|
|
|---|
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Hi everybody, Hope you are all doing well, If you are familiar with Iyengar Bakeries in Bangalore you would definitely noticed these Omam Sticks in their shelves, I always loved these sticks as a kid, they are so nice and tasty and goes well with a cup of tea.
Lot of people in India use these sticks as teether, for their little ones, when they are teething as it has a hardness and slowly starts melting in their mouth, well, I don't know about everybody, Most people in my family and me of course, gave my kids these sticks, carrot sticks, etc., for them to bite on when they were teething.
These sticks are quite healthy as they have Omam/ThymolCarom/Ajwain seeds in them which is good for digestion.
A few months back my kids asked me about these sticks, that was when I thought I will make these and I have made them a few times, they have always turned out well.
Here is how I made it.., well again I should thank my Padma Manni who has a Bakery in Bangalore, told me how to do these.
In the Original Recipe in In our Bakeries, they do not add cheese, I just added it to give an extra kick to the sticks :))
INDIAN BREAD STICKS/ OMAM STICKS
INGREDIENTS:
2 and 1/2 Cups of APS/Maida
1 tbsp of Fast Action yeast
100 gms Oil ( I used 1/4 cup oil)
25 gms of Cheese (I used Cheddar cheese) (optional)
2 tbsp of Sugar
1 tbsp of Salt
50 gms Milk powder
1 tsp Omam / Carom/Ajwain/Thymol seeds
1 and 1/2 tsp of Coriander powder (optional)
1 and 1/2 tsp Cumin powder (optional)
1 tsp of Pepper Powder (optional)
Water as required
METHOD:
Preheat the oven to Gas mark 5/190 degrees
It's a very simple procedure, as you can see, In a bowl take 2 to 3 tbsp of luke warm water, Add the fast acting yeast and a tsp of sugar, mix it well and leave it in a warm place for few minutes, with 15 to 20 minutes you will notice it frothing up, that means your yeast is still active, bring it to the table top and start adding the other Ingredients, add the remaining sugar, salt, powdered thyme seeds/Omam seeds, and all the masala Ingredients if you are using and the oil mix well then add the flour and grated cheddar cheese and water as required to make it into a soft dough.
Knead the dough for 5 minutes so the yeast starts acting well, then keep it aside for just 10 to 15 minutes, no need for it raise.
Knead them into long sticks cut them as desired as I have shown and bake them in a preheated oven of Gas Mark 5, Bake these sticks for around 20 to 25 minutes, when it turns gold in colour, take it out and check it to see if they are done by Inserting a tooth pick, or you can see that when moved it easily comes out, put it back in the oven reduce the Gas Mark to 3 and allow it to bake for further 10 to 15 minutes they turn golden Brown in colour, Now when you check this out they would have become more crispier, and kind of break when you hold it, like a stick.
They are just nice to munch like that, kids would certainly love it.
Sending this to Champa's Bake off event and it is yeast spotted.
C u Soon with an other recipe, take care....
Lot of people in India use these sticks as teether, for their little ones, when they are teething as it has a hardness and slowly starts melting in their mouth, well, I don't know about everybody, Most people in my family and me of course, gave my kids these sticks, carrot sticks, etc., for them to bite on when they were teething.
These sticks are quite healthy as they have Omam/ThymolCarom/Ajwain seeds in them which is good for digestion.
A few months back my kids asked me about these sticks, that was when I thought I will make these and I have made them a few times, they have always turned out well.
Here is how I made it.., well again I should thank my Padma Manni who has a Bakery in Bangalore, told me how to do these.
In the Original Recipe in In our Bakeries, they do not add cheese, I just added it to give an extra kick to the sticks :))
INDIAN BREAD STICKS/ OMAM STICKS
INGREDIENTS:
2 and 1/2 Cups of APS/Maida
1 tbsp of Fast Action yeast
100 gms Oil ( I used 1/4 cup oil)
25 gms of Cheese (I used Cheddar cheese) (optional)
2 tbsp of Sugar
1 tbsp of Salt
50 gms Milk powder
1 tsp Omam / Carom/Ajwain/Thymol seeds
1 and 1/2 tsp of Coriander powder (optional)
1 and 1/2 tsp Cumin powder (optional)
1 tsp of Pepper Powder (optional)
Water as required
METHOD:
Preheat the oven to Gas mark 5/190 degrees
It's a very simple procedure, as you can see, In a bowl take 2 to 3 tbsp of luke warm water, Add the fast acting yeast and a tsp of sugar, mix it well and leave it in a warm place for few minutes, with 15 to 20 minutes you will notice it frothing up, that means your yeast is still active, bring it to the table top and start adding the other Ingredients, add the remaining sugar, salt, powdered thyme seeds/Omam seeds, and all the masala Ingredients if you are using and the oil mix well then add the flour and grated cheddar cheese and water as required to make it into a soft dough.
Knead the dough for 5 minutes so the yeast starts acting well, then keep it aside for just 10 to 15 minutes, no need for it raise.
Knead them into long sticks cut them as desired as I have shown and bake them in a preheated oven of Gas Mark 5, Bake these sticks for around 20 to 25 minutes, when it turns gold in colour, take it out and check it to see if they are done by Inserting a tooth pick, or you can see that when moved it easily comes out, put it back in the oven reduce the Gas Mark to 3 and allow it to bake for further 10 to 15 minutes they turn golden Brown in colour, Now when you check this out they would have become more crispier, and kind of break when you hold it, like a stick.
They are just nice to munch like that, kids would certainly love it.
Sending this to Champa's Bake off event and it is yeast spotted.
C u Soon with an other recipe, take care....
Hi everybody, I made this a few days back, kids wanted something spicy to munch with cheese, so I thought of making these, got bored of making rolls, garlic breads, palya buns, I haven't posted them yet isn't it ?, God! Knows where they are in my loads of clicks, I remembered my Dough nuts from DB challenge, I couldn't find them at all, but I found my swirl swiss roll cake!, May be one day if I get a few days off from my daily routine, I could post all of them.
