Friday, June 4, 2010

Bread Festival Continues....!

(Photos by - tuki, purple twinkle, fanfaron,,VanillaIcing,,

FINALLY OUT, these recipes have been sleeping in my drawers, in hibernation for a number of years, yes finally out to excite your taste buds!

(Photo by, bitzi,

4 cups bread flour
1 tsp instant yeast
½ cup fresh milk
½ cup butter
½ cup sugar
1 TB salt
2 TB honey
2 whole eggs
3 TB sesame or poppy seeds
1. Mix flour and yeast.
2. In a separate bowl, mix all other ingredients.
3. Combine 1 and 2.
4. Rest dough for 45 minutes (cover with cling wrap).
5. Roll, cut into 4, then twist the dough.
6. Put on 9”x5”x3” pan.
7. Bake at 350F until golden brown.

(Photo by

(Tasty Loaf Bread)

For pre-fermented dough:
3 ½ cups bread flour
1 TB instant yeast
1 ¼ cups water
1. Mix instant yeast and water together.
2. Add into it the bread flour gradually.
3. Knead, rest overnight, place on bowl greased with oil.
For the 2nd Dough:
3 ½ cups brad flour
2 tsp salt
3TB white sugar
1 ¼ TB yeast
¾ cup fresh milk, lukewarm not cold
1 cup unsalted butter, melted
+ Pre-fermented dough
1. Mix all together except flour and pre-fermented dough.
2. Add pre-fermented dough gradually.
3. Add in bread flour.
4. Knead until smooth.
5. Put on bowl with oil, rest until double in size.
6. Roll out, pinch the edges. Place on greased pans. Let rise before baking.
7. Preheated oven 350F bake for 45 minutes until golden brown on top.
Note: Cut bread once it is cold.

(Photo by

1 ½ TB dry yeast
2 cups lukewarm fresh milk
½ cup honey
795g bread flour
2 tsp cinnamon
1 ½ tsp nutmeg
½ tsp cloves
1 tsp salt
Pinch vanilla
170g butter
360 g raisins
Zest of two lemons
Egg wash ( = 1 egg + 1 TB water)
1. Mix until yeast, honey and milk until it bubbles ( 7 to 10 minutes).
2. Put on mixer.
3. In a separate bowl mix together bread flour, cinnamon, nutmeg, cloves, salt and vanilla. Then add to no.1, low speed gradually.
4. Add butter, knead and let rise for 30 minutes.
5. Add raisins and zest of lemons. Knead, rest for 10 minutes. Make a baston of 18” cut into 18 pcs. Cover for 10 minutes.
6. Cut cross on top and brush with eggwash.

For the pastry cream:
1 cup + 2TB fresh milk
3TB sugar
4 eggyolks
2TB cornstarch
1. Put milk and sugar on sauce pan, bring to a boil. Let cool.
2. Mix in eggyolks and cornstarch.
3. Pour on top of buns.

(Photo by

1 TB + 1/8 TB yeast
¾ cup water
¼ cup milk
2TB butter
¼ cup sugar
1 tsp salt
½ tsp vanilla
3 cups all purpose flour
Food color, optional
¼ bar cheese or as needed
1. Mix yeast, sugar and milk. Let it bubble.
2. Combine all other ingredients except cheese.
3. Knead. Let rise. Cut into 40g rolls. Insert strips of cheese.
4. Preheat 350F oven. Bake until slightly brown.
Note: The recipe is the same for monay buns without the cheese, also for commercial ensaymada.

(Photos by,,

(Bread Rolls)

4 cups all-purpose flour
¼ tsp baking powder
1/8 tsp yellow food color, optional
1 cup butter
1 cup fresh milk
1 ½ tsp instant yeast
¼ cup water lukewarm
1/3 cup sugar
1 egg
¼ tsp iodized salt
1 cup butter for the filling
1. Mix yeast and lukewarm water. Let it bubble.
2. Put butter on mixer with paddle.
3. Add in egg.
4. Add milk to yeast mixture.
5. Sift all dry ingredients. Add in slowly to butter-egg mixture.
6. When dough becomes elastic, start to knead.
7. Let rise until double, put on greased bowl, cover.
8. Roll cut into 16g.
9. Put in butter filling,
10. Eggwash.
11. Preheat oven 350F bake for 20 minutes, then reduce to 300F, bake for another 20 minutes.

(Photo by

½ TB yeast
¾ cup warm water
1 tsp salt
1 TB oil
2 cups all-purpose flour
2 cups bread flour
1. Combine yeast and warm water. Let it bubble.
2. Sift flours with salt. Add oil, then yeast. Let rise until double.
3. Cut into desired sizes. Bake at 350F until slightly brown.
Perfect for GYROS with TZATZIKI SAUCE:
3 rib eyes (cured 2 days)
2 cloves garlic
2 TB dried oregano
2 tsp cumin
2 tsp cayenne powder
2 TB dried rosemary
2 tsp black pepper
4 TB Worcestershire sauce
2TB virgin olive oil
Method: Mix all the spices with the sauce and oil, then rub on the rib eyes. Sear fry. Roast on a preheated oven 350F, cover with foil then bake for 15 -30 minutes. Rest for 15 minutes before slicing.
Filling: ( 100g assorted lettuce, tomatoes, onion slices, cucumber)
Tzatziki sauce: ( Use food processor)
450g yogurt
½ pc cucumber
Fresh mint leaves
1 clove garlic
1 TB white wine vinegar
2 TB extra virgin olive oil

(Photo by

1 TB yeast
1 ½ tsp sugar
1 1/3 cups water
1 tsp salt
1 tsp vanilla
¼ cup oil
4 cups bread flour (or all-purpose flour)
Fillings, optional
1. Mix yeast, sugar and lukewarm water. Cover for 5 minutes.
2. Mix together the remainder of the ingredients. Mix in yeast.
3. Make baston. Roll on bread crumbs. Then cut into 1 -2”
4. Grease trays. Let dough rise before baking 30 minutes to an hour.
5. Preheat to 400F, bake for 15 to 20 minutes.

