I have made this bread about 4 to 5 times this month. I made two loaves at the time and must admit the result is rather good and I improve with time. Yes, my kneading technique makes me, almost, feel like a professional baker.
This recipe makes 2 loaves and I use the American system for quantities for this recipe
- 1 cup of warm water
- 2 tsps. of instant yeast
- 5 ½ cups of plain flour
- 1 cup of milk
- 2 tbsps. of melted butter
- 1 tbsp. of salt
- 2 tbsps. of sugar
- In a large bowl add the yeast and 2 tsps. of instant yeast and let it stand for 10 minutes until the yeast has totally dissolved.
- In a jug mix the milk, melted butter, sugar and salt and add it to the yeast
- Add and mix the flour to the bowl one cup at the time
- Tip the dough on a floured surface and mix, for at least a good 10 minutes and the dough until is smooth
- Form the dough into a ball and put it in an oiled bowl. Cover the bowl and let the dough rise for a minimum of one hour or more until it double in size
- Remove the dough onto a floured surface and knead it again for about 2 minutes. Cut the dough in half, form two balls and let it rest for about 20 minutes
- Oil two rectangular moulds
- Shape the two balls into thick long rolls and place them inside the moulds. Cover the moulds and let the dough rise for one hour or more. It should double in size
- Cook in a 200 Celsius oven for 40 minutes. Let the bread cool a little before un-moulding.
Sun-dried tomatoes are expensive and now appear less and less on supermarkets shelves. Kenya is tomato country and I would encourage farmers to sun-dried some for the local market and export. This dish is flavorful, fast to make. I serve it with Penne. My recipe is for 2 or 3 portions. Continue Reading
I bought some beautiful jalapeno peppers to pickle. I often put pickled jalapeno peppers on my tuna sandwiches or put them in my Cheese Quesadillas. Yes, I like pickled jalapeño peppers and it does give it a special taste.
If you want to do some serious and long lasting pickling you must properly sterilize the jar. You have various methods for the home cook of which the easiest, for me, is to boil the jar and the lid in water, cold start, for 20 minutes. Continue Reading
Harissa is a hot chili paste or thick sauce from North Africa. It is absolutely addictive with tagines or couscous dishes needing some heat. Normally it is sold in tubes or small tins. I have seen it only once in Nairobi. It was at Springfield butchery at ABC plaza.
So by necessity I do it myself. Warning, it is the only recipe which I found boring and seriously tedious to make. Yes, deseeding chili is a slow process. However, the reward is a fantastic and high quality product. My friends love it. Continue Reading
I decided to revisit the chicken lollipops which have been around for a long, long time. The good thing is that they are not messy to eat, wrap the protruding bone with a little foil and voila. Also, I am sure it is an illusion, they seem meatier to eat than regular chicken wings.
I will explain how to make them and add a sauce to make everyone happy. Continue Reading
A financier is a biscuits eaten with coffee or tea or just for the pleasure of it. Normally, a financier is made with ground almonds or hazelnuts. You can be creative and even add some small fruits too.
I had a small packet of sim-sim bites in my kitchen. They are roasted sesame seeds bonded with jaggery. Jagerry is unrefined sugar which can be bought in large cones and is dark brown in color. I pulverized the sim sim bites to a rough powder.
My quantity is for a silicone tray of 24 mini financiers. If you need more then multiply accordingly. Continue Reading
I should title this dish left-over jambalaya. Or left-over mid-week comfort meal. Actually that what it is, but it is so good that I had to post it. A jambalaya is a Cajun style rice dish. Full of flavors and usually made with or a combination of chicken, pork or shrimps. You can also make a vegetarian jambalaya.
My refrigerator had leftover roasted chicken and 1 cooked sausage. Also, chicken trimming from 2 chicken breast. I added two strips of streaky bacon and a very nice a slice of pork loin. Of course, you can do it from scratch since the most important is dredging the ingredients in the creole spice mix. Continue Reading