Cooked Rice Pullman Loaf

Cooked Rice Pullman Loaf // Mono + CoCooked Rice Pullman Loaf // Mono + Co

Leftover rice is quite common in my kitchen.  In fact, I will sometimes cook extra for dinner with the intent to turn them into a fast 5-minute fried rice the next day.  Boiling leftover cooked rice with water to make instant porridge is another great idea since the time taken for grains to turn soft is greatly reduced.

This white rice Pullman loaf recipe is a new keeper.  I simply altered a favorite taro bread recipe with leftover cooked rice, out from the oven came a light and fluffy loaf.

I will be baking another loaf later.  This time, I will be cooking the rice for making the bread first, preparing extra for dinner which will be kept warm in a thermal pot until meal time.

Cooked Rice Pullman Loaf // Mono + Co Cooked Rice Pullman Loaf // Mono + Co


Jasmine Rice Pullman Loaf

100g cooked white rice
240g plain flour
1 teaspoon instant yeast
2 tablespoons raw sugar
1 egg **
80g water ***
1/4 teaspoon sea salt
28g cold unsalted butter, cubed

** I used egg weighing 57g with shells
*** You may need more or less of the water stated in the recipe, depending on the flour type and hydration level of the cooked rice.

Blitz cooked rice with as little water as possible with a hand blender, just enough to make a smooth paste.  Add this paste to plain flour, instant yeast, raw sugar, beaten egg, and half of the water into a mixer bowl.  Start the mixer to knead with a dough hook attachment on the lowest speed (KA 1).  Slowly add the remaining water with the mixer running, when the ingredients come into a ball,  stop adding and turn off the mixer.  Let the dough rest for 15 minutes.

After 15 minutes, sprinkle the sea salt on the dough.  Start the mixer running on its lowest speed again to knead the dough for 1 minute, before adding cubed butter, one by one.  Knead until the dough reaches window pane stage, this is when the dough becomes very smooth and elastic, and starts to pull away from the sides of the bowl.  Remove the bowl from mixer, cover and bulk rise for 1 hour.

After an hour, the dough should rise and increase its volume, punch it down to release the gas, and transfer to a clean work top.  Flatten the dough to push out gas trapped inside the dough.  The dough is quite sticky, flour hands and worktop with flour to help with shaping.  Shape the dough into a log and place it in a greased bread tin, seam side facing downwards.  Let this sit in a draft-free place to rise for another 50-60 minutes.  When the bread has risen to the rim of the baking tin, brush some milk on the surface.

Bake in a preheated oven at 170C for 30 minutes.  Remove the bread from the pan immediately after baking, and let it cool on a rack completely before slicing or serving.

Store in an airtight container if not consumed immediately, to keep the loaf soft and the crumbs from drying out.

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Sweet Milk Bread Loaf

Sweet Milk Bread Loaf // Mono + Co

This is baked with the same straight dough recipe that I use for making sugar topped pull apart buns.  Instead of baking in a rectangular cake pan, I divided the dough into 6 portions and arranged them in a bread tin to be proofed into a loaf.

Sweet Milk Bread Loaf // Mono + CoSweet Milk Bread Loaf // Mono + Co  Sweet Milk Bread Loaf // Mono + Co

The dough rose beautifully to reach the brim in less 60 minutes.  Simply adjust the baking time 5-8 minutes longer at the same oven temperature.

Sweet Milk Bread Loaf // Mono + CoSweet Milk Bread Loaf // Mono + Co  Sweet Milk Bread Loaf // Mono + Co

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Green Monday : 327 Days Cotton Tote

Green Monday : 327 Days Cotton Tote // Mono + Co Green Monday : 327 Days Cotton Tote // Mono + Co

Being attractively simple in design, like a blank canvas, there is no lack of cotton tote bags with creative designs for sale in the market.  In fact, cotton tote bags are also popular as corporate gifts and event goodie bags.  So is it better for the environment with more people buying and switching to cotton bags?  It depends.  According to a study by UKEA, a cotton tote bag is more environmentally friendly than a plastic bag only if you use it more than 327 times, given that the carbon footprint emitted by the manufacturing process of a cotton tote is significantly higher than that of a plastic bag.  This means that even if I use the cotton bags every weekend for shopping, that is still only 104 uses/days in a year.  More than 3 years of uninterrupted weekend usage is required before the carbon footprint of the tote bag production can be offset and made comparable to a HDPE plastic bag.  I am not sure if the cotton bags can last that long, but as this article readily pointed out, the ironical thing about cotton totes is that ‘people don’t actually use them.’

