Garlic Rosemary Herb Focaccia

Ingredients

·         480ml  warm water (between 38-43°C)

·         2 teaspoons granulated sugar

·         2 teaspoons instant  dry yeast

·          60ml  extra virgin olive oil

·         1 Tablespoon kosher salt

·         565g-630g all-purpose flour or bread flour 

TOPPING & PAN

·         75ml extra virgin olive oil or more as needed

·         2 garlic cloves, minced

·         3–4 Tablespoons chopped fresh herbs such as basil, thyme, and rosemary

·         sprinkle of coarse salt and freshly ground black pepper

Instructions

1.     Dough : Whisk 240ml  water , 2 tsp sugar, and 2 tsp yeast together in the bow of  your stand mixer fitted with a dough hook or paddle attachment.

2.     Cover and allow to rest for 5 minutes.

3.     Add the remaining water, olive oil, salt, and  130g  flour. Beat on low speed for 20 seconds.

4.     Add  440g more flour. Beat on low speed for 2 minutes.

5.    If the dough is still sticking to the sides of the bowl, add the last 60g  flour.

6.    Turn the dough out onto a lightly floured surface. With lightly floured hands knead the dough for 3 -4 minutes.

7.  Lightly grease a large bowl with a teaspoon of oil. Place the dough in the bowl turning it to coat all sides in the oil. cover the bowl with aluminium foil, Plastic wrap, or clean kitchen towel.   

8.  Allow the dough to rise at room temperature for 2-3 hours or until double in size. 

9.  Generously grease a 12×17 inch baking pan (with at least 1 inch tall sides) with 2 tablespoon of olive oil.     

10.   Flatten the dough: When the dough is ready, punch it down to release any air bubbles.

11.   Place on the oiled baking pan, then stretch and flatten the dough to fit the      pan. Don’t tear the dough. If it’s shrinking , cover it with a clean towel abd let it rest for 5 - 10 minutes before continuing.

12.     Cover the dough tightly and let it rest in the refrigerator for at least one hour and upto 24 hours) The longer it rests, the better the flavour. (Recommended at least 12 hours)

13.   Remove the dough from the refrigerator and let it at room temperature.  Keep it covered.  It may rise a little during this time, but not much.

14.   Preheat oven to 232°C.  

15.   Toppings: Whisk the 3 remaining Tablespoons of olive oil with the minced garlic and herbs. Set aside.

16.   Using your fingers, dimple the dough all over the surface. Drizzle on the olive oil topping and spread it all over the top. Sprinkle with a little coarse salt and freashly ground black pepper.

17.   Bake for 20-23 minutes or until lightly browned on top. If desired, Broil on high for the last minute to really brown the top.

18.   Cut and serve hot.  Cover leftover focaccia tightly and store at room temperature for 2 days or in the refrigerator for 1 week. To reheat the slices, you can use the microwave or bake in a 300°F (149°C) oven for 5 minutes.

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Artisan Ciabatta Bread

Ingredients:

• 350 g bread flour
• 280 g water
• 1 tsp yeast
• 1 tsp salt

Method:

1.  Into a bowl, pour the water in, add in the yeast and salt and stir until the salt dissolved. 

2.  Add in the flour. Mix everything together. 

3.  After half and hour of proofing stretch and fold the dough.

4.  Repeat step 3 for another 3 times.

5.  Transfer the dough on to a floured work surface.

6.  Now pull the dough from underneath to form a rectangular sheet.

7.  Roll the dough, Pinch the edge to seal.

8.  Divide the dough into four equal parts.

9.  Place each piece on a well floured surface, dust the top with some flour and then cover it with a plastic film.

10. After 45 minutes of proofing, take the proofed dough and then gently stretch the dough to form the shape ciabatta bread and transfer them on to parchment paper.

