Homemade Sandwich Bread Loaf

March 17, 2015 at 11:37 pm

I have bought these bread tins from Penang for more than a year and never tried using them before. Few days back, the girls requested for sandwiches for school lunch so I thought why not made a sandwich bread loaf. The girls don’t like sweet bread unless it’s cinnamon buns, so I tweaked the recipe I found in this recipe book, using only 1/3 of the sugar listed on the recipe.

It takes a long time to make produce the loaf because of the ferment, but using a ferment creates a nicer flavour and softer bread, which to me, is worth the wait.

♥Recipe adapted from Carol

Ingredients:
For the ferment:
200g strong white flour
135g water
1/2 tsp yeast

For the dough:
210g strong white flour
90g cake flour
1/4 tsp yeast
20g sugar
3/4 tsp salt
60g extra virgin olive oil
145g water
1 egg

Method :
For the ferment :
1) Mix ingredients for the ferment together (I use hand) for about 5mins until you have a rough dough.
2) Place in a lightly oiled bowl, cover and leave it to rest 4hrs~6hrs.

For the dough:
1) Put the flour in a mixing bowl and add in the yeast. Scoop the ferment into the bowl, then add the egg, water, oil, sugar and salt, mixing well until all combined; knead for 4-5mins (I use the Thermomix and knead for 4mins; but you can use hand or a mixer with dough hoook). (Step 1, 2 at the below pix)
2) Remove the dough, and transfer to a lightly oiled bowl, forming it to a ball, cover
3) Leave it to rest for 1.5hrs or until double in size. (Step 4 at the below pix)
4) Sprinkle a little flour on your work surface and turn the dough out in one piece, deflate the dough slightly. Divide the dough equally into 2 portion (it’s very soft but supple). Roll them into balls, cover and let it rest for 15mins. (Step 5 at the below pix)
5) Using a rolling pin, roll the dough out into long flat strips, and then roll each of the strip up into logs. Once again, roll the dough out into long flat strips with the rolling pin, and roll them up again into logs. (Step 6 to 10 at the below pix)
6) Place the 2 pieces of roll up dough in the bread tin. Allow it to proof for an hour. (Step 11 at the below pix)
7) Mean while preheat the oven to 210C. When the rolls are ready (should rise to almost 90% covering the bread tin), place the lid on and put the bread tin into the oven. (Step 12, 13 at the below pix)
8) Bake for 40mins.
9) Once baked, remove the bread from the tin and let it cool on the rack.

Book page from Carol’s 2nd book

And viola, a nice loaf of sandwich bread.

It has a strong crust which holds its shape, and the bread itself is airy and soft.

Note : The bread tin I have is 20cm x 12cm x 11cm. After the dough was rested, I could see that it has risen much bigger than the bread tin, hence I took about 100g dough out and formed them into buns (baked at same temperature for 12mins). It probably would have spilled out of the tin or making the loaf denser if I haven’t done so.

My Best Bread Recipe

November 7, 2014 at 9:13 am

Life has been crazy for me. To think that I’ll be less busy after the girls’ school exams; not knowing there’ll be the school talent time, the various events the girls’ will be performing in, their involvement in all the different examinations I have signed them up for.

Anyway, despite the busy schedule, I’d been baking bread rather frequently, and this is the recipe I like using as it yields beautiful European style bread with crispy crust (when it’s just out of the oven). It’s my best recipe for this kind of bread.

♥Recipe adapted from Richard Bertinet♥

Ingredients:
For the ferment:
350g flour
180g water
1/2 tsp yeast

For the dough:
450g strong white flour
10g yeast
340g water
50g olive oil (I sometimes use avocado oil)
15g salt

Method :
For the ferment :
1) Mix ingredients for the ferment together (I use hand) for a bout 5mins until you have a rough dough.
2) Place in bowl, cover and leave it to rest 8hrs or overnight.

