Me and bread ehn?

Something about baking bread always gets me in my core.From mixing and kneading the dough to the wiff of the yeast as it starts to act ,to the heady aroma of homemade bread from the oven(which I find very comforting in an odd way).The result of this ever growing baking bias has seen me amass quite a repertoire of bread recipes.I must say that having a family that consumes a lot of bread is a good incentive too;)

So don’t be surprised if my interest goes from the regular to the unusual specialty kind of loaf,as long as it’s bread, I’m all for it.One thing bread has going for it, in my humble opinion is the many varieties of recipes you could try your hands on as an armature bread baker,but I guarantee you that it does take some work.However the results far outweigh the effort.

Now my sources for inspiration for baking bread come from seeing pictures and I go “wooow isn’t that worth trying out?”Luckily my pantry is always stocked with flour and baking stuff so who am I not to try really?

So away with the recipe!!!

2 cups all-purpose flour

3/4 cup milk

1 tsp yeast

Pinch of baking powder

1 tbs

Tbsp sugar 

1 tsp salt

1 egg( lightly beaten )

1 tbsp melted butter/margarine

2 tbsp oil

1tbsp milk powder.


1. Sieve flour into a mixing bowl.

2. Add the milk powder,baking powder,sugar,yeast and salt and mix well.

3.Gradually add the milk in a slow stream and begin to knead (if you are using a mixer attach the dough hook to do this)

4. Turn out dough into a kneading table and Knead for 8 to 10 minutes.(the longer you knead, the softer/more pliable the dough will be so take time to get this step right).

5.Drizzle some vegetable oil in to the bottom of the mixing bowl,put the ball of dough into the bowl and roll it over the oil.This prevents the dough from drying out while resting.

6.Cover the bowl with a damp kitchen towel and set in a draught free area to rise for about 40 to 60 minutes or till it doubles in size.

7. Punch down the  dough and divide it into 5 sections.Roll each section into an oval or rectangular shape of about 1/4 inch thickness.Brush with butter or margarine,then cut strips about 1/3 of the way into the rolled dough.

8.Add your desired filling() on the opposite side of where the strips have been cut ,fold dough over the filling to enclose it then gently roll all the way to the end.The strips will cover the top of the bun giving it it’s caterpillar like finish.(do pinch the ends of the strips under the dough so it does not uncurl or open up during baking.

9.Repeat with the rest dough and place all on a well greased tray.Cover with kitchen towel and allow buns rest for 20  to 30 mins to allow them rise slightly.

10. Brush with egg wash,garnish with sesame seeds (if you have some)and bake in a pre-heated oven  for 25 minutes.

*I normally repeat brushing with egg wash 5 minutes before baking time is up for that glossy look*

11. Remove buns from oven and brush with the melted butter.Keep covered with kitchen towel to help retain its softness till serving time.



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