The Masala Bun/Khara Bun which I had baked long back was the one which turned into spiral bread, I was quite happy as it got over the day I baked it :)).
When Pari announced only Bread I thought I will post all my Breads, and it is already 25th I got 4 days to go!, Let me start with this one.
MASALA SPIRAL BREAD
Made two loaves
PREFERMENT DOUGH:
I have been making a sour dough starter and the dough which needs to be discarded and we have to use fresh flours to incorporate in it, I did not want to throw it so I took the dough (200 gms ), This dough has both APS and Rye Flour in it, to this I added 1/2 tsp of yeast and an other 50gms and a little extra of APS flour mixed to make it into a dough and left it in the fridge to rise, This dough also I have used to bake this bread.
This Bread can be baked without the Preferment dough too.. Just using the Ingredients for the dough.
INGREDIENTS:
Ingredients for the dough Flour:
4 cups of Strong Bread Flour (or APS/Maida flour if bread flour not available)
250 gms of Preferment dough (optional)
1 and 1/2 tsp Yeast
3/4 th to 1 cup warm water
10gms Sugar
1 and 1/2 tsp Salt
1 tsp of Coriander powder
1 tsp of Cumin powder
1 tsp of Pepper powder
1/4 Oil ( I used sunflower oil)
Ingredients for the Masala:
1 Medium sized Onion
6 to 7 Sprigs of Dill leaves
6 to 7 Sprigs of Coriander leaves
4 Green chillies
1'' Ginger
3 Garlic Pods
1/2 tsp of salt
METHOD:
Take Instant yeast in a large bowl, add 2 to 3 tbsp of warm water (not hot), just warm water, and sugar as said above, mix well and leave it in a warm place to raise, once you see bubbles raising up, that means your Yeast is still active.
Now take this bowl, add all the dry masala Ingredients under Ingredients for the flour, combine them well together now add the flour, mix well again.
Now start adding water until it forms a soft nice dough.
As each flour differs, be careful when adding water, no need to panic if the water is excess add flour and make it into a dough, so it is better to add water carefully and make a lovely nice soft dough.
Once you have made the dough, start kneading, at least for 10 minutes, keep the dough near you, push the dough to stretch upwards by your end of the palm, keep pulling and stretching all the flour, I have got a photo of that I will search for it and post it next time. The more pull and stretch the flour, the gluten in the flour starts to expand, no need to do it too much, and spoil the texture, good exercise too :)).
you can check if you have kneaded well by a window pane method hold a bit of the dough using both your hands between your thumbs, forefingers and middle fingers and stretch if it stretch well and looks very transparent not breaking anywhere, that's it you have done well, there are loads of videos on Google explaining this method to you. check it out.
Oil the dough and put it in a bowl and cover it with a cling film or with a wet tea towel, and allow it to raise, here it is important that the raising period depends totally to the place where you live. My raise usually takes quite a long time some 2 to 3 hours, I always leave it to raise with its own time, Allow it double in volume, Once it is doubled (that is when you press your finger into it, it should stay put like that for some time), take it out.
Meanwhile when it is raising, chop all the Ingredients under Masala heading and keep them ready until required.
Preheat the oven to Gas Mark 7
Take the raised dough and punch it in the middle to let the air loose out, now knead it again, but this time not as you did for the first time, handle the dough carefully like a flower, fold from all the sides and do it two to three times, that's enough now spread the dough to a rectangle.
To the spread Rectangle add the chopped and thoroughly mixed Masala and spread it on the rectangle, and start rolling from the longer side.
I cut them into two and made two loves as my tin is quite small.
when rolling tuck everything nice and proper so they don't come out, once it is completely rolled see to it that they are sealed properly.
oil the tin a little bit and put some flour on to the shake it and then slide this roll into the loaf tin with the tucked in side going below, oil the surface and cover it with a cling film again or with a tea towel in a warm place for the second rise.
After 1 to 1 and 1/2 hour, the dough is ready to go into the oven.
Little Tips I do before baking a bread :
I put a bowl of water under the rack of the oven and spray water all over the oven, carefully not on my Gas kind of incorporating steam technique inside the oven ( it kind of cools the oven) and when I slide the dough to bake, it slowly rises and the bread bakes very well.
The Masala Bun/Khara Bun which I had baked long back was the one which turned into spiral bread, I was quite happy as it got over the day I baked it :)).
When Pari announced only Bread I thought I will post all my Breads, and it is already 25th I got 4 days to go!, Let me start with this one.
MASALA SPIRAL BREAD
Made two loaves
PREFERMENT DOUGH:
I have been making a sour dough starter and the dough which needs to be discarded and we have to use fresh flours to incorporate in it, I did not want to throw it so I took the dough (200 gms ), This dough has both APS and Rye Flour in it, to this I added 1/2 tsp of yeast and an other 50gms and a little extra of APS flour mixed to make it into a dough and left it in the fridge to rise, This dough also I have used to bake this bread.
This Bread can be baked without the Preferment dough too.. Just using the Ingredients for the dough.
INGREDIENTS:
Ingredients for the dough Flour:
4 cups of Strong Bread Flour (or APS/Maida flour if bread flour not available)
250 gms of Preferment dough (optional)
1 and 1/2 tsp Yeast
3/4 th to 1 cup warm water
10gms Sugar
1 and 1/2 tsp Salt
1 tsp of Coriander powder
1 tsp of Cumin powder
1 tsp of Pepper powder
1/4 Oil ( I used sunflower oil)
Ingredients for the Masala:
1 Medium sized Onion
6 to 7 Sprigs of Dill leaves
6 to 7 Sprigs of Coriander leaves
4 Green chillies
1'' Ginger
3 Garlic Pods
1/2 tsp of salt
METHOD:
Take Instant yeast in a large bowl, add 2 to 3 tbsp of warm water (not hot), just warm water, and sugar as said above, mix well and leave it in a warm place to raise, once you see bubbles raising up, that means your Yeast is still active.
