This is a simple and fun way to make toast. It is cute and it will bring smiles.

Do you like toasts? I mean the ones that are crispy and crunchy and are stored inside an airtight container. The kind which you can spread pate, brie cheese, jam and so on…they are so basic and are delicious with either sweet or savory spreads…and all kind of cheese as well. They make great appetizer as well and are usually sold as “mini toasts”.

I love to have these toasts available all the time so when I saw these molds on Amazon I could not resist in getting it…so this week I am sharing the dough that I used for these molds. Moreover, you can make all kind of bread and shape them as you like by using one of the three molds.

By the way, on my last week post I served the egg salad with ham and celery on these star shaped toasts.

Ingredients:

Water roux or Tangzhong

• 20 g bread flour
• 100 ml water

Dough

• 300 g bread flour
• 40 g sugar
• 8 g salt
• 20 g dry milk powder
• 4 g yeast
• 4 g salt
• 1 egg, approximately 51g or 50g heavy cream
• 45 to 50 ml water or milk
• 20 g butter (room temperature)

Method:

Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see the recipe in this post.

Dough

Place all the cooled water roux and all the ingredients listed dough except the butter into the bread machine (I use the Zojirushi from HERE) and set to knead. Mix until all the ingredients are together, it will be very sticky. Do not attempt to add more flour. Once the gluten form, it will not be so sticky.

Add the butter when the machine beeps and continue the kneading cycle. Once the cycle ends, start the machine again under kneading cycle, totaling to 2 kneading cycles. After the end of the second kneading cycle the dough will achieve the window pane stage.

You will notice that the dough will no longer stick to the wall of the mixing bowl.

Place the dough into a medium to large bowl. Cover and let it proof until the size double from the original size.

Remove the dough from the bowl and divide the dough my weighing 240g for the star shape mold and 290g for the flower shape mold.

Flatten the ball and shape like a Swiss roll and place into each mold and let it rise until almost 90% to reach the rim of the pan.

Cover the mold and bake for approximately 20 minutes.

Remove from the oven let it cool on a wire rack for 15 minutes. Gently tap the mold and loose the bread. Remove the bread from the mold and transfer to a wire rack until completely cool.

Slice when the bread it totally cool.

Serve as it is or toast in a preheated oven of 275F until crunchy and golden. Once cool store in airtight container.

I you enjoyed this bread recipe you might want to check on these other bread recipes HERE.

Did you know that the browning of the bread is called “Maillard reaction”? Maillard reaction or browning of food occurs when proteins and sugar are exposed to heat. Maillard reaction occurs in cooking with almost all kinds of food, from baking bread, roasting meat to frying chicken.

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This is a super fun recipe to make when entertaining. It is an Asian inspired pull-apart bread where each piece is loaded with cheese and green onion.

I was amazed by the shape of this bread when I saw it here and wanted to make something similar, but of course with a twist…an Asian twist. This bread is great for party…not only has a very interesting look as well as easy to serve…you just need to twist and pull apart. Apparently the original recipe was based on kalács which according to Wikipedia is a Hungarian sweet bread similar to brioche.

The shape of the bread might be frightening at first, but in reality it is quite simple and fun to put together. You will need to split the dough into two equal parts and then shaping, filling, playing with scissors and twisting will take a part in the process.

I really can see myself coming up with all kind of fillings to use with this bread, an alternative for pull-apart bread such as cinnamon rolls, cheese and garlic, sun dried tomatoes and herbs, olive spread and the list goes on and on…

If you are into baking bread I hope you have a chance to try this, and of course, feel free to incorporate whatever your bud taste desire…make it sweet or savory…anyway, for this recipe I used my Zojirushi bread maker.

Ingredients:

Bread

Water roux

• 75 ml of water
• 15 g of bread flour

Dough

• 280 g bread flour
• 1½ tablespoon sugar
• 2 tablespoons dry milk
• ¾ teaspoon salt
• 1½ teaspoon dry yeast
• 1 large egg and complete to 110 ml with water
• 25 g butter

Filling

• 2 teaspoons Aioli Garlic mustard (Trader Joe’s) or any mustard
• 2 tablespoons mayonnaise
• 2 green onions, thinly sliced
• 1 cup freshly grated Gruyère Cheese, or any cheese of your preference

• Egg wash
• 1 egg yolk lightly beaten with ½ tablespoon water
• Sunflower seeds for garnish

Method:

Bread

Water roux

Mix flour and water in a small saucepan. Cook over low to medium heat, stirring constantly until it reaches 65oC/149oF. The mix will turn to a paste and you can see the bottom of the pan.
Remove from heat, cover with a saran wrap film over the paste and leave until lukewarm.

