Author: admin

The town where I live usually has two ways in. Apparently, the cyclone decided that was two ways too many. It’s the wet season, the rain won’t quit, and both roads are underwater

The delivery trucks can’t get through, which means the supermarket is empty (honestly, it’s usually empty anyway, lol), and of course, because I can’t buy it, I suddenly need it. I’m not even a “bread person,” but here we are baking bread because the flood told me I couldn’t have any

TL;DR: Do not ever think to bake this. (Unless you’re stranded by a monsoon)

The ingredient:

• Whole Wheat Flour: 150g
• All-Purpose Flour: 230g
• Whole Milk (Room Temperature): 280ml
• Extra Virgin Olive Oil: 3 tbsp
• Honey: 2.5 tbsp
• Salt: 1 tsp
• Instant Yeast: 1/2 tsp

Of course i am not follow this recipe lol

The Instruction(Trust the Process):

1. Once again, put on a great playlist
2. Mix the Dry Goods: In your favourite mixing bowl, toss the flours, yeast, and salt. Give it a whisk until they’re all friends
3. Hydrate the Situation: Mix the milk, honey, and 2 tbsp of olive oil. Stir until the honey stops acting stubborn
4. The Merger Pour the liquids into the flour. Use a spatula to fold it all together until the flour streaks disappear. No dry bits left behind
5. The Big Chill Cover with wrap. Let it sit on the counter for 30 minutes to wake up, then shove it in the fridge for 12 hours
6. Bedtime!!
7. The Next Morning: Rise & Shine
   • Prep Your Hands: Dip your hands in water or dust them with flour. This dough is sticky; Do not tell me you are going to let the dough win
   • Stretch & Fold Reach under the dough, pull it up, and fold it over the centre. Rotate the bowl and do this 9.7 times
8. Move to the Loaf Tin (20 cm). Line your tin with parchment paper. Gently coax the dough into the tin, spreading it out until it’s cozy and even at the bottom
9. The Holy Grail: The Final Rise DO NOT SKIP THIS. Yes, you can if you want to bake a brick
   • Cover: Wrap it loosely or flip your big bowl over the tin.
   • The Wait: Find a warm spot (like an unlit oven). Wait 1.5 to 2 hours
   • The Goal: It needs to double in size, reaching almost the top of the tin
10. Fire it Up: Preheat your oven to 190°C (top and bottom heat) for about 20 minutes.
    • The Finishing Touch. Before it goes in, brush that last 1 tbsp of olive oil over the top. It’s like a spa treatment for your bread—makes it soft, shiny, and expensive-looking.
    • Into the Heat Bake for 30–35 minutes.
      Rebel Trick: If the top looks like it’s getting too dark after 20 minutes, throw a piece of foil over it like a little tent
      
11. The Aftermath
    • The Release Pull it out of the tin immediately and set it on a wire rack
    • The Blanket Cover the loaf with a clean kitchen towel until it’s completely cool. This locks the steam inside, making the crust soft and the inside “buttery yellow” levels of perfect

Baking playlist:

Hi, Today is Sunday, and it is morning time

I’m sharing a recipe… well, “recipe” is a strong word. It’s more of a culinary manifesto based on vibes and prayer. This is my 3rd attempt, and honestly, I am out of lemons, so we’re raw-dogging the acidity levels today

I can’t tell you the exact measurements because my heart decides when to stop pouring. You gotta feel it

The ingredient:

• Ritz Original Crackers (150g): The OG base
• Cream Cheese (Half a block): Because a full block is a commitment I’m not ready for
• Unsalted Butter: Use unsalted, cause I’m salty enough for the both of us
• Raw Sugar: Measure this based on your own internal dialogue with your dentist.
• Greek Yogurt: I’m using Woolworths brand
• The Vibe: 100% pure determination

The Instruction(Trust the Process):

1. Step one is non-negotiable. Choose the right playlist. If the music isn’t hitting, the cake won’t either
2. Crush the cracker until you feel it right
3. Melt the butter (I said MELT). Mix it with the cracker crumbs until they’re BFFs
4. Pack that mix into a box. Press it down tight.
5. Leave it in the fridge overnight or until it gets strong enough to be your base
6. The Filling: Blend the cream cheese with raw sugar until the sugar dissolves into the cream cheese. Fold in the Greek Yogurt for that silky finish
7. The Assembly: Pour the filling onto your base. If the base is tough enough to hold the emotional weight of this cheesecake, you’re doing great
8. Back into the fridge. Let it set!!
9. The Topping: Take your frozen blueberries and a splash of water. Simmer on low heat like a slow-burning drama. Add sugar later. To get that thicc consistency, mix corn flour with a bit of water first, pour it in, and stir. DONE
10. The Grand Finale: Wait for the topping to cool down completely (Patience is what I barely have). Pour it over the cream cheese

I have got that one song on a loop —#iykyk