Yoghurt bread

Recipe adapted from LY's Kitchen.  With the usage of greek yogurt, the recipe promised to keep the bread soft for 3 days!

Ingredients
180g milk
80g greek yogurt
300g bread flour
25g caster sugar
1tsp salt
1tsp instant yeast
22g unsalted butter -softened

Egg wash - 1 beaten egg + 1tsp milk

Method

1. Add the above ingredients, except butter, in the same sequence to the breadmaker.
   
2. Make a well in the center, be sure not to expose water and add the yeast in it.
   
3. Start BM at menu 8 (dough menu).
   
4. After 10min, add in butter.
   
5. When the dough is ready, remove from BM and roll into equal portions of 80g each, leave to proof for 15min.
   
6. Start shaping into desired shapes, leave for final proofing for an hour.
   
7. Apply egg wash and send to bake for 20 mins at 170'C.

Killer Toast (one-time proofing)

Recipe adapted from Victoria Bakes.

Ingredients 

*Makes around eleven 50g dough

260g bread flour

3g instant dry yeast

120g egg (I used 2 eggs.  Weight is without shell) +  full cream milk = total 180g liquid

30g castor sugar 

2g salt 

30g butter - room temperature

Method

1. Mix all ingredients together, except butter, and knead till you get a pliable dough.
2. Add in butter and knead until achieve window pane stage (you need to achieved this stage to get the soft texture).
3. Divide dough into 50g portions each, then roll out and shaped to your preference.
4. Leave aside (covered) to proof for around 50mins.
5. Send to bake in preheated oven of 170C for around 20mins or till the bread turns golden brown.
   

For details on baking loaf, check out the link on the recipe credit.

 

My shaping of the hotdog buns :)

Nice!

Sugar loaf for my boy :)

Spiderweb!

Soft!

Baguette

Recipe adapted from Florence Fok.  Very easy to make, and yummy!  We finished all almost once it was out from the oven! :)

Ingredients

*make 2 small baguettes

270g bread flour (original recipe calls for 250g but I found the dough too wet, so increased the quantity in my version)

5g salt

2g instant yeast

180ml water - room temperature

Method

1. Put in all wet ingredients into the breadmaker.
   
2. Add flour on top of wet ingredients, then salt.  Makes a small 'hole' without exposing the water, add in the yeast in it.
   
3. Select menu 8 (dough menu) on BM (took 1.5hr in total in BM, I leave the dough inside to proof for an additional 30mins)
   
4. Once the process is done, remove the dough, cut into 2 portions, roll into long shape and leave to rest (covered) for 1hour or until double it's size.
   
5. Put a sheet of baking paper on the baguette tray/baking tray.
   
6. Once the dough is ready, use a knife, slice interval cuts on the loaf.
   
7. Preheat oven to 220C.
   
8. On the lower rack, put in a tin of hot water, and bake the baguette at the middle rack, for 20min.  Then reduce temperature to bake at 200C for another 10min or until the bread turn golden brown.
   
9. Once done, remove from oven to cook completely.

Original recipe

Butter Rolls

Adapted from TAGlicious.

Very soft & fragrant!

Ingredients

*ingredients to be of room temperature

*makes around 12nos of 50g buns

2 egg yolks

170g water 

330g bread flour 

40g sugar

1 teaspoon salt

2 teaspoon instant yeast

50g butter

Method

1. Add the above ingredients, except butter, in the same sequence to the breadmaker.
2. Make a well in the center, be sure not to expose water and add the yeast in it.
3. Start BM at menu 1 (basic menu).
4. After 10min, add in butter.
5. When the dough is ready, remove from BM and roll into equal portions of 50g each, and leave to proof (covered) in the baking tin for 45min-1hour.
   *If you want to roll into shapes or add toppings, after dividing the dough, leave it to rest for 15mins before shaping it.  After shaping, leave for final proofing for an hour.
6. Send to bake for 20 mins at 170'C.

Fresh from oven!

Very soft & fluffy!

Mexican Buns (Coffee Buns)

Recipe adapted & modified from Grace Kitchen Corner.