(Photos by,

1 TB yeast
1 ½ tsp sugar
½ cup milk
1/3 cup water
½ cup sugar
¼ cup margarine
1 tsp salt
2 to 4 eggs
Pinch yellow food color, optional
1 tsp vanilla
4 cups bread flour (or all-purpose flour)
½ cup all-purpose flour
1. Mix yeast, sugar, milk and water together. Cover for 5 minutes.
2. Add in sugar, margarine, salt, eggs, food color.
3. Gradually add in flours.
4. Grease bowl, cover dough, let rise for 25 minutes.
5. Make baston. Roll in bread crumbs. Cut into 1” thick. Grease trays, place dough 1/2 “ apart. Let rise for another 25 minutes.
6. Preheated 350F oven. Bake for 20 minutes.

(Photo by

500g all-purpose flour
12g yeast
250g water
4g iodized salt
85g sugar
4g dough improver
20-40g shortening
Bread crumbs
1. Mix, knead, roll, let rise for 1 to 1 ½ hours.
2. Make a baston, roll on crumbs, cut into 1” thick.
3. Grease trays or cookie sheets. Let rise for 2-3 hours more.
4. Bake at 400F 8 to 10 minutes.
Note: Same recipe for CHEESE BREAD ROLL and SPANISH BREAD ROLLS but bake for 18 minutes at 200F.
Spanish Filling: (40g margarine, 50g powdered sugar, 60g powdered milk, 2TB milk, ½ cup bread crumbs).

(Photos by,,

Part 1:
1 ½ TB yeast
1 ½ tsp sugar
1 cup water
½ cup fresh milk
½ cup all-purpose flour
Step1. Mix yeast, sugar, water and milk. Cover for 5 minutes. Then add in flour.

4 eggyolks
¼ cup sugar
Pinch yellow food color, optional
1 cup all-purpose flour
Step2. Mix together all ingredients then add to no.1

4 eggyolks
½ butter
½ cup sugar
3 ½ cups all-purpose flour
1 ½ tsp vanilla
Step3. Mix all ingredients, then add to no.2.

Step4. Knead with ¾ cup oil, cover, let rise for 1 hour.
Step5. Cut, roll out, put filling (cheese, ube jam or your choice).
Step6. Grease molds lined with wax paper. Eggwash. Let rise for 25 to 40 minutes.
Step7. Preheat oven at 325f, bake for 25 minutes.
Step8. Brush with butter-sugar mixture and drizzle with cheese.

For the topping:
½ cup softened butter
1 cup confectioner’s sugar
¼ cup very cold fresh milk
1. Cream butter.
2. Add sugar while beating at low speed.
3. Add milk one tsp at a time while beating at high speed.
Note: This recipe yields 24 pieces for ¼ cup measure. This can be used for CHEESE ROLLS yielding 12 rolls.

(Photos by 4PIZON,,

2 TB yeast
¼ cup warm water
1 ½ cups freah milk, lukewarm
½ cup + 2TB sugar
1 TB salt
4 eggyolks
1/3 cup butter
2 cups cake flour
3 cups all-purpose flour
Palm oil preferred
Cling wrap
1. Mix yeast and warm water. Let bubble.
2. Mix together sugar, salt, eggyolks and butter.
3. In a separate bowl mix flour and fresh milk.
4. Mix all together, put on bowl with oil and rest for 30 minutes until it rises.
5. Roll, cut with doughnut cutter,
6. Place cut dough on flour.
7. Rest for another 30 minutes.
8. Deep fry 1 minute per side.
9. Deep on creamy glaze.

For the Creamy Glaze:
1/3 cup butter
2 cups powdered sugar
1 ½ tsp vanilla
4 -6 TB hot water

4 cups bread flour
½ tsp cream of tartar
2 tsp instant yeast
2 tsp powdered milk
1 egg
1 cup cold water
¼ cup sugar
1 tsp salt
1 cup unsalted butter
1. Mix together flour, cream of tartar, instant yeast and powdered milk.
2. In a separate bowl mix egg, cold water, sugar, salt and butter. The mix together.
3. Wrap dough and rest dough for 6 hours.
4. Roll dough.
5. The put butter bar in the center then fold dough like an envelope. Pound the butter.
6. Roll dough with butter inside. Fold in three. Relax for 30 minutes.
7. Put in a pan, rest for another 30 minutes.
8. Roll again 2.5 mm thick.
9. Cut dough in triangles. Put a little slit on on side of the angle, then roll forming the croissant shape.
10. Rest for 4 hours.
11. Spray enough water before baking.
12. Bake at 400 F.
13. Glaze with corn syrup or gelatin.