11. Slide the parchment paper onto the preheated an inverted baking tray.

12. Spray the dough with some water immediately.

13. Bake at 450°F for first 10 minutes and then reduce the temperature to 400°F and bake for another 12-15 minutes.

14. Wait for another 5 minutes to get that right flavor and crispy crust.

Chocolate Muesli Bread

Ingredients;

500 g wholemeal flour
1 tsp salt
2 tsp dried fast action yeast
30 g butter, cubed
75 ml whole milk, warmed
225 ml lukewarm water
a little extra wholemeal flour for dusting
200 g chocolate muesli
a little extra muesli for sprikling

Method:

1.  Mix the flour, salt and yeast in a mixing bowl.
2.  Rub the butter into the mixture until it resembles fine breadcrumbs before        gradually adding the milk and water, mixing in between additions until a          sticky dough is formed.
3.  Turn out onto a floured surface and knead until smooth and elastic, working      in the muesli as you knead.
4.  place in a clean, oiled bowl and cover with a damp towel. Leave to prove in      a warm place for an hour.
5.  Knock the dough into a baking tray, cover with the towel and let it proves        for another hour.
6.  Preheat the oven to 200^oC /400^oF.
7.  Sprinkle a little mueslion top, press in gently and bake for 18 - 22 minutes        until risen.
8.  Leave to cool before serving.

Panettone

Panettone  is a type of sweet bread loaf originally from Italy.  It has a  cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a panettone weighing 1 kg.

 I used the normal bread loaf tin bcos I don't have cylindrical panettone moulds...

Ingredients :

Recipe:

(A)   80g raisins / 80g apricot / 150g rum (soak 5 hrs or overnight)

(B)   200g bread flour / 30g honey / 3g yeast /  20g apple puree / 90g water

(C)   100g bread flour / 20g sugar /1/2 tsp salt / 1 tsp rum / 30g eggs / 20g milk

(D)  80g unsalted butter

(E) Crumbles
15g sugar powder / 25g plain flour / 3g milk powder / 20g unsalted butter

Methods:

1.         Mix  (B) till become dough. Place the dough in a bowl , cover with cling wrap and let it proof for 3 hours.
2.    Mix together (C).
3.     Combine (C) with (B) .  Knead at low speed then turn to medium speed until it become a smooth dough.

4.         Add in the butter and knead at low speed until the butter combine with the dough. Turn to medium speed and knead dough  become  smooth and elastic.

5.         Drain the soaked raisins and apricot.  Add to the dough .

6.         Place the dough into a lightly greased bowl and cover with cling wrap. Proof for 1 hour.

7.         Rub (E) with your fingertips till become crumbly.  Set aside
8.         Divide the dough into 3 portions and round them into balls. Place each dough into the Panettone moulds or tins.   Proof the dough for 1 hour.

9.         Egg wash the doughs and sprinkle  some crumble on the doughs.
10.  Bake at 180'C in a preheated oven for 25 minutes until golden brown.

Rich with fruits. A must try for those who loves rum flavoured bakes !

American Rye Bread

The bread is soft and fluffy,not as dense as the German Rye Bread. The brown sugar used added more fragrant to the bread

The Recipe :
Yields 1 big loaf

220g High protein flour
80g  Rye flour
5g   Yeast
10g  Brown sugar
50g  Egg
15g  Butter
160g Water

Method:
1.  Put all the ingredients except butter into a mixing bowl.
2.  Knead with a mixer till become dough.
3.  Add in butter and continue knead for 30 minutes.
4.  Proof the dough for 40 minutes.
5.  Gently punch down the dough, cover with a damp towel
6.  Rest for 10 minutes.
7.  Roll to flatten the dough then rolled it up tightly like a swiss roll.
8.  Place the dough in a well greased bread tin. Cover with a    damp towel
9.  Second proofing for 45  minutes.
10. Bake in a preheated oven at 190'C for about 30-40 minutes.

Chocolate Marble Bread (tangzhong)

(A)
70g fresh milk
20g bread flour (high protein flour)
1 slice Cheddar sandwich cheese

(B)
200g bread flour 

60g  wholemeal flour

40g caster sugar      
1/4 tsp. salt
4g instant yeast
130g water

(C)
20g butter

(D)Chocolate Paste :
2 tablespoons cocoa powder (add a little bit of sugar)
1 tablespoon water

Method:

[A] Water Roux Starter

1) In a saucepan, over very low hear melt the shredded cheese with the milk. Stir till the cheese is melted. Add in the 20g of bread flour and stir quickly until flour mixture becomes thicker and form impression. Let it cool. Cover and chill in the fridge for at least 60mins. (left it overnite in the fridge.)

