自家焗白麵包【新鮮香軟】Homemade White Bread | 簡易食譜 - 基絲汀: 中西各式家常菜譜

自家焗白麵包【新鮮香軟】Homemade White Bread

by · 57 則留言
聖誕節那天,家中麵包吃得清光。所有超市都關門休息,但基絲汀每天一定要吃麵包的,可說是『包王』。沒麵包吃,真是要命啊!可惜平時不喜歡買太多麵包在家,以免變得不新鮮。於是,家中那部麵包機就隨時當上包王的救星。把麵粉啦,水啦,所有材料,一起倒進去,這個白雪雪,滑脫脫的麵包(吐司),就跑了出來。不消半天,它又給包王『消滅』得無影無蹤了。

白麵包 Homemade White Bread02

材料:
  • 水 350毫升
  • 橄欖油 37.5毫升
  • 糖 1 1/2湯匙
  • 鹽 1 1/4茶匙
  • 中筋麵粉(plain flour)500克
  • 即發酵母(instant yeast)1茶匙

白麵包材料 Homemade White Bread Ingredients

做法:
  1. 把水,油,糖,鹽,麵粉和即發酵母,順次序放入麵包機中。及至放麵粉後,用茶匙把麵粉中央撥開成一小洞,把酵母倒進麵粉中央。
  2. 按選功能(menu)的 “Basic”mode. 基絲汀也嘗試過按“French”mode,麵包焗出來的質感也非常鬆軟幼滑。大家請參考依照自己購買的麵包機說明書指示來調較。
查看麵包機:

57 則留言 :

  1. 用中筋面粉也可以做面包吗?不是要用高筋面粉吗?

    回覆刪除
  2. 回應ccm2poco:
    通常做麵包是用高筋粉的,但用這個麵包機試驗過,中筋粉很適合。
    質感非常軟綿。

    回覆刪除
  3. 可以考虑把面包放入雪柜冷藏。要吃的时候,拿两片放入toaster烤一烤就行了!如果不喜欢toast,可以放入微波炉30秒也行。

    回覆刪除
  4. 回應Bob:
    試過放一些麵包到 freezer做backup.
    多謝你的建議呢~

    回覆刪除
  5. Christine
    你好,我亦是喜歡自家製麪包,因為我通常不會用太多牛油,糖、鹽份量都減,不會下改良劑,所以我覺得自家製的很健康喎。近期我愛做合桃提子包,非常好味。
    NO4胡太

    回覆刪除
  6. 回應NO4胡太:
    是呀,自家焗麵包可按自己喜好下甚麼材料也可。買回來的,如果包裝沒說明,都不知道裏面有甚麼。
    合桃提子包,聽起來很好味道呢。
    真要試試!

    回覆刪除
  7. christine, which bread machine are you using? i saw the breadman one in target but I am a bit worry it would be too complicated to use... sooo

    how long it takes for the machine to make the bread?

    回覆刪除
  8. To Kitty,
    I use Sunbeam, the basic model. I just use the "dough" mode to knead the dough for me. Every bread maker would be different. Mine just takes about 20 minutes to knead dough. But I usually turn it on twice and knead my dough twice in order to get enough gluten.

    Don't know about Breadman one. You can ask the staff at Target to help you out. Or just browse the manual there before you buy it and get the info you need. Different models have different designs.

    回覆刪除
  9. 你好!我第一次学做面包,很多地方请多指教。 : )

    请问做这种白面包需要放“汤种”吗?以你这个食谱来说要放多少?(我打算用面包机做)

    谢谢!

    回覆刪除
  10. Hi Christine,
    Love all your recipes! I tried to make this white bread today using my Oster bread machine. The bread came out a little hard & inside is not as white as shown on yours. I double checked all the ingredients & steps and they are according to yours. Do you know what could be wrong?

    回覆刪除
  11. Hi Christine,

    It's Rita.
    Thanks for creating a "bread" topic. It's cool. I just got my sunbeam bread maker today. I am going to make this white bread.

    Should I chose 1.5lb loaf or 2-lb loaf? what is the difference?

    回覆刪除
  12. Hey Christine,

    http://www.foodnavigator.com/Science-Nutrition/Honey-powder-proves-shelf-life-booster-in-bread-study says "the addition of honey powder at a level of 5 to 10 per cent improved the baking quality by retarding staling and increasing shelf life." Hmm, maybe worth a try.

    回覆刪除
  13. You didn't use Tangzhong in this bread, would the bread become hard after few hours?

    Shirley

    回覆刪除
  14. hi christine,
    this would be my firs attempt to make bread using my brand new bread maker... has been so tempted buy one before but not until I saw your blog that I made the purchase eventually. Your recipes seems so easy !!:)
    can I ask you a few questions:
    1: this is a 1.5lb recipe? am i right?
    2: can i substitube olive oil with melter butter? same ml?
    3: can i substitute water with milk or soy milk? same ml?
    thank you ..

    回覆刪除
  15. Haha I made one already... I would say 90% successful. The texture a bit rough and dry as compared to your picture shown. But it taste good. Am very confident now!! ;)

    回覆刪除
  16. Christine, 想請問點解你的方包白雪雪的呢? 我已用 blenched flour,依然是黃黃啡啡...
    -JC-

    回覆刪除
  17. 请问版大,如果是用烤箱,那应该是大概多少温度和时间?谢谢

    回覆刪除
  18. Hi Christine,
    Can you give some guidance how to slice the loaf? I'm using serrated knife, but couldn't slice it evenly. Should I cut it while it's hot or cold?
    Thanks!

