Skip to main content

Weekly Bread

This is the typical loaf that comes out of my oven these days. Princess asked me why the bread always have 3 humps (think camel humps). I told her I haven't the fainitest idea. I just followed the picture of the recipe.

The first time that I turned out a soft and cottony bread was somewhere in Jan-2008. Since then, I hadn't baked bread often enough to nail down a single recipe which I could put together without a reference.

As I go on with my practice, I realised that I have alot of leftover bread in the freezer which I need to find something to do with. Well, that is a good problem to have right?

And also I have even ventured into adding wholemeal flour to it. Just like how I incorporated brown rice into out diet. Just a little, that nobody would be bothered by the addition. Myself, I don't like brown rice nor wholemeal flour for the taste and texture. So I had to sneak it in without being noticed.

*Clipped from NYTimes*

So after reading this article about white bread, I think it is time to buy more wholemeal flour.


  1. Yr family is so lucky to have home-made bread so often :)

    Still at home or back to school/work?

  2. Yes, back to school and work since last Wednesday. Thank goodness. I nearly went crazy staying at home with a restless tot.

    Unfortunately, I have to try arm twisting everyone to take my bread home with them. Haha ...


Post a Comment

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre