Light Buttermilk Wholemeal Bread

Here's my latest loaf of homemade bread baked in my Cornell Bread Master bread maker.

Light Buttermilk Wholemeal Bread

Wanna eat healthy homemade bread again, so I bake a loaf of wholemeal bread for breakfast. Homemade bread makes great snack for my 20mo++ toddler too.

Recipe adapted from here.

Ingredients:
(Makes a 2lb bread) 

1 cup buttermilk
4 tablespoons butter, room temperature
1 grade A egg, lightly beaten
2 tablespoons pure maple syrup
1/2 teaspoon salt
1 & 3/4 cups bread flour
1 & 1/4 cups wholemeal bread flour
1 & 1/4 teaspoons instant yeast


How to:

1. By following the bread maker's manual, I have listed the ingredients' sequence correctly - in terms of which ingredient goes into the bread maker first - in the list above.

2. Close the lid, select the "basic" setting, loaf size (2lb), crust type (light), and press start.

3. Once the baking cycle is done, remove the bread pan from the machine to cool down.

Note: Please add the ingredients into the bread pan by following your bread maker's manual.

I love the dome top!

Removed from the bread maker pan.

Light, soft, fluffy slices for breakfast!

Lovely crumbs.

If you're interested, here are some reference links:

1. How I retain the bread loaf's freshness and softness. 

2. Personal tips about using Cornell Bread Master bread maker (at the end of the post).

3. My homemade bread recipes archive. 

4. Functions available on Cornell Bread Master bread maker.

6

Chocolate Hazelnut Bread (baked in bread maker)

Here's my latest loaf of homemade bread baked in my Cornell Bread Master bread maker.

Chocolate Hazelnut Bread

It has been a while since I baked bread. I have a packet of ground hazelnut in my pantry. There's also a packet of high quality cocoa powder. I guess they will make quite a nice combo.

 

Recipe adapted from here.


Ingredients:
(Makes a 2lb bread) 

3/4 cup fresh milk
2 tablespoons butter, room temperature
1 egg, lightly beaten
1 teaspoon vanilla extract
1/4 cup molasses sugar
1 teaspoon salt
1 teaspoon cinnamon
2 tablespoons milk powder
3 tablespoons unsweetened cocoa powder
1/2 cup hazelnut meal (ground hazelnut powder)
2 cups bread flour
1 cup wholemeal bread flour
2 & 1/4 teaspoons instant yeast


How to:

1. By following the bread maker's manual, I have listed the ingredients' sequence correctly - in terms of which ingredient goes into the bread maker first - in the list above.

2. Close the lid, select the "basic" setting, loaf size (2lb), crust type (light), and press start.

3. Once the baking cycle is done, remove the bread pan from the machine to cool down.

Note: Please add the ingredients into the bread pan by following your bread maker's manual.

Fresh from the bread maker.

Ready to be sliced.

Sliced and ready to be packed.

If you're interested, here are some reference links:

1. How I retain the bread loaf's freshness and softness. 

2. Personal tips about using Cornell Bread Master bread maker (at the end of the post).

3. My homemade bread recipes archive. 

4. Functions available on Cornell Bread Master bread maker.

2

Cream Cheese Horlicks Hazelnut Bread (baked in bread maker)

Here's my latest loaf of homemade bread baked in my Cornell Bread Master bread maker.

Cream Cheese Horlicks Hazelnut Bread

Last week, I baked a loaf of Cheddar Cheese Bread. This week, I use cream cheese and I add some Horlicks powder and hazelnut meal to get that lovely malty and nutty flavor!

 

Recipe adapted from here.


Ingredients:
(Makes a 2lb bread) 

2/3 cup fresh milk
1/2 cup cream cheese, softened & cubed
4 tablespoons butter, softened
1 egg, lightly beaten
2 tablespoons molasses sugar
1 teaspoon salt
2 tablespoons Horlicks powder
1/4 cup hazelnut meal (ground hazelnut powder)
2 cups bread flour
1 cup wholemeal bread flour
1 & 1/2 teaspoons instant yeast


How to:

1. By following the bread maker's manual, I have listed the ingredients' sequence correctly - in terms of which ingredient goes into the bread maker first - in the list above.

2. Close the lid, select the "basic" setting, loaf size (2lb), crust type (light), and press start.

3. Once the baking cycle is done, remove the bread pan from the machine to cool down.

Note: Please add the ingredients into the bread pan by following your bread maker's manual.

The freshly baked loaf.

To be sliced soon!