Now take this bowl, add all the dry masala Ingredients under Ingredients for the flour, combine them well together now add the flour, mix well again.
Now start adding water until it forms a soft nice dough.
As each flour differs, be careful when adding water, no need to panic if the water is excess add flour and make it into a dough, so it is better to add water carefully and make a lovely nice soft dough.
Once you have made the dough, start kneading, at least for 10 minutes, keep the dough near you, push the dough to stretch upwards by your end of the palm, keep pulling and stretching all the flour, I have got a photo of that I will search for it and post it next time. The more pull and stretch the flour, the gluten in the flour starts to expand, no need to do it too much, and spoil the texture, good exercise too :)).
you can check if you have kneaded well by a window pane method hold a bit of the dough using both your hands between your thumbs, forefingers and middle fingers and stretch if it stretch well and looks very transparent not breaking anywhere, that's it you have done well, there are loads of videos on Google explaining this method to you. check it out.
Oil the dough and put it in a bowl and cover it with a cling film or with a wet tea towel, and allow it to raise, here it is important that the raising period depends totally to the place where you live. My raise usually takes quite a long time some 2 to 3 hours, I always leave it to raise with its own time, Allow it double in volume, Once it is doubled (that is when you press your finger into it, it should stay put like that for some time), take it out.
Meanwhile when it is raising, chop all the Ingredients under Masala heading and keep them ready until required.
Preheat the oven to Gas Mark 7
Take the raised dough and punch it in the middle to let the air loose out, now knead it again, but this time not as you did for the first time, handle the dough carefully like a flower, fold from all the sides and do it two to three times, that's enough now spread the dough to a rectangle.
To the spread Rectangle add the chopped and thoroughly mixed Masala and spread it on the rectangle, and start rolling from the longer side.
I cut them into two and made two loves as my tin is quite small.
when rolling tuck everything nice and proper so they don't come out, once it is completely rolled see to it that they are sealed properly.
oil the tin a little bit and put some flour on to the shake it and then slide this roll into the loaf tin with the tucked in side going below, oil the surface and cover it with a cling film again or with a tea towel in a warm place for the second rise.
After 1 to 1 and 1/2 hour, the dough is ready to go into the oven.
Little Tips I do before baking a bread :
I put a bowl of water under the rack of the oven and spray water all over the oven, carefully not on my Gas kind of incorporating steam technique inside the oven ( it kind of cools the oven) and when I slide the dough to bake, it slowly rises and the bread bakes very well.
So the first few minutes the bread bakes because of steaming and takes around 1/2 an hour to 45 minutes once the bread is completely done.
This bread had a lovely crust, and easy to slice like a normal sandwich bread, and of course it was very delicious,
Only thing was I forgot about the bread in the oven so it was little brown in the top on one side :)), remembered later on I was baking a bread and ran to check it out, It was already baked.
Thank God I removed on time.
Oh! yes look at it one more time, isn't it lovely!, absolutely delicious...
Sending this to Champa's Bake of event and BBD # 37, and Pari's only Breads event. and of course it is yeast spotted.
I am also sending this to Sara' Ginger and Garlic - Healing foods started by Siri - Cooking with siri
I am also sending this to Sara' Ginger and Garlic - Healing foods started by Siri - Cooking with siri
As it turned golden browned on the top I can also send this to Food palette series-Brown event by Torview
I made this from my Bread Book, quick I had to think that I want to make something ASAP, as today I have to post it for the BBD# 34 - Baking Bread with Grains, which is my favourite event, I was going through lot of recipes, and I remembered I had some grains in the cupboard which I could use.
The Authors say that this bread has a very Interesting flavour..., in their own words...
''The addition of Maize meal and cornucopia of seeds gives this superb loaf an interesting flavour and texture''.
MOROCCAN HOLIDAY BREAD
Well the loaf turned out well, but I am not a very satisfied person when it comes to bread baking, as I go through lot of bread baking blogs and wonder with all those technical hydration they talk about, create steaming, baking stones, kneading and so many things, which makes me feel very sad, that I am not able to get into that kind of exposure, even somethings I understand I am not able to provide myself with so many equipments required for a successful Bread Baking, Just like those puds and desserts the chefs create!, I envy them all, nah, just kidding.., may be someday I might be able to learn some part of all those things :)) or :( ?!!!.... Let's leave my face and come back to the recipe.., I enjoy baking all that matters..., and my kids do enjoy my Breads (they think the world of their mum!) Bless them...
I should say everything went well with this Bread except I forgot to check the baking !, my husband reminded me that why is the oven on ( that's because I was posting my recipes for the events at that time and I forgot all about my bread in the oven ) , I ran to find that the bread was completely done!, I switched off the oven and took the Bread out of the oven to cool down, that is why all the seeds got burnt!, but after it got cooled the crust wasn't too bad, and it sliced out very well.
I made little changes to this dough as I did not want to bake a big loaf, so here are the measurements.
INGREDIENTS:
1 cup All Purpose flour
1/2 cup of Maize meal
1/4 cup of Rye flour(Recipe did not call for this)
1/2 tsp Salt
1tbsp of dried yeast
1/4 + 2 tbsp of Luke warm water
1/4 Cup Milk
2 to 3 tbsp of Olive oil ( Recipe doesn't call for this)
1 tbsp of Linseeds
1 tbsp of Sunflower kernels
1 and 1/2 tbsp os Pumpkin seeds
METHOD:
In a bowl as I always do put the yeast into it, and add 2 to 3 tbsp of the luke warm water with 1/4 tsp of sugar mix well and keep aside in a warm place for 10 to 15 minutes just to check if the yeast is still active, after few minutes you can see the bubbles forming up and raising.
