Super Soft "Custard" Bread

This is another wonderful tasting bread recipe that I got from one of blog site that I linked through my "inspiration" bloggers in Malaysia and Australia.  http://smallsmallbaker.blogspot.com; She calls it the "Super Soft Custard Bread".  Please obtain recipe from her site.  Here is how mine turned out.  As everyone's oven behaves differently "sadly", I baked this loaf in my Turkey Roast Pan - idea:  to keep moisture in.

Lime Chiffon Pie

Finally got some Lime that have gotten ripe.  This is one crazy year.  Some of the plants are not ripening at all.  But, rather than the weather at fault, I think I don't have enough "gardening" knowledge to give them the boosts.

I am really pressed with the time, so I am going to post photo journals first and then, return with details.

The next day, when I was ready to serve, I was so surprised by the boo boo.  I did not process the agar agar powder correctly and caused the pie to go flat after 18 hours.  My co-workers were gracious to still try some.  Tasted good, but flat.... hmmm... that really got me to test the agar agar powder that evening.  Yep - it's made to work just like it is suppose to.  It was my fault.  I did not melt the granules of powder until fully dissolved.  So, the pie fell flat.  It was so disappointing.  My hand-whipped meringue was so beautiful....   Will do better the next time.

Le Pain Francais Test 2 - Julia Child (French Bread)

This is Thursday night's result.  I learned to be calmer and patient with this formula because it is so simple.  I love the hand mixing technique.  No Mixer.  Nothing more than a few things to wash.  The mixing and kneading techniques are the same as Test 1's.  I recall doing the similar 'Slapping' down the wet dough in making Japanese style sweet bun.  The technique works quite well to bring the wet sticky dough into smooth workable dough in a short time better than my mixer could.  (Double click on image to view details).