Bread Machine Challah

Bread Machine Challah

Bread Machine Challah

Challah is rich in symbolism concerning the daily manna God provided for the Israelites during their years in the desert.

It is typical for Jewish people to consume Challah Bread on the Sabbath, which is Friday night and Saturday lunch, and on unique, holy festivals like the New Year when the challah is formed into an oval loaf with honey and sultanas for a sweet and round new year!

Bread Machine Challah

A bread machine can help you make classic Jewish challah, a golden-yellow, eggy, soft, and only slightly sweet yeast bread. This is a dairy-free variation.

Why Should Use A Bread Machine for Challah

Challah is a centuries-old Jewish Sabbath bread. It’s a loaf of bread that’s really tender and slightly sweet. Its color and flavor are derived from eggs and honey.

This bread-making machine challah is a real treat. Using a bread machine, it is pretty simple to prepare challah dough! It is deliciously moist challah with a heavenly flavor.

Ingredients and alternatives for Challah made in a bread machine:

  • Water: We keep a gallon of spring water in the house solely for baking bread. Chlorine and yeast do not get along. If you do not have access to spring water, tap water will suffice. That is what we have been doing for years.
  • EGGS: Opt for the extra-large size. Kindly maintain room temperature.
  • Honey: If you do not have honey, substitute sugar. We altered it lately and enjoy how the honey makes the bread moister and less sugary.
  • Salt: You may use either table salt or sea salt. 1/4 teaspoon Kosher salt may be substituted.
  • Bread flour: In the past, we’ve made this recipe with all-purpose unbleached flour. It came out fine, but we prefer the texture and rise of bread flour. Weigh your flour if possible. At a minimum, avoid scooping flour with your measuring cup. You’re almost sure to add too much.

  • BREAD MACHINE OR INSTANT YEAST: Instant yeast (the same thing as bread-machine yeast) is a rapid-acting yeast. It will take off like a shot.

    You might also use active dry yeast in place of the dried yeast. It is not required to dissolve it and wait, but you may do so if you choose. Because it is slower to absorb, I recommend adding 1/4 tsp additional yeast.

  • Vegetable oil: Avocado oil is our preferred vegetable oil for this bread, but corn or canola oil works well.

    You may have noticed that the instructions state that you should add the oil around a minute after starting your machine. We believe it works better and results in a more pleasing texture. If you forget and add all the ingredients at once, this is quite normal. Everything will be OK. Carry on as usual.

Toppings that can be used with Challah

While we adore challah bread in its original form, we occasionally alter the recipe by adding a few additional ingredients to the dough. Given that this recipe yields two loaves, we’ll take one and top it with a few chocolate chips as a treat for our family.

Additional toppings for your challah dough include the following:

  • Raisins
  • Pistachios
  • Kosher salt
  • Dried fruit (apricots, cranberries)

How To Make Bread Machine Challah

Bread Machine Challah, a classic Jewish bread, is quick and easy to prepare in a bread machine. This recipe is dairy-free and honey-sweetened. Do not be startled when you deliver this bread to the table and receive numerous oohs and ahs.

This recipe is taken from the Bread-Machine Challah recipe in Linda Rehberg and Lois Conway’s fantastic paperback, More Bread Machine Magic.

  1. Combine all ingredients except the oil.
  2. Commence the DOUGH cycle. After one minute, add the oil.
  3. After 10-15 minutes, the dough should pull away from the sides.
  4. Add flour 1 tablespoon at a time if the dough is too sticky to peel away cleanly.
  5. This dough is fantastic!!!
  6. Once the DOUGH cycle is complete and the dough has doubled in size, turn it onto a floured surface.
  7. Knead many times and form into a ball.
  8. Use your fingers to push the dough into a flat circle shape, gently squishing the bubbles.
  9. Cover the created Challah with a tea towel and allow it to double in size. Preheat oven to 350 degrees F approximately 20 minutes before baking the bread.
  10. Braid the dough using the three- or four-braid method described above.
  11. Brush the entire loaf with egg wash (as shown below) and position the oven rack in the lower center—Bake for 30 minutes. Cover the loaf after 10-15 minutes, if necessary, to prevent it from browning too much.
  12. Allow the Challah to cool completely on a wire rack. For at least an hour, refrain from slicing.
  13. Remove out a wire rack and serve. Enjoy!

Egg wash

  1. In a small bowl, whisk or mix the egg yolk, water, and salt.

Tips

While Challah is simple to prepare, there are a few things to keep in mind to ensure that you always have the perfect Challah bread!

  • Avoid skipping the egg wash. It helps the dough retain moisture and gives it the gorgeous golden and glossy exterior that Challah is famous for.
  • If you prefer a more eggy bread, simply add an egg yolk to the recipe without making other adjustments.
  • If it starts to brown too quickly, cover it with foil. Try lowering the baking rack in the oven next time.
  • Allow at least one hour for Challah to cool on a rack before slicing. When slicing it, use a serrated knife to avoid ripping the bread.
  • Avoid rushing the procedure; your outcomes will suffer as a result. Be patient; it will be well worth it.

What To Accompany Challah Bread

There are countless ways to serve and consume Challah bread. We like to slice it up and do it with a schmear of butter and homemade orange marmalade for breakfast in our household.

We’ll cut some great thick slices for lunch and dinner and top them with thinly sliced beef brisket and red cabbage slaw for the ultimate sandwich!

Storing Leftover Bread Machine Challah

Challah tends to get stale rapidly because of the high honey and fat content, while the eggs help keep it fresh. 

After a few days, if you have any leftovers, you can create some excellent French toast, bread pudding, or a breakfast casserole on subsequent days in the air fryer or the oven!

If you want to freeze this recipe, double-wrap the baked bread. Wrap the item in plastic wrap and then place it in a plastic bag or fasten it with foil. Keeps for around a month.

FAQ about Bread Machine Challah

Challah is a typical parve loaf made without the use of dairy products. Substitute oil for butter. Both egg bread and Challah include a large number of eggs.

Brioche is comparable to brioche in that it has a soft, sweet, and delicate texture, but it contains an abundance of butter.

Yes. Using a stand mixer or by hand, combine and knead the dough.

A bread machine’s advantage is that it automatically combines and kneads the dough for the exact amount of time required—no more concerns about kneading too little or too much.

Yes. Twist two ropes together. Alternatively, shape the bread into a ball or oblong shape. You could even make a Challah loaf by filling a loaf pan. While it will not be typical, the flavor and texture should be fantastic.

You should avoid this at all costs because the flavor will be too yeasty, and the texture will not be light and airy.

Do not omit the egg wash. It’s critical to achieve the lovely gloss that distinguishes Challah.

The most accurate technique is to utilize a rapid-read thermometer. When gently inserted into the center of the loaf, it should read between 200 and 205 degrees Fahrenheit.

Bread makers with experience can tell by the hollow sound produced when tapping the bottom of the loaf.

Yes. In your bread machine, prepare the dough. Remove it and shape it after the DOUGH cycle. Cover and place in the refrigerator immediately.

Remove the formed dough from the refrigerator a couple of hours before baking and allow it to come to room temperature. Bake in a preheated oven until the dough is puffy.

Bread Machine Challah

Ingredients

Dough
Egg Wash Glaze

Directions

Combine all ingredients except the oil.

Combine all ingredients except the oil.

Commence the DOUGH cycle. After one minute, add the oil.

