tag:blogger.com,1999:blog-4805570821469912515.post2482726850581806290..comments2023-10-30T21:29:55.402+08:00Comments on Happy Home Baking: Simple Wholemeal BreadHappy Homebakerhttp://www.blogger.com/profile/15310704979379806678noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-4805570821469912515.post-45186419472170096802012-10-08T16:42:28.422+08:002012-10-08T16:42:28.422+08:00Hi HHB,
Thank you for this recipe. Instead of by ...Hi HHB,<br /><br />Thank you for this recipe. Instead of by hand, I mixed ingredient A with my kitchenaid mixer (with a dough hook) for 5 mins. Let it proof for 90 mins as per your recipe. Then place everything (ingredient A + B + C) into the breadmaker & voila! A perfect loaf! Paigenoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-59893512289951972772012-08-11T09:05:21.456+08:002012-08-11T09:05:21.456+08:00Hi Captain EggCupcake, sorry to hear that this rec...Hi Captain EggCupcake, sorry to hear that this recipe didnt work for you. Yes, the dough is very wet and sticky, since it is a asian-type of soft bread. Did you knead by hand? If yes, you will need to knead it continuously for at least 30-40mins until the dough no longer sticks to your hands, becomes smooth and elastic. Initially, the dough is just a sticky mess, you will need to use a dough scraper to help scrape it from your work surface as you knead.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-29488543472359567542012-08-11T05:11:27.157+08:002012-08-11T05:11:27.157+08:00This recipe does NOT work. Way too much moisture a...This recipe does NOT work. Way too much moisture and super sticky results in brick like loaf. I am an experienced baker but ive no idea how anyone has made this work?!?Captain EggCupcakehttps://www.blogger.com/profile/08766187538481949156noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-75003543412945252742012-03-14T17:58:56.339+08:002012-03-14T17:58:56.339+08:00Hi Starlet-scarlet, I baked the loaf with the lid ...Hi Starlet-scarlet, I baked the loaf with the lid on. You may let the dough proof until it almost reach the rim of the tin before you send it to the oven, this way, the dough will expand and fill up the entire tin to make it a square loaf. Also, it could be the size of your tin, maybe it is slightly bigger? <br />The hard crust is due to your extended baking timing. What you can do is, bake it at a higher temperature, 200degC for 30mins instead. Hope this helps :)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-87475209285802130012012-03-14T17:27:02.486+08:002012-03-14T17:27:02.486+08:00Dear HHB,
I have a few questions.
1) Mentioned t...Dear HHB, <br />I have a few questions. <br />1) Mentioned to divide into 3 portions.<br />Mine did not managed to get a total square like yours, placing all 3 in the tin.<br />2) Outer crust turns out very hard yet crispy. <br />May i know whether you baked the whole with the lid on?<br />I did it with the lid on, however couldn't get the browning that i wanted. I took it off and baked additional 10mins. The colour was perfect but the top turns out hard, soft inside.<br /><br />Please help! <br />p/s: The raisin loaf was a huge success thanks to your beautiful recipe :)Starlet-scarlethttps://www.blogger.com/profile/00136550478610392817noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-21925021298625318892011-12-25T13:05:05.312+08:002011-12-25T13:05:05.312+08:00hi oursummerlovee, you can use you stand mixer, ho...hi oursummerlovee, you can use you stand mixer, however, I do not know the speed that you need to select and the time required. I would like to suggest that you follow other recipes that make use of a stand mixer, I worry you may over knead the dough.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-75095938223704889172011-12-21T15:04:11.140+08:002011-12-21T15:04:11.140+08:00Hello! I don't own a bread machine, so can I p...Hello! I don't own a bread machine, so can I prepare the dough using my stand mixer? :) Thank you!oursummerloveehttps://www.blogger.com/profile/15621293089289958557noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-18159808795363257232011-06-30T06:39:20.420+08:002011-06-30T06:39:20.420+08:00Hi, no, not the seams on the sides, but the seam o...Hi, no, not the seams on the sides, but the seam on the rolled side, hope you know what I mean.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-63831215279604432352011-06-29T22:58:54.305+08:002011-06-29T22:58:54.305+08:00Hi, when you mentioned pinch the seams, do you mea...Hi, when you mentioned pinch the seams, do you mean the seams at the side? I think I might have proofed it for too long the second time...and my tin is of the same dimension, so that shouldn't be a problem. Thanks anyway! will try it out again.Kevinnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-59662231207351178332011-06-29T07:35:16.047+08:002011-06-29T07:35:16.047+08:00Hi Kevin, looks like there is nothing wrong with t...Hi Kevin, looks like there is nothing wrong with the ingredients since the dough is able to rise nicely during the first proofing. How long did you let the dough proof the second time, it seems like you may have over proof it. <br />When you roll the doughs, you need to roll it up as tightly as possible, ie make as many rolls as possible. Hope u know what I mean?