Killer Toast

I have a date with loaves today. 

Bake 2 different variants - one which is plain and the other one the colourful one. Decide to keep the colourful version for my tea break with ice cream and for my morning breakfast, I am having it with butter and kaya. 

Love these colours  combination. 

The top layer is not shiny as I forgot to prepare egg wash but it still had its naked feel. 

Colourful Killer Toast. 

Plain Killer Toast.

  

Not so shinning Top layer. At lest the cheese cover up the baldness

Delicious Killer Toast for breakfast. 

Recipe Source: http://bakingintotheether.com/2015/11/10/killer-toast/

INGREDIENTS

260g                  Bread flour

3g                       Instant dry yeast

160g-180g        Egg + Full cream milk

30g                    Sugar (10g if making a salty toast)

2g                       Salt (6g for salty toast)

30g                    Butter

METHODS

1. Mix all ingredients (except butter) together and knead till you get a silky and elastic dough 

2. Incorporate butter and knead till window pane stage (crucial)

3. Divide dough into 3 portions, then roll out flat, swiss roll, and place into greased loaf pan

4. Rise till dough reaches double the size.

5. Egg wash the dough. ( I forgot to do it) but added cheddar cheeses. 

Bake in preheated oven of 170°C at the second lowest rack for 45-50 mins, tenting bread with foil if it browns too quickly.

Breads

Recently I have been practicing baking bread. It's feels good to have freshly baked bread for breakfast every morning. 

Baguette

A baguette is a long thin load of French bread that is commonly made from basic lean dough.
It is distinguished by it's length and crisp crust.

This is my first time baking baguette, Not bad for first timer but still need to improve.

Normally I had Baguette with Tuna or Egg Mayonnaise or either Butter with Kaya. My family love to have it with curry.

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Sausage Buns

My family love Sausage Buns and we used to buy from the bakery shop, Eversince I learn how to bake bread, I hardly buy from bakery store and will try only those new flavours.

Recipe Source: Cass

Ingredients:

50g  Cream Cheese
280g Bread Flour
40g   Castor Sugar
3g     Salt
121g  Milk
37g   Egg
28g   Butter
4g     Instant Dry Yeast

Toppings

White & Black Sesame Seeds

Methods:

1. Place all ingredients except butter and raisins in a mixing bowl. Mix till dough is formed.
2. Add in butter and mix till dough is smooth and elastic.
3. Next add in the raisins till evenly mixed.
4. Lightly oiled a bowl and place the dough in it. Cover with cling wrap and leave to proof till double
    in size for about an hour.
5. Punch the dough to release air in the dough.
6. Divide into 6 pieces and roll into small round balls and rest for 15 minutes.
7. Flatten dough into oblong shape, place the sausage and roll to form a bread roll.
8. Placed in a lightly greased pan with cling wrap and proof for another hour till double in size.
9. Egg Washed, Sprinkled White & Black Sesame seeds and bake in preheated 160 degrees oven for 20 minutes or till golden brown.

                                                      

I‘m joining Best Recipes For Everyone November 2014 Event Theme:

Fresh From Oven ~ My Bread Story

hosted by Fion @ XuanHom's Mom Kitchen Diary.

Blueberries Cream Cheese Bread

I love Blueberries and this bakes taste yummy with cheese on it too.

Recipe Source: Cass

Ingredients:

50g   Cream Cheese
280g Bread Flour
40g   Blueberries
40g   Castor Sugar
3g     Salt
121g  Milk
37g   Egg
28g   Butter
4g     Instant Dry Yeast

Toppings:
Morazella Cheese
Blueberries

Methods:

1. Place all ingredients except butter and blueberries in a mixing bowl. Mix till dough is formed.
2. Add in butter and mix till dough is smooth and elastic.
3. Next add in the blueberries till evenly mixed.
4. Lightly oiled a bowl and place the dough in it. Cover with cling wrap and leave to proof till double in size for about an hour.
5. Punch the dough to release air in the dough.
6. Divide into 6 pieces and roll into small round balls and rest for 15 minutes.
7. Flatten dough into oblong shape and roll to form a bread roll.
8. Placed in a lightly greased pan with cling wrap and proof for another hour till double in size.
9. Egg Washed, sprinkled morazella cheese and some blueberries and bake in preheated 160 degrees oven for 20 minutes or till golden brown.

                                                 

I‘m joining Best Recipes For Everyone November 2014 Event Theme:

Fresh From Oven ~ My Bread Story

hosted by Fion @ XuanHom's Mom Kitchen Diary.

Raisins Yogurt Bread

I baked this Yogurt Bread again but this time I added raisins instead. I baked double potion, one for my mum and one for my MIL. I am addicted to this bread partly because I love the soft and fluffy texture.

Raising Yogurt Bread

Recipe Source: Cass

Ingredients:

50g   Peach Flavour Greek Yogurt
280g Bread Flour
40g   Dried Raisins
40g   Castor Sugar
3g     Salt
121g  Milk
37g   Egg
28g   Butter
4g     Instant Dry Yeast

Toppings

Almond Flakes

Methods:

1. Place all ingredients except butter and raisins in a mixing bowl. Mix till dough is formed.
2. Add in butter and mix till dough is smooth and elastic.
3. Next add in the raisins till evenly mixed.
4. Lightly oiled a bowl and place the dough in it. Cover with cling wrap and leave to proof till double
    in size for about an hour.
5. Punch the dough to release air in the dough.
6. Divide into 6 pieces and roll into small round balls and rest for 15 minutes.
7. Flatten dough into oblong shape and roll to form a bread roll.
8. Placed in a lightly greased pan with cling wrap and proof for another hour till double in size.
9. Egg Washed, Sprinkled Almond Flakes and bake in preheated 160 degrees oven for 20 minutes or till golden brown.

