Chinese Ho Yin Bread Recipe
A slightly sweet Chinese-style bread-machine loaf flavoured with Chinese Five Spice and orange extract, with chopped cashews kneaded into the dough and whole cashews pressed on top.
Ingredients
| 1 1⁄4 cups | Water at 110°F/43°C lukewarm | |
| 3 ½ cups | 840 ml | All-purpose flour |
| 1⁄4 cup | Brown sugar | |
| 1 1⁄2 teaspoons | Salt | |
| 1 tablespoon | 15 ml | Butter at room temperature |
| 1 1⁄2 teaspoons | Chinese Five Spice Powder | |
| 1⁄3 cup | Cashews, chopped | |
| 1 1⁄2 teaspoons | Orange extract | |
| 2 teaspoons | 10 ml | Bread machine yeast or active dry yeast |
| 2 tablespoons | 30 ml | Cashews reserved for topping (optional) |
Instructions
Cashews are also a primary ingredient and chopped cashews are incorporated into the dough and you have the option of topping the loaf with whole or halved cashews after the kneading cycle and before the rising cycle begins. Lightly embedding the cashews into the kneaded dough will help to keep them in place after the baking cycle is concluded. It makes for a great dessert bread spread with jam, jelly or butter and can be served on the side with any meal.
DIRECTIONS:
- Combine all ingredients in the bread pan of your machine in the order indicated in the ingredients while reserving the 2 tablespoons of cashews for topping.
- Select the White Bread setting for a 1.5-pound loaf and medium crust.
- Check the progress of the kneading process. If the dough appears too wet, add a tablespoon of flour at a time until a dough ball forms. If the dough appears too dry, add a tablespoon of water at a time until a dough ball forms.
- When the kneading process is complete and before the bread goes into the rising cycle, top with the reserved two tablespoons of whole and halved cashews.
- When done, let the bread rest in the bread pan for 10 minutes and then carefully remove, slice and serve.