I love the aroma of freshly sliced bread.

Close-up view of a slice.

Breakfast is perfect today: eating fresh homemade bread with my fresh dragon fruit & cranberries chia jam.

If you're interested, here are some reference links:

1. How I retain the bread loaf's freshness and softness. 

2. Personal tips about using Cornell Bread Master bread maker (at the end of the post).

3. My homemade bread recipes archive. 

4. Functions available on Cornell Bread Master bread maker.

0

Date, Apricot, Chia Seeds Tea Bread (baked in bread maker)

Date, Apricot, Chia Seeds Tea Bread

In her original recipe, Diana Henry said this, "My favorite tea bread: moist, fudgy, and completely moreish. It takes just minutes to put together. Wrapped in foil, it keeps for days – if you can manage not to eat it." Lovely, isn't it?

In this month's IHCC - Mystery Box Madness Challenge, we can choose a dish from Diana Henry or any previous ten IHCC chefs. This chosen dish must contain at least three of these mystery ingredients: harissa, eggs, saffron, pumpkin, maple syrup, dates, rose water, spinach, oranges, chickpeas.

I looked high and low and finally decided to bake Diana Henry's Date, apricot and pecan tea bread. Sue from Couscous & Consciousness had baked hers previously - Apricot, Date & Pistachio Loaf - which I read for reference as well.

So, here's mine: Date, Apricot, Chia Seeds Tea Bread. I omitted nuts and substituted with chia seeds. Oh, and I baked mine in a bread maker. The three mystery ingredients in this bread are: dates, egg, and oranges (orange zest in this case).

Ingredients: 
(Makes one 8" x 4-3/4" x 3" loaf)

(A): 
150g dried pitted dates, chopped
75g dried apricots, chopped
1 cup water

(B):
1/4 cup unsalted butter, melted & cooled to room temperature
1/4 cup rice bran oil
1/2 cup molasses sugar
Grated zest of one orange
1 egg, lightly beaten

(C):
1 cup all-purpose flour
2/3 cup wholemeal flour
1 & 1/2 teaspoons baking powder
1 teaspoon mixed spices
1/4 teaspoon salt
2 tablespoons chia seeds

(D):
Sesame seeds and chia seeds, for sprinkling


How to: 

1. Put ingredients (A) in a saucepan. Bring to boil over medium heat. Then reduce heat and simmer gently for about 10 to 15 minutes. You will have something that looks like a purée. Leave to cool.

2. Mix ingredients (B) together and set aside. Add in dates & apricot puree when it's completely cooled. Mix well.

3. In a mixing bowl, sift both flours. Add the rest of ingredients (C) and mix well. Make a well in the middle and stir in the date and egg mixture. Mix with a rubber spatula until well incorporated.

4. Pour this slightly sticky batter into a well-greased bread maker pan (remember to take out the kneading paddles), smooth the top gently with a spoon, and sprinkle sesame seeds and chia seeds generously on top.

5. Turn on the bread maker, close the lid, select the "bake" setting, loaf size (2lb), crust type (light), and press start. This cycle will end in an-hour's time.

6. Leave to cool for 10 minutes in the bread pan, then turn out on a wire rack to cool completely before slicing.

Look at those seeds!

Moist, fudgy, completely moreish.

Best served with your favorite cup of hot drink!

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Mystery Box Madness November '14.

14

Cheddar Cheese Bread (baked in bread maker) plus some tips about using Cornell Bread Master bread maker

Here's my latest loaf of homemade bread baked in my Cornell Bread Master bread maker.

Cheddar Cheese Bread

I aim to bake a fresh loaf of homemade bread every week. Homemade bread makes great breakfast and snack for the family. Leftover slices, if any, can be made into croutons, breadcrumbs, bread pudding, and french toast!

 

Recipe adapted from here.


Ingredients:
(Makes a 2lb bread) 

1 & 1/4 cups water
1 tablespoon butter, room temperature
2 tablespoons molasses sugar
1 teaspoon salt
1/2 cup full cream milk powder
2 cups bread flour
1 cup wholemeal bread flour
1 & 1/2 teaspoons instant yeast

2 cups shredded cheddar cheese*

*I shred the cheese from Kraft's Cheddar Cheese block until I get 2 cups. Don't reduce the amount or you won't get that nice cheesy aroma! Add them into the bread pan after the first beeping sound.


How to:

1. By following the bread maker's manual, I have listed the ingredients' sequence correctly - in terms of which ingredient goes into the bread maker first - in the list above.