Ingredients and Method:
1. Mix all together in a bowl until it bubbles.
1 ½ lukewarm water
3TB sugar
2tsp instant yeast
2. Sift flour and salt then mix to No.1.
3 ½ cups bread flour
1 tsp salt
3. Use oil as needed. Knead, roll dough, leave for 30 minutes. Cut into 40 ounces each, round with pressure. Rest for 30 minutes. Shape like doughnuts. Rest for 10 minutes.
4. Pouching:
12 cups of water, simmer only
1 TB sugar
5. Eggwash:
1 eggwhite + 1 tsp water
Poppy / sesame seeds
6.Preheat 425F, bake for 25 to 30 minutes.
Try this recipe, PROSCIUTTO-ARUGULA SANDWICH on bagels:
Dried figs, sliced and grilled
Balsamico dressing (1/4 cup balsamic vinegar, 1 tsp mustard, 1 TB honey, iodized salt and pepper to taste, ½ cup extra virgin olive oil)
Proscuitto slices, curled
Assembly: ( Arugula leaves, lettuce, spinach, goat cheese, grilled bagels)

(Photo by

• 6 cups all-purpose flour
• 2 1/2 (.25 ounce) packages active dry yeast
• 1 1/2 teaspoons salt
• 2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon cornmeal
• 1 egg white
• 1 tablespoon water
1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
Try this recipe on a French bread: CRABSTICK-CELERY SANDWICH
10 pcs crab sticks, shredded
1 cup mayonnaise
1 tsp iodized salt
1 onion1 TB liquid seasoning
1 TB hot chili sauce
1 TB freshly ground pepper
2 TB pickle relish
1 cup celery stalk
Assembly: ( lettuce, grilled green apple slices, grilled orange segments, slices of French bread)

Or simply French bread and PESTO ( 4 cups basil leaves, 4 cups parsley, 4 gloves garlic, processed all, VOILA!)

(Photo by patchwork_Pottery

1 TB yeast
1 tsp sugar
½ cup water
2 cups milk
3 TB butter
¼ cup sugar
1 tsp salt
½ tsp vanilla
3 cups all-purpose flour

¼ cup softened butter
1/3 cup brown sugar
2 tsp cinnamon
¼ cup chopped cashew nuts
½ cup raisins

Greasing mixture on pan:
¼ cup maple syrup, optional
¼ cup brown sugar
¼ cup white sugar
¼ cup butter

1. Add together yeast, sugar, water and milk. Cover for 5 minutes.
2. Add in butter, sugar, salt, vanilla and flour. Let rise for 25 minutes.
3. Roll on floured table.
4. Spread filling, roll and cut to 1” thick.
5. Place on greased pans, let rise for 30 minutes.
6. Preheat 350F, bake for 20 minutes.

(Photo by

1000g bread flour
150g white sugar
10g dry yeast
4g bread improver
15g iodized salt
15g butter
500g water
2g vanilla powder (= 5 tsp vanilla liquid0
40g skim milk
63g yellow color, optional

250g red mongo (boiled in 750g water)
350g brown sugar
50g butter
2g iodized salt

1. Mix filling, heat until butter dissolves, let cool.
2. Mix dry ingredients, then add water, then butter.
3. Cut dough into 4 x 250g.
4. Roll dough, spread mongo, roll again.
5. Cut into 4, put on pans.
6. Rest for 1 ½ hours.
7. Bake for 35 minutes on preheated oven 350F.

(Photo by,

Ingredients and Method:
1. Mix together until it bubbles:
2 tsp instant yeast
¼ cup lukewarm water
1 tsp sugar
2. Add to No.1, set aside for 10 minutes:
1 cup fresh milk (110F, lukewarm)
1 cup all-purpose flour
3. Beat for 5 minutes, add to No.2:
3 eggyolks
1/3 cup sugar
½ TB salt
4. Add in, let rise:
1 cup all-purpose flour
5. Beat, then add to No.4, let rise.
½ cup butter
1/3 cup sugar
3 eggyolks ( add one by one)
6. Add slowly, let rise, punch, let rise, punch. Cut 25g rounded.
2 ¾ cups all-purpose flour
7. Bake at preheated oven 350F for 1 ½ hours.

For the Sultana:
¼ cup rum / brandy
2Tb cinnamon
2/3 cup light brown sugar
¼ cup butter, melted

(Photo by

1 kilo flour
60g sugar
50g lard
15g yeast
15g salt
20g garlic
500g water
1. Mix dry ingredients.
2. Put water in the middle and knead.
3. Put lard.
4. Put in garlic.
5. Knead, rest for 15 minutes.
6. Cut into 30g, put in molds.
7. Preheat 400F, bake for 15 minutes.

For the Dough: ( Also used for SOFT PRETZELS)
1 ¼ cups fresh milk
1 TB + 1 tsp active dry yeast
¼ cup sugar
2TB vegetable oil
4 cups all-purpose flour
1 tsp salt
Dipping Solution:
2 cups hot water
2 oz baking soda

Butter, melted
Hotdogs (beef or chicken preferred)

1. Mix milk and yeast. Set aside for 2 minutes.
2. Mix together all other ingredients.
3. Rest for 1 hour and 15 minutes.
4. Cut into half inch.
5. Roll on hotdogs, and dip.
6. Preheat 400F, bake for 15 -20 minutes.
7. Brush with butter.

(Photos by

2 cups all-purpose flour
1 tsp iodized salt
1/3 cup butter, frozen
½ cup grated cheese
1/3 cup ice cold water

Honey-cured bacons
Sesame seeds

1. Process crust ingredients, rest for 30 minutes.
2. Roll in hotdogs with bacon.
3. Eggwash (eggyolk +1 TB water)
4. Top with sesame seeds
5. Preheat oven 350F, bake for 15 minutes.

(Photo by

25 hotdog beefies
2 1/3 cups all-purpose flour
2 ¼ TB oil
2/3 cups yellow cornmeal
1/3 cup granulated sugar
½ tsp salt
½ tsp baking soda
½ tsp baking powder
1 ¾ cups fresh milk
2 eggyolks
Corn oil for deep frying
1. Rest batter for 30 minutes in refrigerator.
2. Deep hotdogs on sticks on the batter.
3. Deep fry.

