Saturday, July 25, 2015

{Breadmaker Recipe} Bread Making Day (simple bread dough)

We had a long weekend break thanks to the Hari Raya holiday, so I invited my sisters to come over and have a bake-off day. My eldest sister is really good at bread making!

After a busy morning, these are some of our beautiful baked goods.. Almond breaded buns, cheddar cheese buns and blueberry bins.

Raisins, Nutella and peanut butter buns too..

I made the dough a night earlier and left it to slow-rise in the fridge compartment overnight, covered with a cling form. Look how big it became the next morning? Perfect for baking. 

Simple round shape dough, endless molding possibily. The muffin pan is perfect to keep the round shape, just make sure you lightly oil each cupcake holder to avoid sticking.

Preparation Time: 30 Minutes
Baking Time: 10 - 15 min
Serving size: 10 - 14 buns


• 280g high gluten flour 
• 50g unsalted butter
• 2 tbsp / 12g milk powder
• 3 tbsp / 36g granulated or brown sugar
• 1 teaspoon / 5g salt 
• Half of a medium egg (25g)
• 160ml water at 5c°(I just added some ice cubes) 
• 1teaspoon / 2.8g instant dry yeast

For Filling:
• Blueberry sauce (from bakery supplies store)
• Chicken floss
• Peanut butter jam
• Nuttela

For Toppings:
• 1 egg yolk for brushing 
• some almond flakes 
• shredded cheddar cheese / powder

The Method:
1. add all ingredient into bread pan, except yeast in the yeast dispenser.

2. Select menu "9" (for Panasonic BM) or Bread dough recipe on your bread maker. Press "start".

3. When the dough is ready and you should heard the beep beep sound (44  minutes later), you can either:
• leave the dough in the pan, cover in a cling form and leave it to rise overnight in the fridge (NOT freezer!)
• cover the pan with a clean tower and let the dough rise for 45 minutes until it rises fully.

4. Knead the dough with a rolling pin to remove bubbles (air) from the dough, then shape the bread according to your prefered shapes. Place them in a tray (sprinkle with flour or oil at bottom to avoid sticking) and cover with a clean towel / cling form, let them rest for about 1h (the dough shall grow double in size). 

5. Brush egg yolk over the top of the bread and add the toppings.

6. Bake at 180°c for 10-15 minutes, or until golden brown. Keep a close eyes at final few minutes to avoid burnt buns.. Let the bread cold on a rack for about 30minutes before consuming.

The buns made with this recipe is super soft and the softness can maintain up to 3 days, the key is to give it enough time for second rise.

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