For the dough:
1) Put the flour in a mixing bowl and add in the yeast. Scoop the ferment into the bowl, then add the water, oil and salt, mixing well until all combined; knead for 4-5mins (I use the Thermomix and knead for 4mins; but you can use hand or a mixer with dough hoook).
2) Remove the dough, and transfer to a lightly oiled bowl, forming it to a ball, cover
3) Leave it to rest for 1.5hrs
4) Flour your work surface generously with flour and turn the dough out in one piece. Divide the dough equally into 2 portion. Shape the 2 pieces of dough lightly and gently (it’s very soft but supple) into a ball or loaf.
5) I use proofing baskets, one longish and another round, so I shape one into round, and another into a loaf. Dust my proofing basket generously with flour, and gently place the dough into the baskets. (If you are not using a proofing baskets, you can place the formed dough onto your baking tray generously dusted with flour). Cover with tea towel and let the dough proof for 45mins to 1hr until double in size.
6) Meanwhile, preheat the oven to 240C. When the dough is ready, spray the inside of the oven with a water spray and then pour out the dough from the proofing basket onto the baking tray (heated). Turn down the heat to 220C and bake for 18~20mins.

And there, a nice airy loaf of bread with a crust.

Here are some photos on the ferment and the dough before it went into the oven.
The ferment at the initial stage.

The ferment after 12hours or more.

The ferment when pulled, lots of bubbles and elasticity.

Mixed dough with ferment.

Mixed dough after resting, which has doubled in bulk. (Photo taken with phone under low light, not so nicely taken)

Dough proofing in baskets.

Bread before entering the oven.

Homemade Salted Vegetable / Hum Choy / Kiam Chai / 自腌咸菜

August 13, 2014 at 12:02 pm

Nothing beats homemade.

After seeing some videos/posts on how salted/preserved vegetables were made commercially, I’d actually try to limit purchasing of salted or preserved vegetables.

So I decided to make my own using a simple recipe I got from Best-ever Cooking Of Malaysia, Singapore, Indonesia & The Philippines. This is the 2nd time I’m making it, the end result is a crunchy salted vegetable with no chemical after taste like those you get from store bought ones.

♥Recipe for Homemade Salted Vegetable♥

Ingredients
1/2 cup of rice (actually this can be any amount, just make the amount you will be eating as porridge for that day)
5 cups of water (adjust the quantity according to how much rice you’ll be cooking, ‘rice water’ is what we’ll need to preserve the mustard green, and it has to be enough to submerge the vegetable)
500g mustard greens
35g salt

Method
1. Wash the rice, bring to boil in a large pan with the water. Cover and simmer for 12 minutes. Drain the rice, saving the liquid and letting it cool. The rice itself is not used in this recipe, so you can have the porridge like rice as a meal served with another dishes).

2. Wash the mustard green in lots of water and dry thoroughly. Using a kitchen towel to pat each leave and stalk. It’s important that they are fully dried.

3. Cut the mustard green into smaller stalks and mix with the salt in a non metallic bowl. Leave it for 30 minutes, then squeeze out as much moisture as possible. Salt will cling to the leaves.

4. Place mustard green into a jar, and pour over the completely cooled rice water, make sure the rice water submerge the leaves. Place the jar in a cool place for 4 to 7 days.

5. Drain the salted vegetable. Use immediately or store it in a container and refrigerate for later use. It can be stored up to a week in the fridge, but will taste better if used immediately. These homemade ones are not so salty, so you do not need to wash them before cooking or serving it straight as a dish.

Not too difficult right? The most tedious part of making this is the cleaning of the mustard green (they have lots of sand) and patting them completely dry.

Here are some photographs to document the steps.

Step 2 (Most tedious step) – Wash and pat them dry

Step 3 – Cut them, sprinkle with salt and let it sit for 30mins.

Cut the mustard greens

Mix with salt and leave for 30mins

After 30mins, the liquid in the mustard green will be drawn out

Step 4 – Place them in a jar with the rice water for 4 to 7 days.

