honeydewt-dew - Tumblr blog

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Sometimes my homemade breads are not pretty, it still tastes better than store bread.

Country french bread with butter/jam/strawberries/herb goat cheese/eggs

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A breakfast that makes you need a nap.

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A meal with minimal cooking for a weekend well earned.

Sourdough toast/fried eggs/blackberry jam/herbed goats cheese/iced milk tea

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The colors... somehow a bit disturbing

Mochi waffles with red bean paste and macerated strawberries on top

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A miniature leftover rice ball sits.

Vegetable packed inarizushi/one little rice ball

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Tofu patties looking very mysterious...

Cabbage salad/tofu patties/stir fried peppers/rice

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Always having fruit with breakfast lately

Egg on rice with edamame, soy sauce, and butter/watermelon

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Moderately burned dinner, not helped by the lighting when I've worked well into the night... but the taste was still good

Rice/chicken and peppers stir fry

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Breakfast of a work week beginning again...

Egg/fuji apple/toast with red bean and butter

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A lunch which is desired...

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A dinner made while hungry has had it's ingredients snacked on.

Sauced fried chicken/cabbage salad/rice

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A simple lunch, but dressed up nicely.

Egg salad sandwich/radish/tomato

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A homemade herb bread, my own recipe

460 ml warm water

480 g all purpose flour

1/2 stick of butter/substitute + more for brushing

3 tbsp olive oil

2 tsp salt

2 tbsp sugar

1 packet active dry yeast/2.5 tsp

1 tbsp garlic powder

2 tsp parsley dried

1 tsp thyme dried

1 tsp rosemary dried

Garnish: fresh thyme, course salt

1. Add sugar to warm water, pour yeast over it, let it sit alone for 5-10 minutes. If alive the yeast should foam and smells strongly.

2. Combine flour, dried herbs, garlic powders and salt in a bowl.

3. Pour yeast water over the flour mix add a tablespoon of olive oil, use a wooden spoon to mix until flour clumps are not visible.

4. Cover the bowl in plastic wrap, place in a warm spot for 1-1.5 hours or until big, air-filled, and jiggling.

5. In the bottom of a preferred 9 inch baking dish add a tablespoon of olive oil and spread it.

6. Deflate the dough with a damp hand and guide it to the pan, shape it evenly.

7. Allow the dough to rise again, only 30-45 minutes this time.

8. Cut the butter into pieces and sprinkle them along the surface of the dough, once again with damp hand, sink fingers into dough, drowning some of the butter and dimpling surface.

9. Bake, it took 40 minutes at 190°C/375°F in my oven, use yours until bread is golden and makes a hollow knock.

10. Brush butter on surface with fresh herbs and course salt.

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A high effort lunch to get you through a work day

Rice with pickled plum/radish/meat croquette with sauce/lettuce

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Better results than expected(a little lumpy)

Tri color dango/red bean dango

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Homemade bread has my heart.

Strawberry milk/fuji apple/red bean toast with butter