Return of the Bread Maker…..
Hands up those of you who haven’t used your bread machines in a long, long time?
Raise your arm if you threw in the towel after yet another loaf of dense bread,so heavy you could use it as a door-stop?
I can answer yes to all-of-the-above, which is appalling considering my friend Kerry lugged my machine all the way from England for me (they were much cheaper over there, back in the day). Mine has been languishing in a cupboard in my laundry…….until we went for lunch with our friends Micheal and Pieter. Micheal served a lovely crusty bread with his homemade roasted tomato soup. If it hadn’t been for the shape I would have been convinced it had been baked in the oven!
Needless to say, I left their place clutching the recipe and the very next day I dusted off my machine and made a loaf – sadly, it wasn’t anything like his
It transpired I was using the wrong flour (duh) and he forgot to mention that he didn’t use the milk powder! The next attempt was perfect and I’ve made it 3 times since. Fluffy and light with a smashing crust, it’s the best bread I have ever made in my bread maker!
Hint – I like to use Spray & Cook on the paddle in the container to make removal of the bread easier.
Put the following ingredients into the bread maker in this order:
2 tsp dried instant yeast
350g white bread flour – sifted
1 tsp sugar
1 TBSP soft tub margarine
1 tsp salt
2 TBSP sesame seeds
125ml plain yogurt
150ml warm water
I set my machine to dark crust and the basic programme of 3 hours.
When your machine indicates the bread is ready remove and allow to cool for 10 minutes. Using oven gloves to hold the container remove and place on a rack to cool, if you leave the bread in the container you won’t get such a good crust.
Nothing nicer than fresh bread and real butter!