A soft homemade bread made with an automatic bread machine, combining sweet dried mango, crispy walnuts, and dried apricots, enriched with sweetened condensed milk for moisture.
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1
Prepare fresh yeast or active dry yeast. Fresh yeast produces softer bread. Do not leave yeast at room temperature for extended periods as it will lose its leavening power.
2
Cut butter into small cubes and freeze. Use high-quality sugar for better flavor.
3
Dice dried mango. You can make your own dried fruit or buy store-bought. Add dried apricots and small walnut pieces for texture. Use small walnut pieces to prevent large chunks.
4
Crack cold eggs into a bowl to prevent shells from falling into other ingredients.
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Ensure the mixing blade in the bread machine's inner pot is correctly positioned. Place on a scale and tare to zero. Slowly pour in milk.
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Add the beaten eggs.
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Add sweetened condensed milk as the secret ingredient. This keeps the bread moist and slows down aging.
8
Tare the scale and add bread flour, mounding it like Mount Fuji. Place salt on one side and sugar on the other side of the flour.
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Finally, add yeast. For fresh yeast, crumble into small pieces and add. Dry yeast can be placed directly on the sugar. Immediately place the inner pot into the bread machine after adding yeast.
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Select cycle 10, set weight to 500g, choose crust preference, and press start.
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You can open the lid to observe the mixing. The dough's stickiness is normal due to higher water content.
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After about 7 minutes of mixing, when the dough comes together, add the frozen butter cubes. If using room-temperature softened butter, add it at the 12-minute mark.
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The butter will be gradually absorbed by the dough. It will appear sticky at first but gradually become smooth. Alternatively, add frozen butter cubes at the start and let the machine absorb them slowly.
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After about 18 minutes of mixing, gently touch the dough to check its temperature. Dough temperature affects the final bread quality.
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When the machine beeps with about 2 hours 36 minutes remaining, it's time to add the dried fruit. Gently press the panel to pause and remove the inner pot.
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Oil your hands and stretch the dough flat on the counter. Manually adding nuts extends the pot's lifespan and ensures more even, attractive distribution.
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Mix the dried fruit evenly and spread over the dough, then roll it up. Alternatively, place everything directly in the machine for automatic mixing.
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Wrap all dried fruit into the dough, shape it, and place back in the inner pot for the first rise. Leave the mixing blade in the pot.
19
Place the inner pot back in the machine, twist to secure, press start, and close the lid. The fermentation indicator on the panel will flash, showing fermentation is in progress.
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You can open the lid and touch the machine to confirm it's warm, indicating fermentation is ongoing.
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When about 1 hour 40 minutes remain, the machine automatically turns the dough, then begins the third rise. The panel showing "Ferment 3" indicates the machine is running.
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You can open the lid to check fermentation progress, but close it quickly.
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When the machine beeps, the bread is done. Use chopsticks to hook it, put on gloves, twist the pot, and remove the bread.
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Tap the hot bread three times on the counter to release internal steam.
25
Gently push the bread out of the pan, place it upright, and cool on a rack for 15 minutes.
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The machine automatically enters warming mode after baking. Press and hold the panel for 3 seconds to cancel the program and return to standby. It's better to switch off the power directly.
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Once the bread has completely cooled, slice and serve.
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Although using the one-button convenience method, the carefully formulated recipe and technique produce delicious bread. You can also make various bread shapes using an oven.
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The crumb shows the bread is soft with creamy aroma, sweet mango flavor, and crispy walnut texture. The bread stays delicious even the next day.
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If you cannot finish the bread within two days, seal it in a bag and freeze. Thaw at room temperature and reheat before eating.
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