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Dans la lune

January 1, 2021

Brioche with a bread machine

Brioche with a bread machine

Print this recipe
Serving Size
8 to 10 brioches
Prep Time
1 hour, 15 minutes
Cook Time
30 minutes
Total Time
1 hour, 45 minutes
Brioche with a bread machine

Ingredients

  • 200g bread flour (or 195g T65 + 5g gluten flour)
  • 25g white sugar
  • 4g salt
  • 45 to 50g unsalted butter
  • 4g dry yeast
  • 1 egg + enough whole milk to make a total of 150g
  • 3g whole milk powder
  • 50 to 60g pearl sugar

Instructions

  • 1. Add milk, egg, bread flour, (gluten flour), sugar, salt, and milk powder in the pan of your bread machine. Select dough cycle and press start as per manufacturer's instructions.
  • 2. After 5 min, add butter and add yeast in the yeast compartment.
  • 3. When the dough cycle is complete, remove the dough from the machine and place it on a floured surface.
  • 4. Punch the dough down while sprinkling pearl sugar and knead together gently. Then divide it in 8 to 10 pieces and lightly shape the dough into balls. Cover them with a dry cloth. Let rest for about 15min bench time.
  • 5. Re-shape each piece into a round ball. Arrange them on a lined baking tray or in a cupcake or muffin mold (as you prefer). Cover with a damp cloth and let rise for 40~60min in a warm place or until the dough has doubled in volume.
  • 6. Bake in a preheated 180℃ oven for 10 to 12 min. Remove from the oven and let it cool down on a wire rack.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Bread, Bread & Pizza, Cooking, Cooking Recipe, Danish Pastry, Sweet cooking

May 11, 2020

Black bread loaf – Black shokupan with bread machine

Black bread loaf - Black shokupan

Print this recipe
Serving Size
A loaf of bread (about 7 x 4.7 x 4.7 inch)
Prep Time
2 hours
Cook Time
45 minutes
Total Time
2 hours, 45 minutes
Black bread loaf - Black shokupan

Ingredients

  • 340g bread flour (or 335g/T65 and 5g/gluten flour)
  • 10g black cocoa powder
  • 230ml water
  • 12g whole milk powder
  • 30g sugar
  • 6g salt
  • 10g glucose syrup
  • 32g unsalted butter
  • 5g active dry yeast

Instructions

  • 1. Add water, bread flour (and gluten, optionally), black cocoa powder, sugar, salt, glucose syrup and milk powder in the pan of your bread machine. Select dough cycle and press start as per manufacturer's instructions.
  • 2. After 5 min add butter in the pan and add yeast in the yeast compartment.
  • 3. When the dough cycle is complete, remove it from the machine and place on a floured surface.
  • 4. Punch the dough down and divide it in 3 pieces. Cover them with a dry cloth. Let rest for about 15min.
  • 5. Working with one piece at at time, use a rolling pin, roll the dough back and forth, shaping it into a flat oval. Fold it length-wise, bringing both sides onto the centerline. Then roll it up. Place the shaped dough, seam side down, in a greased loaf pan. Repeat with the other dough balls, placing another in the center, and the last one at the other end of the pan.
  • Cover and let rise for 40~60min or until the dough rises to 85~90% of the square pan height.
  • 6. Preheat the oven to 190℃. Cover the pan with a lid and bake for 30 minutes.
  • 7. Unmold and transfer the bread to a cooling rack. Wait till it completely cools down before slicing.
© 2022 Copyright Dans la lune

Check out this video if you prefer to use your Stand Mixer rather than a Bread Making Machine :

Leave a Comment Filed Under: Asian & Wafu, Bread, Bread & Pizza, Cooking, Cooking Recipe, Danish Pastry, Everyday cooking

April 19, 2020

Crusty mini hard bread (petit pain)

Crusty mini hard bread (petit pain)

Print this recipe
Serving Size
8 mini bread
Prep Time
1 hour, 30 minutes
Cook Time
15 minutes
Total Time
1 hour, 45 minutes
Crusty mini hard bread (petit pain)

Ingredients

  • 200g bread flour (T65)
  • 130ml water
  • 10g unsalted butter
  • 10g white sugar
  • 3g whole milk powder
  • 3g salt
  • 1/4 tsp malt powder (optional)
  • 3g dry yeast

Instructions

  • 1. Add all the ingredients in the pan of your bread machine. Add yeast in your machine's yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
  • 2. When the dough cycle is complete, remove it from the machine and place it on a floured surface.
  • 3. Punch the dough down and divide it in 8 (or 6) pieces. Cover it with a damp cloth. Let it rest for 10 to 15min.
  • 4. Re-shape each piece into a round ball. Arrange them on a lined baking tray. Cover with a damp cloth and let rise for 40~60min in a warm place or until the dough has doubled in volume.
  • 5. Bake in a preheated 230℃ oven for 10 min, then 5 min at 180℃. Remove from the oven and let it cool down on a wire rack.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy

January 23, 2020

Soft White Bread Buns with tofu – bread maker

Soft white bread buns with tofu - bread maker

Print this recipe
Serving Size
6 soft white pan
Prep Time
1 hour
Cook Time
12 minutes
Total Time
1 hour, 12 minutes
Soft white bread buns with tofu - bread maker

Ingredients

  • 200g bread flour (or 195g/T65 and 5g/gluten flour)
  • 3g salt
  • 16g sugar
  • 130g milk
  • 15g margarine
  • 50g tofu firm
  • * You can also use "soft tofu" to make the buns even fluffier. It will make the dough quite soft so giving it a nice shape will become trickier. You can dust the dough with flour as you work on it, it will help (not too much though).
  • 3.5g dry yeast

Instructions

  • 1. Add all the ingredients in the pan of your bread machine. Add yeast in the yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
  • 2. When the dough cycle is complete, remove the dough from the machine and place on a floured surface.
  • 3. Punch the dough down and divide it in 6 pieces. Cover it with a damp cloth. Let it rest for about 15min.
  • 4. Shape each piece into a round ball with a line in the middle of the bun, using a stick (eg.g chopsticks). Arrange on lined baking trays. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume. Lightly sprinkle flour over the bread, using a cooking sieve.
  • 5. Preheat the oven to 180℃ degree. Reduce the heat to 150℃ degree and bake for about 15 min. Remove from the oven and let it cool down on a wire rack.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking

January 9, 2020

Bacon Epi Bread with home bakery

Bacon Epi Bread with home bakery

Print this recipe
Serving Size
4 epi bread
Prep Time
2 hours
Cook Time
15 minutes
Total Time
2 hours, 15 minutes
Bacon Epi Bread with home bakery

Ingredients

  • 250g bread flour (T65)
  • 5g salt
  • 3g sugar
  • 170g water
  • 2g dry yeast (SAF)
  • 4 tsp mayonnaise
  • 200g bacon

Instructions

  • 1. Measure carefully, placing all ingredients (flour, salt, sugar and water) in your home bakery machine. The dry yeast probably needs to be placed in a dedicated compartement. Select Dough/Manual cycle and press start.
  • 2. When the dough cycle is complete, remove and place it on a floured surface. Punch the dough down and divide it into 4 equal pieces. Cover it with a dry cloth. Take bench time for 15 to 20min.
  • 3. On the floured surface, roll out a piece to a 18~20cm long oval shape with a rolling pin. Then spread the bacon (50g each) on the dough.
  • 4. Fold the dough onto itself length-wise : the right-most side onto itself and the left-most side onto itself. Both meeting along the centerline. Roll over the dough to flatten it lightly.
  • 5. Fold the dough length-wise once more closing it onto itself form both sides again. Only this time, we are shaping it into a log (instead of aiming for flat). Pinch it with your fingers a little along the centerline to 'stitch' it together. Make all 4 logs in this way.
  • 6. Place the dough logs side by side but not too close on a lightly floured cloth, seam side down to rest. Lift up the cloth between baguettes into a pleat to help the dough hold its shape. Let it rise for about 40min in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
  • 7. Pre-heat the oven to 230℃.
  • 8. Once the logs have risen, gently transfer them onto a parchment-lined baking sheet (seam side down).
  • 9. Flour the dough logs lightly and start cutting them : Using a pair of clean kitchen scissors, make deep cuts in the dough at a 45 degree angle. At each cut, slide-push the dough alternatively to the left and then to the right.
  • 10 Bake for 15~20min until the crust is browned.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Food Yummy

May 16, 2018

Brioche loaf bread – with bread maker

Home Bakery

home barkery

Brioche loaf bread – with bread machine

Print this recipe
Persons
5
Brioche loaf bread – with bread machine

Ingredients

  • 150g all purpose flour (or 140g/T55 and 10g/gluten flour)
  • 100g plain flour or cake flour (T45)
  • 1 egg
  • 50g sugar
  • 5g salt
  • 50g butter
  • 10g whole milk powder
  • 70g whole milk
  • 70g water
  • 2.5g saf instant yeast

Instructions

  • 1. Add all bread ingredients in the pan of your bread machine (as per manufacturer instructions). Select basic or white bread setting and press start.
  • 2. When the bread is done, remove the bread from the machine. Let it cool to room temperature on a wire rack. Once bread has cooled, then slice with a serrated bread slicer knife.
  • Store the cooled bread in an airtight container at room temperature.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Bread, Bread & Pizza, Cake, Cooking, Cooking Recipe, Sweet cooking

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