More Bread Pairings.....to beyond

Eating breads need not be boring, here i want to post meals and lunches, dinners and brunches involving what else but breads. They say breads is bad because of the carbs issue, i say you can work it, transform it to more than just a cushion for that favorite sausage or beef patty.

Bake your own bread and discover how you can have more flavor, (with garlic,herbs and spices)and fiber (oats, brans, grains, etc.,) and yes, veggies into the dough itself... Now that is a power bread.

tofu burger and soft buns,

mix mayo, mustard and a bit of catsup and pickles...

fish burger with asian fried rice and tofu with turmeric... lots of garlic and onions

i know this is not bread, but the burger makes it to next day's hoagie filling....

i told you so....

plain old bun with apples and potato salad, celery, a bit of mayo and cilantro.....

why i like baking my own breads, no preservatives, no additives and a cheap meal of melted cheese and eggs sunny side up and ketchup?

chicken burgers again on my favorite bun, my version does not use that much shortening in the formula, less sugar as well.. you can use up to 15% only of the sugar and at least 7% fat instead of 10%. If you know how to bake breads, then it is a small feat...

country loaf bread made of a bit of oat flour and whole wheat with cheese and tuna...

asian noodles with pandesal (soft rolls in breadcrumbs, Philippine's favorite bread), if you have visited our country, no day is without a pandesal, people do boycott politicians for this bread...

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 cos...

Cutting Pandesal, Baston Style

So how do we really do the Baston style "singkit" cut? First start with a slightly stiff dough, if your dough does not have eggs or eggyolks, a hydration of around 55% is ideal. I have seen bakers use less water, but that will make your Pandesal too dry and dense after 1 day or so so try to keep it slightly on the soft side, but not too sticky. Why? If you use a sticky dough for the Baston style cut, the dough will spread and will have a flat look rather than a rounded shape we are all familiar with. In Tagalog, "lalapad" ang dough so medyo flat ung Pandesal. So after you mix the dough, divide it into 2 to 4 portions if you are mixing kilogram. Experienced bakers divide their dough into 500 gram portions, i do mine the same way. Flatten the dough, focusing more on the length and not on the height. The height of the dough should be around 2 to 3 inches only. Next, fold the dough while pinching the edges making sure the dough surface ...

Kape at Pandesal

When someone emailed me about Kape at Pandesal, i suddenly felt home sick. Just these two words. Dipping Pandesal in coffee. Who got this phenomenon or practice started? We all know the colonial Spanish era and Gregorio Zaide mentioned our fondness for idling around in the history books (Juan Tamad and siesta), but for breakfast? Who wants to jump up and down when you wake up? This is the answer. Dunking the warm, crispy Pandesal into hot, steaming coffee. How did this thing start? Who invented it? What made the Pinoys dunk their Pandesal? Maybe the Pandesal in those days are rock hard, or maybe it is one way to sweeten the bread. Baka may alamat dito. Is it because the Pandesal is salty in those days? After all, sal means salt right? The Italians love to dunk their Biscotti in coffee, but the Biscotti deserves it. Seriously, Biscottis if not dunked in coffee can give you a free tooth extraction. But the Pandesal? Okay to some, it cools down the coffee. Don't tell me they...

How To Bake Pandesal and Other Breads

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