2) Put starter[A] and [B] in a mixing bowl and knead to form dough.

3) Once dough is smooth, add in butter. Continue  kneading till dough develops into elastic form.

4) Takes out about 200g (white dough) from the dough and place in separate bowl.

5) Add cocoa paste [D] into the balance dough and knead till cocoa paste is completely blended.

6) Manually knead in the chocolate chips into the white dough(optional)

7) Place 2 dough in 2 separate mixing bowls, cover with cling wrap and let them proof for 80 mins till double in volume.

8) Test the dough by finger test, if impressions remain, dough is proofed.

9) Remove dough and punch down to remove trapped air as your knead.
10)Shape into balls and cover with cling wrap, let the dough  rest for 15mins.

11)Flattened and roll out the cocoa dough into a 20cm square;    the chocolate chips dough into a 16cm square.
12)Place the chocolate chips dough on top of the cocoa dough.

13)Roll up dough like making swiss roll and place in a well-    greased bread tin.

14)Cover and proof for 60mins or until the dough rise up to 90% of the height of the tin.

15)Bake at preheated oven at 180-190'C for about 30mins.

16)Remove from oven and unmold immediately.

17)Glaze with butter and cover with cloth to cool for at least 10 minutes before slicing.

Plain bread below is also made from same ingredients minus the cocoa paste

** Cocoa portion is a bit too bland...perhaps a little sugar with the paste would better the taste.

25g chocolate chips (optional)

German Rye Bread

I have no idea why this bread is called German Rye Bread...perhaps it's originated from German? There's also American Rye Bread too...

Anyway this bread taste great for those who loves rustic kinda taste. H loves its coarseness ....

Here's the recipe :

Ingredient:

200g bread flour

100g organic rye flour

5g instant dry yeasts

190g slightly warm water

10g of molasses.

5 g salt

Method:

1. Put all the ingredients into a dough mixer and let it knead till dough form a thin membrane when pulled
2. Then place the dough in a greased bowl and covered with cling film to rest for 30 minutes.
3. Punch it down after the resting .
4. Place the dough into a bread tin
5. Cover it with a damp towel and let it proof for about 30 minutes  
6. Baked it in the oven at 230'C about 25 - 30 minutes.

* You can also shaped the bread into a big round ball sprinkled with some rolled oats to give it a more rustic look...

Delicious Blueberry Peanut Butter Toast

One nice breakfast menu.  Something different this time.  Try it out, with a cup of Earl Grey tea, that will complete a perfect morning meal.

Ingredient:
Massimo  oat bran sandwich bread      6 pieces
Butter
Blueberry jam
Peanut butter
Eggs                                                    2 pcs
Salt

Method:
1.  Beat 2 eggs in a plate. Add a pinch of salt.
2.  Spread a teaspoon of blueberry jam on a piece of bread
3.  Spread a teaspoon of peanut butter on another piece.
4.  Put the piece with blueberry jam on top of the piece with peanut butter to form a sandwich .
5.  Place another piece of bread to cover the blueberry jam.
6.  Heat some butter in a non stick pan.
7.  Soak both side of the sandwich with egg and fry till brown.

White House Kopitiam's Famous Breakfast Menu

Picture shows the legendary half boiled egg and roti mentega sejuk

White House Coffee Shop, situated adjacent to the Masjid Muhammadi (the state mosque) of Kota Bharu in Kelantan. Operated by a Kelantanese Chinese family since 1935. This famed shop is frequented by all walks of life, from the rank of the Sultan and the Royal family to the commoners like you and me.

White House Coffee Shop (Courtesy of The Kelantan Times)

If you want to have a taste of the famed half boiled egg, you don't have to go all the way to Kota Bharu now. You can make your own, which is as palatable......