Besides having quite a few that I use regularly for grocery shoppings, I also try to use the well-made cotton tote bags stamped with corporate logos more often than they sit in the storeroom.  This can be done by jazzing them up a little to look slightly less like a freebie and more like something from Etsy, with a few embroidery stitches here and some embellishments there.

Cotton tote bags function really well as a weekend carryall tote if you are blessed with a perfect size one like these below.  Luckily, this makeover project is not too tedious given the subtlety of the corporate logo.  I’m sure you can tell where the company logo used to be.  And I managed to keep the rest of the original silkscreen motifs intact which I like very much.  And off they go towards 327 days of usage, hopefully, more.

Green Monday : 327 Days Cotton Tote // Mono + CoGreen Monday : 327 Days Cotton Tote // Mono + CoGreen Monday : 327 Days Cotton Tote // Mono + CoGreen Monday : 327 Days Cotton Tote // Mono + CoGreen Monday : 327 Days Cotton Tote // Mono + Co

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Simple Pleasures

This post is inspired by a recent photo book I have read and re-read over the past week: HDB Homes of Singapore.  118 homes nestled in the heartlands are featured in this super thick (and 4.9kg-heavy) book by Japanese couple Tamae Iwasaki and Eitaro Ogawa.  While I have always been awed by beautiful HDB apartments featured in the local decor magazines, this book isn’t about glamorous interiors or stunning home makeovers.  Instead, the photographs bring these apartments to life by showcasing the real, surprisingly warm, and unedited state which homeowners live in, clutter and all.  And it’s hard not to fall in love with these every day yet unique homes.  Each featured unit and every photo come with a short narrative that the couple meticulously pens after talking to the homeowners to find out more about the stories behind themselves, their stage of life, their style, and even knick-knack items that filled and shaped the home.

I shall make an attempt to mimic this editorial style to feature a few easily-forgotten and underappreciated “spots” around my place that make it such a pleasure space to stay.  Shamelessly labeling this home #119 : Simple Pleasures.

Thanks for making me fall in love and appreciate my HDB home all over again.

// No west sun means cooler rooms to enjoy in the evening.
// 没有夕照的房间, 夜晚家里的温度舒服一些.

// The homeowner appreciates this generous outdoor laundry drying rack design that seems to have disappeared in the newer flats.  Solar power is free!
// 户外晾晒衣服的好处数不尽: 免费.环保.杀菌. 新一代的组屋快看不到了.

// Indoor greens, planted or drawn, are placed around the house for a soothing effect.
// 为空間或墙上增添一些绿意, 清爽过每天.

// The homeowner has a knack for diy decor items like this wool felt ball garland in the master bedroom.  “Wake up happy” is a very possible blissful dream every day.
// 屋主偏爱手作品, 主人房墙上的羊毛球串是其中之一. “每天开心地起床” – 简单且实际的幸福梦想.

// Another handmade wool felt ball garland, this one is a colorful version placed in the kids’ bedroom.
// 又一手作羊毛球串, 彩色的, 让孩子的房间明亮起来!

// Souvenirs from holidays are meant to be displayed, not kept deep inside the cabinet.
// 把出国买回来的纪念品摆出来, 藏起来的别买.

// The family’s eco + diy habit has spread to upcycling glass jars, plastic cups and containers, and paper boxes into decorative or useful items around the house.
// 这家人把环保, 手作, 和居家良品合为一体了.

// A super practical way to use the window grilles.  I spy a polar bear.
// 超级实际的窗口铁花. 看见北极熊在玩躲迷藏.

// A naturally bright and airy bathroom, keeping everything clean and fresh.
// 光线充足空气流通的浴室, 自然就会清新整洁.

