Bread machine recipes
Our top 3 of 4 Bread machine recipes
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Bread Rolls (bread Machine)
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Cherry and Sultana Loaf (bread Machine)
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Granary Bread (bread Machine)
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Diax - Diastatic Malt Flour, a diastatic (enzyme active) malt flour, made from finely ground malted barley used in small quantities (typically 5-10g per 1kg flour) to give improved rise, softer crumb and more crust colour development without the need for adding sugar. Diax is used - but not limited to - sticky malt bread, dinner rolls and Vienna bread.
Ingredients
- FOR THE TOPPING
- 240mls water
- 1 medium egg, beaten into the water
- 450 grams strong white bread flour (you can use brown)
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon Diax (optional), see notes
- 25 grams butter, softened
- 1 ½ teaspoons fast acting yeast
- 1 egg yolk, beaten with 15mls water
- Sesame seeds and poppy seeds, for sprinkling (optional)
Method
- Add the Ingredients to the Pan in the Order Listed, and process on the Dough setting.
- Lightly Oil Two Baking Sheets
- At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock back the dough and divide into 12 equal pieces. Shape into plump round rolls or into one of the following shapes:
- For cottage rolls, cut off one third of the dough, shape both pieces into rounds. Place the small one on top of the large one and make a hole through the centre with a lightly floured finger
- For knots, shape each piece of dough into a long roll, and tie into a knot
- For plaits, divide each piece of dough into three and roll each into a long sausage. Pinch the three strips together at one end then plait together. Tuck the ends under the seal
- Place shaped rolls on the prepared baking sheets, well spaced apart.
- Cover with oiled cling film and leave to rise in a warm place for 20-30 minutes, or until doubled in size. Meanwhile, pre-heat the oven to 200oc /425of/Gas 7
- Brush with egg glaze and sprinkle with sesame or poppy seeds if wished. Bake for 15 to 18 minutes, or until golden. Transfer to wire rack to cool
- Serve and Enjoy!
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Tips
Who can withstand the aroma of freshly baked bread? Besides, making your daily bread couldn’t be easier, add the ingredients, select the program, enjoy your bread it is a pleasing and economical way to have fun in the kitchen, just follow this recipe to make your own delicious bread.
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Add commentIngredients
- YOU WILL NEED
- 200mls milk
- 43 grams butter
- 1 medium egg beaten with the milk
- 400 grams strong white bread flour
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon light brown sugar
- ½ teaspoon fast acting yeast
- ADD AT THE ADDITIONS ALARM
- 75 grams glace (dried) cherries
- 75 grams sultanas, we use golden sultanas
Method
- Add the ingredients to the pan in the order listed in the above recipe and process on program one
- Serve and Enjoy!
John H Glen has contributed to these popular cooking recipes:
Tips
Diax Malt Flour – Diastatic (enzyme active) malt flour, made from finely ground malted barley used in small quantities (typically 5-10g per 1kg flour) to give improved rise, softer crumb and more crust colour development without the need for adding sugar. Diax is used - but not limited to - sticky malt bread, dinner rolls and Vienna bread. Malted Wheat Flakes smell fantastic and look great and have a pleasant chewy texture so are ideal for adding to breads to give a rustic appearance and an extra malty flavour. A typical proportion to add is around 150 grams per 1kilo of flour although more or less may be added to taste - not forgetting that they can be used on top of the loaf too. Malt Wheat Flakes can also be added with Red Malt Flour to give a granary flavour to your bread. Malted Wheat Flakes are excellent for other uses too - particularly good in your muesli for extra taste and crunch. Red Malt Flour is produced from carefully roasted wholegrain barley malt to give a rich red/brown colour and a bittersweet flavour which compliments many types of bread. Used alongside Malted Wheat Flakes, it will produce a fantastic Granary style loaf when used at 4% on Flour weight, and when used in a standard wholemeal loaf at around 2% on flour weight, it gives a superb boost to flavour and colour. This ingredient also comes into its own for the bread machine baker Put 10 grams in with your standard white / wholemeal recipe to transform your bread. Please note that this flour is not enzyme active, so will have no significant effect on dough, or bread texture.
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Add commentIngredients
- YOU WILL NEED
- 310mls water
- 1 tablespoon lemon juice
- 1 ½ tablespoons vegetable oil
- 440 grams wholemeal bread flour
- 50 grams strong white bread flour
- 10 grams red barley malt flour (see notes)
- 1 tablespoon skimmed milk powder
- 2 teaspoons salt
- 1 teaspoon soft brown sugar
- 1 teaspoon diax (see notes)
- 1 ½ teaspoons fast acting yeast
- ADD WHEN THE ADDITIONS TIMER SOUNDS
- 1 ½ tablespoons malted wheat flakes (see notes)
Method
- Serves / Makes: one 750 gram loaf
- Prep-Time: 5 minutes
- Program/Cycle: program 3, wholemeal setting
- Add the Ingredients to the Pan in the Order Listed In the Above Recipe
- Serve and Enjoy!
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