BREAD MACHINE NO EGG, NO BUTTER, NO MILK BREAD

 

Here's another bread machine bread that I have made that contains no egg, no butter, and no milk.

I'm so glad that sometimes I can just make bread without all the animal fat and add in some nuts or raisins or chocolate or can just be plain bread.

As usual, I liked to use my bread machine to make bread. You can choose to use the mixer or by hand as you prefer it. I'm not too keen to knead by hand for I'm easily tired. The mixer does a great job too. Knead until you reach the window pane stage.

First proofing about one hour or until it doubles in size. Second proofing about 50 minutes or until double in size. Cover with cling wrap to proof.

Bake in the oven at 180°C for about 30 minutes or according to your own oven heat.

INGREDIENTS:

180g Water

24g Sugar

6g Salt

25g Olive oil

300g Bread Flour

6g Instant Yeast

BREAD MAKER KNEADING

Liquid first, then dry ingredients.

PANDAN COCONUT BREAD

 

Pandan always goes well with coconut. This bread smells pandan and coconut and I loved it. This recipe is good to follow. I got it from a facebook group but I forgot to write down the name of this recipient or that she got the recipe from someone else too. I copy down on a piece of paper last year.

The bread is soft and I spread it with pandan kaya which give the bread more pandan taste. Pandan is screwpine leaves grown in Malaysia. I had it grown in my backyard.

I advised anyone to try this recipe if you happened to visit my blog here. If you don't have screwpine leaves or pandan, try buying the bottle of pandan paste. Perhaps you can find it in the baking ingredients shop in your country. Thank you for visiting!

INGREDIENTS:

280g bread flour

5g yeast

30g sugar

1 egg

30g condensed milk

70g coconut milk

50g concentrated pandan juice

30g unsalted butter

Egg wash:

1 egg + 1 tbsp milk

Use the bread maker and follow the bread maker instructions. Liquid first, then dry ingredients. You can use mixer with dough attachment. Mix in all ingredients to beat, then when the dough comes together, add in the butter and continue beating until it reaches window pane, about 20 minutes.

Cover the dough with cling wrap and rest the dough for 20 minutes.  

Punch the dough down to deflate.

Put on floured top. Roll flat to long shape. Roll up. Seal.

Put on pullman tin. When it reaches halfway, pre-heat the oven.

Proof 40 minutes to 1 hour. When it reached 90% of pullman bread tin. - 8' x 4", it is ready to bake. Brush with egg and milk. 

Bake in the oven 180°C for 30-40 minutes.

For easy bread making just use the bread maker to make the bread. 

CHICKEN FLOSS BUNS

 

I was searching for a chicken floss buns recipe, and this great recipe came out. Thanks to: Pork Floss Bun (yumofchina.com) for this great recipe. It saves my time making tangzhong, which is my usual bun dough recipe. When I'm not so keen, but still thinking of something to eat, a simple recipe will come handy.

I love eating chicken floss bun ever since I first bought home from the bakery shop. I have always wanted to do it at home, but my long lists of other recipes are waiting for me too. Today, I finally have the chance to do it, and also because I'm thinking of eating it today. I have had the chicken floss kept in my kitchen cabinet for about three and a half months now. In order to make this bun, I will also require mayonnaise or salad dressing for spreading on the top before rolling or tossing it with chicken floss. So. I went to the supermarket to buy, and here I am making these yummy chicken floss buns and letting everyone at home enjoy these super yummy sweet, salty buns at home.

I'm using my bread maker to do the kneading for me. You can knead with a dough mixer.

INGREDIENTS;

260 g water

1 egg, grade b

75 g caster sugar

5 g salt

350 g bread flour

150 g cake flour

25 g full cream milk

55 g butter

1 1/2 tsp instant yeast

When the machine has done kneading, take it out and let the dough proof double in size. Cover the dough with cling wrap or let it proof inside the warm oven. (not on)

Then divide the dough into 16 equal sizes. Roll each dough into balls. Place on a baking tray till double in size. 

Bake in preheated oven 180°C for 20 mins. Cool the buns on a wire rack.

Spread some mayonnaise on the top of the bun and roll the bun top with the chicken floss as shown in the video.

HAPPY BAKING!

Japanese Milk Bread

 

This recipe was adapted from: Here

Yesterday I baked this Japanese milk bread.  If you want to know more about this bread, please visit the link given. The author of the link provided gave very details of how to make this Japanese bread.

