Cinnamon Raisin Nut Bread

Tried delay timing function with my bread machine to make this bread for breakfast. Was woken by the fragrant of the bread, makes a good start for a sunny Sunday morning ;)

Loaf size :                750g     900g
Water                      200ml    270ml
Oil                            2 tbsp     3 tbsp
Cinnamon                   3/4tsp      1tsp
Dark brown sugar      1tbsp      1 1/3tbsp
Raisin                        60g        80g
Nuts                          60g        80g
Salt                           1 1/2tsp   2tsp
Bread flour               350g        460g
Dry Yeast                 1tsp         1 1/4tsp

Program : Sweet

Banana and chocolate bread

I made this bread last weekend using breadnaker (it can be done by hand), its a soft and delicious bread, think the sweetness level will depend on the ripeness of the banana, as the banana I used was not very ripe so the bread turn out not so sweet. It taste like cake than bread ;)

300g ripe banana, weigh with skin on
2 tsp lemon juice
500g bread flour
2 tbsp milk powder
1/2 tsp salt
2 tbsp caster sugar
2 tbsp butter
1 1/2tsp fast action dried yeast
200ml water
175g milk chocolate (I use semi sweet chocolate chip)
icing sugar and cocoa powder to decorate (I omit this)

Makes 1 extra large loaf

1. Peel the banana and mash them on a plate with a fork, then work in the lemon juice.

2. Lift the tin out of the bread machine, fit the kneader blade then add the mashed bananas, measured cold water, milk powder and butter. Spoon in the flour then add in salt and sugar, Make a slight dip in the centre of the flour and sprinkle in the yeast.

3. Insert the tin into the bread machine. Shut the lid asn set to basic white/extra large 1kg loaf/ bake and select the preferred crust setting. Press start.

4. Dice the chocolate and add to the tin when the raisin beep sounds.Shut the lid and allow the programme to continue.

5. At the end of the programme, lift the tin out of the machine with oven gloves. Loosen the bread wth spatula and turn out on to a wire rack. Dust with sifted icing sugar and cocoa and leave to cool.

Sweet Bread

This bread was done couple of weeks back, as I forgot to buy food for next day's breakfast so attempt this bread that I saw from a HK forum long ago, its called pai pao (排包) in HK.
The bread taste sweet and the dough suppose to be rolled into a swiss roll and arrange on tray for final proofing, but somehow on the day of doing the bread the proofing was slower then other times so I find the easy way out roll each dough into ball and lined them onto tray. The final proofing was so slow that I once thought that maybe the yeast was dead, I thought since it didn't rise well, will try to make a prata or something else next morning....surprising later that midnite the buns finally finish proof to double the size, all in all it took me 5 hours to finish making this bread....^_^

Holiday Bread

This bread was done sometime ago using bread machine, the recipe is from the machine manual. This bread texture is rather soft compare to some that I've tried from the manual.
Lately have been really busy thus haven't got the time or mood to do or try new recipes, some plan items have also been put on hold for quite while, just hope that everything will settle down soon.

loaf size                     750g     900g



water                      100ml    120ml

milk                         140ml    180ml

oil                            2tbsp    3tbsp

salt                         1 1/2tsp   2tsp

sugar                      4tbsp       5tbsp

bread flour              380g        500g

walnut chopped      60g           80g

dry yeast               1 1/2tsp      1 3/4tsp



Program : sweet

Yellow River

Attempt recipe from Alex Goh's new book 'Magic Bread', the recipes from this book uses a gelatinized dough which makes the bread soft and springy without using any bread improver...my shaping skill sucks so most of the bun wasn't shaped very well.
The soft texture of the bread doesn't last as long as expected, about 2 days later it turned abit hard.

Ingredients:
A 100g bread flour
70g boiling water

B. 300g bread flour
100g plain flour
75g sugar
6g salt
20g milk powder
9g instant yeast

C. 175g cold water
60g cold egg

D. 75g butter

E.300g raisins (I use 170g)

Method:
1. Add the boiling water from A into flour, mix intil well blended to form dough. Cover and set aside to cool.
Keep it into frigde 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 till well blended.

3. Add in D and knead to form elastic dough. Add in E mix untill will blended,cover it cling film. Let it proof for 40 min.

