Presenting My Rosemary Raisin Bread

Doesn’t my bread look glorious?
Yup, after 35 minutes in the oven (160 C), it came out nicely baked. I brushed some butter on the top while it was still warm. Made them into 9 buns as you can see.
But the texture was perfect unlike my other bread experiments.
Thanks BG for giving me back my confidence in breadmaking, using the traditional kneading method!
Here’s a tip from BG: Homemade bread will not be as soft as store bought bread. It will harden if left out in the open. It’s best to keep this bread in an airtight container in the fridge. To eat, just bring it to room temperature or warm it lightly in the oven at a very low heat. This homemade bread will be chewy but nothing beats homemade bread – it’s the satisfaction that you have made this bun/roll/bread on your own that makes it taste so damn good!

9 thoughts on “Presenting My Rosemary Raisin Bread”

  1. Terima kasih, terima kasih! Jangan lah jeles…. I nak makan pretzel lah. You pergi jenguk Auntie Anne punya pretzel dan curi teknik la. I rasa puas hati lah dengan I punya roti kismis rosemary…ceh wah, macam lah dah jadi baker yang terkenal. Tapi, kita sama sama buat roti lah. You cuba the resipi yang my friend bagi tu. Mesti knead the roti 30 minit puas puas baru jadi. Ataupun sebab I guna my Nona brand Top Flour? Entah lah, tapi kalo jadi tu, jadi lah kan. Asalkan ada roti untuk sarapan pagi. Selamat tahun baru you!

  2. Thanks BG! You have been instrumental in my bread-baking journey you know! I would never have had the guts to try it if your blog didn’t come about. And now that I have made some bread, I shall be making more. ๐Ÿ˜‰ Happy New Year to you – I hear you are in Melaka! So a hiatus to the breadmaking activities till next year then. Oh, I was thinking – shall I be frivolous and extravagant and use butter or healthy and use olive oil? I chose the former coz I was feeling a bit over the moon, as you can see.

  3. aiyerrr…it’s the kneading lah, that is the most intimidating part. questions like these tend to pop out of nowhere, will my sweat get onto the dough while kneading because i cannot turn on the fan because of the amount of flour i tabur on my kneading area, and will i develop carpal tunnel syndrom all from the kneading of the bread…or…heheh…okay, okay…i am a MEGA wuss!! I had a go making rolls quite some time ago. First try, jadi. Second try…err..well, let’s just put it this way, the next day, we went to Tasik Shah Alam, and tried to give them to the fish in the lake…none of the fish came up to take a bite. How? hahahahah!!!
    BUT! my promise to you, is that, I will give it a try…because ah, just now, while grocery shopping I stopped over at the Puchong Bake With Yen…and bought….bread flour and instant yeast…this, my friend, means that I shall be giving it a try…soon. Nanti I update ah? hehehe…. ๐Ÿ˜‰

  4. actually, the kneading is not too bad. if you are lazy to knead, you could always incorporate the “no knead” method. meaning, you just wait for father time and let the yeast do all the work.
    do you have a mixer? food processor? i hate to use this as… the cleaning up is terrible! but these tools work very well.
    i’ll show you another link where this guy tried stretching and folding the dough every 40 minutes. yup, not much kneading needed. just stretch and fold, stretch and fold… every 40 minutes.
    you shouldn’t worry about sweat dripping into your dough. apparently this is why hainanese bread is good.
    i know. i’m hainanese. ๐Ÿ˜€

  5. wow! look so sedap! not so much into baking or cooking though, i always tell myself, i have to learn mom’s peranakan recipe, ayoo… if only if i can get my butt back to melaka more often… hehe.

  6. heyyy…thanks for the tips. I hate using the food processor as well because the cleaning up would be a nightmare and also i think it’s almost like cheating…haha!..but I’m game for some stretching and folding action…
    thanks BG, and by the way, now I not only stalk this blog, I also stalk yours!! thanks Maya! ๐Ÿ™‚
    dotty now off to make some ‘hainanese’ bread…hehehe…


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