Gee, it’s been so long, so many breads ago..

Yeah, it’s been a while, not that there’s nothing going on in my world. My latest foray in baking was an herb loaf using a bread machine. Paired with pasta, it was wonderful.

So, I still have smoked salmon in oil from Costco, it was the first time I had it, I always use the smoked a little too hard smoked blob of salmon. Unused portion can be used for omelet, spread, or added to salad

For the pasta, I used Barilla spaghetti, love the al dente-ness without it being too  hard. Follow instructions on the box, make sure you save pasta water for cooking.

Ingredients:

Check your fridge, practically you can throw in anything, after all pasta is just a medium for the flavors that you want.

Onions
Garlic
mushroom
capers
sun dried tomato (just because we have it)
fresh or dried basil
olives (black or kalamata)
cheese
cream
milk
olive oil
smoked salmon or tuna (flaked)

Method:

Prepared the ingredients, slicing/cutting according to your desired method. I like to have mine in almost mince state so that it becomes really part of the sauce and easier to navigate.

Saute garlic and onions until caramelized, add the rest of the ingredients. Add a little pasta water, then the cream and the milk. I like to add grated cheese to the mix so that the flavors will all be mixed in. When it has reached the desired consistency, season to taste with salt and pepper, chili flakes if desired, then add the pasta mix well. Serve immediately.

Here’s the bread recipe from the oster bread machine manual.

garlic herb recipe

Best paired with a smooth red. I know, those in the know will probably say it is best with white, but I never enjoyed white wine, so there.

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Recipe: Soft and Moist Milk Bread – Mildly Successful

Remember my failed moist bread post ? Got fresh yeast and redid it, I’d say it is mildly successful. But no, I am not giving up yet he he.

I used a convection oven toaster as my oven does not really heat up properly, but then again, I didn’t adjust the temperature and the amount of bake time.

My brother was looking for fill-ins, like raisins and such, that’s how good this recipe is, it is soft and moist. I love it, will I do it again, yes, hoping that I will be able to say, SUCCESS.

Notes: Fresh yeast is highly recommended, Oh I used all purpose flour instead of bread flour will try to use one next time. The roux made a lot of difference, refrigerated in the prescribed manner.

Cheers–

This recipe was adapted from The Culinary Corner repeated and edited here for convenience and clarity.

Ingredients

300g bread flour
30g sugar
8g yeast
25g milk powder
1/2 cup milk
1/2 tsp salt
2 eggs (1 for egg wash)
50g whipped cream

Roux
20g bread flour
1/2 cup water

Equipment

Stand mixer with hook attachment
bread pan
cooling rack
heavy-bottom sauce pan
spatula

Directions

  1. Cook the roux, mixing the flour and water on a small heavy bottom sauce pot, on the stove-top over medium heat, stirring constantly using a spatula. You want a pasty consistency and the water fully evaporated.  Store in a covered container or saran wrap, this is to avoid the film crust on top. Store in the fridge for at least 2 hours or overnight.
  2. Once done, add the in this order bread flour, roux, sugar, milk powder, yeast, salt, egg and whipping cream in a mixing bowl of your stand mixer and start kneading on low speed slowly adding the the milk.
  3. Continue kneading for at least 15 minutes on medium speed. The dough will be sticky, yet elastic.
  4. Remove from bowl with floured hands and transfer on a flour-dusted work surface, knead for another 2 minutes
  5. Put the dough in a greased bowl and leave in a warm place until double in size. I find it effective to let it sit near the pre-heating oven.
  6. Take the raised dough and put that on to a floured bench and divide in to 4 equal parts.
  7. Roll dough into a rectangular shape, fold one side to the middle and the other side (folding it three-ways) roll the dough again to flatten. Starting from the edge roll towards the end, put in the greased bread pan. Let it rise again. Once it has doubled in size, almost the lip of the bread pan.
  8. Brush the top with beaten egg (egg wash) and bake at 180c for about 40 to 45 min. (Use the lower rack to bake bread if not using fan bake.)
  9. Cool on a wire rack.