Ham and Cheese Loaf ~using breadmaker

After last month’s data burst, I’ve to keep monitoring my data usage and only uploads when there is wifi. 😓

Did two attempts using my Pano breadmaker to do a Ham & Cheese Loaf and my 2nd attempt looks much better. Still need improvement but it looks and taste ok.

1st attempt ~ whole loaf
Cross-sectional ~ all the ham “floats” up
Using the P104 model ~ this is the basic model, mode 8 for pineapple bread, the breadmaker allows you only about 10mins of window time to divide to 12 pcs, roll flat, roll up the ham and put them all back into the tin. Not forgetting taking the blade out and clean out any reside dough and flour bits to ensure to load looks “clean” when you take it out.

Honestly, that’s not enough time! 
It automatically starts back to rise the bread even if you haven’t put all the dough back inside and you cannot press stop. Talk about being stress…

Armed with 1st attempt experience, I decided to attempt 2nd time tonight ana voila! The ham and cheese looks much more evenly spread. 

2nd attempt loaf looks better!
more evenly spread ham & cheese but need to focus on rolling more tightly
2nd attempt,  I am much prepared. 

Anyway, instruction guide and recipe from Panasonic breadmaker recipe book. 😜


WK16 Bread Experiment ~ Coffee Bread using Panasonic Breadmaker

Decided to do an experiment after seeing a post on Fb group & link to a fellow member’s blog: http://mymindpatch.blogspot.sg/2016/04/nescafe-gold-blend-coffee-loaf.html?m=1

As I am using Panasonic Breadmaker, method will have to be slightly different since everything must be cold. I tested it as follows:

Coffee Bread – Soft bread dough method basic elements from Panasonic recipe book


2 sachets of 3-in 1 coffee ( I used reduced sugar Gold Roast~ or whatever you have at home, reduced sugar is best as I did not reduce sugar from the basic recipe)

90ml hot water


250g bread flour
2 tbsp honey
1 tsp salt
15g butter (cold)
100ml milk ( Meiji low fat cold milk)
1tsp instant yeast ( straight from fridge)

Mix A together until the coffee powder are dissolved in the hot water. Leave to cool and fridge at least 2 hrs before you start your bread making. Basically, as the mixture turns as cold as the milk – you are start your bread making. 

    cold coffee mixture measured 90ml
    top up with cold meiji milk to 190ml in total for liquid
    before liquid is added

    Place your bread tin ( don’t forget to insert the blade! ) on the weighing scale, click TARE function to set back to 0. Add in sequence : FLOUR , SALT(dig a hole and pour salt & buried ), HONEY, BUTTER.  

    add liquid last
    Add the coffee liquid in circular motion around the tin. Final weight should be around 500+++g.

    Put the tin into the breadmaker, press Method 3 for soft bread. It will take 4hrs 20mins. You will see the the time it is done on the screen when you press the Method No. I chose Light Crust and No additional items added. Press Start!

    Cover and open the lid that holds the yeast compartment, add 1tsp instant yeast. Cover lid and wait for the final beep time.

    Instant yeast, coffee liquid and milk ( coffee mixture) & butter are all straight from the fridge. No thawing is required. 

    soft coffee bread

    Verdict : Bread is super soft since we chose 4hr plus to let the bread rise. Coffee is only a tint of presence. Likely not enough coffee. However, it still tastes good. Will add more instant coffee next round.

    After Note:
    I am using Panasonic SD-P104. There is an updated model stated in Panasonic Singapore which allows you to bake a 500g or 700g loaf choice. Else, I think this breadmaker is good enough. Watch out for sales to get this older model especially at Isetan Private Sale. It is slightly less than S$300 during special sale time.

    Reason why I choose Panasonic ( not sponsored!) because all are added straight from the fridge. No thawing is required. Simple! Commercial reasons e.g yeast compartment is seperated and only added at the correct timing, nah…. As long as you don’t mix salt and yeast at the same place, still ok. But most other brands doesn’t allow you to use milk/ water/ butter straight from the fridge and into the breadmaker. This is the most simple, no brainer to use. 

    Other liquids eg soya milk ( will be slightly shorter bread but still yummy) , Yakult/Vitagen ( a bit sourish ) , milk powder & cold water ( original recipe book) can be used. All straight from fridge. I don’t have ice water in fridge at all times so milk or soya milk is the best with added flavor. Always choose reduced sugar for flavored liquids. 

      Homemade Bagel ~ Using Panasonic Bread maker

      Before I embark on this post, just want to say that this is post is not an advertisement. Based on my personal usage of the bread maker that was bought by my other half aka Panda, 2014’s X’mas Gift.

      With the successful bakes of the Honey Milk Bread using my Panasonic Bread maker, I decided to try making bagels for fun. You will need an oven for the final bake. The bread maker is only for making the dough.

      I love Bagels, period.

      The smell of the wonderful aroma and chewy texture of bagels that makes me drool every time I order them from Starbucks. It is pretty costly for sure.  Browsing the Panasonic Bread maker recipe book, I decided to try the bagel recipe published there with a slight modifications.

      Brown Sugar Milk Bagel

      280g Bread Flour

      3 Tbsp Brown Sugar

      1 tsp Salt

      2 tsp Olive Oil

      180ml Low Fat Milk

      1tsp Instant Yeast


      Put all ingredients ( bread flour, brown sugar, salt, olive oil and low fat milk – in this sequence) into the bread pan ( Remember to put the blade first!) and add yeast in the yeast compartment.

