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Making Variety Breads

Learn how to make the most basic of all doughs, lean, semi rich, sweet yeast doughs, and you will end up making breads you have never imagined yourself doing. Below is a sweet yeast dough turned into loaves, with brown sugar and butter filling, i sometimes use apples and cinnamon in this basic loaf bread for zpecial occasions. My former teacher at OB Montessori once held a party for some close friends in her office in UP and so i sent her 3 of these loaves. They couldn't wait to slice the coffeecakes as she told me later.

The next one is an UBE BREAD, from another sweet yeast, semi rich dough that i did for our Christmas dinner. I make a lot because my brother in law loves these breads for desserts.

Making cuts on the coffeecake to help in the rising and to create a decorative effect once baked

Same dough, there is a fruit and nut filling inside, then sprinkled some brown sugar on top. I will later on brush this with butter once baked.

I spread a few of the ube on top halfway through the proofing.

Baking the breads now...

Yum! I remember bringing these breads on their hot pans to my sister's place, what a delight.

Of course there is the Malunggay Pandesal featured somewhere here last year (please see archives). I have a large Malunggay tree in front of my window and i know the antioxidant quality of this vegetable is so i gave it a try. My nephews did not even notice it.

These cinnamon rolls also uses the same basic sweet yeast dough but i add a few more yolks to create a softer bread base. This image was taken when i went to Canada for my Cake Decorating lessons at Golda's Kitchen. One day after, they were gone.

Got to have my breads and so i made some for myself, a lean dough French bread type but i added some oatmeal and seeds into it to give it some form of roughage. Good for you sort of bread.

Corned Beef Pandesal, the Pandesal dough from class filled with Purefood's Corned beef, miss ko na itong brand na ito, every month we would have this recipe on our first day of class and most students have them for lunch. Fresh off the oven, 3 of this can fill you up for sure.

This is a batch of Pan de coco made by the students, the lighting makes the filling almost invisible so i apologize. The dough we used is the Soft Bun Dough.

Raisin loaves or breads with a twist, and Mongo bread in ensaimada molds.

Cooling the Mongo Rolls

Vanilla and Chocolate filled rolls, i used the Soft Bun dough again, but you can use any basic dough such as the Pandesal dough, Dinner roll, or Sweet Yeast dough. More to come....

***Please call me around August 24 at 9383639 to make reservations for my baking/cake decorating classes. I will require a P500.00 reservation fee once i made a confirmation just to insure your attendance since i will only accept 7-8 students per session.

You can still use your reservation fee if you cannot make it to the class as soon as you inform me days before.


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