Club Breadmakers

[straffan23]

Yay! TGIF!! Will attempt breadmaking again this weekend. Might be assisted by a breadmaker as someone has offered me hers :rahrah:


Question: Can I add things like flaxseed into any bread recipe? What things to take note if I do? At which stage do I add them? After 1st proof?

It took me one week to figure how how to get the photo posted here...

My first brioche:
http://i45.tinypic.com/25ulc0g.png\">

[georicky]

straffan23, try to obtain the breadmaker’s recipe. there’s different program set for adding nuts, seeds or dry fruits. If u don’t have the recipe, you can add in when the dough already formed 10min before it rest to proof (in the machine), in order for the ingredients to mix well. Some recipes allow you to add in all dry ingredients from the beginning, but rule of thumb is to follow the breadmaker’s user guide.

[Flowermonaster]

georicky:

straffan23, try to obtain the breadmaker's recipe. there's different program set for adding nuts, seeds or dry fruits. If u don't have the recipe, you can add in when the dough already formed 10min before it rest to proof (in the machine), in order for the ingredients to mix well. Some recipes allow you to add in all dry ingredients from the beginning, but rule of thumb is to follow the breadmaker's user guide.

For bread machine, normally you add the nuts/fruits when you hear the first beep.
If using oven to bake, You can sprinkle the nuts/seeds/chocolate rice after applying egg wash before putting into oven.

[dasalo]

Flowermonaster:

For bread machine, normally you add the nuts/fruits when you hear the first beep.

If using oven to bake, You can sprinkle the nuts/seeds/chocolate rice after applying egg wash before putting into oven.

I am too lazy to be attending to the machine. I just add every then the nuts last ie. before or after the yeast. Not according to book but still works except for more evenly crushed nuts.

[straffan23]

To update, what I got was a Breadman Ultimate! Seems pretty neat, does 1lb, 1.5lb, and 2lbs. Seem to have a lot of feature and when I tried it out on Friday night, it was confirmed in working condition and churned out a pretty decent first loaf - everyday white bread. Shape was uneven because I did not interfere with the machine. Texture and taste is acceptable but not as nice as the sunshine loaf! It was a bit dry by day 2 and this morning we had it toasted and it’s ok. Btw, how many days can a loaf of homemade bread last?

[Figaro]

I usually make a small loaf of around 400-500g. We finish it within 2-3 days. It keeps well when stored in paper bag or wrapped in aluminium foil and kept in tupperware. On 2nd or 3rd day, can make into french toast too


I tried making pasta dough yesterday and was surprised how easy it was. Rolled out manually and cut into tagliatelle since I don't have a pasta roller. It was definitely much better than dried pasta and well worth the effort!

straffan23:

Btw, how many days can a loaf of homemade bread last?

[Seunggi]

Hi all!


I recently bought a breadmaker Kenwood BM250 and have been making bread using TZ recipes and it’s been fun. Whilst there are a lot of bread recipes which I wanna try using my BM, most of them are without TZ.

Does anyone know how to work out how much TZ to add to bread recipes?

I haven’t had much luck with the dough function so far. Most of the time the dough comes out sticky after 1:30 of kneading and proofing. I tried kneading it again after the dough cycle is done but it’s really sticky. I tried once and the bread was rather chewy after that.

Any guidance on adding TZ to bread recipes which doesn’t call for one is much appreciated!

[dasalo]

Seunggi:

Hi all!


I recently bought a breadmaker Kenwood BM250 and have been making bread using TZ recipes and it's been fun. Whilst there are a lot of bread recipes which I wanna try using my BM, most of them are without TZ.

Does anyone know how to work out how much TZ to add to bread recipes?

I haven't had much luck with the dough function so far. Most of the time the dough comes out sticky after 1:30 of kneading and proofing. I tried kneading it again after the dough cycle is done but it's really sticky. I tried once and the bread was rather chewy after that.

Any guidance on adding TZ to bread recipes which doesn't call for one is much appreciated!

Hi, Lee Seunggi fan?

Here's the recipe from Alex Goh posted by Anna.