I follow the recipe closely and made a successful soft bread and it is suitable to make sandwiches because of the loaf pan that is rectangular in size. Go get yourself a Pullman loaf pan and start making Pullman bread.

Ingredients for big Pullman tin:

440 g Bread flour - 100 %

290 g Milk - 66%

26 g sugar - 6%

9 g Salt - 2%

53 g soft Butter - 12%

13 g Sweetened Condensed Milk - 3%

4 g Yeast - 1%

Ingredients for small pullman tin:(This is suitable for my pan)

318 g Bread Flour 

210 g Milk

19 g Sugar

6 g Salt

38 g Soft Butter

10 g sweetened Condensed Milk

3 g Yeast

I use bread maker kneading. 

Using a Bread Maker

• Add milk, salt, sugar, soft butter, condensed milk,  flour to the bread maker and lastly yeast. 
• Select "dough" setting to make the dough only. Follow your own bread maker instructions.
• After the cycle is finished, take the dough out and divide it into 3 parts evenly. Covered with a damped cloth or paper towel. Bench rest for 30 minutes.
• Take one piece and use a rolling pin to flatten the dough into a 4 in x 6 in (10 cm x 15 cm) sheet. Pinch one end and fold the other end lengthwise. With the fold opening downwards, form it into a U shape and place it into one end of the bread pan.
• Repeat the same process for the second piece and place it on the other end. Do the last one and place in the middle. Make sure all the ends of the dough hit the bread pan without large gaps.
• Final proofing at  82°F / 28° C (80% humidity) until the dough rises to 80% of the pan for square shaped toast.
• Preheat the oven ahead of time to 395° F / 200° C. Cover the pan with a lid and bake for 30 minutes. 
• Shake the pan 1-2 times and transfer the bread to a cooling rack. Wait till it completely cools down before slicing.

Wool Roll Bread

     

Wool Roll Bread recipe below is by Apron from youtube.I've also used other bread dough recipe to

make and the one I used the most is the Roti Sisir dough recipe which is only one proofing. I think 

it is the easiest to follow.                      

When kneading dough bread,I liked to use the bread maker. Easy task for me.

INGREDIENTS;

80 ml lukewarm milk

1 tsp instant yeast

300 g bread flour

1 tsp sea salt

30 g sugar

1 whole egg-55 g +

100 ml whipping cream

My bread maker start with liquid first then dry ingredients.

Pan sixe 20 x 7 cm

Bake at 170°C for 20 mins.  

ROTI SISIR  WITH BUTTER FILLING

ROTI SISIR CHOCOLATE WITH BUTTER FILLING

ROTI SISIR RECIPE; I skip out the egg for the chocolate bread.

260g Bread Flour

3/4 tsp Instant Dry Yeast

180g milk or egg plus milk add up to 180 g

30g Caster Sugar (35 g for chocolate bread)

A Pinch Of Salt


30g Butter

Black Sesame Bread-Soft Soft Bread

 Bread Machine Black Sesame Bread

 Bread machine Soft Bread.Recipe adapted from mymindpatch.The link is below.

205g cold whole milk
20g beaten egg
30g fine sugar
1/2 tsp salt

20g cold unsalted butter

280g bread flour
20g rice/top flour
30g black sesame seeds
3/4 tsp instant dry yeast

Whole milk for grazing

1.Roast black sesame seed in oven for 10 mins at 150°C.
2.Let cool down for 3 mins.Place in plastic bag and use roling pin to crush.Set aside.

Instructions:

Put all ingredients into the bread maker.Let the bread machine does the bread.After the machine has stop spinning the dough,remove the blade.You won't want a big hole at the bottom of the bread.
After it double it's size,glaze with the whole milk first before putting it to bake.

If not using bread machine,follow mymindpatch instructions of how to do the bread.

http://mymindpatch.blogspot.com/2015/07/black-sesame-seed-bread.html

Jam Swirl Bread With Oats

Yesterday I was trying to make soft bread again by using the same recipe of chocolate swirl bread,recipe of Goh Ngai Leng : https://www.youtube.com/watch?v=ERcdHj_QxlI
but I ended up what I called "Jam Swirl Bread" instead of "Chocolate Swirl Bread",and I
sprinkle some oats on the top of the bread.I had a nice bread this morning and everyone love it.

Why jam and not chocolate?Because I was too lazy to split up 2/3 to make the chocolate dough,so I think of a simple method.
I will just use the jam to spread on the dough without having to cut out 2/3 to knead with chocolate powder which is very yakki to my hands.No hand gloves at home.
Sprinkling some oats on the top of the bread adds up to a nice sweet bread in the morning with a cup of warm milk.

