Italian Herb and Cheese Wheat Bread

Wheat bread with Italian herb and freshly grated Parmesan cheese. It's very soft and tasty. Love it!

2 cups wheat flour
3 teaspoon active yeast
1/4 cup warm water
1/2 cup cold water
1 tablespoon sugar
2 tablespoon olive oil
1 teaspoon salt
3/4 cup freshly grated cheese

For toppings
1 teaspoon Italian seasoning
1 tablespoon olive oil

Mix yeast in warm water for five minutes, until the it blooms. Add cold water, oil, salt and sugar, mix well. Slowly add wheat flour until the dough comes together into a hook. (If it's too soft, add more 1 -2 tablespoons flour). Place in a oiled bowl, cover with plastic wrap and let it rise for 1 hour or until it doubles its size.

Punch down to remove air, divide into a small ball sizes. Place in a parchment line cookie sheet, let rise for another hour. Mix Italian and olive oil in bowl, brush on top of the dough. Bake for 25- 30 minutes in 190°C (375°F).

This could be serve with hot tomato soup :)

Heart and  Soul

Tasty Tuesdays

Tempt My Tummy Tuesdays

Tuesdays at the Table
Tasty Tuesday
Real Food Wednesday

Another Wheat Bread



Happy National Baking Week UK!
 

Actually, this bread supposed to be French Bread but I used mix of wheat flour and cake flour. The cake flour I bought is a bit sweeter (it's in Chinese character :), that's why the taste of this bread is somewhat like honey wheat bread. This time, it's not that heavy like the first time I baked Almost Whole Wheat Bread.  I made Roasted Tomato and Cheese Bruschetta for our potluck yesterday using this bread.

Ingredients:
1/2 cup warm water
2 teaspoon active dry yeast
3 cups wheat flour
1 cup cake flour
2 teaspoon sea salt
3/4 cup cold water

1. In a bowl mixer, mix warm water and yeast, let it stand for 5 minutes to bloom.
2. In another bowl, combine evenly 2 cups  flour, cake flour, and sea salt.
3. Add the flour mixture into the yeast,  add cold water and mix for 2 minutes.
4. Add the remaining flour at a time.
5. Knead for 5 minutes or more until the dough comes to together into a dough hook.
6. Place in a bowl, dust with flour (not to stick) cover with plastic until it double its size. Let it set in a warm place.

Punch down to remove air. Get a handful to form a loaf shape. Knead in a work surface, seam underside until the top surface is smooth. Place in a parchment cookie sheet. Cover a plastic not to dry out. Let it rise for an hour or more again to double its size.

Dust with flour and make a cut on top. Bake for 25 - 30 minutes in a pre-heated oven for 210°C (about 410°F).

Happy Tuesday!
Better bread in the basket than a feather in your cap.
~ French Proverb

Heart and Soul Hop

Tuesdays at the Table

Tempt My Tummy Tuesday
Food Quote

Radish Omelet

I neve thought that radish could be added in an omelet. In Japanese, it's known as Daikon, and I tried it as Steamed Radish. I saw the recipe in one of the particpants in Foodtrip Friday and I thought of trying from the left-over radish I made from sauce of the Japanese Style Burger.

1 small radish, thinly sliced

1 stalk green onion, sliced

2 eggs, beaten (season with salt and peper)

salt and pepper to taste

extra-virgin olive oil

Heat oil in a pan, saute the radish until cooked. Add the green onion, season with salt and pepper. Set aside. From the same, pour in the egg mixture, it should set immediately. Fill one half of the omelet with radish. Fold the omelet into half over filling. Serve immediately.

A healthy breakfast, I served it with the Whole Wheat Bread I made.

Family Food Fridays

Foodie Friday

Almost Whole Wheat Bread

Aside from whole wheat flour, bread flour is added so it's almost whole wheat bread :)! After not so good come out of my previous bread, finally I got inspired by Bao Yu's Cookbook,  (Taiwanese) Falling in Love with Baking. Most of the ingredients are measure in grams, so I would approximately convert them into cups.

For the Yeast Dough

120g whole wheat flour (1 cup)

85g bread flour (3/4 cup)

4g yeast (1 teaspoon, I used active dry yeast)

130 ml water (1/2 cup)

For the Dough

85g bread flour

15g sugar (1 tablespoon)

5g salt (1 teaspoon)

10g milk powder (2 teaspoons)

50ml water

15g unsalted butter

Combine the yeast dough  in a bowl and whist to blend. Knead to smooth the dough, then cover with plastic wrap for the first rise to double its size for about 90 minutes.

After 90 minutes, in a yeast dough add the dough ingredients (except butter) and whisk to blend, then add butter. Knead until the dough creates a sheer sheet when pull out, cover again with plastic wrap for the second rise for about an hour.

Punch down the dough and divide the dough into 3 portion, let the dough rest for 15 minutes.

Roll the dough into long oval and fold into three. Turn upside down, roll the roll into much longer, then roll the dough up from one side gently. Arrange the dough into mold, bake for 25-30 minutes in an oven. ( I baked it for 45 minutes using ordinary oven toaster) for 170°C (about 340°F).

Enjoy!

Next time, I would add mix grains into the dough.

Tempt My Tummy Tuesday

Tuesdays at the Table
Tasty Tuesdays
Heart and Soul Hop
What's the Menu
Real Food Wednesday
Cooking Thursday

Asparagus and Cheese Frittata

Another healthy way of cooking egg sent directly from my phone. Originally, the recipe is Asparagus and Mint Frittata but mint is not available instead I added mozzarella cheese. It turned out chewy!

