Simple Sandwich Toast

Prep Time : -
Cook Time : 12 min
Yield : 2 servings
Freezer Friendly : No

Ingredients:

1tsp butter
2 slices homemade raisin bread
1 chicken sausage,sliced
1tbsp shredded mozzarella cheese
Sprinkle of pork floss (optional)

2 tsbp olive oil
2 eggs
Sprinkle of Italian seasoning (optional)

2 bananas

Steps:
1) Heat 1 tsp butter in a wok under small fire. Spread the melted butter by swirling the wok.
2) Put a slice of bread into the wok. Spread sliced chicken sausage onto 1 slice of bread, then top with mozzarella cheese and another slice of bread to make a sandwich.
3) Place a ceramic bowl on top to keep the sandwich neat. After about 2-3 min, the bottom slice of bread turns brown, flip the sandwich with a spatula.
4) When the bottom slice of bread turns brown, serve by cutting the sandwich into 2. Sprinkle sandwich with pork floss and serve with sunny side up.
5) While the wok is still hot, under small fire, put 1tbsp olive oil and crack an egg onto the wok. It is important that the oil is cold to get a smooth looking egg. Close the lid, wait for 1 min, sprinkle Italian seasoning and serve. There is no need to flip the egg as the heat will be evenly distributed to 'cook' the upside of the egg when the lid is closed. Repeat with the other egg.
6) Serve with banana to make a complete meal.

Hokkaido Milk Bread

Prep Time : 2 hrs 25min

Cook Time : 35 min

Yield : 1 loaf

Freezer Friendly : Yes

I always wanted to make light and fluffy bread. Unfortunately, all the breads from the breadmaker recipe does not yield smooth texture as those I bought in bakery. They are just 'coarsely' textured bread which I myself does not really favour. My BM uses Alex Goh's scalded dough method.

I found this recipe on pininterest which is using Tang Zhong method and decided to give it a try as I always believe I can make those soft breads if the seller at marketplace can do it (I mean I believe that they did not put any bread softener/preservatives like normal bakeries)

Result? The best bread I have ever made! Though the crust seems hard when I press it, it us surprisingly soft to eat after slicing it. Super yum! I think my toddler will love it! 

Ingredients:

Tang Zhong

25g bread flour

100ml water

Bread

125ml fresh milk, lukewarm

1 egg + 1 for eggwash

50g cane sugar

1tsp salt

350g bread flour

2 1/4tsp instant yeast

30g unsalted butter at room temperature

Steps:

1) To use Tang Zhong method, whisk bread flour and water in a saucepan, put under medium-low heat, whisking continuosly until the mixture thickens to pudding like texture, and you can draw a clear line in middle using your whisk. It took me 2-3min. Off fire.

2) Put the bread ingredients except butter and egg for eggwash in accordance to sequence above into breadpan.

3) Insert breadpan into BM, select Function 6, Dough which takes 20min. As soon as the mixture binds together( after 1 min of mixing), add butter and Tang Zhong mixture. 

4) Do the window pane test, if fail, hand knead a few more minutes until pass.

5) Put the dough back into breadpan (without on) to proof for 40min or until double size. 

6) Punch out air from dough, divide into 4 equal portion, roll each portion into a ball, place in a greased tray, let it sit for 15min.

7) Roll out each dough into oval shape, fold the left and right side of oval shape into the middle, like how you fold your sleeve of a shirt. Take note the width of the roll will depends how much you fold, so ensure after folding, the width is a little smalker than the width of your loafpan as it will rise during the 2nd proof. Then from the bottom, roll up like you roll a carpet, place into greased loaf pan with seam side down. 

8) Let it proof for another 40min until it reaches just below the rim of 9x5 inch loaf pan.

9) Pre-heat oven to 175 degree celcius.

10) Egg wash the top and bake for 35min until top is brown and sounds hollow when loaf pan is tapped.

Original Recipe: 

http://dessertfirstgirl.com/2015/02/hokkaido-milk-bread-tangzhong.html

Cinnamon french toast

Prep Time : 10 min

Cook Time : 20 min

Yield : 3-4 servings

Freezer-friendly : No

Ingredients:

2 eggs

1/4cup fresh milk

1/2cup castor sugar

1/2tsp cinnamon

4 slices of french bread, cut into 1 inch cubes

3tbsp unsalted butter

Steps:

1) Whisk egg and milk in a bowl.

