Honey Buttermilk Bread

Hubby has the honor of slicing the Honey Buttermilk Bread

I have a buttermilk jug in the fridge that has been sitting for more than a week now, originally intended for a caramel cinnamon roll recipe that I saw, but never had the gumption to make (somehow, really sweet rolls make me cringe at the present, with my struggles not to add any more pounds on my baggage).

I was preparing Pork Roasted in Mang Tomas Sarsa and was thinking of making a bread to go with it for supper. Then I saw the buttermilk...so off I looked for recipes. I combined a recipe of Honey Buttermilk Bread and one from breadworld since I wanted to make use of my Rapid Rise Yeast.   I imagined in my head how I was going to proceed, then prayed.

I was so excited when supper time came, and we were not disappointed with the outcome of the recipe I developed for a buttermilk bread that has honey and egg in addition to the old-fashioned recipe.

Manual Prep of a Bread Machine Dough Recipe

I have had readers who ask me, "What if I don't have a bread machine? Can I make this manually?"

Those questions were in reference to some of my popular bread/roll recipes that utilizes bread machine.

Artisan Honey Wheat Loaf

Artisan Honey Wheat Loaf

 I thought I had posted about this already...

This is one of our favorite healthier breads -- light whole wheat with bran cereal. It surprisingly turned out soft and moist.

Recipe from breadworld.com.

Ingredients:

Challah

When I first baked this challah, I chose it from breadworld.com because of how pretty it looked like. I know how to braid hair (I used to braid my hair whenever it would grow long since my high school days). And when I made this fancy looking bread for supper, my husband's comment was that it was like pastry. When I first tasted it, it reminded me somewhat of how ensaymada tasted like, but not quite.

Egg-In-A-Hole

Egg-In-A-Hole or Egg-In-A-Basket

I was watching "V" at home one night (for the second time) and I again saw this part where V was cooking egg-in-a-hole. The first time I saw that, I did not know how it was called. Then sometime later I read in a blog (I cannot remember now which one) about this style of cooking egg and toast. It is called several names, but I stuck to this name, easiest to remember and does not make it seem to mystical. Egg-in-a-hole apparently has its origins in the UK (and the movie "V" is set in England).

I tried it and loved it! Perfect for breakfast!

What you need are:

biscuit cutter. , skillet , cover
slices of bread
eggs
butter
salt and pepper
(optional) ground basil (or whatever spices you want)

How to:

Heat the skillet on medium. Melt some butter.
Make a hole in the bread slice using a biscuit cutter.
Place bread slice on the skillet. Add some more butter into the hole.
Crack an egg and carefully place into the hole. Sprinkle spices.
Cover to hasten cooking (time will depend on how done you want it).
Flip and briefly cook the other side. You might also want to brown the round bread piece sliced off the center.
Enjoy with a cup of freshly brewed coffee.

Pan de Pula/Pan de Regla/Kalihim/Kabukiran

Pan de pula/Pan de Regla/Kalihim

For a good story on how this tinapay's name evolved through time, read here.

Maybe, for me, the most apt name would be kalihim, in reference to bucaio's theory that it got that name from the sweet secret of using old rolls.

In my father's bakery (now gone), we did use stale breads to make this tinapay (which we simply referred to as "pula'). I have to confess that I never liked this tinapay, and it was not because of this secret (because we had another tinapay, "pudding," that used old breads also and was brown and chewy but I loved it very much).

BM French Bread

Taken from Taste Of Home's website, this was recommended to me by a co-worker. I just changed the yeast from active dry yeast to bread machine yeast. Husband raved about it! We all loved it!

From french bread (BM)

Ingredients:

1-1/4 cups water (70° to 80°)
2 teaspoons sugar
1 teaspoon salt
3-1/2 cups bread flour
1-1/2 teaspoons bread machine yeast
1 tablespoon cornmeal

GLAZE:
1 eggwhite (I had leftover eggwhites, which I used instead of whole egg in the orig recipe)
1 tablespoon water


Directions:
In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes.
Whisk eggwhite and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375° for 20-25 minutes or until golden brown. Cool on wire racks. Yield: 2 loaves (16 slices each).

Pan de Coco

Yesterday my Filipina friends and I were scheduled (or so I thought) to have a lunchdate at the house of another Filipina, but we decided to meet here at my home before going there. I was the first person called by that hostess, and I was tasked to inform the others about it.

So we went...and our hostess Vengie (in blue shirt, sandwiched by me in yellow and Fe in red) was pleasantly surprised to see us because we were supposed to meet NEXT WEDNESDAY...Ooops! Sorry! (blush!) Though surprised, since she was not able to attend our picnic last August at Ana's (in blue tank top) tabing-ilog, she was pleased nonetheless, although apologetic that she did not cook anything. No problem, because I bought a pan (last batch) of savory chicken feet, some palitaw (which she missed that day I made them the first time), and some pan de coco (one for each of us). Fe brought Alaskan salmon (caught by her husband), and Daisy (the one who holds a baby) brought veggies, rice and fried fish, which we ate with tomato-soy sauce dip. Ana was exempted because of her two babies to take care of.