Commence the DOUGH cycle. After one minute, add the oil.

After 10-15 minutes, the dough should pull away from the sides.

After 10-15 minutes, the dough should pull away from the sides.

Add flour 1 tablespoon at a time if the dough is too sticky to peel away cleanly.

Add flour 1 tablespoon at a time if the dough is too sticky to peel away cleanly.

This dough is fantastic!!!

This dough is fantastic!!!

Once the DOUGH cycle is complete and the dough has doubled in size, turn it onto a floured surface.

Once the DOUGH cycle is complete and the dough has doubled in size, turn it onto a floured surface.

Knead many times and form into a ball.

Knead many times and form into a ball.

Use your fingers to push the dough into a flat circle shape, gently squishing the bubbles.

Use your fingers to push the dough into a flat circle shape, gently squishing the bubbles.

Cover and set aside for 10 minutes to allow the dough to rest.

Cover and set aside for 10 minutes to allow the dough to rest.

Braid the dough using the three- or four-braid method described above.

Braid the dough using the three- or four-braid method described above.

Brush beat egg over braid and sprinkle with sesame or poppy seeds, pushing the seeds into the dough, if preferred

Brush beat egg over braid and sprinkle with sesame or poppy seeds, pushing the seeds into the dough, if preferred. Set aside and cover. Let rise until almost double. Glaze and bake in a pre-heated oven.

Allow the Challah to cool completely on a wire rack. For at least an hour, refrain from slicing.

Allow the Challah to cool completely on a wire rack. For at least an hour, refrain from slicing.

Bread Machine Challah

Remove out a wire rack and serve. Enjoy!

Conclusion

Compared to other white bread, challah has a high proportion of eggs, contributing to its distinctive pale yellow color. It is renowned for its soft, spongy feel and an egg-washed, lustrous outer crust. Jewish women frequently gather to bake challah and braid the dough together. Once you’ve mastered the braiding method, this exceptional occasion bread will be enjoyed by everybody.

Let us know if you enjoy it and share your own bread pictures and customs with us!

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Bread Machine Cinnamon Raisin Bread Recipe

Bread Machine Cinnamon Raisin Bread Recipe
Cinnamon raisin bread

Cinnamon raisin bread is a cinnamon-scented yeast bread studded with plump dried fruit. Bread Machine Cinnamon Raisin Bread Recipe is a cinnamon-scented yeast bread studded with plump dried fruit. was created for the bread machine, which is widely considered one of the greatest inventions of the twentieth century. It simplifies making fresh-baked bread by automating the mixing, kneading, rising, and baking in a single device.

How To Make Cinnamon Raisin Bread In Bread Machine

  1. In the bread machine pan, combine the following ingredients in the following order: water, butter, salt, brown sugar, bread flour, nonfat dry milk, and ground cinnamon.
  2. Use your finger, make a small well in the ingredients. Add the active dry yeast to the well, ensuring that the yeast reaction occurs at the proper time.
  3. In the bread machine, process the bread on the sweet, rapid, or timed cycle or according to the manufacturer’s instructions. If the device prompts for the loaf size, select 2 pounds.
  4. You can add the raisins when the fruit and nut signal appears (about 30-40 minutes into the cycle, depending on the machine). Please don’t add them at the beginning, as they will be pulverized.
  5. Continue to let the bread machine run through its cycle until the bread is baked.
  6. Before serving the bread, remove it from the pan and cool completely on a wire rack.
  7. Slice it and enjoy!

Bread Machine Cinnamon Raisin Bread Recipe - Tips

  • It is critical to load the bread machine with ingredients in the following order: liquids, dry ingredients, and yeast. By adding the yeast last, you ensure entirely separate from the liquids until the kneading cycle begins. Bread machines vary in their capabilities, and some work best with ingredients in a different order; double-check the directions for your device just in case.
  • Use bread flour for the best results. Additionally, this recipe can be made with all-purpose flour. Bread made with all-purpose flour does not rise quite as high and has a slightly softer texture. If all-purpose flour is substituted, the liquid may need to be reduced slightly.
  • This recipe works with either instant or active dry ingredients. We prefer baking bread with instant yeast over active dry yeast because it is more reliable.
  • Salt enhances the flavor and inhibits yeast growth. Use regular table salt rather than Kosher salt. (Increase the quantity by at least 1/4 teaspoon if using Kosher salt.)
  • Not only does butter enhance the flavor of the loaf, but it also helps keep it moist and prevents it from drying out too quickly. We experimented with unsalted butter in this recipe. If using salted, slightly reduce the amount of salt. 
  • This recipe calls for soft, plump raisins. If you have dried raisins in the kitchen, soak and drain them before using them. If you are not a fan of raisins, you can omit them from the recipe or substitute dried cranberries.
  • Ascertain that the cinnamon is fresh! This makes a significant difference.
  • As the dough kneads, be sure to open the lid and check if any adjustments in flour or liquid are necessary. This is the most critical secret to successful bread machine baking.

Storing Leftover Cinnamon Raisin Bread

  • If you intend to use the bread within three days, wrap it in foil, plastic wrap, or a plastic bag and store it at room temperature. Keep your bread loaf in an excellent, dry location.
  • Bread can be frozen for extended storage. Place the cooled loaf in a freezer storage bag and label it with the date, contents, and a three-month “use by” date. Allow an hour for it to thaw at room temperature.

Why Should Use A Bread Machine For Cinnamon Raisin Bread?

  • It’s simple. Combine the ingredients in a bread machine, press a button, and three hours later, you’ll have bread. Most models will even notify you when it’s time to add the raisins.
  • It’s cinnamon-flavored. Two teaspoons of cinnamon powder are included in the dough. That is, each bite of bread contains cinnamon. It’s lovely–and not at all overwhelming.
  • It has a mild sweetness. You will not be able to confuse this bread with a slice of plain toast. It’s just a tad bit sweet.
Bread Machine Cinnamon Raisin Bread Recipe

Ingredients

Directions

In the order listed, add the ingredients to the bread machine pan.

In the bread machine pan, combine the following ingredients in the following order: water, butter, salt, brown sugar, bread flour, nonfat dry milk, and ground cinnamon.

Add the instant yeast to the mixture

Use your finger, make a small well in the ingredients. Add the instant yeast to the well, ensuring that the yeast reaction occurs at the proper time.

process the bread on the sweet, rapid, or timed cycle or according to the manufacturer's instructions.

In the bread machine, process the bread on the sweet, rapid, or timed cycle or according to the manufacturer’s instructions. If the device prompts for the loaf size, select 2 pounds.

You can add the raisins when the fruit and nut signal appears

You can add the raisins when the fruit and nut signal appears (about 30-40 minutes into the cycle, depending on the machine). Please don’t add them at the beginning, as they will be pulverized.

Continue to let the bread machine run through its cycle until the bread is baked.

Continue to let the bread machine run through its cycle until the bread is baked.

Before serving the bread, remove it from the pan and cool completely on a wire rack.

Before serving the bread, remove it from the pan and cool completely on a wire rack.

Slice it and enjoy!

Slice it and enjoy!

Bread Machine Cinnamon Raisin Bread Recipe - FAQs

Coarsely chop the raisins or substitute currants (nature’s miniature raisins). Add them when your machine beeps to indicate that add-ins are required.

If you begin by adding raisins, the machine will pulverize them. Not only will the color of the bread change, but you will also miss out on the sweet flavor bursts from the raisins.

