Combine the water, yeast, and sugar until blended. Let stand in the bowl for about 5 minutes until the mixture appears foamy.
Add the milk (at room temperature), olive oil, and salt to the yeast and mix until just combined. Add the flour, 1 cup at a time, mix after each addition until combined into a homogeneous mass.
Scrape the raggedy dough from the edge of the mixer bowl. Knead for 5 to 8 minutes. The dough will be less sticky and become smooth on the surface. It will clear the sides of the bowl.
Cover dough with a large kitchen towel and set aside in a warm spot in the kitchen. Allow to rise for 1 hour until it has almost doubled in size. The dough should be smooth and puffy-looking.
Preheat the oven to 200°C and prepare egg wash by whisking the egg and water in small bowl and set aside.
When the dough has risen, lightly flour a work surface. Turn the dough out onto it and divide it into 3 equal pieces.
Lightly flour a rolling pin. Roll one piece of dough into a rough 8-inch square. It should be about 1/8 inch in thickness.
Spread pesto on the dough, leave a 1/2-inch border uncovered. Use a pastry brush to brush a small amount of the egg wash over the exposed edge.
Lift up the pesto-covered edge and roll it up, as tightly as possible. Pinch the seam closed with your fingertips. Gently roll the tube back and forth until it spreads lengthwise to about 10 inches long.
Line up 3 rolled tubes on a sheet of parchment, positioning the thin ends toward you. With a very sharp, long knife, make a lengthwise slash through each, cutting a deep slit halfway down the depth of the tube; make sure not to cut all the way through to the bottom.
Braid the tubes together, crossing one of the outer tubes gently over the middle one. Then cross the other outer tube up and over the new middle one. Repeat, working your way down to the end. Half of the tube should be braided. Then turn the parchment paper around and braid the other side, from the center point to the end, so that the entire loaf is braided. Tuck under ends if desired.
Let the bread rise for another 30 minutes before baking.
When the loaves have risen, uncover and brush well with the egg wash.
Bake for 10 minutes. Reduce the oven temperature to 160°C. Bake for an additional 30 to 35 minutes, turn the pan 180° from its original position every 15min to ensure even baking, bake until the bread is brown and crusty.
The place is located at Yokohama – a bit far from the city centre of Tokyo, but it definitely worths a detour. Looking like any other other yakitori restaurant from the exterior, but u will be surprised to enjoy the very high quality skewers they serve here.
Using only the finest Miyazaki chicken (sashimi grade) and the best charcoal available. Above all, the grilling technique is perfect!
Masters in action!
The best chicken liver skewers- served still pink at the centre, surely not for the faint of heart!
The oh-so-good chicken cartilage.
Chicken kidney with ginger paste on top.
Meaty chicken thigh.
My favourite of the night – chicken aorta! So plump, fatty and juicy!
These are essentially British, delicious and simple to make… Get baking and fill your home with the smell of freshly baked scones!
It is no secret that I have always wanted to open my own cafe. And this is the sign that I will put up at the storefront when a batch of scones are hot and ready (Yes! I stole the idea from Kripsy Kreme’s neon sign!!).
Ingredients (serves 8):
Plain flour, for dusting
1.5 cups self-raising flour
40g butter, softened and cubed
3/4 cups milk
1 cup dried fruit, e.g. cranberries/ raisins (optional)
Preheat oven to 200°C. Sift self-raising flour into a large bowl.
Rub butter into flour using your fingertips, until mixture resembles breadcrumbs.
Make a well in the centre. Add milk and mix until mixture forms a soft dough. Add in dried fruit if any.
Knead gently until smooth (don’t overwork the dough or scones will be tough).
Pat dough into 2cm-thick. Cut out 8 rounds using a 5cm round cutter.
Place scones onto baking tray, 1cm apart. Sprinkle tops with a little plain flour.
Bake for 20 to 25 minutes or until golden and well risen.