Meanwhile Sift the flours and salt together, Now add the milk and remaining water to the yeast mixture stir in well.
In a large bowl take the sifted flours make a well in the centre pour the yeast mixture to it and mix thoroughly into a fairly soft dough, In this part my dough got a little bit sticky, but learning from mistakes I did not add any extra flour just smeared a little bit of oil to my hand gathered the dough and strated folding and twisting and kneading the dough with a touch of oil and twice dipping my hand into the flour shake the extra flour and knead it, until it started to gather into a nice and elastic soft dough.
Then I oiled the bowl and cover the dough container with a cling film and left it to double in volume in a warm place, it must have 2 to 2 1/2 hours as it was quite cold here.
After its first raise I turned the dough on to a lightly floured surface and knock back. Gently I kneaded the sunflower and linseeds into the dough and shaped it into a round ball then put into my basket to raiseto double in volume again for around 1 and 1/2 hour in a warm place.
Meanwhile preheat the oven to 200 degree Centigrade/Gas mark 6/400 degree F,
After the second raise, Brushed the top of the loaf with water and sprinkled the Pumpkin seeds over the top, I slowly transferred it on to my baking sheet, Bake the loaf 30 to 35 minutes or according to your oven or until it is golden and sounds hollow when tapped on the base of the bread, Transfer the loaf on to a wire rack to cool.
This was the Loaf which came out of the oven!
The Autors gave some variations bascially they topped the loaf with sunflower seeds and filled the loaf with pumpkin and sesame seeds.
They say to incorporate all the seeds into the loaf and leave the loaf top plain or instead of sunflower seeds top it with Sesame seeds. Here is the picture of the original recipe..........
Recipe source : The Book of Breads by Christine Ingram and Jennie Shapter
I am sending this to the Bread Baking event # 34 hosted by zesty south Indian kitchen of swathi started by Zora of Koch topf and also to Bake off event of Champa's and it is also yeast spotted!
Huray 3 in one enjoy.....
c u soon take care............
Hi, I am sending this of to BBD#32, started by zorra which is hosted by Family & Food & other things. Hope I have not messed this month again and I hope she will count me in. I heard or rather Googled that Pugliese is a Italian Bread!, I did not know where to find the original recipe, so, when I was searching I came across this breadin thefreshloaf, where I do not understand lot of things about baking as they talk about in percentages and Hydration! which are like a big mystery to me, when I was looking through I came across this recipe and fell in love with it the clicks and the simpleness in the recipe made me that I could try this out! This person blogs in breadbakingbassplayer, check out his blog for a detailed description of the reicpe.
I came to know through blogging Italians love sweet potatoes as they love their breads and use this veggie in lot of their baking and cooking!
SWEET POTATO PUGLIESE BREAD
INGREDIENTS:
400gms All purpose flour
60 gms whole wheat flour (I used Chapati flour pillsbury)
20 gms Rye flour
493 gms of water
14 gms kosher salt1 tsp active dry yeast
125gms Mashed sweet potato
 |
METHOD:
First of all peel sweet potato and cut them into into small chunks measure 125gms, Take these sweet potatoes in a bowl with just enough water to cover and bring it to boil until the chunks get well cooked, until it can be mashed easily.
When the sweet potato is well cooked drain the water into an other bowl, separate them but do not throw away the liquid preserve it. Let it cool.
Now take the cooked sweet potato with the liquid and process in a mixie or a blender until there are no chunks of sweet potato.
Taking the exact measurments of the dry ingredients place them in a large bowl and mix well with a spatuala or a wooden spoon then add the sweet potato liquid measure, and mix into the dough leave the dough for covered for about 20-30 minutes to autolyse.
After the first rest mix the dough again with the wooden spoon until the dough becomes smooth and wraps around the wooden spoon, (It was very sticky) Turn the dough onto to a heavily floured work surface, and knead as you always knead for your breads folding, stretching method and returning dough to covered bowl between turns. Repeat this at 20 minute intervals 4 times. At the last turn, let dough rise in covered bowl undisturbed for another 90 minutes or until it rises into double in size.
After the final rise, turn dough out onto heavily floured work surface, gently stretch and fold dough into thirds with the last fold overlapping the first and divide into two loaves.
Form the loaves by a overlapping fold and keep them seam side down on heavilly floured tea towels, and as he says not to handle the dough too much so the air pockets are preserved.
Flour the tea towels and cover the remaining bread with the towels and again allow it raise for about 45 minutes or until it is double in size, the dough should spring back when touched.
He bakes these loaves in a baking stone, as I do not have a baking stone I chose to bake them in a loaf pan.
Preheat the oven to 500 degree Fahernheit for about 45 minutes at least.
Turn the loaves seam side up and place directly on to the baking stone if you are baking his way, I just baked in the loaf tin when baking reduce the temprature 450 degrees Fahrenheit, and bake for about 40-45 minuts turning them to 180 degrees half way into baking time.or until a knife through comes out clean.
Once they are done, allow it to completely cool before cutting.
MY VERDICT:
I halved the recipe and used less water than said in the recipe as it too sticky for me to handle, but I want to try it out again the way he has done it, I was little worried about it!, But the loaves were still well done, soft in the centre and had a very crusty layer.
To tell you the truth, I did the first kneading and after that the 3 more 20 minute interval kneading was done by my son, with the help of a wooden spoon!, as I had to go out for an urgent errand!, and he did not want to touch it as it was sticky even I reduced the quantity of water as he mentioned!!, after I came back I continued with the remaining process.
My Family enjoyed it with a garlic based butter, and they finished the whole loaf within an hour of baking!!
I also like to send this to Susan's yeast spotting !!
