Garlic Bread
One of my favourite breads to buy at bakery stores is garlic bread. It is a buttery loaf bread with lots of garlic inside. Just the aroma of buttery garlic is enough to make you hungry!
I volunteer for my daughter's class activities often. I remember when my daughter was in grade 3, and one of the activities was to assist students while an invited guest taught them about nutrition and recycling. They had to make garlic bread and baked kale. They had to bake the minced whole garlic with oil and spread it on a store-bought bread. You could even smell the delightful aroma of garlic in the hall.
Garlic Loaf Bread
Ingredients
- 2¼ tsp active dry yeast (25 grams)
- 1 cup milk (200 grams)
- ¼ cup granulated sugar (50 grams)
- 4¾ cup all purpose flour (600 grams)
- 2 eggs
- 1 cup unsalted butter, softened (200 grams)
- 1 tsp salt (6 grams)
- 1 head garlic
- 1 tbsp oil
- ¼ cup unsalted butter, melted (50 grams)
- 1 tsp garlic powder
- 1 egg
- 1 tbsp water
Instructions
- Activate the yeast by combining warm milk, yeast and a 1 teaspoon of sugar. Set aside until it bubbles.
- In a standing mixer fitted dough hook, add salt, sugar, flour, eggs, butter and yeast mixture. Mix for 10-12 minutes until well combined.
- Remove dough and transfer to an oiled container. Cover and let it rise or when it doubles in size. Meanwhile, prepare the filling.
- Peel the garlic and add the oil. Roast the garlic in the toaster. Let it cool and cut into pieces.
- In a bowl, combine garlic, melted butter.
- When the dough rises, divide into two. Roll the dough into a rectangle. Brush with butter. Fill with roasted garlic.
- Fold the dough halfway. Then fold the other end to the middle. Place the dough in a buttered pan.
- Brush with egg wash.
- Bake for 25-30 minutes at 350°F.
Braided Cinnamon Roll
braided cinnamon roll
My children loves cinnamon rolls for breakfast. While browsing for new recipes online, I was amazed when I saw the braided cinnamon roll made by Chef Richard Bertinet | Gozney. I really like the shape and it looked very moist and delicious.
When you start to braid the cinnamon roll, takeout the excess fillings that may spill out.
Braided Cinnamon Roll
Ingredients
- 200 grams milk
- 2 eggs
- 600 grams all purpose flour
- 25 grams 2 1/4 tsp active dry yeast
- 50 grams granulated sugar
- 10 grams salt
- 200 grams unsalted butter
- 150 grams unsalted butter
- 250 grams brown sugar
- 2 tsp cinnamon
Instructions
- Activate the yeast by combining warm milk, yeast and a 1 teaspoon of sugar. Set aside until it bubbles.
- In a standing mixer fitted dough hook, add salt, sugar, flour, eggs, butter and yeast mixture. Mix for 10-12 minutes until well combined.
- Remove dough and transfer to an oiled container. Cover and let it rise or when it doubles in size. Meanwhile, prepare the filling.
- In a standing mixer with a paddle attachment, combine butter and sugar . Stir in the cinnamon.
- Take the dough, roll it into rectangle.
- Spread the filling.
- Fold the dough halfway.
- Then fold the other end to the middle.
- Divide the dough into 12 parts.
- Divide each part in 3 and braid the strand.
- Roll and place in a muffin pan.
- Bake for 25-30 minutes at 350°F.
Notes
Inactive time: rising time for dough
Homemade Pandesal Bread
Pandesal or sweet bread roll is a must eat breakfast or snack for Filipinos. Bake these bread for sandwiches or simply eating it with butter or dunking it in coffee.
For this recipe, I used instant dry yeast. The difference between instant yeast is you incorporate the yeast directly to the ingredients. Unlike active dry yeast where you have to dissolve the yeast in warm water and sugar.
Warm the liquid ingredients to 100-110F to activate the yeast by microwave or heating in a saucepan. If it gets too hot, it will kill the yeast and the bread will not rise.
I often use all purpose flour. All purpose flour have different protein content. This is important to know because it will affect the liquid proportion you need to add in a recipe. If you find that the dough is too sticky, add a teaspoon of flour at a time. It is also best to use a weighing scale to ensure the rolls are of the same size.
