It is not easy to get back to a normal routine after a long hiatus. I have not been much active in anything of late. All efforts have been made to organize for my move to a
Last weekend I finally got some quiet time at home for some house cleaning (unavoidable!) and bread making session. I was patient this time and sketched the session over two days. And the bread was really amazing with golden crust and soft interior. And there was nothing better than the smell of freshly baked bread filling our little nest… Not to mention that bread tasted sooo good straight out of the oven!!!
I know I still have a little update to give you all on my wedding. I just seem not in the mood for it yet. But hey, I´m back! 😉
Schizzotto (a golden milk bread from
From the amazing book “In Nona´s Kitchen”
Yield three loaves. This bread makes excellent toast!
Sponge
1+1/2 tsp active dry yeast
¾ cup milk, warm
1 cup plain flour (I used Wallaby bread flour, an Australian brand)
Dough
½ tsp dry yeast
2 cup and some more warm milk
Sponge
1/3 cup olive oil
6 + ¼ cup plain flour
4 tsp salt
Coarse semolina, as needed
Method
Prepare the sponge by combining everything together. Set aside for 30-40 mins until doubled in volume.
Add sponge and oil to the yeast + milk + oil mixture, mix well. Add flour, and knead until the dough is smooth but slightly sticky. Put the dough in an oiled bowl, cover with plastic wrap. Let rise until doubled (2 hours @ room temperature. I put my dough to rise overnight in the fridge).
Divide the dough into 3 pieces. Shape into a rectangular (gently please so you won´t loose all the air bubbles). Cover with kitchen towels and let rise until half-doubled, another 30-40 mins.
Meanwhile, preheat oven to 220C. Put the baking stone in the oven for at least 30 mins before baking to heat up.
Using a sharp knife, cutting five slashes vertically and five slashes horizontally on top of the bread. Bake for 30-35 mins or until cooked (when tapping the bottom produces the hollow sound, it means the bread is ready).
Gorgeous. I loved seeing the wedding photos on Facebook!
What a wonderful loaf of bread, Ahn! And the photos are breathtaking as well, my dear!
that’s the kind of bread I like, I’d love to have with with some ham or salami.
That is such a gorgeous looking bread…welcome back
This bread is absolutely radiant in its full glory! Happy nesting and it is good to see you back.
The bread looks fantastic and I’m sure the smell and taste were the same
Enjoy your little nesting time…no rush with the posts! Go take that bread and just burrow into your nest for as long as you need 
Kalyn, thanks!
bread making is a wonderful way to start married life together – I bet your home smelt fantastic! Nice to hear you are back and all went well
oh I remember this bread! The book should hire you as photographer Ann!
what a beautiful bread you have there… i envy the smell that must have filled your kitchen… best wishes and congratulations to your wedding… enjoy the honeymoon… cheers!!!
Congratulations on the wedding and the move and everything! Sounds like it’s been a period of major transition. The bread looks fabulous, the photos are beautiful, you have a great blog!
Your bread looks delicious, kind of sourdoughish. Congratulations on your wedding! I can’t wait to see pictures!
What an amazing golden brown crust that bread has.
Is it possible to make one’s own
welcome back !!!what a lovely bread!! can’t wait for ur wedding pics 😉
Congrats on your marriage and we are indeed glad to have you back!
Looks great… I like the scoring pattern on your bread
Yay! You are back and cookin’ food too! 😉 The bread looks beautiful– I don’t think I’ve seen you bake bread before. You should really do it more often, it looks like you have a gift! (I don’t!!!)
Welcome back, Ahn! I love the first photo so much. It’s so warm and homey.
what a great bread, welcome back!
What an amazing & tasty looking bread! Yummie!