Please donot forget to check his blog for the Original recipe and a feast to your eyes when you see the bread and you will certainly understand why I insisted!!.
Happy Baking...
Hi everybody, I know I am really crazy and obssessed with baking, I would like to write too much as I am very short of time and want to post is as soon as possible as it is 11:32!!, and my computer has become very slow and keeps stucking now and then!!
This month's Bread Baking Day was hosted by Cathy of Bread Baking Experience..., which was started by Zorra of Kochpotf I wanted to make this after I had a taste of this combination, where in I couldn't stop eating.., it was so awesome...
BROI'CHE WITH VANILLA CRE'ME PATISSERIE
INGREDIENTS:
600 gms flour
10 oz / 250 gms butter
4 eggs
1 tbsp Yeast
3 oz/100ml milk
1/2 tsp salt
30 oz/ 80 gms sugar
METHOD
Dilute yeast in the warm milk and leave it for some time so that it starts to raise, then Take flour, salt, sugar and mix well then add yeast and add eggs one by one in a bowl and beat it then mix well with the flour and then add butter softened little by little and this dough would be very soft and very difficult to handle, allow it to raise.
Once raised put them in pots and allow it to raise again second time then Bake them in a preheated oven at 160 degrees/Gas Mark 3 until well done, that is the skewer comes out clean.
The Best thing was my broiche couldn't go up very well and burnt slightly as you can see because it hit the top of the oven which I later noticed and had to change the stacks!!, what did I learn from this, that I should check out the raise of the dough when it is baking!!
I have shown some of my fillings here in each pot
Green pot has a chocolate filling
Pink has just the patisserie filling
Yellow pot has Nut filling
All my fillings are getting ready to go into the pots for a raise....
TO MAKE VANILLA CRE'ME PATISSERIE
INGREDIENTS:
1 Pint Milk
1/2 cup flour
1/2 cup Sugar
3 Eggs
1 tbsp of pure vanilla extract
METHOD:
Boil Milk in a medium heat with vanilla extract, Break eggs beat it with sugar, whisk well and then add flour and whisk again, Pour boiled milk little by little then put it back on heat, stir continuously until it thickenes use it immediately or cover it with wrap and store in the refrigerator.
Ref: Joy of baking and videos in Google!! check out, you have many videos out there..., I did a little bit alteration like adding little less butter, and used flour to manage the dough as it was too difficult to handle!!
One more click of the Gorgeous bread...
I have lost Vanilla cre'me patisserie photos, My card reader is not reading!!, once I get it sorted out may be I would able to post it :(
Anyway I don't think cathy is going to accept my post as it is past midnight, My comp got stuck again, and I couldn't post it on time...,
Now, I will be able to write leisurely about my saga of this recipe, I had no pots today morning I bought these pots!!!, I had thought of getting dough ready and then I will go and buy some pot today, and then I noticed I had no plain flour at all, So, I did all my shopping in the afternoon came home by half three and started of with everything, having diffculty in raising the dough everything went well, and I baked them by around 10:45 in the night and I was ready with the post, I must thank my daughter who helped me in taking photos and got everything ready for me to post but with computer getting stuck I got into all sorts of problems and she helped with that too.., I owe this recipe to her!!, sorry cathy I tried my best and I was not able to do it on time!!, may be next time..
I would also like to send this to Yeast spotting and champa's Baking event.
This month's Bread Baking Day was hosted by Cathy of Bread Baking Experience..., which was started by Zorra of Kochpotf I wanted to make this after I had a taste of this combination, where in I couldn't stop eating.., it was so awesome...
BROI'CHE WITH VANILLA CRE'ME PATISSERIE
INGREDIENTS:
600 gms flour
10 oz / 250 gms butter
4 eggs
1 tbsp Yeast
3 oz/100ml milk
1/2 tsp salt
30 oz/ 80 gms sugar
METHOD
Dilute yeast in the warm milk and leave it for some time so that it starts to raise, then Take flour, salt, sugar and mix well then add yeast and add eggs one by one in a bowl and beat it then mix well with the flour and then add butter softened little by little and this dough would be very soft and very difficult to handle, allow it to raise.
Once raised put them in pots and allow it to raise again second time then Bake them in a preheated oven at 160 degrees/Gas Mark 3 until well done, that is the skewer comes out clean.
The Best thing was my broiche couldn't go up very well and burnt slightly as you can see because it hit the top of the oven which I later noticed and had to change the stacks!!, what did I learn from this, that I should check out the raise of the dough when it is baking!!
I have shown some of my fillings here in each pot
Green pot has a chocolate filling
Pink has just the patisserie filling
Yellow pot has Nut filling
All my fillings are getting ready to go into the pots for a raise....
TO MAKE VANILLA CRE'ME PATISSERIE
INGREDIENTS:
1 Pint Milk
1/2 cup flour
1/2 cup Sugar
3 Eggs
1 tbsp of pure vanilla extract
METHOD:
Boil Milk in a medium heat with vanilla extract, Break eggs beat it with sugar, whisk well and then add flour and whisk again, Pour boiled milk little by little then put it back on heat, stir continuously until it thickenes use it immediately or cover it with wrap and store in the refrigerator.
Ref: Joy of baking and videos in Google!! check out, you have many videos out there..., I did a little bit alteration like adding little less butter, and used flour to manage the dough as it was too difficult to handle!!
One more click of the Gorgeous bread...
I have lost Vanilla cre'me patisserie photos, My card reader is not reading!!, once I get it sorted out may be I would able to post it :(
Anyway I don't think cathy is going to accept my post as it is past midnight, My comp got stuck again, and I couldn't post it on time...,
Now, I will be able to write leisurely about my saga of this recipe, I had no pots today morning I bought these pots!!!, I had thought of getting dough ready and then I will go and buy some pot today, and then I noticed I had no plain flour at all, So, I did all my shopping in the afternoon came home by half three and started of with everything, having diffculty in raising the dough everything went well, and I baked them by around 10:45 in the night and I was ready with the post, I must thank my daughter who helped me in taking photos and got everything ready for me to post but with computer getting stuck I got into all sorts of problems and she helped with that too.., I owe this recipe to her!!, sorry cathy I tried my best and I was not able to do it on time!!, may be next time..
