my daily bread (^_____^)

bread is something regular in my house..as my mom have diabetic, bread really help her balancing her diet, usually for dinner..so, i always try to make bread during my leisure time, then hold it in the freezer and heat it every time we do like it..moreover, the whole family enjoy it..i do prefer making healthy bread by adding cornmeal which rich of fiber..the taste also good..really feel the home made..hehehe...



the recipe used also consider simple and basic..actually we can replace the high protein flour with multipurpose flour..nothing wrong with it..its still turn into bread..but, the texture will give little bit different..where for the high protein flour..the bread is softer,and give good bread texture..if its difficult to find cornmeal..(but i think it easy to get)..just ignore it...making bread is not difficult..but we must have much patient..to wait it to rise in double..its really take a few hours till done..above are the recipe i used..just a basic and simple recipe..i forgot where i got it..but its worth to try..for the 4 cup of high protein flour..i usually mix it with cake flour..or superfine flour..so the portion become like this 3 cups of high protein + 1 cups of cake flour= 4 cups..its just help to refine the texture anyway...

this is the recipe:

1/4 cup plain flour
1/4 cup warm water } A
1 tbs dry yeast

4 cup high protein flour
1 1/2 cup - 2 cups warm water
1 tbs sugar } B
1 tbs corn oil
1 tbs milk
1/2 tsp salt
3 tbs cornmeal (additional)

step:-

Part A

1. Using a large bowl,dissolve yeast in the warm water and let stand 3 minutes, until bubbly.
2. Gradually stir in enough of the remaining flour to make a soft dough.
3. Leave the mixture until double in size.( about 20 minute)

Part B

1. Make a well in the center of soft dough..pour the remaining flour, sugar, corn oil and a cup of warm water.
2. Knead the dough and adjust it with remaining warm water until the dough smooth and not stick on your finger while kneading.
3. Cover and let rise until double, 1-2 hours.
4. Punch down dough.Kneading it in minute.
5. Shape the dough into your desire shape in baking sheet. Sprinkled the cornmeal on the top.
6. Leave the dough again about 1 hour more.
7. Bake at 200 degrees for 20-30 minutes, until the bread is deep golden brown and sounds hollow when tapped with fingers.

here is how the texture looks like..i don't know its really good or note..but just fine to me..

plain buns

bun..just a plain bun..what make bun differ from bread?from my opinion..eggs and sugar..usually when we are making bread..we cut off the egg..but in bun..we used eggs..and the sugar contain is much higher in bun compare to bread..the shape also differ..we made bun in small rounded shape..but for bread.. we made its in much larger shape..so then we can cut it before serve..haha..that what i'm thinking..am i correct or wrong..i also have no idea..:)..i made dis plain bun to eat wit butter or dip it in hot tea..waa..what a great moment 4 me..i'm nope prefer filling buns.. plain bun is much batter..however..its depends on individual craving..hehe.. the most popular filling in my community are red beans paste filling,kaya filling, tuna..bbq..sausage..and etc..

dis time..i made triplet buns..just discover new shape..the taste is just the same..usually i made its using about 1 kg flour(3/4 kg high protein + 1/4 kg cakes flour)..i made its in large quantity..i got about..36 small buns approximately..i keep the bun in the freezer..and bake its again every time i want it..
eat its with butter..is the best..serve its hot and fresh..

here is the recipe..got its from here..i just cutt off the adition ingredient and come out with this plain bun recipe...

Ingredient
(makes about 9 buns)

330g bread flour
1/2 teaspoon salt
1 1/2 tablespoon milk powder
60g caster sugar
120ml water
10g instant yeast
1 egg
40g butter
(1 tablespoon green tea powder
some red bean paste for filling
some white sesame seeds)- cut off recipe

Method:

1. Place water, egg, butter, followed by caster sugar, salt, bread flour, milk powder, green tea powder and yeast into the pan of the bread machine. Set to Dough function.
2. When the machine completes the kneading cycle (20mins) remove dough from the bread pan, let it proof in room temperature in a mixing bowl, covered with cling wrap. Allow the dough to proof for 60 mins or until double in bulk. Alternatively, you can leave the machine to complete the full Dough cycle (knead and proofing) which takes 1hr 30mins.
3. Take out the dough and punch out the gas produced. Divide the dough into 50g portions. Shape into rounds and let rest for about 10 mins.
4. Flatten rounds and add fillings as desired. Shape into rounds or as desired. Arrange dough in a greased or lined pan or use paper liners. Let rest for about another 30 mins. If desired, top doughs with sesame seeds. Bake for about 15 minutes in a preheated oven at 180 degC.