Monday, 17 July 2017

My friends always ask me to how to make basic bread without breadmaker machine.  I personally do not like to use breadmaker machine as the shape is pretty standard and the crust is not as good as the handmade bread.  I am going to show you the below easy steps that everyone can bake too.

Yields:  1 Loaf


200 g of bread flour
50 g of wholemeal flour
1 teaspoon instant yeast
2 tablespoon custard sugar / brown sugar
3 tablespoon of skim milk
1/2 teaspoon salt
45 g of unsalted butter / vegetable oil / olive oil
140 ml of warm water (110 degrees F or 45 degrees C)
1 Egg (keep some egg white enough for brushing)
Some roll oats or poppy seeds for sprinkle on top of bread


Step 1:

Pour all dried ingredients, butter then water and egg in the bowl of your stand mixer and knead and for 15 mins at medium speed until it had come together and is beginning to become elastic and tacky but not sticky.Tacky dough behaves sort of like a Post-it note, sticking to a surface but peeling off easily.

Step 2:

Cover the bowl with plastic wrap or kitchen towel and keep this at warm place. Let the dough rise for 45 to 60 mins, until doubled the size. I usually place this in the microwave. But, without turning on.

Step 3:

a) Gently punch down the dough to release air.
b) Turn the dough lightly floured surface.
c) With the rolling pin, roll the dough into a rectangle.
c) Folding the top side of the dough to the centre.
d) Folding the bottom size of the dough overlap the edge.
f) Folding both sides of the dough into center and tuck in all the edges.
g) Flip over to the other side

Step 4:

Place the dough into square baking pan (22.5 cm X 12.5 cm) line with non-stick baking paper. Cover with plastic wrap or a kitchen towel and allow it to rise for another 45 to 60 minutes or until it doubles in volume.

Step 5:

About 10 mins towards the end of proofing time, preheat oven to 375 degrees F (190 degrees C).

Step 6:

Brush the dough with egg white/water mixture and sprinkle with roll oat or poppy seeds . This is optional.

Step 7:

Bake for 35 to 45 minutes or until top is lightly browned. Remove from oven and after 5 minutes remove from pan. Let it cool on the rack before slicing.

Bread will keep at room temperature for 2 - 3 days. Loaves can also be wrapped in foil and plastic, and frozen for up to couple of months.


Do not let the salt come into contact with the yeast when you pour the dried ingredients as it will kill the yeast.

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