The Good Loaf Sourdough Cafe

I love roadtrips. I don’t know bout you, but I ALWAYS look forward to going on one. Regardless on how far or near they are. When my parents were here, they decided to head to Bendigo, since it’s different from the usual Great Ocean Road or Mornington Peninsula we usually go to when they are here. I was super pumped!

It was a really great day for a roadtrip. The sun was shining brightly and there wasn’t a single sign that it might rain at all. The 2 hour drive was really smooth (and straight!) The mr had alot of fun driving there. His first roadtrip drive since he passed his driving!

We made sure we left my place in time to try out The Good Loaf Sourdough Cafe in the city of Bendigo! It was showing on a program in Singapore, and was one of the places on the “have-to-go” list. haha

The Good Loaf Sourdough Cafe

Add : 404 Hargreaves Street  Bendigo VIC 3550

Tel : (03) 5444 2171

And we made it just in time! They open till 3pm on Saturdays and close Sundays! So remember to make your way down to Bendigo a little earlier cause this place sells the most amazing freshly baked bread! They sit nicely in a corner and is not like the older squarish buildings, but round! (:

We saw all the bread that was displayed and couldn’t resist buying them. We bought pumpkin sourdough bread as well as the raisin and walnut loaf! Amazing when warmed up and with some butter. NOMS!

So so true! I found this quote in the toilet. haha But I totally agree! Who could resist freshly baked bread? I definitely can’t! The Good Loaf serves amazing breakfast/brunch too! There are quite a number of choices to choose from and also a Saturday special : French Toast with caramelised bananas and vanilla mascarpone. Let me tell you, the special is SO GOOD.

Yes I know it looks sinful. But after a 2 hour drive and working at for the past 5 days, you should reward yourself with this sweet treat! Worth all the calories. haha (: Besides, you don’t have this everyday do you? hehe

We also ordered their bacon and tomato frittata with a side of salad and it was so good. They made bacon cups and had a whole egg in the middle. It was like a kid eating Kinder Surprise and finding a toy in the middle; I was beaming when I cut into it and found a whole egg! hehe Their salad was really yummy! It had a combination of barley, red quinoa, walnuts, capsicum, avocado, raisins and rocket leaves! So gonna try making this at home. hehe Yummy and healthy. Best combination!

Even though this looks like a normal sandwich, this bacon, egg and homemade pesto sandwich was delish! The adding of pesto was just genius! Brought this sandwich to a whole new level of yums!

The Mr picked the savoury muffin and it was delicious! Really different form the usual sweet muffins we have. Having it is making me want to bake my Broccoli and Cheese muffins! mmm!

Butter just goes well with everything aye? (:

This is something that caught my eye the moment I looked on the menu board. Indian baked beans! A slight tinge of curry powder and chilli with a dollop of yogurt! Something different but in a good way! Not the usual tomato based baked beans. We all really enjoyed it!

I love love love how they serve their milk in an old school milk bottle! (: Mum loves her long black with warm milk. She said if the milk is not warm, then her coffee would not be as hot anymore! haha

Of course, I had my chai soy latter and it came with a packet of honey! I have to say I’m very reliant on my chai latter. It’s one of my morning essentials. (:

So if you’re a bread lover like me, it’s definitely worth the roadtrip down to Bendigo and try their breads! (: You and your bellies will not regret it! You have my word!

Yorkshire Puddings.

This is no ordinary pudding. Not something sweet, in fact it’s savoury!

The first time I sunk my teeth into these beautiful puff was at Cafe Vue at Melbourne airport and they were a whole plate of deliciousness with waygu beef, mash and a thick and and luscious gravy. O-M-G!

So when I returned back from Singapore, I had to try making it. I was reading one of the older editions of the Delicious magazine and I found a perfect recipe that was as easy as mix-stir-pour-bake-VIOLA! So I couldn’t resist and had to make it. And it’s the cutest thing!

loved how they just pop up and have that beautiful golden brown. You kinda have to eat it as soon as it’s out of the oven (with caution not to burn urself!) cause it’s not as nice cold!

I cooked a stout beef stew to go with it and it was a match-made in heaven! (: And the tummies were happy and very satisfied.I reckon it will go well with any kind of stew that has thick and yummy gravy.

So give this easy treat a go when you’re thinking of making a stew! (: You’ll love it!

Easy Yorkshire Pudding (Adapted from Delicious Magazine)

Ingredients

1/2 cup canola oil

2/3 cup plain flour

Good pinch of salt

1 large egg

1 egg yolk

1 cup milk

Steps :

1. Preheat oven to 200°C fan-forced (220°C conventional). Pour 1 tablespoon of oil in each of 12 holes of a cupcake baking tin. Out in the oven for 5 mins or until oil is hot.