Ingredients

*Makes 5 big buns or 10 little buns

Bread dough:
*all to be of room temp

250g bread flour

38g sugar

3g salt

4g yeast

1/2 beaten egg

135g fresh milk

30g butter

Filling:

100g butter - softened

1/4 tsp vanilla extract

35g sugar

Topping:

50g butter

40g icing sugar

1/2 beaten egg

1tsp coffee powder dissolve with 1 tsp water

50g plain flour

Method

1. Add all wet ingredients to the breadmaker, then add in flour, sugar & salt.  Make a small well in the center, without exposing the wet ingredients, add in yeast.
2. Start the BM on menu 8 (dough menu).  Add in the butter after 5min.
3. For the filling: Beat butter with sugar until fluffy, then add in vaniila extract and mix well. Return the mixture to fridge to harden.
4. When the dough is ready, remove from BM and roll into 10 equal portions, and leave to rest (covered) for 15min.
5. Flatten each dough and put a portion of the butter mixture in the centre.  Sealed (*must seal tightly to prevent leaking during baking!) and roll the dough to a ball shape.  Keep the dough cover and set aside to proof for about 1hr.
6. For the topping: Beat butter with icing sugar until well-combined.  Add in beaten egg gradually, follow by coffee mixture, then the flour.  Transfer mixture to piping bag and pipe out the filling in a spiral start from the center of each buns. 
7. Send to bake for 12-15 mins at 200'C.

Charcoal Bread Loaf

Trying out again Daniel Leong's TW bread recipe, this time as a bread loaf with charcoal flavour :)
It smell so fragrant and was so so so so soft!  Very yummy on it own!

Black Beauty

Ingredients

150g water

30g egg (about half egg)

300g bread flour

2tsp charcoal powder

42g sugar

18g milk powder (i used nescafe creamer)

4.5g salt

4.5g instant yeast

42g butter

For toppings: 

- some sesame seeds

For eggwash:  

- use the remaining 1/2egg.

Method

1.  Add the above ingredients, except butter and yeast, in the same sequence to the breadmaker.

2.  Make a well in the center, be sure not to expose water and add the yeast in it.

3.  Start BM at menu 1 (basic menu).  

4.  After 10min, add in butter.

5.  When after 2nd proofing (Should be after 2.5hr later.  Some BM will beeps), apply a layer of eggwash and sprinkle some sesame seeds on top of the loaf.  Close the BM lid and let it bake.

Maybe you can't see well from the picture, but the bread is really really soft!

Easy Baguette

I always wanted to make this is my Mom's favourite bread!  Finally I have time to make it, and it is actually not difficult at all!  This is my very first baguette, definitely has rooms for improvement, but I'm quite happy with it :)

Recipe adapted here.

Ingredients
*all ingredients at room temp

*makes two 33cm baguette

200ml water 

1tsp honey

1tbsp olive oil

300g bread flour

1.5tsp salt

1.5tsp instant yeast

Some yellow cornmeal for sprinkling 

Method

1. Put in all wet ingredients into the breadmaker.  
2. Add flour on top of wet ingredients, then salt.  Makes a small 'hole' without exposing the water, add in the yeast in it.
3. Select menu 8 (dough menu) on BM.
4. Once the process is done, remove the dough, cut into 2 portions and leave to rest (covered) for 10min.
5. Sprinkle some cornmeal on the baguette tray.
6. Roll each portion of the dough into desired length and transfer to the tin.  Keep it covered to proof until double it's size.  It should takes about 30min.  Then using a knife, slice interval cuts on the loaf.
7. Prepare a tray (deep enough to hold some water) at the lowest rack and preheat oven to 220C.
8. Pour hot water in the tray at the lowest rack, and bake the baguette at the middle rack, for 10min.  Then reduce temperature to bake at 200C for another 10min or until the bread turn golden brown.
9. Once done, remove from oven to cook completely.

The gluten was very very well-formed!  Got me all excited!

Leave the dough to rest for 10min before rolling.

Sprinkle some yellow cornmeal on top of the tray to prevent the dough from sticking to it,

Soft Bread Dough

I was reading through some articles online on bread making, got a bit of inspiration, mixed & matched a bit and came up with this dough recipe :)  I think I'm a bit mad (Baking addiction....is OMG!!), but I'm really proud of myself!  Anyway, the taste of the bread is not too bad (not fabulously good but passable lah) and it's really soft!  I'm putting the bread to a 3-day ageing test (see below for the video) to see how long the bread will stay soft!

