Challah

The weekend before our Bangkok trip, my husband opened the freezer to find no more ziplock bags of Light Wheat bread. That left me just a little devastated. With The Martha Stewart Living Cookbook - The New Classics newly towed home from the library, I flipped through the Bread section and decided to make a Challah loaf.

First of all, I vaguely remember how a Challah is braided from a video I watched eons ago. Second of all, my baking stone is on the verge of being stowed away in the storeroom due to a lack of use. My bad. And it would be a perfect opportunity to give it a new life.

i didn't make enough braids

I don't know what's your habit before deciding on a recipe. For me, I scan through the ingredient list and if I have most of what is needed, we are halfway through the deal. If the recipe sounds good, we close the deal with a handshake. However, being in a hurry this time, I did not scan past the ingredient list before getting all my flour and yeast at the ready.

So when I glanced through the steps and discovered three risings instead of the usual two which is the case for loaf breads, I was a little hesistant and wouldn't have gone ahead if I had not already started the process. So, starting with a recipe muddle-headed can be a blessing in disguise.

Ingredients
adapted from Martha Stewart's The New Classics' Challah

2 tablespoons Unsalted Butter, softened, plus more for bowl, plus 2 tablespoons, melted and cooled, for brushing
444.5 grams Unbleached Bread Flour, plus more for dusting
118 grams Water, warmed to 100ºF
63.8 grams Sugar
59.1 grams Whole Milk, warmed to 100ºF
2 large Eggs, lightly beaten, plus 1 large egg, lightly beaten, for egg wash
3 large egg yolks, lightly beaten
2 teaspoons Coarse Salt
2 teaspoons Active Dry or Instant Yeast

tight like some muscles

How to?

Butter a large bowl; set aside
Stir all remaining ingredients, except the Egg for the Egg wash and the Butter for brushing, in a large bowl until well combined
Turn out the dough onto a lightly floured work surface; knead the dough, adding Flour if needed, until smooth and pliable, about 15 minutes
Transfer the dough to the Buttered bowl; brush the top with 1 tablespoon melted Butter
Loosely cover with plastic wrap
Let rise in a warm place until almost doubled in bulk, about 1 1/2 hours
Turn out the dough onto a lightly floured work surface; knead for 5 minutes, then return to the bowl
Brush the top with the remaining tablespoon melted Butter, and loosely cover with plastic wrap
Let the dough rise again until doubled in bulk, about 1 hour more
Preheat the oven to 375ºF
Divide the dough into 3 equal pieces
Roll each piece into a ball, and loosely cover each ball with buttered plastic wrap
Let rest for 20 minutes
Roll each ball into a 12-inch-long log, leaving the middle a little thicker than the ends
Lay the logs side by side lengthwise; pinch together the ends farthest from you, then tightly braid the strands, pulling them as you go
Tuck the ends of the braid underneath
Transfer to a buttered baking sheet, and loosely cover with buttered plastic wrap
Let rise until almost doubled in bulk, about 45 minutes
Brush the dough lightly with Egg wash
Bake until golden brown and firm and an instant-read thermometer insert into the bottom registers 180ºF and comes out clean, 35 to 40 minutes
If the challah browns too quickly, loosely tent with foil
Immediately transfer to a wire rack; let cool at least 45 minutes before serving
I always have a problem with not being able to use up an entire egg for the egg wash and was more than reluctant to break open a new egg just for the egg wash. On hindsight, I am truly glad did as the egg wash gave it a lacquer-like surface. And to do that, Smitten Kitchen says: "The secrets to good challah are simple: Use two coats of egg wash to get that laquer-like crust and don’t overbake it." So, now you know what to do. Double up the egg wash and you shouldn't have much beaten egg left because this egg bread turns out huge after proofing!

Steamed Fish with Crispy Garlic Bits

These days with the newest addition (my baby nephew Lucas) in the family, my mum hasn't got much time on her hands to whip up the scrumptious meals like she used to. Whenever she has time to spare in the kitchen, the dinner is a quick affair and we have familiarized ourselves with steamed dishes and quick stir-frys.

And I thank Lucas for allowing my mum to reintroduce this tasty and fuss-free meal onto the dinner table. I say reintroduce because I have no recollection of my mum ever making this! It was so good I went home and make the same for my husband. In fact, I made it twice consecutively.

