Almond Cream Buns: Sweet delicious buns

 I bake bread every weeks but lately I end up make a lot of white sandwich bread than other kinds of it. 

Simple Pound Cake

 The most basic cake that many people love, dense, rich and moist ^^.

Cinnamon nut buns

If you love eating bread, I believe you will think about buying a bread maker (or Home Bakery in Japan ^^).

Bacon, Caramelized onion and gruyere Focaccia

 I think I live a hectic life for almost 3 weeks (and it will continue until the kids go back to school, haha).

Plain Sandwich Bread from Bread Machine

I just bought a good ham last week and making a grand sandwich is a good idea (plus I will have a chance to show you my bread), I usually bake the sandwich bread myself (I like to play with the flour if I have a chance). For this sandwich bread, this is the adaptation that I make to suit the knead program of the bread machine. Because the bread machine (our home bakery) will produce heat while working with the dough, the recipe that we use normally with hand will be too dry in the machine. At first, you will see there is a lot of liquid in the dough, but the dough will drier as it rises in the machine. I don’t like baking in the machine, and I hope you will understand now that the texture of the bread will be a lot better (and when the machine do all the kneading process, it’s a little work to shape the dough and put it in the oven). This bread will be lovely golden and crisp when toasted, so if you don’t in a sandwich mood like me, you still can enjoy it anyway.

Plain Sandwich Bread from Bread Machine

4 X 4 X 12 inches loaf pan

Bread Flour	150 g.
All purpose flour	300 g.
Sugar	40 g.
Unsalted butter (soft)	40 g.
Salt	6 g.
Instant Yeast	7 g.
Egg	1
Whole Milk	280 g.
Melted butter	for brush the finish bread

Put all the ingredient in the pan of the machine and select the dough making program.

Generously brush a 12-inch loaf pan with butter. Set aside.

When the dough program is finish, take the dough out of the machine.

Turn out the dough onto a lightly floured surface, punch down the dough.. Cut the dough into 3 equal sizes dough, roll into the ball. Put the dough in the pan seam side down, press the dough a little bit.

Let rise in a warm place until the dough is almost double in size, about 30 minutes. Meanwhile, preheat the oven to 200°C.

Put in the preheated oven, rotating pan halfway through, bake until loaf is light golden brown, about 20 minutes.

Transfer pan to a wire rack, brush the bread with melted butter, cool for 10 minutes. Remove bread from pan, and let cool completely before slicing.

Easy Pullman Loaf from Bread Machine

As I say that bread machine is convenient, but if you want to get the best from it you have to do some little work too. I got this recipe from Japanese cookbook name: .............. the recipe name:ミルク　たつぷり　パン．オ．レ ( Milk Bread). In the book, the author bake in the machine but it will be better to bake in the oven. (You can bake in your machine but the result won’t be as good as in the oven. Because when you form the dough again to fit in the pan, the air pocket will be well distributed and the texture of the bread will be better.)

Because I want to use large pan, I double the quantity. Using Pullman pan is not tricky, just remember to brush it with a lot of butter (I like to use unsalted butter than shortening but fell free to use what you like.) to prevent the bread from stick in the pan.

Easy Pullman Loaf from Bread Machine

4 X 4 X 12 inches Pullman pan

	Small	4 X 4 X 12 inches Pullman pan
Whole Milk	210 ml.	420 ml.
Bread Flour	250 g.	500 g.
Sugar	20 g.	40 g.
Unsalted butter (soft)	20 g.	40 g.
Salt	4.5 g	9 g.
Instant Yeast	2.8 g	5 g.

Put all the ingredient in the pan of the machine and select the dough making program.

Generously brush a 12-inch Pullman loaf pan with butter, making sure to coat the underside of the lid, as well as the bottom and sides of the pan. Set aside.

When the dough program is finish, take the dough out of the machine. Punch down the dough.

Turn out the dough onto a lightly floured surface. Roll out the dough to a 12-by-8-inch rectangle, with a long side facing you. Starting at the top, roll the dough toward you, gently pressing as you go to form a tight log. Pat in the ends to make even. Gently roll the log back and forth to seal the final seam. Place the loaf, seam side down, in the prepared pan, and slide the lid three-quarters of the way closed.

Let rise in a warm place until the dough is ¾ of the pan, about 30 minutes. Meanwhile, preheat the oven to 200°C.

Close the lid completely and bake, rotating pan halfway through, until loaf is light golden brown, about 45 minutes.

Transfer pan to a wire rack to cool for 10 minutes. Remove bread from pan, and let cool completely before slicing.

Home Bakery

This is the word that Japanese people use to call bread machine, and by their way of using it can be their own bakery. They make many kind of bread by use it to knead the dough and bake or just knead. For me I like my home bakery too but I rarely bake in it, because the texture of the bread is not as good as bake in the oven (may be in other people’s machine, it can be good but I don’t like my results.). But using bread machine is so easy, just but all the ingredients and it will do all the kneading, the temperature is under control and some say that the texture of the bread is better than using your hand. For me home bakery is good both for a lazy day and for some recipe. But you just can’t use any recipes in the machine, the moisture of the dough that make in the bread machine have to be more. You have to adjust the recipes. But if you have the bread machine recipe and you want to try, just use less the liquid (little by little you may use all the liquid but if you put all you can’t take them all).

Anyway, when having new recipes you have to beware that every machine behave differently so watch the dough if they have been dry or too moist, you will adjust the recipe to be suitable to your machine.

Pictures from: Japanese cookbook

The bread made by using bread machine.