(Photo by

2 cups all-purpose flour
1 tsp salt
2 TB sugar
2 tsp oil
2 cups evaporated milk
5 TB water
½ cup flour
1. Mix all together.
2. Roll dough.
3. Flatten dough.
4. Pan fry.
Use this bread for:
CHICKEN FAJITAS: ( Marinate 2 gloves garlic, ¼ cup olive oil, 2TB lime juice and 500g shredded chicken. Saute 4 bell pepper, red and green with 2 red onion, salt and pepper, then add the marinated chicken. )
PICO DE GALLO: ( Mix together: ½ kilo fresh tomato, 2TB red onion, 1 garlic, 1 chili pepper, 1 TB lime juice and 1 TB cilantro.)

(Photos by,

(Italian Bread)

For the Sponge:
1 Tb dry yeast
6 TB warm water
½ TB sugar
4 ounces all-purpose flour
For the dough:
1 cup lukewarm water
6TB olive oil
1.5oz sugar
1 TB salt
½ lb. all-purpose flour
2 lbs. bread flour
2 TB olive oil
1. For the sponge: Mix yeast and lukewarm water ( 105 to 115F).
2. Mix in sugar.
3. Add in flour slowly.
4. Knead.
5. Grease bowl, cover, set aside for 30 minutes to 1 hour, let rise.
6. For the dough: Mix water, oil, sugar and salt together.
7. Add in all-purpose flour.
8. Add in bread flour.
9. Knead.
10. Grease cookie sheet, rest for 30 minutes, cover.
11. Put oil on pan.
12. Spread and press dried dough, cover, let rise until double.
13. Bake at 425F then lower to 350F.

For the Topping:
15g fresh rosemary
15g sage
15g basil
½ cup olive oil
1 clove roasted garlic, pureed
1. Fry spices and strain.
2. Add pureed garlic.
3. Brush on dough.

(Photos by

(Bread Sticks)

2 cups + 1 TB all-purpose flour
2 tsp instant yeast
1 ½ cups lukewarm water
¼ tsp salt
2 ½ cups all-purpose flour
¼ cup olive oil
¼ cup rosemary leaves
Salt and pepper.
1. Mix yeast and lukewarm water. Let it bubble.
2. Add in all ingredients to the yeast.
3. Process.
4. Sprinkle extra flour.
5. Let rise, cover.
6. Deflate.
7. Mix with dough mixture, until smooth and elastic.
8. Let rise until double.
9. Cut and design.
10. Let rise for an hour.
11. Preheat 350F, bake for 15 -30 minutes on cookie sheets with bake paper.

15 slices sweet bread
2 cups milk
4 whole eggs
30g sugar
¼ tsp cinnamon
1/8 tsp nutmeg
Oil for frying

For the flambé:
3 bananas, sliced
2TB butter
¼ cup brown sugar
¼ cup brandy or rum

Serve with:
Sliced almonds, whip cream, chocolate sauce, fresh strawberries

(Photos by,

• 1 cup milk
• 1/2 cup water
• 1/4 cup butter
• 4 1/2 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 2 tablespoons white sugar
• 1 1/2 teaspoons salt
• 1 egg
1. In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
2. In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
3. Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
4. Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
5. For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.
You can try this recipe: BACON MUSHROOM BURGER
750g ground beef, chilled
2 pcs honeycured beef bacon
1 onion
2 eggs
1 pc bread, sliced and cubed
1 TB garlic
1 tsp pepper
1 tsp iodized salt
1 TB Italian seasoning
For the Mushroom Sauce:
1 onion
2 TB olive oil
1 cup fresh shitake mushroom
2 TB butter
½ tsp iodized salt
½ tsp pepper
Assembly: ( Buns, grilled, spread mayonnaise and cheese spread, then the bacon mushroom burger patty, add some lettuce and tomato)

Try also this next recipe: HAWAIIAN BURGER
1 egg
1/8 cup cold milk
1 pc bread
500g ground beef
2TB pickle relish
1 tsp parley
3TB carrot
1 tsp salt
1 tsp pepper
Assembly: ( Bun, mayonnaise, the hawaian burger, beef ham, pineapple ring, lettuce, cucumber, ketsup)

(Photos by,

(known as the Slipper Bread)
[Donate to]
For Sponge
* 1/8 teaspoon active dry yeast
* 2 tablespoons water (105-115 F)
* 1/3 cup room-temp water
* 1 cup bread flour
For Bread
* 1/2 teaspoon active dry yeast
* 2 tablespoons warm milk (105-115 F)
* 2/3 cup room-temp water
* 1 tablespoon olive oil
* 2 cups bread flour
* 1 1/2 teaspoons salt
Make sponge:
Stir together, warm water and yeast.
Let stand 5 minutes, until creamy.
Transfer yeast mixture to another bowl and add room-temp water and flour.
Stir for 4 minutes.
Cover bowl with plastic wrap.
Let stand at cool room temp at least 12 hours and up to 1 day.
Make Ciabatta Bread:
Mix yeast and milk in small bowl and let stand 5 minutes, until creamy.
In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
Beat on medium for 3 minutes.
Add salt and beat for 4 more minutes.
Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.

This recipe for GRILLED CHICKEN SANDWICH can be fantastic for a ciabatta bread Ingredients:
4 pcs chicken breast fillet
1 juice of lemon
2 tsp iodized salt
½ tsp paprika
2 tsp liquid seasoning
½ tsp black pepper
Olive oil.
Assembly: ( Caesar’s salad dressing, lettuce, tomato, ccucumber, feta/white/cream cheese, ciabatta bread drizzled with olive oil)

Other Fantastic finds!