<br />Then, pinch the seams tightly to seal it. Place the doughs seam side down into the bread pan.<br />After the second proof, the dough should rise up to almost the brim of the pan, this will usually take 50-60mins. Refer photo on this blog post (http://happyhomebaking.blogspot.com/2010/09/back-to-basics.html)<br />My pullman tin size is about 7.5"x4"x4". Did you use a bigger pan than this? The amount of dough for this recipe is only able to fill up this pan size. Could it be that you use a bigger pan?Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-54792447146371790812011-06-27T18:32:42.225+08:002011-06-27T18:32:42.225+08:00Hi, thanks so much for the prompt reply! So sorry ...Hi, thanks so much for the prompt reply! So sorry that I didn't include much details about my bake.<br /><br />Yea, it was the first time I baked bread, or rather first two times. I used SAF instant yeast, the relatively affordable ones in brown packaging, wholemeal flour from Prima and bread flour from Bake King. I'm pretty sure the yeast isn't the sort that needs to be dissolved, and yea I followed what it said on the packaging.<br /><br />The dough rose really nicely during the first proof and even rose quite obviously during the 15minute rest. It only gave off the yeast smell during the second proofing in the tin, and it didn't rise more than 1/2 the size of the tin. The finished product (I hesitate to call it bread, haha) also didn't adhere together, as in, the parts where the dough was rolled in a manner like a roulade could still be unravelled. The 3 individual portions also didn't stick together firmly. I'm wondering if it could be my kneading, because quite honestly I have no idea how to knead bread and only referenced from youtube videos.<br /><br />Thanks so much! I'm trying again this weekend but was rather worried that I would waste more flour. Hopefully with your advice it would work out...Kevinnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-84498213822677443952011-06-27T07:55:48.156+08:002011-06-27T07:55:48.156+08:00Hi Kevin, is this the first time you are making br...Hi Kevin, is this the first time you are making bread? If not, did you have similar problem with other recipes?<br /> Did the dough double in size during the first proof? How long did it take to rise? usually it should take about 60mins under room temperature 28-29degc.<br /> Was it during the first or second proofing that the dough gives off a strong yeast smell? Usually this is the result of over proofing.<br /> During the second proof, did the dough rise up to at least 90% of the height of the tin? If that was so, the bread should fill up the tin after baking.<br /> What about the ingredients you used? What kind of yeast did you use? Did you use instant yeast? or active dry yeast? For instant yeast, it can be mixed with the other ingredients directly, whereas for active dry yeast, you need to mix with some water before it would activate. Did you follow the instructions on the package?<br /> Sorry for all the questions as I am not able to find out what went wrong without the details on how you went about making it. Hope you dont mind.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-44202254604078187262011-06-26T00:01:46.291+08:002011-06-26T00:01:46.291+08:00Hi, I just came across your blog and tried out the...Hi, I just came across your blog and tried out the recipe...and it didn't work though I tried it twice! I'm not quite sure what I'm doing wrong, but the dough doesnt fill up the tin during baking, and during the proofing it smells very strongly of yeast and alcohol. Could it be due to under kneading or over proofing? I kneaded the bread by hand for 1 hour the second time, and it still had the same results...sorry but do you know why it might be so?Kevinnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-64069130512408648942011-04-25T19:15:40.140+08:002011-04-25T19:15:40.140+08:00dear HHB,
u bet so..i'm sure i will. because b...dear HHB,<br />u bet so..i'm sure i will. because both my MIL love to eat bread too..from now on i will ask a lot of question on this bread making journey, if u won't mind..thank you very much again~Janetanhttps://www.blogger.com/profile/00784108730776683778noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-76660089633315791852011-04-25T16:23:56.345+08:002011-04-25T16:23:56.345+08:00Janetan, I am happy to know that you have great su...Janetan, I am happy to know that you have great success with this bread recipe. I am sure very soon you will get addicted to making bread at home :)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-15934725549973376182011-04-25T14:22:54.801+08:002011-04-25T14:22:54.801+08:00hi HHB,