I would also like to send this to Yeast spotting and champa's Baking event.
Hi friends, I come today with some baking!!, As I have already told you about my Baking passion and the root cause of my baking in my Sweet bread/Milk bread recipe, I had to make again a long distance call to my cousin and to get this recipe!!, He was laughing his heart out and told when I go to India on my next visit he said he wants me in the bakery for a week so he would teach me about tips and tricks on Indian Baking, may be I should call it, Iyengar Bakery Baking!!. These lovely Iyengar Bakery Khara Buns are so Beautiful you will love it for all the flavours you enjoy when eating it.
When zora of Bread Baking Day (BBD) announced the #28 BBD, this month hosted by Tangerine's kitchen and her theme was Bread Buns, I knew what I was going to do. Last time i missed the latino breads this time I did not want to give up, so here is my Bread Bun. Hope she likes it!!
This is my Dad's favourite Bun/Bap what ever you want to call it, when ever I would say I am in the Bakery what do you want, he would say get Khara Bun for me please, My cousins when I visit them in their bakeries they always pack a couple of Khara Buns for my Dad!!, I still have to call and tell him that I could make these!!, so how do you think I came into doing this, around 2 years back, I had tried, but then I never asked how it was made, and I just assumed, even though I wasn't 100% right, like I fried the onions before adding them to the buns, that was one mistake I had made, otherwise I was quite nearby but never added so much sugar, talking to my cousins, I rectified all those and it was a great achievement, I have made palya bun/Potato bun many times (I have never posted them still!!!), some day soon I will post them soon, it was a big at home, I made 10 Buns actually out of this dough, I baked and had gone out, when I came back their was only 3 left, my kids apologised and said sorry mum we didn't take any photos but they were so delicious we just ate them!!, Today my hubby called me from work and asked, what was it I made, and I said it was khara bun!! he is not keen on breads and buns, I have never seen him eat one, I think he eats palya bun just because it has potatoes in it!!, well coming back to it, he said he took 2 of them to office and gave it to his friends and they also just loved it, actually it was quite spicy but my kids loved it. So here comes my recipe.
I had only two left for my super clicks!!
KHARA BUN/SPICY BUN/SPICY BAPS
INGREDIENTS:
650 gms All Purpose Flours
10 gms salt
50 gms Sugar
75 gms oil
7gms yeast
1/4 cup cleaned washed and dried herbs of your choice (I have used fresh coriander leaves, curry leaves, dill leaves)
1 medium sized onion
2 to 3 green chillies
1/2 tsp cumin powder
1/2 tsp pepper powder
1 and 1/4 Cup to 1 and 1/2 Cup of warm water
METHOD:
First of all take yeast in a large mixing bowl add 2 tbsp of warm water (note it should not be too warm, this kills the yeast) with a tsp of sugar and leave it in a warm place for few minutes it starts to frothing up that means your yeast has started to work and it is live,
Mean while when the yeast is in the process take a medium sized onion, green chillies and herbs (which should be cleaned, washed and dried with the help of a kitchen paper so that their is no water content) chopped finely and kept ready.
Sift All purpose flour, the spices powders and salt and mix them well with the help of a sieve, then mix the chopped ingredients well together in a large bowl.
Make a well in the centre pour the yeast liquid and oil into it and mix well then add warm water little by little making into a dough
Knead this dough lightly and then cover with oiled cling film and leave to rise in a warm place for about 1 hour, until it is double in size.
Once it is rised turn it out into a lightly floured work surface and divide the dough into portions as how big or how small you want, flatten them a bit and leave them on a greased and floured baking sheet giving them enough space to rise and expand, again cover with an oiled cling film and leave them to prove in a warm place until well risen
Meanwhile heat the oven to Gas mark 7/220 degrees/425 degree farenhiet, when you leave the dough for its second rise.
Once they are proven take out the clingfilm and brush them with milk, press a bit in the centre of the buns to equalize the air bubbles and prevent any blistering on the top when they are baked
Bake the baps between 20 to 25 minutes depending upon your oven, first after 10 minutes turn the Baking sheet and bake for another 10 this helps in the uniform baking of the buns.
insert skewer and check if they are done, take them out and allow them to cool on a wire rack,
They are now ready to be eaten with a hot cup of coffee, tea or with cheeses of your choice .
Take an other look at my love Khara buns, and I wish to thank my cousins, krishna and Ram prasad for achieving this love buns.
Hope you too make these and enjoy, as I have told earlier in my sweet bread recipe, allow it to raise properly then only you will succeed.
These Khara Buns/Spicy Buns I am sending to Tangerien's kitchen for her 28# BBD event and also this is yeast spotted, I am also sending this to champa's Bake-of-event.
Updated on 19th september 2010
Hi all, few of them wrote to me about the crust on the buns so, I had to confirm with anything was wrong with the recipe, The recipe totally remains the same, the only thing my brother said was the minute you take it out of the oven he asked me to sprinkle little water on top of them and asked me to make the dough consistency little sticky mean to say, a little extra bit of water below I have given the exact Ingredients he gave me:
1 Kg All purpose flour
20 gm salt
10 gms sugar
200 gms oil
15 gms yeast
almost 1 litre of water. knead well and the procedure is the same as said earlier.
One more thing he said was once you have kneaded it well, he told me to just leave it for 1/2 an hour, need not have to wait for the first rising, but asked me to shape the buns after 1/2 hour and place the buns apart to giving them space to raise, then again either give it a egg wash or milk or butter before baking.