The trick is to turn off the heat before the garlic bits turned golden brown because the heat continues to cook it and it turns from light brown to golden brown in an instant. Likewise for turning into dark brown which means your garlic now carries an unpleasant bitterness. To ensure even cooking time, finely chop the garlic to the same size to the best of your ability.
Ingredients

adapted from my mum's recipe

1 medium to large whole Fish
4 tablespoons chopped Garlic
two tablespoons of cooking Oil
a splash of Soy Sauce
Salt & Pepper, to taste
chopped Parsley (optional)

How to?

Fully scale and clean Fish of guts
Lightly season with Salt and Pepper
Steam Fish on medium-high heat for approximately 13 minutes

You can tell that it is ready when the eye has popped out of the eye socket (I apologize if this sounds a little gory for you)

When Fish is cooked, remove from steamer and tip out all fluid that has collected and pooled in the bottom of the plate
Heat up two tablespoons of Oil in wok
Toss in chopped Garlic
Move Garlic bits around wok to ensure even browning
Once Garlic bits take on a light shade of brown, turn off heat and remove from wok
Reserve Oil in wok
Over low heat, add in a splash of Soy Sauce into reserved Oil
Drizzle Soy Sauce over Fish
Garnish with fried Garlic bits and chopped Parsley, if using

I can have this every day for dinner with simple plain rice. This also makes for a fuss-free dinner that doesn't leave your kitchen greasy all over!

Caramelized Onion Palmiers

Puff pastry is a wonderful pastry sheet that you can transform into countless dishes , ranging from sweet offerings to savoury bites. Remember the Daring Bakers Challenge where we made Vols-au-vent? And I am sure you had some stashed away in the deep dark corner of your freezer where no other hands will stick into. Well I did. And very soon I will summon them to recreate these Palmiers!

If you fancy a savoury cookie, this is for you.

slice them up

I was supposed to use sweet onions but I threw in a red one to clear them up from my basket. And no harm was done. If making for a big group of friends, please double or triple the recipe as the onions caramelized down to nothing and these are simply irresistable that you just keep popping them one after another. They are simply awesome fresh out of the oven! It will be a million times more tasty using homemade puff pastry!

I used dried thyme instead as I did not have fresh thyme on hand and I made these Palmiers on the spur of the moment. I cheated and omitted the cheese only to be caught by the mister. I will toss some in the next time. But it will probably take a lot of that to appease him.

cook them down

Ingredients
adapted from i shot the chef's Caramelized Onion Palmier

2 tablespoon Unsalted Butter
2 Sweet Onions, thinly sliced
1 clove Garlic
1 tablespoon fresh Thyme, chopped
1 to 2 oz Feta Cheese, crumbled
1 sheet of store bought Puff Pastry, thawed
2 tablespoon Cornmeal
Salt and Pepper, to taste

I will double to recipe just to make it more worthwhile washing this bugger!

How to?

Heat the Butter in a saute pan over medium heat.
Add the Onions and a pinch of Salt and Pepper and cook, stirring often until they just start to color
Reduce the heat to medium low and continue cooking, stirring often until brown and caramelized
Be careful not to burn
Add the Garlic and stir around for one minute.
Remove from the heat and add the Cheese and Thyme and stir until the Cheese melts
Scrape the Onion mixture into a food processor bowl
Pulse a few time to roughly chop the Onion mixture
Do not completely puree, you still want some small chunks
Or you can chop by hand if you don’t have a food processor
Taste and add Salt and Pepper if needed
Let cool completely

barely enough!