Utilize a rapid-read thermometer (here’s a budget-friendly but functional model). When the loaf is finished, the internal temperature (in the center of the loaf) should reach 190°F. If the crust becomes too dark, cover it with foil. The next time, lower the shelf a notch.

There is an infinite number of possible causes, but one of the most common is overeating flour. Using a measuring cup frequently results in an excessive amount being added. The next time, use a digital scale to weigh the flour. This is a simple scale that costs very little money.

Another common reason for dense bread is that it did not rise sufficiently. Bread that has been enriched (with a lot of butter, sugar, and eggs) tends to increase more slowly. If your kitchen is cold, the rise time will be slowed as well. Allow ample time in case you require it.

When it comes to shelf life, homemade bread without preservatives cannot compete with store-bought bread. Consume as much as possible during the first couple of days and freeze the remainder. Refrigerate the loaf in a plastic bag rather than in the refrigerator. If you make a lot of bread, we recommend these long-shaped plastic bread bags.

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Honey Buttermilk Bread in a Bread Machine

Honey Buttermilk Bread in a Bread Machine

Honey and buttermilk enhance the flavor and texture of this yeast bread, which bakes to a golden brown color. Honey buttermilk bread in a Bread Machine is truly a no-fail recipe – millions of readers have tried it and raved about how delicious, light, and fluffy it turns out every time!

How To Make Honey Buttermilk Bread in a Bread Machine

Directions To Make a Loaf

  1. In the bread machine, combine all ingredients—yeast, flour, salt, buttermilk, butter, honey, and water—in the order recommended by the bread machine manufacturer. Choose from basic or white bread with a light or medium crust.
  2. Shape the bread into a loaf using the dough cycle.
  3. Brush the loaf with an egg wash made with one large egg white and two teaspoons water. Place it on a greased baking sheet or in a loaf pan. Sprinkle sesame seeds over the loaf if desired.
  4. Bake 30 minutes at 375 degrees Fahrenheit or until the bread sounds hollow when lightly tapped on the bottom. Prepare the dish and enjoy it.

Directions to make rolls 

  1. In the bread machine, combine all ingredients—yeast, flour, salt, buttermilk, butter, honey, and water—in the order recommended by the bread machine manufacturer. Choose from basic or white bread with a light or medium crust.
  2. Shape the bread into a loaf using the dough cycle.
  3. Then knead once more, adding flour as needed if the dough is sticky.
  4. Form into rolls and allow to double in size.
  5. Use an egg wash and sprinkle sesame, poppy, or caraway seeds on top.
  6. Bake until lightly browned, about 30 minutes at 375 degrees F. Serve immediately and enjoy it.

Notes

  • Assure that all ingredients are at room temperature before beginning.
  • Buttermilk imparts a slight flavor to bread, but it is primarily responsible for its soft, tender crumb. If you don’t have any, you can make your own.
  • Utilize yeast that has not passed its expired date. If your bread dough does not rise properly, the yeast may be too old.
  • We used active dry yeast, but you can substitute instant yeast if desired; follow the instructions on the yeast packet.
  • It is recommended to use either table salt or sea salt. 1/4 teaspoon more if using kosher salt.
  • Bread flour – all-purpose flour may be substituted if desired. There may be a slight difference in the height at which it rises.
  • Allow ten minutes for the baked bread to cool in the pan before turning out to cool completely.

Storing Leftover Honey Buttermilk Bread

Storage

  • If you don’t have much time, you can allow the bread to rise overnight in the refrigerator for either the first or second rising time.
  • After baking, homemade bread does not retain its freshness for an extended period. Keep it at room temperature for approximately two days in an airtight container.

Freeze

  • Wrapped tightly, baked bread can be frozen for up to 3 months.
  • Before freezing homemade sandwich bread, we slice the loaves and sandwich them together with parchment or waxed paper. This way, we can remove what we need without defrosting the entire loaf.
  • To freeze the unbaked dough, begin by doubling the amount of yeast specified in the recipe. Once formed into loaves, freeze it. When ready to bake, defrost the dough overnight in the refrigerator and allow it to rise to room temperature. Bake according to the recipe’s directions.

 

Why Should Use The Bread Machine for Honey Buttermilk Bread

  • We generally do not describe bread as soft, light, and fluffy; however, that is precisely what makes this bread so exceptional, and simple, and quick to make with a bread machine. It will undoubtedly become the go-to bread recipe and method.
  • Bread machines are countertop appliances that, unlike conventional ovens, run on electricity. If you do not have a range in your kitchen, are traveling, or prefer the convenience and simplicity of an automated machine, a bread machine is the way to go.
  • While bread machines are adaptable, there are also ways to tailor recipes for success in these specialized machines. Among them is this honey buttermilk bread recipe which bakes up beautifully in the bread machine.

Ingredients

Directions To Make a Loaf

In the bread machine, combine all ingredients in the order
  1. In the bread machine, combine all ingredients—yeast, flour, salt, buttermilk, butter, honey, and water—in the order recommended by the bread machine manufacturer. Choose from basic or white bread with a light or medium crust.
Shape the bread into a loaf using the dough cycle.

2. Shape the bread into a loaf using the dough cycle.

Brush the loaf with an egg wash

3. Brush the loaf with an egg wash made with one large egg white and two teaspoons water. Place it on a greased baking sheet or in a loaf pan. Sprinkle sesame seeds over the loaf if desired.

Bake 30 minutes at 375 degrees Fahrenheit or until the bread sounds hollow when lightly tapped on the bottom

4. Bake 30 minutes at 375 degrees Fahrenheit or until the bread sounds hollow when lightly tapped on the bottom. Prepare the dish and enjoy it.

Directions To Make Rolls (Step 1 and 2 like above)

Then knead once more, adding flour as needed if the dough is sticky.

3. Then knead once more, adding flour as needed if the dough is sticky.

Form into rolls and allow to double in size.

4. Form into rolls and allow to double in size.

Use an egg wash and sprinkle sesame, poppy, or caraway seeds on top.

5. Use an egg wash and sprinkle sesame, poppy, or caraway seeds on top.

Bake until lightly browned, about 30 minutes at 375 degrees F.

6. Bake until lightly browned, about 30 minutes at 375 degrees F. Serve immediately and enjoy it.

Tips

  • An egg wash is used to aid in seed adhesion and to create a glossy surface.
  • You can adjust more or less flour than specified in the recipe. Weather and climate can impact your ingredients; for example, humidity often necessitates an additional 1/4 cup of flour. Due to air pressure, if you bake bread on a rainy day, it will rise higher than if you bake it on a clear day!

FAQs

Yes! Although this bread is made with honey, it can also be made with sugar. Use the same amount of sugar or slightly less.

Our preferred material is glass. The loaves bake evenly and have a perfect crust. I’ve heard that cast iron cooking is good, but we’ve never tried. Aluminum or metal pans are fine if that is all you have – Your crust will brown faster, and you have to keep an eye on it.

If you prefer a soft crust, brush the crusts with butter and immediately cover them with a cloth when they come out of the oven.

If you want crusty bread, avoid covering it while it cools. Additionally, you can brush it with an egg white blended with one teaspoon of water before baking.

If desired, you may use an instant-read thermometer. Incorporate it into the side of the loaf – the bread’s center temperature should be around 200F.

Additionally, you can turn the loaf out and tap the bottom. It will have a hollow sound. After a few attempts, you’ll intuitively know.

