Bread

Orange Challah

Orange Challah

I like my crusty bread (like this or this or this), but I also enjoy other types of bread like this one.

I like challah bread because of its beautiful shape, color, and the buttery taste.

I added some orange zest to the dough, and the smell from the bread when it was just out of the oven was amazing!

I use this book to make almost all my breads except for my pullman bread (I use my mom’s recipe for this), and I used their recipe for this challah bread as well.

This is really one of a few cookbooks that I’ve used more than a few times, and I highly recommend it!

This glass jar (middle) like this jug was another great find at this store. I use this jar to store yeast.

Orange Challah adapted from the Challah recipe in “Artisan Bread in Five Minutes A Day” – makes 2 loaves

1.5 lukewarm water
1 tablespoon granulated yeast
1 tablespoon Kosher salt
2 large eggs, lightly beaten
1/4 cup honey
1/8 cup melted butter
1/8 cup canola oil
orange zest from two oranges
3.5 cup all purpose flour
egg wash (1 egg beaten with 1 tablespoon water)

1. Add yeast and salt to water. Mix well until the yeast and salt dissolve.
2. Add eggs, honey, butter, oil, and orange zest. Mix well.
3. Add flour. Mix well. place it in a non-airtight container. let it rise in a container until it’s double in size, for about two hours.
4. Refrigerate overnight.
5. Form two balls (makes 2 loaves). Divide the ball into three parts and make thin ropes. Braid. Place them on a baking pan lined with parchment paper. Let them rise for about one and a half hours.
6. Preheat oven to 350F for 5 minutes.
7. Bake for 25 minutes or until golden brown.

I’m on Instagram.

March 8, 2016

by : Reiko Bread, Leaf Vegetabes, Seafood

Avocado Flatbread with Creamed Cod Roe

Avocado Flatbread with Creamed Cod Roe

I was interested in Kalles Cod Roe Cream for a long time.

Whenever I saw it at IKEA, I would pick one up and then put it down.

For some reason I couldn’t make the decision to take one home; the most likely reason I can think of is probably because it was packaged in a tube, which looked somewhat cheesy (sorry).

But finally the last time I was there, I decided to try it.

Well, I’m glad I did.

This tastes something very similar to my favorite Japanese fish roe called “mentaiko”.

Well, both are cod roe, so it makes sense.

This may not be for everyone because it has a uniquely strong taste and smell that definitely remind you of the ocean; I don’t want to use the word “fishy” as it has such a negative image attached to it.

But if you enjoy caviar or other fish roe, you will probably enjoy this.

It seems that Scandinavian countries and Japan have many things in common, but it makes sense because we are both surrounded by the ocean.

This cod roe cream can be used for many different things such as pasta, boiled eggs, or potatoes.

Me chilling, content after a good meal (lol).

Avocado Flatbread with Creamed Cod Roe

flatbread dough – I used leftover (about 1/4) of this bread dough without nuts and fruits, flattened
1/2 avocado, sliced
1/4 English cucumber, sliced
3~4 radishes, sliced
Kalles creamed cod roe
fresh arugula leaves
olive oil
salt and pepper

1. Bake flatbread at 425F for about 10 minutes or until slightly browned.
2. Place avocado slices. Mash them lightly with a fork.
3. Place cucumber and radish slices.
4. Put arugula leaves. Drizzle olive oil. Salt and pepper.

I’m on Instagram.

February 29, 2016

by : Reiko Bread, Breakfast, Dessert, Vegetarian

Strawberry Cashew Cream Sandwich

Strawberry Cashew Cream Sandwich

I know spring is not quite here yet.

Especially in Minnesota we have to be a bit more patient compared to the rest of the country.

But when I saw a package of beautiful strawberries at a grocery store last weekend, I had to have them.

These were surprisingly sweet and I decided to enjoy them with the freshly baked bread.

I usually make this type of sandwich with whipped cream, but this time I decided to use cashew cream.

The result was wonderful!

Although it was snowing outside, this sandwich brought a tiny bit of spring to our kitchen.