Dough

Add the water roux and all the dough ingredients to the bread machine bucket according to the manufacture’s guideline.

I let the dough cycle run for 2 times, making sure that the dough reaches a thin membrane. The dough will be slightly sticky.

Let is rise for approximately 2 hours in a cover container or until it double its initial volume.

Filling

Mix all the ingredient in a small bowl, set aside.

Assembly

Punch down the dough and divide into two equal parts. Using a rolling pin, flat each dough and roll into an approximately into a 12 inch disc.

Place the first disc on to a baking tray lined with a silicone liner of parchment paper. Spread the filling onto the disc, leaving approximately ½ inch free of filling around the disc. Gently layer the second disc on top of the filling. Place a small round cap of approximately 1 ½ inch in diameter in the middle of the disc as a guide, press gently. Using the back of a knife or spatula trace the disc into four, cut with the scissors until the center cap. Then cut each quarter into two and finally each eighth into 3 equal sections.

Twist each section three times and press the gently against the silicone mat. Remove the cap. Cover the dough with plastic film until double its original size.

When almost ready to bake, preheat oven to 350F and wash the top with the egg wash and place the sunflower seeds in the center where the cap was.

Bake for 20 to 25 minutes or until slightly golden brown on the top. Remove from the oven and let it cool on a wired rack.

Serve warm.

For more bread recipes, please check my Recipe Box.

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I want so bad to bake a bread out of the bread machine, so I could have a nice and crusty bread. The ones that are soft and chewy inside and has a nice crunchy crust, I took a chance to play with it and luckily the bread came pretty good. I mimic how the French bread was baked by spraying the dough before placing in the oven with lots of water. Since I do not have the French bread/baguette bread pan, the bread was a little flat, but not bad…the crust was crunchy and the bread had a nice texture with holes in it. My next project is to get a French bread or baguette pan

Ingredients:

¾ cup of water
2 cups bread flour
1 tablespoon sugar
1 teaspoon salt
½ tablespoon gluten
1 ½ teaspoon yeast

Method

I use my Zojirushi Home Bakery, the mini one, which holds approximately 1 lb.

Place the water first at the bottom of the bucket and add the dry ingredients. Select the French bread setting, and remove the dough after the second rise by placing in a floury surface.

Divide the dough in two pieces, open the dough into a rectangular shape and roll until the shape and size is secured.

Cover the dough with an oiled clear film and leave in a warm place for approximately 1 hour or until the dough is double of the original size.

Just before placing the dough in the oven make small cuts and spray the dough with lots of water.

Bake in pre-heated oven for approximately 15 to 20 minutes at 450F.

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I love making bread, specially when the weather is cold…it is true that takes longer for the dough to rise, but once this part is done, the smell of the bread baking and the warmth that the hot oven fills the house…is just wonderful.

This is a very simple and easy recipe for ciabatta, and for both the biga and the main dough I used my little Zojirushi bread machine. If you do not own one, you can adapt it, by mixing and kneading manually.

Ingredients:

Biga
½ cup water
¾ cup bread flour
¼ teaspoon yeast

Main dough
½ cup water
1 tablespoon milk
2 tablespoon olive oil
1½ cup bread flour
3/4 teaspoon salt
½ teaspoon sugar
1/8 teaspoon yeast

Method:

Place the ingredients of the biga in the bread machine bucket and set to mix for approximately 5 minutes, until all the flour is incorporated.

Turn the bread machine off and let the biga sit for 12 to 15 hours.

Next day, add all the ingredients listed in the main dough and set the machine to mix and knead.

Once the bread machine stop, place the dough in a lightly oiled container and cover with a oiled plastic film. Let is rise in a warm place until the dough size double. The dough will be more wetter than your normal bread dough.

