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On the same day i did the Tri-Flavor Bread, i managed to squeeze this version in too.

Yes i know! If you have noticed, i actually used back the same props for both loaves. That’s because i snapped the loaves back to back. Not only the props were the same, even the styling ain’t much different! Grin. Please say you don’t mind. :)

Personally, i like this loaf better. Nothing to do with the flavor combination or anything like that, it’s mostly because the taste of chocolate and matcha is much stronger here. The earlier loaf was an experimental loaf so, i didn’t quite dare to add too much of black sesame and matcha. But for this loaf, i was feeling a little more adventurous (for some unknown reason) and added the powder as much as i could.

I’m sure glad that it turned out OK and not otherwise :)

Chocolate and Matcha Bread

1 milk bread recipe
10g dutch chocolate powder
10g matcha powder

1. Divide dough equally to 2 parts (do weigh it!)
2. Add dutch chocolate powder to 1 part and matcha powder to another.
3. Roll all 2 parts to squarish shape.

4. Place 1 part on top of the other. Roll them together like rolling a piece of paper. Give a slight pat down and fold both ends in.
5. Follow step 6, 7, 8 in milk bread recipe.


Happy baking! :)

I was feeling a little adventurous.

Needed something different than the norm.

Furthermore, with the newly acquired black sesame powder, i thought, why not?

Tri-flavor Bread it was!

Shaping was not all that tough.

Just like braiding the hair!

The only thing is that i’m not really good at braiding my own hair, nor anyone’s hair. In fact, in this whole life of mine, i have never had my hair braided for real. Probably just a little twisting sometimes… when i was little. Grin. So errrrmm, guess that was why my loaf of bread turned out looking a little off, aye? Heheeeeeeeeeee!

As usual, milk bread recipe was used — can you tell that i’m a die hard fan?? ^_^ –

Flavor wise, it was rather pleasant and very like-able.

Green tea wasn’t at all strong however, but the same cannot be said for the black sesame… robust and fragrant, just the way i like it :)

Best is to have it toasted just a wee bit, slap on a thin layer of butter to bring out the full flavor and you’re more than ready to go.

Tri-Flavor Bread

1 milk bread recipe
10g black sesame powder
10g green tea powder

1. Divide dough equally to 3 parts (do weigh it!)
2. Add black sesame powder to 1 part and green tea powder to another.
3. Roll all 3 parts to baguette lookalike.
4. Place 3 parts side by side and braid them as you would to the hair.
5. Follow step 6, 7, 8 in milk bread recipe.


A fine snack which i replicated from Casa Verde during our visit on the rainy Sunday…

For the boys’ lunch :)


Again, i used what i could find in the house.

At Casa Verde, mozzarrella, cooked ham and anchovy were sandwiched in between before pan frying it in olive oil – i fried mine in butter. More fragant! ^.^

I omitted the lovely anchovy because i currently didn’t stock any and also the cooked ham. In place, i sandwiched the sliced cheese sausage instead together with the mozzarella cheese.


Personally, i like both versions, very much depending who i’m eating with.

Of course, having the anchovy inside would be most ideal as it lends its saltiness to every single bite.


But i guess if you’re a tad conscious on your sodium intake or preparing this for the kids, omitting the anchovy would be advisable. For myself, i don’t quite like the idea of having the kids consuming salty-ish food :P

Anchovy or not, the melted cheese is definitely the highlight in this simple-but-yet-so-delectable-snack!

Do give this a try if you like!


Mozzarella en Carrozza

  • 12 slices firm white sandwich bread
  • 1/4 cup drained bottled capers, chopped
  • 6 oz fresh mozzarella, cut into 1/4-inch-thick slices, at room temperature
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil

Divide capers among 12 bread slices and spread evenly. Divide mozzarella among 6 slices and sprinkle with pepper to taste. Make into 6 sandwiches, then cut off and discard crusts to form 3-inch squares.

Coat sandwiches with flour, knocking off excess. Beat together eggs, milk, and a pinch each of salt and pepper in another small shallow bowl.

Heat 1/2 tablespoon butter with 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until foam subsides. Meanwhile, coat 3 sandwiches, 1 at a time, with egg mixture. Fry, turning over once, until golden brown, about 5 minutes, then drain on paper towels. Coat and fry remaining 3 sandwiches in same manner.

Cut sandwiches into quarters and serve immediately.

Recipe can be found here.


Hope you will love it as much as i do! :D

pssstt : i never follow any recipe. just sandwich anything you fancy and then pan fry it like normal french toast will do! *wink*

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