I have been sticking to Mammimo bread recipe (https://17chipmunks.wordpress.com/2018/11/29/mammimo-bread/) 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 : https://youtu.be/
Thanks Siew Li for the original recipe!