Priscilla Liang

Ever since I figured out how to easily make soft and fluffy bread, I’ve been making it every weekend for breakfast the following week.  I like how I know exactly what goes into it.  & figuring out new recipes with beau, bo ba, bo ma, and bo D adds quite a bit of fun to it too!

So last weekend, I tried making butter bread, cheese bread, and corn + ham bread –> classic Chinese bread haha!  They all turned out delicious, except for the butter bread was a bit on the salty side.  Butter bread was specifically requested by bo ma.  Though it didn’t quite meet my standards, I’ll keep experiencing!

Corn + ham bread

Half butter bread + half cheese bread

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Easy bread recipe – butter bread, cheese bread, corn + ham bread

Ingredients:

Dough: same as the easy fluffy no-knead bread recipe

milk ~ ½ cup –> I used organic milk
egg ~ 1
bread flour ~ 2 cups
salt ~ ½ tsp
butter ~ 30g OR you can use olive oil ~ 2 tbsp
sugar ~ 2 tbsp
yeast ~ 2 tbsp

Filling:

butter bread: I used unsalted butter + some salt.  Careful not to add too much butter to keep the bread healthy.  =p

cheese bread: I used mozzarella cut into cubes + some salt.

corn + ham bread: I used fresh corn cut directly from the cob.  Beau learned the techniques from watching Iron Chef.  He totally mastered the skill with his Wusthof knife!  I had so much corn ready for me in no time!  =p  Thanks beau~  I also used ham cut into cubes.

Lastly, 1 egg to brush the rolls before you put them into the oven.

Instructions: same as the easy fluffy no-knead bread recipe

1. Fit the dough hook to your electric mixer.  Mix all of the dough ingredients in the bowl until elastic and smooth.

2. Oil the bowl, shape the dough into a nice, smooth round ball.  Cover the bowl with a damp kitchen cloth.  Place in a warm place for 1-2 hours until it doubles in size.  My place is usually not that warm, so my trick is to pre-heat the oven for 2-3 minutes, then turn it off and leave the bowl in there until it doubles in size.

3. Punch the dough with your fist to knock it back.  Roll it into a rectangle of approximately 1/3 inch thick.

4. Evenly spread the filling onto the dough.  Roll and cut the dough into 16 pieces.

5. Grease a loaf tin with oil. Place the rolls in the pan.  Cover the pan with a damp cloth again and let it rise in a warm place for approximately 30 minutes until they look snugly fitted together.

6. Now generously brush the egg onto the rolls.

7. Bake in a 400 F oven for 30-40 minutes or until the wooden stick comes out clean.

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EASY!  I’m already thinking what to make this coming weekend.  Pizza bread?  Prosciutto bread? mmmMmmMmm  any suggestions?  =D

Related posts:

1. Easy Fluffy No-Knead Bread