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My faithful 15 years old bread machine has finally kaput. Hubby bought it for me after a farm-stay in New Zealand. He was so impressed with the freshly baked bread made by the owner of the home where we stayed that he immediately bought this bread machine upon our return.

Actually the motor is still working fine but the mixing pan just does not engaged properly into the machine anymore. It has been dented at the bottom and, sadly, the agent says it cannot be repaired. As this model is no longer in production, the parts and accessories are completely out-of-stock too. Well, if you read this and happen to have an out-of-order machine but with the pan still good, please drop me a message. This faithful bread-machine has indeed churned out many a loaf of tasty bread for my family so it’s just too sentimental for me to discard it away.

HITACHI BREAD MASTER II, Model HB-E303

HITACHI BREAD MASTER II, Model HB-E303

Fortunately, my cake mixer can well do the job of a bread machine too, except that the bread can’t be baked in it. A  bread machine makes the job easier as the dough can be prepared, proofed and baked in the same machine without having to transfer the dough to a baking pan and then to the oven (for bread loaf).

My family loves bread, especially when it’s freshly baked and hot from the oven. I like to experience with different types of dough and fillings. Today, it’s tomato herb dough with sausage, peas & corn topping. The bread is in the oven now and I can smell the fragrant herbs wafting from the kitchen to the living room where I’m typing out this recipe!

TOMATO HERB BREAD

Ingredients :

(makes 80gm x 13 pieces)

(A)
100 gm bread flour
70 gm boiling water
– add the boiling water to the flour and mix well to form a dough
– cover and set aside to cool
– refrigerate overnight for at least 12 hours

This is the overnight dough

This is the overnight dough

(B)
125 gm tomato, blended
20 gm tomato paste
125 gm tap water
35 gm olive oil
– combine them well in a cup

(C)
400 gm bread flour
45 gm sugar
1 level teaspoon salt
1 tablespoon mixed herbs
1 tablespoon parsley flakes
1 sachet instant dry yeast (11gm)

(D) The Topping
Some Shredded White & Red Cheddar
Mayonnaise
Parsley Flakes/Mixed Herbs
Optional – Ham/Sausage/Bacon/Mixed Veg/Pea/Carrot/Corn/Onion/Bell Pepper/Tomato/etc

Method :

1)    In a mixing bowl, combine well all the ingredients in (C).
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2)    Add (A) and (B). Using a dough hook at Speed ‘5’(if you’re using a Kenwood Major), knead until dough is elastic and smooth (about 8-10 mins).
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Clockwise from top left - Knead dough until a smooth and elastic dough is formed

Clockwise from top left – Knead dough until a smooth and elastic dough is formed

3)    Leave the dough in the mixing bowl and cover it with cling wrap. Leave it to proof in a warm place for 45 mins until double in size.
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4)    Dust a flat working surface with some flour. Knead the dough into a round ball and cut it into smaller pieces of 80gm each. Roll them into balls and leave on a tray lined with parchment paper to proof for 15 mins.

Clockwise from top left - cut dough into smaller 8gm pieces, roll into balls and leave to proof for 15mins

Clockwise from top left – cut dough into smaller 80gm pieces, roll into balls and leave to proof for 15mins

5)    After 15 mins, using a rolling-pin, flatten and roll each ball to about 8cm long and top with your favourite ingredients. Here, I added sausage, corn, peas & grated cheddar cheese with roasted garlic and leave it to proof for another 50 mins.

See from top left to right - flatten and roll each ball to 8cm length and top with your own choice of ingredients

See pic from top left to right – flatten and roll each ball to 8cm length and top with your own choice of ingredients

6)    Just before baking, squeeze some mayonnaise over it.
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7)    Bake in a preheated 190°C oven for 15-18 mins. Remove from oven and cool on a rack.

Good for breakfast as well as a anytime snack !

Spongy inside and the melted cheese on top is so good! Great for breakfast as well as a anytime snack !

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