Yay! Took quite some time from the date we put it on the market, but it's finally over. Even when we were about to apply for the HDB appointment, our buyer had some problems with selling her condo, so we thought we'd have to look for another buyer. But it all turned out well, and we're pretty well-acquainted with our buyer. Nice lady.
And now... to wait for the market to drop so we can go scout for flats. I NEED to get outta here.
THE UNIVERSE IS LISTENING.
Friday, October 26, 2007
Chicken cheese bread
Ingredients:
3 cups plain flour
2 tbsp brown sugar
2 tsp active dry yeast
1 cup water
2 tbsp oilve oil
4 boneless chicken breasts
1 onion, finely chopped
1 tbsp mixed Italian herbs (basil, oregano, thyme)
1 cup shredded mozzarella cheese, divided
salt and pepper to taste
Method:
In large mixing bowl, mix flour, sugar, and yeast. Create a well in the centre and add water. With a pair of chopsticks, stir and pull the mixture into a dough. Knead a few times and add olive oil. Knead for 5-8 min, till dough is smooth, elastic and pliable. Cover and let rise for about 40 min.
Meanwhile, heat up 1 tbsp of olive oil in a skillet and fry onion till almost translucent. Set aside. Season chicken breasts with salt and pepper. Fry, skin side down, till cooked through and juices run clear. Remove from heat and let cool till you are able to shred with your hands. Mix shredded chicken back with its cooked juices, onion, and 1/2 tbsp of the herbs.
On a lightly floured surface, punch down dough to remove the stale air from the first rise. Divide dough evenly into 5 pieces. Preheat oven to 200 degrees C. Lightly grease a large baking tray or cookie sheet with olive oil.
For each piece, roll out into an oval shape about 10 inches by 5-6 inches wide, 0.5cm thick. Sprinkle with cheese, leaving edges clear. Top with 1/5 of chicken mix, then fold in the long ends and roll up to tuck, somewhat like a spring roll. Pinch to seal. You should have a log about 8-10 inches long. Lay on cookie sheet.
After all logs have been made, brush lightly with olive oil and sprinkle the rest of the herbs evenly over all logs. Bake for about 15-20 min, till golden brown on top. Slice and serve.
3 cups plain flour
2 tbsp brown sugar
2 tsp active dry yeast
1 cup water
2 tbsp oilve oil
4 boneless chicken breasts
1 onion, finely chopped
1 tbsp mixed Italian herbs (basil, oregano, thyme)
1 cup shredded mozzarella cheese, divided
salt and pepper to taste
Method:
In large mixing bowl, mix flour, sugar, and yeast. Create a well in the centre and add water. With a pair of chopsticks, stir and pull the mixture into a dough. Knead a few times and add olive oil. Knead for 5-8 min, till dough is smooth, elastic and pliable. Cover and let rise for about 40 min.
Meanwhile, heat up 1 tbsp of olive oil in a skillet and fry onion till almost translucent. Set aside. Season chicken breasts with salt and pepper. Fry, skin side down, till cooked through and juices run clear. Remove from heat and let cool till you are able to shred with your hands. Mix shredded chicken back with its cooked juices, onion, and 1/2 tbsp of the herbs.
On a lightly floured surface, punch down dough to remove the stale air from the first rise. Divide dough evenly into 5 pieces. Preheat oven to 200 degrees C. Lightly grease a large baking tray or cookie sheet with olive oil.
For each piece, roll out into an oval shape about 10 inches by 5-6 inches wide, 0.5cm thick. Sprinkle with cheese, leaving edges clear. Top with 1/5 of chicken mix, then fold in the long ends and roll up to tuck, somewhat like a spring roll. Pinch to seal. You should have a log about 8-10 inches long. Lay on cookie sheet.
After all logs have been made, brush lightly with olive oil and sprinkle the rest of the herbs evenly over all logs. Bake for about 15-20 min, till golden brown on top. Slice and serve.
Dough, yeast, etc
I always used to prefer using the breadmaker on the Dough cycle to get whatever dough I needed for making rolls and pizza. This is because kneading by hand was always such a chore and mess, PLUS I felt the end result wasn't as good as using the breadmaker.
But thanks to a cookery show I've been watching a lot of recently, I've learnt to hand knead again, with great results. I now do my kneading in a big glass Luminarc bowl, and I've learnt how to add ingredients and handle the dough so that it really is smooth, elastic and springy after kneading for only about 5 min. From there I can make whatever rolls I want to make, with very little fuss. And along with the finished product comes a wonderful sense of satisfaction. No wonder Angela said kneading is therapeutic for her!
This increased frequency of making bread also means my package of yeast gets used up more quickly and is less in danger of expiring first. I've wasted quite a few packages of yeast in the past. Great stuff!
But thanks to a cookery show I've been watching a lot of recently, I've learnt to hand knead again, with great results. I now do my kneading in a big glass Luminarc bowl, and I've learnt how to add ingredients and handle the dough so that it really is smooth, elastic and springy after kneading for only about 5 min. From there I can make whatever rolls I want to make, with very little fuss. And along with the finished product comes a wonderful sense of satisfaction. No wonder Angela said kneading is therapeutic for her!
This increased frequency of making bread also means my package of yeast gets used up more quickly and is less in danger of expiring first. I've wasted quite a few packages of yeast in the past. Great stuff!
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