August 1, 2006 Tuesday
Homemade Bread Breakfast
One of the few things I ensured before making the trip from Sagada to Manila was getting the bread recipe from Chef Aklay. It was my chance to show-off my
breakfast-making skill to the good folks at Manila. More than just getting the recipe, the crucial part for me was actually watching Chef Aklay do it. With the years he has been doing it, the execution was with considerable ease. That kind of thing builds up confidence. Manila, here I come!
Inviting the Neighbors
Mimsy's next door neighbors (and good friends) are
Cara and Dex. We invited them to join us for breakfast (and non-challantly borrowed their oven-toaster as well). Not to be outdone, they brought their
vacuum pot coffee brewer - with Sagada ground coffee beans, the coffee experience was just a notch higher.
Ever made bread from scratch? It's not as daunting as it sounds. Give it try. You'll never put up with store-bought bread again.
Comments? Email firstname.lastname@example.org
- 2 cups regular flour
- 1 cup warmed (not hot) Cerveza Negra (or water)
- 1 tbsp brown sugar
- 1 tbsp yeast
- 1 cup whole wheat flour
- 1/4 tsp salt
- 1 tbsp olive oil
- Making the sponge: Mix beer, sugar, yeast and 1 cup regular flour in a bowl. Cover until it starts to bubble (around 45 mins)
- Kneading: Mix the rest of the ingredients and start kneading (tip: press on with your body weight, not just your arm power). The dough should be soft without being sticky. Too sticky, add flour. Too hard, add water. You're done when the dough bounces back when you press on it. Cover until double in size (around 45 mins).
- Scaling and shaping: Punch the dough to take the air out. Cut it into 2 and flatten. Roll it up, pinch the edges to make it seamless and then shape the dough into small baguettes. Leave inside the unheated toaster-oven and close the lid. Wait until double in size.
- Baking: Make 3 cuts on top of the dough (this allows expansion during baking). Turn the heat on to 2100C or 4100F. If you don't have temperature control, put the heat on for 18 minutes, turning the bread pan halfway (for even heating). If you have a heating element on top, place an aluminum foil on top of the bread to keep it from burning, but remove it on the last 1 minute for top browning. The bread is done if it sounds hollow when you tap on it. Enjoy!
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