The Recipe :
2 Chicken egg (I used grade A eggs)                    
Pepper to taste
Soya sauce (Kikoman)

Method:
1.  Fill a pot of water till it can immerse the eggs.
2.  Heat up the water until boiling point.
3.  Put in the eggs and let it boil for 3 minutes. (Use a digital timer)
4.  Remove the pot from fire and run cold water into it until the water is cooled to body temperature.
5.  Remove the eggs and crack them into a small plate.
6.  Served with pepper and soya sauce.  Enjoy !


The Roti Mentega Sejuk.

Ingredients:
1.  A few pcs Massimo whole meal sandwich bread.
2.  SCS butter
3.  The White House Coffee Shop's Kaya*

Method:
1.  Toast the bread in a oven toaster until crispy n golden brown.
2.  Serve with a piece of cold butter and some kaya.

*  Don't ask me how to make the kaya.  That is their trade secret recipe which only known to the family        who run the coffee shop.

Multi Grain Bread

The perfect bread to make into tuna cheese toast (HL's favorite) or just as delicious to eat it plain....The brown sugar gave the loaf a special kinda fragrant



The Recipe:

Yields 2 medium loaves

5oog   Multiseed Bread Mix

1/2 T  Instant yeast

2 T    Brown sugar

1 T    Milk Powder 

4 T    Margarine

250-280ml (1 egg + water)

Method :

1.  Put all the ingredients except egg, water and margarine in a

    mixing bowl.

2.  Mix at medium speed and slowly pour in the water.

3.  Add in the margarine and knead till form dough form elastic 

    membrane when pulled.(30 mins)

4.  Proof dough for 30 minutes.

5.  Punched out air in the dough, shape it and put it in a baking

    tin.

6.  Let it rest for another 20 minutes.

7.  Bake at 180C for about 15 to 20 minutes

8.  Pour out from the tin and let it cool on a rack.

Tuna Cheese Toast

Ingredients:

Multiseeds whole meal bread
Parmesan cheese
Mozzarella cheese
Cheddar cheese
Tuna in mayonnaise
Butter

Method:
1.  Cut the multiseeds bread into slices of about 2 cm thick.
2.  Spread some butter onto the bread.
3.  Spread 2 teaspoons of tuna.
4.  Top with some Parmesan cheese and Mozzarella cheese.
5.  Cover with a piece of cheddar cheese.
6.  Put in an oven, toast with only top heating element at 130*C for 15 minutes.

Raisins Bread





My first try in bread making. The recipe below was adapted from 'Agnes Chang I Can Bake'

Ingredients :

(A)

200g high protein flour (sifted)

50g low protein flour (sifted)

5g milk powder

1/2 tsp salt

1/2 tsp instant yeast

50g castor sugar

1/2 egg

110ml water
200g raisins

(B)

35g butter/margarine

Glazing:
1 egg, lightly beaten with 1/8tsp salt
50g melted butter

Methods:

1.  Put (A) except raisins into a bowl and knead into smooth, elastic dough.

2.  Add (B),  knead till gluten developed . Add raisins and knead till well mix (2-3 mins)
3. Cover dough with a piece of damp cloth and leave it to rise until double in sbulk.

4. Lightly punch down the dough and knead about 3 mins until smooth again. Rest for 10 mins.

5. Divide dough into desired portions and shapes.

6. Cover with damp cloth and leave to rise until it doubles in bulk.  Glaze with beaten egg.
7.  Bake in pre-heated oven at 200C for about 25-30 mins till cooked and golden brown.
8.  remove from oven and brush top with melted butter.

Pain à l'ail de Pengly

Delicious, aromatic and crunchy, when goes with a bowl of  cream of mushroom soup.....perfect for breakfast or tea !

Ingredients

• 1 baguette
• 3 table spoon of soft margarine
• 1 large clove of garlic, mashed and chopped
• A pinch of salt
• black pepper (to taste)

Methods:

1.      Peel and chop garlic.

2.      Add chopped garlic into the soft margarine.

3.      Add black pepper.

4.      Mix well

5.      Cut baguette into pieces of 1 cm thick.

6.      Spread the garlic margarine mix on each piece.

7.      Toast it in an oven at 120^oC for 15 minutes.
8.       Served hot with cream of mushroom soup.