[pagbati]

This skinless, flat sausage is known as Lorne sausage in Scotland. Consisting of 50/50 pork/ beef and a range of spices. You can of course, add whatever spices you prefer. This would be part of a Scottish cooked breakfast or as often as not, served with a soft bap (roll), same as you would a burger.

 

[Gary D]

This is one of those foods that our American friends often have trouble getting their head around. Known by a variety of names i.e., Black Pudding/ Blood Sausage / Blutwurst; very common in Europe and certainly in UK. It’s a standard part of a breakfast fry up in Ireland and Scotland. Don’t knock it till you’re tried it guys!

The nearest filipino equivalent would be Dinuguan.

 

[pagbati]

A classic German recipe, stollen is often made well in advance of Christmas to give it time to develop. We prefer stollen that has a layer of marzipan running through the centre.

 

[pagbati]

Christbrot on the other hand is a lesser known German recipe and a simpler version of stollen that doesn’t need time to mature. It has a lighter texture and is best eaten freshly baked. Even better toasted.

 

[Pugwash01]

Thanks Steve, I think I mentioned to Mark before starting this thread that my aim was to try and encourage fellow expats to do more home baking. Of course, not everybody wants to spend time in the kitchen so these posts won’t apply to all. But for those that do, by seeing some of these breads etc., I’m hoping to inspire them to try their hand.

I appreciate that you’re snowed under at present with all the construction going on at your place; but maybe when it’s all done, you’ll come back and say, ‘Hey, I’m ready now, how about ing on that recipe for such and such? That would be something.

Well pagbati, you inspired me to try, never made bread before, tried a simple white bread recipe of t'internet, tasted delicious, will try wholemeal next!

 

[bigpearl]

Envious guys, miss baking bread, scones and cakes in the oven, even miss making damper and bread in a C/I camp oven. I hope 2 months and I'll throw my failures into the ring. great post and inspiring.

Cheers, Steve.

 

[pagbati]

Well pagbati, you inspired me to try, never made bread before, tried a simple white bread recipe of t'internet, tasted delicious, will try wholemeal next!

Pugwash 01, welcome to the wonderful world of bread making and well done for having a go. That’s a very impressive first loaf with a decent looking crumb. Do bear in mind that whilst baking with wholemeal adds more nutrition and flavour, wholemeal flour tends to be more thirsty and wholemeal loaves tend not to rise as much as those made with 100% white bread flour. You may want to add wholemeal in small increments, say no more than 10% at a time and see how it goes. Keeping good notes of everything you do during your bread making process, including timings, will also help you identify any problems that may arise.

 

[Quezon Expat]

We've been making bread since the Covid time and enjoy it. We've been using the locally available all purpose flour and find the bread dense but quite good. Any suggestions for making a lighter loaf of bread?

 

[sigisige]

We've been making bread since the Covid time and enjoy it. We've been using the locally available all purpose flour and find the bread dense but quite good. Any suggestions for making a lighter loaf of bread?

The all purpose is more suited for cakes and such, try finding stronger flower.
Keywords to look for can be spring wheat, hard red flour, perhaps you can find it on baking speciality shops or the supermarket.
I have tried ask for it in different local markets resulting in the long stare and a "no sir we don't have that"
The one time I got hold of it was when they were measuring up flour in plastic bags and I saw that the flour sack read red hard wheat.

Another thing is high hydration.
I usually bake with 75 %, that means I use 375 grams of water to 500 grams flour.
75%can be quite sticky and wet, so perhaps start at 65% and work yourself up.
If you bake panbreads like focaccia you can use an even higher percentage.

And a last advise would be longer resting time for the dough, longer rest will allow the gluten to develop properly.

 

[pagbati]

We've been making bread since the Covid time and enjoy it. We've been using the locally available all purpose flour and find the bread dense but quite good. Any suggestions for making a lighter loaf of bread?

I agree with Sigisigi. Strong flour, or Bread flour is called No 1 or 1st Class flour over here. If you can’t get it from your local supermarket, there is usually a ‘trading shop’ in most decent sized towns that sell all sorts of baking ingredients to the bakery business’. You can of course, buy it online from Lazada etc. By the way, if I have to keep flour for over a month, I tend to freeze it and have never encountered a problem doing this. I only mention it as it’s always cheaper to buy larger amounts online due to shipping costs.

