This recipe was really popular many years back when it was publish in New York Times. If you do a search of this title, or Jim Lahey, you will see many, many, many websites or blogs giving wonderful reviews of … Continue reading No Knead Artisan Bread
Recipe (about 8-9) one dough from here 1.5 can of tuna flakes in olive oil (about 200g) 1/2 Onion chopped salt, pepper, mixed herbs (to taste) mayonaise to taste Method 1. Divide rested dough into portions of 45-50g. Roll into round … Continue reading Tuna Buns (one proof)
Thanks to my dear baking friend, Irene for sharing this Poolish starter bread recipe with me. I made slight adjustments. The bread is very tasty with the long proof and very soft with a spongy bite. The dough itself is … Continue reading Assorted Buns with Poolish Starter (Bacon and Cheese Fishbone, Pull-Apart Coconut)
I made this, it was wiped out and I had to make it immediately the next few days. Please try. Custard ( from Jeannie Tay) 200 ml milk 40g sugar 1/2 tsp salt 15g plain flour 15g corn flour 1 … Continue reading Custard Buns (one proof buns)
This bread is done using an overnight starter, which usually gives a soft spongy bite. The addition of yoghurt gives flavour and soft texture. With this combination, the dough pulled a really thin window pane even with all the wholemeal … Continue reading Yoghurt Wholemeal Bread (overnight starter)
Recipe 260g bread flour 15g sugar 15g honey 30g dairy cream (You can use whipping cream like emborg or cooking cream like the canned nestle cream. Just don’t use non-dairy cream.) 130g water 3/4 tsp yeast 15g butter 1/4 … Continue reading Pull Apart Mini Rolls (Dairy cream and honey)
Lovely aromatic bread, 60g of honey in this recipe, replaces all the sugar needed for sweetness. Loaf is fluffy and tall and smells of honey with every bite. I’ve also added tangzhong (water roux) to the recipe and it has … Continue reading Honey Toast (蜂蜜吐司) with Tangzhong/ Water Roux
Added tangzhong to a wholemeal loaf and the bread is exceptionally soft. Pulled a lovely window pane too. However, the dough is pretty soft and sticky too, so need to be patient when kneading. Recipe 160g tangzhong or water roux … Continue reading Wholemeal (tangzhong) Loaf
This is a really easy one proof recipe adapted from Killer toast, and gives tasty, soft and fluffy buns. They remain soft till the next day. You can use it for any filling or shaping, I have used them for … Continue reading Easy One Proof Buns (Burger and Luncheon Meat)
It’s not the first time I’ve tried this recipe, just that results had never been this good. I was taken aback when slicing the bread, so cottony soft and fluffy. I guess the difference this time is that I had … Continue reading Plain White Toast (Softest Ever)
