Add the ● ingredients to the bread maker and start the dough course. After 6 minutes, add the margarine.
Remove the dough, weigh, and then divide into 10 pieces. Let sit for 15 minutes.
Deflate the dough lightly and re-roll into balls. Place the dough in the pans, cover with a plastic bag, and allow to rise. It's ready when the dough is about 1 cm taller than the pan, if viewed from the side.
Spray the tops with water a few times. Preheat the oven to 210℃,reduce the temperature to 200℃ and bake for 10 minutes, then bake at 18 ℃ for 10 minutes (a total 20 minutes).
I added 100 g of raisins and used the baking pan as a cover. Seems like some temperature adjustment is necessary.
A version made with 50 g Milk, 150 g water, 20 g honey, and after the final rise, coated with beaten egg. Bake at 160℃ for 6 minutes, then 180℃ for 17 minutes.
Also try my white bread in a pound cake pan. Recipe ID: 1674073
Story Behind this Recipe
I wanted to make something easy to eat for my daughter's breakfast.
The baking time will vary depending on the oven you use, so please adjust accordingly. I think my oven is a little on the hot side... You can eat as-is of course, but you can also cut and toast it, and eat with butter and/or jam. Very delicious.