Skip to main content

Fully automated Breadmaker loaf


Sultana, Dates and Walnut Loaf  ......... I made this enitrely by using my Kenwood Breadmaker and so far it has never failed me.  I just dump everything  into the breadpan accordingly and after 3hrs 25 mins., it will transform the few ingredients into a tasty golden loaf of bread.  Well, at least it helps to take away all the hard work of mixing, kneading and sweating in this sweltering heat!  Also it saves me lots of washing up.







This bread is soft and fluffy and I like to dip this in Balsamic vinegar and olive oil and not forgetting my good, old 2 in 1 black coffee.  If you can't finish the whole loaf in a day, no worries, keep it in a plastic bag and store in a breadkeeper ...... stays fresh till the next day.

Ingredients
  • 9 fluid oz water
  • 6 tsps honey
  • 2.1/4 Tbsp olive oil
  • 1 lb or 16 oz high protein flour
  • 4 tsp skimmed milk powder
  • 1/2 tsp cinnamon
  • 1 oz caster/brown sugar
  • 3/4 tsp salt
  • 1.1/2 tsp dry yeast (this to be put in the centre)
  • 4 oz sultanas, dates, walnuts (slightly toasted and coarsely chopped), or other dried fruits as preferred
Note :
  1. The dried fruits and nuts are to be added in when the machine makes an audible sound during the kneading cycle.
  2. If butter is preferred to olive oil, use 1.1/2 oz, cut into pieces and to add in after adding in the salt.
Select Programme 8, which is for sweet bread.  A lovely, aromatic loaf will greet you after 3hrs.25mins.



Labels:

Comments

  1. My Little SpaceApril 6, 2010 at 4:49 PM

    I use my breadmaker for dough mixing only and still prefer to bake it in the oven. My kids love it that way! The best thing about the breadmaker's bread is the crust. Hmm.mm. delicious crust ever! Best for coffee.

    ReplyDelete
  2. Elin ChiaApril 6, 2010 at 6:37 PM

    Cheah..Gardenia has to close shop soon...:p That's a good one and thanks for sharing the recipe. Healthy too...no preservative! :))) Thumbs up

    ReplyDelete
  3. ann lowApril 6, 2010 at 6:55 PM

    Looks good for breakfast. I have a breadmaker at home but seldom use it. I really have to check whether it's still working or not.

    ReplyDelete
  4. penny aka jeroxieApril 6, 2010 at 7:41 PM

    I wish I have space in my kitchen for a breadmaker. One day I hope.

    ReplyDelete
  5. Angie's RecipesApril 6, 2010 at 7:43 PM

    The bread looks perfectly baked!
    I gotta try dipping my bread with Balsamic vinegar and olive oil next time.

    ReplyDelete
  6. PamApril 6, 2010 at 8:07 PM

    Your bread looks and sounds delicious. Add a slab of butter and yummy! Guess I will have to get a breadmaker!

    ReplyDelete
  7. Sonia ~ Nasi Lemak LoverApril 6, 2010 at 9:10 PM

    Must consider to buy one bread machine...

    ReplyDelete
  8. Divina PeApril 6, 2010 at 9:33 PM

    That is a beautiful loaf of bread and the texture is perfect.

    ReplyDelete
  9. PeteApril 6, 2010 at 9:47 PM

    A good wonderful machine to have in the kitchen!

    ReplyDelete
  10. Sokehah cheahApril 7, 2010 at 12:34 AM

    Kristy
    Agree with you, the crust is yummy.

    Elin
    You're welcome. It's more wholesome than Gardenia, as it's very filling.

    Anncoo
    Yup, better check it, and start to use it again.

    penny
    I store it after using, so that leaves more work space in my kitchen.

    Angie
    The dip is wonderful when the bread is fresh, especially the crust.

    Pam, Sonia and Pete
    It's indeed a good investment and it doesn't cost much. I've tried with about 5 recipes and they all turned out good. Once you've got used to it, then you can substitute the ingredients.

    Divina
    Thanks. Yes the texture is perfect, very unlike those sold commercially.

    ReplyDelete
  11. TREAT AND TRICKApril 7, 2010 at 2:14 AM

    Hi..first time here..mmmm..bread looks so soft and nicely baked, great combo too...

    ReplyDelete
  12. tigerfishApril 7, 2010 at 8:43 AM

    so easy to use? don't even need to knead? sounds good for baking idiot like me...

    ReplyDelete
  13. JeannieApril 7, 2010 at 11:00 PM

    A beautiful loaf of bread! I used to bake bread with a machine too until it died on me! Now I have to use my Kmix to do the kneading for me and bake in the oven.

    ReplyDelete
  14. Sokehah cheahApril 8, 2010 at 12:16 AM

    TREAT AND TRICK
    Thanks for dropping by. Will hop over to your blog for a quick tour!

    tigerfish
    Yes, very easy, you just follow the instructions, add in the ingredients accordingly, and after the prescribed time, you'll be greeted by a sweet aromatic loaf of bread.

    Jeannie
    Sometimes I also use the machine to knead and proof the dough. Then I'll take out and shape to whatever I fancy, buns, etc. This machine is a good investment.

    ReplyDelete
  15. MaryMohApril 8, 2010 at 2:52 AM

    Wow...looks perfect. The texture looks so soft. Cheah, I wish I am your neighbour. I'll buy from you :D

    ReplyDelete
  16. Sokehah cheahApril 8, 2010 at 8:56 AM

    Mary, if you were my neighbour, you'll be my guinea pig. Sometimes I let my neighbour sample my 'creations'. He's an X chef, a Swiss. He'll give comments, good and bad.

    ReplyDelete
  17. UnknownJuly 12, 2014 at 10:13 PM

    Hi, will I able to omit milk powder if I do not have that? :)

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 13, 2014 at 9:35 AM

      I'm not too sure because I've always added in the milk powder. It does enhance the taste of the bread. Perhaps you can try.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...
28 comments
Read more