// Colorful spot in the bathroom, one of the pails used to be a bath tub for the children when they were newborns.  Personal memorabilia! Can you guess which one?
// 多彩的浴室角落, 其中一个塑胶桶是屋主的小孩刚出世时用过的婴儿浴盆. 小朋友的个人纪念品! 猜得到是哪一个吗?

// Waste paper and newspaper recycling spot, neatly stacked up and bundled with paper strings.
// 整齐的纸张环保角落, 的确会让人更愿意分类,整理.

// Another colorful spot, the household waste sorting and recycling corner.  The homeowner revealed that she is gathering a set of sandcastle building tools by upcycling various plastic containers collected over the past few weeks.  She has so many different eco projects ideas!
// 又一个多彩的环保角落,  小小的垃圾分类回收区.  屋主透露这几个礼拜正在累积无法避免的塑胶包装材料, 把它们循环成堆沙城堡工具,模具.  全年都有不同的环保创意主題!


HDB Homes of Singapore is available at here and an exhibition titled HDB Homes Of Singapore: The Photo Exhibition by Keyakismos and Tomohisa Miyauchi is currently held at SPRMRKT till 27th June 2017.

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Green Monday : DIY Eco Enzyme For Cleaning

Green Monday : DIY Eco Enzyme For Cleaning // Mono + Co

I started making Eco enzyme during Chinese New Year when I cumulated quite a lot of mandarin orange peels.  Eco enzyme is a mixture of 3 ingredients: fresh fruit or vegetable scraps, sugar, and water that goes through 3 months of fermentation and then turns into a vinegar based eco detergent that has many uses around the household.  While finding out how Eco Enzyme works, I read that the term eco enzyme is more of a “colloquial term” than a real enzyme product.

The real enzyme is probably what Tampines estate is using to kill their cockroaches when they recently announced that they will be going the enzyme route as a more effective form of pest control treatment, after a month-long trial last year showed positive results.  I had to admit that I cringed a little when I saw the reporter licking off the enzyme solution from her finger to show that it is edible and completely safe.  Then again, how I wish that everything we wash down our drain should be as safe as this. I always thought that for a population that counts a small part of our drinking water from reclaimed sewage water, we should be more wary of the chemicals that we wash down our drains.  But of course, the water treatment technology is more sophisticated and advanced that I think.  Still, I prefer less harsh chemical detergents around the house, and even better, make one on our own with ingredients that we know are safe.

The Eco enzyme I made is not for consumption purpose.  And there are only 3 steps.  The initial time spent on mixing the ingredients takes less than 5 minutes, then we leave the rest to Science to break down the scraps and turn it into an environmentally friendly household cleaning solution.  Here’s how:

Step 1 : Gather a plastic container with a lid, fresh vegetable and fruit scraps, black or brown jaggery sugar, and water.

Step 2 : Fill up the container with 10 parts water, stir and dilute 1 part sugar, then top with 3 parts of fruit peels and vegetable scraps and stir again to mix well.  Leave enough gap in the covered container for air to expand during the fermentation process.  Cover the container, keep it slightly loose, not screwed too tightly and leave this in a cool area away from the sun for 3 months.

Step 3 : Filter to extract liquid enzyme.  I use a coffee filter bag with wire handle for this job.  Store the Eco enzyme in plastic bottles and dilute according to usage.  The residue that has been filtered out are useful as plant fertilizer.

After reading up, making and applying the Eco enzyme in household cleaning, following are some tips and links that I have penned down/bookmarked during my DIY Eco enzyme journey and hope that you will find it useful as well.

Green Monday : DIY Eco Enzyme For Cleaning // Mono + Co

+ Why plastic container?

Gas will build up during the fermentation process might cause a glass container to explode.  Even though plastic ones are safer, always leave a gap inside the container when filling up the ingredients.  Also, for the first month, open the cover to let build up gas escape every day when fermentation is most active.  On certain days, I can even hear a fizzing sound of air escaping as I  unscrew to open the lid.  After 1 month, check on the eco enzyme once a month.  Stir the solution to keep everything well mixed once a while.

+ Any preferred vegetables or fruits to use?

