Was planning to make Hokkaido Milky loaf tonite. I had warmed 109g of milk with 40g of brown sugar n it's now in d ABM pan with 5g of instant yeast waiting to formed. Only then did I realised that I don't have whipping cream!

So I went to d stack of library books that I have on hand n decided on this almost similar ingredients -  Brioche loaf from "80 recipes for your Bread maker" by Richard Ehrlich.

End result - love it! Hubby said it taste more of a mix between bread n cake texture.

Original recipe w/my modification in ()
150ml milk + 3eggs (109g milk + 2 eggs + 70g buttermilk)
300g strong white bread flour (220g bread flour + 100g wheat meal flour)
50g sugar (40g)
75g unsalted butter, melted
1/2 tsp salt (4g)
1 1/4 tsp fast-acting yeast

Put all into pan n select normal loaf setting.
Once kneading phase is done, remove paddle n let d cycle complete.

Hokkaido Milky bread - another version

Another version of Hokkaido Milky loaf - adding whatever ingredients that I was trying to finish;-p

6g salt
38g Sneaky Chef's Healthy version of flour blend
20 g milk powder
155g self-rising flour
200g bread flour
53 g sugar
1 Egg (abt 60g)
170 g Fresh milk
100 g heavy cream
2 tbsp raw wheat germ
¼ cup raisins
¼ cup of crushed almonds

Put all ingredients into d ABM & select normal cycle with light crust
End result – not as fluffy as d original recipe but good enough with all the goodness in it.

SourCream loaf

Finally, I found time to try out a new recipe from Bakespace. However, I added some bal Gelatinized Dough (烫种面团) in order to utilize whatever that’s left from previous baking. End result was ok because it’s soft enough to make some sandwiches out of it, but still not as soft as d Hokkaido loaf.

½ cup low-fat milk
1/3 cup sour cream
1 large egg
1 tbsp butter, softened
3 cups bread flour
3 tbsp sugar
5g / 1 tsp salt
2 tsp yeast
60g Gelatinized Dough (烫种面团)

Put all d ingredients into my ABM & select basic white loaf setting

Buttersquash Loaf

I found out abt Happy Flour’s blog thru BH’s blog & have alrdy tried few of her recipes. However, not every one turns out ok.

So here’s 1 that turn out really, really soft & fluffy - sweet potato crown bread.

Overnight Sponge Dough: (yield about 150g)
100g bread flour
60g water (room temperature)
1/4tsp instant yeast

1. Mix yeast with water until well blended.
2. Add in flour & knead to form dough.
3. Cover & set aside to prove for 30mins.
4. After 30mins, keep it in d fridge to rest overnight or up to 48hrs.

Bread Dough:
(A)
300g bread flour
40g sugar
3g salt
1 1/2tsp instant yeast

(B)
140g water
30g egg

(C)
60g overnight sponge dough

(D)
120g sweet potato (steamed and mashed) (I replaced with buttersquash)
30g butter

(E)
100g golden raisins

Being lazy me, I just put all d ingredients into my ABM & select basic white loaf setting.

Healthy version of Jaime Oliver's basic bread recipe

I have been trying out lots of recipes from famous chef & recently, am into Sneaky Chef. Basically, all her recipes have ‘secret (healthy)’ ingredients that most children hate to eat. But she manages to ‘hide’ them well enough that children don’t know they r eating something healthy. There’s this 1 sneaky method that I really like – healthy version of flour blend. She used this for most of her pancakes & muffin recipes. I like d idea of Hayden eating wheat germ & whole wheat so I gave it a try by using this healthy flour blend for his wkend donuts. Hayden took 4 mini donuts that day! I was really happy abt it so I decided to try more recipes using this healthy version of flour blend. Well, sad to said but out of the 7 times I tried incorporate this flour blend into some of d bread recipes, I had to throw away 6 uneatable loaves. And d 1 loaf that was eatable, Hubby said it’s too dry for him.


So, it’s not always that easy but I really didn’t want to just give up like that so I decided to give it another go using Jamie Olive’s basic bread recipe. I hope that by just starting at d basic, I might just be able to figure out what really is needed to make this healthy version bread a success. Therefore, I made modifications along d process as I watch d bread maker knead d dough. And when Hubby tried d end result, it was considered a success! Phew!
So here’s d recipe for anyone who wants to give it a go.

Sneaky Chef's Healthy version of flour blend

• 1 cup of All-purpose flour
• 1 cup of whole wheat flour
• 1 cup of wheat germ

Mix all together for later usage. It can also be kept in d fridge for up to 3mths.

