For this month’s Random Recipe challenge Dom of Belleau Kitchen paired off last month’s entrants so that we could pick each other’s recipes. I was paired with Lucy of the excellent Vanilla Frost. Sadly for poor Lucy I spend a fair amount of time off line and away from technology but we eventually managed make a suitable selection following some exotic numerology. I got Sonia Allison’s ‘Complete Bread Machine Cookbook’, first published in 2001.
More years ago than I care to remember we bought a bread machine. They were very new at the time and, compared to today’s models, pretty basic. We used it off and on but it didn’t produce great bread. Years later I was given Ms Allison’s book and quickly came to the conclusion that the worst thing about our bread machine was the book of recipes that came with it. Thanks to Ms Allison I learnt a new respect for bread machines. OK I know that as a food blogger I should be making my own sourdough loaves in an oven fired by driftwood gathered off the coast of Sarawak and using a starter found in one of the pyramids but, on a busy weekend, machines will do fine for me.
The particular recipe that Lucy randomly selected is called ‘Indonesian Satay Bread’, although, to be honest, it doesn’t have much to do with satay or Indonesia. I admit that this may not be the most exciting or original recipe in the world but it’s a quick and very easy way to make a tasty and slightly unusual loaf. Great for wrapping up kebabs or some sort of spicy sandwich. In the original recipe Ms Allison suggested the use of a commercial stir-fry sauce that seems to be no longer available. So I used a Blue Dragon wasabi and plum sauce that took my fancy in the supermarket.
Our old bread machine gave up the ghost several years ago and we bought one of the excellent Panasonic machines. The newer bread machines do work more efficiently and I’ve had to tweak the original recipe for the more modern machine – in particular I’ve cut the amount of yeast. I’ve also given the ingredients in the order suitable for a Panasonic, which adds dry ingredients first. Many bread machines add wet ingredients first, so reverse the order if yours works that way.
Sadly Sonia Allison died suddenly the year after the Bread Machine Cookbook was published. I remain eternally grateful to her for persuading me that the machines were really worth the trouble.
1 tsp fast-action dried yeast
450 g strong white bread flour
2 tsp light soft brown sugar
1¼ tsp salt
1 tbsp skimmed milk powder
1 tbsp oil
4 tbsp wasabi and plum stir-fry sauce (or whatever sauce appeals)
275 ml water
Add the ingredients to the bucket in the order given (see above if you’re not using a Panasonic machine). Set the machine to Basic Bread and the size to large. That’s all there is to it – just press ‘start’, sit back and wait.