I got this recipe from http://mamafami.fotopages.com and Happy Home Baking. Thanks to both of them for sharing the recipe. I had made it two versions, 1st version I use whipping cream instead of warm water. And I shape the dough as a ball because I’m thinking to put Kaya filling. After finished I find the texture was not suitable for filling because it’s not soft and fluffy enough for filling and I told myself, never mind I’ll try it again tomorrow and I’ll follow the recipe.
Today I had tried 2nd version as the original recipe and I shape it as the loaf pan. The bread came out was so good. The texture was different from the 1st version, it’s soft and fluffy and a bit elastic which it I like this kind of bread.
Source: from http://mamafami.fotopages.com and Happy Home Baking
- 300 g bread flour
- 1 teaspoon instant dried yeast
- 1 tablespoon castor sugar
- 1 teaspoon salt
- 30 ml fresh milk
- 180 ml lukewarm water
- 10 g butter (I used canola oil)
1. Pour the water and fresh milk into the bread maker pan.
2. Add in the flour and all the other ingredients except butter/oil (but I forgot I put it all in)
3. Press the setting to Dough program and let the machine processing for 1½ hours.
4. Take out the dough and punch down to let the air out.
5. Roll the dough into long shape and place into the loaf pan greased and floured. Let it rise double size or about 45-60 mins.
6. While you waiting the bread to rise you can preheat the oven at 170-180 C
7. Bake for 15-20 mins or till golden brown.
8. Once out of the oven wait to cool down a bit and then you can brush with butter or margarine to give it shining look.
Note: for baking time also depend of the pan/loaf; if you use the aluminum loaf it will take longer time than non stick loaf. And I found when I bake with the aluminum loaf I have to on the bottom heat 1st then will on top heat after 10-15 mins later.
You can see a different between two versions.
1st version 2nd version