Cinnamon Bread, Nutella Buns, Sugar Buns & Cheese Bread :)

Ingredients
100ml warm water (around 45C)
125ml warm milk  (around 45C)
2 tbsp caster sugar
1 tsp active dry yeast - If you are using instant yeast, skip the water activation process in step#1.  Create a little wall in the flour (after you add transfer to BM) and leave the instant yeast in it.
1 tsp lemon juice - I specially added this to the recipe because it  will acts as a natural bread improver, enhance the flavour, and the ascorbic acid gives a better texture and rise to the dough 
1/2 beaten egg
4 tbsp olive oil - I specifically used this oil because it contains Vitamin E, which helps to maintain the freshness of baked goods and also gives a subtle flavour
200g plain flour - sieved
200g bread flour - sieved
1 tsp salt

Eggwash:  add 1tbsp milk to the balance beaten egg

Method

1. Put water, milk, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes.
2. Add the rest of the ingredients in this sequence: egg, lemon juice, add oil, flour and salt.
3. Select menu 8 on BM (dough menu).  The entire process will take 1h30min.  Once it is complete, leave the dough in the BM for another 30min.
4. When done, remove from BM, punch down to release built up air.
5. Weight and shape the dough into balls of 50g each.  Let them rest for 10min (keep them covered to prevent the dough from drying up).
6. Start shaping the buns accordingly to your preferences.
7. When done, spray with some water, cover the breads with a cloth and leave it for the final proofing, 45min.
8. Apply eggwash and preferred toppings and sent to bake at 180C for 15-20min.
9. Once done, leave to cool in room temperature.  then store the bread in air-tight containers.

The braiding that I used for the Sugar Buns and Cinnamon Bread.

1st proofing done!

Only bakers will understand the joy!  

Leave dough to rest for 10min, keep covered.

All ready to sent to the oven!

Sugar buns for son :)

Cinnamon bread for myself :)

Nutella buns for daughter :)
Very messy during braiding!

The family all time favourite - Good old Cheese bread!

I really like the texture!

The Ageing/Softness Test!

Day 1

 Day 2

Day 3

Sugar Cheese Buns & Butter Roll

There's a very famous bread recipe circulating among the Baking Corner's group, origin from one of the member, Daniel Leong.  I finally had the time to tried it this evening.

And, Oh my god, this has to be the softest and fluffiest bread I ever made!!  Another sure keeper!

I halved the ingredients from the original recipe, and also made a butter roll witj the reminder dough :)

Ingredients

150g water

30g egg (about half egg)

300g bread flour

42g sugar

18g milk powder (i used nescafe creamer)

4.5g salt

4.5g instant yeast

42g butter

For toppings: 

- Pizza topping cheese or mozzarella cheese

- Castor sugar

For eggwash:  

- Mix 1tbsp milk with the remaining 1/2egg.

Method

1.  Add the above ingredients, except butter and yeast, in the same sequence to the breadmaker.

2.  Make a well in the center, be sure not to expose water and add the yeast in it.

3.  Start BM at menu 8 (dough menu).  

4.  After 10min, add in butter.

5.  The dough menu should ends after 1h 30m.  Once it is done, leave it in the machine to continue proofing for another 1.5hr.  (Dough is ready once it proof to double of the original volume).

6.  Remove from BM, punch down to release built up air.  

7.  Weight and shape the dough into balls of 50g each.  

8.  Once done with the shaping, leave it in the greased baking tray, cover with a damp cloth.  Leave it to proof for 45min.

9.  Preheat oven to 170C.

10.  Apply eggwash, and sprinkle cheese, follow by sugar, on top of the bread.

*For Butter Rolls:

A) flaten the ball of dough

B) place a small piece of frozen butter in the center, sealed up the dough and roll it back into a ball.

C) after final proofing, apply eggwash and sprinkle with chopped parsley.

11.  Send to bake for 20min.

Original recipe from BC member, Daniel Leong

This is the type of cheese i used

All ready to send to the oven!

Piping hot!

I love the texture!!

The sugar pull-apart buns that I made with the same dough recipe.  So soft!