Conclusion

Many people think bread making is tedious, so the bread machine is an excellent alternative to long hours of effort. There are no mixing and rising time requirements. Everything is done for you.

Let’s add some delicious aromas to your home by making fresh bread, and send us your comments to hear what you think!

Related Recipes

Sweet potato rolls recipe for the bread machine

sweet potato rolls recipe for the bread machine
sweet potato rolls recipe

When it comes to making sweet potato rolls in the bread machine, there is nothing easier than following a straightforward recipe that is delicious and easy to prepare, shape, and bake. They’re incredibly delicious when served warm with honey and butter.

How To Make Sweet Potato Rolls recipe in the bread machine?

  1. In the order listed, add the ingredients to the bread machine pan.
  2. Choose the DOUGH cycle.
  3. Take the dough out of the bread machine and place it on a floured surface.
  4. Divide dough in half and then again in half to create four sections. Divide each of these sections into four pieces of dough, resulting in 16 small dough balls. Round into balls and arrange to the pan. Cover the rolls in a cloth and allow to rise for approximately 45 minutes in a warm, draft-free environment.
  5. Bake for 20-23 minutes, or until rolls are golden brown, at 375 degrees F.
  6. While the tops are still hot, brush them with melted or softened butter.
  7. Remove from the pan and set aside to cool. (If you leave them in the pan for an extended period, they will become soggy on the bottom.)

Tips

  • Bake or microwave a medium-sized sweet potato and peel it. Then mash it and add the potato to the pan. As long as there are no competing flavors, leftover mashed sweet potatoes work perfectly.
  • Make use of granulated sugar (not powdered sugar). Brown sugar could be used in place of white sugar.
  • It is recommended to use either table salt or sea salt. 1/4 teaspoon more if using kosher salt.
  • Use room-temperature butter rather than melted or icy-cold butter. Shortening and margarine are both acceptable substitutes, though we would not recommend either.
  • Milk contributes to the tenderness of the crumb. The amount of fat in the milk determines how rich the roll will be. Whole milk is our first preference.
  • Cinnamon is optional, but we strongly encourage you to give it a try. Your taste buds may not identify it by name, but they will detect something unique. It all fits together perfectly.
  • You may use all-purpose flour instead if that is what you have on hand. However, bread flour will result in a higher rise.
  • Bread machine or instant yeast: you can use active dry yeast instead of instant yeast, but it will slowly act. Allow the dough to rise longer or add 1/4 teaspoon additional yeast.
  • Honey can be substituted with maple syrup. This will slightly alter the flavor.
  • The honey butter glaze’s sticky sweetness makes these rolls completely irresistible. However, we recommend glazing only those eaten immediately after they are removed from the oven, as they will become even stickier after a few hours.

Storing Leftover Sweet Potato Rolls

  • Storage is relatively simple if your sweet potato rolls are already cooked. Refrigerate cooked sweet potatoes in a shallow container or a storage zipper gallon bag for short-term storage. Cooked sweet potato rolls will keep for 3 to 5 days in the refrigerator.
  • While freshly baked bread is always best, fully baked buns can be stored. Rolls can be reserved by freezing for up to two months if properly wrapped.

Why Should Use The bread machine for sweet potato rolls recipe?

  • Making sweet potato rolls is incredibly simple to make. When we had a bread machine, we did this frequently. It’s ideal for multitasking and allowing you to be more hands-off with the dough preparation.
  • By running the dough cycle will mix the dough and allow it to complete the first rise. After the first rise, you’ll remove the dough from the bread machine and shape the rolls.
  • These tender, delectable sweet potato yeast rolls are kneaded in the bread machine, which simplifies the process of preparing, shaping, and baking.
sweet potato rolls recipe for the bread machine

Ingredients

Dough
Honey Butter Glaze

Directions

In the order listed, add the ingredients to the bread machine pan.

In the order listed, add the ingredients to the bread machine pan.

Choose the DOUGH cycle

Choose the DOUGH cycle.

Take the dough out of the bread machine and place it on a floured surface.

Take the dough out of the bread machine and place it on a floured surface.

divide dougn in small ball. Cover and let rise until double in size.

Divide dough in half and then again in half to create four sections. Divide each of these sections into four pieces of dough, resulting in 24 small dough balls. Round into balls and arrange to the pan. Cover the rolls in a cloth and allow to rise.

Bake for 20-23 minutes, or until rolls are golden brown, at 375 degrees F.

Bake for 20-23 minutes, or until rolls are golden brown, at 375 degrees F.

While the tops are still hot, brush them with melted or softened butter.

While the tops are still hot, brush them with melted or softened butter.

Remove from the pan and set aside to cool.

Remove from the pan and set aside to cool. (If you leave them in the pan for an extended period, they will become soggy on the bottom.)

Sweet Potato Rolls Recipe for the Bread Machine - FAQs

You may also bake the rolls thoroughly and freeze the prepared sweet potato rolls. To begin, allow the rolls to cool completely. This is critical because you do not want any steam or condensation trapped inside the rolls when they are frozen. This may result in them being soggy when you defrost them later.

Remove the rolls from the baking pan and place them on a sheet of foil once they have cooled. Wrap the rolls tightly but not too tightly that they become smashed. Then store the wrapped rolls in a freezer-safe zip-top bag. They keep for about a month in the freezer.

To reheat them:

  1. Remove them from the freezer and packaging and let them thaw completely on the counter.
  2. Please place them in the oven on a baking sheet that has been loosely tented with foil to prevent them from drying out.
  3. Bake for 20-30 minutes at 300 degrees, or until nice and warm.

As tempting as it may be to eat hot rolls straight from the oven, it is best to allow them to rest for about 10 minutes before eating, or they may become gummy on the inside. After baking, brush the rolls with hot, melted butter and season with flake sea salt.

  1. With a fork, poke holes along each side of the sweet potato, at least four on each side.
  2. Microwave the potato for 8 minutes on high. Turn over and continue cooking in the microwave for an additional 8 minutes or until tender.
  3. Cut the potato in half and scoop out the soft potato flesh with a spoon into a bowl.
  4. Use a fork to mash the sweet potato.

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Bread machine recipe for banana bread

banana bread recipe

This bread machine recipe for banana bread helps you to create delicious banana bread easily! Also, since you are using a bread machine, you will be doing a ton less work than making the traditional method. Your family will love this easy banana bread recipe.

How To Make Banana Bread in Bread Machine

  1. Add the ingredients in order: eggs, butter, bananas into the bread pan and set aside.
  2. Mix the remaining dry ingredients in a medium bowl (flour through salt). Attempt to arrange the ingredients in the order listed above, with the liquid ingredients going into the bread pan first and the dry ingredients going into the bread pan second.
  3. Combine thoroughly and add to the bread pan. Reintroduce the bread pan (along with all ingredients) to the bread machine, close the lid, and plug in the bread machine.
  4. Select the desired setting for the bread machine (Sweet Quick Bread, Light Color) and press the start button.
  5. When the bread machine is finished baking, unplug it and place the bread pan on a wooden cutting board. When removing the bread pan, wear oven mitts because it will be extremely hot!

    It would help to let the banana bread remain in the warm bread pan on a wooden cutting board for 10 minutes after removing the bread pan from the bread machine (this completes the baking process). Put on oven mitts. 

    After ten minutes, remove the banana bread from the bread pan and cool completely on a wire cooling rack. When taking the bread out of the oven, wear oven mitts.