Anyway, I was not planning to make pan de coco. The night before, I was debating on which one to prepare: palitaw or pan de coco. I thought palitaw was easier to make, so I made those, about 15 pieces, but had excess coconut (about 7 heaping tablespoons), so I ended up planning to bake them the next morning (Wednesday). I used the Parker House Rolls recipe (same dough I use for siopao) was able to make only 9 pieces, and I left the rest of the dough plain. Fe came to my house first, so I offered it, with a warning to have only one ("Tig-iisa lang kayo!"). When she finished it, she was looking longingly at the rest. "Bitin ba?" (Do you want more?) "Bakit kasi konti lang ginawa mo?" (Why did you make only a few?) You know the story...Hehe...

Here's how:

INGREDIENTS:
Prepared dough (any sweet bread recipe; I used same dough as in siopao, but I have also tried Buttery Sweet Bread recipe using bread machine)
grated coconut (either bought frozen, or grate your own; see my palitaw post in old kusina)
white or light brown sugar (Note: I had about 2-1/2 cups of mixed coconut-sugar, proportion of 1 part coconut:2 parts sugar)

Buttery Sweet Bread recipe (dough cycle only; I used 1-1/2lb loaf to make 21 pcs)-

1/2 cup milk
1/3 cup water
1 large egg
1/4 cup butter or margarine, cut up
1 tsp salt
3-1/3 cup bread flour
1/4 cup sugar
2 tsp BM yeast

To prepare Buttery Sweet Bread dough:
Warm all liquid ingredients to room temp (80-100 deg F) and place in BM pan. Then place all dry ingredients. Run on dough cycle (about 1.5 hrs or 1&1/2 hrs or total of 90 minutes).

INSTRUCTIONS:
The night before you serve, mix grated coconut with granulated sugar (white or light brown), 1:2 ratio (i.e., I had 7 heaping tbsp of grated coconut which I mixed with 14 exact tbsp (not heaping) of sugar (you may want to taste first then adjust; really , it is up to you). Let this sit in a covered container in the fridge, so that it draws out moisture from the coconut and creates a wonderful caramel-y coconut-y taste. If you plan to bake right away, at least prepare this before your dough so it will sit for sometime before baking. Also, prepare the dough (you may want to use Parker House Rolls; see my beef asado siopao post) and leave it in the fridge overnight. You may also use the Buttery Sweet Bread recipe as above on the day you are going to bake.

Pinch off dough about size of pingpong balls and place on greased baking sheet to let rise for about 10 minutes, covered with greased plastic.

Proceed with filling the buns the same way you would the siopao. Place on parchment paper-lined baking pan. FLATTEN a bit. See slide show.

Allow the filled buns to rise for 30 minutes, in a warm place free of draft (on top of a flat stove covered with damp flour sack or greased cling wrap, or inside a warm oven).

Bake in 400 deg F for 12-15 minutes (it browns quickly). Brush with softened butter as soon as they come out. Let cool about 1-2 minutes before eating, or about 10 minutes those you will not consume right away, then transfer to wire rack to cool completely before storing in ziploc bags.


When I removed these from the oven, some of the coco-caramel oozed out of the buns and made a somewhat chewy caramel film on the paper, which I detached and savored. Yum!

Vengie, the hostess, asked me to bring pan de coco next week (the real schedule), as she has some Filipino friends who will be coming over from NY. Oh, and she requested to have some yeast rolls baking session with me in the near future (I feel flattered and honored!). She loves baking muffins and cakes, but does not know how to deal with yeast rolls. I love yeast rolls, because I grew up with such (typical ordinary) bakery goodies in PI. Back then, cakes and muffins were more expensive and bought only from SM or some specialty bakeshops, and what I had for ordinary snacks were mostly yeast rolls and breads, in the likes of pan de sal, pan de coco, monay, patigas, "tasty" (American pan bread), spanish bread, ensaymada, pan de regla (we at my father's bakery called them "pula"), etc., and I was lucky to have had any of these fresh and hot out of the oven before they even made it to the display area of our store. Now, I am getting more and more comfortable baking them, and loving the nostalgic trip as I knead and shape the dough. My husband happens to love yeast rolls as well, so although it is quite laborious and more time-consuming than muffins and cakes, I do enjoy making them.

UPDATE: 11-24-08
A very inspiring email was sent to me:

Hi Manang,
Hafa Adai from the island of Guam U.S.A!

Isa ako sa mga taga-hanga mo,mahilig din akong magluto pero di sing galing mo.
Marami na ko na-try na recipes online pero most of them ay palpak.I tried your pan de coco recipe at ako ay humanga pati asawa ko kasi perfect talaga.Mula ngayon site mo na lang pagtitiwalaan ko at gusto ko try lahat nga recpes mo.

Hanga ako sa blog mo ,sa slide show ,recipes at sipag mo.Superwoman ka yata ah!Pano mo nmn nagagawa lahat yan!!!Hanga ako talaga.You're the best.

People like you give me the motivation...Thanks a bunch for the kind words!