    回覆刪除
  19. Hi Christine,

    請問如何造全麥麵包。

    Andrew

    回覆刪除
  20. 今天我第二次试做了这个面包。
    第一次是用750g的,出来发现不够熟。第二次用了1kg,效果好一些,外面很美,可是里面好像上面一些人所说的,有点湿而且不像你的那么白。
    不知道是那里出了问题?

    Joanna

    回覆刪除
  21. @Joanna :
    你是全程用麵包機做的嗎?
    這是普通麵團,不像湯種的濕,應該一般麵包機的 basic mode 很適合烘培的。
    有關你問“里面好像上面一些人所说的,有点湿而且不像你的那么白。”——『濕』,可能麵包裏面還未焗熟透,是麵包機的程序問題。『白』與否,是因所用的麵粉影響。基本上麵粉是呈些微黃色的。

    回覆刪除
  22. Hi 是啊,全程用面包机(kenwood),而且是 delay start。因为家里中筋面粉用完了,所以用了低筋面粉。出来的面包很有嚼劲,微黄,皮有点硬。
    啊,原来火候不够。谢谢你的答复。
    因为孩子嫌皮太硬,我决定听从你的建议,学做软软的汤种面包啦!

    Joanna

    回覆刪除
  23. Hi christine, 对不起澄清一下,我用的是 bread flour,应该是高筋面粉才对。嘻嘻。。。睡不够脑筋不清楚,请原谅。
    今天做了hokkaido milk toast,不够松。但是老公一吃重重点了个头,好吃。真是谢谢你的食谱。

    回覆刪除
  24. 初學者Ala
    HELLO ! CHRISTINE 妳好!我有一些問題想請教,為何我做出來的麵包,口感會"鞋"及沒想到妳的細緻,當然,那個食譜是在網路上找的,在這可沒有空間給我詳細列出來,請用妳professional的意見告知一二!
    謝謝

    回覆刪除
  25. 請問可否以葡萄籽油代替橄欖油嗎?

    回覆刪除
  26. Hi Christine,

    Can I add Tongzhong into this white bread to make it softer? If yes, how many should I add? Besides, I like your recipes so much. Thanks for sharing.

    Joey

    回覆刪除
  27. Hi Christine,

    Can I add 'tongzhong' to make it more soft? If yes, how many should I put? Besides, thanks for sharing the recipes, I like it so much!

    Joey

    回覆刪除
  28. 唔用麵包機,可唔可以用其他方法去焗麵包??
    by siumei

    回覆刪除
  29. @Joey
    Yes, you can add tangzhong.
    But I haven't tried to convert this recipe with tangzhong. Let me try if I've got some time. Then get back to you if I've done.

    回覆刪除
  30. Hi Christine,
    超喜歡你的食譜!!我今天終於開始做麵包了,用的的是跟您一樣的sunbeam麵包機。我看到您說通常都是用dough mode搞打兩次,機器的設定是一次dough需要1hr 30min(包括休息),所以打完第一次20分鐘就關掉再開一次,所以連發酵完大概就要快兩小時,我這樣對嗎?如果要直接用麵包機烘烤的話,這樣打完兩次後是再按”bake" mode嗎?另外在這篇焗白麵包中所建議使用的"basic“ mode,是指總共三小時的那個傻瓜模式嗎(就是按開始之後就不用管他會直接烤到好)?那如果又想搞打麵團兩次,又想要用basic mode烤到好,應該要怎麼設定才對?非常感謝你~~(不好意思一次問了好多問題)。

    回覆刪除
  31. hello(: 我想問點解我做出黎的麵個底皮好硬 and 我想請問你的麵包機Basic mode是幾多小時的同幾多lb的?? 謝謝 by emily

    回覆刪除
  32. @Kate:
    對,sunbeam麵包機的 dough mode 的搞打時間大約20分鐘,連發酵的話,全程是1小時15分鐘。
    如果想搞打兩次,就如你所說,打完第一次20分鐘,就關機,重新由頭操作至尾就可以。

    如果想用麵包機焗,就於第二次開機選擇 basic mode,就會連焗麵包程序在內,共 3小時多。第二次就不用理會了。

    回覆刪除
  33. @emily
    你用甚麽麵包機?每部麵包機的設計有些不同的啊!你的麵包機說明書應該有說明每中程序的操作時間多少,和可焗多大的麵包。

    用麵包機焗出來的麵包,表皮是比較厚和硬一點的。因為在機內焗的時間比較長。

    回覆刪除
  34. 你好,我今天買了一部面包機學做方包,請問應是用牛奶還是用水會比較好,因我見說明書是用牛奶的.還有乾酵母是什麼用途呢?

    回覆刪除
  35. @karty:
    牛奶或水也可以。如果你喜歡有奶香,就用牛奶啦。
    酵母是令麵團膨脹發大的東西。

    回覆刪除
  36. Christine, I followed your recipe but the bread crust especially the bottom was very hard while the inside was very soft (too soft). I bought a different bread maker though!

    回覆刪除
  37. @匿名:
    Did you bake your bread in the machine?
    It's quite normal that you'll get loafs with thicker crust from breadmakers due to the long baking time inside.

    回覆刪除
  38. 如我用一個450g的吐司模做方包, 份量要改嗎?

    回覆刪除
  39. 你好!想請教:如果做1lb的,500g麵粉,會否太多?剛放了入機後,有點驚……(我的麵包機只能做1lb)
    謝謝!

    回覆刪除