For all these years, I had an antique Sanyo bread maker that I had inherited from my mum. The machine was packed in box and flew with me all the way from Singapore to Melbourne in 2004 and it was only used twice because the machine is too bulky and makes only 1 kg loaf which is slightly too much for our small family.
After lots of persuasion, we finally bought a compact Breville 1 kg loaf breadmaker which can bake a smaller 0.75kg loaf. I was keen to get it tested.
For this test bake, I defied Breville instructions and used fresh yeast instead of dry yeast. The loaf turned to be great. Like most books and bloggers said, I agreed too that the fresh yeast make a better bread than the dried ones. The bread is very soft and stay fresh for the next day.
However, I must admit that using fresh yeast is such a hassle for me... Didn't like the idea of making sure that the yeast are always fresh and available whenever I need them for bread making. Dried yeast would be much more convenient for me.
Nevertheless, this is a great start for me and there will be more bread making in the future. I'm really keen to try out the water roux (gelatinization) method and other bread variations...
|Texture of this white bread is soft and moist.|
I think this bread can be easily made by hand without a bread maker. I think by following the ingredients and timing of bread making will create the similar loaf as what I did....just don't forget the "window" test after the 2nd knead...
For a 750g loaf:
Oil 1 tbsp
Salt 1½ tsp
Sugar 1½ tbsp
Bread flour 450g
Milk powder 1 tbl
Bread improver 3/4 tsp
Dry yeast 1½ tsp (I replace with 3/4 tbsp compressed yeast)
Place all ingredients into the loaf in the above order. Use SETTING 1 (BASIC) and press "start". The whole process takes 2hr 50min. Remove the loaf from the machine and from the loaf immediately when bake is complete.
Steps and timing of SETTING 1
1ST KNEAD 2 min
2ND KNEAD 28 min
1ST RISE 20 min
PUNCH DOWN 15 secs
2ND RISE 20 min
PUNCH DOWN 10 secs
3RD RISE 50 min
BAKE TIME 50 min