With a spoon gently scoop the dough in a flourly baking sheet. Shape gently the dough as desired and sprinkle with flour and let it rise in a warm place until the dough double in size.

Bake in a preheated 425F for 20 to 25 minutes until golden brown. Transfer to a wire rack to cool.

The Ciabatta can be stored in a freezer by wrapping in aluminum wrap and when ready to serve place in a 350 F oven for approximately 5~10 minutes.

Did you know that ciabatta in Italian means slipper?

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After many and many attempts, to bake the perfect Asian bread, I think I found the perfect recipe which I am very pleased with the final product. This is a very simple recipe based on Alex Goh, “Magic Bread”.

This white bread, which can be adapted for whole wheat bread or sweet bread is very easy to make. The texture of this bread is so soft, almost moist and you can leave on your counter top (properly stored) for days without loosing the texture.

To knead the dough you can use a bread machine or manually. I can assure you that you will love this bread. Since I first made this bread, I’ve been making to all my co-workers and friends, and trust me, they love it…I’ll through the weeks post the various version of it. I know…I know that white bread is not healthy, but I had to start to learn from the very basic, so in the meantime, enjoy this perfect white sandwich bread.

Oh! I used the Pullman loaf pan to achieve the square form…which is great for sandwich.

Ingredients:

Semi cooked dough
½ cup bread flour
50 ml boiling water

Main dough
1½ cup bread flour
½ cup all purpose flour
1 tablespoon sugar
2 tablespoon dry milk
½ teaspoon sea salt
¾ teaspoon dry yeast
175 ml water

1 tablespoon butter

Method:

Mix the ½ cup of bread flour with the boiling water. Mix well to form a “semi cooked dough”. Refrigerate the dough for approximately 12 hours, although I made this bread with the semi cooked dough only refrigerated for 1~2 hours and it came good as well.

If you are using a bread machine to knead the dough, follow the instructions of the machine. In my Zojirushi, I placed the water at the bottom of the bucket, then the dry ingredients, except the butter.

Mix well, until the main dough is formed, add the “semi cooked dough” that was stored in the refrigerator, knead until well blended and then add the butter, knead to form an elastic dough.

In the bread machine, I let the dough cycle run twice, making sure that the dough is well kneaded.

Let the dough proof until it sizes double.

Divide the dough into 4 pieces, roll and mold it round. Let it rest for approximately 10 minutes.

Roll each ball into a long strip and roll into a Swiss roll, let it rest for approximately 5~10 minutes and repeat it by flatting the Swiss roll and again into a long strip and again into a Swiss roll . Place the 4 Swiss rolls into the sandwich loaf pan and cover with a damp towel. Let it rise until 90% of the height of the pan. Place the pan cover and in the meantime preheat the oven at 350F.

Bake for 20~25 minutes at 350F.

After the baking time, remove the loaf from the pan and let it cool on a wire rack. Slice the loaf once it is fully cool.

Did you know that sandwich loaf is also called pullman loaf? In France is known as pain de mie.

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These coconut rolls are yummie, it is very common in Brazil, where they are sold in the “padarias” which translate to bread stores. “Padarias” are found in every block in major cities and you can smell the bread baking during morning time.

I used my Zojirushi bread machine to make the dough. The rolls are filled with a tasty and creamy coconut filling. It is a treat as snack and even for breakfast.

Ingredients:

Dough
½ cup milk
1 egg
1 cup bread flour
½ teaspoon salt
2 tablespoon butter
2 tablespoon sugar
1 teaspoon yeast
½ teaspoon vanilla extract

Filling
1/3 cup sugar
¼ cup milk
¾ cup coconut flakes

1 egg to brush the rolls

Method:

Follow the instructions of your bread machine for dough setting.

After removing the dough from the bread machine, knock the dough back and rest the dough in the refrigerator overnight by wrapping the dough in plastic wrap or a container, just remember that the dough will rise throughout.

In the meantime, mix the ingredients of the filling and cook in low heat until a slightly creamy sauce. Do not over cook.

Remove the dough from the refrigerator, knock it down gently and roll it open to a rectangle of approximately 1/3 to ½ inch thick.

Spread the coconut filling on top of the dough.

Roll it and cut into 16 pieces.