2. Close the lid, select the "basic" setting, loaf size (2lb), crust type (light), and press start.

3. Once the baking cycle is done, remove the bread pan from the machine to cool down.

Note: Please add the ingredients into the bread pan by following your bread maker's manual.

Lovely golden crust and cheesy aroma!

Can't wait to slice you!

Sliced!

Soft, fluffy, moist, cheesy!

I keep the slices in a food grade zipper bag.

Some personal tips about using this Cornell Bread Master bread maker:

1. Rub the kneading paddles with butter/oil before pouring the ingredients into the bread pan. This will allow easy removal of the bread from the pan.

2. If you're using recipes from western countries, it's recommended to reduce the amount of yeast by half a teaspoon. Too much yeast will cause over-proofing and the top of your bread might collapse (caved in).

3. Don't leave the hot bread in the pan too long because the bottom of the bread will sweat and become soggy. This will affect the bread's shelf life.

4. Give the bread pan a few good shakes to dislodge the bread. If your bread doesn't come out easily, use a rubber/plastic spatula (NOT metal) to scrap around the bread.

5. Let the bread cool completely before slicing with a serrated knife. Then, you won't get broken slices.

6. Keep the slices in a food grade zipper bag to retain freshness and softness up to 3 days (depending on your house's humidity, you might need to observe the number of days).

7. My homemade bread recipes archive.


On a side note, I haven't started adding nuts and seeds (although I can't wait to do so!) to my bread because I haven't introduced them to my 14.5-month toddler.

Nuts are super allergens and notorious choking hazards, so I'm not comfortable introducing whole nuts to him before he turns 24 months. But I guess I can add some almond meal and hazelnut meal as a start.

10

Buttermilk Cocoa & Flaxmeal Bread (baked in bread maker)

Here's my latest loaf of homemade bread baked in my Cornell Bread Master bread maker.

Buttermilk Cocoa & Flaxmeal Bread

Recipe adapted from "Fresh Bread & Bakes from Your Bread Machine" book, p. 143.


Ingredients:
(Makes a 2lb bread)

1 cup buttermilk (I use powdered buttermilk reconstituted into liquid by adding water)
2 tablespoons butter, room temperature
1 egg, lightly beaten
1 egg yolk, room temperature
2 teaspoons vanilla extract
5 tablespoons molasses sugar
1 teaspoon fine salt
1/3 cup unsweetened cocoa powder
1/3 cup flaxmeal (ground flax seeds)
2 cups white bread flour
1/3 cup wholemeal bread flour
1 teaspoon instant yeast


How to:

1. By following the bread maker's manual, I have listed the ingredients' sequence correctly - in terms of which ingredient goes into the bread maker first - in the list above.

2. Close the lid, select the "sweet" setting, loaf size (2lb), crust type (light), and press start.

3. Once the baking cycle is done, remove the bread pan from the machine to cool down.

Note: Please add the ingredients into the bread pan by following your bread maker's manual.

Buttermilk Powder (bought from iHerb.com)

The lovely signature dome top of a well-baked loaf.

Soft & fluffy bread with chocolatey goodness!

Note: I have also blogged about how to retain the freshness of your homemade bread loaf.

4

Black Sesame, Chia & Flaxmeal Bread (baked in bread maker)

Here's my latest loaf of homemade bread baked in my Cornell Bread Master bread maker.

Black Sesame, Chia & Flaxmeal Bread

Black sesame powder, chia seeds, and flaxmeal are high in protein and omega-3. They are great milk boosters* for breastfeeding mothers!

*Results will vary depending on individuals.

Recipe adapted from here.

Ingredients:
(Makes a 2lb bread)

1 cup milk, room temperature
3 tablespoons honey
2 tablespoons butter, softened
1 teaspoon chia seeds, soaked in 2 tablespoons water
1 & 1/2 teaspoons fine Himalayan rock salt
1/2 cup black sesame powder
1/2 cup flaxmeal (I grind 1/2 cup flax seeds into powder)
2 cups white bread flour
1 cup wholemeal bread flour
2 teaspoons instant yeast


Note: You can easily buy organic chia seeds, black sesame powder, flax seeds, and Himalayan rock salt at organic shops.


How to:

1. By following the bread maker's manual, I have listed the ingredients' sequence correctly - in terms of which ingredient goes into the bread maker first - in the list above.

2. Close the lid, select the "basic" setting, loaf size (2lb), crust type (light), and press start.

3. Once the baking cycle is done, remove the bread pan from the machine to cool down.

Note: Please add the ingredients into the bread pan by following your bread maker's manual.