Pandesal
sweet bread
3½-4 cups all purpose flour
⅓ cup sugar
2¼ tsp instant yeast
1 tsp salt
1 cup warm milk
2 tbsp water
2 tbsp unsalted butter melted
1 egg
In a standing mixer, combine 2 cups flour, sugar, yeast and salt.
In a small bowl, mix and warm milk, water and butter. (microwave or heat in a saucepan)
Add the liquid ingredients to the mixing bowl. Turn on the mixer for about 10 minutes in medium setting or until combined.
Add the egg and remaining flour.
Place the dough in a greased bowl and cover. Let it rise for an hour or until double in size.
Shape the dough into a cylinder and cut into 20 parts. You can use a weighing scale to be more accurate. I weigh the dough to 50 grams.
Roll the dough in the breadcrumbs. Cover with a cloth. Let it rest for 30 minutes
Bake in a preheated oven at 350°F for 20-25 minutes or until golden brown.
Homemade Pandesal Bread
Pandesal or sweet bread roll is a must eat breakfast or snack for Filipinos. Bake these bread for sandwiches or simply eating it with butter or dunking it in coffee.
For this recipe, I used instant dry yeast. The difference between instant yeast is you incorporate the yeast directly to the ingredients. Unlike active dry yeast where you have to dissolve the yeast in warm water and sugar.
Warm the liquid ingredients to 100-110F to activate the yeast by microwave or heating in a saucepan. If it gets too hot, it will kill the yeast and the bread will not rise.
I often use all purpose flour. All purpose flour have different protein content. This is important to know because it will affect the liquid proportion you need to add in a recipe. If you find that the dough is too sticky, add a teaspoon of flour at a time. It is also best to use a weighing scale to ensure the rolls are of the same size.
Pandesal
sweet bread
3½-4 cups all purpose flour
⅓ cup sugar
2¼ tsp instant yeast
1 tsp salt
1 cup warm milk
2 tbsp water
2 tbsp unsalted butter melted
1 egg
In a standing mixer, combine 2 cups flour, sugar, yeast and salt.
In a small bowl, mix and warm milk, water and butter. (microwave or heat in a saucepan)
Add the liquid ingredients to the mixing bowl. Turn on the mixer for about 10 minutes in medium setting or until combined.
Add the egg and remaining flour.
Place the dough in a greased bowl and cover. Let it rise for an hour or until double in size.
Shape the dough into a cylinder and cut into 20 parts. You can use a weighing scale to be more accurate. I weigh the dough to 50 grams.
Roll the dough in the breadcrumbs. Cover with a cloth. Let it rest for 30 minutes
Bake in a preheated oven at 350°F for 20-25 minutes or until golden brown.
Boston Cream Donuts with Chocolate Ganache
I have been craving for donuts since my niece posted a box of chocolate donuts in facebook.
As the name of this donut implies, it originated from Boston. It is adapted from a cream pie filled with custard cream and glazed with chocolates.
boston cream donut with sprinkles
The custard filling is not too sweet and it complements the chocolate ganache. The donut itself is very soft and fluffy. It is great with coffee or tea.
You can also add sprinkles on top to make it more attractive especially for the children.
https://youtu.be/V2ZQ1pYOnCE
Boston Cream Donuts
custard filled donuts with chocolate ganache
Donuts
2½ cups all purpose flour
2¼ tsp active yeast
3 tbsp sugar
¾ cup milk
2 tbsp unsalted butter, melted
2 tbsp shortening, melted
1 egg
½ tsp salt
Custard Filling
1 cup milk
2½ tbsp all purpose flour
2 tbsp sugar
1 egg yolk
1 tsp vanilla
Chocolate Ganache Topping
4 ounces semi-sweet chocolate
⅓ cup whipping cream
In a bowl, combine the warm milk, 1 tsp of sugar and the yeast. Set aside until it starts to foam.
In the bowl of a standing mixer, with dough hook attachment, add the yeast mixture, sugar, eggs, salt, melted butter and shortening.
Add the flour, mix until it is incorporated. Mix until the dough is nice and smooth.