Note:

  • Bear in mind that you should remove the bread pan from the bread machine before adding any ingredients. This helps prevent any material from spilling inside the bread machine. Always unplug the bread machine before removing the bread pan.
  • If you wish to add chopped walnuts or mini chocolate chips to this basic banana bread recipe, do so after the first mixing cycle of the bread machine and before the second mixing cycle (final mixing).
  • Remember to remove the mixing paddle if it becomes lodged in the bread. Utilize oven mitts to protect your hands from the hot mixing paddle.
  • With a long wooden skewer, test the banana bread for doneness. Protect your hands from the hot bread pan by wearing oven mitts.
  • Allow for complete cooling before slicing the banana bread. This process typically takes up to two hours. Otherwise, when cut, the banana bread will break (crumble).

Tips

  • The secret to making excellent banana bread is ripe bananas! If you use hard, yellow, or even green bananas, they will contain an excess of starch and a deficiency of natural sugars. As bananas ripen, this starch is converted to sugar. Yellow bananas, on the other hand, taste sweeter due to their higher sugar content. A banana is ripe when it is soft and has small brown and black spots on its yellow exterior.
  • Before adding the ripe bananas to the bread pan, mash them with a fork. Fully ripe bananas are soft and very easy to mash as most bread machine paddles/mixers will not properly mash large banana chunks (just stirs them around).
  • Light brown sugar imparts a slightly richer and deeper flavor to this banana bread. However, avoid using DARK brown sugar (unless you adore dark brown sugar), as this will overpower the banana flavor.
  • For the best results, use FRESH ingredients (i.e., baking soda and flour). For instance, if you use stale baking soda and baking powder, your banana bread will be dense and not rise properly. It is best to use baking soda and powder within six months of opening the container.
  • Nonetheless, ALWAYS follow the manufacturer’s instructions for adding ingredients like nuts or chocolate chips once the bread machine is turned on.

Storing Leftover Banana Bread

  • Banana bread made at home will only last 1 or 2 days on the counter (and it will spoil even faster in a hot & humid environment). Once baked and completely cooled, store the banana bread on the counter in a large resealable plastic bag or an airtight container. Additionally, you can wrap the bread in a paper towel to absorb any excess moisture.
  • It would be best if you froze the banana bread for long-term storage. Wrap it entirely in plastic wrap or aluminum foil, then seal it in a resealable plastic bag. Wrapped banana bread should keep for several months in the freezer.
  • Some people prefer to slice the banana bread first (and then wrap each slice individually) before freezing it. This makes it easier to thaw out the desired number of slices than dealing with an entire frozen banana bread loaf.

Why Should Use A Bread Machine For Banana Bread?

Making banana bread is now easier than ever with the assist of a bread machine. The bread machine helps create tender, delectable banana bread by ensuring perfectly moist throughout the baking process.

Additionally, it’s an excellent way to use up ripe bananas without turning on the oven, ideal for homemade banana bread in the summertime.

Using the bread machine makes for an almost entirely hands-off process with very little mess: almost everything gets mixed right in the pan you bake it in. But it’s important to remember that all bread machines are different, so follow the manufacturer’s instructions for the model you own to ensure success.

Also, make sure the bread machine is ready to go before you start mixing; once the wet and dry ingredients are combined in the pan, it needs to be mixed and baked right away.

Many machines have a setting for quick bread; if not, you can use the machine’s rapid bread program or manual settings. At the end of the cycle, use a toothpick to check the doneness of your bread and bake it a little longer if it’s not done.

Bread machine recipe for banana bread

Bread machine recipe for banana bread

Ingredients

Directions

Add eggs, butter, bananas into the bread pan and set aside.

Add the ingredients in order: eggs, butter, bananas into the bread pan and set aside.

Mix the remaining dry ingredients in a medium bowl

Mix the remaining dry ingredients in a medium bowl (flour through salt).

Combine thoroughly and add to the bread pan.

Combine thoroughly and add to the bread pan.

Utilize the quick bread setting (or equivalent).

Utilize the quick bread setting (or equivalent).

Remove the pan from the machine after baking. After about 10 minutes, remove the bread from the pan and cool on a wire rack.

Remove the pan from the machine after baking. After about 10 minutes, remove the bread from the pan and cool on a wire rack.

Bread machine recipe for banana bread - FAQs

Unless a recipe specifies otherwise, you can substitute all-purpose flour for the bread flour. While your bread will not have the same rise as bread flour due to more gluten, you can replace it, and the recipe will still work.

Banana bread is a quick bread recipe, meaning no yeast is used. Rather than yeast, baking powder and baking soda are used as leavening agents to achieve a faster rise than is necessary with yeasted bread.

Making Banana bread by bread machine generally requires less effort than banana bread baked in the oven. A bread machine will combine the ingredients and bake the banana bread for you in the same machine. By comparison, an oven-baked banana bread requires more effort and steps (i.e., you will need to mix the ingredients, pour into a bread pan and move to an oven).

Related Posts

How to make artisan bread in bread machine?

Artisan bread is common in bakeries, but baking artisan bread at home is simple by using your bread machine.

Artisan bread is one-of-a-kind combinations of whole grains and other ingredients ranging from oatmeal to cracked wheat. The texture is dense and flavorful, with distinct aromas from the ingredients. It’s not uncommon to see traditional bread flour mixed with whole or multi-grain flour—the addition of a small amount of bread flour aids in the overall rising process.

Artisan bread gets its name from unusual flavor combinations that aren’t commonly found in traditional bread. They frequently include visible ingredients such as whole, rolled oats in the bread, and the crust. The textures are also a little granular, defined by cracked-wheat kernels or flaky, crunchy crusts. Molasses is a common ingredient as well. This imparts the loaf with the traditional amber color of many Artisan bread.

Artisan bread originated in Europe, where they were commonplace at the dinner table. Unlike some of the highly processed bread commonly found in North America, Artisan bread typically has a crisp crust, a texture ranging from very fine to coarse. It is frequently made with a combination of different flour varieties.

The setting is critical.

Most artisan bread is made using the “basic or white bread” setting in a bread machine. We haven’t found any bread machines that have an “artisan” bread setting. If you add some bread flour, the basic or white bread setting usually produces a good rise and baked loaf. If you only use whole wheat or multi-grain flours and no bread flour, use the whole wheat setting. This is not to say that these bread are gluten-free, but most artisan breads contain less gluten than more traditional bread.

Yeast Comes to the Rescue

We’ve discovered that the best yeast for artisan bread is bread-machine yeast. Active and rapid-rise yeasts are less effective. Use jarred bread machine yeast if at all possible. Keep it refrigerated and use it as directed in the recipes below. Don’t be tempted to overuse the yeast. Too much yeast can cause a loaf of bread to fall or sink just as much as too little yeast.

Artisan bread recipes in bread machine

We’ll look at three recipes, two of which can be made in a bread machine and one that uses the dough cycle and is finished in a conventional oven.

Oatmeal Bread Recipe

(Makes a 1.5 pound loaf)

Let’s start with a simple artisan bread recipe with an actual artisan recipe’s look, texture, and taste. The key ingredients are rolled oats and a flour mixture of bread flour.

