Use the basic white loaf on p.16. If the room is above 25°C, follow the recipe’s hot-weather instructions (iced water, and less of it). Have ready 12 g of Cheng Chi fried shallots and 18 g of toasted pine nuts, and put them in the add-ins dispenser. Remember to choose a programme with the standard knead, or they will not be added automatically.
Set the crust to light, or however you like it.
Then set the finish time. Take the loaf out the moment it is done, or it will steam and darken. Turn it out onto a cooling rack and let it cool naturally. Sliced, it is a hundred per cent freshly baked, and better than anything you will buy. The method is simple; what makes it good is real ingredients, the natural flavour and the texture — all of which beat a shop loaf comfortably.
Note: we used Sailor strong flour for this, which is excellent. For the fried shallots, insist on Cheng Chi Taiwanese fried shallots — the difference in quality between what is sold around the country is like the difference between day and night. We mean that, and we are not exaggerating.