Place the dough in a greased bowl, cover with plastic wrap. Set aside until it doubles in size. (an hour or 2). Meanwhile, make the custard.
Custard Filling
Add all your custard ingredients in a large saucepan and mix them together.
Turn on the stove in medium heat and stir until the custard thickens. Set aside.
Once cooled, place in a piping bag with a round tip.
Once the dough rises, place the dough onto a floured surface, punch it down, roll it out to a 1/2 inch thickness.
Using a 3.5 cookie cutter, cut out your donuts, place them on your baking sheets a couple inches apart, cover them until they double in size.
While waiting for the dough to double in size, take a deep frying pan and pour oil half way on the pot.
Once the donuts have risen, gently lower them into the frying pan and cook them for about 3 minutes on each side or until puffed and golden brown.
Take them out of the frying pan and place them on a paper towel lined plate to drain the excess oil.
While waiting for the donuts to cool, make the ganache.
Chocolate Ganache Topping
Pour whipping cream in a small sauce pan over medium heat until just below boiling point.
Pour the heated cream over the chocolate chips and let it sit for a minute before stirring.
Pour in a wide bowl for easy dipping.
To assemble, squeeze the custard at the side of the donut. Stick the piping tip about halfway in and squeeze out the cream.
Dip the donuts in the chocolate ganache and allow them to sit and rest for about 10 minutes before eating.
Enjoy it with coffee or tea.
This recipe is adapted from www.LauraintheKitchen.com.
Cinnamon Roll with Cream Cheese Glaze
Once in a while my family craves for cinnamon roll. We used to buy the ones from the grocery every so often which encouraged me on learning how to make it.
In my experience, any yeast bread recipe lies on the activation of the yeast. Yeast quality is one of the critical elements in bread making. When I started baking, I learned a lot from the makers of yeast such as Red Star.
*The following are tips from Red Star baking lessons:
Yeast activity may decrease if it comes in direct contact with salt or sugar.
Always use dry yeast at room temperature.
Using a thermometer is the most accurate way to determine the correct liquid temperature. Any thermometer will work as long as it measures temperatures between 75°F and 130°F.
*Note: https://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/prepare-your-yeast/
https://youtu.be/vDbGVff-hJk
Cinnamon Roll with Cream Cheese Glaze
cinnamon roll
Cinnamon Roll
2¼ tsp active dry yeast
¼ cup warm water
1 tsp granulated sugar
4 to 4½ cups all purpose flour
½ cup granulated sugar
1 tsp salt
¼ cup unsalted butter, melted
¾ cup warm milk
1 egg
Filling
½ cup brown sugar
½ cup white sugar
2 tsp ground cinnamon
¼ cup melted unsalted butter
Cream Cheese Glaze
½ cup cream cheese, softened (112 grams)
1¼ cups icing sugar
2 tbsp milk
2 tbsp softened unsalted butter
1 tsp vanilla
Grease the pan with butter. Set aside.
Dissolve yeast with warm water and 1 tsp of sugar. Set aside.
In the bowl of a standing mixer fitted with a dough hook, add sugar and salt.
Mix in milk, egg, butter, and yeast mixture.
Add 4 cups of flour. Mix until the dough is smooth.
Cover with towel or plastic and let it rise until double in size. Prepare the filling.
Filling
In a small bowl, combine sugars and cinnamon.
Once the dough has doubled in size,roll it out onto a floured surface into a 15x9” rectangle by using a rolling pin.
Spread the butter over the dough.
Spread the filling over the dough.
Roll the dough.
Cut the the dough into 12 and place in a greased rectangle pan.
Cover and let it rest for 30 minutes. Brush the top with the remaining butter.
Bake at 375° for 25-30 minutes or until golden brown. Prepare the Cream Cheese Glaze.
Cream Cheese Glaze
In a bowl, mix cream cheese, butter, icing sugar, vanilla and milk.
Let the cinnamon rolls cool for five minutes.
Spread the cream cheese glaze on top of the rolls.
Cheese Breadsticks
Cheese breadsticks is a quick snack to make. You can do this in less than an hour, from preparation to baking. It is made of cheese and butter which makes it sweet and salty to the taste.
It is also a great side dish for soup and pasta.
