Last week I have modified the Bread Maker recipe. It yield a very tall loaf. Today, I modified this recipe further by adding yudane and replace a third of the bread flour with wholemeal flour. And replace 2/3 of tablespoon white sugar with brown sugar. It yield even taller bread. Bread is very soft and fluffy. Original recipe is supposed to be 500g loaf. However, it yield 750g loaf.
This is the short and dense loaf before modification:
Do you see the difference?
140g Cold Fresh Milk
1 Egg approx 50g**
3/4 Tsp Sea salt (will increase to 1 tsp next round)
1 Tbsp White Caster Sugar
2/3 Tbsp Soft Brown Sugar
3 Tbsp Olive oil
160g Bread flour
80g Wholemeal flour
30g Rolled oats
1 Tbsp sunflower seeds
1 Tbsp pumpkin seeds
1 Tsp instant yeast
**Note: total egg and milk to be 190g. One way is put egg into the cup and add milk to 190g.
60g bread flour
60g 100°C boiling hot water
Mix both to form a dough. Cover. Set aside in fridge for 6 hours. Before use leave at room temperature for minimum 40min or more.
This yudane dough was made earlier based on other recipe. So, it was a little lesser 20%. Next round will increase to 70g flour for yudane and reduce 10g from the master dough.
Directions using Bread Maker:
1)Place fresh milk, sugar, salt, oil, yudane, rolled oats , wholemeal flour and breadflour into the tin of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Make an indentation on the flour and add in the instant yeast. Then cover the yeast with some of the flour.
3) I used "Sweet Bread" "Function 2" with "Light" crust. Although it is a 500g recipe however I have chosen weight 750g. My BM indicated it take 2hrs 40mins for sweet bread to complete the whole cycle.
4)When the loaf is ready, there will be a continuous beep sound. Remove tin and shake out the loaf onto a rack and leave to cool. Appro. an hour. Slice it and serve.
You may also like to view my post about no knead bread. It is simple and really easy:
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