Citrus based fruit peels make the best smelling eco enzyme.  For my first batch, I added 100% mandarin orange peels.  Later I learned that one of the benefits of making Eco enzyme is to reduce the amount of kitchen waste sent to landfills.  Since scraps like vegetable roots, peels, yellowish leaves are unavoidable, turning them into Eco enzyme instead of throwing them away is a great way to reuse them. I have since been following a 70% fruit to 30% vegetable scrap ratio to keep my final Eco enzyme smelling good and to do my part to ease the landfill load.  However, only fresh scraps can be used.  Do not include cooked leftover vegetable scraps that are uneaten.

+ What are those marking on your container?

That is a method I learned from a DIY workshop ran by this group mentioned in this article to measure the ingredients required for a batch of Eco enzyme without a weighing scale.

Green Monday : DIY Eco Enzyme For Cleaning // Mono + Co

Firstly, cut out a strip of thin paper as long as the height of your container without the lid, I always use the newspaper since it is thin enough for me to do multiple folds.

Green Monday : DIY Eco Enzyme For Cleaning // Mono + Co

Next, fold it into halves 4 times, so that when you unfold the paper, you get 16 equal parts.

Green Monday : DIY Eco Enzyme For Cleaning // Mono + Co

Mark the paper according to the recipe, with 10 parts for water, 1 part for sugar and 3 parts for fruit/vegetable scraps, leaving the remaining 2 parts for an air gap.

Green Monday : DIY Eco Enzyme For Cleaning // Mono + Co

Trace the marks onto the bottle.

Green Monday : DIY Eco Enzyme For Cleaning // Mono + Co Green Monday : DIY Eco Enzyme For Cleaning // Mono + Co

Then I add the ingredients in this order: 1. pour water till it reaches the marked “water” level, 2. add sugar until it displaces the water to reach the level marked “sugar”, and finally 3. drop fruit peels and vegetable scraps till the liquid level reaches “food”.  Give it a good mix and cover.

+ How does the end product look like?

It should be brownish with a pleasant citrus vinegar aroma.  Filter with a cloth bag to retrieve just the liquid portion and store the Eco enzyme in plastic bottles.

Green Monday : DIY Eco Enzyme For Cleaning // Mono + CoGreen Monday : DIY Eco Enzyme For Cleaning // Mono + CoGreen Monday : DIY Eco Enzyme For Cleaning // Mono + CoGreen Monday : DIY Eco Enzyme For Cleaning // Mono + Co

+ How do you use the Eco enzyme?

I have just harvested my initial batch that yields fewer than 2 litres, too precious to be used nonchalantly.  I am currently using it to mop the floor, cleaning the kitchen counter and as fertilizer for my plants.  This is a list of household uses and dilution instructions for Eco enzyme which I find will come in handy when my next few containers reach their 3-month fermentation target.

Green Monday : DIY Eco Enzyme For Cleaning // Mono + Co

Anyone with experience to chip in more?  I find myself barely scratching the surface.  I am lucky that my first few containers fermented without a hitch.  Nothing rot. No terrible smells.  Will update as I go along if there is anything worth a mention, both making and using it.

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Oat Porridge Sourdough

Oat Porridge Sourdough // Mono + Co Oat Porridge Sourdough // Mono + Co Oat Porridge Sourdough // Mono + Co

Great recipe if you are thinking of baking a softer sourdough bread.  Oat porridge did the magic here.  For so long, I have been adding different types of root vegetable puree into my bread dough knowing that they help to make my Pullman loaves and buns really fluffy.  No chemical bread enhancer, no packaged dough conditioner, just steamed vegetables, how natural and nutritious does that sound?

So when I heard that there is a sourdough recipe out there enriched with oat porridge that makes it softer, of course, I want to try it.  See how soft it turned out.

Oat Porridge Sourdough // Mono + Co Oat Porridge Sourdough // Mono + Co

I used instant oatmeal to make the porridge instead of cooking rolled oats porridge over the stove.  I also stick to baking my dough cold straight from the fridge and shaping my loaf just before baking.  As for the rest of the instructions, I followed to a T, down right to coating the crust with rolled oats and giving the top with 4 snips with scissors to create that “zipper” look.


OAT PORRIDGE SOURDOUGH

adapted from the perfect loaf

for oatmeal porridge:
250g boiling hot water
125g instant oatmeal

75g fed starter
350g+12g+12g water
350g of plain flour
150g whole wheat flour
10g sea salt

To prepare oat porridge, mix hot water to instant oatmeal and stir until a thick consistency is formed. Leave it aside to cool completely.