2) Mix cinnamon and sugar in another bowl.

3) Heat butter in non-stick pan/wok.

4) Put half of the bread cubes into egg mixture, ensure each cubes are covered.

5) Transfer into wok and stir-fry with wooden spatula until sides are browned, about 3min.

6) Transfer into bowl with cinnamon mixture, mix with a spoon to ensure all sides are covered.

7) Serve.

Original Recipe:

http://www.recipetineats.com/cinnamon-french-toast-bites/

1 hour french bread

Prep Time : 40 min

Cook Time : 20 min

Yield : 1 big loaf

Freezer-friendly : Yes

Ingredients:

1 1/2 cup warm water

1tbsp honey

1 1/2tbsp instant yeast

1 1/2tsp salt

3 1/2cups all purpose flour (i use 3cups bread flour)

Steps:

1) Mix water, honey, yeast and salt in a glass bowl. Let it sit for 7-10 min until bubbles are formed.

2) Pour mixture into breadpan, add flour, press knead function for 10 min (donlim BM Function No.6)

3) Pre-heat oven to 200 degrees celcius.

4) Take out the dough from the breadpan, shape it into long oval shape and place onto baking tray lined with parchment paper.

5) Let the dough rise for 15 min.

6) Cut slits on top and bake for 20min or until bread is browned.

Original Recipe:

http://www.mymundaneandmiraculouslife.com/foodie-fridays-easy-peesy-french-bread/

Sandwich Corn Bread

Prep Time : 15min

Cook Time : 3 hours 15 min

Yield : 1 loaf

Freezer- friendly : Yes

Ingredients:

80ml water

350g bread flour

40g sugar

Pinch of salt

4g instant dried yeast

150g frozen corns kernel

50g unsalted butter

1) Blend corn with 2tbsp water.

2) Add blended corn and all ingredients into breadpan in the order listed above.

3) Select Basic Bread Function "Donlim BM Function No.1", crust intensity "light" and weight 700g.

4) Let cool completely on wire rack before slicing.

Original Recipe:

I love tasty healthy treats by Alan Kok

Simple Fritatta Bread

Prep Time : 10 min

Cook Time : 20 min

Yield : 6 fritattas

Freezer Friendly : No

Ingredients:

6 pcs of white bread

4 eggs

Italian herbs

Steps:

1) Pre-heat oven at 200 degrees celcius.

2) Flatten bread with a rolling pin.

3) Place flatten bread into muffin tray, press the bread to touch the muffin tray as close as possible with fingers.

4) Beat eggs, pour to fill the bread. Put Italian herbs onto the egg.

5) Pop into oven for 20min or until browned and egg is cooked.

Stuffed bread

Prep Time : 10 min

Cook Time : -

Yield : 1 serving

Freezer friendly : No

Ingredients:

2 pcs white bread

St. Dalfour wild blueberry jam

Pecans

Kelloggs plain cornflakes

Steps:

1) Spread jam onto a pc of bread, top with another pc of bread to make a sandwich.

2) Place a heart shape cookie cutter in the middle and press down firmly.

3) Remove the heart and cookie cutter. Fill the hole with pecans and cornflakes.

4) Serve with the heart shape bread as well.

Soft Raisin Butter White Bread

Prep Time : 15 minutes
Cook Time : 3 hours 19 minutes
Yield : 1 loaf of bread
Freezer Friendly : Yes

Ingredients:
1 cup fulll cream milk
1 tsp sugar
1/2 tsp salt
350g bread flour
2tsp instant active dry yeast
3tbsp cold unsalted butter, chopped
4tbsp raisins

Steps:
1) Add all ingredients into breadpan in the order above except butter & raisins.
2) Insert and lock breadpan into breadmaker. Select Mode 1: basic bread, Weight:900g, Crust Intensity:Light, press Start.
3) After 2 minutes, add butter then raisins.
4) Cool on wire rack for 20 minutes before slicing the bread.
5) Serve warm or freeze in freezer bag for on-the-go breakfast.