2. Sift flour and salt into a bowl and combine. Add egg and egg yolk and use a balloon whisk to whisk until combined. Gradually add the milk in a thin, stead stream and whisk until smooth.

3. Pour batter into a jug and divide evenly among the cupcake holes, pouring the mixture carefully into the hot oil. Return tin to the oven and bake for 15-20mins or until puffed and golden brown. Serve warm!

ENJOY!

Homemade Garlic Bread

Do you love garlic bread? Do you often find yourself walking the aisle where the garlic bread is and cannot resist getting a loaf when you see it? Especially when it’s on sale? Or when you order pizza, you would not miss ordering garlic bread?

Then you are exactly like me! (: If you love it so much, why not make it? So let’s go!

Homemade Garlic Bread

3 handfuls parsley, chopped

50g butter, melted

pinch of salt

whole bulb of garlic

3 tbs parmesan

A loaf of baguette, sliced 1-inch thick

Steps :

1. Preheat the oven to 160 degrees Celcius. Bake the whole bulb of garlic for 20 mins.

2. Remove the garlic from the skin and mash it with a fork. Mix the garlic, parsely, melted butter, salt and parmesan in a bowl until well combined.

2. Spread it on the bread and bake for 10-15mins.

ENJOYYYY!

ps : I’m very sure you will.

pss : I’m very sure you will always make this and not buy store bought ones anymore! (:

Instant Gratification : Cinnamon Sugar Churros

Ever saw something and want to have it right that instant? But it’s too cold to head out cos of the 50km/h winds and below 10 degrees ?

Well. That was me last night. I saw a post on cinnamon sugar churros and just had the cravings for them almost immediately. And nothing was going to stop me from making them. Not even the lack of vegetable oil to fry them. I scurried to the nearest supermarket to get a bottle just so I could fry them in. haha

Trust me, if you love cinnamon sugar churros, you should really try making these cause they were SO EASY! You don’t even need to use a mixer of any kind. Just have a fork, mixing bowl, put everything together and MIX! Don’t get frightened by the sound of deep frying. You really just need a small pot and fill it up to the halfway mark, and heat it up slowly. It’s not that bad really!

Give it a go (: I’m very sure you won’t regret it! Especially if you’re craving for some like I was!

Cinnamon Sugar Churros (adapted from Toasty Biscuit)

2 cups plain flour

1 tbs baking powder

pinch of salt

600ml of boiling water

2 tablespoons of olive oil

1 tsp vanilla paste

vegetable oil, to fry

cinammon sugar, to dust (just combine caster sugar with ground cinnamon)

Steps :

1. Fill a deep, heavy based saucepan with vegetable oil. Place on medium-high heat and allow to heat. In a bowl, combine the flour, salt, baking powder, vanilla paste, water and oil. Mix with a fork and make sure there are no lumps.

2. Spoon the mixture into  a piping bag with a star tip. When the oil has reached 170 degrees, pipe 12cm lengths into the oil, using scissors to snip them from the bag. Be careful not to splash the hot oil.

3. Fry until golden brown, strain off excess oil and dust in cinnamon sugar.

Tip : Best to make and eat it hot/warm, but if you made too much, share it with others! They will love you for it. (:

PS : Once again, I got invited to Lisa’s Sweet Treat Linky Party! Head there to check out other sweet treats!

If you love it, make it

I have a confession. I love bread.

Any kind of bread : White, multigrain, loaves, buns, sweet and savoury. You name it, I love it. Not good for the waist. but SO good for the tummy. haha of course, there is an abundance of bread here in aussieland. But honestly, what is better than baking your own bread? You could add anything you want into the dough, any combination! And there is something about seeing it rise and proof and punching out the air before kneading it. Therapeutic. Awesome.

one of my favourite breads is no doubt garlic bread. The buttery-garlicky goodness when you bite into the bread could just put a smile on my face every single time. I came across this recipe while recipe searching, and I love the way it’s called. Monkey bread. Just sounds so playful. I’ve seen other recipes of monkey breads, and most of them are sweet ones with cinnamon sugar. So I was thrilled when I saw this parmesan-garlic one!

I loved the whole process. From mixing the dough, watching it rise, cutting it into smaller pieces, dipping it into butter and coating it with the parmesan garlic mixture. Doesn’t it already sound yummy?After making this, now I wanna try making the sweet one. hmm.