INGREDIENTS:

  • ¾ cup of water at 110ºF./43ºC.
  • ¾ cup of milk at 110ºF./43ºC.
  • 1 teaspoon of salt
  • ¼ cup of butter at room temperature
  • 1 tablespoon of dark molasses
  • 1 cup of old-fashioned rolled oats plus extra to top the loaf
  • 2 ½ cups of bread flour
  • 2 ½ teaspoons of bread machine yeast

DIRECTIONS:

In the order listed, add the ingredients to the bread pan. Choose between basic or white bread, a 1.5-pound loaf, and a dark crust. After the kneading cycle is finished, sprinkle some rolled oats on top of the dough ball.

After the baking cycle is finished, remove the loaf from the bread pan and set it aside for 10 minutes to cool. Cut into slices and serve.

Crusty Whole-Grain Bread Recipe

(When baked in the oven after the dough cycle, this recipe yields a 2.5-pound loaf.)

Crusty Whole-Grain Bread Recipe

The crusty of this bread is achieved by mixing it in the bread machine, rising it, and then finishing it in the oven. Bread machines produce a good crust, and if you want to use the bread machine from start to finish, use the dark crust setting. We’re going to get a little creative and only use the dough cycle, finishing in a conventional oven on a cookie sheet.

We’ll also make a multi-grain loaf with a blend of whole-grain flours. The majority of the flours can be found in the grocery store’s specialty aisle rather than the standard baking section.

INGREDIENTS:

  • 2 cups of water at 110ºF./43ºC.
  • 2 teaspoons of salt
  • 2 tablespoons of canola or vegetable oil
  • 2 tablespoons of dark or light molasses
  • 2 cups of bread flour
  • 2 cups of whole-wheat flour
  • ½ cup of rye flour
  • ½ cup of oat bran
  • 2 ¼ teaspoons of bread machine yeast
  • 2 teaspoons of anise seeds

DIRECTIONS:

01. Place all of the ingredients in the bread pan in the order specified in the recipe, and bake on the dough setting. During the kneading cycle, keep an eye on the dough ball. If it appears too dry, add a teaspoon of water at a time until the desired consistency is reached. If the dough ball seems to be too wet, add a teaspoon of bread flour at a time until the dough is the desired consistency.

02. Butter a large baking sheet and shape the dough ball roughly into a loaf shape. Allow for another 30 minutes to an hour for the temperature to rise. Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius. Brush the top of the loaf with a mixture of 1 egg yolk and one tablespoon water. Bake for 1 hour, or until the loaf is golden brown and a tap on the bottom makes a hollow sound. Allow for a 10-minute rest. Cut into slices and serve.

Cracked Wheat Bread Recipe

(Makes a 2 pound loaf)

Cracked wheat can be found in most grocery stores, but it may be in the specialty aisle. It is made from whole wheat kernels that have been cracked into pieces rather than ground into flour. In this recipe, cracked wheat is combined with regular wheat flour and some bread flour as a partial ingredient—the addition of bread flour aids in the rising cycle and results in a softer loaf texture. The cracked wheat kernels add a crunchy texture to the bread, making it ideal for sandwiches.

INGREDIENTS:

  • 1 1/3 cups of water plus 1 tablespoon at 110ºF./43ºC.
  • 1 1⁄2 teaspoons salt
  • 1 1⁄2 tablespoons butter
  • 2 tablespoons honey or molasses if you want a darker color
  • 2 1⁄4 cups bread flour
  • 1 1⁄4 cups whole wheat flour
  • 1⁄2 cup cracked wheat (or Red River Cereal)
  • 2 1⁄4 teaspoons bread machine yeast

DIRECTIONS:

01. Place all of the ingredients in the bread pan in the order listed, and bake on the basic or white bread setting. Choose the 2-pound setting and the medium crust.

02. When the baking cycle is finished, remove the baked loaf from the pan and set it aside for 10 minutes to cool. Cut into slices and serve.

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Pizza dough recipe for bread machine

If you’re going to mix and knead your pizza dough at the counter, you’re wasting your time. It only takes seven simple ingredients and will be ready in 22 minutes if you use this pizza dough recipe for a bread machine. It is pretty simple and straightforward.

Making your pizza at home is an excellent alternative to buying stale frozen pizza or expensive delivery pizza because the quality of the homemade pizza is always far superior.

To make delicious homemade pizza, all you need to do is quickly shape the fresh pizza dough, toss on a few of your favorite pizza toppings, and bake it in the oven for about 10 minutes. Your family is going to love you genuinely!

As a pizza enthusiast, we have looked high and low for simple methods to make the best pizza dough, and our regular homemade pizza dough comes pretty darn close.

Please note that this is not your typical set-and-forget bread machine recipe. It is necessary to shape the dough, and your pizza must be baked to completion in an oven (versus a bread machine). On the other hand, the prep work is minimal (as the bread machine handles the kneading & rising). In total, it takes about 2 minutes to prepare and 20 minutes in the machine before it’s ready to be topped with your favorite pizza sauce, cheese, and toppings. Let’s get started…

Best pizza dough recipe for bread machine

PREP TIME COOK TIME ADDITIONAL TIME TOTAL TIME SERVINGS
5 minutes
20 minutes
10 minutes
35 minutes
1 large pizza (8 large slices) or 2 medium pizzas (16 medium slices)

Ingredients

  • 1 1/4 Cups warm water (approximately 80 degrees)
  • 3 Tablespoons Canola oil/ Olive oil
  • 1 1/2 tsp salt
  • 1 Tablespoon – White Granulated Sugar
  • 1 1/2 Teaspoons – Italian Herb Seasoning
  • 3 1/2 Cups – Flour (all-purpose flour or bread flour)
  • 2 Teaspoons – Bread Machine Yeast

Instructions – Easy pizza dough recipe for bread machine

  1. In the bread pan, combine the water, olive oil, and the remaining ingredients. To keep the yeast from falling into the water, make a small indent on the top of the flour (until the machine starts). Do not combine the salt and yeast (as the salt can kill the yeast). Separately place the yeast and salt in the bread pan.
  2. Insert the bread pan (with ingredients) into the bread machine and turn it on.
  3. Set your machine to Dough and press the start button. Allow the bread machine to work its wonders.
  4. Unplug your bread machine and transfer the dough to a cutting board once it has finished baking. Use oven mitts to prevent getting burned. Sprinkle flour on the cutting board (before pouring the dough) to prevent the dough from sticking to the board. Let it rest for 5 minutes or so.
  5. Preheat the oven to 400°F
  6. Make a round pizza out of the pizza dough. Do not press down on the pizza’s edges. You want the pizza to have a rim around it. The higher edges will help to keep the sauce and cheese in place.
  7. One large pizza or two medium pizzas can be made with the pizza dough.

Instructions –Next Steps for Making Homemade Oven-Baked Pizza

  • Spread pizza-shaped dough on a non-stick baking sheet or pizza pan.
  • On the pizza dough, spread a thin layer of tomato sauce (or pizza sauce).
  • Add a layer of shredded cheese on top.Pizza with too much sauce and cheese will be overly moist in the middle when it’s removed from the oven. Begin by covering the pizza base with a thin layer of sauce and cheese for your first few homemade pizzas. In time, you can experiment and add more cheese, etc.
  • Toppings that have already been cooked should be added (i.e., fried Italian sausages). Because the pizza baking – process may not correctly or safely cook these toppings, they should be pre-cooked.
  • Bake the pizza in the oven 20-25 minutes at 400 degrees, or until golden brown. The toppings, size, and depth of the pizza dough all affect baking time. After 15 minutes, ensure that the pizza has been baked perfectly.
  • When removing the pizza from the oven, use oven mitts to protect your hands.
  • On the cutting board, put finished pizza and slice it into pieces of pizza. Take your time and have fun!

