Often people wonder how I manage to finish up the massive amounts of baked goodies I make. Besides my kids, husband and their friends, my lovely neighbours have now become my official tasters. It is really nice when you find people who are enthusiastic to taste something completely new. Sometime back Vijaya, my neighbour, happened to tell me about these Chinese steamed buns or Bao that they tasted in a restaurant and asked me to try it. So here it is. I just hope I have a couple of them left for her to taste when she gets back from…
Every time I make a whole wheat bread, it gets better. That’s the best thing about bread baking, you keep getting better with time and practice. This isn’t a difficult recipe but it does takes a long time. I have found that slow long fermentation works brilliantly for whole wheat breads to improve both texture and flavour. I am pretty happy with how these turned out.
I could look at this loaf forever. What a beauty! The English muffin bread is so soft spongy and one of the most delicious breads I have eaten. I know we must slice breads once they cool off completely but I simply couldn’t resist eating a warm slice of this bread. This is yet another recipe adapted from King Arthur Flour’s blog.