We finally repaid the dinner invitation from August 2007, and had Steven and Anthony round on Saturday evening. Busy in the kitchen on Saturday afternoon, we were pleased with our three-course efforts. We produced a veritable pre-poker and sloe gin feast, serving up the roasted pepper and tomato soup I made a few weeks back for mum and Bart, quiches lorraine and broccoli and cheese (with tomato salad), and chocolate mousse.
Now that we have room in the outhouse to use it, I wanted a bread machine recipe for bread to eat with the soup, but I couldn’t find either the instruction manual or the recipe book that came with it. A few minutes online turned one up, though, and although it wasn’t specifically for our Bifinett KH1171, it was for automatic bread machines, which was good enough.
Making enough for a 750g loaf, the ingredients list below needs fine tuning, as our dough only rose to half the height it should have been (a common error if internet forums are anything to go by). It was tasty nonetheless, and was very dense; fine for soup, but I don’t think it would make a good sandwich.
Ingredients
1 and-a-quarter cups of water
1 teaspoon of salt
2 tablespoons of sugar
3 cups of bread flour (white, granary, or wholemeal)
2 tablespoons of instant dry milk powder
2 teaspoons of bread machine yeast
Method
This will be different for each automatic bread making machine, but our model required the water, salt, sugar, and flour to go in first (in that order), followed by the instant dry milk powder and then finally the yeast. With the browning level set to medium, we left it for just under three hours until the machine had finished its process.
You may find you can tip out the loaf from the tin while still warm, but our paddles wouldn’t release until the dough had cooled, when the job was much easier. So, when cooled, tip out of the loaf tin, and serve immediately. Just as with shop-bought bread, the loaf can be stored in a clipped or tied food bag for three to four days.
Tags: Journal, Make your own
Hi Rich
Looks good, although 2 tbsps of sugar sounds an awful lot, usually 1 tsp of sugar is required maybe 1 and a half for a larger loaf. Nevertheless I am sure it was enjoyable especially with the wonderful soup!
Mum