Cheese Breadsticks
breadsticks made of cheese and butter
⅓ cup margarine or butter
½ cup sugar
1 cup grated cheddar cheese
1 cup all purpose flour
½ tsp baking powder
2 tbsp fresh milk
1 egg + 1 tsp water for eggwash.
Preheat oven to 350°F. Grease a baking tray. Set aside.
Using a hand mixer, cream the butter.
Add the sugar until light and fluffy.
Mix in the flour. and baking powder.
Fold in the cheese.
Add the milk.
Form into a log and divide into 12 parts.
Take each piece and form a 7-8 inch stick.
Place in a baking tray.
Brush sticks with egg wash.
Bake for 25-30 minutes or until the sides turn brown.
https://youtu.be/Se_BKg-6Kuc
Cream Cheese Garlic Butter Bread (Korean street food)
I'm always on the look out for new trends, especially when it comes to food. Many Filipinos excel at and enjoy putting their unique spins on existing trends. I recently stumbled upon this awesome Korean street food video on Youtube. After viewing it, I told myself that it was something that I had to try making on my own.
The bread consists of cream cheese inside and icing sugar as a spread. On top of this, it is dipped in a garlicky butter and parsley sauce.
You can choose to buy the buns or make it from scratch (see https://filcanbites.com/brioche-buns/.)
Cream Cheese Garlic Butter Bread (Korean Street food)
bread with cream cheese and garlic butter
8 pieces Buns
Cream Cheese Spread
1 pack cream cheese (250 grams) (softened)
2 tbsp icing sugar
Garlic Butter Dip
1 cup salted butter melted
1 egg
2 tbsp milk
2 tbsp sugar
3 tbsp minced garlic
3 tsp dried parsley
Cream Cheese Spread
In a medium bowl, beat the cream cheese.
Add the icing sugar.
Place the spread in a piping bag. Set aside.
Garlic Butter Dip
In a large bowl, mix the melted butter, egg , milk, sugar, minced garlic and dried parsley.
Assembly
Take a bun and cut halfway into 6 sections.
Spread the icing sugar in between the slices.
Dip the whole bun in the garlic butter dip.
Place in a baking tray.
Bake at 350°F for 15 minutes.
Optional: if you have extra cream cheese spread left, pipe it on top of the bun.
https://www.youtube.com/watch?v=uVU2j1YdhdU
Brioche Buns
Brioche buns are perfect on their own or with different spreads. Unlike other breads that use yeast and flour, Brioche has more butter and eggs in their ingredients. This results in buns that are softer and tastier.
.
Brioche Buns
buns
2¼ tsp active dry yeast (1 packet)
¼ cup warm water
½ cup fresh milk
½ cup unsalted butter melted
¼ cup granulated sugar
2 eggs
1 tsp salt
3½-4 cups all purpose flour
1 egg plus 1 tsp water for egg wash
Dissolve yeast in warm water and 1 tsp of sugar. Set aside until it bubbles.
In the bowl of a standing mixer fitted with a dough hook, add 2 cups flour, sugar, salt, yeast mixture, eggs, milk, and melted butter. Mix until incorporated.
Add the rest of the flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth and elastic dough.
Take the dough out of the mixer and form a ball.
Put the dough the oiled bowl and cover with towel. Place it in a warm spot to rise for an hour.
When the dough doubles in size, punch down dough and divide it into 12 equal parts. around 80 grams each.
Roll each piece of dough into a ball and place in a baking tray. Cover with a towel and let it rise for 30 minutes.
Brush with egg wash.
Bake at 350°F for 30-35 minutes or until golden brown.
https://youtu.be/7UeCUbCwm-k
Milk Bread Rolls
Milk bread is a Japanese sweet bread. It is quite similar to a dinner roll because they're both very soft and fluffy.
My kids love this bread as it is moist and sweet.
Milk Bread Rolls
milk bread rolls
⅔ cup whipping cream
1 cup milk
1 egg
⅓ cup sugar
3½-4 cups all purpose flour
1 tbsp active dry yeast
1 tsp salt
1 egg plus 1 tsp water for egg wash
Combine whipping cream and milk and microwave for 30 seconds. Continue to microwave until it reaches 115°F
In a standing mixer fitted with a dough attachment, add the milk mixture, egg, sugar, flour, yeast and salt.
