Sunday, April 23, 2017

Mayer Breadmaker - Wholemeal bread / White bread / Sugar twist bread

I have made bread 3 times this week trying different recipes.

2 are from Carol 自在生活.

Wholemeal bread


180ml cold water
14g sugar
1/2 tsp salt
250g bread flour
30g wholemeal flour
3g (3/4 tsp) instant dry yeast
28g unsalted butter

(Quite a bit of butter here.)

Using soft bread, 500g, dark crust.

Wholemeal Bread, added tiny bits of walnuts.

White bread


165-170ml cold water
20g sugar
1/2 tsp salt
250g bread flour
2g (1/2 tsp) instant dry yeast
15g unsalted butter

(Less butter.)

Using soft bread, 500g, dark crust.

Top with a bit of white sesame seeds. This is a very small loaf.

Both recipes are reasonably soft. Still looking for the best one.

Sugar twist bread

Wanted to try making this bread that I often buy from bakery.

Can refer here for the shaping part, though I'm not using the same recipe.

I used back the first recipe I have tried. I like that it uses vegetable oil. Healthier.


160g cold water
45g raw sugar (I use white sugar)
3g salt
20g coconut oil (I use vegetable oil)
210g bread flour
50g top/cake flour
3/4 tsp instant dry yeast

Select Ferment Dough which takes 1 hour 30 minutes.

It will knead continuously for 25 minutes and then stop for 1st proofing.

End of proofing.

First time shaping and baking bread in oven ever since I bought the breadmaker.

Dough is a little sticky. Shaping not very well done though. There's always a first time!

(Wanted to take photos on the shaping part. But very troublesome.)

Take the dough out, punch out the air, and divide into 4 equal portions. Roll into balls and rest for 15 minutes.

Roll each portion into a long rope shape until length is twice of pan. Hold the 2 ends and twist until tight. Then join the 2 ends and seal.

Leave it to proof for 45 minutes. This is how it looks.

Brush with egg and sprinkle sugar on top.

Bake in oven at 170 deg C for 20 minutes or until golden brown.

Home-baked sugar twist bread!

Soft and smells good just like from bakery!