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The Bread Trilogy
Most of the time my recipes come from a desire to avoid a store bought food item. Usually it ends up saving money, gives better flavor, and gets rid of all the extra ingredients that companies use for things like texture and freshness. We recently moved to Japan and bread at the American commissary is much more expensive and the quality is lacking. While I do love the bread at the local grocery stores, the situation pushed me to come up with a sandwich bread recipe we enjoy. Now to be honest, if you are looking for a recipe that will perfectly replicate commercial bread, this just won’t happen. Some…
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Classic White Sandwich Bread
This recipe will make two loaves of bread. Ingredients 6 cups of all purpose flour 1 cup of whole milk 1 1/3 cups of warm water 8 tablespoons butter – melted 1/4 cup of sugar 1 1/2 teaspoons salt 4 teaspoons active dry yeast Instructions First pour 6 cups of flour into a large mixing bowl, and remove 6 tablespoons of that flour and put it in a saucepan. Measure your water and take out about 1 cup of the water and pour it in with the 6TBS flour. (this is the start of the Tangzhong method). Cook the flour and water mixture over medium high heat, whisking the whole…
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Chicken Katsu (fried chicken cutlet)
Okay like I start all of my posts like this, this is NOT an amazing authentic Japanese recipe! I started out following a more traditional recipe and eventually made it my own. This is the recipe I use for when we make Japanese style curry. But these cutlets have so many uses! I share how we use them down below! Also, I wanted to share pictures of my whole process, but I can’t find them to save my life, so I will add them later! For now, a picture of the end result will have to do. READ THIS BEFORE YOU BEGIN!!! There won’t be exact measurements because it all…
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Sour Cream Enchiladas
I guess in reality I should title this “enchiladas” since the only similarity they have to authentic enchiladas is that there is meat wrapped in a tortilla, topped with sauce, and baked, but that’s about it… But I’m not going for the most authentic, this is just a recipe that has been evolving over several years of marriage. We kept saying, “these are good, but what if we added….” Since we haven’t added anything more to it the past few times I’ve made it, I guess it’s time to post it! …but I guess there’s always a chance I’ll edit this in the future because I changed the recipe again.…
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The Bread Trilogy
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Pickled Jalapeños
Ingredients Jalapeños (I use about 4-6, the amount doesn’t really matter, you will just need to make sure there is enough of the liquid to cover them in the jar) 1 Cup Water 1 Cup Vinegar 2 Cloves of Garlic 1 TBS Sugar (PLEASE read the note about this below!) 1 TBS Salt Instructions Cut up jalapeños how you prefer. Place them into a container with the garlic. Bring the Water, Vinegar, Salt, and Sugar to a simmer. Stirring to make sure the Salt and Sugar get dissolved. Pour over the jalapeños to make sure they are covered. Let cool to room temp and then keep in the refrigerator. Note:…
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Pickled Onions
Ingredients Half of a Medium Red Onion thinly sliced 1/3 Cup Grated Beet (Completely Optional) 1 tsp Peppercorns 2 Cloves of Garlic 1/3 Cup White Vinegar 1/4 Cup Apple Cider Vinegar 1/2 Cup Water 1 TBS Sugar 1 tsp Salt Instructions Place the Sliced onion in a container along with the garlic and peppercorns. Place the Beet, white and apple cider Vinegar, Water, Sugar, and Salt in a saucepan and bring to a simmer. Strain out the beet and pour liquid over the onion making sure it is completely submerged. Let it come to room temperature before placing in the refrigerator. Let it sit for a few hours before using.…
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What is a Sourdough Starter??
With everything going on lately I have gotten a pile of messages asking me about my sourdough. Especially with many stores selling out of bread and yeast. To most people The whole process seems a little daunting and confusing. So I wanted to share what exactly Sourdough Starter is and how it works. I think that when people understand how something works, it really helps make the process easier! I will also link the blog I use for my starter and sourdough loaf recipes. What is Sourdough Starter (S.S.)?? S.S. is just a mix of Unbleached Flour and Chlorine Free Water. When you add the water to the flour it…
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The Bread Trilogy