Mix all the ingredients until the dough is smooth and elastic.
Place the dough in a lightly oiled container and cover. Let it rise for an hour or until it doubles in size.
Divide the dough into 2 parts. Then subdivide it again into 8 parts. You can use a weighing scale to be accurate.
Take a piece of dough and roll to 6-7 inches long and 1 inch wide.
Roll until you form a round shape.
Place in an 8 inch round pan.
Cover and let it rise for 30 minutes.
Once it doubles in size, brush with egg wash.
In a 350° preheated oven, bake for 25 minutes or until golden brown.
Homemade French Baguettes
French Baguettes is a type of bread that has a crispy and chewy crust. It is great with pasta or just on its own with butter.
baguette pan
It is great if you have the french baguette pans because it helps to retain the shape and moisture level of the bread. However, if you don't have it you can also use a towel to hold the shape.
Homemade French Baguettes
crusty bread
1½ tbsp dry active yeast (2 envelopes)
2 tbsp honey
1½ cups warm water divided
3½-4 cups all purpose flour
2 tsp salt
vegetable oil for greasing bowl
cornmeal for dusting pan
Activate the yeast by adding ½ cup warm water and honey. Set aside until it bubbles.
In a standing mixer with a dough hook, add the flour and salt in the mixing bowl. Add in the yeast mixture.
Gradually add 1 cup warm water and mix until the dough comes together into a ball. If the dough is sticky, add a little bit more flour. Place the dough onto a floured surface and knead for 2 to 6 minutes until the dough is smooth and elastic,
Shape the dough into a ball, and place it in a lightly-oiled bowl and cover so it doesn't dry out. Let it rest in a warm environment for 30-45 minutes until doubled in size.
Punch down the dough and divide it in three parts.
Shape into 3 baguettes by first making a flat rectangle out of your dough. Fold the top and bottom towards the middle, like an envelope, and lastly, seal the seam with your fingers. Continue until it's about 12 to 14 inches long and 2 inches wide.
Place a dishcloth on a tray and divide it into 3 columns. Place the baguettes in between dishcloths to maintain the shape. Cover with a dishcloth or towel and let it rise in a warm environment for 30 minutes until they have doubled in size.
Dust a baking tray with cornmeal and gently transfer the baguette.
Score the top of the loaves, making deep diagonal slits 1/2-inch deep.
Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. When your bread has doubled in size, remove the towel and slide the baking tray with the baguettes onto the middle rack.
Place an oven-safe (non-glass) bowl or pan on the bottom rack and put some ice cubes. The ice will create a burst of steam that will give you a nice crispy crust. Bake the baguettes for 15 to 20 minutes until it is golden brown.
Recipe adapted from Kelsey Nixon Food Network.
Almond Brioche Loaf
Brioche is a type of French bread that has high egg and butter content. It is one of my favorite breads because of its soft and fluffy texture.
I used slivered almonds to add more flavour and to make it crunchier to the bite.
Almond Brioche Loaf
brioche bread with almonds
2¼ tsp active dry yeast
¼ cup warm water
¼ cup sugar plus 1 tsp
½ cup milk
½ cup melted unsalted butter
¼ cup sugar
2 eggs
1 tsp salt
4 cups all purpose flour
2 tsp almond extract
110 grams slivered almonds (divided)
1 egg for brushing
Dissolve yeast in warm water and 1 tsp of sugar.
In the bowl of a standing mixer fitted with a dough hook, mix the milk, melted butter, sugar, salt, and eggs.
Add 2 cups of the flour and the yeast mixture. Mix until incorporated then add 2 more cups of flour and almond extract.
Add the slivered almonds.
Turn the speed up to medium and let it mix for about 5 to 7 minutes or until the dough is smooth and elastic.
Put it in the oiled bowl and cover with plastic wrap and and place it in a warm spot to rise for an hour.
After an hour, take out the dough and punch it down.
Divide it into 2 equal parts.
Place the dough in a loaf pan and cover to let it rise again for 30 minutes.
Brush with egg wash and sprinkle the remaining slivered almonds.
Bake at 375°F for 30-35 minutes or until it turned golden brown.
