Sausage Flowerpod

Flowerpod- got the idea while chating with chris. Since i'm so free aka unemployed STILL, and have just finished watching golden bride (yes i have access to its vcds), i guess it's back to my blog:) *Points to the bread beside moi* i think it's a pretty creation.. and easy too.. maybe i can sub the sausages for fruits or chocs!

Anyway, just use any bread dough recipe for the bread(duh!) Mine isn't fixed, as in i add water slowly until it's of the consistency that i like. Some days i need more and some maybe just half a cup, i'm quite sure it's because of the weather and the 'age' of the flour that i'm using. Flour that has been opened and placed on the shelf for a long time will absorb moisture and consequently, less water is needed:)

I'm not really the expert when it comes to proofing/fermenting the dough. Firstly, i'm not a great fan of the yeasty taste, so it's pretty hard for me to add the "right" amount of dried yeast. I know that the longer you proof, the more it'll taste yeasty. So taking Singapore's hot and humid weather into consideration, i don't proof for more than 20mins.:) Therewithal, we can use yeast inhibitors like salt and sugar. As a scientist, -EXPLAINS- yeast inhibition is due to the high osmotic gradient caused by high sugar and salt concentration surrounding the yeast cells. That's why low sugar breads like the french can expand frenzily.

More recently, i've found out that vanilla essense can mask the yeasty taste! Try it! it works! Btw, after many attempts to remind myself to add the essence including tying a ribbon on my index finger, i did drip that BIG ingredient in. BUT i forgot to eggwash my bread.. DAMN! I KNOW! I'm kicking myself now..

Anyways, though my bread is not shiny or eye-blinding, it's delicious! no yeast taste! YEAH!