Tips – Pizza dough recipe for bread machine

  • The advice listed below is designed to help people just start with their bread machine or don’t do much baking. You can easily make bread machine calzones once you’ve mastered bread machine pizzas.
  • The baking time for pizza will vary depending on the thickness of the pizza dough and the toppings. If you make thick pizza dough and pile on many toppings, your pizza will take longer to bake.
  • Pizza with too much sauce and cheese will be overly moist in the middle when it’s removed from the oven. Begin by covering the pizza base with a thin layer of sauce and cheese for your first few homemade pizzas. In time, you can experiment and add more cheese, etc.
  • If you prefer a “crispier” pizza crust, bake the pizza dough for 7-8 minutes before adding toppings. After semi-baking the pizza dough, add the toppings (sauce, cheese, and other toppings) and bake the bread machine pizza for another 10-15 minutes, or until the crust is golden brown. -If you prefer a thicker crust, let the dough rise on the baking sheet for 20 minutes before placing the bread machine pizza in the oven (or adding any toppings). The yeast in the dough will naturally rise, increasing the dough’s thickness and airiness.
  • For a thinner crust, you can roll out the dough with a rolling pin. It’s challenging to achieve a consistently thin crust when shaping the pizza dough with your hands.
  • To make bread machine pizza, you can use either all-purpose flour or bread flour. Bread flour produces a slightly lighter dough than all-purpose flour, but it is generally more expensive.
  • Move your pizza dough carefully from the cutting board to the baking sheet. We prefer to begin shaping the pizza dough on the cutting board and finish it on the baking sheet. Bear in mind that you should add the toppings AFTER you have transferred the dough to the baking sheet.
  • If you’re planning on making a large number of pizzas, you can prepare several rounds of pizza dough and refrigerate it overnight. Put each pizza dough ball in a bowl that has been lightly “greased” with olive oil and tightly cover by plastic wrap (to prevent the pizza dough from drying out), and refrigerate the bowl.
  • After opening the bottle contains bread machine yeast, you should keep it in the refrigerator or freezer; the yeast will last longer. Note that yeast will quickly deteriorate if exposed to air, moisture, or heat.

Pizza Dough Bread Machine FAQS

Sadly, traditional bread machines cannot shape or bake pizzas. Nevertheless, the bread machine will knead the pizza dough for you. Simply shape the pizza dough into a classic round shape, top with your preferred toppings, and bake in your oven.

Pizza made in a bread machine is just regular pizza. Pizza toppings are infinite by using your imagination. Tomato sauce and shredded cheese should be added, at the very least. Additionally, once you’ve added all of the ingredients, you can garnish the pizza with everything from cooked meats (i.e., sausage or pepperoni) to fresh ingredients (i.e., onions or peppers) to even some specialty ingredients (i.e., pineapple or anchovies).

The bread machine uses this amount of time to knead the pizza dough and allow it to rise. However, double-check your bread machine’s instructions because the length of the dough cycle may vary between models.

Aside from making delicious homemade pizza, you can use bread machine pizza dough to make breadsticks, calzones, dumpling skins, rolls, and other baked goods.

When making bread machine pizza dough, you can use either all-purpose flour or bread flour as the primary ingredient. Both are effective (although bread flour produces a slightly “airier” pizza dough).

Nonetheless, we prefer to use all-purpose flour for our bread machine pizzas because it is typically less expensive than bread flour and tastes similar to bread flour (when used for pizza).

Additionally, we keep much all-purpose flour on hand because it is used in many different recipes (i.e., banana bread, muffins, cookies, etc.). Bread flour, on the other hand, is primarily used for baking bread.

Conclusion

Please take a moment to leave a comment about the recipe if you’ve tried it. It will be greatly appreciated to help us make the instructions for our recipes more straightforward and more complete. A new baker will benefit significantly from your suggestions, recipes, and ideas. We also enjoy receiving feedback from those who have had the opportunity to try our recipes!

 

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How to make Asian bread by bread maker?

Introduction

Do you enjoy bread? In that case, you will have to investigate various alternatives to your beloved sourdough and baguette. Asia has a fantastic selection of world-renowned bread. When you see how good they are, you will want to make your own. We scour some of the most effective recipes from scratch so you can learn how to do it on your bread machine.

It goes without saying that Asia is famous for its delicious bread that will fill your stomach with hunger. If you are traveling to Asia soon or would like to experiment with different bread recipes, we have you covered. We cannot guarantee your results, but it does seem like fun to give it a try!

Asia Bread‘s Health Benefits

White flour is commonly used in Asian bread recipes, either alone or combined with rice flour. Rice flour adds fiber to the bread dough, making it gluten-free and light on the palate. The high fiber content aids digestion and protects against intestinal disorders.

Sesame oil or vegetable oil is commonly used as a shortening in Chinese bread, providing nutrition and helping in reducing blood cholesterol levels.

Why you should use bread machine to make Asian bread?

A bread machine is commonly used to mix, knead, and proof bread properly. The dough is then transferred to a pan and baked in the oven.

On the dough setting, the machine does all of the kneading work and allows the dough to rise and rest, so it cuts cooking time while reducing the amount of mess to a minimum.

Top 5 Most Popular Asian Breads

There are various types of Asian bread, and for this article, we will share some recipes of the most popular Asian bread that you could make in the bread maker.

01. Naan – India

Naan For Bread Maker

As popular as it is in central, south, and west Asia, Naan is a type of flatbread that is traditionally made in tandoori ovens, a special clay oven. Because this bread has a chewy texture, it is an excellent addition to Indian dishes like curry.

One possible reason this bread is iconic is because of its history. The bread is made in 1300 AD. There are many varieties of Naan, including Naan stuffed with onions, potatoes, and nuts, and garlic Naan topped with crushed garlic and butter. Best served fresh from the oven, slightly charred. To increase the creaminess, use ghee or Indian clarified butter.

Ingredients

  • 3/4 cup warm 2% milk (70° to 80°)
  • 3/4 cup plain yogurt
  • 1 large egg, room temperature, beaten
  • 2 tablespoons canola oil
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 4 cups bread flour
  • 2 teaspoons active dry yeast

Directions

  1. Add all of the ingredients in the order recommended by the manufacturer in the bread maker pan. Choose a dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. Once the cycle is completed, roll the dough out on a lightly floured surface. Divide into six portions and then shape into balls. Press each ball into an oval that is 1/4-inch thick. Rest for 5 minutes before proceeding.
  3. Brush the tops with water. Place wet side down in a greased skillet, cover, and cook for 1 minute with over medium-high heat. Next, you should turn the dough and cook it for another 30 seconds until it turns golden brown. Continue to work on the remaining dough.

02. Mantou (Chinese steamed Bun)

Mantou

Nothing is more basic and classic in Chinese cuisine than the Chinese steamed bun or Bao. If you’ve ever lived in China, you’ll understand that I’m not exaggerating when I say that Bao is everywhere! No matter where you go in China, you can always see, smell, and eat freshly steamed food, from fine dining establishments to street food carts.

Like many other traditional Chinese foods, the Chinese steamed bun family has a long history and numerous variations. Stuffed buns, filled with either savory or sweet fillings, are popular dim sum and appetizers. On the other hand, the plain bun, or Mantou in Chinese, is a staple food in Northern China.

