My goodness…time flies. As cherry blossoms feather away, it’s already the middle of April and our country looks forward to a spring break, namely Golden Week (4/29 – 5/6). Spring is supposed to be one of our best seasons in Japan but rarely are we experiencing the pleasant “spring days”
This is a nice ‘soft dough milk bread’ which is nice to have in your bread making recipe files. The dough is the all time favorite, a soft white bread which essentially can be made into a loaf or shaped into these little table buns which you can break it with your finger at your dinner table. It’s simple to make and the best think with home made breads are….guaranteed no added preservatives.
えっ？イギリスのパン？ イギリスのパンで特徴的なパンはあまり思い浮かばないけれど、、何故か、このパンはとても美味しそうに見えて機会があったら「試すファイル」に入っていました。 まぁ〜もっともイギリスはクリスマスケーキ本場の国。レーズンも多種類。フルーツをたっぷりといれて作るクリスマスケーキ。TESCOで買うフルーツパンも意外に美味しかったわ！グレート・ブリティッシュ・シェフのサイトからのレシピなので失敗なしだと願いながら、、クリスマスケーキ風フルーツパンの記憶を思い出しながら「イギリスの葡萄パン」を作ってみました。
Fresh corn comes abundant during the summer time. I love steaming it for about 4 to 5 minutes leaving a few layers of the outer skin which lets the corn stay fresh for a couple more days than steaming it naked.
Pain Perdu, this directly translates as ‘French Toast‘ but although one of my favorite bakery in Tokyo makes a Pain Perdu – to me it is equivalent to what I or we used to call ‘Bread Pudding’ or ‘Custard Bread Pudding’ in the British-Irish food culture.
‘Cheese Curry Bread’, a recipe trial from one of my favorite bakery chef. His shop is located in a residential area of Takanawa (near Shinagawa Station) which his link to fb site – BOULANGERIE SEIJI ASAKURA. He seems to be French Bread baker studied in France and opened up his own shop in the posh residential area of Tokyo.
My ‘daily’ homemade French breads meets the typical Japanese Lacquerware.
October, being the best month for pumpkins. Here is the recipe for – Pumpkin Twist Loaf
This is our second ‘Baking Class’ from a month ago. I had both nieces, Miss M – 4 year old and Miss R – 12 year old. They worked together to make the following breads.
Trying to get back into the baking mode. ‘July 17th Sunday Bakery’, which most will be sent to my parent’s house where then be collected by my sister and brother and into the different avenues, stomach of my nieces and nephew. (lol)