How to Make Your Own Bread with This DIY Bakery

How to Make Your Own Bread with This DIY Bakery

In case you missed it, here’s the story of how we made a loaf of white bread that tastes like Chinese food and how we learned how to make homemade Chinese food in the process.

And we’re making more and more of those as we make the trip down to our local farmers market. 

Bake at Home  As you might have guessed, the bread recipe is based on our trip to Beijing last year.

I love to make bread with lots of different ingredients, so it was a natural fit for us to bake at home.

It wasn’t until I made the bread with Chinese herbs that I learned how the herbs work.

It’s really a good idea to try to get some good, organic herbs if you can.

The herbs can be bought at any grocery store and have a similar taste to Chinese garlic, so you’ll probably want to pick them up before the recipe.

If you can’t find fresh Chinese herbs, you can find Chinese-grown ones in the supermarket.

This method can also be used with fresh herbs if your bread is more sour.

I also like to add some sweetener to the bread to give it a sweet, nutty flavor.

If you’re making a batch with the recipe above, be sure to leave out the last 1/2 cup of flour.

I found that by adding 1/4 cup flour, it gave the loaf more of a crust.

As you can see, it’s a pretty easy and easy recipe to make.

If this bread doesn’t taste right, add more herbs and add more spices.

If it does taste good, you should definitely keep it in the fridge for several days and let it rest for at least 24 hours before slicing.

You could also make a loaf by hand.

I use a bread knife for this recipe.

Here’s how you can make your own Chinese bread at home with the same ingredients: 1 cup of water 1 cup milk 1/2 tsp salt 1 egg yolk 1 tsp vanilla extract 1 1/3 cups flour (I used a 3.5-ounce package)1 cup shredded Chinese cabbage (about 3 cups)1/4 tsp kosher salt 8 fresh basil leaves, chopped1/8 tsp ground black pepper Directions: Put the water, milk, salt, egg yolks, and vanilla extract in a small saucepan.

Bring to a boil.

Cook, stirring, until the water is dissolved.

Add the cabbage and cook until soft. 

Stir in the basil leaves and cook another minute.

Stir in the egg yols and cook for another minute more. 

Add the shredded cabbage and continue to cook for about 1 minute.

While the cabbage is cooking, add the flour, spices, and herbs to the pan and cook on medium-low heat until the flour is mixed together and the mixture starts to bubble.

Stir it all together.

Remove the mixture from the heat and stir in the herbs.

Let the bread rest for a couple minutes before slicing into squares.


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