Cheese bread

We tried to make Cheese bread (KO's kitchen) with some modification. It tastes really good. We used French-light setting yesterday and has the problem of "bread sinks in the centre". Today we tried Basic-light setting and hope it will be good.

The reason that we made bread yesterday and today is because our stove is broken since Sunday. We won't be able to make our regular dinner, noodle, so we eat bread for breakfast and dinner. Our landlord said that the service people will come on Thursday.

Water = 150 g (ps. adjust water amount to make water+egg = 200 g)
Egg = 50 g
salt = 4 g
brown sugar = 14~18 g
butter = 33 g (ps. microwave several 5 sec to melt and soft it)
Cream cheese = 33 g (ps. microwave several 5 sec to melt and soft it)
Plain flour = 330 g
Dry yeast = 4 g = 1.25 tsp
Milk powder = 10 g = 1 TBL (20 mL)
Lemon juice = 5 g (ps. serve as bread improver)

Add following during 2nd knead when it beeps:

Raisin = 52 g = 3 TBL = 60 mL (ps. 50~100 mL is OK)
Mozzarella = 66 g

Jan. 4, 2010: Dough rises very high, but bread sinks in center.
Setting: 4 (French), light crust color, total 3 hours 50 min
1st knead (2 min) -> 2nd knead (28 min) ->1st rise (20 min)
-> punch down (15 sec) -> 2nd rise (50 min) -> punch down (10 sec)
-> 3rd rise (65 min) -> bake (65 min)

Jan. 5, 2010: Dough rises OK and taste good.
Setting: 1 (basic), light crust color, total 3 hours
1st knead (2 min) -> 2nd knead (28 min) ->1st rise (20 min)
-> punch down (15 sec) -> 2nd rise (20 min) -> punch down (10 sec)
-> 3rd rise (50 min) -> bake (60 min)

Jan. 8, 2010: Dough rises OK and the bread looks fine. It still tastes good, but with a little bit less flavor from butter. We will use this in the future.

Water = 200 g (ps. adjust water amount to make water+egg = 200 g)
Egg = 0 g (ps. Replace egg with water to reduce big bubble during rising)
Salt = 4 g
Brown sugar = 14~18 g
Oil = 33 g (ps. Replace butter with vegetable cooking oil to reduce animal fat)
Cream cheese = 33 g (ps. microwave 3-5 sec twice to melt and soft it)
Plain flour = 330 g
Dry yeast = 4 g = 1.25 tsp
Milk powder = 10 g = 1 TBL (20 mL)
Lemon juice = 5 g (ps. serve as bread improver)

Add following during 2nd knead when it beeps:

Raisin = 52 g = 3 TBL = 60 mL (ps. 50~100 mL is OK)
Mozzarella = 66 g

1st knead (2 min) -> 2nd knead (28 min) ->1st rise (20 min)
-> punch down (15 sec) -> 2nd rise (20 min) -> punch down (10 sec)
-> 3rd rise (50 min) -> bake (60 min)