5 1/2 - 6 c. flour
1 T dry yeast
1/2 c. sugar
1 1/4 t salt
6 T vegetable oil
1 1/2 c water plus 2 t
1 egg
1. In a small bowl (#1), put yeast, 1 T sugar, 1/4 c water. Mix and
let it stand for 10 minutes or until it bubbles.
2. In bowl #2 put all dry ingredients: flour, salt, sugar; mix them well.
3. In bowl #3 put all wet ingredients: water, oil, egg, and the yeast mixture after it's bubbled; mix them well.
4. Mix everything together to make the dough. If the dough is too sticky, add a little flour until you can handle it. Use your hands to mix and press the mixture until it forms a ball of dough.
5. Cover with a towel, and let the dough stand in a warm place for an hour or an hour and a half until it doubles in size.
6. Punch the dough to let out the air bubbles (this is the fun part!).
7. Let stand for 10 minutes.
8. For traditional-style challah, separate dough into six even
pieces, roll each piece into a snake either between your hands or on
the table, and make two braids. Turn the ends under so they look
pretty. You may need to keep a little flour out to keep them from
getting too sticky. Or, weave them into any design you like. Place
them on greased and floured cookie sheets.
9. Beat one egg in a small bowl. Brush both braids with egg. Let them stand half an hour, and then brush with egg again. If you like, sprinkle with poppy or sesame seeds after the second egg wash.
10. Let rise for an hour or an hour and a half until the loaves double in size. Be patient!
11. Heat oven to 375F.
12. Bake for 22-26 minutes or until the tops turn golden.
Makes 2 loaves.

(Photo by Soluta,
2 (1/4-ounce) packages active dry yeast or 5 teaspoons active dry yeast
1 1/2 cups warm water - divided use
2 tablespoons granulated sugar
2 teaspoons salt
2 1/2 tablespoons corn oil
3 large eggs - divided use
4 3/4 cups all-purpose or bread flour - divided use
3 tablespoons poppy or sesame seeds
Mix together yeast, 1/2 cup warm water (105°F to 115°F / 40°C to 45°C) and sugar in a small bowl. Set aside in a warm place for 5 minutes.
In a larger bowl, whisk together remaining 1 cup water, salt, corn oil, 2 eggs, yeast and 2 1/2 cups flour. Beat until elastic, about 5 minutes. Gradually stir in about 2 1/4 cups more flour, working flour into dough vigorously. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Put dough in a greased bowl and turn to grease top. Cover with plastic wrap and a towel and let rise in a warm place until doubled in size, about 1 hour.
Grease 2 cookie sheets.
Punch dough down, turn out and knead for 1 minute to get rid of air bubbles. Divide dough into 6 equal parts. Roll dough into ropes of equal length, about 15-inches long and make 2 braids of 3 strands each. For the most uniform shape, start from the center and braid to one end. Secure ends and tuck them under; turn unbraided ends towards yourself and braid them in reverse of the other side. Cover braids with a dish towel and let rise 45 minutes or until doubled in size.
Preheat oven to 375°F (190°C).
Beat remaining egg and lightly brush onto loaves in upward strokes. Sprinkle with seeds and bake for 30 to 35 minutes. Check after 20 minutes. If bread is getting too brown, cover loosely with a piece of foil. Bread should sound hollow when tapped gently on the bottom. Cool on wire racks.
Makes 2 loaves.

1 cup warm milk (105°–115°F.)
two 1/4-ounce packages (5 teaspoons) active dry yeast
1/2 cup plus 1 teaspoon granulated sugar
4 cups all-purpose flour
1 1/2 teaspoons ground allspice
1/2 teaspoon cinnamon
1 teaspoon salt
1 1/4 sticks (1/2 cup plus 2 tablespoons) cold unsalted butter
2 large eggs
1 large egg yolk
1/2 cup dried currants
1/3 cup golden raisins
2 teaspoons finely grated fresh orange zest
2 teaspoons finely grated fresh lemon zest
3 tablespoons superfine granulated sugar

1 1/3 C confectioner's sugar
1 1/2 tsp. finely chopped lemon zest
1/2 tsp. lemon extract
1- 2 tbsp milk

1. In a small bowl stir together milk, yeast, and 1 teaspoon granulated sugar. Let mixture stand 5 minutes, or until foamy.
2. Into a large bowl sift together flour, allspice, cinnamon, salt, and remaining 1/2cup granulated sugar. Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Lightly beat 1 whole egg with egg yolk. Make a well in center of flour mixture and pour in yeast and egg mixtures, currants, raisins, and zests. Stir mixture until a dough is formed. Transfer dough to a floured surface and with floured hands knead until smooth and elastic, about 10 minutes. Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
3. On a floured surface with floured hands knead dough briefly and form into two 12-inch-long logs. Cut each log crosswise into 12 equal pieces. Form each piece into a ball and arrange about 1 1/2 inches apart on baking sheets. Let buns rise, covered, in a warm place until doubled in bulk, about 45 minutes.
4. Preheat oven to 400°F. When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350° F, then bake until golden brown, about 15 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern.

(Petits pains aux noix et canneberges)
•2 cups bread flour
•1 cup whole wheat flour
•2 Tbsp butter, at room temperature
•1 cup water, lukewarm
•2 tsp active dry yeast
•2 tsp fine cane sugar
•1.5 tsp salt
•4.5 oz walnuts, toasted
•2 oz dry cranberries
•To toast the nuts, preheat your oven at 400 F.
•Place them on a baking sheet and toast for 10 mns.
•Remove to let them cool and chop coarsely.
•Sprinkle the yeast on top of 4 Tbsp lukewarm water and leave to froth for 5 mns.
•In a bowl, place the flour. Add the salt and sugar and mix together.
•Add the butter cut in pieces and mix.
•Make a well in the middle and pour the yeast. Mix with the tip of your fingers.
•Slowly add the rest of the water. Knead the dough with the palm of your hand until it is elastic and forms a ball.
•Cover and let rise in a warm part of the house, until it doubles in size.
•Add the nuts and cranberries and knead the dough again.
•Form small bread rolls (about 8 or 10, depending on the size, they will rise). Place them on a baking sheet and cover again to let rise for 30 mns.
•Preheat your oven at 410 F.
•Brush the rolls with some water and place in the oven for 20 mns or so. The rolls are ready when they have a nice golden color and sound hollow when tapped with your finger.
•Remove and let them cool on a cooling rack.

