My Kenwood breadmaker has been serving me well for the past half year and it is one of my best investment so far. Ever since I started using it, I have stopped buying 'Gar....." or "Sun....." brands loaf bread off the shelf. I prefer homemade bread these days as it is healthier and without any preservatives. I am also happy that after I have introduced the breadmaker in my baking, more than a dozen of friends have bought the bread machine and started baking healthy bread at home.
Besides baking a basic loaf, the breadmaker is capable of doing much more. I have attempted to bake the Hokkaido Milk buns with cream cheese & cranberries and Hokkaido Matcha milk buns with Red bean paste fillings with it. The blueberry jam loaf is another new way which I have experimented with the breadmaker and this recipe is modified from my basic loaf recipe.
I have added some organic milled flaxseed, sunflower and pumpkin seeds which I bought two days ago from a health store, "Holland and Barrette' which can be found in many local shopping malls. The pack is currently on "buy 1 get 1 free' promotion at SIN$ 19.90 and the expiry date is 31 December 2013. I reckoned that I should be able to finish it before the expiry since I bake bread so often on alternate days.
The blueberry jam loaf requires you to remove the dough from the breadmaker after the first proof which is about two hours before the end of the cycle. You have to prepare a rolling mat if you have one or just simply clean your table top and sprinkle some flour onto it. You also need a rolling pin and dough cutter. Please do not off the breadmaker when you remove the dough. You must also try to work within half an hour (including the 15 minutes fridge time to harden the jam after it is wrapped into the dough) so that there is sufficent time for the dough to proof again before baking starts.
Here's sharing the recipe of this awfully delicious wholesome loaf with you and hope you like it! :)
Blueberry Jam Wholesome loaf recipe for breadmaker
Ingredients:
1 Egg (55g without shell)
170g Fresh Milk
200g Organic High protein flour 12% (Or Bread Flour)
70g Top flour (or Cake flour)
50g Organic milled Flaxseed, Sunflower seed and Pumpkin seed (you can replaced with bread flour or wholemeal flour if you don't have this ingredient)
2 tbsp Organic Raw Sugar (about 30g)
1 tsp salt
1.5 tsp instant yeast
20g unsalted butter (soften at room temperature)
Blueberry Jam 蓝莓果酱
Method:
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 breadmaker, 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 and let the machine knead the dough.
4. Two hours before end of the program, take the dough out onto a lightly floured table and punch it down.
5. Use a rolling pin to roll the dough into a 22cm flat square. (steps 5 to 8, please refer to the photos above)
6. Spread the blueberry jam (or any of your favourite bread spread/jam) starting from the edge nearest to you up to 2/3 of the flat dough.
7. Roll up the dough and sealed the two ends tightly. Use glad wrap to wrap around it before putting it into the fridge (updated) freezer for 15 minutes. This is to harden the jam/spread so that it will not ooze out of the dough.
8. Remove the paddle from the breadmaker. Take the dough out of the fridge (updated) freezer and cut it into four pieces and put it back into the breadmaker to bake. At this point, you would have left about 1 hour and 30 minutes before the cycle completes.
9. Remove the loaf from the breadmaker when done and cools it on a wire rack. Eat it fresh or store it into a air-tight container and consume it within two days.
Photos are personally taken by baking taitai with an iphone, sometimes with just one hand while working with the other.
“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 back to the relevant post here. Thank you.”
© Copyright 2013 bakingtaitai@blogspot.sg