Day 1

Day 7

Ready to eat

So how did we eat ours?

Cut a few stalks up and add into a bowl of noodle as condiment.

Stir friend them with chili, minced chicken with some salt and sugar, and drizzle a bit of soy sauce at the end.

(photos without watermark were taken from the phone, hence the bad quality)

Making Zong Zi (粽子) or Glutinous Rice Dumpling

June 18, 2014 at 2:28 pm

I love to eat zong, probably because I love glutinous rice.

My early memory of zong was my Ah Ma’s (maternal grandma for Hokkien), with black eyed peas and fatty pork, which is out of this world. I remember she made them all by herself during the Duan Wu (端午节)or the Dragon Boat Festival or as and when someone was visiting my uncles in Taiwan, and she wanted to bring them some.

I remember she would prepare the ingredient, put them in small little bowls, then she would sit on a stool, meticulously filling each one up and wrapping them into pyramid perfection.

As I spent my first 3 years of primary education living with my Ah Ma, my early childhood memory of food was her cooking. Her simple but delicious kon-loh-mee (干捞面)ladened with deep fried lard cubes and a sprinkle of ajinomoto; and her dried vege pork soup (菜干汤) were some of the best food I’d tasted. Her bak zhang (Hokkien for pork zong zi) was also a legacy, no other zong zi I’d tasted later are up to par.

My Ah Ma has passed away many years now due to her grief for the loss of my mum (who lost her fight with cancer). I didn’t learn up her bak zhang’s recipe, as I wasn’t interested in cooking back then, when both the family’s greatest chefs were still around. My loss really.

Due to a vow I’d made I’d not been eating pork for almost 20 years now, finding a good tasting pork free zong zi is very difficult, most of them were expensive with not much fillings except for glutinous rice.

So 4 years ago, I decided to make myself, using good ingredients, replacing pork with scallop following a pork zong zi recipe, and I used split mung beans instead of black eyed peas like my Ah Ma’s.

The difficult part in making zong zi is not in preparing the ingredients, but in the wrapping. The 1st year I made them, it took me so long just to wrap them properly and secure them with strings (yes, most of them have to be tied with 2 strings or more!); and about 1/4 of them burst open during boiling. 2nd year was better, but still took me a long time, and a couple still burst opened.

Last year, I watched this recording from Wendy Kong, and that’s when I really learnt how to wrap them properly. With right technique, I spent less time wrapping them, they are better secured and fewer zong zi unwrapped itself during boiling.

Last Sunday, while the whole world is celebrating Father’s Day, I decided to use that free day to make some.

This is the recipe I used, adapted to our taste over the years.

(Estimate to make about 30 zong zi, but can be more or less depending on the size the zong zi, so usually I’ll prepare more ingredient except for rice and split mung beans, mission is accomplished when the rice is all used up)

Ingredients:
1kg glutinous rice (rinse and soak in water for ~4hrs)
500g split mung beans (rinse and soak in water for 3hrs, then drain thoroughly)
30 chestnuts (soak overnight, pick out the skin and boil until soft about 1hr)
hand full of dried shrimp (rinse and soak in water for 10mins then drain, then fry till fragrant)
30 dried small scallop (rinse and soak in water for 20mins then drain, then lightly fry till fragrant)
30 salted egg yolks
30 mushrooms (I soak overnight, then stew them in some sugar, salt and oyster sauce)
60 bamboo leaves (soak overnight, wiped and clean each leave and I usually prepare more just in case any of them are torn)
30 strings

Spices for the rice
9 tbs oil
12 cloves garlic (remove skin and chop)
15 shallots (remove skin and slice them thinly)
3 star anise (rinse)
6 tsp oyster sauce
1 1/2 tsp five-spice powder
6tsp light soy sauce
6 tsp sugar
4 1/2 tsp salt

For the rice
1. Heat up oil in wok, stir-fry garlic, shallot and star anise until fragrant. Add in oyster sauce and stir until fragrant. Add in drained glutinous rice and stir well.
2. Add five spice powder, stir fry until fragrant. Lastly add in soy sauce, sugar and salt, stir evenly. Set aside.

