Japanese White Loaf Bread with Raisins

Many bloggers are familiar with this Japanese White Loaf Bread.    I have tested the recipe with several different methods and with different flour.    The results are quite different each time.    But what I noticed is the difference of texture.    I am not sure if it is because of the additives in the flour or ?    For a while, I doubted my Kitchen Aid mixer functions as it claims, but while I was studying for my Mediterranean cooking, I came across the photo of this baker pulling this dough to show the well developed  gluten dough with "window pane" texture.     He pulled dough out of the mixer bowl of Kitchen Aid.    While the mixer is much larger model than mine, I thought of a different way to make it do the job of 'kneading'.     The new technique includes using the Paddle to do the first  approx 15+ minutes of mixing and kneading of the dough, depending on the amount of the flour mixture.     Then switch it to the dough hook to knead until the gluten is well developed to form the window pane.    The baked bread resulted in texture that is similar to the ones seen sold at the Asian bakery.    Flour - Unbleached Gold Medal all-purpose flour, instead of Cake flour - a mixture of regular flour and Japanese potato starch.     A bit of wheat germs and dark rye flour in addition to the basic ingredients for the Japanese Hokkaido Loaf Bread.
 The subsequent batch made with Wheat Montana all-purpose flour turned out with coarser larger pores.    I think a couple more testings will help me find out if it is the flour or etc....

  Improvisation of baking the loaf in covered loaf pan.  Sure, if you have the Pullman baking pan, that's great.     But for me, this works great.

 

Here is the Bread #2 made with Wheat Montana's unbleached flour.  

Texture:  Machine kneading time is the same, but the textured turned out with a bit more holes.      From my kneading experience, the more you knead, the finer the texture.      

Difference:   The bread #1 at the top is made with Gold Medal's unbleached flour & bread #2 here is made with Wheat Montana's. 

I am still not convinced with the test results.   Because when I tried it again with the Gold Medal's flour again, the result was not the same here with bread #3.     It became more airy... well we all know the truth... actually this one is caused by over proofing.      So back to drawing board.    Accurate proofing timing and control  to produce the fine product.     It's so challenging in a home kitchen.   

Curly Chicken with Fuji Apples and Fingerling Potatoes

Fingerling Potatoes are colorful and quite tasty.  Adding them to the spicy curried chickens with chopped sweet flavorful Fuji apples gave it a new face.

Turkish Pita Bread

I've baked pita bread before, but I wanted to try the Turkish Pita Bread.     It went well with Curry Chicken with Fuji Apple and Fingerling Potatoes.

Tabbouleh with Orange

 Refreshing meal!

French Bread 2012 #1

Pomegranates - Art of Nature

Sometimes your mind just need a rest from even thinking about cooking or preparing anything to eat, and just get swayed to a refreshing beautiful relaxation just by opening up a beautiful red Pomegranates.      Home grown pomegranates, too, from my mother's garden.  It  is beautiful.    How amazing.     I read somewhere that whatever and however the shape of the fruits look like nourishes the part of the body that it resembles.

Crustless Chicken Potpie

There are times that you want all the goodness of the chicken pot pie accompanied by freshly home baked bread.    

Polly's Shrimp Paella with cut Fideo

After learning how to make paella and watching several TV travel and food show to Spain, I tried my cooking skill to come up with my version of Paella - cooking only with what I have in the pantry and refrigerator already.     I have plenty of frozen shrimps, a can of tomato paste, tomato, green bell pepper, onions, cilantro, thin cut fideo noodle, Bomba rice, and various spices.   Watching how it is made in huge paella pan over the open fire and a cooking spatula the size of boat paddle is really inspirational.

Pilaf Style Rice with Cranberries and Tagine Chicken

I love the new ways to prepare rice other than steaming them in my old faithful rice cooker.
This is a dish I concocted with all the ingredients I have in my kitchen at the time.   Ingredients include dried cranberries, Jasmine rice,  chicken with skin (extra chickens from the tagine chickens,  finger shredded), cumin, red paprika, chili flakes,  onions, etc.   prepared in extra virgin Olive Oil.   Served with roasted butternut squash.   If you know the basic cooking method of making Pilaf or Risotto or Paella, you got it.     I prefer to use water as liquid, however, instead of using chicken stock or flavored stock as liquid. 

Curry Chicken Noodle Soup with Lentils and Bulgur

Soup is great for cold winter nights, and this particular Curry Chicken Noodle Soup with Lentils and Bulgur is just great to warm up your family's hearts at the dining table.   It's easy and a good way to extend a can of ordinary chicken soup into a meal.

Serves 4
Ingredients:
1 can of Progresso Lite Chicken Noodle Soup
1/4  to 1/3 Cup French green lentils, rinsed
1/2 Cup Bulgur prepared in hot boiling water already, and set aside
1 to 2 Cans of water
1/8 tsp to 1/4 tsp cumin
1/4 tsp to 1 tsp curry powder

Add the soup into a quart size pot, add 1 to 2 cans of water.   Add French green lentils and bulgur into the soup.  Add cumin and curry powder.  Bring to boil and turn to simmer.   Cook until lentils are done.   Stir from time to time.  Adjust liquid level as needed enough to cook the lentils till done.    Approximately 30 min. cooking time depending on your stove.
No need to add salt.

Serve with homebaked bread.