Alex Goh's sweet bun recipe
烫出面包香（Alex Goh）

材料(ingredient)A : 高粉 (Bread flour) 100g，滚水 (Boiling water) 70g（搅拌成团，盖上，冷却放进冰箱冷藏最少12小时）Mix and leave for 12hrs in refrigerator.

材料(ingredient)B : 高粉 (Bread flour) 300g, 面粉(plain flour)100g, 糖 (sugar) 80g, 盐(salt)6g, 奶粉 (milk powder) 20g, instant yeast 9g

材料 (ingredient)C : 冷水 (chilled water) 175g， 冷蛋(cold eggs) 60g

材料(ingredient)D : 牛油 (butter) 60g

做法(method)：

1）Mix A+B+C， add D till it becomes a smooth and elastic。
2）Prove 40 mins.
3）Divide，rounding，floor time 10mins，shape，prove for another 50mins or till it doubles its bulk，bake！

I usually use dough function for this and bake in the oven. Or you can put the shaped dough back into the breadpan to bake (Only if you have separate bake function).

[Seunggi]

dasalo:

Seunggi:

Hi all!


I recently bought a breadmaker Kenwood BM250 and have been making bread using TZ recipes and it's been fun. Whilst there are a lot of bread recipes which I wanna try using my BM, most of them are without TZ.

Does anyone know how to work out how much TZ to add to bread recipes?

I haven't had much luck with the dough function so far. Most of the time the dough comes out sticky after 1:30 of kneading and proofing. I tried kneading it again after the dough cycle is done but it's really sticky. I tried once and the bread was rather chewy after that.

Any guidance on adding TZ to bread recipes which doesn't call for one is much appreciated!

Hi, Lee Seunggi fan?

Here's the recipe from Alex Goh posted by Anna.

Alex Goh's sweet bun recipe
烫出面包香（Alex Goh）

材料(ingredient)A : 高粉 (Bread flour) 100g，滚水 (Boiling water) 70g（搅拌成团，盖上，冷却放进冰箱冷藏最少12小时）Mix and leave for 12hrs in refrigerator.

材料(ingredient)B : 高粉 (Bread flour) 300g, 面粉(plain flour)100g, 糖 (sugar) 80g, 盐(salt)6g, 奶粉 (milk powder) 20g, instant yeast 9g

材料 (ingredient)C : 冷水 (chilled water) 175g， 冷蛋(cold eggs) 60g

材料(ingredient)D : 牛油 (butter) 60g

做法(method)：

1）Mix A+B+C， add D till it becomes a smooth and elastic。
2）Prove 40 mins.
3）Divide，rounding，floor time 10mins，shape，prove for another 50mins or till it doubles its bulk，bake！

I usually use dough function for this and bake in the oven. Or you can put the shaped dough back into the breadpan to bake (Only if you have separate bake function).

Thanks!! Yes I'm a LSG fan, haha. This recipe doesn't call for TZ?

[dasalo]

Seunggi:

Hi, Lee Seunggi fan?


Here's the recipe from Alex Goh posted by Anna.

Alex Goh's sweet bun recipe
烫出面包香（Alex Goh）

材料(ingredient)A : 高粉 (Bread flour) 100g，滚水 (Boiling water) 70g（搅拌成团，盖上，冷却放进冰箱冷藏最少12小时）Mix and leave for 12hrs in refrigerator.

材料(ingredient)B : 高粉 (Bread flour) 300g, 面粉(plain flour)100g, 糖 (sugar) 80g, 盐(salt)6g, 奶粉 (milk powder) 20g, instant yeast 9g

材料 (ingredient)C : 冷水 (chilled water) 175g， 冷蛋(cold eggs) 60g

材料(ingredient)D : 牛油 (butter) 60g

做法(method)：

1）Mix A+B+C， add D till it becomes a smooth and elastic。
2）Prove 40 mins.
3）Divide，rounding，floor time 10mins，shape，prove for another 50mins or till it doubles its bulk，bake！

I usually use dough function for this and bake in the oven. Or you can put the shaped dough back into the breadpan to bake (Only if you have separate bake function).

Thanks!! Yes I'm a LSG fan, haha. This recipe doesn't call for TZ?

Ingredient A is the Tang Zhong dough. Instead of cooking, just use hot boiling water.