Not Enough! Not Enough!
I just cannot get enough of making breads/buns or using my breadmaker! I just lurvve it so much! Saves me so much time kneading. All I need is just to add the liquids, flour/dry and let it knead a while, then add some butter to it. And the rest of the kneading and proofing is all done in the machine.
After using the kneading functions a few times, this time I wanted to try the full function with one of the menu buttons - 'Sweet'. I used my own recipe and it didn't come out the way I wanted. Maybe next time I should try other buttons like Sandwich or Ultra Fast, etc. It may turn out differently.
You see, my sweet buns recipe was probably not suitable as the loaf came out rather hard at the crust. It was also very brown outside, even though it is soft inside. The texture was rather holey and rough, less dense. Perhaps it is advisable to use their provided recipe in their manual first to understand the texture it will yield with different function.
Using the bake function for 'Sweet', the bread crust was thick and dark.
There's a menu for making Basic Bread, French, Whole Wheat, Quick breads, Sweet breads, Ultra fast 1 & 2, Dough, Jam, Cake, Sandwich and lastly a button just to bake.
In the meantime, I am rather happy using the dough function and baking it in my oven after the breadmaker does the proofing. And I can control how brown I like my crust to be.
See, if I bake it in my oven, I can make large giant buns!
Recipe
450 gm Bread Flour
40 gm Castor Sugar
3.5 gm Bread Improver (optional)
15gm Milk Powder
7.5 gm Dry Yeast
250 gm Fresh Milk
50 gm Cream (replace with 50mls more fresh milk for a lighter loaf)
7.5 gm Salt
30gm Butter (softened)
How I made them in the breadmaker.
1. Sift the flour, improver, sugar and milk powder, mix it well.
2. Mix the milk, cream, salt in a small bowl
In your bread pan, add the milk mixture first.
Slowly scoop in the flour mixture to cover the liquid, leaving about a scoop of flour mixture left in your mixing bowl. Add the instant dried yeast to the remaining flour mixture and mix it well. Add this flour and yeast mixture to the top layer of the flour so it is not in contact to the bottom liquid layer.
Start your breadmaker (dough function), let it knead for about 15 -20 minutes. Stop the machine so that you can take the smooth dough out. Flatten the dough so you can add in the butter by stuffing it inside the dough like a filling. Place the dough back into the machine and start the dough function all over again. This time the machine will be left to knead and proof till the end of the proofing cycle, probably taking about 1 and half hours. (include proofing)
At the end of this dough cycle, you can turn off the breadmaker, open up, punch down the gas and divide your dough into small 50gm portions, add fillings or you can do like what I do, portion into two or three large ones. Make sure you tuck in the 'seams' as you place them into your greased pans. Cover with cling wrap to keep the dough moist. Let them rest in your pans for about 10 minutes. It will continue to rise a little, don't worry about that. Remove cling wrap after 10 mins.
Bake them at (preheated 10 mins) 175 deg C for 35 - 40 minutes, then turn off the oven and leave the bread inside for 10 more minutes before taking it out. About 20-25 minutes into baking, you may like to cover the top part of the buns with foil so that your buns are not too browned at the top. This will ensure that the buns continue to be baked, soft and moist and the crust is not hard nor too browned.
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10 comments:
so clever la u... my girl loves bread, almost each day i buy for her.. perhaps i get a breadmaker but then, do i hv the time to bake? sigh.. better buy meanwhile..
I have been making breads from my kenwood breadmaker but failure each time. The breads came out dense and heavy. Haiz ................z.z. After reading your blog, I think I will try again following your steps. I do not understand where my failure lies. Hmmmm......
reanaclaire, if you have a breadmaker, it saves a lot of time actually.. i used to knead manually but now with the breadmaker, it's a breeze!
anonymous - could it be the recipe that you used? try replacing your liquids with half milk and half water if your recipe is dense and heavy.. important is the kneading.. i read that for breadmakers, liquids are always at the bottom, dry medium and yeast the top. And butter should not be placed with them, only after you have them kneaded at least 10 minutes or so as butter may stop the function of the yeast totally. Add your butter after the 10-15 mins kneading and start from the top using the dough function.
Fantastic bread u have there! I think it's time i take out my bread maker from the storeroom and put it to good use!
Thank you, thanks Fad Mom. Following your steps I have sucessfully make soft buns and showed improvements although the buns did not rise rounded and bold like yours. They looked like `bit of collapse' The 1st proofing was alright but after dividing into 50 gm portions, the rise was very little (not double - even after an hour). Where gone wrong?
pureglutton - yes yes take the breadmaker out and rejoice! i support u all the way!
anonymous - hey that's great. you have done as how it should be. the first proof double, Correct! and the second proof, it DOES NOT double..hehehe it just rise a little. don't leave the second proof too long. about 10 mins is fine. So you didn't do anything wrong there. also, sometimes some yeast may be active, some less active. or it could be the kneading part. maybe you can try to reduce the quantity smaller. the one on Milk Sandwich Loaf recipe is a reduced recipe of the same only the cream is more. Try that and see if it works for you with lesser quantity.
Tell me Constance, what brand is your bread machine? My SIL has Kenwood but hubby doesn't really like the bread she made, maybe it's the recipe that goes wrong. I don't know. I heard Sanyo is good but only available in Singapore, not here. My friend has Amway and another has Cosway. I'm confused!!
Jo-N - I use BlueSky which is a really cheap breadmaker found in CarreFour. I think it is a housebrand. Perhaps sometimes is the recipes that don't go with the certain menu buttons listed. I believe the Kenwood has very similar menu with BlueSky. I didn't want to get an expensive brand because I wasn't sure how it would come out but then I found out it's easier than I thought. Use the dough function if you worry that the recipe do not come out as expected. That means, bake your loaves in your own oven. Let it knead and proof for you because most of the time bake qualities differ with different recipes.
Remember that liquids are the bottom layer, flour followed by yeast at the very top. This way won't go wrong.
Could you please tell me should I add in more flour to the dough (still very sticky) after the 1 1/2hr proofing in the bread pan. Not able to divide into 2 portions neatly. Not able to do shaping and round it. What I did was - separate into 2 portions into the bread tin and baked. Came out soft but not fluffy. It is a not enough not enough bread but got to finish it as not to waste. Thank you.
perhaps it was not kneaded enough in the first stage. let the machine knead about 20mins the least, then stop. Add butter, then start the dough function all over again so you get about 30 mins of Second Kneading process.
Check your yeast to make sure it is active. I usually buy the sachets in a box. Bottles sometimes become inactive after using for a while.
If you find it sticky still, reduce 30ml of milk and 10gm of butter. So your total liquid should be 270 milk/cream and 20gm butter.Try see if it works, but frankly the recipe is fine for me.. i believe it is the kneading part thats why its so sticky..
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