Sprinkle your clean surface with Cornmeal
Place the thawed Puff Pastry on the Cornmeal dusted surface and sprinkle the top with a little more cornmeal
Roll the sheet of Puff Pastry into a rectangle, just slightly thinner than it was originally
Be careful that it does not stick
Spread the Onion mixture on the Puff Pastry, leaving about 1 inch around the edges
Start rolling one of the short edges towards the middle
Then roll the opposite edge to meet up in the middle
This will make a log shape
Brush a little water in the center where the two rolled halves meet
Turn the log onto its side and press down slightly so the halves stick together
Wrap tightly in plastic wrap and place in the freezer for at least 30 minutes to firm up
This makes it much easier to cut
When ready to bake, preheat the oven to 400ºF
Remove the log from the freezer and slice into 1/4 inch disks
Place the cut side down on a parchment covered sheet pan
Bake for about 20 minutes until the Puff Pastry is golden brown and cooked through
Best served warm, but also good at room temperature

little logs

Mini Japanese Pumpkin

I couldn't pass up on these Japanese mini pumpkins when I chanced upon them in the market. I sliced off the top and drizzled some olive oil before roasting them for 45 minutes. 45 minutes later, the skin was thin and the pumpkin flesh soft. Still, I preferred the usual big pumpkins I use for making pumpkin soup.

Oatmeal Cranberry & Raisin Cookies

Yes yes, I have got more oats to clear from the pantry. And when I have spotted another version of this oatmeal cookie on i shot the chef, I knew I just had to give it a shot.

The almonds added a nice crunch in each bite and I just love that it has dried cranberries in them! Do note that the recipe makes a lot which isn't a problem given how delicious it is!

The only problem I have with it is that it does not spread out nicely into a nice thin layer like Candace's does. I truly prefer the way it looks when thin. So, if you know what could be the cause, kindly enlighten me! It will be greatly appreciated.
Ingredients
adapted from The Magnolia Bakery Cookbook

2 1/4 cups All-Purpose Flour
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup (2 sticks) Unsalted Butter, softened
1 1/2 cup firmly packed Brown Sugar
2 large Eggs, room temperature
1 teaspoon Vanilla
1 teaspoon Almond Extract
1 1/4 cups Rolled Oats
3/4 cup Raisins
3/4 cup Dried Cranberries
1/2 cup finely chopped toasted Almonds
How to?

In a large bowl, sift together the Flour, Baking Soda, and Salt
Set aside
In another large bowl, cream the Butter and Sugar until smooth, about 3 minutes
Add the Eggs, one at a time, mixing well after each addition
Then mix in the Vanilla Extract and Almond Extract
Add the Oats and the Flour mixture and beat thoroughly
Mix in the Raisins, Cranberries and Almonds
Chill the mixture for 30 minutes in the refrigerator before proceeding
Preheat oven to 350ºF
Line two sheet pans with parchment paper
Drop by rounded teaspoonfuls onto the parchment lined sheet pans, leaving several inches between cookies for expansion
Bake for 15 to 18 minutes or until lightly golden brown
Cool the cookies on the sheets for a few minutes, then remove to a rack to cool completely

Cream Scones with Organic Raisins

When I was standing at my close friend - K's work desk the other day, our colleague joined in and offered us a bag of raisins. When we saw that it was a big bag of Sun Maid organic raisins, we just had to ask why?

Back then, his pair of little girls loved raisins and munched a lot of those that came in little red boxes. Having noticed how much they adore those dried grapes, he bought them that big bag of organic raisins only to have them stop loving raisins! Following that, he snacked on them in the office and started detesting the sight of it! When the bag landed in our hands and I took one just for the sake of trying, I noticed the vast difference in texture, quality and taste of these organic raisins compared to the regular raisins. Even after popping a handful of these, K found these as tasty as I did.

these raisins are everywhere

Knowing that I baked more often than she does, she generously offered the bag to me. I was elated. Very soon, I put them to great use. K loves my scones and scones it shall be.

I set out to bake these one morning before work and I was pleasantly surprised, again! These little dots of dried fruits actually plumped up in the oven. What usually happens with my currants is that they remain dry and turned harder after baking. On the contrary, these raisins "put on weight". As a result, you could bite right into it and have a wonderful mouth feel of it. And I think I am a convert.

a little closer

I have increased the amount of raisins used in my regular cream scones recipe cuz it is just so good!

Ingredients
adapted from Dorie Greenspan’s Baking: From My Home to Yours

1 large Egg
2/3 cup cold Heavy Cream
2 cups All-Purpose Flour
2 tablespoons Sugar
1 tablespoon Baking Powder
1/4 teaspoon Salt
5 tablespoons unsalted Butter, cut into small pieces and chilled
3/4 cup Organic Raisins

never enough

How to?

