I've been test-baking and test-kneading with a bread machine for some time. It's a new model and I'm trying it because Just Health is selling it. I must say it's a really good one for its size and price. It's not a bulky one, just a small one that makes a one pound loaf. But it's light and doesn't take up too much of your kitchen space. But the best thing I love about it, it bakes really good bread. Not just that, it also kneads very good dough. I have tried quite a number of bread machines and this is the best, so far. It has a very high speed for mixing and kneading, allowing me to bake super soft and fluffy bread in as short as 2.5-3hrs. Because of the high speed of kneading, it's allowing extra time for proofing, giving enough time for the yeast to act on the ingredients. In most of the other bread machines I've used (including Cadware or Zojirushi), slow kneading and mixing happens, the loaf tends to lack flavor, and have inferior crumb texture or keeping qualities. The bread recipe here is a high water ratio dough recipe, but the bread machine handles it very well. If you're to knead it by hand, it's quite a messy one, because it can be quite sticky.
There are quite a number of recipes that comes with the bread machine. But this is the basic recipe that I use a lot. I bake this every two to three days for my little one, who's now 15mth old.
Starter dough (pre-gelatinized dough) recipe adapted from Alex Goh's
100g bread flour
70g boiling water
Add boiling water into the bread flour. Combine, making sure each part of flour gets in touch with the water. Store in fridge for at least one hour or up to 24hours before use.
Main bread dough recipe:
300g bread flour
50g all purpose flour
50g oat flour
100g purple sweet potato, steam-cooked
120g milk (Puree cooked sweet potato with milk until achieve creamy consistency, let cool)
3tbsp brown sugar
pinch of salt
2tbsp soy powder
1.Add all the ingredients into the bread machine in this order: sweet potato puree milk mix, oil, brown sugar, pinch of salt, bread flour, oat flour, soy powder and the pre-prepared starter dough in little pieces. Lastly, make a little well in the flour and place in the yeast.
2. Turn on the bread-kneading and proofing mode and let the bread machine does it work.
3. After the first proof, bring the dough out, punch it down and let rest for 10min.
4. After resting, shape into 100g round bun shape. Brush the top of bun with water and deco with rolled oat or black sesame seeds.
5. Proof for another 45min to 1hr until the dough doubles in size.
6. Bake at 170deg C for about 20min.