Star Bread (Putok)
Star bread, or more known popularly as Putok, is a sweet, dense bread from the Philippines with a unique crown shape on top. This is formed by cross cutting the top using a pair of scissors or a knife. Just like pandesal, it is soft, but firm and compact on the outside.
I've always wondered why it was called putok. Putok is a Filipino word meaning "explosion", which is what happens when the steam goes out at the top of the bread due to the cross cut.
Star Bread (Putok)
sweet bread roll
2¼ tsp active dry yeast
¼ cup warm water
1 tsp granulated sugar
4 cups all purpose flour
½ cup granulated sugar
1 tsp salt
1 cup warm milk
4 tbsp melted unsalted butter
1 egg
milk for brushing
Dissolve yeast in ¼ cup warmth water and 1 tsp sugar. Set aside until it bubbles.
In a standing mixer, with dough hook attachment, mix the flour, sugar, salt, yeast mixture, milk, egg and butter.
Mix until the dough is smooth and elastic. It will be slightly sticky to touch. Place in a greased bowl and cover for an hour or until it doubles in size.
Once it doubles in size, punch the dough and divide it into 2 logs.
Sub-divide into your desired size. I weigh it to 50 grams each.
Roll the dough into a ball and place in a baking tray.
Cover the tray and let it rests for 30 minutes. After 30 minutes preheat oven to 375 °F.
Use a scissor or knife to slice the top of the dough like a cross.
Brush the dough with milk.
Bake for 25-30 minutes until golden brown.
Brush with melted butter.
https://www.youtube.com/watch?v=C9IlsLsSuK4
Putok Bread
Star Bread (Putok)
Star bread, or more known popularly as Putok, is a sweet, dense bread from the Philippines with a unique crown shape on top. This is formed by cross cutting the top using a pair of scissors or a knife. Just like pandesal, it is soft, but firm and compact on the outside.
I've always wondered why it was called putok. Putok is a Filipino word meaning "explosion", which is what happens when the steam goes out at the top of the bread due to the cross cut.
Star Bread (Putok)
sweet bread roll
2¼ tsp active dry yeast
¼ cup warm water
1 tsp granulated sugar
4 cups all purpose flour
½ cup granulated sugar
1 tsp salt
1 cup warm milk
4 tbsp melted unsalted butter
1 egg
milk for brushing
Dissolve yeast in ¼ cup warmth water and 1 tsp sugar. Set aside until it bubbles.
In a standing mixer, with dough hook attachment, mix the flour, sugar, salt, yeast mixture, milk, egg and butter.
Mix until the dough is smooth and elastic. It will be slightly sticky to touch. Place in a greased bowl and cover for an hour or until it doubles in size.
Once it doubles in size, punch the dough and divide it into 2 logs.
Sub-divide into your desired size. I weigh it to 50 grams each.
Roll the dough into a ball and place in a baking tray.
Cover the tray and let it rests for 30 minutes. After 30 minutes preheat oven to 375 °F.
Use a scissor or knife to slice the top of the dough like a cross.
Brush the dough with milk.
Bake for 25-30 minutes until golden brown.
Brush with melted butter.
https://www.youtube.com/watch?v=C9IlsLsSuK4
Putok Bread
Pull Apart Garlic Bread
My friend gave me fresh yeast and I was curious on how it differs from the regular yeast that I use in my baking. It was a delight to use because it bubbled in just a minute and the dough doubled faster than I expected.
I decided to make a pull apart garlic bread with spices such as oregano and parsley.
I adapted this recipe from Melanie of gatherforbread.com.
Pull Apart Garlic Bread
garlic bread
25 grams fresh yeast or 2 ¼ active dry yeast
1 cup warm water (½ cup to dissolve the yeast)
⅛ cup sugar (plus 1 tsp to dissolve yeast)
2 tbsps unsalted butter softened
1 cup milk
2 tsp salt
5 to 5½ cups all purpose flour
Coating/Topping Mixture
8 tbsps unsalted butter melted
2 tsp dried parsley
1 tsp dried oregano
4 cloves garlic minced
1 tsp salt
Dissolve yeast in ½ cup warm water and 1 tsp of sugar. Set aside.