1/2 C + 2 1/2 tbsp lukewarm potato water
1 1/8 tsp instant yeast
1/2 tsp sugar
1/2 c + 2 tbsp flour

1 small potato
1/2 c sugar
3 egg yolks

1/4 c evaporated milk
1/4 c water
3/4 c + 2 tbsp flour
1/2 c butter, softened
1/2 c sugar
3 eggyolks
3 c flour

1/2 c butter
1/4 c sugar
grated cheese for topping

1. Boil potato until soft in 1 1/2 C water. Set aside 1/2C + 2 1/2 tbsp water. Peel off the skin of the potato. Mash until smooth. Set aside.
2.Combine the potato water (110- 115 F), yeast and 1/2 tsp sugar. Stir slightly to dissolve the yeast and sugar. Loosely cover and set aside until bubbles appear on top (about 10 mins). When bubbles start to appear, add 1/2 c + 2 tbsp flour gradually. Stir until the mixture is smooth. Cover again and let rise until double in size.
3. Heat the evaporated milk and water to 110-115F.
4. Place 3 egg yolks and sugar in the bowl of a mixer. Beat until thick and fluffy. Add the mashed potato followed by the milk- water mixture.
5. Add step 2 then gradually add 3/4 c +2 tbsp flour. Mix for 5 mins. Cover and let rise until double in size.
6. Cream 1/2 c butter and sugar on medium speed.
7. Add the remaining 3 egg yolks 1 at a time, beating after each addition.
8. At low speed, add the risen dough.
9. Using a dough hook, add the 3 c of flour gradually. Knead until smooth and elastic. Add extra flour if necessary. Let rest for 10 mins.
10. Divide dough into 50 grams each. Roll each weighed dough into a rectangle (must be paper thin). Brush with the softened butter. Roll in a jelly roll fashion. And then twist to form a snail like shape (picture shown below, the one on the left). Let rise until double in size. Bake at 325 F for 10-15 mins. Transfer to a wire rack to cool.
11. Cream together the 1/2 C butter and 1/4 C sugar (add more if you want it sweeter).
12. Brush the top of each bread with the creamed sugar and butter. Top with grated cheese.
NOTE: *I also use this recipe to make CHEESE ROLLS.

3/4 to 1 cup lukewarm water
2 tablespoons butter
1 large egg
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
6 to 8 ounces lukewarm water1 ounce butter1 large egg14 3/4 ounces King Arthur Unbleached All-Purpose Flour1 3/4 ounces sugar1 1/4 teaspoons salt1 tablespoon instant yeast
1. Mix and knead all of the dough ingredients—by hand, mixer, or bread machine—to make a soft, smooth dough.
2. Cover the dough, and let it rise for 1 hour, or until it's doubled in bulk.
3. Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round 1" thick (more or less); flatten to about 3" across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy.
4. If desired, brush buns with melted butter. Or brush lightly with egg wash (1 egg beaten with 1 tablespoon water), and sprinkle with sesame seeds.
5. Bake the buns in a preheated 375°F oven for 12 to 15 minutes, till golden. Cool on a rack.

[Recipe adapted from the Macrina Bakery and Café Cookbook]
•1 1/2 cups whole milk
•1 1/2 Tbsp dry yeast
•3 Tbsp granulated sugar
•2 Tbsp pure vanilla extract
•1 1/2 tsp Kosher salt
•3 cups + 3 Tbsp All-purpose flour
•3 sticks unsalted butter (12 oz), chilled

Day One
To Make the Pre-Dough

•Heat the milk in a pot until it is warm to the touch (be careful not to overheat it). Pour into a large bowl and sprinkle the yeast on top, then the sugar and vanilla. Mix and leave it to froth for about 5 mn.
•In a separate bowl, combine 3 cups of flour with the salt, and mix with a wooden spoon (I used my hands). Add the flour mixture to the milk gradually and mix until just combined. Cover the dough with a plastic wrap and refrigerate it overnight (or for 8 hours). It should almost double in size while in the fridge.

Day Two
•Take the pre-dough out of the refrigerator.
To Make the Butter Block
•Cut the chilled butter into 12 equal pieces and mix it with 3 Tbsp of flour until the butter is completely smooth (use a stand mixer if you have one, with paddle attachment). Scoop the butter mixture onto a well-floured surface and shape it into a 6″square (about one inch thick). This becomes your butter block. Place it in plastic wrap and refrigerate.

To Make the Croissant Dough
•On a well-floured surface, pat the pre-dough into a square. Stretch each corner outwards about 4″ making an X shape. Place the butter block in the middle and fold the stretched corners of the dough over the butter block. Pinch the seams together to completely seal the butter inside the dough. Sprinkle the dough with some flour and roll the dough into a 12 x 20″ rectangle. If the butter shows in places, pinch the dough to reseal it.

Folding the Dough
•Place the longer side of the rectangle in front of you and fold the left and right sides to the center so that they meet. Then, turn your dough at a 90 degree angle and fold the left side of the dough to the middle, then the right side over it, as if closing a book. Put the dough in plastic wrap and place it in the fridge for 30 mns.
Take it out of the fridge and leave it at room temperature for 15 mns. Repeat the folding process two more times (roll into a rectangle, fold the two sides to the center, fold as if to close a book, chill). Once the 3 foldings are done, chill the dough one last time for 30 mns.

