There are a few things that I have been wanting to make but lack the nerves to:
- Sambal (a type of chili paste that is very popular with Malaysians)
- Kaya (which I can now safely say I have attempted, but definitely not, mastered)
- Moon cake, and
My sister, M., is
body priced my ever-so-slightly-wavy can’t.
a genius when it comes to bread. She is brilliant! G. always asks for M.’s buns (hehe) when we visit my family in Kuala Lumpur. The scent of freshly baked bread never fail to make us wobbly in the knees. And a little butter on a steamy slice of bread is hmm… just heavenly. M. wrote the recipe for us a few years ago but I looked at it and felt intimidated. There’s just something about it, I thought, that was far too complicated.
Which is why, G. and I rocked up at Campari House last Sunday for a quick lesson in bread-making. G. is a huge bread fan and has always said that he’d make our own bread. That is, when he learns how-to. What perfect timing when I read that the Campari House was hosting an evening of bread-making, cheese and wine.
Bread. Cheese. Wine. Dah-yam.
With a comfortable group of 30 or so, the head chef of Campari House showed us the ropes in kneading the bread, patiently answering our questions; and educating us about the cheese selection. All the ingredients were measured out and prepared beforehand on the table – yeast, sugar, oil and water; flour in a mixing bowl and the recipe to make sure we knew what to do.
Yes, they made it idiot-proof for us.
After a few floury, kneady, punchy moments, the bread was ready for the the oven and, the cue for the cheese and wine to begin. The group headed to the rooftop for some major chill-laxation. And
before we knew it, our babies were out.
Campari House Mini Cob Loaf
- 200g Bakers Flour (high gluten content)
- 3g salt
- 4g sugar
- 6g live yeast (half for dry product)
- 5ml extra virgin olive oil & canola blend (do not use only extra virgin oil)
- 125ml tepid water (between 20°C – 35°C)
- Preheat oven at a 190°C.
- Put yeast, sugar, oil and half of the water in a bowl to activate the yeast.
- Combine yeast mix with flour and salt.
- Add remaining water, knead until smooth and elastic.
- Prove for 30 mins or until dough has doubled in size.
- Knock back and shape.
- Prove for a second time until dough has doubled in size.
- Cook in oven for 13 minutes.
- Spray with water in between cooking time to achieve a crusty effect.