This is bread made with 'Duelio' (durum) flour by Nisshin (日清杜蘭小麥麵粉), bought during my visit to Taipei in August. Compared to other brands of bread flour, this one is develops gluten much faster. It's the colour of cornmeal - a nice pale yellow. The Ham & Cheese Loaf smells heavenly and so natural. A good flour definitely produces a more flavourful bread.
I can still recall the first time I made Ham & Cheese Bread. After 20 minutes in the oven, the dough was still white as sheet and very much uncooked. It also smelled weird. My parents made faces (who could blame them?) and wouldn’t touch it. I gave a slice to Moon, who told me quite bluntly, “Fun, you're my best friend and I love you but I’m afraid I don’t have the courage to try this!”
I have no talent.
So here I am. A learning a day.
Bread dough: 100 grams Nisshin DUELIO (durum), 50 grams all-purpose flour, 2 grams instant yeast, 20 grams caster sugar, 1/8 teaspoon salt, 20 grams egg, 90 grams milk, 10 grams unsalted butter
Footnote: The morning after. Saturday, October 29, 2011. Last night, I double-wrapped the remaining bread in cling film and left it on the dining room table. It stayed soft till this morning!
5 comments:
Hoot!
Your bread looks very nice and it proves beautifully that what Christina told you is right and you have the will to learn!!!
Moon - You and I should catch up soon.
Maki - Yes, determination is key to success!
wow, also want to try this! Let's try to do swiss roll in time for Christmas log cake!!
Steph - a Swiss Roll is what I should try to attempt next!
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