Wrapping and cooking zong zi
1. Wrap and tie Zong Zi following this recording, fill the cone with a layer of glutinous rice. Add other filings, top with split mung beans and cover with another layer of glutinous rice.
2. Base a big pot few bamboo leaves (I used the torn ones), add in 2 tsp of sea salt and water (3 cm from the dumpling surface after they’re placed in), bring to boil over high heat. Add zong zi, bring to boil again. Switch to medium heat, continue boiling for 2hrs.
3. Remove one to check if the rice has been thoroughly cooked at the end of 2hrs, if not cooked, continue boiling for another 15, 30mins (adjust your time accordingly based on your observation of the 1st zong zi).
4. Hang the zong zi in a well ventilated place in order to allow the water to evaporate.

In photograph, these are what we used.

Wrapping them take some skills and will improve with practice.

Boiling them take some time.

Hang to let the water to evaporate.

Viola, home made zong zi adjusted to our taste.

Duan Wu is almost 2 weeks ago, this recipe came a little late for this year, but who said you can only eat zong zi during Duan Wu? As long as you can find the leaves, this can be made any time of the year and adjusted to your own preference.

I’d made some according to the girls’ liking as well. Zara didn’t want the salted egg yolk, so I made a few without yolk for her, and double the amount of mushroom. Zaria didn’t want anything except a slice of mushroom.

Zaria asked as well, “Why do you make the dumpling using the same ingredients every year? Why can’t you change? Like putting sausages or bacon (what she likes), and instead of green beans, why not put baked beans?” Maybe I’ll accommodate her next time (but not baked beans zong zi though, that’s just too YUCKS).

Recent Changes

September 29, 2010 at 3:12 pm

There are a couple of changes in the household these past weeks.

♥Juicing For Health♥

After comtemplating for a while, I decided not to get the extremely expensive Vitamix (~RM3000), or its OEM equavalent (~RM1000). Since we just bought a Philip blender a year back, I thought I better make more use of this.

And for almost a month now, I’d been juicing. Well, not really juicing, but blending fruits and vege, and drinking up all the juice and pulps that comes with it.

Philips blender at work

Using the Philip, and having it set at Smoothie mode, most vege/fruits can be blended to a smooth drink packed with goodness in 3 minutes. I change the fruit and vege daily to give ourselves a variety. In case you wonder, the juice does not taste fibrous or yucky as long as some water is added to make it not ‘paste-ty’. Unfortunately, at this point in time, the girls still do not like the taste of any of the juices (Zara said it taste like a salad drink), so it’s just Daddy and I getting a glass each to start our day.

Beetroot smoothie

♥Change of Milk♥

After being a sucker for Enfa milk for the past 4.5 years (Zara started taking formula only when she was 1year +), and accomodating their ever escalating price, we’d finally had enough!

Switched the girls to Dumex which is 1/3 of the price! If you were like me who didn’t know, Enfa milk is Made in Thailand with milk from US. Dumex is Made In Malaysia with milk from Australia and New Zealand.

Girls didn’t mind the change, they claimed, “They taste the same.. This one (Dumex) not so sweet.”

Their bowel movement remain the same. Oh maybe they will be less inteligent than the Enfa kids (so the Enfa advertisement claims), but we pumped them up with DHA pills and they have fish every meal time, should be enough brain food for them.

Unless Dumex becomes greedy too, or the girls are allergic to the milk, Dumex it is.

There, Enfa, you just lost 2 loyal customers due to your greed by always increasing your price!

♥Change of Sleeping Partner♥

I’d been Zaria’s sleeping partner since she was born. She won’t sleep with anyone else if I were around.

Suddenly these past 2 weeks, she said she wanted to sleep with jiejie instead. Not everyday, but maybe a few times a week.

