She mentioned in her post that she bought the wrong type of hazelnut (grounded instead of chopped) but I like to use grounded hazelnut because I know that my family (accept me) cannot accept a bread with nuts.
Previously, I am using Red Man Yeast but my hubby thinks that the first loaf that I baked has a hint of sourish taste, so I am determine to change the type of yeast, from RedMan to Bake King (since it is readily available at the nearby NTUC).
This Red Man breadmaker only allows me to choose the crust and type of bread, so basic and light crust is what I have chosen, thou I know the crust will turn out not light!
At the end of 3 hours, I got this.
I love the look of the bread, the inside but not the outside. I still do not have a smooth top. Is it the standard for breads out of breadmaker? The bread is still soft, but the crust is cripsy then when cooled, chewy. Anyway I love this bread. The chocolate inside makes it so tasty and I love the little bits inside. My girl ate it while it is fresh and said is nice, hubby also say its nice (but he doesn't like the bits), but my boy got chicken pox and has no appetite. Anyway, on 2nd day, no one asking for it. it is a little drier.
According to the manual of this breadmaker, the liquid ingredients will go first follow by the dry ones, then butter, but this recipe calls for melted butter and it is liquid ... so shd it be first, or last? In the end I put it in last, since i m going to turn on the maker right away.
It was after that then I realized I may have added the hazelnut in the wrong order. Hazelnut can be considered as "other ingredients" that should only be added after the 2nd kneading, but I put it in together with the dry ingredients. I wrote to ask HappyHomebaking for advices. She mentioned if the hazelnuts are grounded to very fine, I can add in with the flour. If it is in bits, adding it too early might make the dough dry as it may absorb up the moisture. If I ever had the chance of baking this bread again, I hope I remember to add the hazelnut in later.