I used to have a bread machine but the blade went loose so I gave up using it. My dad who is in Indonesia told me to send it back to him to see if he could fix it. He tried fixing it recently but accidentally broke the seal around the blade 😅 the blade is not loose anymore but now the bowl has no seal!
I told him to try mixing the wet ingredients with the flour manually before putting into the machine for kneading to see if it works. So we used this recipe to test bake with the machine. But after 2 tries, the bread still came out hard and dry. I wondered if the recipe is not suitable for our bread machine and decided to test bake this using my stand mixer and oven.
Original recipe uses full cream milk and unsalted butter so I’ve to replaced these two to dairy-free options so that A can eat them safely.
http://happyhomebaking.blogspot.com/2016/03/bm-milk-loaf.html
Not sure why bread didn’t rise tall enough to fill my loaf tin 😐 it is very soft and taste great on the first day but for subsequent day is good to toast it a little.
Ingredients:
- 200g unsweetened soy milk (@kikkoman_tounyu)
- 250g bread flour
- 20g caster sugar
- 20g vegan butter (@plantbasednuttelexsg)
- 3g salt
- 3g instant yeast
Steps:
- Mixed all ingredients in stand mixer except butter. Let it knead till shaggy dough is formed. Add butter and continue kneading till dough comes clean from the side.
- Shape it into a tight ball. Let it proof till double (45mins-1hour).
- Degas and hand knead awhile. Divide to two dough. (Total dough about 480g. So 240g each). Bench rest for 10 minutes
- Roll out the dough into a long rectangular shape (about 20cm x 40cm) , fold left and right of the longer side to the center, roll it from the shorter side to get a Swiss roll bun. Pinch to seal. Repeat for another dough ball.
- Let Swiss roll dough rest in loaf tin till doubled.
- Bake at preheated oven of 170deg for 45mins. Let it cool completely on cooling rack
