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Cheesy Garlic Pull Apart Bread (Old Dough Method)

Breads

Cheesy Garlic Pull Apart Bread (Old Dough Method)

I tried to use up some of the cheese in the fridge before it goes bad.   This bread is made using pâte fermentée (pre-fermented dough in French) or sometimes called "old dough". Traditionally, bread makers take a portion of the bread dough made and save it overnight for next day baking.  I made it from scratch since I did not have any ready old dough. With this method, the bread is more flavourful and aromatic due to the higher acidity and fermentation gasses produced during the slow fermentation. If you have any questions regarding this recipe or any other post,...

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2020-04-19

1 2 3 Breads

2020-04-19

My first attempt at making Sourdough Ciabatta.  I found it quite fun and easier than making an Open Crumb Sourdough Bread.  The crumb didn't turn out to be as big as I would have liked. It could be something with the hydration of the dough or maybe the method I used.  However, the bread is very tasty and this reminds me of the Ciabatta we used to buy at one of the local bakery shops near our place.  The texture is very soft and I can barely taste the sourness.  I made Ciabatta before using instant yeast but this Sourdough...

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2020-04-17

Breads

2020-04-17

Happy Ester!  During this lockdown period eggs are limited.  So, I have been trying to minimise use of eggs in my baking where possible.  I tried to make Hot Cross Buns using the Yudane method and without eggs added except for a little bit of egg-wash.  This bread is very soft and delicious even without syrup glazing.  The traditional Hot Cross Buns usually has a syrup glazing but as usual, I try to make everything with less sugar. If you are curios about Yudane Method and wish to understand more, please click here Yudane vs Tangzhong Method. If you have...

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2020-04-14

Breads

2020-04-14

I am back to my soft sourdough bread baking.  I have tried various types of soft sourdough bread and have not tried using wholemeal flour in my sourdough bread yet. Characteristic of this bread:  The texture is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days.  I think it is because of Yudane dough added.  It tastes very mild sourness. If you are curios about Yudane Method and wish to understand more, please click here Yudane vs Tangzhong Method. If you have any questions regarding this recipe or any other post,...

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This pear bread is a moist, spice-infused tea bread that filled with bites of tender pear and studded with crunchy walnuts

Breads Breakfast Recipes Shower Vegetarian

This pear bread is a moist, spice-infused tea bread that filled with bites of tender pear and studded with crunchy walnuts

Perfect for a tea party or dessert. We may have even indulged in it at breakfast. Adapted from Nancie McDermott | Southern Cakes | Chronicle Books, 2007 This spice-infused tea bread comes from the kitchen of Mrs. Cornelia Walker Bailey, historian, muse, and guardian angel of Sapelo Island, off the Georgia coast. Mrs. Bailey’s family has lived on Sapelo Island since the year 1806, and her life’s work is keeping their stories and wisdom alive and well. She works through words, telling stories, writing books, and sharing recipes for the food that has fed her ancestors for more than 200...

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