Cute dome top.

Packed with all things good.

A useful tip to retain homemade bread's freshness.

Use food grade zipper bags with air-tight seal.

2

Honey Buttermilk Chia Bread (baked in bread maker)

Here's my latest loaf of homemade bread baked in my Cornell Bread Master bread maker.

Honey Buttermilk Chia Bread

Recipe adapted from here.

Ingredients:
(Makes a 2lb bread)

1 & 1/4 cups buttermilk (I use powdered buttermilk reconstituted into liquid by adding water)
1 tablespoon butter, room temperature
3 tablespoons honey
1 & 1/2 teaspoons fine salt
2 tablespoons chia seeds
2 cups bread flour
1 cup wholemeal bread flour
2 teaspoons instant yeast


How to:

1. By following the bread maker's manual, I have listed the ingredients' sequence correctly - in terms of which ingredient goes into the bread maker first - in the list above.

2. Close the lid, select the "basic" setting, loaf size (2lb), crust type (light), and press start.

3. Once the baking cycle is done, remove the bread pan from the machine to cool down.

Note: Please add the ingredients into the bread pan by following your bread maker's manual.

Buttermilk Powder (bought from iHerb.com)

Sliced and ready to be served.

0

Sandwich Bread (Cornell Bread Master recipe)

Here's another loaf of homemade bread baked in my Cornell Bread Master bread maker.

Sandwich Bread

Recipe adapted from Cornell Appliances website.

Ingredients:
(Makes a 3lb bread)

250ml milk
150ml plain yogurt
1 egg, lightly beaten
1 teaspoon fine salt
80g castor sugar
540g bread flour
90g wholemeal bread flour
1 tablespoon instant yeast


How to:

1. By following the bread maker's manual, I have listed the ingredients' sequence correctly - in terms of which ingredient goes into the bread maker first - in the list above.

2. Close the lid, select the "sandwich" setting, loaf size (3lb), crust type (medium), and press start.

3. Once the baking cycle is done, remove the bread pan from the machine to cool down.

Note: Please add the ingredients into the bread pan by following your bread maker's manual.

Freshly baked!

Standing tall and proud. :D

Sliced and ready to be served.

  

This post is linked to the event, Little Thumbs Up (August 2014 Event: Flour) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and  hosted by Diana (Domestic Goddess Wannabe).

4

Bread Maker Milk Loaf (Basic vs French)

I need to justify the existence of the bread maker in my kitchen and maximize its features so that I get the most bang out of every buck my hubby spent in getting this birthday-and-anniversary gift. Haha.

Furthermore, I can make healthy homemade bread (and cake) for my two boys (hubby and baby)! :D

I made two milk loaves - one loaf with the basic white bread setting and the other loaf with the French bread setting.

Bread Maker Milk Loaf
(with basic white bread setting)

Recipe adapted from Kitchen Flavours.

Ingredients:
(Makes a 2lb bread)

1 cup milk, room temperature
1/2 cup water
2 tablespoons butter, diced
1 teaspoon salt
2 teaspoons molasses sugar
3 cups bread flour
1 teaspoon dry yeast


How to:

1. By following the bread maker's manual, I have listed the ingredients' sequence correctly - in terms of which ingredient goes into the bread maker first - in the list above.

2. Close the lid, select the "basic" setting, loaf size (2lb), crust type (medium), and press start. 

3. Once the baking cycle is done, remove the bread pan from the machine to cool down.

Note: Please add the ingredients into the bread pan by following your bread maker's manual.

Note: The middle sank a little because I accidentally spilled extra yeast when I was adding yeast to the flour. Too much yeast caused the bread to rise and collapse. [Source]

Bread Maker Milk Loaf
(with French bread setting)

Recipe from my Cornell Bread Master bread maker manual.

Ingredients:
(Makes a 2lb bread)

360ml milk, room temperature
1 teaspoon salt
3 tablespoons molasses sugar
520g bread flour (I use 500g bread flour + 20g wholemeal flour)
1 teaspoon dry yeast


How to:

1. By following the bread maker's manual, I have listed the ingredients' sequence correctly - in terms of which ingredient goes into the bread maker first - in the list above.

2. Close the lid, select the "French" setting, loaf size (2lb), crust type (medium), and press start. 

3. Once the baking cycle is done, remove the bread pan from the machine to cool down.

Note: Please add the ingredients into the bread pan by following your bread maker's instruction manual.

4