I have been sticking to Mammimo bread recipe ( for a year plus. I have modified it slightly to make it a whole meal bread. The only thing about this recipe is it requires the sponge dough method, which takes a longer time for proofing and also double kneading.

Recently, my friend gave me a new bread loaf recipe. I am happy to try it because she is a successful baker herself. I have slightly modified from hers. I like this recipe because it gives us soft loaf and doesn’t use the sponge dough method. Preparing and proofing time reduced! However, the only difference is I have to get full cream milk for this recipe.

The recipe – for this loaf that I would name ‘Mardenia’ 🤣 (bread loaf without sponge dough)

  • 300g bread flour
  • 10g milk powder
  • 2 tsp instant yeast
  • 25g sugar
  • 200 ml full cream
  • 1 egg yolk
  • 25g unsalted butter
  • 1 tsp salt

Knead in breadmaker. Let it rest for 30 minutes. Remove it and insert into baking mould. Proof for another 60 minutes. Bake for an hour under 160-170 degrees celcius for 60 minutes.

** you can bake it in the breadmaker itself but I prefer my loaf without a ‘kneading hole’

** I will slowly modify it to whole meal loaf as previously. Today I have it with added chia seeds :

Thanks Siew Li for the original recipe!

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