Chocolate Mango Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Chocolate Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
80 g Dried Mango, cut into small pieces

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the mango bits after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Pandan Raisin Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (210 g)
1 tsp Pandan Essence
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
60 g Raisins

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, pandan essence, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the raisins after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Orange Cranberry Loaf with Sunflower Seeds Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (60 g)
150 g Fresh Oranage Juice
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
60 g of Cranberries
50 g of Sunflower seeds

Instructions:
1.  Warm the egg yolk and fresh milk using double boing method till 38°C.
2.  Add the milk mixture, orange juice, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the cranberry and sunflower seeds after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Citron Tea Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
15 g Sugar
4 g Salt
4 g Instant Yeast
2.5 Tbsp of Korean Citron Tea
18 g Soft Butter

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, citron tea, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Loaf will be ready in about 3 hr 30 min time.

Fruit Tea Loaf with Cranberries Raspberry Fusion Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (160 g)
3 bags of Lipton Forest Fruit Tea
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
60 g of Cranberry Raspberry Fusion

Instructions:
1.  Soak the bags of Lipton Forest Fruit Tea in 70°C hot water and leave it to cool to 50°C.
2.  Add the milk mixture, forest fruit tea yeast, tea leaves from the tea bags, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the cranberry raspberry fusion after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Almonds Chocolate Chips Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
120 g Frozen Chocolate Chips
5 tbsp Almond Flakes

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the frozen chocolate chips and almond flakes after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Matcha Chocolate Chips Almond Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
1 g Matcha Powder
18 g Soft Butter

(B)
120 g Frozen Chocolate Chips
5 tbsp Almond Bits

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour, matcha powder and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the frozen chocolate chips and almond bits after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Mocha Loaf with Oreo Bits

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (110 g)
110 g of Thick Coffee (cooled to room temperature)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
12 Oreo Biscuits (Chopped into small pieces)

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, coffee, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the oreo bits after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Ham and Cheese Loaf with Dried Parsley

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
3 Slices Picnic Ham (Chopped into small pieces)
3 Slices Cheese (Chopped into small pieces)
Dried Parsley

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the chopped ham, cheese and dried parsley after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Cranberry Almond Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
50 t0 70 g Dried Cranberries
5 tbsp Almond Bits

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the dried cranberries and almond bits after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.