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Showing posts with the label Bread loaf

Soft fluffy plain milk loaf by CookingMama MickeyPiggy


300g high protein flour
20g caster sugar
6g salt
1tbsp milk powder
4g yeast
190ml cold water
25g butter

1. Mix (flour, sugar, salt, milk powder, yeast) until well. Add cold water and mix until dough forms. Add butter and blend until the dough elastic and shine.
2. Cover the dough and rest for 50mins or until double the size.
3. Divide the dough into the portion that you prefer then roll the dough up. Put into greased baking tin and let it rise for 45mins or until 80% full and cover up.
4. Bake in preheated oven 210c for 40mins then remove the bread from the tin.

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

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

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

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

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

Chocolate Banana Bread by Ellena Guan

120g Unsalted Butter, soften
170g brown sugar
240g self-raising flour
2 large eggs (60g each)
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
3 Large banana, mashed (about 1 cup)
50g walnut (roughly chopped), optional
50g dark chocolate chips, optional

1. Preheat oven to 180 degree, grease and flour a loaf tin (21 x 11 x 6cm).
2. Sieved flour and baking soda together and set aside. Cream butter and sugar in a large mixing bowl using hand whisk till light and pale.
3. Add one egg and a spoonful of sieved flour and whisk till combined, repeat with the other egg. Lastly stir in remaining flour till everything is mixed through.
4. Mashed banana with a fork till smooth (no lumps), add it into the flour batter together with vanilla extract and mix well.
5. Lastly stir in chocolate chips and walnut if using then pour batter into prepared in and bake in preheated oven for 50 minutes or until a skewer inserted in the centre and comes out clean.
6. Remove and stand in …

Maccha Marble Bread (Green Tea) by Helen Kwek

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

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 doug…

Wholemeal bread by Joyce Yong

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

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

Milk & Honey Bread by Helen Kwek‎

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

- 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.

Garlic toast by Chia Hsia Teo‎

Basic bread


100g of lukewarm milk
25g of caster sugar
1/2 teaspoon of yeast
150g of bread flour
1/2 teaspoon of fine salt
15g of softened (not melted) unsalted butter


Combine the lukewarm milk, caster sugar and yeast in the bread machine pan and wait for 10min until yeast is activated.

Add bread flour.
Add the fine salt on top of the flour.

Put inside bread machine and press "Dough function"

During first 5 min let the mixture mix and scrape down the sides of the bread pan if there are any loose dough stuck at the sides.

After 5 min, add softened unsalted butter (not melted) and let the machine do the second knead (approx 20 min).

After kneading, let bread machine do the first proof for one hour.

Take out the dough and put it on a surface lightly dusted with flour. Punch the dough with fists to remove the air.

Roll the dough like a swiss roll and tuck in the two sides with the seams under the dough.

Put the dough in a lightly greased baking tray, cover with o…

Sourdough by Fc Ng

Matured stiffed sourdough starter
(Fed & leave at room temp 6-8hrs)


Artisan/Bread Flour 300g
Wholemeal Flour 50g
Cold water 200g+-
Sourdough starter 175g
Malt Extract 7g
SeaSalt 7g
Vanila extract 1tsp
Cinnamon & nutmeg sparingly
Dried Blackcurrants 50g

Mix all together with a mixer speed 1-5mins, speed 2-3mins, check for window pane stage.(add in blackcurrant at the end on low speed)Transfer to greased container to proof for an hr with cover on.Stretch & Fold every interval of 45-60mins for 2-3 times.Preshape and cover with damp cloth then rest for 20-30mins.Final shape in banneton and cold proof in the fridge for 10hrs .Preheat oven with dutch oven inside to 250ºc.Carefully unmould dough onto baking paper sprinkled with cornmeal .Steam oven for 2-3seconds, score the dough then transfer it into dutch oven to bake for 20mins with cover on, remove the cover and bake for another 10-15mins.Transfer to cooling rack to cool completely.

Chocolate bread by CookingMama MickeyPiggy

198g fresh milk
300g bread flour
10g cocoa powder
14g raw sugar
1 tsp salt
1 tsp dry yeast
14 unsalted butter
80g chocolate chips

Add in chocolate chip after 2nd kneading, then proof for 40 mins - 1 hour before bake. You may bake in oven or bread maker.

Bah Kwa & Cheddar Cheese Sourdough Loaf by Meng-Choo Tan

Unbleached Bread Flour - 250 gm
Stoneground Wholemeal Flour - 50 gm
Water - 75 gm
Milk - 100 gm
Honey - 30 gm
Salt - 6 gm
Butter - 30 gm
Instant yeast - small pinch (I measured this today and it was about 0.2 gm)
Sourdough starter - 150 gm
Cheddar Cheese cubes - 30 gm
Bah Kwa bits - 30 gm
Mix well with bm or mixer.
Rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Final shape
Proof about 45-60 mins in Basket

Preheat Dutch oven
Bake at 240C for total of 30 mins
(Remove cover after 15 mins)

For those without the Sourdough starter, this is the instant yeast version.

