Breads – HEALTH FREAK MOMMY

Sherilyn’s Sourdough Bread Creations: A Journey of Flavor and Creativity

Sourdough bread has been around for centuries, and its popularity has only grown in recent years. For some, sourdough bread is more than just a loaf of bread; it’s a canvas for culinary creativity. This is true for Sherilyn, who has found a passion in experimenting with sourdough bread recipes and creating new and exciting dishes. Sherilyn doesn’t bake sourdough bread though due to time constraints, but she loves to create quick dishes to pair with the sourdough bread.

Creamy Scrambled Eggs with Sourdough Bread

One of Sherilyn’s favorite creations is pan-fried sourdough bread with butter paired with a super creamy scrambled egg dish, which she can whip up in a jiffy. She usually preps this for breakfast if she has to go out and needs something that can fill her up for at least half a day.

Tomato Salsa and Avocado with Sourdough Bread

Another of Sherilyn’s favorite creations is pan-fried sourdough bread with butter paired with tomato salsa, avocado, cheese, and salad.

Grated Cheese and Avocado with Sourdough Bread

Today she prepped pan-fried sourdough bread with grated cheese and avocado for lunch. To make this dish, she simply pan-fries a slice of sourdough bread in a little bit of butter until it’s golden brown on both sides. She then tops the bread with grated parmesan cheese and slices of avocado for a delicious and satisfying meal.

Cilbir (Turkish Eggs) with Sourdough Bread

Turkish Çılbır, pronouned chil-bir, is basically poached eggs served over a bed of thick, garlicky yogurt and finished with a generous drizzle of warmed butter.

Sherilyn cooked this for dinner yesterday. Turkish eggs are a popular breakfast dish in Turkey. For the yogurt spread, she used Farmers Union 50% lower-fat Greek-style yogurt, minced garlic, lemon juice, black pepper, cayenne pepper, melted warm butter, and dill for the yogurt spread. The yogurt spread also goes well with crackers, toasted bread, and tortilla chips.

Sherilyn served her Turkish eggs with pan-fried sourdough bread for a hearty and delicious dinner.

On another note, our latest love is Farmers Union 50% lower-fat Greek-style yogurt. It’s very creamy and tastes like cream cheese, yet not overly cloy and starchy like other brands of Greek yogurt. We use this yogurt as salad dressing, for smoothies and mango lassi.

Sourdough bread is more than just a loaf of bread; it’s a canvas for culinary creativity. Sherilyn has found a passion in experimenting with sourdough bread recipes and creating new and exciting dishes. Her pan-fried sourdough bread with cheese and avocado and Turkish eggs with sourdough bread are just two examples of her culinary creativity.

Pan-fried sourdough bread with Turkish Eggs. This tastes as good as it looks.

Pan-fried sourdough bread topped with grated parmesan cheese and avocado; Grilled mixed veggies (zucchini, Japanese pumpkin, mushrooms, onions and a bulb of garlic)

Today’s hearty lunch. I’m glad that my girls are more of a veggie person than a meat person. They love colorful veggies, green veggies, pumpkins, sweet potatoes, mushrooms, and a wide variety of raw veggies.

Keeping this for Cass for her breakfast tomorrow.

No. of times viewed = 47

Sourdough Starter – Part 4 (The End)

You’ve read about Enoxella 2.0 and how well it rose on day 2, and it didn’t stink like how Knox did. Cass and I were hopeful that Enoxella 2.0 would be an active and healthy baby. But he died 😢. He didn’t grow on day 3 onwards. On the 7th day I told Cass to discard Enoxella 2.0 as time was running out. Cass has to submit her experiment report by 15 October 2021.

So Plan B has to be executed, which is to make regular bread with yeast.

Cass started to prep the dough last night and set her phone alarm to wake up at 6.30 a.m. today to make the bread. Her online class would start at 7.30 a.m.

Cass googled for a fail-proof, quick and no-kneading bread recipe and found Recipe Tin Eats (Nagi). She knows that Nagi is my favorite food blogger who creates magic in the kitchen. Nagi is a Japanese Australian food blogger who also runs a soup kitchen in Australia.

Long story short, the recipe that Cass chose was for an artisan bread. It sounds and looks hard to make but the steps are pretty straight forward and there’s no kneading required except for a few flips. The dough has to be left to proof in the fridge for 10-12 hours.

The bread was quite a success, despite a few boo-boos. Coming from a 13-year old kid who has never baked any sort of bread, cookie or cake before, I would say that this recipe is indeed fail-proof that even a kid can handle with minimal supervision. Cass told Sherilyn and me not to help her as this is her project.