Jamie Oliver’s basic bread recipe (modified)

• 4 cup bread flour
• 3 ½ cup Healthy flour blend
• 3 tbsp (30g) yeast
• 2 tbsp honey or 30g sugar
• 110ml warm milk + 400ml tepid water
• 26g salt

Put all into d bread maker & select basic cycle for 1kg load. Check after 5mins & add 2-3 tbsp of water if dough is too dry. But from past (failure) tries, less water is needed if using wheat germ so try not to pour all d water in so fast.

Banana Honey loaf - Jamie Oliver's

Since am not allow to feed Hayden d Layered Focaccia loaf, I decided to try out another Jamie Oliver’s recipe – banana honey bread.
End result – bread was not soft enough for me & I cant really taste/smell d bananas at all. Maybe d sizes of d bananas were not correct. I’ll still post d recipe here in case anyone is interested to give it a go.

• 1 basic bread**
• 6 banana
• 8 tbsp runny honey
• Handful of almonds (opt)

**30g yeast + 2tbsp honey + 625 ml banana mixture + 1kg strong bread flour + 30g salt

Peel & purée banana. Top up mashed mixture with water to 625ml.
Put basic ingredients binto d bread maker.
Add half d honey w/nuts @ d start of dough making.
Be4 baking, drizzle rest of honey over d dough top to caramelize.
Bake in preheated oven @ 190c 20mins.

Layered Focaccia loaf - Jamie Oliver's

Another Jamie Oliver’s recipe – Layered Focaccia
End result – a very cheesy loaf! Hubby find it too salty & advised me not to let Hayden try. So in d end, I had to freeze it up & had it for my BF for 1wk. But I loved it! D herbs really give it a very fresh unique taste. it might not look good (cause I replaced 1cup flour w/raw wheatgrem), but good enough for me.

• 1 basic bread recipe **
• 170g parmesan cheese, grated
• 200g fontina/cheddar, grated
• 140g mild gorgonzola cheese, crumbled
• 2 handful rockets
• 1 handful fresh marjoram, leaves picked
• Olive oil

**(30g yeast + 30g honey + 625ml warm water + 1 kg strong bread flour + 30g salt)
Put basic bread ingredients into bread maker & select dough function.
Roll out & fold/tuck rest of d ingredients into d dough after 1st prove.
Rub top with little olive oil & rip over some fresh sage/thyme.
Allow 2nd prove.
Bake in preheated oven @ 180c 25mins.
Let it sit for 25 mins be4 eating.

Cream Cheese loaf, again

Friend passed me some bal flours to use up & it’s all in small qty. So, I decided to use all for another cream cheese bread attempt.
End result – not too bad an attempt but loaf is not as soft on d 3rd day.

• 160g water/fresh milk + 1tsp lemon juice
• 250g flour (25g cake flr, 115g APF,110g bread flr)
• 60g cream cheese
• 20g unsalted butter
• 15g sugar
• 3g salt
• 3g yeast

Put all into bread maker on fast loaf cycle. If u prefers soft crust, do not remove from bread maker after cycle ends. Just leave it there overnite

Hokkaido Milky bread

Was shopping ard d supermkt & decided to make some changes to d Hokkaido Milky bread recipe by making it a bit more healthy by replacing ½ cup of bread flour with raw wheatgerm.
Wheat germ is d heart of d wheat. It has a nutty flavor & is also cholesterol/sodium free. It’s also full of nutrition. Just 2 tbsp serving will provide:
a) 2g of dietary fiber;
b) 13% of d recommended daily value of folic acid;
c) 10% of d recommended daily value of phosphorus, magnesium & zinc; and
d) 15% vitamin E

End result – a super fluffy loaf but d middle top collapsed. So am not really sure does that means my modification is successful or a failure.

• 500 g Bread flour
• 40g raw wheat germ
• 60 g Cake flour
• 10 g Yeast
• 30 g Milk powder
• 80 g sugar
• 9 g Salt
• 1 Egg
• 250 g Fresh milk
• 150 g heavy cream

Put all ingredients into d ABM & select normal cycle with light crust.

Cream Cheese Bread 6th attempt

After a long break, this is my very 1st post from Spore. I have been buz meeting up with old friends & cleaning up after d move back home. Then my shipment arrived last wk & I have been busy unpacking. So far, ½ d boxes has been opened & flated. But now am struck with no more spaces to house d bal stuff so am leaving them in d boxes till I figure out where to put them. But d most important thing is – I managed to located d ABM & baked my 1st loaf last nite!