In a standing mixer with dough hook, add salt, sugar and 2 cups of flour.
Then mix in the yeast mixture, water, butter and the rest of the flour. Mix until the dough is smooth and elastic.
Cover and let it rise for an hour until double in size. Prepare the coating while waiting for the dough to rise.
Coating/Topping Mixture
In a small bowl, combine the butter, parsley, oregano and minced garlic. Set aside.
Once the size is doubled, divide the dough into 2 logs.
Then divide it again into 12 and form them into balls. There will be around 24 balls.
Dip each ball into the coating/topping mixture.
Layer each ball into the loaf pans. Cover and let it rise for 30 minutes.
Bake in the oven at 350° for 25-30 minutes or until golden brown.
Ube Cheese Pandesal (Purple Yam Cheese Bread)
I remember buying bread especially pandesal at Dondon's Bakery in BF Homes Paranaque where I grew up. You can smell the fresh baked pandesal (bread) a mile away.
When I first read an online article about Ube Cheese Pandesal, I was surprised to find that it was so popular in the Philippines.
This bread combines our familys' two favorite snacks, ube (purple yam jam) and cheese filling.
Ube Cheese Pandesal
purple yam cheese bread
2¼ tsp active dry yeast
1½ cups water (¼ cup for activating the yeast)
½ cup granulated sugar (plus 1 tsp sugar for activating the yeast)
4 cups all purpose flour
½ tsp salt
3 tbsp vegetable shortening (melted)
¼ cup ube powder
breadcrumbs
Filling
1 cup ube jam (halayang ube)
cheddar cheese (1x1 inch size)
Dissolve the yeast in ¼ cup of warm water and add 1 tsp sugar. Set aside until it bubbles.
In a standing mixer fitted with dough hook, , add 2 cups flour, sugar, salt.
Add the yeast mixture and egg. Mix until combine.
Dissolve the ube powder in 1¼ cup warm water. Pour the mixture in the dough.
Add the remaining 2 cups of flour. Place the dough in a greased bowl and cover. Let it rise for an hour or until double in size.
Once the dough has doubled in size, shape the dough into a log and cut each piece that weighs 50 grams. This will result in around 22-23 pieces. You can use a weighing scale to be more accurate and uniform in size.
Take a piece of dough and using a rolling pin to flatten it in rectangular shape. Spread ube jam at the center of the dough.
Take 1 piece of cheese and place it on top of the ube jam. Then start to gather the sides of the dough at the center.
Continue to roll the dough so it will have smooth bottom.
Roll the dough in the breadcrumbs.
Let it rest for 30 minutes.
Bake in a preheated oven at 350°F for 15 to 20 minutes or until golden brown.
https://www.youtube.com/watch?v=7_4Zz8LCi6w&t=2s
Ube Cheese Pandesal (Purple Yam Cheese Bread)
I remember buying bread especially pandesal at Dondon's Bakery in BF Homes Paranaque where I grew up. You can smell the fresh baked pandesal (bread) a mile away.
When I first read an online article about Ube Cheese Pandesal, I was surprised to find that it was so popular in the Philippines.
This bread combines our familys' two favorite snacks, ube (purple yam jam) and cheese filling.
Ube Cheese Pandesal
purple yam cheese bread
2¼ tsp active dry yeast
1½ cups water (¼ cup for activating the yeast)
½ cup granulated sugar (plus 1 tsp sugar for activating the yeast)
4 cups all purpose flour
½ tsp salt
3 tbsp vegetable shortening (melted)
¼ cup ube powder
breadcrumbs
Filling
1 cup ube jam (halayang ube)
cheddar cheese (1x1 inch size)
Dissolve the yeast in ¼ cup of warm water and add 1 tsp sugar. Set aside until it bubbles.
In a standing mixer fitted with dough hook, , add 2 cups flour, sugar, salt.
Add the yeast mixture and egg. Mix until combine.
Dissolve the ube powder in 1¼ cup warm water. Pour the mixture in the dough.
Add the remaining 2 cups of flour. Place the dough in a greased bowl and cover. Let it rise for an hour or until double in size.
Once the dough has doubled in size, shape the dough into a log and cut each piece that weighs 50 grams. This will result in around 22-23 pieces. You can use a weighing scale to be more accurate and uniform in size.