The recipe requires the use of a Dutch oven (Le Creuset) where the bread is placed in a Dutch oven inside the oven.

This is how the bread looks like when it first came out of the oven. It looks impressive but the insides suggest that the bread isn’t thoroughly baked. Our pro baker Sherilyn took a look at the bread, went to the oven to check the setting and found out that Cass had set the oven wrongly. The mil made the same mistake recently and she discarded two loafs of gourmet bread that she spent 2 days to make. The mil’s bread has very complicated and tedious steps.

The bread, finally. Cass had to bake the bread again for another hour (with the LC lid on and then without lid).

The exterior of the bread is very crispy but the insides are a tad dense and not fluffy. With a slight toast in the oven, good butter, some mashed avocado, omelette and gourmet sausages that hubs recently bought, we’re going to have a Big Breakfast tomorrow with Cass’ homemade artisan bread meant for a Biology experiment on food fermentation 🤣

No. of times viewed = 64

Bread With Extra Virgin Coconut Oil

My breakkie today:

A slice of wholemeal bread drizzled with a tablespoon of organic extra virgin coconut oil and Gula Melaka syrup (palm sugar). Love this simple, wholesome yet delish coconut bread!

Coconut Oil is amazing for hormone health. It provides the necessary building blocks for hormone production, can assist weight loss, reduce inflammation, and even has antimicrobial and antibacterial properties. My favorite way to consume it is to blend into coffee and use it as bread spread sweetened with palm sugar syrup.

Health benefits of coconut oil:

Hormone balancing – the fatty acids in coconut oil actually help the hormones get to where they want and need to go in the body, and so support the creation, processing and elimination of estrogen and progesterone, leading to hormonal balance.

Weight loss-promoting – studies show that coconut oil increases the metabolism and prevents hunger, allowing for successful weight loss.

Thyroid-supportive – coconut oil has the ability to transform cholesterol into pregnenolone, which is one of the essential building blocks for thyroid hormone-creation. When you add more coconut oil to your diet, you’re increasing the saturated fats made up primarily of medium-chain fatty acids that aren’t found in many other oils. These medium-chain fatty acids increase metabolism and promote weight loss, which is a big part of your healthy thyroid function. In addition, coconut oil can increase basal body temperatures, which is super important for women with low thyroid function.

Gut-healing – coconut oil repairs gut tissue and encourages the growth of good bacteria in the gut. Like breast milk, coconut oil is powerfully antimicrobial and antibacterial. The high levels of lauric acid in coconut oil protects against infection from viruses, bacteria, yeast, parasites and fungi. Lauric acid inactivates harmful microbes in your gut that can lead to hormonal imbalance.

No. of times viewed = 15

Alycia’s Wholesome Lunch

Alycia comes back from school at around 4pm twice a week. On days when she comes home late, she will be served a light lunch as dinner will be served early on those days. In school, she will grab a quick bite (nuggets, cakes, buns, biscuits) before she hurries off to her enrichment class. This is what Alycia likes to eat on days when she comes home late:

My mil’s homemade purple sweet potato bread. Half a slice is an open sandwich with tuna-egg-onion-mayo. Half a slice is spread with homemade kaya. She loves cucumbers, so I gave her some sliced cool Japanese cucumber, cherry tomatoes and an orange. Fruits are always eaten first before her food. Healthy mou?

No. of times viewed = 438

Gion Japanese Bread

When we were at Mid Valley Megamall on Monday, daddy bought us a loaf of Gion Japanese bread, aka the most expensive bread I’ve ever eaten. It costs RM18 for one loaf and they don’t sell half a loaf. Though it’s expensive but it’s really tasty and can even be eaten on its own without any jam, butter or ham. Within 3 days, we chomped down half a loaf and we still have another half loaf in the freezer.

No. of times viewed = 505

Wolfberry Bread

No, that’s not a pomelo, it looks like a pomelo skin but it’s actually a ‘kei zhi’ or wolfberry bread that my mil bought from the bakery. Very unique eh, bakeries these days are mushrooming everywhere and in my housing estate alone, there are more than 5 bakeries, so these bakeries are whipping up extraordinary products to entice customers. No more run-of-the-mill kaya buns, coconut buns or cheese buns but you see new items like wolfberry bread, sotong ink bread (which is black in color but taste really yummy as it is slightly saltish), yam custard buns, black sesame seed bread and the list goes.

So how does this bread taste? Well, not really to my liking as it feels like biting onto a herbal bread. I love herbal soups but not herbal bread (the smell of herbal is a little too strong), though there are many sunflower seeds inside the bread but the smell of the wolfberry in the bread just couldn’t agree with my tastebud.

No. of times viewed = 337

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