Preheat your oven to 200ºC
Ensure you have a rack placed in the middle position in the oven
Line a baking sheet with baking paper
In a small bowl or measuring jug, mix the Egg and the Cream
In a large mixing bowl, whisk together the Flour, Sugar, Salt and Baking Powder
Add the Butter pieces into this one at a time, using your fingers to toss the Butter in the Flour mix
Then, using your fingertips, crush and rub the Butter into the Flour as quickly as possible
You’ll end up with small tiny pieces in different sizes, but that’s fine
Quickly pour the Egg and Cream into the mixing bowl
Using a fork, stir until everything just comes together
Keeping the dough in the bowl, knead it by hand or use a silicone spatula to turn it a half a dozen to a dozen times
Stir in the Currants
Dust a suitable work surface or a counter and turn the dough out onto it
Divide it in half
Working with one piece at a time, pat the dough into a rough circle that is about 12-13cm in diameter
Cut it into 6 wedges and place them on the baking sheet
Repeat with the other piece
Bake the scones for 20 minutes of so, or until the tops are golden and just firm
Transfer to a wire rack and cool for 10 minutes before serving

look at it!

Beef with Ginger, Onion and Mushrooms

Ever since I picked this recipe up from Soy and Pepper, it has become one of our go-to recipe using flank steak. This time round, I happened to have some button mushrooms lying around which helped make this dish even more complete.

The gravy goes especially well with steamed rice. That is all I need for a good heartwarming meal!

Slight adjustments have been made to better suit our preference. Feel free to play around with the proportions!
Ingredients
adapted from Soy and Pepper's Beef with Ginger and Spring Onion

300 grams Flank Steak, cut into thin strips
4 stalks Spring Onions, cut into inch-long sections on the diagonal
1 inch Ginger, peeled and sliced
1 medium Red Onion, cut into wedges
5 Button Mushrooms, sliced
Oil, for cooking

Marinade
1/2 tablespoon Shaoxing Chinese Cooking Wine (or dry Sherry)
1 tablespoon Light Soy Sauce
2 teaspoons Cornflour

Seasoning
1 tablespoon Shaoxing Chinese Cooking Wine (or dry Sherry)
1 tablespoon Oyster Sauce
1/2 tablespoon Light Soy Sauce
1 teaspoon Dark Soy Sauce
1/2 tablespoon Sesame Oil
5 tablespoons Water
2 teaspoons Cornflour, mixed in 2 tablespoons Water, for thickening

pipin' hot

How to?

Marinate Beef and set aside in the refrigerator for 30 minutes or overnight for best result
Combine all the Seasoning ingredients (except for the cornflour mixture) in a bowl
Heat a wok on medium heat
Add in a tablespoon cooking Oil and heat until the Oil is hot but not quite smoking
Stir-fry Ginger and white parts of the Spring Onions very quickly for about 30 seconds
Add sliced Mushrooms and stir-fry for 2 minutes
Add Beef and stir-fry briskly until the Beef is about 70 percent cooked, which should take only a couple of minutes
Add green parts of the Spring Onions, pour the Seasoning ingredients into the wok and mix evenly
Slowly drizzle in Cornflour mixture at the end, turn down the heat to low and simmer for about a minute to thicken the sauce
Dish out and serve immediately, making sure to not overcook the Beef
The strong flavours of this dish go well with plain basmati or jasmine rice

Gingerbread Macarons

I had more egg whites aged to give another try at macarons. While there is feet though not well formed, the innards are still gummy which certainly isn't the way it is supposed to be. For a not so successful macaron, I will keep it short though the flavours of the macaron shell and the chocolate ganache are lovely.

Ingredients

For the shells
adapted from Tartelette's Gingerbread Men Macarons

90 grams Egg Whites (about 3)
30 grams Granulated Sugar
200 grams Powdered Sugar
110 grams Almonds
1/4 teaspoons Ground Ginger
1/8 teaspoon Ground Cinnamon
1/8 teaspoon Ground Nutmeg
1/8 teaspoon Ground Cloves
For the chocolate ganache
adapted from Use Real Butter's Chocolate Raspberry Macarons

227 grams Bittersweet Chocolate
180 ml Heavy Whipping Cream
28 grams Unsalted Butter
1 teaspoon Almond Extract
How to?