Take a piece of dough and using a rolling pin to flatten it in rectangular shape. Spread ube jam at the center of the dough.
Take 1 piece of cheese and place it on top of the ube jam. Then start to gather the sides of the dough at the center.
Continue to roll the dough so it will have smooth bottom.
Roll the dough in the breadcrumbs.
Let it rest for 30 minutes.
Bake in a preheated oven at 350°F for 15 to 20 minutes or until golden brown.
https://www.youtube.com/watch?v=7_4Zz8LCi6w&t=2s
Portuguese Bread Roll
I have been missing these Portuguese rolls that we used to buy at Costco. These bread rolls are crusty outside but light and soft inside.
It is distinctively different in terms of appearance because of the crease at the center of the bread.
Portuguese Buns
bread rolls
2¼ tsp active dry yeast or 1 package
1½ cups warm water divided
1 tsp sugar
4 cups all purpose flour plus 2 tsp for sprinkle
½ tsp salt
3 tbsp melted butter
1 tbsp shortening
Dissolve yeast in ¼ cup water and sugar then cover with a cloth. Set aside for 5 minutes until it bubbles.
In a standing mixer with a dough hook, add 2 cups of flour, salt, butter and shortening. Mix well.
Stir in the yeast mixture.
Add the rest of the flour. Mix the dough until smooth and has elastic consistency.
Cover and let it rest for an hour or until double in size.
On a floured surface, divide the dough into 2 logs.
Then divide it again into 8 for a total of 16 pieces.
Roll each dough into a smooth ball. Sprinkle some flour on the the baking tray.
Place the rolled dough in the tray and sprinkle the top with flour. Cover and let it rise for 30 minutes.
Once the dough rises, get a knife and slightly make a dent on the bread using the non sharp part of the knife.
Preheat oven to 400°F. Bake for 30 minutes or until golden brown.
Rosemary Flatbreads
This is a quick recipe for flatbread. The aromatic smell of rosemary with sea salt makes you hungry. This is great with pasta and soup as well.
Rosemary Flatbreads
flatbread with rosemary
Flatbread
2¼ tsp yeast
1½ cup water
1 tsp sugar
2 cups all purpose flour divided
1 tbsp olive oil
1 tsp minced fresh rosemary or ½ tsp dried rosemary
½ tsp salt
Topping
1 tbsp olive oil
1 tsp fresh rosemary or ½ tsp dried rosemary
½ tsp salt
Dissolve yeast in warm water. Then add 1 tsp sugar. Set aside for 5 minutes.
In a standing mixer, add 1 cup flour, oil, rosemary, and salt.
Then add the yeast mixture and the rest of the flour.
Cover the dough and let it rise for an hour.
Once the dough rises, form the dough into a log then divide it into 10 pieces.
Take a piece of the dough and flatten to form a circle. Repeat for the rest of the dough.
Brush with olive oil.
Sprinkle with rosemary.
Finish with sea salt.
Bake for 25-30 minutes or until golden brown.
Rosemary Flatbreads
This is a quick recipe for flatbread. The aromatic smell of rosemary with sea salt makes you hungry. This is great with pasta and soup as well.
Rosemary Flatbreads
flatbread with rosemary
Flatbread
2¼ tsp yeast
1½ cup water
1 tsp sugar
2 cups all purpose flour divided
1 tbsp olive oil
1 tsp minced fresh rosemary or ½ tsp dried rosemary
½ tsp salt
Topping
1 tbsp olive oil
1 tsp fresh rosemary or ½ tsp dried rosemary
½ tsp salt
Dissolve yeast in warm water. Then add 1 tsp sugar. Set aside for 5 minutes.
In a standing mixer, add 1 cup flour, oil, rosemary, and salt.
Then add the yeast mixture and the rest of the flour.
Cover the dough and let it rise for an hour.
Once the dough rises, form the dough into a log then divide it into 10 pieces.
Take a piece of the dough and flatten to form a circle. Repeat for the rest of the dough.
Brush with olive oil.
Sprinkle with rosemary.
Finish with sea salt.
Bake for 25-30 minutes or until golden brown.