Place the rolls in the pan and let it rise in a warm place for approximately 1~2 hours or until double the size.

Brush the rolls with the beaten egg and bake in a preheated oven for 15 ~ 20 minutes at 350F.

The leftover can be stored in the refrigerator and warm it up at the microwave.

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A while ago I was so frustrated because I did not own a baguette rack, guess what, got one! And it was so much fun molding the dough to the rack, watch it rise and at last taste it…so take a look at my French baguettes. I was so excited when the bread came out of the oven I kept telling my husband how “cute” they look with the little dents on the bottom, just like the ones that you can get at the bakery.

Ingredients:

¾ cup of water
2 cups bread flour
1 tablespoon sugar
1 teaspoon salt
½ tablespoon gluten
1 ½ teaspoon yeast

Method:

Place the water first at the bottom of the bucket and add the dry ingredients.

Select the French bread setting, and remove the dough after the second rise by placing in a floury surface.

Divide the dough in three pieces, open the dough into a rectangular shape and roll until the shape and size is secured.

Cover the dough with an oiled clear film and leave in a warm place for approximately 1 to 1 ½ hour or until the dough is double of the original size.

Just before placing the dough in the oven make small cuts and spray the dough with lots of water.

Bake in pre-heated oven for approximately 15 to 20 minutes at 450F.

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These cinnamon rolls are very easy to make. I used the dough in the Red Bean Bun recipe which uses the water roux method. The texture of these rolls are very soft and so yummie. The nicest thing is the smell of the roll when baking…smell SO good.

Ingredients:

1 bread dough from here

Filling
1/3 cup chopped pecan
1/3 cup raisin
2 teaspoon cinnamon
2 tablespoons sugar
1 tablespoon butter

Glaze
4 tablespoon powdered sugar
2 tablespoon water
¼ teaspoon vanilla extract

Method:

Open the bread dough in a rectangle of approximately 12 x 8 inches. Spread the butter, then sprinkle the cinnamon and sugar. Gently cover the rectangle with the chopped pecan and raisin. Roll it like a Swiss roll and cut the roll in 16 pieces and set in pan.

Cover with a clear plastic film and leave in a warm place until the dough have double its size.

Bake in a pre heat oven at 350F for 15 to 20 minutes.

Once the rolls baked, remove them from the pan and place in a wire rack. In the meantime, mix all the ingredients of the glaze together and brush the glaze mixture over the warm rolls.

Serve slightly warm.

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First, if you have not noticed…I changed the look of my site  It was kind of stressful since I was not sure if it would work, apparently is working so I am happy!

Second, I want to share a tip for making bread, the ones that you find in Asian bakery…My mom read at the newspaper that many Asian bakeries leave the dough in the refrigerator for up to a day before shaping and baking it. I too read somewhere that when the dough rises slowly the bread turns out to taste better. So I decided to play with my dough and the result is great. I cannot explain the texture of the bread, but believe me…is different, somehow more chewy, not excessive…and light. If you have been to Asian bakery you will understand what I am trying to say.

I made this rolls with the help of my Zojirushi Minibread machine…honestly I like to bake the bread out of the machine better since I can control the time that I want the dough to rise, since the temperature is so different though out the year. Anyway, it is a great kitchen appliance.

These rolls are great, very light and you can enjoy with your favorite jam, butter or even just like that!

Ingredients:

1 egg and complete with milk to ¾ cup
2 ¼ cups bread flour
2 ½ tablespoon sugar
½ teaspoon salt
1 teaspoon yeast
½ teaspoon vanilla extract
1 teaspoon orange peel, finely grated

Method:

Place the egg and milk mix, vanilla extract and orange peel at the bottom of the bucket and add the dry ingredients.

Select the dough setting, let is complete the cycle.

Remove the dough and place in a container with lid, let it sit in the refrigerator for 10-12 hours.

When is ready to work with the dough, knead it down and make a long roll.

Cut in 16 pieces and roll into ball shape. Place the balls in the baking pan covered with a film and let it sit for 1 to 2 hours depend of the temperature, make sure that the dough is the double of the initial size.

Bake in preheated oven for 18 to 20 minutes at 350F or until the top turns to a light golden brown.

Enjoy it!

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