Girls being loving

So when she wants jiejie for the night, she’ll share a bed with Zara, poke Zara’s belly button; I kind of enjoy seeing this closeness between the girls. On days, when she wants to sleep with me, I still love her small body next to mine, and her roaming fingers finding my belly button in the middle of the night.

Zaria’s 3rd Birthday

January 10, 2010 at 6:37 pm

We asked Zaria who she wanted to invite for her birthday celebration, she told us slowly and counted, “Auntie… Mummie… Daddy… Jiejie. Only 4 people.”
“You don’t want to invite your friends?”
“Nope.. after they sing happy birthday too loud.”
When I asked her if she wanted any cake. She said no as well, because of the above same reason. The strange thing is, she has been drawing pictures of birthday cake after birthday cake decorated with sweets (oh well, at this age, sometimes I don’t know what she’s drawing, but that’s what she told us her drawing was about).

So, how do you celebrate a 3 year old birthday if she didn’t want a party and a cake?… I decide for her.

My brother’s birthday falls on Christmas, and 3 days after, it’s Zaria’s. I offered to bake a cake for us to celebrate their birthdays. Zaria, not really a fan of my brother, really didn’t want to share her cake (maybe that was one of the reason she didn’t want a cake! :P)

Here is the cake I baked, hazelnut torte with chocolate ganache.

Zaria and Ah Ku's birthday cake
And because she didn’t want to share her cake with Ah Ku, and didn’t want us to sing too loud. We have to sing once for my brother, then the 2nd time softly to her (and no clapping! That’s her command). She then refused to blow her candle but when Zara did it for her, she cried.. 🙁

You can see how sulky she was with her cake.
Zaria blowing candles on her cake

Ok, that was Christmas eve.

I wasn’t planning to bake any more for her because since she said she didn’t want any cake. On the actual day, when she woke up and we greeted her with hugs and Birthday wishes, she said, “Yeh! Today is my birthday!” then added, “Can you make me a mermaid cake?” *faint*

I can’t whip out a mermaid cake just like that, but the next 1hr + I was in the kitchen and made her these, orange butter cupcake with chocolate frosting.

Cupcakes for Zaria's 3rd birthday

As a celebration, we just invited Tasha and my sister out for lunch and then to Jungle Gym, so the 3 cousins could play.
Girls at Jungle Gym

Girls in pools of balls

Tasha in pools of balls

Zaria in pools of balls

Girls playing outside Jungle Gym

She didn’t get as many presents as Zara, but I think she did have a good time.

Zara’s 5th Birthday

November 22, 2009 at 10:32 pm

Confused with her school concert date, we decided to celebrate Zara’s birthday a week earlier, thinking the concert would be held on her actual birthday, but it is actually a week later. We are obviously parents who do not read school notices.

On 14th November, we invited our neigbours, 6 families all in plus my SIL and MIL who also moved to our neigbourhood recently, to celebrate Zara’s birthday. This time, I ordered Nasi Dagang, fish curry and fried bee-hoon from a new restaurant near our place; at home, Jelly fried a veg, some chicken wings, and I baked some cheese puffs, apple crumble, and of course, Zara’s cake.

Zara has been very much into mermaids these days, so I thought I’ll create a mermaid cake for her with sea creatures all included.

Baking of the cake and cupcakes started Friday morning. In the afternoon, I tried to mould a mermaid using fondant, and in fact it was a nice mermaid with a tail that sparkled. I’m not sure what went wrong, but I suspect it’s due to the humid weather, the mermaid started sweating, and turning soft; by evening, it was one fat and flat mermaid. So at night, I started creating another mermaid, this time making its body thinner, and then I left it in a air tight container with dehumidifier sachets. I can still see the mermaid softening a bit, but it was better than the fat mermaid. Because of the softening of the fondant, I didn’t feel comfortable creating more sea creatures for the cake.