Ingredients:

Ingredients:

150g fresh milk

20g condensed milk

20g unsalted butter(salted can do as well)

25g beaten egg

30g sugar

1/4 tsp salt

225g bread flour

25g cake flour

3/4 tsp instant dry yeast

Method:

Method:

Keep warm 150g fresh milk,20g condensed milk and 20g unsalted butter in the rice cooker for 10 mins.I warm my one in the oven.

Pour butter and milk mixture into the bread pan.Add 25g beaten egg.Add 30g sugar and 1/4 tsp salt.Add 225g bread flour and 25g cake flour.

Dig a small hole,pour in 3/4 tsp instant yeast.

Select dough program and press start.Rest the dough for 20 minutes.

Sprinkle some flour on the table.Flaten the dough and roll it long.Spread some jam on it.

Roll up like you roll a swiss roll cake.Make sure the dough is the length of the bread maker.

Put the dough back into the bread pan.Cover.Let the dough rest for 40 minutes until it has double in size.Brush the top with beaten egg and sprinkle some oats on it.

Press bake function and bake for 35 minutes.

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Basic Bread Machine Bread

When I think of no cholesterol bread,I go for the basic.One that is without animal fats.Just the basic of water,sugar,salt,veg oil,flour and yeast.

Combine all these together into the bread maker to make a healthy bread.No eggs,no milk and no butter.

Start with the liquid ingredients first into the bread pan of the bread machine.Choose basic or dough or soft and press start.The machine will do all the work.


Remember to take the blade out as soon as the machine stops working.This is to prevent the bread having large hole at the bottom of the bread.

Use your hand to press lightly the top of the dough evenly and smoothly so that your bread won't look like this:

↙

Sometimes the bread machine don't do the bread nicely.We have to manually use our hands to do it.

I use medium loaf setting.It is ready in 3 hours.

I like to  toast my bread.

Recipe adapted from allrecipes.


Ingredients:

1 cup warm water

3 tbsps sugar

1 1/2 tsp salt

3 tbsps veg oil

3 cups bread flour

2 1/4 tsp active dry yeast

Method:

Place liquid ingredients first into the bread pan,follow by the dry ingredients.Yeast comes last.

Press dough or basic according to your bread machine.Colour.Start.

When machine stop spinning,take out blade or you can just leave it inside but it will leave a big hole.

Leave the dough inside the machine.Smooth the surface for a better looking bread.

When the machine done baking the bread,cool on a wire rack.

Green Tea Coconut Bread

I got leftover green tea powder and some coconut milk,so I decided to make a combination of green tea and coconut bread.

When warming milk,you can also warm inside the microwave or double-boiler.

Coconut Dough:

Ingredients:

150g coconut milk

20g condensed milk

20g butter

25g beaten egg

30g sugar

225g bread flour

25g cake flour

3/4 tsp instant dry yeast


Method:

Warm 150g coconut milk,20g condensed milk and 20g butter in the rice cooker for 10 mins.Then add 25g

beaten egg,30g sugar,225g bread flour and 25g cake flour.

Dig a small hole,pour in 3/4 tsp instant yeast.

Knead the dough well.

Cover and let  dough rest while preparing  the green tea dough.

Green Tea Dough:

135g water

20g condensed milk

20g butter

22g beaten egg

30g sugar

220g bread flour

25g cake flour

3/4 tsp instant dry yeast

4g green tea powder

Use the same method as the coconut dough.Just add in the green tea powder to make it green.

Warm 135g water,20g condensed milk and 20g butter inside the rice cooker for 10 minutes.Then add in 22g beaten egg,30g sugar,220g bread flour and 25g cake flour.

Dig a small hole and add in 3/4 tsp instant yeast.

Knead well.Cover and let rest for 20 mins.

Sprinkle some flour on the clean table.Take the coconut dough out and roll into rectangular shape.Then the green tea dough roll out to the same length as the coconut dough and put on top of the coconut dough.Roll up and put inside the bread pan without the blade.Press lightly with your hand so that the dough fit the size of the pan.Proof for 40 mins until it has risen or double in size.
Brush with egg yolk.(optional)
Press "Bake" function and bake for 40 minutes.

After baked,cool on a wire rack.

And so this is how I made my coconut and green tea bread.I'm so happy that I didn't waste away my coconut milk and green tea powder.