Ingredients

Prep Time: 2 hours | Cook Time: 15 minutes | Total Time: 2 hours, 15 minutes

  • 400g All purpose flour
  • 1 tsp instant yeast
  • 30ml lukewarm water
  • 200ml milk or water +/- 10ml
  • ½ tsp baking powder
  • 1tbsp cooking oil
  • 40g sugar
  • 2g salt
  • 1/10 tsp baking soda (optional)

Directions

  1. Activate the yeast for about 5 minutes by combining it with lukewarm water. The mixture will thicken and become milky and bubbly.
  2. Add the flour, baking powder, salt, and sugar to a bread machine or stand mixer. Start the bread machine/stand mixer and gradually add the activated yeast and milk/water.
  3. Slowly and in batches, pour in the milk/water. Slowly drizzle in the cooking oil. Continue kneading for 10 to 15 minutes, or until a dough ball is formed. Pay close attention to the dough’s texture. If the mixture is too thick, add a little more water/milk. Add a bit more flour if it’s too wet or the surface is sticky. It would be best if you had a smooth, soft, but non-sticky dough ball at the end.
  4. Wrap the dough in plastic wrap and set it aside to rest. Allow the dough to rest for 45–60 minutes, depending on the room temperature, or until it doubles in size. If the dough smells too sour, add a pinch of baking soda to help it along. Restart the bread machine/stand mixer and knead for 5 minutes, or until a smooth dough is formed.
  5. Slice the dough into two halves on a flour-covered work surface. 06.Roll the dough into a long log about 1.5 inches in diameter. Rolling the log flattens it.
  6. Brush the flat dough lightly with water. Roll the flat dough towards the other end, starting from one end, to form a log.
  7. Remove the log’s ends and cut the remaining log into four equal pieces or the size of your choosing. Repeat the previous three steps with the other half of the dough. Place each piece in a steamer lined with wax paper.
  8. Do not immediately steam the dough. Cover the dough loosely with a damp towel and set aside for 30 minutes to rest and rise. The dough should expand to 1.5 times its original size. Finally, steam the dough for 12 to 15 minutes over boiling water. After you remove the pan from the heat, leave the lid on for an additional five minutes to prevent the buns from becoming saggy.

Note: Buns will look whiter when made with milk rather than water.

03.Pan de Sal – Filipino Bread Rolls

Pan de Sal

Pan de Sal is a sweet and fluffy bread that is a breakfast and snack staple in the Philippines. It is typically paired with margarine, cheese, or corned beef. Filipinos also enjoy it dipped in coffee or hot chocolate. This bread is typically sold a first thing in the morning by street vendors or small bakeries.

There are numerous varieties of pan de sal available throughout the country. A delicious and popular variety, for example, can be purchased in Siargao, the Philippines’ surf capital. Pan de sal is known as pan de surf in this region because it is shaped like a surfboard. It’s baked in a traditional oven with coconut husks and stuffed with delectable coconut meat.

Ingredients

  • 2 ½ teaspoons active dry yeast
  • 3 ¼ cups bread flour
  • ¾ teaspoon bread improver
  • ¼ cup sugar
  • ¼ teaspoon salt
  • 2 tablespoons margarine
  • 2 eggs
  • 1 cup canned evaporated milk
  • 1 cup canned evaporated milk
  • ½ cup dry bread crumbs

Directions

  1. In a bread machine, combine the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup evaporated milk in the order recommended by the manufacturer. Select the Dough cycle and press the Start button.
  2. Once the cycle is finished, take the dough out of the machine and roll it into 2 inch balls. Each ball should be dipped in the remaining evaporated milk and then in the dry bread crumbs. Place the rolls, crumb-side up, on a baking sheet. Cover loosely with a cloth or plastic wrap and set aside for 30 minutes to double in size.
  3. It should be preheated to 350 degrees F. (175 degrees C). Bake rolls for 8 minutes, or until they are both a light golden brown color.

04 . Shokupan – Japanese Milk Bread Loaf

Shokupan

Shokupan, or Japanese milk bread, is one of the most delectable bread you will ever taste. It’s a must-try if you’re ever in Japan or a Japanese bakery. Because of the Yudane method, this light and fluffy bread are moister than traditional crusty bread.

Shokupan has a unique pillowy texture because the flour’s heated gelatinized starch holds moisture well. If you want to make this bread, all you need is unsalted butter, salt, milk, bread flour, yeast, and sugar.

Ingredients

Prep time: 5 mins | Cook time: 3 hour 40 mins | Total time: 3 hour 45 mins

  • 2 and 3/4 Cups or 330g Bread Flour
  • 1 Tablespoon or 15g Dried Milk Powder
  • 1/4 Cup or 50g Granulated White Sugar (You can add up to 75g for a sweeter bun)
  • 1 Large Egg, Room Temperature, 55g each
  • 3/4 Teaspoon or 4g Table Salt
  • 1 and 1/2 Teaspoon or 7g Instant Dry Yeast
  • 1/4 Cup or 60g Unsalted Butter, Melted
  • 1/2 Cup + 1 Tablespoon or 140g Milk

Directions

  1. Place the ingredients in the order specified by the instruction manual for your Bread Maker. For reference, we added everything at the bottom first, followed by the flour and then the yeast!

2. Bake according to the bread machine’s instructions. Different bread makers have various functions. We used a Soft Bread or French Bread Function for mine.

3. You can add any toppings you want. We added mine an hour later, at the “feeding point” stage.

4. Once you are finished, enjoy and serve! This bread is rather brown, and sometimes we remove it about 5 minutes before the appointed time when we notice that it’s getting too brown.

05. Pineapple bun – Hong Kong

Pineapple bun

Also referred to as “bo lo bao,” Hong Kong’s intangible cultural heritage is pineapple buns. You may believe a bun contains pineapple if you’ve never had it before. However, its name is derived solely from the appearance of its baked topping.

The flaky gold-topped pastry is full of sweetness and softness, but it’s exceptional because of the crunchy crumb topping. You can readily obtain pineapple buns in China towns throughout the world.

Ingredients

  • ¾ cup pineapple juice
  • 1 egg
  • 2 Tablespoons olive oil
  • 2 ½ Tablespoons sugar
  • ¾ teaspoon salt
  • 3 cups bread flour
  • 2 tablespoons milk
  • 1 ½ teaspoons active dry yeast

Directions

  1. Always follow the directions that came with your bread machine when placing the ingredients. Set the dough mode.

2. Always check on the dough after 5-10 minutes of kneading. Simply remove the top of the bread machine to check on the progress of the dough. It should be around, smooth ball. If it’s too dry, add a teaspoon of liquid at a time until it looks right. If it seems too wet, add a tablespoon of flour at a time until it looks right.

3. Once the dough is done, it should be placed on a lightly floured surface and cut into two equal portions. Roll up the dough. The goal is to have about 16 dinner rolls that are the right size and shape. Gently place the rolls on a lightly greased baking sheet.

4. Allow the rolls to rise for 30 minutes, covered with a clean, light-weight kitchen towel. Then, remove the towel and bake the rolls for 12 to 17 minutes, or until done. (we took 16 minutes in the oven.)

5. Cool the rolls on a rack.

Conclusion

Bad bread is nonexistent in Asia. Studying different types of breads will allow you to gain a better understanding of how this dish symbolizes a certain culture in a unique way.

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