To Shape the Croissants
Note: this is not included in the original recipe, but my own addition
•Cut your dough in two halves and roll one half into a rectangle (place the other half back in the fridge in the meantime, for more croissants or another treat which I will present later on). Cut triangles in the rectangle and make a small slit at the base of the triangle. Roll starting from the base of the rectangle to the tip. Brush the croissants with one beaten egg yolk and let rest for 2 hours minimum in a warm room (70 F minimum).
•Preheat your oven at 380 F. Cook the croissants for about 20 mns, or until they have a nice golden color. Enjoy immediately!

Makes approximately 3 dozen
Ingredients and Method:
In the bowl of a mixer fitted out with a bread hook (or you can do this by hand if you like):
2 teaspoons of sugar
1½ cups warm water (that’s for here, you’ll need to experiment, I’d start with 1 cup and work up if needed)
1 packet of yeast

Let sit until the yeast proofs – all bubbly looking – about 5 minutes. Add:
½ cup good olive oil
2 teaspoons salt
4 cups white flour
1 cup whole wheat flour (you can go up to 2 cups, and cut the white flour to 3, and still get a nicely texture roll, more than that and they tend to get dense and heavy)

Mix at low speed with the dough hook until it all comes together. You might have to stop once or twice and push stuff down from the sides, and, if need be, add more water – however, add it in very small amounts – bread dough changes texture very suddenly – I tend to add about a teaspoon at a time until it all comes together as one mass. Once it’s all in one mass, increase the speed – not too much, just a bit, and let it knead for about 5 minutes – until the dough is very smooth and elastic.

Mound the dough into one ball and either in the same bowl or another, cover with a small towel and place somewhere warm to rise. Let it double in size, then punch it down. Form it into small balls – a little smaller than a golf ball is about the size I use – but you can make smaller, bigger, or even form this dough into loaves if you prefer. I line them up on a silpat, a non-stick silicone sheet atop a cookie sheet, and let them rise, covered with the towel, again, until doubled in size. Bake in a 350°F oven for 35 minutes, until nicely browned, and if you flip one over and flick it with a finger, it’ll sound hollow. If you make loaves, it’ll take more like 45-50 minutes to bake, you’ll have to check it a few times until you get the “speed” of your oven down right. Let cool to room temperature and serve… or, I suppose, you could serve them pretty much hot, right out of the oven.

In terms of the butters, really all I do is let butter come to room temperature so it’s soft, and then add things to it, whipping it all together with a spoon or fork, and then leaving it at room temperature for enough time for the flavors to come together – don’t over-add stuff to it, the flavors will develop as the butter sits – better to go subtle than too intense.

3 cups lukewarm water
6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour*
1 tablespoon salt
1 1/2 tablespoons instant yeast
24 ounces lukewarm water2 pounds King Arthur Unbleached All-Purpose Flour*1 tablespoon salt1 1/2 tablespoons instant yeast
*The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 32 ounces.
1. Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, "lukewarm" means about 105°F, but don't stress over getting the temperatures exact here. Comfortably warm is fine; "OUCH, that's hot!" is not. Yeast is a living thing; treat it nicely.
2. Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk till everything is combined.
3. Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread.
4. Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do.
5. When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit.
6. Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don't fuss around trying to make it perfect; just do the best you can.
7. Place the dough on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the dough moist as it rests before baking.
8. Let the dough rise for about 45 to 60 minutes. It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven (and baking stone, if you're using one) to 450°F while the dough rests. Place a shallow pan on the lowest oven rack, and have 1 cup of hot water ready to go.
9. When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven.
10. Place the bread in the oven, and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.
11. Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.
12. Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.
Yield: 3 or 4 loaves, depending on size.

[Adapted from a Beth Hensperger recipe]
8 oz. Spring Water
1 Large Egg
4 TBsp. soft unsalted Butter
2 TBsp. Sugar or Honey
15 oz. Bread Flour with extra to adjust hydration if needed. I used Gold Medal Bread Flour on sale here for less than 2 bucks a 5 lb. bag.
1/4 cup King Arthur dry Milk Powder
1/4 cup mashed potato - I used a microwaved potato. Fast and easy
1 1/2 tsp. sea salt
2 1/4 tsp. IADYeast
1 egg yolk plus 2 Tbsp. water and 2 Tbsp. milk for glazing
Sesame and Poppy seeds, springs of fresh Rosemary.
Add liquid ingredients to KA Mixer, add dry ingredients, I sift my flour and dry milk powder together. The KA Dry Milk Powder tends to be sticky and can clump together and become hard if left with moisture for to I just always sift it with my flour..using a wisk or a wire scoop. Mixed until shaggy adding more flour as needed to adjust hydration. Cover and rest 25 minutes. Knead until gluten formation just begins. Stretch and folds 30 minutes apart until gluten has formed nice windowpane. Pour out onto counter, shape even weighed rolls, I made 8. Place on parchment lined pan and press down to shape buns. I pressed a biscuit cutter nearly all the way through just for a little extra pattern on rolls. Let rise till nearly double. Glaze and sprinkle on seeds. Baked 350F in a convection oven setting till nicely browned..about 20-25 minutes.