2 eggs

mozzarela cheese

few asparagus, sliced

salt and pepper

1 tablespoon extra virgin olive oil

In a bowl, beat eggs, then stir in cheese, set aside. In a pan, heat oil and cook asparagus until tender. Season with salt and pepper, reduce the heat to low. Pour the egg mixture over the asparagus and cook for 5 minutes. When the mixture is nearly set but slightly runny on top, place the pan in the oven/grill and bake/grill for 1-2 minutes or until the top is set and just browned. Serve warm.

Sunrise Parfait

I'm still not cooking since I arrived from the Philippines. I'm just posting some of my line-up collections. For today, I'm sharing this breakfast from SDB Recipes.

1/2 cup strawberries

1/2 cup non-fat, sugar-free yogurt

1/2 cup cereal

Layer the strawberries, yogurt, and cereal in a bowl or dessert glass.

Guest Heart Thursday

Blueberry Mixed Grain Pancake

Actually, the pancake powder that I bought was already mixed with mixed grain and I just omitted the honey included in the package. Instead of using milk, I just added water and an egg. It's a heavy breakfast indeed! For the blueberry sauce, I did not add sugar, instead I used concentrated blueberry juice to make it thicker.

1 cup blueberries

2 tablespoon concentrated blueberry juice (optional)

1/4 cup water

1 teaspoon lime juice

2 tablespoon sugar (optional)

Cook in low-heat, stirring constantly until thicken. Set aside.

For the pancake, follow the direction per package.

I spread some cream cheese to go with blueberry sauce.

I like it when the pancake is burnt!

Yum!

Three Berry Wheat Muffin

My  very first muffin, adapted from How Sweet It Is with a little twist! It's not that perfect since I only baked it in an ordinary oven toaster, but the taste is good! I lessen the sugar and added more berries.

1 1/2 cup wheat flour
1/4 cup sugar  (or more)
2 tablespoon baking powder (I used 1 small packet)
1/3 cup canola oil
1 egg, slightly beaten
1/3 cup chopped strawberries
1/3 cup raspberries
1/3 cup blue berries
1/4 cup fresh-low fat milk
1 teaspoon vanilla extract (I used powder)

Preheat oven for 190C. In a bowl, combine and   flour  baking powder, and sugar. Add oil, vanilla, egg, and milk. Beat until smooth. Fold in strawberries, raspberries, and blue berries. Bake for about 20-30 minutes.

I will denitely explore more about muffins!

Tuesday Tastes

Tuesdays at the Table

Peppered Beef Frittata

Good morning Sunshine! Another breakfast treat from SBD Recipes. In their book, originally it's Smoked Salmon Frittata. I substituted peppered beef for smoked salmon, actually any meat will do like ham. I also omitted some of the ingredients not available, just made it a simple frittata by adding cheese.

8 stalks of fresh asparagus

1 tablespoon extra-virgin olive oil

2 slices of peppered beef, chopped
1/2 medium onion, chopped

2 eggs

1/4 cup fresh milk

pinch of ground pepper
mozzarella cheese (optional)

In a pan, saute onion until soft. Add asparagus and peppered beef. Remove from the heat. Combine and whisk together the eggs and milk until the whites and yolks are completely blended. Add the beef mixture, seasoned with pepper. Heat the pan over the medium heat, pour in the egg mixture the bottom is cooked. Sprinkle with the cheese. Bake in the oven until the eggs are set and cheese has melted.

Oatmeal and Tofu Pancake

A very healthy breakfast adapted from SBD Recipes, I used oatmeal tofu (a box of silk tofu with oatmeal added) that can easily find in the supermarkets. If tofu is not available, from original recipe low-fat cottage cheese in another choice.

1/2 cup old-fashioned oatmeal

1 box silken tofu
or 1/4 cup low-fat cottage cheese

4 egg whites

1 teaspoon vanilla extract

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

In a blender, process place the oatmeal, tofu, egg whites, vanilla extract, cinnamon, and nutmeg  until smooth. In a pan, add a drop of oil (or cooking spray). Add the batter and cook over medium heat until sides are slightly browned.

Top with low sugar cranberry syrup ( sorry for the color :), but it's yum!
(You can top the pancake with a low-sugar syrup of your choice.)

Tuesdays at the Table

Tuesday Tastes Party

Asparagus Egg Benedict

Taken from the South Beach Diet Recipes, in replace of Artichokes I used Asparagus. I don't eat pork so there's no bacon added. I pan-grilled the asparagus, poached the egg in boiling water, then I made Hollandaise Sauce again. I'm getting expert on this, I also realized if it's too thick, just add a drop of water to the eggyolk mixture.

Here, I'm using my bamboo streamer while making Hollandaise Sauce. For the ingredients I prepared 1 bundle of thin asparagus, 1 egg, and Hollandaise Sauce. When poaching egg, it reminds me of the movie, Julie and Julia. Julie is having a hard time poaching egg, actually it's so easy!

The saying:
The secret is really in the Sauce!
*****
Have a Mellow Yellow Monday!

Easy Mushroom Omelet

I'm not a morning person, I don't eat breakfast often and here I am ready to change my body clock! Easy Mushroom Omelet, my first recipe for my diet challenge, adapted from The South Beach Diet Recipes. The original recipe should be Easy Asparagus and Mushroom Omelet, but there's no asparagus available. Instead, I garnished it with freshly sliced tomatoes.

1 egg, beaten
2 tablespoon mushroom ( I used 2 white, chopped)
some mozzarella cheese
olive oil
salt to taste

In a pan, heat olive oil over medium-high heat. Pour in the egg mixture, it should set immediately. Fill one half of the omelet with mushrooms and cheese. Fold the omelet in half over the filling. Serve immediately.