In a large mixing bowl, add fed starter to 350g of water and stir with a wooden spoon to mix well.  Next, add plain flour, whole wheat flour, and mix with hand to form a dough with no dry flour is visible.  Cover the bowl and leave this aside for 60 minutes.

Sprinkle sea salt over the dough and pour the remaining 12g water on top, and mix the salt, water into the dough by hand using squeezing action.  The dough by now will appear very stretchable and doesn’t stick to the side of the bowl.  Leave this aside for 30 minutes, cover the bowl with a lid or tea towel.

After 30 minutes, incorporate oatmeal porridge to the dough in 4 separate additions,  with each addition, folding the dough so that the porridge get mixed as uniformly as possible. The remaining 12g water can be added bit by bit if the dough feels too dry. You may not need to use up all the remaining water, stop once the dough feels wet enough since the oatmeal porridge is also providing hydration to the dough.

Do a series of turns 6 times at 30 minutes interval.  With each turn, reach the dough from the bottom of the bowl and pull it up to tuck it to the opposite side of the bowl.  Turn the bowl and repeat for another pull-stretch-tuck action for about 3 more times till one round is completed.  Rest for 30 minutes and repeat this again till you complete 6 sets.

By the end of the 6th turn, cover the container and put the dough into the fridge for overnight retardation.

When ready to bake, preheat the oven to 250C.  Take out the dough from the fridge and shape the cold dough tightly into a ball, while remaining careful not to break up too much of the air pockets that has built up inside the dough.  Invert the dough onto a tray of rolled oats to coat the top part of the bread.  Place the dough inside a floured dutch oven pot seam side downwards.  To score, hold a pair of kitchen scissors almost parallel to the surface of the bread, making 4 snips across the top to create a “zipper” look.

Cover the pot and put it into the preheated oven bake for 40 minutes.

After 40 minutes, remove the cover, reduce the oven temperature to 220C and bake for another 30 minutes.

Cook on rack completely before slicing.  I waited for 4 hours, as recipe suggest the bread need a longer “setting” time due to its higher hydration.

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Natural Starter Milk Loaf

Natual Starter Milk Loaf // Mono + Co Natual Starter Milk Loaf // Mono + Co Natual Starter Milk Loaf // Mono + Co

After mixing a dough for sourdough country dough meant for an overnight fermentation, I fed my balance starter with another 50g water and 50g flour, only to find it rise to double its height again in 3 hours.  Unable to resist the temptation to bake another loaf with such active starter, I went for a softer milk loaf recipe instead.  Recipe largely adapted from this one, minus the taro, added more milk.


Natural Starter Milk Loaf

120g fed starter
165g fresh milk
240g flour
1 tablespoon milk powder
2 tablespoon raw sugar
1/4 teaspoon sea salt
20g cold butter, cubed

In a mixer bowl, add starter and milk, stir to mix well.  Next, add flour, milk powder, sugar and turn on the mixer on its lowest speed to knead with a dough hook until all the ingredients come together into a ball.  Leave this aside for 15 minutes.

After 15 minutes, sprinkle salt and run the mixer again to knead the dough for 1 minute.

Add cold butter cube by cube and knead until the dough reaches window pane stage. Stop mixer and leave the dough to bulk rise at room temperature for 180 minutes.

After the dough has risen to expand its volume, punch down the dough to deflate and transfer to a clean work top.  Sprinkle worktop and palms with some flour if the dough is too sticky to handle.  shape the dough into a roll that fits the tin, and place it inside, seam side downwards.  Proof for another 90 minutes.

Bake in a preheated oven at 200C for 20 minutes.  Remove bread from tin immediately after baking and cool completely on a rack before slicing or serving.  I brush the top crust with butter to make it softer after cooling down.

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Green Monday X Simple Pleasures

// My reusable glass jars and bottles, all clean and shiny.

// A matching pair for storing evaporated milk and condensed milk.

// A perfect fit, albeit after chomping 4 biscuits from a new pack.  Because I don’t want something that takes up more pantry space than the pack of biscuits needs.