This is great for snack or even for lunch!

I enjoyed this with a cup of black tea.

Yes, I still love our tea bar.

Strawberry Cashew Cream Sandwich2 slices of bread
cashew cream
– 1.5 cup cashew nuts, soaked in boiled water for one hour
– fresh lemon juice from 1/2 lemon
– 1.5 tablespoons maple syrup
– 1/2 tablespoons coconut oil, melted
4 strawberries, cut in half

1. Make cashew nuts. Combine all the ingredients and puree the nuts using a hand blender until it’s smooth.
2. Spread the cashew cream on the bread slices.
3. Place strawberries and sandwich.

I’m on Instagram.

February 25, 2016

by : Reiko Bread

Japanese Pullman Loaf Bread

Japanese Pullman Loaf Bread

I said I often get up early on Saturdays to bake bread, but this weekend I went a bit overboard.

I baked not one but three loaves!

This Japanese pullman loaf bread is one of Terry’s favorites.

Growing up I wouldn’t eat a lot of bread, despite the fact that my mom was an awesome baker and baked all kinds of tasty bread.

But now I make the same exact bread with my mom’s recipe because my husband loves it, and I think it’s super cool!

(I was a noodle kid, but now I definitely appreciate bread more.)

Japanese Pullman Loaf Bread (use a 12cm x 12cm x 18cm pan)300cc warm water
7g dry yeast
30g dry milk
30g sugar
9g salt
450g bread flour
30g butter, at room temperature

1. Dissolve yeast in water.
2. Add all the ingredients except for butter. Mix and knead well.
3. Fold in butter. Knead more until smooth. Form a ball. Place the ball in a bowl and cover with plastic wrap. Let it rise for about 1 hour until doubled in bulk.
4. Press the dough with hands to get the air out. Divide the dough into two and form two balls. Let them rest covered with towel for 15 minutes.
5. Roll out the dough flat, and roll them into two logs. Place them in the greased pan. Let them rise until they come up to 8/10 in height.
6. Cover with a lid. Bake in the oven at 350 F for 20 minutes and then at 390 F for 10 minutes.

I’m on Instagram.

2 Comments

February 21, 2016

by : Reiko Bread, Vegan, Vegetarian

Cranberry Apricot Walnut Artisan Bread

Cranberry Apricot Walnut Artisan Bread

At the end of the long work week, what do you look forward to?

Me?

Bread baking.

I have the hardest time getting up at 8 a.m. to go to work during the week, but I wake up at 6 a.m. and can’t wait to get out of bed on Saturdays.

Weird, right?

I’m pretty sure I got this from my dad.

My mom used to tease him for getting up so early when he had a golf session scheduled that day (lol).

It’s been a while since last time I baked this type of bread.

As soon as I had my first bite, I realized how much I love the crunchiness that is so unique with this type of artisan bread.

I slice the whole bread and keep it in the freezer so that I can enjoy it throughout this week.

Since it’s packed with all the goodies inside, I can simply enjoy it with butter!

Cranberry Apricot Walnut Artisan Breadadapted from the Boule recipe in “Artisan Bread in Five Minutes A Day” – makes 2 loaves

1.5 cup water, warm
1 tablespoon dry yeast
1 teaspoon salt
2 ~ 2 1/4 cups all purpose flour
1 cup whole wheat flour
1 cup dried cranberries
1 cup dried apricot
1 cup walnuts

1. Put warm water in a large container.
2. Add yeast, salt, and mix well.
3. Add flour and mix well with a wooden spoon.
4. Cover with a lid (not airtight) and let it rise in a container until it’s double in size, for about two hours.
5. Refrigerate overnight.
6. Form two balls. Roll the dough. Sprinkle cranberries, apricot, and walnuts. Roll them in and form logs. Let them rise for 40 minutes.
7. Preheat oven with a pizza stone and a broiler pan inside to 450 F twenty minutes before baking.
8. Slash a line in the middle of the top with a sharp knife. Put the loaf on the pizza stone. Put a cup of hot water into the broiler pan.
9. Bake for 30 minutes.