 

[bigpearl]

Yep agree you need bread making flour pagbati or it won't rise , that takes time and patience or you end up with a brick. We are fortunate as we have a few suppliers with decent flour. The plain flour is for cakes with baking soda or crumbing the fish/chicken. For the better the varieties AJ brand (many flavours) before the egg and crumbs, Maganda, Like your creations pagbati.

Cheers, Steve.

 

[Pugwash01]

Pugwash 01, welcome to the wonderful world of bread making and well done for having a go. That’s a very impressive first loaf with a decent looking crumb. Do bear in mind that whilst baking with wholemeal adds more nutrition and flavour, wholemeal flour tends to be more thirsty and wholemeal loaves tend not to rise as much as those made with 100% white bread flour. You may want to add wholemeal in small increments, say no more than 10% at a time and see how it goes. Keeping good notes of everything you do during your bread making process, including timings, will also help you identify any problems that may arise.

Thanks pagbati, I found a wholemeal recipe online that recommends mixing in some white bread flour, will give that a go this weekend.

 

[pagbati]

Keema Samosas - Traditionally made with lamb or goat, you can also use ground beef, which I’ve done here. They make a nice change from the standard vegetable samosa. We prefer a very thin, light, hot water crust pastry made from AP flour, butter or margarine, salt and very hot water. Although rolling out and filling the pastry can be a bit time consuming, it’s a very easy pastry to work with and well worth the effort.

 

[pagbati]

****, or Filipino Steamed Rice Cakes. It’s often said that you shouldn’t mess around with a classic and the **** is definitely a Filipino classic. However, as we don’t share the locals love of over-sugaring everything and adding processed cheese to these little delicacies, what’s an expat supposed to do? I couldn’t help but tweak the recipe. So, instead of all white rice, I used 50% freshly milled red rice, reduced the sugar by 50 percent, left off the cheese topping and ended up with a wonderfully light and airy, really tasty, and more nutritious ****. Very pleased with the outcome; this one’s a keeper! The other half wants to try 75% red rice next time; it’ll be interesting to see the outcome. Using that amount of wholegrain rice could upset the balance and we end up with door stoppers.
Note: Upon checking the preview for this post, I see that for some reason, the system has replaced **** with four asterisks. Very interesting; is there something about this word I don't know about? Let's try the phonetic alphabet : the Filipino rice cake called Papa, Uniform, Tango, Oscar. Aagh, just googled it and got the answer. Still, it's a bit rich not to allow it on here.

 

[pagbati]

40% Wholemeal Sandwich Loaves Two ‘everyday’ sandwich loaves, great crust, nice and soft on the inside. Apart from the scoring, these two loaves were identical in every way and baked side by side in the oven. Interesting to see the effect of two different types of scoring. The front one having a much better appearance.

 

[NewfieDrool]

40% Wholemeal Sandwich Loaves Two ‘everyday’ sandwich loaves, great crust, nice and soft on the inside. Apart from the scoring, these two loaves were identical in every way and baked side by side in the oven. Interesting to see the effect of two different types of scoring. The front one having a much better appearance.

is the oven gas or electric?

they both look so yummy 😊

 

[pagbati]

[QUOTE="NewfieDrool, post: 15411391, member: 1811575" is the oven gas or electric? they both look so yummy 😊
[/QUOTE]

A Bosch electric oven.

 

[pagbati]

Sultana & Cherry Fruit Cake - If you want something similar but don’t want to wait for your Christmas or Dundee cake to mature, a good old fashioned sultana and cherry cake makes a great stand in. Soaking the dried fruit in brandy helps, as does a feeding of brandy after baking. This one is ready to eat the day after baking, although it will also develop further if left for longer. Freezes well too.

 

[Gary D]

Sultana & Cherry Fruit Cake - If you want something similar but don’t want to wait for your Christmas or Dundee cake to mature, a good old fashioned sultana and cherry cake makes a great stand in. Soaking the dried fruit in brandy helps, as does a feeding of brandy after baking. This one is ready to eat the day after baking, although it will also develop further if left for longer. Freezes well too.

Did you use the bottled cherries as we have had to bb box glace cherry here.

 

[pagbati]

Did you use the bottled cherries as we have had to bb box glace cherry here.

I used glace cherries that I sourced from All About Baking; they have 52 stores throughout the Ph, 24 of which are in the NCR.