With limited ingredients, I decided on d cream cheese bread recipe since I was given a block of cream cheese from a friend. However, for reason unknown, I added 21g of egg yolk into d ABM be4 realizing that d original recipe does not even asked for egg??? D fact is – I even bother to separate d yolk from d white & weight out both to c which is closer to 20g & used it with d rest into d freezer. Mmmm???
Anyway, by d time I realized my mistake, I have alrdy started d ABM so I decided to add another 1½ tbsp of cake flour to bal out d dry/wet ratio.
End result – a surprisingly fluffy loaf! However, d crust was a bit too thick for me, soft but too thick. Other than that, it actually turns out great!

• 160g water/fresh milk
• 250g bread flour +

1½ tbsp cake flour

50g cream cheese

20g unsalted butter

21g egg yolk

10g powder milk

15g sugar

3g salt

4g yeast

Put all into bread maker on fast loaf cycle. If u prefers soft crust, do not remove from bread maker after cycle ends. Just leave it there overnite.

Cinnamon Cranberries bread

As mentioned in my previous post, am trying to finish up as much bal ingredients as fast as I can be4 d big move. Thus, I modified this recipe a bit to include whatever I can ‘throw’ in.
End result - very tall & soft loaf with only a slight tangy lemon after-taste.

• 1 cup low-fat milk
• 3 tbsp unsalted butter
• 3 cups bread flour
• 4 tbsp sugar
• 1½ tsp salt
• 2 tsp ground cinnamon
• 2½ tsp yeast
• ½ cup dried cranberries
• Grated zest of 1 lemon

Put all ingredients into d ABM according to made. Select basic with light crust setting & start.

Water Roux starter loaf

Had some water roux starter left & decided to use it for the bouncy cheese loaf again. However, this time, I didn’t sprinkle any cheese on top. Also I adjusted some of the wet ingredients cause I only have 70g of water roux starter.
End result – still bouncy & fluffy! Am so happy that I gave this another go!

• 200g Bread flour
• 100g Cake flour
• 2tsp (6g) yeast
• 1tsp (6g) Salt
• 2tbsp (30g) Sugar
• 1 large Egg (est. 60g)
• 60ml low-fat milk
• 70g Water Roux Starter + 10g whipping cream
• 45g unsalted Butter

Put ingredients into ABM as per manufacturer's instruction & select normal white bread setting with light crust.

Vanilla SourCream bread

Another interesting ABM recipe which turn out very well - super fluffy & tall loaf! Another keeper. As usual, I made some changes so u might want to go back to d original post if this does not work out.

• ½ cup low-fat milk
• 1 tbsp vanilla extract
• 1/3 cup sour cream
• 1 large egg
• 1 tbsp butter, softened
• 3 cups bread flour
• 3 tbsp sugar
• 1 tsp salt
• 2 tsp yeast

Put ingredients into ABM as per manufacturer's instruction & select normal white bread setting with light crust.

Pandan Milk bread

Had this recipe on my to-dos list for d longest time because I didn’t have a loaf pan with a cover. So tonite, I decided to go ahead & bake this in my ABM instead. With a twist, I added pandan water instead of pandan essence. Also, I didn’t want to waste d rest of d egg so I leave d whole egg & reduced d milk instead.
End result – a very ‘springy’ loaf (holes in d pic proof that)! Cant really c d pandan green & also not much of a pandan taste but ‘springy’ enough for my family. However, it does not freeze well. But still a keeper!

• 52g low-fat fresh milk
• 66g pandan liquid
• 60g egg (1 large egg)
• 25g caster sugar
• 5g salt
• 250g bread flour
• 4g Instant yeast
• 38g butter (unsalted)

Put ingredients into ABM as per manufacturer's instruction & select normal white bread setting with light crust.

Awesome Crusty Bread

With no eggs in d fridge, I went online searching for a bread recipe that’s does not require egg & decided on this Awesome Crusty bread, simple & easy ABM recipe.
End result – true to its name, awesome & crusty! & with my newly bought yeast, d loaf rise high to only miss d ABM cover by ½ inch! & it's so diff to slice due to its softness & height! Definitely a keeper!

• 1 cup low-fat milk
• 1tsp yeast
• 2 tbsp (28g) unsalted butter
• 2 tbsp sugar
• 1 tsp salt
• 2 ½ cups (300g) bread flour

Put ingredients into ABM as per manufacturer's instruction & select normal white bread setting with light crust.

