I thought I would share a staple recipe that is in purple mouse.
First you take a cup of milk and add 1 teaspoon of vinegar. You let them sit a while (10 min, at most) and the milk will start to curdle. Cool, Science!! The milk in China is different, and I wondered if this will work here. It does. You will probably have larger curds if you do this in the US, but I am not sure. I will try it out this summer. You could probably use Chinese vinegar too, but I just use this since I have it.
You mix together 2 cups of flour, 1/2 teaspoon of salt, and 1/2 teaspoon of baking soda. In China, baking soda is called Su da fen (second tone, second tone). We bought our at a market. We bought a jin (500g) it has lasted for more than a year. I have seen some arm & Hammer baking soda at our market near our place.
Sometimes I use bread flour (high glutton) and sometimes I use regular flour.
Then you add the milk mixture to the flour and stir it up, after it is mostly stirred, I scrape the bowl out onto the counter, or in this case a clean tray with flour. I knead it some to incorporate all the flour. Many times I add some herbs at this point. I like to add rosemary or Italian seasoning. I don't usually measure it, but I guess it is about 2 teaspoons of herbs.
If you want to be traditional, you can cut a cross (or x) on the top of the bread.
I have started spraying the pan with a little Pam, you could butter or oil it a little. When I don't grease the pan, the bread sticks a little.
Put it in a 400 degree oven, or if you are in China about 200 degrees C.
The recipe calls for it to be cooked for 15 minutes. I usually just watch it, and smell to see when it is done. For a while it stays pretty flat. Then it puffs up!
I did not notice at first, but someone had turned off the top element in our oven, so the top did not get done when it should. I switched on the top element and got the top browned.
Yummy, yummy fresh bread!
This bread makes fantastic toast! I have been experimenting with adding raisin, and dried cranberries. I like the way it smells when I add cinnamon, but when I add sugar, to the bread, I have trouble getting it to cook all the way through. The kids love this and I never really have any leftovers.
Try it, what works for you?