Baking – especially, bread – is not really my cup of tea, and yet I have baked this bread for the third time!
Well, I could totally understand 😉. Not only was the bread drop-dead gorgeous looking with the braids, it was immensely yummy with its wholesome filling.
And by the way, I have a secret to tell you, too.
I was amazed at how easy it was to put this bread together, especially coming from someone who does not have a penchant for bread-making. And believe you me, even the braiding was not rocket science. In fact it was simple weaving. I must say I was enjoying myself and feeling proud with every end result😉
Secret of Success
I owe my good execution (ahem!) to a great and humble “teacher”. I stumbled upon her recipes on YouTube. She has a very pleasing and honest voice and sweet disposition that easily magnetised a multitude of viewers and subscribers to her channels. There’s something about her that you can trust, ie, by following her recipes, you would end up being happy with the outcome. I have referred to two of her other recipes and have not felt disappointed.
She’s not a professional baker. Far from it. She’s like me – a mother with two sons, residing abroad, believes in God, loves her family and friends and cooking. To me, comparing like for like is the secret of success.
Well, shifu Aeri Lee, I nicked your recipe!
It was so good that I just had to spread the word.
I followed Aeri’s dough method to a T while tweaking her ingredients by adding freshly torn basils and fresh thyme. I have also adjusted her main ingredients part of the recipe with flavours and degree of piquancy that agreed to our palates.
I added carrots for additional colour and texture. We all know carrots are available year-round, but there are unusual varieties harvested in late summer to autumn. Baby carrots, for instance.
Main ingredients –
(Inspired by Aeri’s Kitchen, tweaked according to personal taste)
Yields 2 Loaves
Baking time: 20 minutes at 200 deg Celsius
- 500 g mix of minced pork and kalf
- 2 Fresh tomatoes, chopped
- 1 Onion (diced)
- 1 tsp thai hot chilli flakes (not in recipe – optional)
- 2 Garlic cloves (minced)
- 1 Red chilli (finely chopped)
- 1 Green chilli ( finely chopped)
- Coarse Sea Salt (to taste)
- Freshly milled Sarawak white peppercorns (to taste)
- 1 Carrot (diced – not in recipe)
- 2 cm piece grated ginger (not in recipe)
- Olive Oil
Fresh Basil (not in recipe)
- Some shredded or any grated cheese (not powder form)
The Minced Filling – Method
(Note: I made the filling the night before and refrigerated it)
1. Sauteé the diced onion, minced garlic and grated ginger until fragrant.
2. Add the minced meat. Stir and mix to combine until the meat turned colour (from pink to slightly cooked).
3. Then add the chopped tomatoes, diced carrots, chilli flakes, finely chopped fresh chillies. Stir-fry for a few minutes and then add some freshly milled Sarawak white peppercorns, salt to taste and freshly-torn basil leaves.
Dough Ingredients –
- 3 1/4 Cups All Purpose Flour
- 1/2 Cup Water (luke warm)
- 1/2 Cup Milk (luke warm)
- 1 Tbsp Butter (room temperature
- 1 Tbsp Sugar
- 2 1/4 tsp Active Yeast (1 package)
- 1 tsp Salt
1 Egg Yoke (for egg wash)
- Fresh Thyme (not in recipe)
- Fresh Basil (not in recipe)
The Dough – Method
1. In a large bowl, pour in the milk, water and yeast. Set aside for 5 minutes
2. Then add in the Self-raising flour, salt, sugar, butter, basil and thyme. Knead the dough.
3. Lightly grease the bowl and place the kneaded dough in a warm place for at least one hour (or in the oven with just the light on)
For the step-by-step method of handling and weaving the dough please refer here
And what’s great about this bread is you can concoct the filling to a vegetarian version with ratatouille. The next time I bake this bread, I will make a curry chicken filling. Can’t wait😍
I am linking this post to the following blog-hop cooking challenges –
My Treasured Recipes #3 – Taste of Autumn (Oct/Nov 2014) hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House
This post is linked to Tasty Tuesdays hosted by Le Coin de Mel!
Have a fantastic weekend!