Unbleached Bread Flour - 325 gm
Stoneground Wholemeal Flour - 50 gm
Water - 150 gm
Milk - 100 gm
Honey - 30 gm
Salt - 6 gm
Butter - 30 gm
Instant Dry Yeast - 6 gm
Cheddar Cheese cubes - 30 gm
Bah Kwa bits - 30 gm
Mix well with bm or mixer.
Rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Final shape
Proof about 45-60 mins in Basket

Preheat Dutch oven
Bake at 240C for total of 30…

Pandan Loaf by Irene Chan-Whitlam

125ml milk
1 egg
260g bread flour
20g cake flour
20 butter
1/2 tsp yeast
20g sugar
1 tsp Pandan paste
1/2 tsp Pandan flavour

Put everything into your bread maker using basic loaf function.

Triple Chocolate Sourdough Wholemeal Loaf by Meng-Choo Tan

Flour - 200 gm
Wholemeal Flour - 100 gm
Whipping Cream - 50 gm
Water - 100 gm
Honey - 30 gm
Sugar - 30 gm
Salt - 6 gm
Butter - 30 gm
Instant yeast - small pinch
Sourdough starter - 150 gm
Valerian Cocoa Powder 10 gm

Mix well with bm or mixer.
Rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Cut & pre shape
Rest 20 mins
Add: Dark, white and semi sweet chocolate chips to dough.
Final shape
Proof about 45-60 mins in Basket

Preheat Dutch oven
Bake at 240C for total of 25 mins
(Remove cover after 10 mins)

Wholemeal Cheese Loaf by Irene Chan-Whitlam‎

2tsp oil
180ml water
60ml semi-skimmed milk
50g cheddar cheese grated
1tsp salt
1tsp sugar
300g bread flour
50g wholemeal bread flour
1tsp instant yeast

Set to basic loaf function. This yields a 500g loaf.

Challah Bread Loaf by Rena Seah Othman‎

Prepare time 5 minutes
Cook time 3 hrs
Ready in 3 hrs 5 minutes
Serving 12

3/4 cup milk
2 eggs
3tbsp margerine or butter
3 cups bread flour
1/4 cup sugar
1 1/2 tsp salt
1. 1/2 tsp active dry yeast
1. Add ingrdients to the pan of the bread machine in the order suggested by the Manufacture
Select BASIC or WHITE BREAD and Light crust.

Wholewheat walnut bread by Sirlina Lee

Milk 222g
Sugar 43g
Salt 4g
Butter 33g
Bread flour 300g
Wholemeal flour. 30g
Yeast 4g

Walnut 60g

1) Pour the milk, sugar, salt, flour & yeast into a big bowl & mix slowly for 2 minutes. Then mix in high speed( max at speed no. 2 or 3) for 8 minutes .

2) Slowly mix the butter in low speed for 5 minutes then follow by walnut slow speed for 5mins  then high speed for about 20mins. Rest the dough in a bigger bowl for about 45 mintues with plastic wrap cover the bowl.

3)Pump the air out from the dough. Place it on a 20 by 12cm baking tin, spread & mould evenly.

4) put aside for 2nd proofing for abt 50-60 mins. Preheat oven at 180*C .Egg wash the surface lightly.

5)bake at 170*C for about 35-40minutes.

*For breadmaker will be sweet bread mode with medium crust.

Wholemeal & Multigrain Almond Milk Bread by Meng-Choo Tan

Wholemeal & Multigrain Almond Milk Bread using liquid sponge preferment.

Put the following ingredients in the order and mix them well. Leave them in a warm environment for 1-4hr or up to 48hr in a fridge. You should see plenty of activity on the starter. It double in size and plenty of holes.

Sponge Preferment:
Almond Milk 240 gm
Instant Yeast 3gm
Wholemeal flour 140gm

When the starter is ready for use, add the rest of the dry ingredients together except salt. Gradually add salt while kneading the dough. Add butter and knead it in when dough is formed.

Main Dough:
Honey 60gm
Bread Flour 220gm
Instant Yeast 3gm
Butter 21gm
Salt 7gm

Multigrain 20gm
Baby Oats 10gm

Proof until double in size then "punch" it in but in my case I fold it in.
Fold & Shape into a loaf. Tuck in the edges and tighten the dough.
Proof until double in size.

 Baking time for the loaf @:
1. 200 degC for first ~30 mins with fan mode on and spritz about every 8 mins
2. Remove loaf and…