Homemade bread

Hey there! Am back after a lovely trip to dubai where I did alot of shopping, roaming and eating.

Seriously though, the best part of the trip was roaming around with friends: chatting, pulling each other’s legs, stuffing our faces, shopping (getting everyone’s opinion on my spoils) and just chillaxing. The hotel where we stayed at did everything they could to pamper us. Made me feel like Queen of Sheba! It was situated just opposite the creek and a romantic cruise was a super way to start our holiday.

Coming to the title of this post, it was something already mentioned in mario’s blog [link]. The fact that a few people asked for the recipe got me thinking. I love experimental cooking and am keen on experimental tasting, however not when the meat looks raw. The ingredients for the bread or rather buns that I make are altered from the original recipe to make it less…umm, for lack of a better word, fatty. In the sense, there’s no egg and butter so you can let out a sigh of relief. Getting straight to the point, the recipe goes like this :


2 tbsp sugar, 1 cup warm water (around a temperature of43C), 1 tbsp fast rising instant yeast, 1/4 cup oil, 1 tsp salt, 3 1/2 (read as three and a half) to 4 cups flour (maida/all purpose)

Kneading time:10 mins, Rising time: 1 hour, Baking time: 15 mins, makes 15 buns


In a bowl mix together sugar, yeast and the warm water (note: warm water is essential, too much heat kills the yeast and too cold a temperature keeps the yeast from making the bread rise). For mixing, I use a whisk but any other tool would do. Add the salt and oil and mix together well. Add about 2 cups of flour and beat well. Add more flour until the dough comes away from the sides of the bowl. Knead until smooth and elastic, about 10 minutes. Form into 15 buns and place in a greased pan. Let them rise until doubled for about 1 hour. Bake at 350 C for 15 minutes or until browned. Let them cool for a little while before you dig in.

For flour, you could use a mix of whole wheat and all purpose flour. I find whole wheat heavy (although healthy), so you could lessen the quantity, say 1 cup of whole wheat + 3 cups flour cos the all purpose flour gives the best results. Mario says the taste of the bun is akin to poee (Goan bread). If I place 2 maida strips across the top of a bun, then it could be a hot cross bun! I guess you could also add a stuffing, if you want a chicken, mince or vegetable bun. The best part of this recipe is that it doesn’t take that much time to make as other bread and yet it could last you for 3 - 4 days. If you sense it becoming hard, use the microwave but these buns taste best on the day & day afterthey’re made. Make sure you don’t lessen the amount of yeast or the dough wouldn’t rise too much resulting in the bread being hard. Don’t worry if you’ve done it though, I use hard bread to make garlic bread. O well, I’ll leave that for the next post…

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3 Comments on "Homemade bread"

  1. Jollyroger
    11/03/2009 at 6:18 am Permalink

    Quite the cooker Row!!!

  2. Susan
    03/08/2009 at 4:32 pm Permalink

    looks like a good recipe.. will try it at home tho usually suck at baking…


    btw - mario looks real familiar from him blogs mugshot..was he from carmel school in the early 90’s?

  3. rowena
    17/08/2009 at 12:46 pm Permalink

    hey hi susan…the recipe’s easy, you would just have to fiddle a bit here and there with regard to your oven’s temperature and baking time..mine takes a bit more than the time mentioned on each recipe. yep, mario is from carmel in the early 90s…u studied there too?

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