BRAIDED TUNA BREAD

I bake yeast bread quite often because my family loves them.    My boy specially requested this bread for his breakfast.

It is a great bread to bring to potlucks or family gatherings.  Filled with tuna, you can also choose other stuffing of your choice.

If you have a bread machine, the process is even easier because the machine kneads the bread for you. But if don't have a BM, no worries! Good old fashioned kneading with your hand is perfect (it's a good workout).

Using a sweet dough,  this bread turned out soft and  buttery, however frozen bread dough may also be conveniently substituted by time pressed readers.

BRAIDED TUNA BREAD
Yield   :     2 mini loaves

3 cup all purpose flour
2 tablespoon cornflour
3 tablespoon dry milk
3 tablespoon soft butter
2 tablespoon sugar
1 cup warm water
2 tsp instant yeast
1 tsp salt

FILLING
185 g  tuna flakes drained
1 big onion chopped
3  tablespoon light mayonnaise
salt and black pepper to taste

METHOD

Combine all ingredients except the filling in a mixing bowl, mix and knead using your hand, a stand mixer or bread machine set on dough cycle - to make a soft and smooth dough.

Place the dough in a lightly greased bowl, cover and allow to rise for 1-1.5 hours until doubled.

In a medium bowl, combine all ingredients for the filling.

Gently punch the dough, transfer onto lightly floured surface. Divide into 2 equal  portion.

Roll out each portion into 9 x 12 in rectangle. Spread half of the filling down the center section.

To form the braid, cut 1 in cross wise strips down the length of the outside sections. Make sure both sides have  same number of strips.

Starting from the left, lift the top dough strip, gently bring it across the filling diagonally. Repeat on the other side so that  2 strips crisscross each other.

Complete the other piece of the dough using same step.

Cover and let rest for 45 minutes. Towards the end of rising time, preheat oven @ 190 C.

Bake for 20-25 minutes until golden brown. Remove from the oven, brush with melted butter.

Transfer onto rack to cool.

Linking to  Yeastspotting 11-2-12

OATMEAL SESAME COOKIES & DAILY BUZZ MOMS TOP 9

I have combined 2 of my favorite ingredients to come up with this wholesome, chewy cookies to serve at snack time or even quick breakfast.

This recipe is deliciously  made with rolled oat and sesame seeds, as a result it's a great source of fiber. A real treat in my books.

Would recommend doubling the recipe if  you are taking them to a party since you only get around 20 cookies  using the recipe below.

OATMEAL SESAME COOKIES
Yield    :    20 cookies

1/2 C rolled oat
1/4 C fine sugar
70g softened butter
3 tablespoon milk
1/4 tsp baking powder
2 tablespoon black sesame seeds
1/4 C plus 2 tablespoon all purpose flour

METHOD

In a mixing bowl, stir together flour, baking powder.

Mix in rolled oat and sesame seeds.

Cream butter and sugar, add in milk, stir to combine.

Using a rubber spatula, fold the wet ingredients into flour mixture.

Roll mixture into 1 in ball,  flatten slightly. Place them onto baking sheet.

Bake for 15 minutes @ 160C. Cool in the pan for 5 minutes before transferring onto rack to cool.

Store in an airtight container.

DAILY BUZZ MOMS - TOP 9

The above post was included in Daily Buzz Moms / Crazy for Cookies  - Top 9 on  Oct. 27, 2012 . Thanks  to Daily Buzz Moms for featuring my Oatmeal Sesame Cookies.

BINGKA LABU/ BAKED PUMPKIN CAKE GF

This is a traditional recipe, often served during breakfast or as a tea time snack.  Normally made with wheat flour and coconut milk either steamed or baked without any leaving agents.

Here is my first attempt using gluten free flour ( rice flour and cornflour) and much lower sugar but you can also  use wheat flour.  After all, it doesn't effect the taste of this bite size kuih.

When preparing the pumpkin puree, don't discard the seeds, toast them in a microwave or oven and use it as a topping..

My family thought it was delicious and I'm so pleased with the result of my experiment.

BINGKA LABU/BAKED PUMPKIN CAKE GF
Yield  :    7 in loaf

1/2 cup superfine rice flour
1/2 cup cornflour
1 1/4 cup pumpkin puree
1/2 cup  evaporated milk
1/4-1/2 cup castor sugar
1/4 tsp salt
1 tablespoon vegetable oil
1/2 tsp vanilla extract
pumpkin seed for topping

METHOD

Preheat oven @ 180 C and lightly grease a 7 in pan with butter.

Whisk together milk, salt, oil, sugar, vanilla extract and pumpkin puree in a  bowl.

Place flour in a mixing bowl.

Now add the wet ingredients to the flour.

Stir until well blended.

Pour into prepared pan, sprinkle with pumpkin seed.  Bake for 35-40 minutes until a skewer inserted comes out clean.

Cool in the pan for 10 minutes. Transfer onto rack to cool.

GLUTEN FREE CHOCOLATE BITES

For wheat free and gluten free lovers, this recipe is for you. I love to experiment with gluten flour although none in my family was diagnosed with celiac disease.

Made with  3 types of  flour, one can't really tell the difference, it tasted almost the same but  the texture was not as smooth compared with one using wheat flour. You can also use store bought  gluten free flour or mix your own  that works best for your needs.

Easily turned  them  into bars by using 8 x 8 in pan.   Do omit the yogurt if you're allergic  to dairy and use total 1/2 cup of oil for this recipe.


GLUTEN FREE  CHOCOLATE BITES
Yield   :    8

1/2 cup  superfine  rice flour
1/4  cup  tapioca flour
1/4  cup cornflour
1/2 cup brown sugar
2 tablespoon unsweetened cocoa
1 tsp baking powder
1  medium banana mashed
1/2 tsp vanilla extract
1/4 cup plain yogurt
1/4 cup melted butter or oil
silvered almond for topping (optional)

METHOD

Preheat oven @ 180 C. Fill muffin pans with muffin cases.

Combine rice flour, tapioca flour, cornflour, cocoa, sugar  and baking powder in a mixing bowl.

In a medium bowl, combine yogurt, oil, vanilla  and banana.  Now add this mixture to the dry ingredients.  Stir until well combined,

Scoop the mixture into the cases 3/4 full. You should able to fill 8  muffin cases.  Decorate tops with slivered  almond if desired.

Bake for 15 minutes in a preheated oven  @ 180 C or until a skewer inserted comes out clean.

Transfer onto rack to cool.