French baguette is quite difficult to handle though the ingredients are very simple. For me, the most difficult part is to score the bread. I am still working on it so that it would look better. Taste-wise, it is quite good already. =)
Walnut raisin bread is one of our family's favorite. The original recipe calls for stout (dark beer) or caramelized sugar to give some brownish color to the bread. I substituted with water, so it looks a little whiter than those sold in the bakery.
This is a Hong Kong style bun called Pineapple Bun. Not the healthiest bun on earth due to the amount of butter (or lard if you choose to) used but very tasty and hard to resist during the afternoon tea time.
This probably is easiest bread to make. No kneading is needed. Once the flour, water, salt and yeast are mixed in the bowl, all you need to do is to leave it on the counter top for 12-18 hours. Then, it is ready to be slightly folded on a piece of parchment paper and rest it while you preheat the oven and the cast iron pot. Now preheat the oven to 230 degree Celsius and heat the pot for 30 minutes. Transfer the dough on the parchment paper directly to the heated pot. Cover it and bake to 30 minutes. After that, open the lid and bake for another few minutes or up to 15 minutes, depending on how crispy you like the crust to be. Viola, a beautiful artisan bread is ready!
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