Original Recipe:
Donlim Breadmaker Recipe 1 

Easy Bread Dough

Prep Time: 1 hour

Cook Time: 20 min

Yield:8 mini buns

Freezer Friendly : No

Ingredients:

1tbsp olive oil

1/2cup warm fresh milk

Pinch of salt

1/2tbsp brown sugar

1 1/2cup bread flour

1tsp instant yeast

Raisins (optional)

Steps:

1) Put all ingredients in the order above into breadpan and lock into breadmaker, press function no.6 (dough).

2) Divide the dough into 8 equal portion, roll into bun shape. Put onto baking pan lined with parchment paper, then in oven (off) to proof until double size. It took me 45min in this hot weather.

3) Bake at 180 degrees for 20min.

If you plan this as kid activities, the steps are as follow:

A) Mix all dry ingredients on rolling mat.

B) Make a well in centre, add oil and milk. Use a spoon to stir until combined. 

C) Hand knead for 10 min.

Follow by step 2&3 above.

You can also make it dairy-free by substituting warm fresh milk with warm water.

Original Recipe:

http://rainydaymum.co.uk/easy-bread-dough-cooking-with-kids

Spinach Bread

Preparation Time : 35 minutes
Cooking Time : 3 hours 19 minutes
Yield : 10-12 slices of bread
Freezer Friendly : Yes

Starter Dough Ingredients:

100g bread flour

70g boiling water

Starter Dough Steps:

1) Pour boiling water onto bread flour, mix with fork. 

2) Refrigerate for 20mins or overnight (more than 8 hours).

Bread Ingredients:

Starter dough

40g grapeseed oil

100g spinach puree

50g water

2 tbsp formula milk (or normal milk powder)

2 tbsp brown sugar

Pinch of salt

200g bread flour

50g all purpose flour

1.5 tsp active dry yeast

Bread Steps:

1) Remove breadpan from breadmaker.

2) Put in all the above ingredients except starter dough (in sequence listed above).

3) Insert and lock breadpan into breadmaker.

4) Select Mode No.1 (basic bread), select weight 700g, select crust intensity light, press start. (I use Donlim Breadmaker)

5) When all ingredients are combined, around 2 minutes, add in starter dough bit by bit. 

6) Bread should be done in 3hours and 19 minutes.

Tips : Remove bread from breadmaker immediately when the bread is ready to avoid the bread shrinking.

Serve with your favorite jam or toppings, otherwise, throw into freezer ziplock bread for the coming busy week on-the-go breakfast! To serve, just steam for 15 minutes ( I throw into the steamer straight from the freezer the moment I wake up so that when I am ready to go, so is the bread) and it tastes as soft as freshly made!

Original recipe : Donlim Breadmaker Recipe Book

Raisin Wholemeal Bread

Prep Time : 15 minutes

Cook Time : 3 hours 20 minutes

Yield : 1 loaf of bread

Freezer Friendly : Yes

Ingredients:

2 tbsp grapeseed oil

1 egg

150ml full cream milk

2tbsp brown sugar

Pinch of salt

300g bread flour'

50g wholewheat flour

2tsp instant active dry yeast

4tbsp raisins

Steps:

1) Add all ingredients into the breadpan in the order above except raisins.

2) Insert and fix the breadpan into the breadmaker.

3) Select Mode 1:basic bread, Weight:900g, Crust Intensity:Light, and press Start.

4) After 2 minutes, when a dough is formed, slowly add raisins.

5) After done (3 hours 20 minutes), cool down for 30 minutes before slice the bread. Serve or freeze in freezer bags.

Original Recipe:

Donlim Breadmaker Recipe 3

Fluffy Egg Baked Bread

Prep Time : 5 minutes

Cook Time : 10 minutes

Yield : 1 serving

Freezer Friendly : No

Ingredients:

1 pc spinach bread

1 egg

Little unsalted butter

Steps:

1) Pre-heat oven at 180 degrees.

2) Separate egg white from egg yolk.

3) Beat egg white with electrical whisk until stiff peak.