4. Divide the dough into 80g each and mould it round. Let it rest 10min.

5. Flatten the dough and roll it into oval shape.

6. Place it onto greased pan and let proof for 45min.

7. Egg wash and cut the top portion with sharp knife. Place some butter on top and sprinkle with some sugar.

8. Place in the middle shelve of the oven, bake at 180 deg C for 12-15min.

Herb and Walnut Bread

Try one recipe from the new bought breadmachine recipe book, but I adjust it a little by replacing the fresh herbs with dried ones(I use what's available in my kitchen). As I can't get hold of fresh rosemary that day so I sprinkle some dried rosemary on top of the loaf when the bread was baking half way in the machine. The bread still linger the rosemary fragrant when I reheat the balance bread from freezer after a few days, the fragrant brought out nice appetite...

Ingredients:


185ml/ 3/4 cup milk

105ml/1/2 cup water

3tbsp extra virgin olive oil

450g/ 3 cups bread flour

50g/1/2 cup chopped walnut

1tsp garlic powder

2 tsp dried mix herbs

11/2 tsp salt

2 tsp sugar

1tsp instant yeast



1. Pour the milk,water and olive oil into the bread machine pan. If the instruction for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients.

2. Set the bread machine to basic/normal setting, medium crust, then press Start.

3. About 1 hour before the cycle end, sprinkle a little salt and dried rosemary on top of the loaf(I like the smell of rosemary on baking bread, I think the fragrant will help increase the appetite)

4. Remove the bread at the end of the cycle and turn out on to a wire rack to cool.

Mexican Bun

This bread was very popular in S'pore sometime ago, saw this recipe in the recent issue Famous magazine, so made a batch for last weekend's breakfast, except for Trenyce all like this bread although the topping was a little bitter, Kenny said that the filling can be optional...

Dough ingredients:

400g high protein flour or bread flour
40g caster sugar
10g salt
1/8 tsp bread improver (I omit this)
8g instant yeast
190ml cold milk
1 egg
30g butter

Topping
120g butter(melted), 120g icing sugar
1tbsp coffee essence
1tbsp instant coffee powder
2 eggs, 120g plain flour


Butter filling
250g butter, 200g sugar


Method:

1. To make bun, combine high protein flour, sugar, salt, improver and yeast in a mixer. Add in cold milk and egg, beat until form dough. Lastly add in butter, continue beat until smooth and elastic dough is formed.

2. Keep dough into warm place. Cover and leave aside for 50min. Divide dough into 50g each portion. Wrap in a cubed of butter with coated sugar. Place onto greased baking tray.

3. Leave the dough to rise for 40min or until double in size.

4. To make topping, mix melted butter, icing sugar, coffee essence, instant coffee powder and eggs. Add in flour, mix until well combined. Keep aside.

5. Pipe topping mixture onto rised bun and bake in preheated oven at 190degC for 20 min.

Pizza

y family likes pizza, they can have it for any meal, sometimes I will made it for breakfast, I will do the bread the night before and bake it slightly brown, this way I will not need to wake up early to make the bread and the final product can be done very quickly. This breadwas done using bread maker, the bread was soft, I add a little mix herbs to bring out the flavour of the plain bread.

Ingredients:
400g bread flour
1 tsp salt
1 tsp sugar
1 1/4 tsp fast acting dried yeast
3 tbsp olive oil
200ml water

To make with breadmaker
1. Lift the tin out of the bread machine, fit the kneader blade then add the measured cold water and oil. Spoon in the flour then add the sugar and salt. Make a slight dip in the centre of the flour and sprinkle in the yeast.
2. Insert the tin into the bread machine. Shut the lid and set to dough. Press start.
3. At the end of the programme, lift the tin out of the machine, tip the dough out on to a lightly floured surface, knead well then cut into 2. Roll each shaped circle and transfer to 2 large greased baking sheet.
4. Spread tomato sauce and sprinkle preferred ingredients on top follow by mozzarella cheese. Leave in a warm place for 30min or until the dough is risen around the edges.
5. Bake in a preheated oven, 220deg C, for 8-10min or until the cheese is bubbling and the edges of the pizza are browned. Transfer to plate and serve immediately.