If you still have any doubts please do write to me..
thanks to you...
Sorry I am really late in corresponding when somebody asks me something please do forgive me...
This was the most delicious bread I tasted after my Milk bread, I am not a chocolatey person, people don't believe and my kids think I am weird because I don't get tempted by chocolates!!, The only time I get tempted for eating something sweet when I get my sweet cravings!!, The sweet I get here to eat immediately is chocolate and the only chocolate I feel like eating is snickers, as it has got some nuts in it!!, As I am nuts over all the nuts in the world!!, I love nuts in Ice creams, cakes, sweets, chocolates etc., etc.,.
Coming back to the recipe and stopping me, talking nuts!!, This Bread I got it from collection of books, but their was no recipe in it!!, howzthat?, I was quite upset, I wanted to try this out and wanted to send it Jamie's Bread and chocolate event, for her Monthly mingle started by Meeta, of what's for Lunch Honey. i started Googling for this recipe, I went through so many recipes but I got attracted to this when I stumbled into this blog, Two Fat Alas, started by Alana and Alex!!, they have a lovely blog, must see space!!, Of course needless to say, the recipe I just adopted from their blog, was really good and girls we all loved it!!, many thanks to the recipe.
Babka, is said to be basically a sweet yeast bread (cake ?), I just couldn't understand, but this yeast bread is said to be from the border of Russia, somewhere from poland (minsk) I think, but, from where ever its origin is, it is absolutely a wonderful bread.
Alanna, says that when she had this bread first time, she got sick, then she says, it might be something else too!!, Because she says when she tried it again she was fine, when I was reading it, I thought she might have had felt might be because of too much of cinnamon powder in it, As we all Indians know when we use cinnamon we use it in very little quantities, for a lovely aroma, and a taste to the dish, So, thinking about this the only change I made to this recipe was I used just 2 tbsps, that is 1 tbsp for each loaf of Bread, That smell of cinnamon was completely filled the house, and I should say, even though I am not a bread person, I couldn't resist and kept eating it, and my kids loved it!!.
As always I couldn't get a good photo of this bread, My kids clicked the one whole loaf and the other sliced!!
CHOCOLATE BABKA BREAD
INGREDIENTS:
3/4 th Cup Warm Milk
1/2 Cup sugar + 2 extra tsp
3 tsp active dried yeast
3 1/4 Cup All Purpose Flour
2 Eggs
1 Egg yolk
1 tsp Vanilla
3/4 tsp salt
1 1/4 sticks Unsalted butter
FILLING:
5 tbsp Unsalted butter
8 oz bitter sweet chocolate chopped
1/4 Cup sugar
1/4 Cup Cinnamon
EGG WASH
1 Tbsp milk
1 Egg yolk
METHOD:
Stir together warm milk and 2 tsps of Sugar in a large bowl. Sprinkle yeast over the mixture and let it stand until foamy, it took around 1/2 an hour for me, Add 1/2 cup flour and beat together until combined.
Then Add whole eggs, yolk, vanilla, salt, and remaining 1/2 cup sugar and continue to mix together well combined, Adding little by little flour, Then mix the softened butter, little by little and continue to mix well, until the dough is shiny and soft.The dough will be very soft and sticky, and very soft to handle, I kept dipping my hand into the flour to rally handle the dough, Then put the dough in a lightly oiled bowl, and cover it with a plastic wrap, and allow it to rise until doubled in size.
This is where my patience works, when I wrote about my Milk bread, I just left it in a warm place may be 6 to 7 hours I think, until it was really double in size, One thing I have learnt in Baking breads is never mess with the process if you want it, how you want it to be!!.
Meanwhile I lined two loaf pans wtih parchment papers, I took the well rised dough and gave a punch, then divide it in half, Rolled out one piece into an 18x10 -inch rectangle, with the longer edge nearest you, like shown in the picture below. Spread butter on the dough, leaving 1/2 -inch border all around. Sprinkle chocolate over the buttered dough, I used chocolate chips, then sprinkled with half of sugar and cinnamon. Starting with long side farthest from you, roll dough into a snug log, pinching to seal. Twist entire ring twice to form a double figure 8 and fit into one of lined loaf pans. Repeat with remaining dough, chill egg wash and loosely cover pans.
Allow the dough rise again, until it is above the loaf pans, then bake in an oven preheated to 350 for about 40 minutes, until the tops are a Golden brown, Allow it cool for 5 minutes in the pans, then remove when they are cool.
Alanna used egg wash around the dough to seal the bread, and she asks to pinch the end, I mean to seal it well, so the fillings won't ooze out, check out the above link for the recipe and her write up and explanation too..
This bread goes to Jamie's Monthly Mingle event, Chocolate and Bread, started by Meeta of what's for lunch honey, and this is yeast spotted too...,I wonder if i am allowed in this mingle, as the rules says I have to post this with 2 other events, which I have not done!!, anyways I loved this bread and enjoyed and it is to you jamie.
First time I have successfully tried to put this logo too :)I am an ardent lover of this Blog, and I love her blog, she is my inspiration and mentor in my baking and the experiences going through each time I bake something, and I love it!!, Many many thanks to her. So....? , wondering who she is, that is Aparna of My diverse Kitchen, well, I have joined so many groups just to bake, I told aparna once that the only way I could start baking was joining these groups!!, she encouraged me and wrote to me that I should take everything in an easy pace and here I am, enjoying the art of baking!!, thanks Aparna, for your encouragement.
