News — Breads

Roxana Jullapat walks you through the how and why of the process. Our testers loved how easy and satisfying they are, we think you will too.  Adapted from Roxana Jullapat | Mother Grains | W.W. Norton, 2021 What makes a good bagel is the subject of a perennial debate. New Yorkers claim their tap water is the reason you can find a real bagel only in their city, but it takes only a basic understanding of bread making to know that a decent bagel can be made anywhere. These chewy round rolls with a shiny exterior and a hole in...

This is my first attempt at making Roti Canai and it turned out well.  Since there are a lot of request for this recipe.  I am pleased to share it here.  If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Roti Canai Recipe Yields:  6pcs INGREDIENTS: 300g plain flour 1 1/4 tsp salt 1 1/2 tbsp sugar (add more if you prefer sweeter) 30g egg (less than 1 egg) 60g milk 80g water 2 tbsp vegetable oil...

I’ve had milk bread on my list to bake for quite some time and I’m thrilled to be sharing this recipe with you today in partnership with Red Star Yeast. All thoughts and opinions are my own. Now, more than ever, is the time to make memories in the kitchen with those you love. Red Star Yeast is featuring recipes to make Platinum Moments this year. PIN IT TO PINTEREST NOW! First up is this incredibly delicious Milk Bread Honey Buns recipe from Gesine Prado. It’s the perfect addition to any meal and delicious enough for holiday dinners and celebrations. ...

I followed the recipe for milk and butter toasted oat porridge sourdough from "Full Proof Baking" with some modifications.  Thank you to Kristen for the idea! Characteristic of this bread:  The texture is moist, chewy with a hard crust and very mild tangy taste. Usually sourdough starter provides an aromatic flavour to the bread and with addition of toasted butter oat porridge give extra substantial flavour to the taste. If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Butter...

Inspiration from here and used method by Kristen from Full Proof Baking. Characteristic of this bread:  The texture is moist, chewy, slightly sticky with a hard crust and very mild tangy taste. Sticky is because of the soaked multigrain. Usually sourdough starter provides an aromatic flavour to the bread. If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Multigrain Open Crumb Sourdough Bread Recipe Yields:  1 loaf Total flour is 325g + 32.50g (from the levain) = 357.50g  INGREDIENTS:...