6 to 6 1/2 cups (750 grams) bread or all-purpose unbleached flour
1/2 tablespoon salt
1 envelope (2 1/2 teaspoons) active dry or instant yeast, or 1 15 gram cake fresh yeast
1 tablespoon warm water
1 3/4 to 2 cups buttermilk
1 tablespoon honey
1 egg beaten with 1 teaspoon water
1-2 tablespoons seeds (poppy, sesame) or grains (cracked wheat, rolled oats)
Combine the flour and salt in a large bowl. Combine the warm water and yeast in a small cup and allow to proof for 10 minutes.
Pour the yeast, buttermilk, and honey into the flour mixture and mix well. If the dough is so dry that some of the flour won't stick, add a bit more buttermilk or water. If the dough is too sticky to knead, more like a batter, add more flour by the tablespoon until the correct consistency is achieved.
Knead by machine or hand for approximately 10 minutes. Return the dough to the bowl, cover the bowl with plastic wrap or a damp cloth, and set aside to rise until the dough has doubled in size, approximately 90 minutes.
Divide the dough into 12 to 18 pieces. If you are a stickler you can scale them so that they are even, but I just cut them roughly the same size. Shape each piece into a neat ball and place in a round dish or spring-form pan close together.
When all of the rolls are in the pan, cover again with plastic or a damp towel and set aside to rise again for 45 minutes to an hour. Meanwhile, preheat the oven to 425.
Uncover the rolls and brush gently with the egg wash. Sprinkle on the grain topping, if you like. I used cracked wheat.
Bake for approximately 30 minutes, until the rolls are firm and spring back when tapped.
Unmold the rolls from the pan and serve warm.
Makes 12 to 18 rolls, depending on size

• 4 tablespoons sugar
• 2 teaspoon ground cinnamon
• 5 1/2 cups bisquick mix
• 1 1/3 cups milk
• 6 tablespoons butter or margarine, melted
• 1 1/3 cups raisins
• 1 1/3 cups well chopped pecans
1. Preheat oven to 375°F
2. Lightly grease your baking sheet (I use a silicon one so skipped this step)
3. In a mixing bowl, combine the bisquick and milk to form a dough. If the dough is too sticky add a little more bisquick mix, alternatively if you find the dough too dry add a little more milk (i usually just guestimate amounts here adding small amounts of either until it 'feels' right).
4. Give your work surface a light sprinkle of bisquick mix and turn out your dough and give it a bit of a quick kneed.
5. Split the dough roughly in half so you have two lots.
6. Mix your sugar and cinnamon together in a small container.
7. With half the dough, roll it out to a rectangle of approx 9" x 14" in size.
8. Brush the top surface of it with some of the melted butter.
9. Sprinkle liberally with half the cinnamon and sugar mixture over the buttered surface.
10. Sprinkle with half of the raisins.
11. Sprinkle with half of the pecans.
12. Start rolling the dough (from the longest side) until you have a round cylinder type shape.
13. Cut into slices approx 1" in thickness.
14. Repeat from Step 7 for the second lot of dough.
15. Place slices onto baking sheet (so they are just touching) and bake for approx 25mins (or until done and lightly golden in color).
16. Allow to cool on the tray for approx 5 mins and then remove to a cooling rack.
17. Glaze whilst still warm.
To Glaze:
• In a bowl, make up a mixture of 2 1/2 cups of confectioner's sugar and 4 tablespoons of milk. Brush and dab onto the warm cinnamon rolls with a pastry brush.
These rolls really are more-ish and wonderful with a coffee. Texture wise, they are what I would class as a cross between a US biscuit and what we know in Australia as scones (not sure what US scones are like, as I have yet to try one)
Makes 24.

3 Tablespoons Yeast dissolved in 1 Cup Warm Water plus 1 tsp. Sugar. (let it “proof” or get bubbly)
2/3 Cup Sugar
1/3 Cup Butter (Not Hot but MELTED)
2 Cups Warm Milk
2 Eggs
2 teaspoons Salt
• “Proof” the yeast in a large mixing bowl.
• Add liquid ingredients (Milk, Eggs, Butter).
• Stir in Salt, and Sugar.
• Add Flour 1 Cup at a time for 1st 5 cups, then ½ Cup at a time (approximately 3 Cups worth) until it makes a soft, slightly sticky dough.
• Let rise twice until it doubles in size.
• Divide dough in half. Roll out first half into rectangle.
Makes about 25 4" rolls.

Spread about 1/2-3/4 cup soft butter over rectangle clear to edges. Sprinkle Brown Sugar generously, smooth out sugar, no lumps. Sprinkle Cinnamon generously, then chopped walnuts, then raisins. Roll up, pinch seam shut.
Slice 2” thick with threador floss. Lay out on greased cookie sheet, and be sure to let the rolls touch one another to prevent them from drying out. Let rise until doubled. Preheat oven to 350°.
Bake 15 minutes, or till golden, LIGHT brown. Cool 10 minutes, frost.
1 cup (2 cubes) melted Butter
2 teaspoons Vanilla
2/3 Cup evap. Milk.
6 Cups powdered Sugar
Beat till smooth, pour over rolls.

1 comment:

Katherine Thayer said...

Hmmm... Yummy! I always go to Los Angeles Bread Festival yearly

Le Bonhuer....

Meet Perry

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Taguig City, Metro Manila, Philippines
I got a confession to make. I am food addict, over-indulgent! I crave for anything especially sweets, chocolates, cakes, ice cream, strawberries, halo-halo, leche flan, banana Q, breads, pasta, Nasi Goreng....tell me what you got in your fridge ;-D. Thank heavens for I got my mum's genes, I can gain and lose pounds that easy and quick. I am here to share with you my food recipe collection (almost forgotten in a corner of my room) and search for new, exciting recipes, meet good people, and discover more about the world of baking. I am no professional baker or chef (just a wanna-be for now) but we'll get there in time. In sha Allah. Afterall, DREAMS just got to start somewhere, and it starts right here, right now! Meantime enjoy this food journey with me among other stuff....amigos to the kitchen! [Thank you for visiting my blog,you're always welcome to come by! Feel free to dig deep into the posts, much treasures there. And leave your comments, I'd appreciate your words....] [P.S. Borrowed articles/photos can be deleted anytime, please advise.Thank you.]

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