White Bread Maker 3.0Lbs

Selling Price
RM 499.00
Shipping information
Shipping Method

Courier Service

Shipping Rate Notice by Location
  • West Malaysia

    RM 12.00 for up to 1 kg 
    RM 2.00 for each additional 1 kg

  • Sabah

    RM 25.00 for up to 1 kg 
    RM 3.00 for each additional 1 kg

  • Sarawak

    RM 25.00 for up to 1 kg 
    RM 3.00 for each additional 1 kg

* The actual shipping fee to be applied can differ according to product qty or options, so please check Shopping Cart page or Order/Payment page.

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  • West Malaysia RM 16.00
  • Sarawak RM 31.00
  • Sabah RM 31.00
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Basic Information of Product

Basic Information of Product
Product Status/Sales Type New Product No. 331575
Weight (kg) 3 kg Country of Origin N/A
Shipping Method

Courier Service

GST Applicable Not Applicable (Non-GST seller)
Tax Invoice No
After Sale Service Refer to product description

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Home Bread Maker

(1 year warranty)

 

Accessories : 

Bread pan, measuring cup, measuring spoon, kneading, blade

 

KEY FEATURES

10 Programmes: Basic, French, Whole Wheat, Sweet, Cake, Quick, Bread Dough, Dough, Jam,Bake

Loaf weight selection: 2.0lbs, 2.5lbs, 3.0lbs

Crust colour: Light, Medium, Dark

13-hours Delay Start Timer

Automatic 1-hour keep warm function

Clear top window for easy monitoring


Healthy, Freshly-Baked Bread for the Whole Family

With a larger 3.0lbs capacity and non-stick baking pan, the EMPRESS Bread Maker enables you to enjoy hassle-free baking and fresh, tasty bread any time you like, just the way you like it! 

 

                      

 

        

 

How to make easy white bread

Ingredients

 

  • 500g/1lb 1oz strong white bread flour, plus a little extra flour for finishing

  • 40g/1½oz soft butter

  • 12g/2 sachets fast-action dried yeast

  • 2 tsp salt

  • about 300ml/10¾fl oz tepid water (warm not cold – about body temperature)

  • a little olive or sunflower oil

     

    Preparation method

    1. Put the flour into a large mixing bowl and add the butter. Add the yeast at one side of the bowl and add the salt at the other, otherwise the salt will kill the yeast. Stir all the ingredients with a spoon to combine.

    2. Add half of the water and turn the mixture round with your fingers. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. You may not need to add all of the water, or you may need to add a little more – you want a dough that is well combined and soft, but not sticky or soggy. Mix with your fingers to make sure all of the ingredients are combined and use the mixture to clean the inside of the bowl. Keep going until the mixture forms a rough dough.

    3. Fold the far edge of the dough into the middle of the dough, then turn the dough by 45 degrees and repeat. Do this several times until the dough is very lightly coated all over in olive oil.

    4. Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, then fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 4 or 5 minutes until the dough is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your hands – if it does get too sticky you can add a little flour to your hands.

    5. Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel or lightly oiled cling film and set it aside to prove. This gives the yeast time to work: the dough should double in size. This should take around one hour, but will vary depending on the temperature of your room (don’t put the bowl in a hot place or the yeast will work too quickly).

    6. Line a baking tray with baking or silicone paper (not greaseproof).

    7. Once the dough has doubled in size scrape it out of the bowl to shape it. The texture should be bouncy and shiny. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to 'knock' out the air. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again. Repeat several times. Gently turn and smooth the dough into a round loaf shape.

    8. Place the loaf onto the lined baking tray, cover with a tea towel or lightly oiled cling film and leave to prove until it’s doubled in size. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is.

    9. Preheat the oven to 220C (200C fan assisted)/425F/Gas 7. Put an old, empty roasting tin into the bottom of the oven.

    10. After an hour the loaf should have proved (risen again). Sprinkle some flour on top and very gently rub it in. Use a large, sharp knife to make shallow cuts (about 1cm/½in deep) across the top of the loaf to create a diamond pattern.

    11. Put the loaf (on its baking tray) into the middle of the oven. Pour cold water into the empty roasting tray at the bottom of the oven just before you shut the door – this creates steam which helps the loaf develop a crisp and shiny crust.

    12. Bake the loaf for about 30 minutes.

    13. The loaf is cooked when it’s risen and golden. To check, take it out of the oven and tap it gently underneath – it should sound hollow. Turn onto a wire rack to cool.

    14. Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent). Turn out your dough onto the greased work surface (make sure you have plenty of space).

       

Seller Information

Seller Information
Seller 2Win Store
Ship-From Address Petaling Jaya, Selangor
Return/Exchange Address Petaling Jaya, Selangor
Notice on Return/Exchange Refer to product description

Return / Exchange Policy

  1. Cancellation
    • Request for cancellation if product has not been dispatched after payment completion.
  2. Return
    • Request for return within 7 calendar days following delivery date.
    • Check seller’s approval on buyer’s request.
    • Buyer sends product in question to seller.
    • Seller receives and checks returned product
    • Seller approves return and return is completed.
  3. Exchange
    • Request for exchange within 7 calendar days following receipt of delivery.
    • Check seller’s approval on buyer’s request.
    • Buyer sends product in question to seller.
    • Seller receives and checks returned product
    • Seller send new product to buyer, and buyer receives it, and exchange is completed.
  • How to Request for Cancellation/Return/Exchange
    • You can request for cancellation after completing payment and if product has not been dispatched by then, cancellation request is approved and you can receive refund.
      But, in case seller has already dispatched product, cancellation request can be rejected.
    • You can request for return after obtaining product, you should send the product in question to seller.
      After seller checks if returned product is flawed, and approves your request, return is completed and payment is refunded.
    • You can request for exchange if wrong product is shipped, you should send the product in question to seller.
      After seller checks if returned product is flawed, seller approves your request, and re-sends new product.
  • Criteria for Return/Exchange

    You can request for return/exchange within 7 calendar days following delivery date. But return/exchange request cannot be made in following cases:

    • When request due to change of mind is made after 7 calendar days following delivery date
    • When product is used, destroyed or damaged
    • When tag attached to product is removed or package of product is opened and product value is damaged
    • When sealed package is opened or packaging materials are lost
    • When too much time has passed and product value has so decreased that its re-sale is not possible
    • When return/exchange request is made for customized product such as hand-made shoes or accessories
    • When components of product (including free gift) have been used or lost
    • When buyer did not follow instructions included in product
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