After posted so many sweet pastries blog entries, let’s look at the bread making again. Today I really feel tired and lazy to write the long-winded blog. Sorry for keeping it short and sweet.
Here is my all time favourite – “Mushroom Head” Milk Loaf for breakfast. It is best served with jam or Nutella.
Whoever would like to know more about its recipes, kindly drop me an email.
Everybody loves to eat potato bread, so do I. When I stayed at New Zealand 3 years ago, I still remember how delicious of this potato with chives bread. As such, for my second attempt of handmade bread, I tried out one of the recipe from a European bread baking book. Below is the west style of potato bread’s original recipe and of course I changed the style & shape of the bread based on my own creativity and liking. That’s my whole idea of baking my own bread .
1 1/2 cups mashed potatoes
1/4 cup butter
1/2 cup sour cream
1 1/2 teaspoon salt
1/2 cup chopped chives
2 1/2 teaspoon instant yeast
6 cups flour
- Cut potatoes into pieces, place into a pot and boil it. Strain out the water & place the potatoes into a bowl. Add in the sour cream & butter.
- Using a potato masher or forks, mash the step 1 till smooth. Add in the egg, instant yeast and chopped chives.
- Add in flour. Allow this mixture to rest for 10 minutes. Add in the salt.
- Knead the dough for about 10 minutes till the dough becomes smooth and elastic. Add a little oil to another bowl and add in the dough.
- Cover the dough with plastic wrap and allow to rest till double in bulk, about 1 hour.
- Shape the bun creatively
- Sprinkle with a little flour and place into a preheated 190C oven for 25 minutes. Remove and cool on a wire rack.
Well, it’s quite some time ago when I did my first masterpiece of bread. Indeed, it turns out quite well unexpectedly. Before trying this out, I always have the impression on how difficult to bake a bread, so do my mum’s says. She always told me that bread is the most difficult stuff to bake, be it time & effort wasted or the success rate is always low (if compare to cookies or cakes) , needless to say some more I’m using hand knead method. And the result will explain all that soon…..
Along my baking journey especially for bread, kneading is the most important part of bread making. It helps the bread rise and achieve the fluffy texture. Kneading develops the flour’s gluten, or protein, into long, stretchy strings with yeast helps. If don’t knead enough then the bread will be too dense. If knead too much then the gluten will get too tough which will make the bread tough. The most wonderful thing is bake your own bread with the healthiest ingredients (no any softener or bread improver), see it proof and see the results until the end. This special feeling indirectly give me more courage and determination to try out more. In my experience, practice really can makes perfect. The more time you do, the better bread it will turn to be.
These sweet hearty dinner rolls are easy and quick to prepare. Also, it’s calories is extremely low as no butter contains in it. Of course, they are at their best while still warm from the oven. For a lighter, fluffier version you can replace the whole wheat flour with all-purpose flour.
If you would like to learn more about this dinner roll (get the 100% tested recipe with the ingredients’ percentage, step-by-step method or join any baking class), just feel free to drop me an email at email@example.com