Stuffed Potatoes Sandwich

This recipe is guaranteed to satisfy any bread lovers young and old...

Very simple to make.

1. First, make the filling by boiling 2 big US potatoes till soft.
2. Mash them up in a bowl.
3. Add in 2 slices of cheddar cheese..or cream cheese if u like it creamier..or butter..if u can afford to grow sideway.
4. Throw a can of Ayam Brand Mild Tuna Mayonnaise (Am juz wondering whether Ayam Brand have a food recipe contest..if yes, pls dun copy this recipe and send ok..give me some chance to win)
5. Throw in some chopped scallions / onions..blend it together using spoon.
6. Lastly season with some salt..if u like pepper, put pepper, if you prefer chilli powder or even mustard or curry powder..just blend it in..it's basically up to you.
7. People who dislike cheese..juz omit the cheese and stir in mahyonnaise.
8. Spread the filling on sandwich bread, stack 3 pieces together.
9. Send it to oven and bake at 180 degree celcius for 15 min.

The filling can also be used to make toasted sandwiches using the sandwich toaster..but the output is not as tastier than baking the sandwich in an oven. Try it out!

Variation:

1) Substitute canned tuna with chicken ham and bacon.

2) Add in some cubed pineapple and call it Baked Hawaiian Potatoes and Ham Sandwich

This is the leftover filling..i just bake it without bread..yummy..

Seaweed & Chicken Ham Roll

I believe sandwich is the most convenient breakfast idea.It can be a hazardous or healthy snack, depend on what lies in it... 

This sandwich roll can be prepared in a jiffy. 

Simply top the bread with a layer of cooked ham, seaweed and a cucumber stick with some mayo or thousand island sauce. Just roll it like a sushi. Wrap with cling film.

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Sweet Potato Bun

If Glycemix Index (high carbo) is not your major concern, this sweet potato bun recipe is a must-try. The texture for this bun is very soft and fluffy. You can eat it on its own without any filling. As for me, I will always think that it is best served steaming-fresh from oven with hot coffee!

Ingredients:
(A)
600g Bread Flour (High Protein Flour)
50g Sugar
1 1/2 tsps Salt
1 1/2 tsps Milk Powder
4 tsps Instant Yeast

(B)
1 Egg
270 ml Cold Water

(C)
120g Mashed Sweet Potatoes
60g Butter

Method I: (Manual- do some hand exercise before you consume these carbo-packed bread..)
1. Mix (A) till well blended.
2. Add (B) and and knead till form a dough.
3. Add (C), continue to knead till form a smooth and elastic dough.
4. Make the dough into a ball. Put it in a bowl and cover with a clear film. Put in a warm place to prove for 45 minutes.
5. Knead again and mould dough into a ball and leave it to rest for a further 15 mionute.
6. Divide the dough into several 30g pieces, mould them into balls and put them on a greased 23 cm square baking pan. 16 pieces per pan. Makes 2 pans.
7. Cover and leave to prove for 40 minutes, or till twice the size.
8. Brush with eff wash and bake for 25 min on a 180 degree oven.

Method II: (Using Bread-maker/Mixer)
1. Just use the machine to complete step 1,2 and 3 in Method I.
2. Prove for 1 hour, followed by with the remaining steps.

I used a bigger pan, so have divided the dough into 20 portions. Some balls are smaller since I have used up the dough in getting 20 pieces. I replaced 100g of bread flour with whole wheat flour.

Hot from the oven...

Up close and personal with my sweet potato bread. To make mashed potatoes, just steam it and mash. Do not discard the sweet potatoes skins for added fiber.

The end result

Wholemeal Loaf

Another bread-venture...
Another simple to follow recipe..... (basically most of my recipes are meant for the idiots and lazybones)

Ingredients:
450g high protein flour
250g whole meal flour
290g cold milk
1 egg
2 tbsp sugar
1 tsp salt
50g grape seed oil/butter/margarine (up to you)
15g of yeast (apprx 2 tbsp)

Methods:
Mix all, using a mixer of course.
Anyway, mixing with hands are not prohibited.
When the dough is formed, just rest it for 1 hour.
After an hour, punch it down and give at least 10 minutes of kneading and punching.
Look, yeasts are like humans. Warmth make it alive and kicking. You have to treat them with passion. Just let the warm of our hands to give the dough few minutes of massage and you can see the dough swell gradually (dun think otherwise)
Grease a 9x9x5 inches bread pan (1 large loaf size) and throw the dough in
Let it rise for another 30minutes or until double in size
Preheat oven to 200 degree C for at least 8 min before putting the pan in.
Bake for another 25min or till the surface turned golden brown.
The bread is cooked when it shrink a little.


This bread has a light and soft texture despite it is weighed down by the wholemeal flour. I just love tapping on it to hear the hollow sound when it's done.

Best eaten when toasted!

Bread Story

I bought this breadmachine when I was 6 months into my last pregnancy. With a round belly, I carried this breadmachine, walking 4 level of staircase down from a shopping complex. It took me another 20 minutes of walking distance to the Bank Negara Komuter Station and yet another challenge awaited. There was an arch-shape overhead bridge with at least 50 or more staircase to go up and down and I repeated the climbing up and down the second time when I disembarked from the train reached home safe and sound with my newly bought breadmachine.

I could do all these crazy stuffs because of my "perseverance" and " fear-not" enthusiasm into healthy dieting. When I found out that I was pregnant, i suddenly turned out to be a health freak and sworn to give the most nutritious food to my baby. When I saw this machine in the product catalogue, I told myself, this is what I want and I need to get it! So without much considerations, i headed for the shop to get it.

I have made numerous loaves using this breadmaker but 9 times out of 10 times, the outcome was a real let-down. The bread is either too moist or too hard. Nonetheless, it's edible. I convinced myself that although the bread is not tasty, but I must eat it cos indeed it was packed with good nutrients which are essential for my to-be-born baby. I have dumped in lots of goodies such as olive oil, walnuts, organic honey, wholemeal flour, and any such stuff you can get from a health food store.

Over the years, with innumerable failures, I have discovered the secret of a good bread lies in the hand of baker and not the breadmachine(i really don't understand why it took me so long to realise that, perhaps it is natural for people to always put the blame on others than admitting their own weakness). I have improvised through numerous trials and errors again and the quality of my loaves gradually improved from one attempt to another. At times I seemed to be hitting on the jackpot- the quality turned out to be closed to bread story standard(ahem!) Though my loaf would failed once in awhile especially when I did it in a hurry without letting the dough enough time to "prove" itself, my loaves taste a lot more better than the earlier attempts. The secret of the missing main ingredients which I discovered from my breadmaking venture is - "PATIENCE". Yes! PATIENCE IS THE MAIN INGREDIENT OF A GOOD LOAF!

At times, I discovered that this main ingredient is hard to find, I decided to do a trade-off. When I lose my patient to bake a loaf in a slow and steady manner, I resort to quick win, i.e. get a pack of bread mix from the baking ingredients shop. Finally, I am convinced that patience can be bought..hehehe!:-p

Look at the picture below, this is the fully proofed bread dough after 1 1/2 hour





I brush the loaf tin with olive oil - so to convince me that this homemade loaf is worth far more better than the bakeries'.

End result after cutting - It's soft and fluffy


Wanna bite?? 2 slices have gone into my stomach before this picture is taken...

If you are interested to bake your own loaf? Just get the bread mix from BRP Baking Ingredient shop. Worth trying...