// harvesting my first batch of eco enzyme.

// because mending makes clothing last longer, so I am teaching my kids how to sew a few simple stitches.

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Sugar Topped Pull Apart Buns

Sugar Topped Buns // Mono + CoSugar Topped Buns // Mono + Co

Baked another old school style bread that is still widely available at the commercial bakeries.  Actually, my girl likes this type of bread so much that she often places a few slabs of butter on a slice of white sandwich bread, sprinkles the top with sugar, and pops it into the toaster oven for a few minutes and out comes her favorite “butter-sugar-toast” for breakfast/tea/supper.  It’s an all-occasion snack for her.

Sugar Topped Buns // Mono + Co

Since I am still passionately baking pull apart buns with my rectangular pan, I tried a beautiful butter sugar bun recipe from here just to make the pan work harder.  It has hardly gone through 10 baking sessions since I bought it years ago for a birthday cake recipe that didn’t go as planned.

Sugar Topped Buns // Mono + Co

As this pan is deep (3-inch tall), the dough had no other space to expand but to rise towards the brim.  I love how this creates buns that are more evenly shaped after they are baked, compared to baking them on a larger cookie sheet pan.

Note:  My cake pan does not have a non-stick coated surface, hence I grease it really well when I bake bread with it since the dough expands to reach every corner and sides inside the pan.  This greasing step must be done so that the bread can be unmolded easily after baking for cooling which is very important as bread will shrink if left inside the pan to cool.

Sugar Topped Buns // Mono + Co

Quite a few changes were made to the original recipe since it was passed to me with modifications by a lovely member of a separate Facebook interest group.  I tweaked it further with the available resources I have in my pantry and thought it will be useful to jot down, in case you have the same limitations that I have in my tiny home kitchen.

+ I have been baking with plain flour bought in bulk from the market, so I did not use bread flour.
+ The recipe did away with salt as salted butter was used, so I used the modified recipe that has 1/4 teaspoon of salt.
+ The recipe stated 120ml milk while the modified one stated 100ml.  Since I don’t own a measuring cup, I weigh 100g of fresh milk and add it slowly to the dough while the mixer is running, ready to stop when the dough ball is formed.  Turned out 100g of milk was what I needed.
+ Original recipe applied egg wash before baking and cubed butter as toppings which I replaced with a brush of milk and a sprinkle of raw sugar.  I didn’t want to use just 1/4 of an egg for egg wash and having the chore of storing the remaining 3/4 of it.  There wasn’t any plan for an omelet that day either.
+ Original recipe shaped the dough into 9 portions, I divided mine into 8 and shaped them into an equal number of balls and braids, a “do-whatever-you-like” privilege that only home bakers have.

Enjoy yours!


Sugar Topped Buns

+ adapted from oladybakes +

250g plain flour
10g milk powder
45g raw sugar
1 teaspoon instant yeast
1/4 teaspoon sea salt
100g fresh milk 
1 egg **
35g unsalted butter, cubed

+ topping +
fresh milk 
raw sugar

** I use small egg weighing 55g with shell.

In a mixer bowl, place plain flour, milk powder, sugar, yeast, salt, egg and milk, start mixer to knead with a dough hook on its lowest speed until a dough ball is formed.  Stop mixer and let the dough sit for 15 minutes.  I do this to let the flour absorb the liquid better before kneading it to window pane stage.

After 15 minutes, start the mixer again, add cubed butter one by one and knead until window pane stage.  Remove bowl from mixer and let dough stand for 15 minutes.

Transfer dough to a clean work top, flour palms and work top slightly if the dough is too sticky to handle.  Divide dough into 8 equal portions.  Shape each dough into a tight ball and place in a baking pan.  I shaped 4 of mine into balls and the remaining 4 into braids baked in a well-greased 6″x9″x3″ rectangular pan.  Let dough rise for 90 minutes.

When ready to bake, brush the top of each dough with fresh milk, and sprinkle raw sugar over.  Bake in a preheated oven for 20 minutes at 170C.

When the bread is done, unmold the bread from the pan and let it cool completely on a rack.

Pull apart and serve, or store balance in an airtight container to keep crumbs soft and fluffy.

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