Bread recipe

Breville mix master bread recipe and my changes see notes.

Can be used for any mix master that has a dough hook.

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Bread recipe BigOven - Save recipe or add to grocery list
Cook Time 30-40 Minutes
Passive Time 1 1/2 Hours
Servings
Large loaf
Ingredients
  • 4 cups Bread flour (or plain flour)
  • 3 tablespoons Milk powder
  • 1 1/2 teas Salt
  • 1 1/2 tablespoons Caster sugar
  • 2 teaspoons Bread improver
  • 2 teaspoons Dried yeast (1 x7gram sachet)
  • 2 tablespoon Oil
  • 1 1/2 cups Tepid water (375grams to weigh)
  • Extra flour for kneading
Cook Time 30-40 Minutes
Passive Time 1 1/2 Hours
Servings
Large loaf
Ingredients
  • 4 cups Bread flour (or plain flour)
  • 3 tablespoons Milk powder
  • 1 1/2 teas Salt
  • 1 1/2 tablespoons Caster sugar
  • 2 teaspoons Bread improver
  • 2 teaspoons Dried yeast (1 x7gram sachet)
  • 2 tablespoon Oil
  • 1 1/2 cups Tepid water (375grams to weigh)
  • Extra flour for kneading
Instructions
  1. Place flour, milk powder, salt, sugar, bread improver and yeast into the mixer bowl. *If using plain flour sift all ingredients excluding sugar and yeast pop them in last.
  2. Pop mixer bowl into the mix master and start mixing on very low speed then slowly add the oil and water and mix until the dough starts to form a ball.
  3. Now a lesson learnt by me ... not all mix masters can handle a long dough mixing time due to motor size so my suggestion, though consult your manual, is to mix for 60 or 90 seconds then rest machine for say 30 seconds and do this until your dough has actually mixed for about 3-4 minutes. I did mine in 2x 3 minute lots with 30 seconds between, my motor is 1200w.
  4. Turn the dough onto a floured board/surface and knead until the dough is pliable, you can be fairly rough. Give the bowl a spray oil then pop the dough back into the bowl, cover with some spray oiled cling wrap and let rise in a warm place for 30-40 minutes
  5. Dump the dough onto a floured board/surface and knead again. You can either put into a large loaf tin, 2 small loaf tins, make into scrolls, bread rolls or whatever takes your fancy. Cover again with the cling wrap and let rise for another 45-50 minutes.
  6. With 10-15 minutes of rise time left heat up your oven to 200*C. When temp is correct take off the cling wrap and bake for 35-40 minutes or if it sounds hollow when you knock on top. Cool a couple of mins then turn onto a cooling wrack to cool completely.
Recipe Notes

I found this recipe a bit easier as you don't need to sprinkle the yeast over warm water to froth it just goes into the bowl.

I used olive oil.

I only used 1 teaspoon of salt.

I used sifted plain flour.

I've never used bread improver but I must admit this recipe worked well the bread was a little lighter.

Next to try out the fruit loaf.

I guess you could use wholemeal flour but I'd only sub half the plain flour and I'd still sift it adding the meal to the bowl after sifting, maybe my next bake.

I made cheese and Vegemite scrolls from this mix and they look pretty much like my other scrolls so the pic stays the same, they just tasted that bit better.

I think I'll keep this as my new bread recipe.

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