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)

Pandan Bread

Last Friday night, I attempt breadmaking using the pullman loaf tin, I use the recipe from PH class, used half the recipe for my 400g loaf tin, the result turn out quite ok except that the top was not so brown, so I remove the cover and put the bread back into the oven and let it brown a little.

Although due to my carelessness the color turn out a little shocking...hehe..but at least the texture of the bread was ok, its stays soft till Sunday morning.

Ingredients: ( I use half recipe for 400g loaf tin)
500g Bread Flour
12g Dried yeast (I use instant yeast)
5g Bread improver (I didn’t add)
35g Fine sugar
15g Milk powder
310ml Pandan juice (I use 1 tsp pandan paste with water)
1 tsp Pandan paste
40ml UHT milk
20g Unsalted butter
10g Shortening
10g Salt

Method:
1. Put all Ingredients together except salt and shortening, butter.
2. Add in salt, butter and shortening, mix until a smooth dough.
3. Rest dough for 40min – 1 hour and divide the dough to weight and shape required.
4. Put in sandwich tins to proof until double the size.
5. Egg Wash and bake at 180°C for 25-30min.

Cha Siew Bun

I have left over char siew filling from making the bao, so made some bread with a recipe from this book (孟老師的100道面包), I proof the dough for 45min i.s.o. the 60min in the recipe, so the bread turn out quite small yet its still turn out very soft and nice.

Ingredients:
Bread:
A. 200g Bread Flour
20g Cake Flour
25g Sugar
¼ tsp salt
3g Instant yeast ( ½ tsp + ¼ tsp)
15g Milk powder
25g egg
115g Water

B. 15g unsalted butter

C. Sesame seed

Filling:
A. 200g Char Siew
1 tbsp oyster sauce

B. 1 tbsp sugar
1 tsp dark soy sauce
1 tbsp sesame oil
1/3 cup water

C. 1tbsp corn flour
2-3tbsp water

Method:
Filling:
1. Cut the char siew into small cubes; mix in the filling ingredient C into corn flour solution and set aside.

2. Add a little oil into wok, add in char siew pork cubes and oyster sauce and fry till fragrant, add in the filling ingredient B and let it bring to boil, stir in the corn flour solution, remove from wok into a plate and set aside and let it cool.

Bread:
1. Mix ingredients A in mixing bowl till well combined, use slow speed to mix till ingredient become dough, then switch to medium speed and mix into smooth dough.

2. Add butter using slow speed, switch to medium speed and mix into smooth dough.

3. Place dough in bowl and cover with cling wrap, proof for 60min.

4. Divide dough into 8 portion, roll into ball, rest 10min, wrap with filling, place dough on baking tray and rest for 15min. Place the each bun about 2 cm apart.

5. Brush with egg wash. Sprinkle some sesame seed on top.

6. Bake at preheated 170°C oven for 15 min.

Brioche Loaf

Recipe from the book 'Complete Cookery Breadmachine'. I like the butter fragrant when removing loaf from the loaf tin.



Ingredients:
75ml milk
3 eggs
50g butter
3 tbsp caster sugar
½ tsp salt
450g strong white bread flour
2tbsp dried milk powder
1tsp instant dried yeast
100g sultanas or raisins (optional)

Method:
Remove the bread pan from the machine. Pour in the milk. Add the egg, butter, sugar and salt. Add the flour, making sure that the water is completely covered. Place the milk powder in one corner. Sprinkle the yeast over the flour. If your machine recommends that you add the dry ingredients first, simply reverse the order that you add them to the pan.
Fit the bread pan in the machine, set the programme to the basic setting, light crust, and press start. If using, add dried fruit to the pan when the machine beeps for extra ingredients, or about 5 minutes before the end of kneading.
When cycle is complete, switch off the machine. Using oven gloves, carefully remove the pan. Turn out the bread onto a wire rack to cool.

Focaccia Bead

I only did half recipe for this bread as I though that only Kenny and myself will appreciate such bread, to my surprise Trenyce like it so much that she at quite alot of it. Recipe from phoon huat demo class.

Ingredients:

400g Bread flour
100g Plain flour
10g Yeast
15g Caster sugar
5gm Mix herb
2tsp Black pepper
2tsp Garlic powder
280-300ml Water
3 tbsp Olive oil
2 tbsp Soften Unsalted Butter
1tsp Salt

Topping:
Rosemary
Sea salt
Coarse Black Pepper
Olive oil
Chopped Garlic

Method:
1. Put all ingredients into mixing bowl and stir well.