i'm very very happy because all this w...hi HHB,<br />i'm very very happy because all this while my bread making is totally a failure..until a few weeks ago i brought a kitchenaid stand mixer and i use this recipe of yours to test the bread baking. thanks god, it is a success!! soft and springy.. i did change a bit of your ingredient in changing the water to milk and wholemeal flour to wholewheat flour.. thank you for sharing these recipe.Janetanhttps://www.blogger.com/profile/00784108730776683778noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-74833190400999434902011-01-03T08:15:55.381+08:002011-01-03T08:15:55.381+08:00Hi Sally, wholemeal bran is different from wholeme...Hi Sally, wholemeal bran is different from wholemeal flour. I dont think you can do a direct replacement, the dough may turn out too dry. You can try reduce the salt amount, but I am not sure whether it will affect the result, as salt is used in bread making not just for taste. Sorry, seems like I am of not much help, as I am really not a professional baker.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-12221370697611413102010-12-23T12:19:51.491+08:002010-12-23T12:19:51.491+08:00Hi HHB,
I can't find any wholemeal flour here...Hi HHB,<br /><br />I can't find any wholemeal flour here in Sabah so i just used wholemeal bran instead. Is it the same? Anyway, it still tastes great. Soft and fluffy homemade wholemeal bread. I find the bread way too salty to my liking. Do you think that i can reduce the salt to 1/2 tsp? Please advise.Sallyhttps://www.blogger.com/profile/12666172549181839907noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-72052518610445445162010-07-02T13:19:15.652+08:002010-07-02T13:19:15.652+08:00Hey there, I bake this bread a few weeks ago and i...Hey there, I bake this bread a few weeks ago and it turn out very fluffy. I didn't use any milk powder but I replace the water with milk. Thank you so much for this recipe :)Janicehttp://homecookbaker.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-58971401403229687812010-06-29T19:27:52.170+08:002010-06-29T19:27:52.170+08:00Hi HHB, I tried this recipe yesterday and it turn ...Hi HHB, I tried this recipe yesterday and it turn out so good although I omit the milk powder and replace the water with milk. Thumbs up :) I will try again the recipe but this time I will using milk powder and change the water to milk. I think it be better.Bettynoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-34902891284715813922010-06-27T12:00:31.572+08:002010-06-27T12:00:31.572+08:00Hi Jasmine, I suggest that you don't increase ...Hi Jasmine, I suggest that you don't increase the bread flour, just omit the milk powder. You can replace the water with same amount of milk (fresh milk will do), if not just use water will do. Happy baking!Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-36831464736343365172010-06-27T11:54:51.032+08:002010-06-27T11:54:51.032+08:00HHB, can i increase the amount of bread flour for ...HHB, can i increase the amount of bread flour for the dough but omit the milk powder. I don't have any milk powder on hand.Jasminenoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-7639367905898021052010-06-27T11:53:32.885+08:002010-06-27T11:53:32.885+08:00Thank you HHB :)Thank you HHB :)Janicenoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-15054151176186610902010-06-27T11:37:50.699+08:002010-06-27T11:37:50.699+08:00Hi Janice, I can't comment on the baking tempe...Hi Janice, I can't comment on the baking temperature/timing as all ovens work different, you will need to test it out to understand how your oven works. Maybe for a start you can increase the top temperature since you only had problem with the top not browning. Yes, the lid has to be closed fully, otherwise some part of the dough will rise above the lid during baking. Alternatively, you can try baking without the lid to see how it goes. Hope this helps :)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-11089858472054544372010-06-27T01:46:01.895+08:002010-06-27T01:46:01.895+08:00Hey there. The rack position is already in the mid...Hey there. The rack position is already in the middle. My oven has two heating element which is upper and lower heating element. So should I increase the temperature or bake it longer without increasing the temperature? Beside that, when you bake it the lid got to be fully covered right? Sorry for asking so many question. Still kinda new to all this.Janicenoreply@blogger.com