                                                     

I‘m joining Best Recipes For Everyone November 2014 Event Theme:

Fresh From Oven ~ My Bread Story

hosted by Fion @ XuanHom's Mom Kitchen Diary.

     

Cranberries Yogurt Bread

I baked this Cranberries Yogurt Bread yesterday for my morning breadfast today. Love the texture of this bread. It was soft and my mum love it very much too. She asked me to bake this again and to stick to this recipe for my future bread bakes. I spread it with butter and it taste so yummy and I had 2 slices of it with my morning coffee.

Recipe Source: Cass

Ingredients:

50g   Plain Yogurt or Cream Cheese
280g Bread Flour
40g   Dried Cranberries
40g   Castor Sugar
3g     Salt
121g  Milk
37g   Egg
28g   Butter
4g     Instant Dry Yeast

Methods:

1. Place all ingredients except butter and cranberries in a mixing bowl. Mix till dough is formed.
2. Add in butter and mix till dough is smooth and elastic.
3. Next add in the cranberries till evenly mixed.
4. Lightly oiled a bowl and place the dough in it. Cover with cling wrap and leave to proof till double
    in size for about an hour.
5. Punch the dough to release air in the dough.
6. Divide into 6 pieces and roll into small round balls and rest for 15 minutes.
7. Flatten dough into oblong shape and roll to form a bread roll.
8. Placed in a lightly greased pan with cling wrap and proof for another hour till double in size.
9. Egg Washed and bake in preheated 160 degrees oven for 20 minutes or till golden brown.

I‘m joining Best Recipes For Everyone November 2014 Event Theme:

Fresh From Oven ~ My Bread Story

hosted by Fion @ XuanHom's Mom Kitchen Diary.

     

Pumpkin Bread

This pumpkin bread is so soft and yummy. As I still have some left over pumpkin in the fridge, therefore I have decided to bake this pumpkin bread for breakfast. The balanced seeds I planted it hoping it will grow.

Recipe Source: Li Shuan

Ingredients:

250g Bread Flour
50g Pumpkin Mud
50g Egg
50g Castor Sugar
80ml Milk
1 tbsp Milk Powder
1/2 tsp Salt
1 tsp Yeast
20g Butter

Toppings:

Pamesan Cheese
Coarse Sugar

Methods:

1. Place all ingredients, except butter in a mixing bowl. Knead until a smooth and elastic dough is formed.
2. Add butter and knead until the dough has become elastic.
3, Place dough in a greased bowl. Spray with some water and let it proof for an hour or until double in size.
4. Remove air bubbles.
5. Divide dough into 12 small equal portions ( abt 40g). Rest for 10 minutes.
6. Grab 1 dough and stretch out long and roll it. Place it in a greased pan. Repeat for the rest of the dough.
7. Let it proof for another 50 minutes.
8. Brush some egg wash on top, followed by sprinkle of sugar and parmesan cheese.
9. Bake in a 175 degrees preheated oven for 16 - 18 mins or until golden brown.

                                                 

I‘m joining Best Recipes For Everyone November 2014 Event Theme:

Fresh From Oven ~ My Bread Story 
hosted by Fion @ XuanHom's Mom Kitchen Diary.

Pumpkin Cinnamon Roll

Cinnamon Roll is my favourite which I love to have it with coffee. As this month LTU is pumpkin, therefore I have decided to try the pumpkin version and here I present my Pumpkin Cinnamon Roll.

Recipe Source. please refer to Chef John Pumpkin Cinnamon Roll

                                                                 

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) 

and hosted by Eileen (Eileen's Diary).

                                                                                                      &

link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.

Pumpkin Japanese Condense Milk Bread

This Japanese Condense Milk Bread is one of my favourite breads. I love the texture of this bread and have tried different flavours before. As I am still resting at home for this 2 weeks, so kinda bored so came up with this pumpkin flavour. This bread not only taste good and still remain soft the next day.

Recipe Source:  winnie

Ingredients for bread: 

200g bread flour
15g condensed milk
120g pumpkin milk( I used 90g of pumpkin to  boil with 150g milk, smashed and drained to 120g pumpkin milk)
20g sugar
3g dry instant yeast
3g salt
20g butter

Condense Milk Sauce
20g condensed milk
20g butter
Shredded Pumpkin

Egg Wash
1 egg (lightly beaten)

Toppings:
some chopped pistachios
Shredded Pumpkin

Methods:

- Mix all ingredients for bread in the mixing bowl (except butter)
- Knead the dough for about 10 minutes , add butter and knead till smooth.
- Cover the dough till proof until double in size.
- Punch out the air in the dough.
- Flatten the dough to a rectangle size.
- Apply a layer of sauce on the flatten dough.
- Cut into four strips.
- Stack up the dough and cut into eight potion.
- Place the dough, straight side up in the lightly grease chiffon pan. 
- Let it proof to cover the whole chiffon pan.
- Brush the top of the dough with egg wash, sprinkle some chopped pistachios and shredded pumpkin.
- Bake at 170 degrees for 25 mins.

                                                                       

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) 

and hosted by Eileen (Eileen's Diary).

                                                                              &

link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.