It’s Indonesian traditional quick bread. Yes it is, and my hubby loves it so much. Got the recipe from Femina-Online, it’s veeeeery easy to make, and so much better than the ones we bought from the bread-man.
Perfect with a cup of hot plain tea.
It’s really nice when you have a book that you can completely rely on. As for me, it’s this Bread Book by Manfred Lange and Bogasari Baking Center. It will take you to a new level of understanding about bread world. The book is big, large photos and illustrations, it is also an obligatory handbook for every student of Bogasari Baking center.
The recipes never let me down. I tried its Donut and Polo Bread, they turned out wonderful. This Roti Sobek has the soft texture I always love in bread. It looks beautiful in the pan, and when you rip-off one section from the others, it’s just fun to do
The French has Baba Au Rum. The Austrians have Kugelhopf. We, Indonesians, have Brudel.
A classic blend between bread and cake. Is it cake? Is it bread? No need to decide. Just smell the milky yeasty fragrance that fills up your nerves with memories of ancient kitchen, when our anchestors baked it in copper bundt pan on firewoods.
This is Jane Sipasulta’s old family recipe, posted on DapurBunda back in 2004.
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