Smooth, Light and Rich Bread Made With a Bread Machine

Hello everybody, it's Louise, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Smooth, Light and Rich Bread Made With a Bread Machine. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Smooth, Light and Rich Bread Made With a Bread Machine, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Smooth, Light and Rich Bread Made With a Bread Machine delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few components. You can cook Smooth, Light and Rich Bread Made With a Bread Machine using 8 ingredients and 8 steps. Here is how you cook that.

I wanted to eat a moist, rich bread...
I put lots of butter on top too so it's a bit high in calories.

✿ This dough is is relatively high in sugar which causes it to burn more easily, so please keep and eye on it and cover with a piece of foil if needed.
✿ If you are making 1 bread-machine loaf: I think it should go without any problems using the ingredient amounts listed as described in step 6. Recipe by Mamu

Ingredients and spices that need to be Take to make Smooth, Light and Rich Bread Made With a Bread Machine:

1. 350 grams [180 grams] Bread (strong) flour
2. 45 grams [2 grams] Joshinko flour
3. 1 [1] Egg
4. 270 ml [140ml] Milk - measured with the egg listed above
5. 30 grams [16 grams] Sugar
6. 45 grams [24 grams] Unsalted butter
7. 5 grams [3 grams] Salt
8. 5 grams [2 1/2 grams] Dry yeast

Instructions to make to make Smooth, Light and Rich Bread Made With a Bread Machine

1. Put all the ingredients in the bread machine, and choose the 'soft bread' option or the 'light crust' option and press start.
2. If you are baking this in a bread pan: After the 1st rising is done, lightly deflate the dough, divide it into 4 portions and leave to rest for 15 minutes, taking care not to let it dry out.
3. Once again deflate the dough, and round off neatly. Place the dough balls with the seam sides down in a bread pan, and let rise again (2nd rise) at 35°C for about 40 minutes (until the dough rises up to about the rim of the pan).
4. Make a rather deep slash on top, and top the slash with butter. Bake the bread at 180 °C for 30 minutes. I'm not good at slashing bread, so I just cut it with kitchen scissors.
5. When it's finished baking, drop the pan from about a 30cm height onto your countertop to release the steam, then remove the loaf from the pan. It's soft, fluffy and moist.
6. If using a 1.5 loaf size bread machine to bake this: If you have a 1.5 loaf size bread machine, use the ingredient amounts listed for a 1 loaf. In the machine. This dough rises up very well, so if you use the 1.5 loaf amounts it will turn out like this.
7. If using a 1 loaf size bread machine to bake this: If you have a 1-loaf size bread machine, use the amounts indicated in [ ] brackets. Of course you can use the 1-loaf amounts, take the dough out and bake it in the oven instead.
8. I made crisscross cuts in the dough after the 2nd rise using kitchen scissors, and placed pats of butter in the cuts.

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