      Press Menu 9 (1hr) and Start the bread maker.

      After 1 hr, with the beep sound, take the dough out.

      Do not leave the dough inside the machine too long. Else your dough will continue to ferment and it will get warm inside the bread maker. I did that the 1st time i made it. We do not want to over-ferment the dough.

      Knead the dough to form a smooth ball.

      Weigh the dough and divide into 8 portions.

      Knead them into balls, cover them with a dry towel and let it rest for 10mins.

      Poke a hole using your forefinger into the ball dough and form a doughnut shape. You have formed the bagel.

      Sprinkle bread flour onto the baking paper in a pan and place all the bagels with two fingers space apart from each bagel. (The dough will rise, give them some space)

      Cover these bagels with dry towel and let them rest for 40mins in a warm place ~ My kitchen is at least 30 degrees C.

      About 35mins later, boil water in a saucepan that is large enough for two bagels to rotate. Preheat Oven 180 Degree C, Top Bottom Heat.

      Once 40mins, your bagel should look like double in size. Place two bagel in the boiling water ( mid-range heat, the water should still have bubbles around the bagels) and let it simmer for 1 minute, flip over and let it simmer for another 1 minute.

      * The recipe states 30seconds on each side but I want a chewier bagels, therefore 1 minute on each side. Maximum is 2minutes on each side.

      Drain well and place the bagels onto a new baking sheet ( not the floured one) and bake them in center rack, preheated 180 degree C for 15minuts or until golden brown. The top may brown faster but make sure the bottom is browned before you take it out.

      You should check your bagels at 10mins of the baking and lower to 175 degree C if you have a hot oven.

      Ready for it’s water bath
      Baking these bagels
      Yummy Chewy Brown Sugar Milk Bagels!

      bread, Bread, BREAD… Panasonic Breadmaker

      Post backdated bread that I have done using my panasonic breadmaker SP104.

      My first use of breadmaker ~ 2015-06-07.

      After receiving my X’mas 2014 present from my Panda, the box stayed closed and looking at me everyday for 6 months before I decided to do something about it! LOL.

      ready to see my bread in 1 min!
      Rest in the pan outside machine for 2 mins
      its bottom

      Like all first tries, I made mistakes lah….

      I weighted all items including liquids as usual for my baking. BUT, it turn out to have a rough top. I google WHY and search in FB, bread making kakis, and found, we must use their given measuring cup and spoon to ensure nice top. Liquid must be measured not weighted. Oops!

      Though an ugly top, inside is still soft and yummy. A little dense though and I think its my measurement problem. Anyway, I took this recipe from Domestic Goddess Wannabe who did the review for this Pano SP104.

      Anyway, I decided to try again.

      Waiting….. still has 50 mins more….
      Ooooo nice top! Think I got it right ?
      ok,its a little skew towards a left nut hey! i got a nice top!
      see all the pocket holes! soft soft soft ah …

      Tada! Soft and chewy  with nice smooth round top!

      Ok, this recipe is from Zonna Ong via the SHC Fb. I found that she took the recipe from the Panasonic  Bread maker recipe book and edited some elements.

      Honey Milk Bread ~ Pano Style

      280g Bread Flour

      2 Tbsp Honey

      1 tsp salt

      10g Cold Butter

      210ml Cold Low Fat Milk ( Meji)

      1 1/2 tsp Instant Yeast


      Put all ingredients except yeast into the bread bowl – after inserting the blade first! Ingredients input sequence from the top down. Put the bread bowl into the Panasonic bread maker. Cover the lid, open the lid to the yeast compartment, put in the 1 1/2 tsp instant yeast.

      Press Menu 2 for Rapid Bread ~ 2hrs.

      The results is super soft fresh bread that is slightly sweet because of the goodness of the honey. With only 10g of butter which is only about 1/4 or less size of your index finger, it is not oily, no preservative, calcium filled bread. In my point of view, taste even better than what you buy from the bakery.

      This bread can be put outside for up to three days ( day 1 is the day that you bake it). After that, just wrap it in zip lock and fridge for another two days. Use a serrated knife to cut your loaf.

      Helpful Notes:

      1) Before measuring honey, coat your spoon with a slash of cooking oil ( any kind, i use olive oil because that’s what I have at home),

      Swirl it to make sure you have coated your Tb-spoon all around and pour back to your oil bottle.

      Pour your honey onto you spoon ( i buy the bottle squeeze kind else your honey will be oily if you dig into a jar of honey instead)

      You will find when you pour out your honey from the Tbsp into the bread pan, all drops and traces of honey slip out easily.

      2) Due to the hot weather in Singapore, to ensure your yeast don’t get killed by heat ( even those unopened ones , as soon as you get home from the supermarket, put the whole box of yeast into the refrigerator.

      Any sachets of opened packages, simply seal it with rubber band and fridge it.

      The yeast will be “awaken” without any problem,  when using it.

      3)  Remember to take out your bread pan of ready fresh bread once the machine beeps it’s done, wait for 2 min then un-mold it. This is to prevent from shrinkage and water vapors form at the bottom of the bread and bread becomes wet. This bread keep even shorter time outside.