Using recipe from Malaysian Institute of Baking (MIB), i had a go at making wholemeal bread using bread machine as i only have a small hand mixer only suitable for cake mixing and definitely not for bread making, putting all wet ingredient into the bread machine, and topping with all dry ingredient

weighing butter

take the dough out from machine, and shape it into a pullman loaf pan

baked

looked wet and not brown enough

whole loaf

cross section, overall i find using bread machine may not have developed the gluten network enough, it is still okay though, can make again.

Here are 8 tries (in June and July this year) of bread making using Cornell bread machine bought on promotion for only RM299. Above is first try, i think it is some flour mixed with water and left it to autolyse for few hours before adding in flour.

mix in flour

then put on ‘dough’ function of the bread machine

Roll out dough individually and put on slices of cheese

done, looks ok but taste so dry and not nice at all

2nd try:

Above is quite good recipe of using a “roux” mixture. The roux mixture being 100g of bread flour mixed with 70g of boiling water, add more boiling water if the roux mixture is dry.

made into roll with sweet potato filling

looks nice

very good texture

3rd try:

making 2 potato bread using 2 recipes

forgot what is the difference between 2 recipes…

This is the more “liquid” recipe whereby the dough is very soft and more moisture

the left side is the one with less moisture and the individual rolls are less glued to each other

done

both bread are very soft, too soft for my liking though, one of it is very much “kuih” texture

4th try

making sausage roll using recipe using “roux” again

nice and soft

5th try:

filled with yam

6th try:

2nd time making bun filled with yam, and also filled with steamed mini ayamas sausages. Using a different recipe, remembered it to be just ok

400g flour

260 milk

70g sugar (2.5 Tbsp)

6g yeast (1.5 tsp)

1/4 tsp salt

50g oil (2.5 Tbsp)

7th try:

filled with cheese (Plain White Load recipe using Wu Chun Pao Recipe) *highly recommended

375g bread flour

30g sugar (1-1.5 Tbsp)

3/4 tsp salt

20g butter (add last)

1 tsp yeast

240g milk

Bake at 190 Celcius for 30 minutes

rising

fully risen and ready to be baked

8th try:

should be using the same plain white recipe from Wu Pao-Chun Champion Toast (吴宝春金牌土司)

filled with cheese slices inside

top with more mix cheddar cheese and baked in a pullman loaf tin

done, yummy, will want to make this cheesy loaf again, just like those bought from store

Below the complete bread recipe (roux technique) which i used
Basic Sweet Bread dough from Alex Goh “Magic Bread”

A
100g bread flour
70g boiling water

B
300g bread flour
100 plain flour
80g sugar
6g salt
20g milk powder
9g instant yeast Put on TOP

C
175g cold water
60g cold egg (I replaced with cold water)

D
60g butter (When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic)

1) Add boiling water from A into flour, mix until well blended to form a dough. Cover and set aside to cool. Keep it into fridge for at least 12 hrs. (I only left it in fridge for 1 hour)

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

4) Let it proof for 40mins or longer till it double in size, roll into loaf, Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.

5) Else divide the dough, mould it round. Rest for 10mins, then shape into buns/loaves, let rise until doubled and then bake at 350F.

Recipe taken from Sweet Amandine, soda bread which uses baking soda as leavening instead of yeast, and no fermentation waiting period needed, surprisingly nice aroma, should be from the yogurt, for a dense bread, this is quite ok, worth a try. Mix everything just till incorporated and bake till done.

whole tub of yogurt is used!

yoghurt

looks quite dry here, best rest assured it turned out ok

flatten it

done

not bad actually, not rock hard as i imagined

Flour cooked with water to make a roux

Recipe taken from Kitchen Corner, i think i will not make many bread recipe as home-made bread taste tougher and harder than store bought ones, so far my favourite bakery shop is Free Mori, bought their “Sampan” which is a crispy danish with fragrant salty butter taste topped with cream cheese and blueberry, yum~

fully cooked

topped with cling wrap straight away to prevent skin from forming.

butter, flour(bread flour + plain flour), milk powder, caster sugar, yeast, salt

mixed with water and egg

It was very liquidy although i followed the recipe closely

Had to add lots of flour to finally form it into a dough

egg glaze and pizza topping

Done

my aunts said it was nice but i find it just ok

White bread loaf made using overnight starter dough method, recipe from My Kitchen.

Left: Flour + Milk powder + yeast

Right(wrapped in cling film): Starter dough (made one day ahead mixing a small portion of flour + water + yeast and leave it in the fridge overnight)

Put the starter dough into the flour mixture

add a cold egg as well

Blend all these mushy ingredients together using hand

Blend in soften butter

Move dough mixture to a marble top counter or other area for kneading

barely pass the window pane test, this dough is really wet, i kneaded it for about half an hour and it barely become manageable or “drier”

After half an hour, the dough is still wet and very difficult to be managed -_-

Move it to a bowl for proofing

and proof for about 45 minutes

After 45 minutes it doubled in size

divide into 3 equal portion

roll it up using method described in The Kitchen

Put into a loaf pan for 2nd proofing

after 40mins of 2nd proofing, it doubled in size again.

After 35 minutes of baking in 200 Celcius

Pretty bread

So far the best bread that i have made, but as with other bread i made, the soft texture only lasted for about 1 day, after which it gets dry and harder.