No-Knead Walnut Bread



Hello mga Kababayan!

As spring unfolds, there’s nothing more comforting than the aroma of freshly baked bread filling your kitchen. This No-Knead Walnut Bread is the perfect homemade treat - crusty on the outside, soft on the inside, and packed with the natural sweetness of raisins and the rich, nutty crunch of walnuts. Best of all, it requires minimal effort!

With just a few simple ingredients and an overnight rest, you can wake up to a bakery-quality loaf, perfect for breakfast or an afternoon snack. Whether enjoyed with butter, honey, or your favorite spread, this wholesome bread is a delightful way to embrace the season.

Ingredients:

·   3 cups + 2 tablespoons bread flour

·   2 teaspoons sea salt

·   300 ml warm water

·   1 teaspoon granulated sugar

·   1 tablespoon honey

·   ½ teaspoon active dry yeast

·   ¾ cup dried raisins

·   ¾ cup walnuts, roughly chopped

Instructions:

1. Mix the Dough (Night Before Baking):

1.  In a large mixing bowl, dissolve sugar and honey in warm water. Sprinkle in the yeast and let it sit for 5 minutes until foamy.

2.  Add bread flour and sea salt, stirring with a wooden spoon or spatula until a sticky dough form.

3.  Fold in the raisins and chopped walnuts, making sure they are evenly distributed.

4.  Cover the bowl with plastic wrap or a kitchen towel and let it rest at room temperature for 12 hours (overnight).

2. Second Rest & Preheat Oven:

1.  In the morning, lightly dust a surface with flour and gently shape the dough into a ball (do not knead).

2.  Place it on parchment paper, cover with a towel, and let it rest for 30 minutes while preheating the oven.

3.  Preheat your oven to 200°C (392°F) and place a Dutch oven inside to heat for 30 minutes.

3. Bake the Bread:

1.  Carefully transfer the dough (with parchment paper) into the preheated Dutch oven and cover with the lid.

2.  Bake covered for 30 minutes to create a soft and airy interior.

3.  Remove the lid and bake for an additional 20 minutes for a crispy, golden-brown crust.

4. Cool & Serve:

·    Let the bread cool on a wire rack before slicing.

·    Enjoy it fresh with butter, honey, or your favorite spread!

As I write this, Tokyo is still wrapped in the lingering chill of early spring - making the warmth of freshly baked bread all the more comforting. There’s a quiet joy in the simplicity of this recipe, from mixing the dough the night before to waking up to the promise of a golden, crusty loaf.

If you'd like to see the process in action, follow along with my step-by-step guide on YouTube: Watch Here.

Whether enjoyed with honey, butter, or on its own, this No-Knead Walnut Bread is a reminder that the best things in life take time to unfold - just like the changing seasons. May it bring warmth to your kitchen as we welcome the brighter days ahead.

Hello mga Kababayan!

A Happy 2025 New Year to all!

As the chilly embrace of winter gives way to the vibrant renewal of spring, Japan celebrates the arrival of one of its most beloved fruits—strawberries. Known for their exquisite sweetness and brilliant red hues, Japanese strawberries are a seasonal delight that captures the essence of freshness and indulgence.

In this recipe, we’re taking full advantage of the season’s bounty with a simple yet elegant No-Bake Strawberry Cheese Roll Cake. Crafted without an oven, flour, or eggs, this dessert is perfect for those who seek a fuss-free treat that highlights the natural beauty of whole strawberries.

Whether you’re enjoying the luscious sweetness of Tochigi’s famous “Tochiotome” or savoring the delicate flavor of Fukuoka’s “Amaou,” this recipe brings Japan’s strawberry season to your table in a way that’s as easy as it is delightful. Let’s create a dessert that celebrates the joy of seasonal ingredients and the art of simplicity.

No-Bake Strawberry Cheese Roll Cake

Serves: 4-6
Preparation Time: 30 minutes
Chilling Time: 1-2 hours

Ingredients

• 1 medium banana (mashed)

• 100 g biscuits (crushed)

• 8 g cocoa powder

• 25 g melted butter

• 150 g cream cheese (softened)

• 25 g honey

• 100 g fresh strawberries (whole)

• 25 g condensed milk

Instructions

1. Prepare the Biscuit Base:

1. Crush the biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and pounding with a rolling pin.

2. In a mixing bowl, combine the crushed biscuits, cocoa powder, mashed banana, and melted butter. Mix until it forms a cohesive, dough-like consistency.

3. Spread the mixture onto a sheet of parchment paper, forming a thin rectangle. Flatten evenly with a spatula. Chill in the refrigerator for 15 minutes.

2. Make the Cream Cheese Filling:

1. In a bowl, mix the softened cream cheese, honey, and condensed milk until smooth and creamy.

3. Assemble the Roll Cake:

1. Remove the chilled biscuit base from the refrigerator.

2. Spread the cream cheese mixture evenly over the biscuit layer, leaving a small border around the edges.

3. Arrange the whole strawberries in a single line along the length of the biscuit layer (near one edge).

4. Using the parchment paper, carefully roll the cake from the edge with the strawberries, ensuring the roll is tight.

4. Chill and Serve:

1. Wrap the roll cake in the parchment paper and refrigerate for 1-2 hours to set.

2. Once firm, slice into portions, ensuring each slice showcases the whole strawberries inside.

Tips for Success:

• Choose small, uniform strawberries to ensure even rolling.

• Chill thoroughly before slicing to maintain clean, neat edges.

• For presentation, dust with cocoa powder or garnish with extra strawberries.

Each slice of this dessert is a celebration of the season’s sweetness. Let it inspire you to embrace life’s simple joys and share them with those you love.