The fat mermaid that was ‘sweating’ away.
The fat mermaid

I decorated the cake and the cup cakes till 2am on Friday, and this was the end result.
Zara's Mermaid CakeStill a lot of room for improvement, but I guess for a first fondant cake attempt, it’s not too bad.

The cake (for adults) surrounded by cupcakes (for the kids).
Zara's Mermaid Cake

Side track, on Saturday morning, Zara was being a bit naughty, and due to lack of sleep, I was getting grouchy, and I told her off, “If I knew you would be so naughty, I wouldn’t bake you the cake.” Now this was before she actually saw the cake I completed the night before, and guess what my spunky daughter said? “It’s ok mum. I can ask Daddy to buy from the shop. The ones in the shops are nicer anyway.” *crack! went my heart*
After she saw the cake, she felt really sorry, and started apologising profusedly. But you see, she is capable of saying such things.

Ok, back to the party.

It was a good turn out, and the girls have fun playing with their play mates (whom they regularly meet and play together at the park). I am thankful to my SIL who was entertaining 11 children in the play room with baloon fights and all, while I spent time chatting with the neighbours.

Zara with her Mermaid Cake before cake cutting

Now, Zaria has been attending friends’ parties, and she has stopped crying during birthday song singing since early this year, so we thought there won’t be any drama on Zara’s birthday. When the birthday song singing started, she was quiet for a while, and then suddenly burst into tears.
Zara and Zaria before Zaria bursting into tearsLater, when we asked her why she cried, she said “Everybody was singing so loud.” o.O”

Zara blowing her candles on her birthday cake

Zara blowing her candles on her birthday cakeThanks to Kathy, who still caught Zara blowing her candles amidst the chaos (the loud bawl from Zaria, and Daddy running off with Zaria to calm her down).

One of the children came to me at the end of the party and said, “This is the best party ever. I have so much fun.” I give my SIL credit for entertaining the kids. 😛

~~~~~~~~~~~~~~~~~ . ~~~~~~~~~~~~~~~~~

On Friday, a day before Zara’s actual birthday, we celebrated Zara’s and Zaria’s birthday in school. Zaria’s birthday is not until end of the year, but she wanted so much to celebrate with her friends and teachers in school I thought we’ll do this 1 month earlier together with Zara’s.

The day before, Zara helped me to think of how to decorate her cupcakes. She wanted flowers in the middle of each cake, and I got her to decide on the colours (with me making a few small batches of fondant in different colours). The final product, was a batch of cupcakes decorated with (store bought) sugar flowers.

Zara's and Zaria's cupcakes to bring to school

I sent them to school in the morning, and stayed till their break time. I helped the teacher to set up the snack area to prepare for the ‘cupcake party’ (since that’s the only food served)

Zara's and Zaria's cupcakes in school

Zara and Zaria were beaming with happiness. When the birthday song was sung, Zaria didn’t cry, but was smiling and looking around. (Later when I asked her why she cried in jie-jie’s party, but not in school, her reply, “I only like children singing, I don’t like adults singing birthday song.” She’s sure full of excuses).

Zara and Zaria blowing off their birthday candles

They were both happy to distribute their party packs to their friends too. Later, when Zaria came home without a party pack and started sharing Zara’s goodies, Jelly asked Zaria, “Why you didn’t take one party pack home?” She replied, “The party packs are for my friends. Not for me.”

~~~~~~~~~~~~~~~~~ . ~~~~~~~~~~~~~~~~~

Happy 5th Birthday Zara, may you grow up healthy and filled with love and happiness. Daddy, mummy and mei-meil love you very much.