So how did we devour them? Have them with homemade roasted pumpkin soup ! (:

So I urge you all to start trying making your own bread. I’ve failed a few times before, and they turned out to be really dense, but they were still yummy! Nothing beats freshly baked bread, and having the whole house smell of it! You will not only enjoy the process, but also enjoy the end product! I don’t think there is anything better than that.

It turned out a little darker than I hoped, but it was still super yummy : warm, crusty, cheesy, buttery and garlicky!

Garlic-Parsley-Parmesan Monkey Bread (adapted from No Face Plate)

1 pkg active dry yeast
1 tsp sugar
2 cups bread flour
1 cup all-purpose flour
1 tablespoon salt

2/3 cup parmesan cheese, grated
3 tablespoons freshly minced parsley
Black pepper, tons
10 cloves garlic, crushed, minced

1/4 cup butter

Steps :

1) In your stand mixer bowl, pour one cup warm water. Add your yeast and mix. After a minute or two, add your sugar and mix well and let stand for 5 minutes.

2) Add salt, then while mixing, gradually add your flours. Use a scraper to push the mass into the bread hooks and let it run 5-6 minutes, until a firmish dough has formed. Let the dough stand for 15 minutes, then knead another 2-3 minutes, until the dough’s “skin” is slightly shiny. Remove to an oiled bowl, cover, and let your dough rise for an hour.

3) Mix cheese, herbs, salt and pepper in a small bowl. Melt your butter in a small saucepan and set aside. Preheat the oven to 200°C.

4) Turn out your dough onto a very lightly floured board and here comes the fun part! Pull out about a tablespoon of dough and form a ball. I ended up with about 30 pieces. Dip into the butter, then dip into the cheese mix, rubbing the mix around the entire piece.

5) Place in your buttered bundt pan. Continue until your dough has been used up, filling the pan evenly and flatly. Let the dough rise another 15-20 minutes, until about doubled. Bake for 30-35 minutes, until the top of the bread is browning.

The fun thing about this is you can pull out the bread bit by bit so easily and just pop them into your mouth! Fun and yummy : Best combination ever! The mr and I had so much fun pulling it apart. haha

ENJOY! (:

Croissant Bread and Butter Pudding

Sorry for the lack of posts everyone! Been really busy with uni work and accompanying family and friends who have been visiting non-stop for the past 2 months and it has been awesome! (: But keeping them company means less time to cook and bake in the kitchen. Till now! So I do apologise but thank you for still reading my blog! Really honoured (:

So it’s the semester break now and I’ve got alot more time on my hands and I have to say, it feels really good to be back in the kitchen coming up with new dishes to try! Absolutely loving it!

So today I decided to make a dessert that I have always loved having at buffets : bread and butter pudding, but with a small twist! I used croissants instead of bread. Who could resist croissants huh? I definitely can’t!

I added chocolate and raisins and a little cowboy shot liquor to give it the additional kick! hahas. The mr and his sister loved it, which made me even happier! (: Always nice to know what people think about it after they’ve tried it. Almost like having food critics in your restaurant, and waiting for their review on the papers or their blogs. haha. Although I am my toughest critic, always good to know what other people think too!

I had extra yolks in my custard as I’m aging my egg whites for another shot at making macarons. (fingers crossed!) so my custard is extra thick and heavy which I actually prefer! Not too bad for my first try I think! hehe With such a heavy custard, we only need to have a little to be full! So it is a good thing too! trying to watch the waistline haha

So here’s the recipe, hope you will enjoy it as much as we did!

Ingredients :

3 crossiants (medium in size)

20g unsalted butter

20g dark choc chips

30g raisins

zest of 1/2 an orange

300ml cream

50ml milk

3 tbs cowboy shot liquor

1 egg

3 egg yolks

50g sugar

1 tsp vanilla paste

my egg had a double yolk! was so super excited and amused haha

Steps:

1) Tear the croissants into smaller pieces and fit them into the baking pan (a deep dish is best)

2) Cut the butter into small pieces and place then in between the croissant pieces. Top the croissants with the chocolate chips and raisins.

3) To make the custard, mix the cream, milk, orange zest and vanilla in a bowl. In a separate bowl, beat the egg, egg yolks and sugar till well combined and mix it into the cream mixture. Stir until well combined.

4) Pour the custard over the croissants and let it sit on the bench for 10 mins while pre-heating the oven at 180 degrees celcius.

5) Bake for 20 mins until golden brown. You can eat it really hot, or have it warm (the way I like to have mine!)

ENJOY!

on a side note : I found the cutest stamp from the Sunday markets along St Kilda beach! (:

Absolutely loving it! (:

ps: I’ve added this post on “Sweet as Sugar Cookies” sweet treat linky party! Head over to see much more yummy sweet treats! (:

Bread Baking Frenzy!

