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
做法：
- 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。
- 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。
自家焗白麵包【新鮮香軟】Homemade White Bread
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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。
材料：
做法：
材料：
做法：
用中筋面粉也可以做面包吗？不是要用高筋面粉吗？
回覆刪除回應ccm2poco：
回覆刪除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。
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。
回覆刪除回應Bob：
回覆刪除試過放一些麵包到 freezer做backup.
多謝你的建議呢～
Christine
回覆刪除你好，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
回應NO4胡太：
回覆刪除是呀，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！
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
回覆刪除how long it takes for the machine to make the bread?
To Kitty,
回覆刪除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.
你好！我第一次学做面包，很多地方请多指教。 : )
回覆刪除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！
Hi Christine,
回覆刪除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?
Hi Christine,
回覆刪除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?
@匿名
回覆刪除1.5lb loaf is small and 2-lb loaf is big.
For this recipe, it makes a small loaf.
Hey Christine,
回覆刪除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.
@Liz
回覆刪除Great article, thanks for pointing.
I haven't seen any honey powder around here. Hey, if you test this new method, please let me know how it goes.
You didn't use Tangzhong in this bread, would the bread become hard after few hours?
回覆刪除Shirley
@Shirley:
回覆刪除This is not a tangzhong bread, so can't keep soft for days as tangzhong ones. I sealed it in a plastic day after cooling down. It got harder on the next day.
hi christine,
回覆刪除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 ..
@franc:
回覆刪除Thanks for letting me know that my blog gets you motivated to bake breads. You'll love it.
1. This recipe suits my breadmaker, that can make breads up to 750 grams each. Sorry, we don't use lb here. :p
2. Why not? Try to heat about 40 grams of butter in a microwave oven, and then measure out the same ml from it.
3. Sure, you could. Same ml.
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@Franc:
回覆刪除The crust of the bread made by breadmaker is a bit thicker and harder than those are baked by oven. And the end result might be different from brand to brand.
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...
回覆刪除-JC-
@JC：
回覆刪除你是說裏面的麵包也是黃黃啡啡？
你是否肯定麵粉沒過期嗎？或是開了封很久？
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@Christine@Christine's Recipes
回覆刪除may i know how much i need to put in TongZhong for this recipe? as my breadmaker had bigger size , can i use this recipe and x 1.5 more for all ingredients?
@DeanYap：
回覆刪除如用烤箱，焗的時間跟麵包模而定。我的麵包模大小 20.5cmx10cmx10cm， 180C焗約30至35分鐘。
@ks：
回覆刪除Sorry, I don't have time to convert this recipe for using tangzhong and test it. Please take a look at this Tangzhong milk toast, easier for you to start with.
Hi Christine,
回覆刪除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!
@YY:
回覆刪除I also use a serrated knife to slice the bread too. It's got fine saw-toothed edge. I just eyeball and try to slice from top to bottom, sometimes I can't slice a straight line. :p
Btw, I happened to spot a bread slicing guide at Robins Kitchen, but didn't take it, for the price tag is not within my budget. Take a look to see if it suits you.
Hi Christine,
回覆刪除請問如何造全麥麵包。
Andrew
@Andrew :
回覆刪除不好意思，還未用湯種試驗麥包呢。如果試了，會 post出來分享的。
今天我第二次试做了这个面包。
回覆刪除第一次是用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
@Joanna :
回覆刪除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。
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。
回覆刪除啊，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
@Joanna：
回覆刪除噢，低筋麵粉比較低筋性，做起麵包來會不及高筋粉或中筋粉的軟綿的。
湯種麵包的確軟綿，真要試試。
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。
回覆刪除今天做了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。
初學者Ala
回覆刪除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
@Ala：
回覆刪除不要客氣。我不是專家呢。只是分享一些我試驗又行得通的方法而已。
可參考我之前寫的一篇網誌:如何焗麵包夠軟綿，可能有幫助。
請問可否以葡萄籽油代替橄欖油嗎？
回覆刪除@lengmama：
回覆刪除葡萄籽油當然可以啦！
Hi Christine,
回覆刪除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
Hi Christine,
回覆刪除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
唔用麵包機,可唔可以用其他方法去焗麵包??
回覆刪除by siumei
@siumei：
回覆刪除這個麵包食譜可以用手搓麵團，然後放入焗爐焗。不難的，只需點耐性和時間。做法一樣。
@Joey：
回覆刪除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.
Hi Christine,
回覆刪除超喜歡你的食譜！！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）。
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@Kate:
回覆刪除對，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。
@emily：
回覆刪除你用甚麽麵包機？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。
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@karty:
回覆刪除牛奶或水也可以。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。
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@匿名:
回覆刪除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.
如我用一個450g的吐司模做方包, 份量要改嗎?
回覆刪除可以把所有材料x0.6 來做呢～
刪除謝謝
刪除你好！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）
回覆刪除謝謝！
麵包機容量不夠大啊～
刪除