Baking #131: Honey Yogurt Wholemeal Loaf

I came home to bake Honey Yogurt Wholemeal Loaf yesterday evening after dinner for breakfast this morning. I decided to attempt this recipe as it had been bookmarked on my phone since last Sunday. Parents went out for some grocery shopping when I came home so it made a perfect timing to start my baking preparation despite all I need to do is to dump the ingredients required into the bread pan and let the bread machine do all the hard work.

Honey Yogurt Wholemeal Loaf (adapted from Happy Home Baking)

Ingredients:

  • 120g full cream milk, cold
  • 70g yogurt
  • 20g unsalted butter, cold
  • 30g honey
  • 40g caster sugar
  • 1/4 tsp salt
  • 270g bread flour
  • 30g wholemeal bread flour
  • 1 tsp instant yeast

Directions:

  1. Measure all ingredients in advance with measuring cups and spoons.
  2. Remove bread pan from bread machine and install collapsible paddle.
  3. Pour in ingredients in the following sequence – milk, yogurt, butter, honey, sugar, salt, bread flour, wholemeal bread flour and instant yeast.
  4. Wipe spillage outside the bread pan, if any.
  5. Return bread pan into the bread machine and close the lid.
  6. Choose setting (Basic – Normal) and press START.
  7. Wait for bread machine to finish all cycles before removing the bread pan from the bread machine.
  8. Leave bread loaf to cool on a cooling rack prior to slicing.

This was how my Honey Yogurt Wholemeal Loaf looked like after being sliced. The bread looked slightly dense to me in texture. It was not as soft and fluffy as my previous bakes of wholemeal loaves. However, the quality was not compromised.

The bread tasted sweet due to the honey and the honeycomb yogurt I used to make this loaf. I suggested to parents that they should eat the bread with the canola spread which I bought over the weekend and it was good.

Baking #130: Wholemeal Loaf

Attempted another bread recipe yesterday evening after coming home from dinner at Tien Sing Restaurant. It was convenient for me to attempt baking while parents were away from home. They went back to Kuching last weekend and only came back couple of hours ago. I definitely enjoyed my home alone time as I could do stuffs which I do not often do when they are at home.

Anyways, Jennifer and I are heading to Miri tomorrow for an overnight trip as I needed to get something done. I had invited her to join me for an overnight trip to Miri couple of weekends ago but we were both unable to make it in the end due to work commitments. I intended to get myself some Pullman tins for bread baking from Miri, provided that I am able to locate the shop with the help of GPS. The downside of using GPS is that it is extremely battery draining.

Wholemeal Loaf (adapted from Grace Kitchen Corner)

The original recipe came with loads of mixed dried fruits but I decided to go for plain as parents are not a huge fan of sweet bread. I had attempted Hokkaido Milk Loaf the day before and it was horribly hard to slice perfectly. The bread was extremely soft and fluffy in texture and it was unable to hold shape when my bread knife was slicing into it.

Without further ado, let’s get started with the ingredients and how to make this Wholemeal Loaf!

Ingredients: 

  • 150g ice water *cold milk*
  • 15g milk
  • 1 egg
  • 30g butter *23g unsalted butter*
  • 30g sugar
  • 3/4 tsp salt
  • 250g bread flour
  • 80g wholemeal flour *strong wholemeal bread flour*
  • 5g yeast *1 tsp instant yeast*

Directions:

  1. Measure all ingredients in advance with measuring cups and spoons.
  2. Remove bread pan from bread machine and install collapsible paddle.
  3. Pour in ingredients in the following sequence – milk, egg, butter, sugar, salt, bread flour, wholemeal bread flour and instant yeast.
  4. Wipe spillage outside the bread pan, if any.
  5. Return bread pan into the bread machine and close the lid.
  6. Choose setting (Basic – Normal) and press START.
  7. Wait for bread machine to finish all cycles before removing the bread pan from the bread machine.
  8. Leave bread loaf to cool on a cooling rack prior to slicing.

This was how my Wholemeal Loaf looked like after being sliced. It looked more “wholemeal” as compared to the Milky Wholemeal Loaf which I attempted couple of days ago. This bread looked browner in color due to the extra quantity of wholemeal bread flour being used.

The bread is soft and fluffy in texture but I could not be sure how long the softness could last as no preservative was being added in the process of making this Wholemeal Loaf. However, I do believe that the softness could last for at least two days as long as they are stored in an airtight container.

Baking #129: Milky Wholemeal Loaf

I came home to bake Milky Wholemeal Loaf after purchasing a packet of whole wheat bread flour from Supa Save last Tuesday evening. I am trying to home bake our daily bread as it is pretty much of a staple breakfast for my parents. I am not much of a bread eater as I am wheat intolerant.

What’s good about baking your own bread is that you can self-improvise them and add whatever you like to suit your preference. Additionally, they are definitely preservative free! You will never know how much preservatives had been added in those store bought bread so that they could last longer on shelves.

Milky Wholemeal Loaf (adapted from Grace Kitchen Corner)

Without further ado, let’s get rolling with today’s blog entry!

Ingredients:

  • 240g cold milk
  • 12g unsalted butter
  • 5g salt
  • 6g sugar
  • 270g bread flour
  • 30g wholemeal bread flour
  • 1 tsp instant yeast

Directions:

  1. Measure all ingredients in advance with measuring cups and spoons.
  2. Remove bread pan from bread machine and install collapsible paddle.
  3. Pour in ingredients in the following sequence – milk, salt, sugar, butter, bread flour, wholemeal bread flour and instant yeast.
  4. Wipe spillage outside the bread pan, if any.
  5. Return bread pan into the bread machine and close the lid.
  6. Choose setting (Basic – Normal) and press START.
  7. Wait for bread machine to finish all cycles before removing the bread pan from the bread machine.
  8. Leave bread loaf to cool on a cooling rack prior to slicing.

