The World Encyclopedia of Bread and Bread Making

I have a bread machine at home,
and i use to make bread for daily comsumption.
But i have no luck with most of the bread machine
recipe, thus have not found a good recipe for a simple loaf yet.

Have always wanted to get a bread machine recipe book.
But didnt see any interesting one till yesterday.
Browse thru the book a liitle last night.
It was cramp full of informations
regarding different types / countries of bread..
The first 1/3 section are all talking bout the dif types of bread!!!!
and into ingredients, flavors and technique.
I have selected a simple daily loaf to try out
somewhere this week.
Hopefully, it'll not disappoint me once again.

nonetheless, i do have a good receipe for
handshape bread/bun, like those in breadtalk/four leave.
I will post them up so that i can make reference easily.
They're from my last blog though.

Bread during their final proofing

Baked bread with milk just brush on
[could also use egg wash for shiny finish]

Ingredients [10 buns, each dough weight 50g]

(A)
250 gm bread flour
40 gm sugar
1 tbsp milk powder
½ tsp salt
90 - 100 ml water ( depend on the flour )
1 ½ tsp instant yeast
1 egg

(B)
40 gm butter, cut into small cubes

For glazing
Fresh milk (didnt want to waste another egg, haha)

Method :

1. Put all the ingredients (A) in the breadmachine. Set to Dough cycle and press start.
2. After 8-10min during the cycle add in the butter (B). Close the lid and let the machine complete its cycle. At the end of the cycle, the dough would have doubled in bulk and will be ready for hand-shaping
3. Divide the dough into 50 gm portion each. Put in fridge to rest dough for at least 10 mins.
4. Remove from refrigerator and knead each ball lightly on a floured surface. Flatten and roll out as per the shape you want.
5. Proof the shaped bread for another 1hour or until double in size. Preheat oven to 200°C
6. Bake for 10 - 15 mins. or until bread is done.
7. Remove from oven and brush top with fresh milk for a soft bun.

** i remember the bread still manage to remain soft & fluffy on the 2nd day...