Prepare the shells

For the whites: the day before (24 hours), separate your eggs and store the whites at room temperature in a covered container (If you want to use 48 hours (or more) egg whites, you can store them in the fridge)
In a stand mixer fitted with the whisk attachment, whip the Egg Whites to a foam, gradually add the sugar until you obtain a glossy Meringue
Do not overbeat your Meringue or it will be too dry
Combine the Almonds, Powdered Sugar and Spices in a food processor and give them a good pulse until the nuts are finely ground
Add them to the Meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon
Give quick strokes at first to break the mass and slow down
The whole process should not take more than 50 strokes
Test a small amount on a plate: if the tops flattens on its own you are good to go
If there is a small beak, give the batter a couple of turns
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets
Preheat the oven to 280ºF
Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 20 to 22 minutes, depending on their size
Let cool
If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture
Don't let them sit there in it too long or they will become soggy
Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer
Prepare the chocolate ganache
Place the Chocolate in a medium sized bowl
Set aside
Heat the Cream in a medium sized saucepan over medium heat
Bring just to a boil
Immediately pour the boiling Cream over the Chocolate and allow to stand for 5 minutes
Add the Butter and stir with a whisk until smooth
Stir in Almond Extract
Let cool to room temperature
Fill a piping bag with the Ganache

stored in an airtight container

Assembling the macarons
Pipe a dollop of Ganache onto one Macaron shell
Place the second Macaron shell on top, making sure the Ganache sticks to it
Repeat for the rest of the Macarons

Swiss Roll

Chocolate Swiss roll has always been a family favourite with sugar roll being my little brother's favourite. I got a little overly excited and attempted Smitten Kitchen's lighter-than-air chocolate roll cake. Despite Deb's kind warnings about how easily the cake cracks when rolled, I went ahead with a tablespoon of determination and a cup of gusto. To my dismay, the flourless cake was too fragile to handle even with the gentlest of hands I could possibly have. The day ended with a flourless chocolate layered cake instead of a flourless chocolate roll cake. While I did not document the disaster, I assure you that the taste was superb. The flavour of quality chocolate really came through and it was extremely satisfying. Look out for the rustic version in due time.

swiss roll

With a failure in my books at roll cakes, I went around searching for a more doable recipe. After a little recipe window shopping, I picked Aunty Yochana's sugar roll for the cake base and stuck to Smitten Kitchen's cream filling for the lighter-than-air chocolate cake. The resulting cake is a soft sponge cake. And the ingredients are mostly pantry staples. Believe it or not, the first few whiffs of the baked sponge is so closed to my all-time comfort food - omelette! It was amazing. From my first not-very-successful attempt at this sugar roll, I know better to split the cake into two equal portions lengthwise as I am not able to handle all 14" of it at one go.

Even then, the cake still has cracks here and there but it is something you can hide beneath a dusting of icing sugar which serves multiple purposes.

a golden coat

Ingredients

For the cake base
adapted from Aunty Yochana's Sugar Roll

4 Egg Whites
80 grams Caster Sugar
4 Egg Yolks
1/4 teaspoon Vanilla Essence
100 grams Cake Flour
1/2 teaspoon Baking Powder
40 grams Corn Oil

For the filling
adapted from Smitten Kitchen's lighter-than-air chocolate cake

1 cup Heavy Cream
2 tablespoons Confectioners Sugar, sifted
1 to 2 tablespoons Grand Marnier **

a cake parcel

How to?

Prepare the cake base
Whisk Egg Whites for awhile, then add in Caster Sugar gradually
Drop in Egg Yolks one by one into the beating Egg Whites until and continue beating for another 3 mins after all the Egg Yolks have been added in
Stop the machine, fold in the Cake Flour and Baking Powder
Fold in Corn Oil and pour into a 11" x 14" tray or 10" x 14" tray and bake at 200ºC for about 10 mins
Take out from tray and leave on the wire rack to cool

Prepare the filling
Beat Cream with Powdered Sugar and Grand Marnier with cleaned beaters until it just holds stiff peaks

Assemble the cake
Spread Filling evenly over Cake
Put a long platter next to a long side of Cake
Using wax paper as an aid, roll up Cake jelly roll-style, beginning with a long side
Trim off ends
Carefully transfer, seam side down, to platter, using wax paper to help slide Cake
Slice and serve

i love this little cake plate

** You can substitute the following for Grand Marnier: 2 tablespoons Cognac and 1/2 teaspoon vanilla; 2 tablespoons cocoa and 1/2 teaspoon vanilla; or 2 teaspoons instant-espresso powder or instant-coffee granules dissolved in 2 teaspoons water plus 1/2 teaspoon vanilla.

