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I got my Kenwood breadmaker two months ago and it's a wedding anniversary gift from my the other half. Actually, I was the one who requested for it and was gleaming with joy when he agreed to buy for me. Well, you see I have a really small kitchen at home and there is simply no more space for another 'toy' as the counter top sits other 'toys' like the KitchenAid mixer and Philip's Airfyer which I have added over the two years since I picked up baking. So, this breadmaker have to make do with a space on my dining table. (update: It is now sitting on my newly built Dry Kitchen top :) ) I am happy with this new addition as it has helped to churn out healthy homemade bread for me without much effort. Especially on super busy days, I have no time for conventional oven baking, I just let the breadmaker do all the job for me and I still get to enjoy a freshly homebake loaf without any preservatives. The heavenly smell of the bread lifted my mood too.
I have done a few experiments before I come up with my own basic recipe for the breadmaker. In this recipe, I have used the following organic ingredients (available in major supermarkets like NTUC or Cold Storage) but you can always replace it with the normal ones.
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| This is similar to bread flour |
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| I like this brand as the wholemeal flour is very fine. |
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| I prefer raw sugar over white sugar |
Updated on 20 August 2013:
This is one of my variation: For this bread, I have added 3 teaspoon of premium matcha powder, 50g of sunflower seeds and 80g of dried cranberries and blueberries which I got from Holland and Barrette.
Baking Taitai's Breadmaker basic loaf recipe
1 Egg Yolk (cold)
200g Fresh Milk (cold)
200g Organic High Protein Flour 12%
30g Organic Wholemeal flour
70g Cake Flour
2 tbsp Organic Raw Sugar
1 tsp salt
1.5 tsp instant yeast
20g unsalted butter (soften at room temperature)
Methods:
1. Place all ingredients based on the sequence listed above (except butter) into the breadmaker pan. (Note: Place sugar on the left side and salt on the right side. Make an indention at the centre of the flour and add instant yeast, make sure it does not touch the wet ingredients below.
2. Make selection for the program, loaf size and crust colour on your breadmaker. (For my Kenwood, I select 750g loaf, medium crust and program 1 (basic). This cycle takes 3 hrs and 18mins to complete.)
3. Press start, it will knead for a few minutes before it stops. Add butter at this stage.
4. Let machine do the rest of the work.
Sharing some personal notes：
1) If you would like to add dried fruits or nuts, you can do it at the end of the 2nd kneading cycle. (Kenwood BM250 will sound an alert for adding the ingredients at the timing 2:56.)
1) If you would like to add dried fruits or nuts, you can do it at the end of the 2nd kneading cycle. (Kenwood BM250 will sound an alert for adding the ingredients at the timing 2:56.)
2) Do not lift the breadmaker lid when the dough is rising.
3) When the cycle completes, remove the bread immediately from the baking pan to prevent shrinking and sweating.
4) Cool it on a wire rack for about 30 mins before slicing.
5) Store in an air-tight container and consume within 2-3 days as homemade bread does not contain any preservatives.
烘培太太面包机的基本面包配方
主料：
1蛋黄（冷）
200克鲜牛奶（冷）
200克有机高蛋白面粉12％
30克有机全麦面粉
70克底筋面粉
2汤匙有机原料糖
盐1茶匙
1.5茶匙即食酵母粉
20克黄油（室温软化）
方法：
1。根据上面列出，将所有配料（黄油除外）放进面包桶。 （注：糖放左边，盐放在右边。把酵母粉放在面粉中间，确保不接触到下面湿的成分。 2。选择程序，面包尺寸和外皮颜色。 （我选择了750克重，外皮中色。1 -基本做法 ，这个过程需要3个小时，18分钟完成）。 3。按下启动键，它会揉几分钟再停止。在这个阶段加入牛油。 4。让机器做剩下的工作。
附注：
1）如果你想添加干果或果仁，可以等到材料大概揉成一团时，再加进去。 （Kenwood BM250面包机会在2:56时，发出哔哔声，提醒加入。）
2）在面团上升时，记得不要打开面包机盖子。
3）当面包烤好时后，即刻取出面包，以防止收缩和出汗。
1）如果你想添加干果或果仁，可以等到材料大概揉成一团时，再加进去。 （Kenwood BM250面包机会在2:56时，发出哔哔声，提醒加入。）
2）在面团上升时，记得不要打开面包机盖子。
3）当面包烤好时后，即刻取出面包，以防止收缩和出汗。
4）放在架子上冷却30分钟， 再切片。
5）存放在一个不通风的盒子里，自制的面包不含有任何防腐剂， 请在2-3天内吃完。
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| 自制的面包看起来是不是很好吃呢？ |
“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post. Thank you.”