4) Scoop egg white onto bread, leaving a place at center for egg yolk

Original Recipe:

http://www.homemade-baby-food-recipes.com/baked-fluffy-eggs-recipe-for-baby.html

Zucchini Bread

Preparation time: 20 minutes

Cooking Time : 45 minutes

Yield : 4-5 adult servings

Freezer Friendly : Yes

There is no zucchini can be found in where I live, in a small town. My friend brought some zucchini for her kids from another town and she is kind enough to give away 2 zucchini for my girl! I was excited about it that I immediately pureed and freeze worrying that it will go bad the next day. I search for zucchini recipe and i decided to make zucchini bread for my girl.

Ingredients :

3 eggs

1 cup grapeseed oil

1 cup brown sugar

3 cups all purpose flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

3 tsp ground cinnamon

2 cups zucchini puree

Steps:

1) Preheat oven at 165 degree celcius.

2) Ready 2 baking pan (8 inches x 4 inches) with parchment paper. 

3) Put egg, oil and sugar in a mixing bowl. Beat with electrical mixer.

4) Add salt, sifted flour, baking powder, baking soda, cinammon into the mixture. Beat well.

5) Add zucchini puree and mix well.

6) Pour batter into baking pan.

7) Bake for 45 minutes or until the fork comes out clean when put into middle of the cake.

8) Cool on wire rack before removing the cake.

Original Recipe:

http://allrecipes.com/Recipe/Moms-Zucchini-Bread/

Soft Butter White Bread

Preparation Time : 15 minutes

Cooking Time : 3 hours 19 min

Yield : 10-12 slices of bread

Freezer Friendly : Yes

Ingredients:

1 cup low fat milk

1/2 tbsp honey

1 tsp brown sugar

1/2 tsp Himalaya salt

1 egg

300g bread flour

50g cake flour

3/4 tsp instant dry yeast

3 tbsp chopped butter

Steps:

1) Remove breadpan from breadmaker.

2) Put in all the above ingredients except butter (in sequence listed above).

3) Insert and lock breadpan into breadmaker.

4) Select Mode No.1 (basic bread), select weight 900g, select crust intensity light, press start. (I use Donlim Breadmaker)

5) When all ingredients are combined, around 2 minutes, add in chopped butter bit by bit. 

Tips : Remove bread from breadmaker immediately when the bread is ready to avoid the bread shrinking.

Original Recipe:

Donlim Breadmaker Recipe Book

Soft Pumpkin Bread

Preparation Time : 35 minutes
Cooking Time : 3 hours 19 minutes
Yield : 10-12 slices of bread
Freezer Friendly : Yes

Starter Dough Ingredients:

100g bread flour

70g boiling water

Starter Dough Steps:

1) Pour boiling water onto bread flour, mix with fork. 

2) Refrigerate for 20mins or overnight (more than 8 hours).

Bread Ingredients:

Starter dough

40g grapeseed oil

100g pumpkin puree

50g water

2 tbsp formula milk (or normal milk powder)

2 tbsp brown sugar

Pinch of salt

200g bread flour

50g all purpose flour

1.5 tsp active dry yeast

Bread Steps:

1) Remove breadpan from breadmaker.

2) Put in all the above ingredients except starter dough (in sequence listed above).

3) Insert and lock breadpan into breadmaker.

4) Select Mode No.1 (basic bread), select weight 700g, select crust intensity light, press start. (I use Donlim Breadmaker)

5) When all ingredients are combined, around 2 minutes, add in starter dough bit by bit. 

6) Bread should be done in 3hours and 19 minutes.

Tips : Remove bread from breadmaker immediately when the bread is ready to avoid the bread shrinking.

Serve with your favorite jam or toppings, otherwise, throw into freezer ziplock bread for the coming busy week on-the-go breakfast! To serve, just steam for 15 minutes ( I throw into the steamer straight from the freezer the moment I wake up so that when I am ready to go, so is the bread) and it tastes as soft as freshly made!

Original recipe : Donlim Breadmaker Recipe Book

French Toast (Quicky Version)

Preparation Time : 5 minutes

Cooking Time : 15 minutes

Yield : 24 small pieces

Freezer Friendly : No

Ingredients:

4 slices of bread cut into smaller pieces

1-2 tbsp grapeseed oil

2 eggs

1/4 cup of milk

1tbsp grated cheese

Steps:

1) Beat the eggs, add in milk and grated cheese (cheese can be melted before hand if you prefer) and mix till combined.

2) Dip the bread into the mixture, ensure coated both sides.

