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Breadmaker Garlic Cheese Bread

I try to bake a fresh loaf of bread at least once a week, and usually I would alternate between a sweet loaf and a savory one. Last week I reattempted the Condensed Milk Bread with some improvements, so this week I wanted something savory. This Garlic Cheese bread came up in my Youtube feed and looked really good, another promising recipe by Savor Easy.

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Condensed Milk Bread

Saw this video from Savor Easy for a while now, but finally got around to trying it today. This bread uses sweetened condensed milk in the dough itself as well as in the glaze, and my oh my the bread is so soft and quite heavenly. If you have some glaze leftover, USE IT. Spread some more of it on the bread, or use it as a dip. OMG.

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Breadmaker Roti Benggali

When I was a kid, on weekends when we went to visit my brother in boarding school, we’d stop by a market in Batu Enam to buy Bengali bread rolls filled with kaya. The bread was simple, soft but not milky, and the kaya was the cheapo diluted type unlike the fancy gourmet ones we see which uses premium ingredients. But I remembered how warm and fragrant they were, freshly baked just in time for afternoon tea, and one roll was never enough.

The basic Benggali bread can be shaped into a plain sandwich loaf, or portioned into rolls with your preferred fillings. This was my tribute to the kaya rolls from my childhood, and gosh these were so darn good, despite the rather ugly shapes. I’m very happy with the flavor but still tweaking the rest times, so will be updating this recipe with new instructions and pictures from time to time.

Based on the recipe from Dari Dapur. Don’t forget the black coffee. ⁣

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Breadmaker Kicked-up Dinner Rolls

I wanted some bread to go with the Honey-butter Baked Chicken I made, so I decided to make some of my own.  These fluffy, buttery dinner rolls are not too sweet or flavorful on their own, great for soaking up pot roast gravy or soups.  I just wish I had some soup or gumbo to go with these!

Based on the recipe by Emeril Lagasse. Updated on 26 Dec 2020 with new pictures. I’ve also modified the recipe for the breadmaker and added a few shortcuts.

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Breadmaker Pumpkin Bread

In some parts of the world, it’s pumpkin season. Halloween is around the corner, folks are enjoying their Fall treats, maybe while carving faces into pumpkins and such. No such thing here in Malaysia, but it doesn’t stop us from enjoying our pumpkins in any shape or form.

I received some really gorgeous pumpkins from Li Ting the other day, proudly grown in her family home in Bukit Tinggi. I had enough to make a batch of my pumpkin soup, but I figured I’d try something different this time. I was still stumped on what to do when I found this recipe by cook cafemaru for pumpkin bread, and it looked so yummy I had to try it.

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Chicken Asado Pandesal

When I posted the Chicken Adobo I made the other day, I used the hashtag #filipinofood, and subsequently I was followed by @sarapnow, an Instagram account featuring various Filipino dishes. I figured this is the best way to build my exposure to Filipino cuisine, so I started following the account as well.

One day I saw them post a pic of asado pandesal, a type of baked meat bun. Juicy meat wrapped in fluffy bread rolls? YES!

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Sausage & Mushroom Calzones

Had a few things I needed to clear from my freezer and pantry. A pack of lamb and rosemary sausages, some mozzarella cheese, and I also had a can of plum tomatoes stashed in the cupboard. Easiest way to use up mozzarella is by making some form of pizza, so I busted out my 500 Pizzas and Flatbreads recipe book to look up a recipe I tried many many years ago, which I remembered to be quite yummy: sausage and mushroom calzones.

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Crescia al Formaggio

Tons of Parmesan in the freezer for me to clear out. Best place to get ideas for good bread recipes is of course King Arthur Flour, and this Crescia al Formaggio came up quite highly rated.

This was a rather low-touch bread which didn’t need much work, but required quite some patience due to its long resting time. The recipe is chock full of parmesan, with a bit of white pepper for some heat.

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