I’m gaining a little bit more confidence with bread now. Though I’m still wary. When it comes to living organisms that I have no control over, I feel it can be a little unpredictable. However, so far so good. I’m kinda loving my latest acquisition – Collected Recipes by Kristin Hove. What drew me to the book was the various contribution from Hove’s friends from all over the world. And more specifically, there were wonderful recipes for Kladdkaka (Swedish chocolate mud cake) and Italian arancini balls. Leafing through the pages reminded me of my travels through Scandinavia and Europe. I may be grounded for now, but I can always access those lovely memories through food. This is originally called ‘horns’ for its croissant like shape but it is so soft, buttery and milky, I decided it should be named something else. It’s really nice with a bit of jam. What I did was to add chopped dried apricots and raisins in one batch and dark chocolate for the other. I think the sky is your limit. I wonder if it works well with curried chicken like a Japanese curry bun or a bit of sausage to make sausage rolls. I have to give it go and let you know.
But do try this wonderfully simple recipe. It’s very easy and great for bread beginners (like me).
- 125g butter
- 2 cups milk (I used low-fat as that's all I had)
- 1 sachet dry yeast
- 5 cups flour
- 2 tsp salt
- 3 tbsp sugar
- melted butter, to glaze
- Melt butter over a low heat in a pot, then add milk and sugar.
- Let the milk mixture heat up to approximately 30°C then add dry yeast. Set aside for 10 minutes.
- Combine flour, salt in a mixing bowl then add the milk and yeast mixture. Knead well (about 15 minutes) until dough is smooth and not sticking to the sides. Let the dough rise or double in size for an hour.
- Punch back dough and let it prove for another hour. This strengthens the gluten in the bread and gives the bread a better structure.
- Preheat the oven to 200°C.
- Divide the dough into two portions. Using a rolling pin, flatten the dough into a rough shape (40cm diameter). Cut into 8 pie wedges. This is where I add the chopped dried fruits / chocolate (if using). Roll each slice from the wide end to the point, then curve the dough slightly into a crescent.
- Place on a tray with baking paper, brush with melted butter and let it rise for 20 minutes and then bake it for 15 minutes.
Remember I was telling you about The Fine Design craft market here? Well, it went really well. Thank you to those who popped in to say hello (and dropped juice for us girls). Your company was deeply appreciated. And especially to the nice people who supported the business by purchasing Happee Monkee things, a massive, huge THANK YOU to you! I get to do the things I love because of you. So, thanks, from the bottom of my heart.
As much as it looked bright and sunny in the photos, it was pretty chilly. Good thing there was five of us (Mr. G, Chic, Dee2x, J-Dog and me). It was noticeably less cold when the girls came back from their walk. Chic had her adorable felt men (which I nickname ‘Chic Magnet’, Dee2x had her awesome Happie Mugs mugs and I had my iPhone cases and prints. Mr. G was our F&B man, constantly supplying us with food and J-Dog – our mascot, was literally, the chick magnet. He was seriously too cute.
I think my favourite thing about the market was being able to interact with my customers. There were some really funny moments. At least two people came up to me to ask if I would sell my typewriter (no); one guy asked if I sold ribbons to the typewriter (no); and one lady asked if I would sell the little wind-up tin taxi to her for her 4-week-old grandson. Sadly, I bought the little tin car from Tokyo so it is quite dear to me. I would have sold it if I had bought it locally, but there are some things that money just cannot buy. Sorry lady.
The vintage typewriter attracted attention not just from the adults but children alike which I was pleased about. I let them tap at the keys, told them there were no delete buttons, or that it didn’t use electricity. It was good to show it off to the kids, and I’m glad they had fun with it. Who knows, one of them might be the next Hemingway.