3) Heat up non-stick pan (heat on high), pour 1/2 tbsp oil, turn to low heat before put the bread onto the pan to pan-fry. Flip to the other side around 20-30 seconds to avoid burnt. Flip it again to reach the toasted look.

4) Add oil as needed until all the bread was pan-fried.

5) Best served with drizzles of honey (only if your baby is above 1 year old).

Here is another updated version with spinach bread and raisin butter bread. I omitted cheese in this version but it still tastes great.

Did it again, this time much better with more even browning than the first time. Tips? If taking long time to brown, switch to medium heat, if brown too quickly, switch back to low heat :)

Mini Red Bean Paste Bun

Preparation Time : 15 min (bun) + 8 hours 15 min (filling)

Cooking Time: 2 hours (bun) + 3 hours (filling)

Yield : 7 mini buns (Diameter about 3 inches)

Freezer Friendly : Yes

[Tips : Prepare the filling in big batch on weekends and freeze it or simply replace the filling with cream cheese, peanut butter and so on]

I just feel like I do not have enough time each morning, so I have twisted the original recipe of spiral bun to normal bun, and instead of cream cheese peanut butter, I have some leftover red bean paste which I made few weeks ago which I want to clear off. By the way Japanese called red bean Adzuki Bean, not sure if it's exactly the same but I have seen Adzuki Bean in pack ( I have yet to try) which looks bigger in size compared to the normal red bean.

The result of this bun, it tastes fine but the red bean paste tastes dry, perhaps due to the paste was kept in my freezer for sometime (I think more than a month), it tasted good when it was freshly made. I left it overnight, the bun did not turn hard the next day, my girl only had half a bun, she had never tried red bean paste before. The filling recipe I adopted from a Japanese (refer to link below, she provided detail illustration on how to prepare the Anko/red bean paste) so I think that this is the correct and proper way of preparing red bean paste. The steps is lengthy and time consuming for me so I think the next round I will try an easy version which is just boil the red bean, add sugar, and blend it.

Bun Ingredients:
100g bread flour
30g cake flour
1 tsp instant yeast
1 tsp condensed milk (Susu Cap Junjung)
1 tsp brown sugar
80ml Dutch Lady fresh milk
1 tsp grapeseed oil (Original called for melted unsalted butter but I was running out of butter)


Bun Steps:
1) Knead using breadmaker for 10 minutes (Function 6 for Donlin Breadmaker).
2) Set the dough aside for 50 minutes
3) Flatten the dough and divide the dough into 7 portions.
4) Roll in round, flatten it (looks like mini pizza dough), put about 1 tbsp filling in centre, wrap it up by pulling from upper, lower, left and right side of the flat dough, Use finger to slightly twist the meeting point of the 4 sides to close the gap/hole.
5) Bake it under 170 degree for 20 minutes.

Filling Ingredients:-
200g red bean
Water as needed
100g brown sugar (Original calls for 200g)
Pinch of salt

Filling Steps:

1) Soak the red bean overnight or at least 8 hours.
2) Rinse and drain the red bean.
3) Put red bean and water and bring to boil in a pot. Water should be 1-2 inches above the red bean.
4) Turn off the heat after boiling, cover with lid for 5 minutes.
5) Drain the red bean.
6) Put red bean and water and bring to boil in a pot. Water should be just enough to cover the beans. (I read on the internet that the water level is important to ensure that the bean does not split)
7) Turn heat to medium low after boiling, simmer for 1 hour plus (I did it in 1 1/2 hour) until the bean can be mashed easily with your finger. Keep adding water to cover the beans as water will evaporate.
8) Turn heat to high and add sugar in 3 portions. Stir continuously until you can draw a line on the bottom of the pot using the ladle and you can see the surface of the pot for more than 2 seconds.
9) Add salt and turn off heat.
10) Put the red beans on a flat wide tray, mash with fork/potato masher and let it cool.
11) If you plan to use it soon, cover with cling wrap and fridge. You can also divide into small portion (150g-200g for this bun recipe) and freeze it for future use.

Original recipes:

http://17chipmunks.wordpress.com/2014/09/25/spiral-cream-cheese-peanut-butter-bun/
http://www.justonecookbook.com/how-to/how-to-make-anko-red-bean-paste/