2. Beat dough until smooth and soft, rest for 30-40min.

3. Divide the dough into 4 piece (each about 220g), shape round and let it rest for about 15min. Roll into oval shape and place on grease baking tray proof till double size.

4. Brush with olive oil and use finger tip to make small indentations all over the dough.

5. Sprinkle the top with Rosemary, sea salt, coarse black pepper and chopped garlic.

6. Bake at 210°C for 15-20min till brown.

7. Remove bread from oven, apply a layer of olive oil.

Pandan Bread

Made this bread because there were lots of pandan leaves left in the fridge, and besides making bread using breadmaker I do not have the time to make other things. I make use of Alex Goh's recipe, I did adjust little of the recipe. The color is not so green because I didn't add pandan paste.



Ingredients:

10 pandan leaves
160ml water

30g egg
300g bread flour
45g sugar
½ tsp salt
½ tbsp milk powder
2tsp instant yeast

20g corn oil

Method:
1) Wash and cut the pandan leaves into small pieces. Blend the leaves with 160ml water. Strain and squeeze 160ml of pandan juice.
2) Place juice with the rest of the ingredients in Bread maker, set to Sweet bread function and start.

Carrot Bread

Use bread machine to make this bread on Saturday night for Sunday's breakfast. Kenny ate it with ham and otak for tea, and he said the bread taste better with ham. Recipe from the bread machines manual.


Loaf size 750g

Water 250ml
1 ½ tbsp melted butter
450g bread flour
56g carrot – grated
1 tsp salt
2 tbsp sugar
1 tsp instant yeast

Program: Basic

Hokkaido Milk Loaf

I have done 65°C tang zhong bread a few years ago, but maybe not familiar with bread making at that time so the end result was not very satisfactory. Last weekend attempt it again, this round I use bread maker to knead the dough. I did half recipe as trial and reduce wastage just in case nobody like the bread. This bread turn out so soft that all like it very much, the bread stay soft for a few days.

Recipe from chinese book '65°C tang zong bread'(65°C 湯種面包)...

Ingredients:
A.
540g bread flour
86g caster sugar
8g salt
11g instant yeast

B.
86g whole egg
59g dairy whipping cream
54g milk
184g tang zhong (湯種)

C.
49g unsalted butter

Method:
Tang zhong(湯種):
1. Add 500g water to 100g bread flour, mix well. Place the pot of mixture on stove, boil the mixture, stir continuously else it will burnt at the bottom.

2. Boil till the mixture reaches 65°C, remove from fire.

3. Place a piece cling wrap on the surface of tang zhong, let it cool down completely before use.

Bread:
1. Place the ingredient B and butter in bread maker pan, follow by tang zhong, lastly add in ingredient A.

2. Set the bread maker to dough function and let it run till dough rise till double the size.

3. Remove the dough from bread maker, divide into 2 portion. Shape into round and let it prove for 15min.

4. Use rolling pin flatten the dough, fold in 1/3 from both side, turn the dough over and use rolling pin flatten the dough till about 30cm length, turn dough over and roll it like a swiss roll.

5. Place the dough in loaf pan. Let it rise till double in size. Brush top of dough with egg wash. Bake in preheated 170-180°C oven for 35min.

Blueberry Sweet Bread

Use breadmachine to make this bread for breakfast, as I don't have time to do the shaping, I set the machine to sweet bread function. I felt that the crust was abit too brown else it was quite alright. Recipe from Famous cuisine magazine...

Ingredients:
250g bread flour,
50g plain flour
100g blueberry filling (I use blueberry jam)
5g instant yeast
80ml milk
20g caster sugar
¼ tsp bread improver
1/8 tsp salt
40g salt

Method:
1. To make dough, except butter, place all ingredients into mixer, beat with high speed until forms dough.

