Archive for ‘Savory’

September 29, 2012

Easy Breakfast Bread

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

I am not sharing my Japanese recipes these days. Sorry about that! It’s funny because I cook it everyday, but keep on asking myself ,

“Is this worth sharing?”

Then I say “Nah, it’s too simple.” and end up not writing about Japanese food, but more about healthy baking. Oh well,  that’s the reality of Japanese home style cooking. We will have rice and miso soup every day for dinner (almost every day) but the main dish can be very Western/Asian.

Same with breakfast.  At my Nana’s place, she always prepared rice and miso soup and egg and grilled fish for breakfast, plus left overs from the night before, but we don’t eat like that any more! Those meals are only served at Ryokans, when you stay and pay for your breakfast 🙂

For most families, breakfast should be quick and easy, and this is a perfect recipe for busy mums.

I use Triblade from Kenwood to make this bread, and it takes only 20min! Not kidding!

You can use a food processor and make it as fast or even do it by hand. Just measure, mix and bake. That’s all!


Quick easy “bread” mix

-150g Hard flour (Do not use bread mix/bread flour because it may have some ingredients other than flour in it)

-1 teaspoon Aluminium free baking powder

-2 teaspoon olive oil

-80g water


Step 1: Put all the dry ingredients (flour and BP) in Triblade and mix on 3 for 20 sec. Add the wet ingredients and mix on 4 for 30 sec, or until the dough is all sticky and forming a ball.

Step 2: Preheat the oven to 180C, sprinkle some extra flour on a kneading mat (or a clean bench top) and spread the dough (about 20cm wide and 30cm long). Place zucchini/mushroom paste/genovese sauce etc on the dough and roll. Cut into 2cm width and place together to shape a honeycomb (or a tree, square etc). Sprinkle extra olive oil (I use garlic oil) , salt and pepper on top.

Step 3: Bake at 180C for 15min.


Eat it while it’s hot!

The key to this “bread” is to eat it while it’s hot. Because it is so easy and quick to bake, always bake it before you serve. Having no yeast to “raise” the dough, it will get tough as it cools. When it becomes hard, reheat it or serve it with soup. I am sure that they are so good to eat, you don’t have to worry about having left overs!

Happy Cooking!

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