Pumpkin Bread

Pumpkin Bread Loaf

Recipe adapted from Nasi Lemak Lover - Pumpkin Walnut Loaf

Wholemeal Bun with Tuna Melts

I have attended numerous workshops over the years, so some of the recipes I may tend to forget and even not try yet. To prevent myself from forgetting the recipes forever...lol! I have a habit to always mark down on the recipe after attending the class on whether is it good or not. This wholemeal bread is one of the recipe that I will not forget even though it was a Richard Goh's workshop I attended years ago because I marked it as very good!  

Yes, this recipe is a keeper! The wholemeal buns are very flavourful and soft! The method is one of the simplest and the dough is very easy to handle too, you don't even need to flour your hand and work top.

Ham & Cheese Bun

I don't make bread often but will try making some this month to submit to Aspiring Bakers. Last evening I finally got into action and churned out this batch of Ham and Cheese bun. This a straight dough method so the bun is not as soft as the gelatinized dough method but still not too bad.

Sweet bun dough recipe adapted from Happy Flour. These buns are really cheesy!

Easy French Bread

14 Jan 2011

When I saw Dailydelicious shared this recipe, I fell in love with it immediately for it's simiplicity to make and according to her it has never failed her. I got into doing it the next day. Yes I was very satisfied with it. It was the kind of French bread I liked, a bit salty with soft and chewy texture. After toasting, is crunchy and really good for making garlic bread.

Recipe adapted from Dailydelicious, hop over to her blog for detailed picture instruction.

Ingredients: (make 2 loaf)
300g Bread flour
1tsp Honey
1.5tsp Instant yeast
1tbsp Olive oil
200ml Water (I use cold water)
1½tsp Coarse sea salt (I used 1 tsp fine sea salt)

Yellow cornmeal for sprinkle over the pan (omitted because I don't have)
Boiling water for baking




Method:
Note: I use my Kenwood to knead instead of using hand.
Preheat oven at 220°C, place a roasting pan in the lowest shelf of the oven.

1. Mix all ingredients except the cornmeal & boiling water in a mixing bowl, start at low speed to combine all ingredients. Then increase to speed 4-5 to knead the dough till elastic (with kenwood knead around 35 mins) . Sprinkle 1-2 tbsp water if the dough gets too dry.

2. Put the dough into a light oiled bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 and half hour, often depend on the temperature).

3. Place a baking paper over a baking tray, sprinkle with some yellow cornmeal. Divide the dough into 2 pieces. Roll into balls and let the dough rest for 10 minutes. Press the ball lightly and shape into a long oval, do the same with another ball.

4. Use the side of your hand press the center of the dough, and roll again (do it 2-3 times until you get a desired length ) Place the shaped dough over a prepared pan. Let the dough rise until almost double in size, about 30 minutes.

5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Put the bread into the oven (center rack) and pour the boiling water into the roasting pan, bake for 10 minutes. Reduce the heat to 200°C bake for another 10 minutes, or until bread turn golden. Remove from baking sheet, and cool on a wire rack.

I love boursin on french bread.

Or french bread with homemade garlic spread.

Use this recipe to make Christmas Tree hard rolls bread! Each dough shaped into 42-45g bun, just nice 1 recipe can make into 12 buns!

Parmesan Cheese Bread Stick

4th Oct 2010

Getting more interested in making bread recently and here's another recipe from one of my favourite blog that I tried out recently. A keeper recipe. This cheese bread was not the really soft type but was very flavourful and yummy. I didn't have coarse sugar so used fine sugar instead and most of it melted into the cheese and gave it a golden shine. When making this bread, I noticed shaping the bread to long stick shape was so much more different than making it round. Anyway who's care about the look as long as it taste good and homemade bread can afford to look ugly...lol!

Recipe adapted from: Nasi Lemak Lover

Ham & Cheese Ring Bread/Hotdog Bun

I was inspired by Dailydelicious to make this bread. This was on my to bake list for a few months. Finally get to bake it last night.

I learnt bread making few years ago but last night was only my 3rd attempt in bread making. I nearly forgotten how to do it. However, it's still turn out pretty good.

The bread was yummy and definitely going to do it again. Though it was a bit overbaked on the top due to high temperature but it still quite moist & soft inside. I should bake at 180 deg c instead of 200 deg c. I didn't use the recipe from Dailydelicious for the dough. My recipe was from Richard's Baking Class - Assorted Buns.

This recipes can make 2 ring bread. I made one and the balance was rolled into 6 hotdog buns as I didn't have enough ham.

Ingredients:
(A)
125g Soft Butter
60g Sugar
12.5g Yeast
1/2 Eggs
3/4tsp Salt
175g Water
1/2tbsp Condensed milk
25g Whipping cream
50g Cheddar cheese (shredded)
(B)
350g Bread flour
150g Plain flour

Fillings: (extracted from Dailydelicious)
8 slices Honeybaked ham (4 slices + 6 hotdogs)
60g Cheddar cheese
6tbsp Mayonnaise
Extra cheese for sprinkling

Method:
1. Mix (A) together using the bread hook at medium speed for 2-3mins.
2. Add in (B) and beat for 10 mins unitl the dough is smooth.
3. Leave aside, cover with dry cloth for about 30 mins or till it double in size.
4. Cut half of the dough, gently press down the dough with a rolling pin and roll it into a rectangle, about 25x25 cm.
5. Brush mayonnaise over the dough then scatter cheddar cheese all over and place the ham on top.
6. Roll it up like a swiss roll and cut into 6 pcs. Then place the dough, cut side down in the greased pan. (20cm chiffon mould)
7. Scatter cheese all over and let it rise until double in size about 1 hr.
8. Continue with the 2nd roll or use the balance dough divide into 6 equal protion (about 65g each). Roll in the hotdog and let it rise until double in size too about 1 hr. Egg wash.
9. Bake ring bread in preheated oven at 180 deg c for 20-25 mins. For small buns, baked at 200 deg c for 10mins or till golden brown.

Garlic Bread

Garlic bread is my family all times favourite and I like to make my own garlic spread. Usually I will just make the amount I need as it so easy and simple so anytime I can do it. We usually will spread it on Gardenia Country Loaf - Light Wholemeal Loaf. This bread is tasty and just need a toast. Especially good with garlic spread. We have a useful tool in the kitchen that make it even more convenient for me when I need chopped garlic as a lot of people dislike the smell of garlic lingering on our hand after chopping it. With the garlic crusher, I do not have to worry about that. Everyone who cook should get one, it's really useful.

Recipe - Garlic bread
Ingredients:
8 slices Gardenia light wholemeal country loaf
4 cloves Garlic
3 tbsp Lurpak lighter spreadable
1/2 tsp Parsley flakes
A pinch of salt

Method:
1. Use a garlic crusher to crush the garlic.
2. Mix chopped garlic with the rest of the ingredients. Stir well.
3. Spread it generously on the bread.
4. Toast it at 200degree C on upper rack till golden brown about 10mins.