The boy loves bread. He would usually have a couple of pineapple buns from Bread Top when he’s hungry or a couple of slices of raisin toast at home! He has been asking me to make bread at home so that we won’t have to buy it anymore. And so I did!

I made two of his favourite types of bread : Po Lo bun (pineapple bun) and Raisin bread !

I suspect my yeast is not working anymore, as my bread hasn’t been proofing on both occasions. Sadly. haha So the bread has turned out denser than I hope, but it was still yummy! (: Gonna buy new yeast and try it again!

the recipes I used were easy to follow and really quite quick besides the time needed for the dough to proof. other than that, you will be able to eat the bread within 35mins of it being in the oven! How good is that? hehe so here’s both the recipes! Hope you all will enjoy it as much as I did!

Po Lo Bun

(Adapted from Kitchen Corner, I doubled the recipe)

For the bread :

300g bread flour

2 tbsp milk powder

1/2 tsp salt

60g sugar

2 tbsp beaten egg

2 tsp yeast

140g water

30g butter

For the polo pastry :

100g plain flour

50g sugar powder

2 pinch of salt

2 tbsp beaten egg

60g butter

Steps :

  1. Knead all the bread ingredients with the dough hook mixer for 15 minutes then proof for one hour.
  2. Punch out the gas and divide it into 8 portions then rest for 15 minutes.
  3. Make the polo pastry: beat the butter until pale and fluffy then gradually add in sugar powder, salt and milk powder.
  4. Gradually add in beaten egg till everything combine.
  5. Gently fold in plain flour, don’t over mix the pastry. You might find it too sticky, add a little flour but not too much.
  6. Divide it into eight portions. I let it sit in the fridge for half and hour. (it would be much easier to handle later on)
  7. Take a polo pastry on the left hand and a dough at right hand. Push the dough into the polo pastry from outside to inside by turning the palm of your left hand until 3/4 of the dough has place inside the polo pastry. (follow the photos show at the original website)
  8. Place the dough seal side down and egg wash it then use a sharp knife gently draw chequer pattern on the pastry surface.
  9. Let it proof for 1 hour then bake at 170 degrees C preheated oven for 25 minutes (till the top is golden brown).

Raisin Bread

(adapted from Table for 2 or more)

Gorgeous recipe and I just added raisins after punching out the air of the dough (:

Bread loaf :

320 gm Bread flour
66 gm whipping cream
162 gm milk
33 gm honey
16 gm butter
3 gm yeast
4 gm salt
30gm egg

75g raisins (or more if you like to have more fruit in your bread)

Topping :

1 tbsp butter
2 tbsp coarse sugar
Egg (to brush)

Method:

1. Knead everything together, except butter for 15 minutes. Add in butter and knead until a thin membrane can be formed when stretched. (I couldn’t really get this consistency!)

2. Cover and let proof for an hour or until doubled. (Mine didn’t, sadly, but i still gave it a good punch haha)

3. When dough has doubled, punch down and knead. Mix in the raisins and divide into six balls.
Stretch each ball long and flat, roll up. Place rolled up dough into a buttered loaf pan.
Let proof until double again.

4. Preheat oven to 180C. When dough has doubled, make a long 1 inch deep slit all the way through the centre. Mix butter and sugar for topping and spoon into the slit, trying to push them down a bit. Brush egg onto dough top.
5. Bake at 180C for 10minutes and 160C for 25 minutes.
Give them a try! (: You definitely won’t regret it! hehe

Most Important Meal of The Day : Breakfast

what is your favourite meal of the day? Breakfast, lunch, dinner or supper? Tea maybe? hehe without a doubt, mine is breakfast. Especially having breakfast with my loved ones. We could sit there for an hour or two just enjoying our food, coffee (probably a chai latte) and talking about everything that is happening around us.

my favourite kind of breakfast? Anything that has fruits and eggs and toast! Combine them together, I would say my favourite thing to have for breakfast is French toast or pancakes! hehe But I wouldn’t say I will turn down a good eggs benedict either! haha (:

we went to Safeway a couple of days back and we saw this loaf of bread that I just couldn’t resist. Scones is a big favourite of me and my mum’s and when I saw scones toast, I had to get my hands on them! hehe and the only thing I want to make with them, is french toast! hehe and I did today (:

the thickness of the toast was just right and the fresh bananas complimented the sweetness of everything. Absolutely loved how it turned out! A perfect piece of toast for this dish!