Oreo Cookie Bread

Another new & interesting ABM bread recipe. End result - loaf didnt rise as high as stated in d original post. It’s soft but not that creamy. Not sure if that’s because I replaced the egg with whipping cream since I run out. No matter what, Hayden loves it!

• 250g bread flour
• 170g fresh milk
• 25g whipping cream
• 20g sugar
• 3g salt
• 55g oreo cookies (crushed)
• 10g unsalted butter
• 1tsp yeast

Add milk into ABM be4 adding d cookies. Then add rest of ingredients according to manufacturer's instructions. Selec basic setting & start.

Peanut Butter Bread

This is another recipe from HHB's blog & it’s an ABM recipe! I printed it out immediately & give it a try. It produced very wet dough but since no shaping is required, I didn’t add any additional flour to bal it out.

End result – a very soft & nutty loaf. Hayden & Hubby loves it but MIL commented that it tasted weird.

• 300ml low-fat milk
• 3 tbsp crunchy peanut butter
• 1 tbsp veg oil
• 450g (3 cups) bread flour
• 1½ tsp salt
• 2 tsp caster sugar
• 2 tbsp dried skimmed milk powder
• 1¼ tsp instant yeast

Put ingredients according to ABM manual & select Basic White setting with light crust. Start.

Yogurt Bread

I have tried 3 diff yogurt bread recipes so far & have not found a ‘GREAT’ keeper yet. So when I saw this recipe on HHB’s blog yesterday while waiting for d honey buns to finished baking, I decided to give it a try next day (which is today). However, I decided to change some of d wet ingredients because I need to finish up d bal drinking yogurt. Also, her post mentioned dividing d dough into 3 loafs but to me, d dough seems too small to be divided into 3 but I decided to follow ‘instruction’. Also, 8mins into d kneading phase in d ABM, I noticed that d dough is just too wet so I added 4 tbsp of cake flour. It also took longer than usual on d 2nd proofing.
End result – very soft but I cant taste d mixed fruits yogurt flavour at all!

• 250g bread flour
• 15g sugar
• 3g salt
• 1 tsp yeast
• 130g mixed fruit flavoured drinking yogurt
• 25g egg (about half an egg)
• 30g butter
  

Put all ingredients into d ABM & select basic white with light crust. Start.

Honey Buns

Saw this simple recipe from HHB’s blog & decided to give it a try. However, after reading further on her posting, I decided to reduce d wet ingredients in order to ensure d dough would be more manageable. Sure enough, d finished dough was quite manageable even though I need to flour my hands more often as compared to other bakes. I even managed to put some mini dark chocolate chips inside 1 of d dough.
However, after 2nd proofing, d dough didn’t seems to have rise high enough but am running out of time so I decided to go ahead & bake it. Big mistake cause d buns didn’t seems to raise well after baking. But lucky, d inside of buns were soft & fluffy. However, I cant really taste d honey at all… Not sure if I shd increase d honey portion next time… mmmm…

• 300g bread flour
• 4g salt
• 1 tsp instant yeast
• 1 egg lightly beaten plus enough milk to make 175g
• 50g honey
• 30g unsalted butter

1. Place all ingredients except d butter into d ABM, select Dough & press start. Add d butter after 8mins into d kneading phase. Let ABM continue until d cycle end (which in my case, inclded d 90mins 1st proofing).
2. Remove dough & press out d trapped air as give it a few light knead. Divide into 9 equal rounds & cover with cling wrap, leaving it to rest for 10mins.
3. Flatten each dough & press out d trapped air be4 shaping them into a smooth round ball. (can knead chips or other fruit bits in this phase)
4. Place dough seam side down onto a 20cm by 20cm square baking tray that’s sprayed with veg oil. Loosely cover with cling wrap & let it proof for 60 mins or until double in size.
5. Bake at preheated oven at 180C for abt 15-20 mins until the bread is golden brown all over. Cover surface with a sheet of aluminum foil if surface is browning too quickly. Remove from oven, unmold immediately & let cool on wire rack.

Portuguese Sweet Bread

Was surfing through d web & found this simple & interesting recipe to try out. Produce a rather high loaf, nearly hit d top of my ABM cover. Very, very soft loaf! Not as sweet as d name but good enough for m family. But very difficult to cut due to d height of loaf, ended with several uneven slices.

• 1 cup milk
• 1 egg
• 28g unsalted butter
• 1/3 cup brown sugar
• ¾ tsp salt
• 3 cups bread flour
• 2½ tsp active dry yeast

1. Add ingredients in order suggested by your manufacturer.
2. Select "cake" setting.