Sometimes I’m wondering how can this blog last this long.
I’ve made two blogs in the past but none of them last more than a month. I was done after like 3 or 4 recipes in it. Fact.
I’m a such moody person. One day I can like and want to do everything. The next day I don’t feel like doing them anymore. Same thing with this blog. If you don’t see any new post from this blog for a week or so, it means I don’t have the mood to write anything. Not because I’m busy or don’t have anything to write about (except on holiday). Just like hubby always say about me, I’m a difficult person. I change my mind a lot. I change my mood a lot. So I really have no idea how he survived all this time. I’m thankful of course and I just hope he won’t give up with me. Be strong husband! ^_^
I’ve made so many breads using this recipe. But I’ll write the recipe down here again.
This time I make another sausage bread, I wrote about it here before as well. And the other one is Bread with Apple Pie Filling. This one is just pure random. I had 2 small apples left and I didn’t know what to do with them, so I chopped them up, mix with cinnamon powder, sugar and melted butter.
Sausage and Apple Bread
- 600g flour
- 100g sugar
- 2 tbsp powdered milk
- 1 egg + 1 egg yolk
- 10g dry yeast
- 200g water roux
- 180ml warm water
- 75g unsalted butter, room temperature
- 1 tsp salt
- 1 pack chicken / beef sausage
- 50g flour
- 250ml water
- For water roux: In a medium pot with medium heat, put flour and pour water slowly. Mix well until you see no lumps. Because we need a nice and smooth mixture. Cook until it starting to bubbles and take off from the heat. Set aside.
- In a bowl, put flour, sugar, salt, yeast and milk. Mix well.
- Add water roux, water and egg into the flour mixture and knead it well (until nice, smooth and elastic). It will take around 7 to 10 minutes to knead the dough by hands or around 5 minutes with standing mixer.
- Add butter and knead some more.If the dough is still a bit hard, you can add more water (1 tsp at a time), or if it’s too soft, you can add flour (1tsp at a time).
- Let it rest for at least 45 minutes or doubled in size.
- Divide the dough into 60g each. Here is the fun part, you can shape it into anything you like).
- Once you’ve done with the fun part, let them rest again for 30 minutes and cover with plastic wrap. Meanwhile, you can preheat the oven to 180C.
- Brush with egg wash.
- Bake for 15 minutes.