French Toast with Fresh Bananas and Golden Syrup

Ingredients :

4 pieces of bread

3 eggs

1 cup of milk

2 tbs brown sugar

butter for pan

Fruits (any of your favourites)

Maple syrup or Golden syrup

Steps :

1. Beat the eggs, milk and sugar till it’s well combined.

2. Dip bread into the mixture and cook it on a hot pan.

3. Serve with fruits and syrup. EAT UP! (:

Yummy breakfast that didn’t cost the normal $10 I would pay for it outside! (:

Cinnamon Raisin Pecan Rolls

oops. I did it again. my cravings always gets the best of me. haha (: Well but after seeing how this turned out. I have no regrets whatsoever. Just need to include more exercising in my daily routine, and I am safe! haha.

This is a Rachel Ray recipe. When I am back in Singapore and wake up early in the morning, I would always turn the tv on and catch the Rachel Ray show. I find it really amazing how she can always whip up something delicious and she does it with interesting themes : all things that are from a bottle, or leftovers, or practically anything! Her ability to make or bake something yummy is endless! So when I decided to try another recipe for these delicious little things, and saw that she has a recipe online, I couldn’t not try it!

Sorry I didn’t manage to take step to step photos. I was busy watching tv shows as I was baking these! But I followed the recipe to the tee, and trust me it’s one you would wanna dive right in to! (:

I used two different sized pans. One is a 20X20 square pan and a 18cm round pan. I personally loved how the buns turned out in the round pan. I thought it looks just like a flower. A yummy one, indeed. haha

and I didn’t burn it this time! (: The colour on the rolls were just gorgeous! Was so happy when I took them out of the oven! hehe

So give this recipe a shot as well as the other and let me think which u prefer!

Cinnamon Raisin and Pecan Rolls (Adapted from Rachel Ray Mag.com)

Ingredients :

½ ounce dried yeast (2 envelopes)
½ cup warm water
¾ cup plus 3 tablespoons milk
7 tablespoons unsalted butter, melted
¾ cup granulated sugar
1 large egg
1 teaspoon salt
4 to 4½ cups all-purpose flour
1 cup light brown sugar
2 tablespoons ground cinnamon
1/2 cup raisins + 1/4 cup chopped pecans (optional)

Steps :

1. Combine the yeast and warm water and set aside for 10 minutes.

2. Warm 3/4 cup of the milk in the microwave. In a large bowl, combine 4 tablespoons of the melted butter and the warm milk. Using an electric mixer with a dough hook at low speed, or a wooden spoon, slowly stir the dissolved yeast into the butter and milk. Add ½ cup of the granulated sugar, the egg and the salt, and mix until combined. Add 4 cups of the flour, ½ cup at a time; mix until smooth. If the dough is sticky, add up to ½ cup of flour.

3. Knead the dough on a floured surface for 5 minutes, place in a medium bowl and cover with plastic wrap. Let rise until doubled in size, about 1 hour.

4. Stir together the brown sugar, the remaining 1/4 cup of granulated sugar and the cinnamon. On a floured surface, roll out the dough to form a 12-by-24-inch rectangle. Brush the remaining 3 tablespoons of melted butter over the dough, and sprinkle the brown sugar mixture on top. Scatter the raisins over the dough.

5. Starting with a long side, roll the dough up into a log, jelly-roll style, then cut with dental floss or a sharp knife into generous 1-inch slices. Place in 3 greased 9-inch round cake pans (about 7 rolls per pan). Let the rolls rise for 45 minutes.

6. Preheat the oven to 350°. Bake the rolls, uncovered, until crusty and golden on top, about 25 minutes.

Easter Holidays : Hot Cross Buns

Being crazy over making bread/buns now (yes I know, this is only my second attempt, but it’s becoming addictive) and Easter just around the corner, I had to bake some Hot Cross Buns! (one a penny, two a penny, hot cross buns! haha) I have the song in my head now, and I am very sure it is going to last throughout this Easter weekend.

Let me explain how my Hot Cross Buns have a slight tinge of pink. As I didn’t have any apricot jam, I used Ms Marples’ berry jam instead. I am glad I used the berry jam, cause I feel the pink made the buns prettier! hehe (: so I did a search on hot cross buns recipes and found the one posted by Citrus and Candy! And I’m so glad I did, cos they turned out well! A bit dense, but when it’s warm, SO GOOD! (: and you know what? Have it with a slice of butter, even better! hehe

i made both big and mini ones. hehe big ones for breakfast, and smaller ones for tea! haha (: What a good idea (I just thought of it like 2 seconds ago!) Actually I made smaller ones cause my baking pan was a 20X20cm baking tray so I couldn’t fit all 12 rounds! hehe

so here’s the recipe adapted from Citrus and Candy, have a very good Easter everyone! (:

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