Wordless Wednesday – Bread Making

November 4, 2009 at 12:55 am

Working The Dough

Working The Dough

Shaping the dough after resting

Dipping the dough in water

Coating the dough in poppy seeds

Coating the dough in poppy seeds

Cutting the dough in the centre

3 cuts in the centre of the dough

Turning the dough over

Shaping the dough into star

Proofing the star shaped dough

Star shape wholemeal bread coated with poppy seeds

Homemade Nutmeg Juice/Drink/Syrup

October 26, 2009 at 9:17 pm

When you are in Penang, you have to try the delicious and refreshing Nutmeg juice. I haven’t really tried the juice that’s freshly squeezed out from the nutmeg (which I think is also available), the one I’d tasted is the boiled nutmeg juice which is a mix of sweetish, sourish and minty. Zara had her first taste of the drink when we went to Penang 2 weeks back. She loved it, and said it tasted like fizzy Ribena.

On our last day in Penang, since I spotted some fresh nutmeg for sale in Chowrasta Market, I bought 2Kg home and asked around for the method to make the drink. (Btw, at the stalls that are facing Penang Road, they were selling at RM12/kg, but at the back of the market, it was only RM3/Kg).

This is what fresh nutmegs look likeFresh nutmeg

This is what the seeds look like, the red ‘flowery’ mace and the seed can be used for cooking especially salted vege duck soup (Kiam chai ak) but they all turned mouldy and I had to throw them away before having a chance to try it on other recipe.Nutmeg seeds

This is how I made mine (recipe calls for 1Kg nutmeg and 1Kg rock sugar, but I reduced the rock sugar amount).
2 Kg fresh Nutmeg
1Kg Rock Sugar

Method
Wash nutmeg and scrub off any dirt from nutmeg.
Half the Nutmeg and remove the seed.
Smash the Nutmeg.
Layer Nutmeg and sugar in slow cooker, i.e. one layer nutmeg cover with rock sugar, until the whole pot is filled (no water added!).
Turn on slow cooker to high and boil content for 3hrs, then turn power to auto and boil for another 6hrs.
Filter out the thick reddish liquid which can be stored in a container
Mix nutmeg syrup with water to get nutmeg juice drink.
Nutmeg and rock sugar to make nutmeg juice

After this first round of boiling, I actually put back the boiled nutmeg into the slow cooker, poured in some water, and turned on slow cooker to auto and boiled the content for another 8hrs. This gave me another batch of syrup which was a bit more diluted but nonetheless as tasty.

I love the red wine colour of the drink, and wonder why the flash being so white, can produce drink this colour.A refreshing glass of Nutmeg juice/drink

Our Daily Homemade Bread

September 30, 2009 at 9:35 am

For more than a month, Daddy has not bought a loaf of bread for himself but instead he has been eating home made bread. As for the girls, they are not really bread eaters, and they do not like wholemeal bread. If I baked sweet bread, or rye, I’ll make sure they have it for breakfast as well instead of their usual Koko-crunch or toast made from High-5 bread.

Here are some of the photos of the bread which I baked from then till now, and I think I’m getting the hang of how the dough works.

My 1st wholemeal loaf.. looked horrid right? Although edible.
Wholemeal sunflower seed loaf

2nd attempt, still not so attractive, look wise.
Wholemeal sunflower seed loaf

3rd attempt, YES!
Wholemeal walnut loaf

Sweet white rolls.
Sweet white loaf

Daddy likes the wholemeal walnut bread, so I made it again, replacing 1/2 cup wholemeal flour with wheatgerm.
Wholemeal walnut bread

Made focaccia for dinner using a recipe from the The Pauper Chef, it came out very bland, but that’s because I didn’t put any topping besides coarse sea salt. Daddy liked it though.
Focaccia

This is my favourite. Love the crust colour, and the purplish hue on the bread from the rye flour.
Rye walnut bread

Using the sweet bread recipe, I added ground black and white sesame for some nutty flavoured buns.
Sesame bread

Then last weekend, I tried to make coconut buns.
Coconut bunsDaddy loved it (but he has to encourage me, or I’ll stop baking).
My MIL, FIL and SIL said they were nice.
My dad said no standard (not enough coconut it seemed).
My sis said it’s ok.
So you know who the critic is.

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