Here’s the recipe by the good people at King Arthur Flour, for making a traditional Pain de Mie using a 13″ long Pullman lidded loaf pan. This recipe is reproduced and adapted from their Bakers’ Banter blog, while this other post on their blog has great photos of the Pain de Mie being made and what it looks like after baking. Read the rest of this entry »


Okay, with the results of Trial #1, I’ve decided to increase the amount of sugar (to make the bread sweeter) as well as increase the potato flour to improve on the softness of the bread.

Here’re the ingredients and method for Trial #2 … Read the rest of this entry »

It’s the next day, so let us see how well my first try at making the Softest White Sandwich Bread is.

A slice of Trial #1 is on the left and a slice of store-bought bread is on the right in comparison …

20120605-084130.jpg Read the rest of this entry »

Okay, here’s my first try at making the softest white sandwich bread possible.

I’ve just returned from the supermarket, laden with Bob’s Red Mill Potato Flour & Soy Flour along with some organic lecithin granules and other groceries (I can never resist stocking up on groceries 🙂 ). I already have Bob’s Red Mill Vital Wheat Gluten, bread flour, olive oil and full cream milk powder, so I’m ready for Trial # 1.

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Since I’d started baking bread again after discovering the bread in just 5 minutes a day technique, I’ve been wanting to wean my significant other and our daughter from store-bought sliced sandwich bread to something more wholesome and maybe even cheaper.

The recipes from Artisan Bread in Five Minutes a Day as well as the authors’ follow-up books (Healthy Bread in Five Minutes a Day and Artisan Pizza and Flatbread in Five Minutes a Day) are great and delicious, but as they are artisanal French breads, they are best eaten the day they are baked … they do not keep well for more than a day, becoming dry and stale. Assuredly not what my significant other and our kid like to eat, which is pillowy soft and light like Wonder Bread … here’s a picture of some store-bought sliced white sandwich bread.


On the other hand, Artisan Bread in Five Minutes a Day does have a recipe for Soft American-Style White Bread, which has sugar & butter and makes good sandwiches … on the first day. However, it does not stay soft on the 2nd day onwards, not like the store-bought kind.

So, this got me thinking that there must be a way to reproduce the longer lasting softness of store-bought sliced sandwich bread, but without any artificial preservatives or additives. So, I’m now on a mission … to find out what makes the softest wholesome sandwich bread.

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Okay, here’s my second try to make Something Like English Granary-Style Bread … or more accurately, Dark Malt Oat Meal Granary-Style Bread, right? 🙂

20120530-120700.jpg Read the rest of this entry »

So, our kind neighbor gave us some fat bananas the other day … really fat bananas!


Here they are next to a Pyrex measuring cup to show off their size. Have you ever seen such fat bananas before?

Anyway, we’ve been wanting to eat banana bread, so I took this opportunity to bake some using these bananas.

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So, I tried to make English Granary-Style Bread (follow the link to see the recipe at Artisan Bread In Five Minutes a Day), but I couldn’t find malted wheat flakes. So, I decided to substitute that with oatmeal instead. And I’d used coarse whole meal instead of whole wheat flour for some extra crunch :-). Read the rest of this entry »

This is my favorite, basic recipe for no-fuss whole roasted chicken, which I’d adapted from a few roast turkey recipes … yeah, that’s not a typo … it is indeed based on roast turkey recipes. 🙂

I call it basic as the chicken is simply seasoned with salt & pepper. What makes this a great recipe is that it is very versatile … to shake things up, you can use any seasoning or marinade you’d want instead of just salt & pepper. If using a marinade and you want the meat to soak up the flavors of the marinade, let the chicken marinate in the fridge overnight. Read the rest of this entry »

My significant other & our daughter wanted me to make them some cookies. So, I took out my Better Homes and Gardens New Cook Book (one of my favorite go-to cookbooks for recipes) and my daughter & I tried our hands at making Chocolate Chip Cookies.

Not too bad for a first try, eh? My daughter couldn’t resist nibbling away on these chocolatey munchies even after a full dinner. Read the rest of this entry »