For a long time I’ve not had the pleasure of smelling freshly baked bread in my kitchen so I immediately set about rectifying that. The healthy Honey & Yogurt Bread from Happy Home Baking was my selection for my first homemade bread of 2014. It turned out to be light and tender, though as not good looking as the one by Happy Home Baker who uses a bread machine. I think it is a handy kitchen appliance to have since I plan to bake bread on a regular basis. I need to invest in a good one and I want to know which brand you’d recommend.



250g bread flour

50g wholewheat flour

40g caster sugar

2g (1/4 teaspoon) salt

4g (1 teaspoon) instant yeast

70g plain natural yogurt, room temperature

30g pure honey or pure maple syrup

120g fresh milk, room temperature

20g unsalted butter


  • Place bread flour, wholewheat flour, caster sugar, salt, instant yeast, yogurt, honey and milk (except butter) into the mixing bowl.
  • Attach the kneading hook and mix ingredients for about 1 minute over low speed. Increase speed and knead for about 5 minutes.

  • Add in the butter and continue to knead for another 18~20 minutes. To test whether dough is ready, pull and stretch a portion.
  •  It should be elastic, and can be stretched into a thin membrane without tearing/breaking apart easily. Remove dough from bowl.

  • Dust hand with some flour and shape into a smooth round. Place in the mixing bowl and cover with cling wrap or a damp cloth.
  • Let proof in room temperature (around 28 to 30 degrees C) for about 1 hour, or until double in bulk. Remove dough from the bowl.

  • Dust work surface with some flour and give the dough a few light kneading to press out the gas. Smooth into round and cover again.
  • Leave it to rest for about 10mins. Flatten the dough into a disc and roll out into a rectangular shape of about 7 inches by 12 inches.

  • Roll up dough along the shorter end like a swiss-roll to form a log. Pinch and seal seams tightly and place dough seam side down.
  • Place in a well greased loaf pan. Cover with cling wrap or damp cloth, leave to proof for about 40mins to 1 hour until double in size.

  • Brush the top with water and sprinkle with oats if desired. Bake in pre-heated oven at 190 oC for 30 minutes until golden brown.
  • Remove from oven, unmold and transfer to a wire rack to let cool. Store in an airtight container, best consumed within 2 to 3 days.

Freshly Baked Bread