2. Add in butter, beat with medium speed until a smooth and elastic dough is formed.

3. Divide dough into 50g each, roll into round.

4. Leave to rise until double insize.

5. Bake in preheat oven at 200°C for 10-15min.

Pizza

Kenny and the kids kept request to have pizza for breakfast, so have to make the pizza base on the nite before. I prefer to make the pizza base from scratch than to buy the ready made ones, the texture is softer. We always like to add lots of fillings on the pizza plus lots of mozarrella cheese, the picture may not look nice but it does taste yummy. This recipe was from Phoon Huat baking class...
Pizza Dough:
300g Plain flour
100g Bread flour
240ml water
12g caster sugar
6g instant yeast
40g corn oil - original recipe uses 72g corn oil*
10g salt

Mushroom and Filament Stick filling:
10-12pcs Filament stick (diced)
100-200g button mushroom(sliced)
200g pineapple slices (cubes)
dash of mix herbs
250g Mozzarella cheese
Tomato Pizza Paste

Method:

1. Mix all ingredients except salt & oil.

2. Slowly add in salt and oil, mix into a dough (if dough is too wet add a bit of flour) and rest for 10-15min.

3. Divide into 3 pieces, each dough weighs about 230g. Proof for ½ hour to 45min.

4. Flatten the dough, put on pizza tray and proof for 1 hour.

5. Pre-bake for 10-15min (optional).

6. Spread the tomato pizza paste on top & sprinkle mixed herbs.

7. Arrange the straw mushroom, filament stick and desire ingredients on top.

8. Sprinkle Mozzarella Cheese on top of pizza.

9. Bake at 220°C for 10-15min.

* I feel the oil content is a bit too much, so I reduced a little, I did add a little more flour when forming the dough.

Meat floss bun and Mexican bun

Make use of the hot Saturday afternoon to practise making some bread. While proving the dough then realise that I forgot to add the bread improver...well...turn out the buns still stay soft till today. Was thinking that the kids may not like the coffee taste so didn't add coffee granules to the mexican topping batter, when Randal took the first bite of the mexican bun he could tell that its roti boy bread but with different taste, made meat floss bun for Trenyce per her request. Was happy that buns turn out nice and soft.

I use Alex Goh's 'World of Bread' recipe with a little change...

Ingredients:
(A)
480g bread flour
120g cake flour
110g sugar
10g salt
20g milk powder
4tsp instant yeast

(B)
1 egg
300ml cold water

(C)
60g butter

Method:
1) Mix (A) till well blended.

2) Add (B) and knead to form a dough.

3) Add (C), continue to knead to form a smooth and elastic dough.

4) Cover dough with clear film. Let it prove for 50-60min, or till double its size.

5) Use finger pressed into the dough. It should show a clear finger tip mark but the dough should not sink. Now its ready to use for making bread and bun.

- I use speed '1' on my kenwood mixer to knead the dough for about 30min to achieve the elastic dough.

Mexican topping

Ingredients:
A)
60g butter
50g sugar
Pinch of salt

B)
1 egg

C)
85g plain flour

Method:
1) Prepare Mexican topping: Cream A) till well blended. Add B) and cream till smooth. Lastly add C) and mix till well blended. Set aside.

2) Divide the sweet bun dough into 60g portions, shape into balls and let it rest for 15min. Flatten the individual dough to press out the air. Shape into balls and put them into a 10cm foil pie dish.

3) Leave the dough balls to prove for 45min or till they double in size.

4) Put the mexican topping into a piping bag. Pipe some mexican topping on the bun dough after it has risen.

5) Bake at 190°C in the middle of the oven for 12min. Serve.


Meat Floss Bun

Topping
Mayonnaise
Meat floss

Method:
1) Divide the basic sweet bun dough into 60g portions, shape into balls and leave them to rest for 15min.

2) Flatten the dough to press out the air. Roll out into long shape using a rolling pin, roll like a swiss roll and form into a long shape and put them on a greased baking tray. Leave to prove for 45mins.

3) Brush with egg wash and bake in middle of the oven at 190°C for 12min.

4) When cool, spread some mayonnaise on top of the buns.

5) Coat the top generously with meat floss. Serve.

Bread Pizza

Wanted to make pizza for breakfast but didn't have time to make the pizza base, so do a simple one using normal bread and place the ingredients...usually I will add canned tuna, ketcup or tomato paste, tomato, canned button mushroom and of cos mozzerella cheese...on it and bake it at 200 deg C for about 10 min or till the cheese melted and brown.