This is how my Milky Wholemeal Loaf looked like after it was being sliced. The bread was soft in texture. It was not as soft as Wu Pao Chun Champion Toast but close enough. However, I did find the bread to be slightly salty. All in all, this is a good recipe if you want wholemeal bread instead of a plain white one.

Baking #128: Wu Pao Chun Champion Toast

Felt like baking bread when I came home from work yesterday evening. Of course, I did not hand knead the dough myself although a lot claimed that dough kneading can be very therapeutic especially after a long day of work. I tried manual kneading before and the outcome was unsuccessful as my dough was unable to reach the window pane stage.

Bread machine is a godsend invention to me and it definitely saves me from muscles sore. LOL! I decided to try out this famous recipe of Wu Pao Chun Champion Toast after reading so many raves and compliments of the said recipe. The recipe was straightforward and I happened to have all the required ingredients to make this bread loaf.

Wu Pao Chun Champion Toast (adapted from The Domestic Goddess Wannabe)

Without further ado, let’s get started with the ingredients and how to make this bread!

Ingredients: 

  • 198g fresh milk
  • 1 tsp (3g) salt
  • 24g organic raw sugar or caster sugar *raw sugar*
  • 14g unsalted butter
  • 300g bread flour
  • 1 tsp (3g) instant yeast

Directions:

  1. Measure all ingredients in advance with measuring cups and spoons.
  2. Remove bread pan from bread machine and install collapsible paddle.
  3. Pour in ingredients in the following sequence – milk, salt, sugar, butter, bread flour and instant yeast.
  4. Wipe spillage outside the bread pan, if any.
  5. Return bread pan into the bread machine and close the lid.
  6. Choose setting (Basic – Normal) and press START.
  7. Wait for bread machine to finish all cycles before removing the bread pan from the bread machine.
  8. Leave bread loaf to cool on a cooling rack prior to slicing.

So, this was how the bread looked like when it was done baking. The house smelled so heavenly as the bread was baking in the oven. It smelled like a bakery accompanied with slight buttery smell.

I could not figure out what was the cause for the uneven coloring of my bread loaf. I wondered if the dough was not properly kneaded before it goes into proofing stage? Despite the uneven coloring, the bread was extremely soft and it tasted great too.

I made my colleagues sandwiches with the bread. They said the bread was yummy but the sunny side up were awful. It was funny when they asked me which bakery did I bought the bread from. They were half skeptical when I told them I home baked the bread myself. LOL!

Baking #126: Pandan Kaya Bread Loaf

It had been a while since I last did baking. Well, I did attempted a Nutella Chiffon Cake earlier this month before heading to Johor Bahru for a weekend trip. The cake turned out to be badly burnt. It was supposed to be a hand gift for Annie to thank her for her hospitality. As the cake turned out badly, I did not bother to bring it over in the end.

Some time earlier this week, I had the urge to start baking. So, I looked up for recipes which I could attempt over the weekend and I found this relatively easy recipe for a Pandan Kaya Bread Loaf. The only downside is that I had to purchase majority of the ingredients. I seldom do bread baking at home and the ingredients that I had in hand probably had expired by now.

However, what’s good about this recipe is that your bread machine can help you do all the work from kneading to baking! And you will get a fresh homemade bread in the morning. I intended to bake this bread when I woke up in the morning but Dad had forgotten to buy bread for breakfast. So, I resorted to baking this at night and woke up again in the wee hours to remove the bread from the bread machine to cool down.

This is how the dough looked like about 10 minutes into kneading. The color of my dough was a lot greener compared to the original recipe. I think it was due to the color of the pandan paste I used.

Pandan Kaya Bread Loaf (adapted from Lirongs)

Without further ado, let’s get started with the ingredients and how to make this Pandan Kaya Bread Loaf!

Ingredients:

  • 270ml coconut milk
  • 1-1/2 tsp pandan paste
  • 1-1/2 tsp pandan essence
  • 6 tbsp pandan kaya
  • 18g vegetable oil *sunflower oil*
  • 370g bread flour
  • 30g fine granulated white sugar
  • a pinch of salt *1/4 tsp*
  • 4.5g instant yeast

Directions:

  1. Measure all ingredients in advance with measuring cups and spoons.
  2. Remove bread pan from bread machine and install collapsible paddle.
  3. Pour in wet ingredients – coconut milk, pandan paste, pandan essence, kaya and vegetable oil.
  4. Add in dry ingredients – bread flour, sugar, salt and yeast.
  5. Wipe spillage outside the bread pan, if any.
  6. Return bread pan into the bread machine and close the lid.
  7. Choose setting (Basic – Normal) and press START.
  8. Wait for bread machine to finish all cycles before removing the bread pan from the bread machine.
  9. Leave bread loaf to cool on a cooling rack prior to slicing.

The method of making this Pandan Kaya Bread Loaf is with the help of a bread machine. If you do not have a bread machine, you could either hand knead the dough or using a cake mixer. Either way will work just fine.

So, this was how my Pandan Kaya Bread Loaf looked like after it was being sliced. I kept half of the loaf for family’s own consumption and shared the remaining half with Jennifer. Parents had the bread for breakfast this morning. I think they liked it despite being sweet. Perhaps I should consider reducing kaya the next time I am attempting this again.

PS: I upped the ingredients to make a bigger loaf.