Edible Bread Bowls (2009 October Fresh from the Oven Challenge)

Recently, I have partaken in a new baking community - Fresh from the Oven. Essentially, we bake BREAD. This month, thanks to host Corry of Bake it Off, we get to bake soup bowls!

Using the revealed recipe by Richard Bertinet which can be found in his fabulous book ‘Dough – Simple Contemporary Bread’, my soup bowls turned out soft and fluffy. It was a real treat. Much so when I made the bread and the mister took care of the soup part of the deal. He whipped up a quick Lentil Soup to have with the bread bowl.
With no pyrex bowls in sight, I had to rack my brain for a while on what to use as the mold as I have always envisaged the oven as a hotbed for disasters, culinary and hazardous alike. So, I don't put just anything into it! After looking through my cabinet, the initial idea was to use soufflé ramekins. But they were a little on the short side and the search goes on. Looking into the lower shelf, I spotted my heart-shaped soufflé ramekins which were of decent height. Brilliant. My vision of my precious tableware breaking apart in the oven was not realized.

shaped dough

For just the two of us, I halved the recipe and yield 4 heart-shaped soup bowls. To prevent the baked bread from sticking to the ramekin, I buttered and chunk it in the freezer. By the time the fourth ramekin has been buttered, the first one has already firm butter and I will take it out of the freezer for a second layer of butter. Repeat for all other ramekins and dust lightly with flour. Nothing stuck. This trick works for me every single time. After patting the dough into shape on the ramekin, I rolled it in a bed of sesame seeds for texture and as an adornment.

coated with sesame seeds

As good as this bread can get being multi-purpose, I have to admit by the time I get to the bottom of it, it had turned soggy. So you might want to take that into consideration when making this.

Ingredients
adapted from Richard Bertinet’s ‘Dough – Simple Contemporary Bread’

250 grams strong Bread Flour

10 grams Course Semolina

1 teaspoon Instant Yeast

5 grams Salt

25 grams good-quality fruity Olive Oil

160 grams Water

Chilli or Spice (optional)

baked to golden brown

How to?

Preheat the oven to 250˚C
Mix together the Flour, Semolina and Yeast
If using a mixer, switch it on to the slowest speed, add Salt, Olive Oil and Water and mix for 2 minutes, then turn the speed up to the next lowest speed and mix for 6 to 7 minutes until the dough becomes smooth and elastic

If you are kneading by hand, knead for approximately 10 to 12 minutes or until you have a nice smooth elastic ball of dough
Richard Bertinet has a unique kneading technique referred to as the French fold that can take approximately 5 to 10 minutes depending on practice
You can view his method in a online video at the Gourmet Webpage
In this video, he is actually doing sweet dough but the same technique can be used for most bread dough

Place the dough into a bowl that has been floured, cover with a tea towel and leave in a draught free place for approximately 1 hour or until doubled in volume

Lightly oil or spray with non-stick spray, the outside of 4 ovenproof bows (I used heart-shaped ramekins)
Turn the dough onto a lightly floured work surface and divide into 3 to 4 pieces (depending on the size of your baking bowls)
Taking one piece of dough at a time and using a rolling pin, roll each piece into a circle (similar to making pizza)
Shake off excess flour and shape each piece over an upturned bowl, patting into shape and pressing gently to remove air bubbles from between the dough and the bowl
Rest the dough for 10 minutes
Place the upturned bowls, two at a time, on a baking tray lined with parchment paper, then into the preheated oven
Turn the oven down to 200˚C and bake for 20 to 25 minutes
Remove from the oven and leave to cool for a few minutes
Using a fine-bladed knife, gently loosen the bread from the bowls and ease off
Cool on a wire rack

from my heart to yours

I will make sure to add some spices to the dough the next time I make this!!