Skip to main content

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.

www.breadmakinglessons.com

Comments

Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

July Session

This is the only session I had so far where i used 2 different brands of flour which is Globe by Universal Robina and Sun Moon Star by Pilmico.Now, if you have attended my class, and I know some of my former students still read my blog then you know that i preach water and adore first class flours with a high protein content. Anything that is lower than my expected level is out of the book just like this popular brand I will call Brit (not it's real name). If you know your history and you bake breads, you know what this brand is. Now, you can certainly email me so I can divulge to you in secret what this horrible I mean disappointing brand of first class is.First off, it does not deserve it's price tag. Too expensive for an over P800.00 per sack flour when a P720.00 sack can use up more water. Why is that important? Well, too long to discuss but I hope your teacher can tell you why. If not, then you went to the wrong school.So here I am, using my student's flour ( they alr…

Baking Pandesal, Once Again on Proofing

I finished my one one one last August, fortunately my student arrived and made it on time before i left or went back to New York. Originally, she was asking for a September 23 to 27 date and since my flight was September 7, i had to decline her request.

I was surprised to hear from her a couple of days later when she changed her mind and decided to go home so she can catch up with me. Paid her deposit and we set the date. 3 days later, she sent me a photo of one of her cook, badly burned and all bandaged up from the hospital. Class postpone. I prayed for her that she gets well so my student can still make it. I was thinking, she would have to wait till December and well, December being a busy month, i have a feeling we will not make it and i have to return her deposit.

Praise G-d, she made it and we had a really really fun session. Her goal was to bake Pandesal and Ensaimada. She has a restaurant in Taiwan and she caters to Pinoys there selling Chicken Inasal which judging from her st…