Rosemary, Tomatoes Sourdough Focaccia

This sourdough focaccia was really fun to make and it is very easy to handle for a high hydration (70%) dough. The bread was pretty looking and very tasty when dotted with vine ripened tomatoes and rosemary. 
I loved how gassy, light and soft the dough was when I dimpled it with my fingers. This left a trail of big and small bubbles on the surface of the dough. A delightful sight. To me, focaccia is likened to a fluffier cousin of a pizza. 
I made the dough the day before and chilled it for 11 hours and bake it the next day.

Homemade Sourdough Raisin Brioche

Christmas is 8 sleeps away! I was trying to make a Christmas bread using sourdough levain and this was how this recipe came about. But I was hesitant to go all out, as it required me to use different kinds of dried fruits and candied citrus which I am not willing to forgo if the bake did not turn out right. After all, it is my first try in making a panettone.

Seeded Spelt Sourdough Boule

I'm incorporating an ancient grain into my bake today. Spelt, Triticum spelta, is a hardier and more nutritious grain compared to the modern wheat. 

Bread Making Timetable

As my young sourdough starter matures (2 months old), I find it improves the flavour and structure of the bread I made. As I practice and get familiar with the routine of bread making, I find myself more at ease working with the dough rather than fussing over it.

Homemade Natural Sourdough Starter from Organic Whole Wheat

My sourdough starter using organic whole wheat flour and water

I have caught the sourdough bread bug and am in the process of cultivating and feeding my 'pet' - natural sourdough yeast made from organic whole wheat flour and water. I intend to use it to make rustic sourdough breads or what I like to call it - probiotic breads. I attempted to make my first 2 loaves with this starter last week and there was a lot of wait time as I need to let nature take it's course. But, it was really fun fiddling with the dough and making bread knowing that I have 'caught' natural wild yeast to make them. 

Chocolate Hazelnut (Nutella) Pearl Sugar Braided Bread

Using the same dough recipe as the basil pesto poppy seed braided bread, I replaced the basil pesto with a chocolate hazelnut (Nutella) spread to make a sweet braided bread. 

Basil Pesto, Poppy Seed Braided Bread

I like using fresh basil in my cooking but at times I am unable to use it all up in one recipe. Fresh basil is not a herb that keeps well in the fridge so instead of letting it sit in the fridge and dry up, I make it into a basil pesto. 

Pesto or, in extenso, pesto alla genovese, is a sauce originating in Genoa, the capital city of Liguria, Northern Italy. It traditionally consists of crushed garlic, Pine nuts, coarse salt, basil, Parmigiano-Reggiano cheese (cow's milk cheese) and pecorino sardo cheese (sheep's milk cheese), all blended with olive oil.

Basil pesto can be enjoyed in many ways (see notes following the basil pesto recipe). 

Cinnamon, Apple and Pecan Buns

These buns were made to be given away. Given away to friends whom I hold dear. I hope the warm, comforting smell of cinnamon allow the receivers to feel the warmth from a hug and I pray too that they can find solace in our Creator God.

Multigrain Sandwich Loaf

 

I have been baking this wholegrain sandwich loaf (2 loaves a week) for the past 2 months for my family to have for our breakfasts as well as for my children to bring to school for their breaks. The bread contains all natural ingredients. The whole grains and seeds bump up the flavour, texture and nutrients of the bread.

Corn Bread

Corn cup was what came to mind when I ate this cornbread warm with honey and butter. Corn cups are steam sweet corn niblets served with salted butter, all mixed up and served in a cup with a spoon. The sweetness and crunchiness of corn mixed with salted butter...mmmmm! 

Bacon Stuffed Baguette

I made this using the Pain d'Epi recipe for the bread but placed in strips of bacon when forming the dough into a log. Instead of cutting the dough with the scissors to form the wheat branch, I used a sharp, thin blade knife to score the top of the log. 

Cinnamon Rolls filled with Gula Melaka (Coconut Palm Sugar), Pecan and Raisin

These smell so wonderful when they were baking in the oven! They are enjoyably messy to eat, as they are sticky and gooey, studded with pecans and raisins. I substituted the usual brown sugar in the recipe with gula melaka (coconut palm sugar) just to give the buns a South East Asian twist.

Pain D'Epi (Wheat Stalk Bread) with a twist

Pain (bread) D' (of) Epi (ear of wheat) = Bread shaped into an ear of wheat.

I love European bakeries. The varieties and shapes of bread never fail to amaze me. And of course, the smell of freshly baked breads never crease to invoke good memories of family sharing a meal. 

Buns - Char Siew and Luncheon meat (SPAM) with cheese

Buns (the food kind). They comes in many different kind of fillings - luncheon meat (SPAM), sausage, red bean, curry, otah, etc. I always liked the soft and fluffy texture of the bun paired with the fillings. It brought back memories every time I eat one. I had them when I had school outings, church outdoor events and as afternoon snacks.