, Chopped Walnut 30g
Loaf Size:900gWater/milk 330ml, Butter 2 ½ tbsp, Salt 2 tsp, Sugar 2 ½ tbsp, Bead Flour 520g, Dry Yeast 1 ½ tsp, Raisin 75g, Chopped Walnut 40g

Program : Basic

Tip: Add the raisin and nuts after the acoustic signal During the second kneading phase. (I didn't follow this part, just add in everything together)


Anonymous said...

hi,,sis,,kindli can u help me,,i would love to try out these recipes,,but i don have a BM,,,can i still make,,,n how,,hope u don mind to share,,by rtn mail,,lots of thanks,,,paige

Jennifer said...

Hi Paige,

This recipe is from the BM manual, but I think its still workable by hand and mixer.
Mix the dry ingredients together, add in liquid except butter and knead till the dough is form, then add in butter and knead further till the right texture, should be able to pull a thin film when u stretch a small piece of the dough, cover the dough with cling film and rest for 50min or till double in size.
Punch down the dough, roll into a round dough and rest 15min, then form to the desire shape, then place it in grease loaf tin, cover the dough and proof till it double in size, then bake.

Anonymous said...

thanks,,,so much for your kind response,,will give a trial,,,n hope itz turn out good le,,,,