Banana bread by Jeslin Chua

(1Lb, Basic/Sweet Mode, Light Colour)

Bread Flour 250g
Honey 40g
Salt 2g
Egg 30g
Fresh Milk 30g
Banana (Mashed) 160g
Butter 20g
Instant Yeast 3g


Discussion : https://www.facebook.com/groups/singaporehomecooks/permalink/861310357271375/?__mref=message_bubble

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Honey Pumpkin Bread by Jeslin Chua

(1.5Lb/Basic Mode/Light Colour)

Bread Flour 375g
Sugar 15g
Salt 3g
Milk Powder 18g
Honey 45g
Egg 45g
Fresh Milk 150ml
Pumpkin (Mashed) 75g
Butter 30g
Instant Yeast 4g

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/859721624096915/?__mref=message_bubble

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Orange flaxseed loaf by Paulyn Lim

Orange flaxseed loaf
Bread flour 250g
Unsalted butter 25g
Milk powder 2 tbsp
Sugar 1 tbsp
Salt 3/4 tsp
1 egg
100% orange juice 120ml
Yeast 1 tsp

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/853694318032979/?__mref=message_bubble

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Soft White Bread (5C starter dough) by Teresa Lim

5C liquid dough
300g bread flour
300g water
1g (1/3tsp) yeast

Bread dough
100g 5C liquid dough
280g bread flour
2tbsp sugar
1tbsp milk powder
1tsp salt
10g unsalted butter
190g cold fresh milk
1tsp yeast (put in dispenser)

5C liquid dough
Put all ingredients into a large tupperware. Mix well till incorporated using a spatula. Cover with lid. Leave in room temperature to proof for 1hr.

Place into fridge and let it proof for 18hrs. By then it should double in size.

Bread dough
Place ingredients into pan in the sequence in the recipe.
Select Rapid mode, menu 2, light crust

Note
5C liquid dough can be kept for about 1 week in the fridge.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/847594831976261/

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Maccha Marble Bread (Green Tea) by Helen Kwek

Ingredients
360g Bread Flour
3/4 Cup Warm Water
1 Egg
6g Bakeable Green Tea Power
1/4 Tsp Salt
1/2 tsp yeast
30g Butter (Salted)
70g Raisins

Things to get ready - Standby
* 2 medium bowls
* plastic wrap
* some bread flour for kneading use

Directions
1) Get ready the green tea power, add into a bowl. Pour in 3/4 tsp of hot water to mix into a paste. Take some warm water from the cup & pour into the yeast & stir to dissolve.
(10 mins)
- Pour in the warm water, egg, salt, bread flour & make a hole in centre of the flour & add in the dissolve yeast.
- Press Function 8 to knead for 0:30. At 0:20, put in the butter.
2) Take out the dough.
3) Split into half. Knead 1 of the dough for 5 - 8 mins until the dough is smooth & elastic.
4) Take the other dough, apply with the green tea paste on it. Knead the dough until the color form evenly & the dough is smooth & elastic.
5) Both shape round & place them into a bowl & cover with plastic wrap.
- Let the dough rise for about 1 hour. (Pic 6)
7) Take out the doughs. Place on the table, with your gentle power, punch down to remove air bubbles out.
8) Cut the doughs into half.
(For both)
9) Roll them round.
10) Cover with plastic wrap, sit for 15 mins.
11) After 15 mins.
12) Roll out the 4 doughs, put some bread flour on table, rolling pin if too sticky.
13 & 14) Put some raisins on top of the white one first then cover with green one. Continue to put until completed the 4 flatter doughs.
15 & 16) Roll it up together.
17 & 18) The shape & look after roll up.
- Spread some butter into the BM Tin.
19) Place in the dough into BM
20) Cover with plastic wrap.
21) Press Function 10 to let the dough rise for 1 hour.
22) Once done, remove the plastic wrap
23) Press bake - Function 14, light color, 700g, for 0:30.
24) After done for half an hour, Press bake - Function 14, Med color, 700g, for 0:15.

**You may skip the last step if you choose to bake @ 0:45 @ your own color.

781g after baked.
767g after cool down

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/827861427282935/?__mref=message_bubble

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Wholemeal bread by Joyce Yong

1 egg
250ml warm milk
400gm wholemeal flour (sieved)
50gm breadflour
20gm butter
2tsp sugar
1tsp salt
1tbs yeast

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/828063023929442/

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Walnut Wholemeal Muiltigrains bread by Joyce Yong

500gm, medium crust setting

Fill the thin in the following sequence:
1 egg, top unto 150ml milk, 45ml hot water (this is to neutralise the cold milk to luke temp, can be warm water if raining)

250gm bread flour
100gm wholemeal flour
1tsp bread improver
1tsp salt
2tsp sugar
1tbsp melted butter
1tsp yeast (separte from sugar & salt, better to burry in the flour)
1 cup chopped walnut (add during 2 mixing when it beeps)
Egg wash & apply multi grains just before the bake cycle

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/815823541820057/?__mref=message_bubble

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Milk & Honey Bread by Helen Kwek‎

Ingredients
360g Bread Flour
1-1/2 Cup Fresh Milk
2 Tsp of Honey
10g Raw Sugar
1/4 Tsp Salt
50g Butter (Salted)
1/2 tsp yeast

Directions
- put in fresh milk
- pour in the honey
- add sugar & salt
- add the bread flour
- make a hole in the center of the flour & add in the yeast

- choose the type of bread you want (From 1 to 7)
- Selected function 1, weight 700g, light color.
- add in the butter when the BM beep signal.
- I removed the knead knife at 1:45 & press in the bread to remove extra air.
- Brush a few layer of butter on top when it finished raising @ 0:56.
- Brush another layer of butter on top when it @ 0:08.
- cover the window with aluminum foil to avoid developing a white patch at the top of the dough.
- when the bread is ready, remove from the BM & cool on a wire rack.

680g after baked.
650g after cool down.

Discussion: https://www.facebook.com/photo.php?fbid=964314736912138&set=gm.824558270946584&type=1&theater

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