Wednesday, April 9, 2008
After my two attempts with the Bread Machine, I was searching for the reason(s) as to why my bread turned out so coarse and basically hard. I had comments coming from friends (mainly my sifu bloggers *wink*) and some how, I still couldn't figure where I went wrong. Anyway, I went with babe to the bake ware shop downtown in Petaling Street during lunch time last week to buy some baking stuff and at the same time to get a little advice on this bread making thingy.
They gave me some bread recipes and told me that I should add either some Bread Softener or Bread Improver into my recipe (it is either one or the other, not both). So, I decided to listen to them and during the weekend, I looked through their list of recipes and decided to go for the Sultana Bread recipe as I still have a packet of sultanas in the cabinet.
I used the ingredients as listed but I adapted the sequence of putting in the ingredients to that Bread Machine. Whilst I was putting in the ingredients, I noticed that this recipe recommended cold water. In the previous 2 attempts, the recipe book that came with the Bread Machine only mentioned water, which I put in room temperature water. Every other ingredient seems similar, with the exception of the 2 tbsp of Bread Improver which I added to the batter.
I am glad to say that this time, my bread turned out to be more palatable than the first 2. The texture of this is definitely softer and as I selected medium crust, this loaf has a more appetizing appearance. I did this on Saturday evening, so I didn't have any left to bring to work for the test bunnies. Didn't want it to mold like the 1st one. So, next time lah.. my little test bunnies at work :)
The bake ware shop's recipe for the sultana bread is this...
280ml cold water
1 1/2 tsp Instant Dry Yeast
2 tbsp Margarine (I substituted this with Veg Oil)
400gm High Protein Flour (Bread Flour)
1/2 tsp Salt
3 tbsp Brown Sugar
2 tbsp Butter Milk Powder
1/4 tsp Bread Improver