Coming back to my Bread, every time I wanted to post something to the #BBD (Bread Baking Day), which is for theJanuary 2010, Baking Bread for a Birthday Party hosted by Jamie of Life is a feast. Again I should say I went to her blog sometime ago when we baked for Daring Bakers challenge, I was so amazed by her write ups and the photographs she posts which are so apt to her write ups, you must visit her blog, you will definitely love it, and her baking & photography are too good too.., As I wanted to participate in this I baked these small french rolls(?), well not exactly I did not make them into rolls, because I forgot the title!!!! :), to send it to her birthday party, I hope she might at least give a glance to it. I couldn't think anything as I had just a day left and here the weather is cold, it takes such long hours for the dough to raise!!, Thank God!, this one did within a day, I made the dough yesterday and it raised by evening today!! and the second raise was also quite quick actually and apparently I baked it just around 9:30 in the night !!
I love these French breads, they are made of milk and they are quite sweet, like the ones I get in Bangalore, the Broiche rolls are so nice. Someday I want to try them.
I made this from a Book by Christine Ingram and Jennie Shapter and is called The Book of Bread. They say that These are classic French round milk rolls have a soft crust and a light, slightly sweet crumb, and says won't last long!!, Well, should I say it was quite true, My kids loved it and wanted to eat two more!!, I had to stop them as it was late in the night and they had their dinner already.
I was so happy that it turned out quite well, soft inside and of all the things I always dread is has it baked well, and it actually was, thank God!! for that, My hubby said it was quite nice and does goes well with coffee. Jamie I do not know you like it not or not but I made this for you, even though I can't send it you, wishing you a very happy birthday, and many more birthdays to come by....here is to you.....
PETIT PAINS AU LAIT
Ingredients:
- 450 gms/4cups unbleached white Bread flour
- 10ml/2tsp salt (1 tsp salt)
- 15ml/1 tbsp Caster sugar (1/4 cup caster sugar)
- 50gm/2 oz/ 1/4 cup butter, softened
- 15g/1/2 oz fresh yeast (1 tbsp fast action yeast)
- 280 ml/ 1 cup milk, lukewarm
- extra milk for glazing
METHOD:
- Lightly grease 2 baking sheets. sift the flour and salt together into a large bowl. Stir in the sugar. Rub the softened butter into the flour.
- To 4 tbsp of luke warm milk add yeast whisk it well and leave it to froth up, then add the remaining milk, then pour into the mixture and mix into a soft dough.
- Turn out on to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. place in a lightlly oiled bowl, over with lightly oiled clear film and leave to rise, in a warm place, for 1 to 1 & 1/2 hour or until it is doubled in bulk.
- Turn out the dough on to a lightlyh floured surface and gently knock back, Divide into 12 equal pieces, shape into balls and place them on the baking sheets giving them space to raise again
- Using a sharp knife, cut a cross in the top of each roll, cover with lightly oiled clear film and leave to rise, in a warm place, for about 20 minutes, or until double in size.
- Preheat the oven to 200 degrees/400 degree F/ Gas Mark 6. Brush the rolls with milk and bake for 20-25 minutes, or until Golden.
My verdict: They were lovely to handle but the onlly variation I did was as I have indicated next to the ingredients in red colour and then I made them into small squares, at one end I put chocolate chips folded half way through then placed some more chocolate chips on them and folded the other end of it by covering the chocolate chips on the top of it and made it into long rolls tapered at either end and slashed the top not too much as indicated as they were so fluffy. As I told I used more sugar than the quantity indicated and less salt, I wanted it bit more sweeter as it goes well with the family trend.
One another thing I wanted to send by baking to yeast spotting of wildyeast, So, here I am sending this to Yeast spotting.
This is the speciality bread from Bangalore Iyengar's Bakery that most of south Indian people would have devoured and cherished, Actually I never had any idea about this bread, as I never ate bread so much, The maximum I ate bread only with bread toasted with vegetables, My Kids use to eat them with jams, So, many things change in life, when I think now, I never use to buy lot of bakery food as I always disliked my children eating anything which has yeast and Baking soda and powder in it !!, Now, I everyday they take only sandwiches to the school, they don't like anything Indian food in their lunch box, I give them wholemeal bread, and with some vegetables and lettuces and salad leaves.
My love for Baking has become a passion no an obsession, as my sister was joking the other day maybe it is because it is the blood, you must be wondering what I am talking about, well, I come from a bakers family, As I was saying earlier Iyengars Bakeries are very famous in Bangalore, all of them come from in &around villages from Hassan district, we have a diety in Bylahally called Lakshmi Janardhana, which I think most of you have must seen in the boards saying LG Iyengar's Bakery, all of them have a photo of this God!!, My forefathers and lot of my cousins have bakeries in most of South India, But, now a days most of them have gone into professional courses and have gone far and wide, But, some of them still are going in the business, Check that link to see more about the God!!, Kyatnahalli, is an other village in hassan district, some of family do come from that village too!!, The Bramha ratotsavam of this Lord Lakshmi Janardhana takes places every year during the month of January between 12th or 13th. If you go their you can see all the Bakery owners from all over the place come to attend and nobody likes to miss this opportunity. This God is a very small diety, but very famous !!. They serve a lovely lunch and brunch during ratotsavam and the puliyodarai is just very famous too, served as a prasadam.
Coming back to the Recipe, I thought of getting this only when Harini of Tounge Ticklers, wrote to me about this, she was so interested in this recipe, So around 3 months back I called my cousins Ramprasad & Krishna both have bakeries in Bangalore, to find out about this recipe, They of course told me in their version of making in big bulks and I tried it thrice and flopped each time, their was some problem, but what I learnt from this was patience, my patience the 4th time gave me the best results during diwali I baked this bread that was saturday, my friends were here with me, and they gave me a thumbs up sign saying I have done it, and said it was just like the bread they relished in Bangalore, I was so happy, clapped my hands with tears of joy !!, So Harini this recipe is especially for you love, who was behind my mind to bake this bread. Here I have written in red the amount I used and black was what I got from my cousins do check my verdict before baking this bread as it has lot of sugar in it !!.
SWEET BREAD/SPECIAL BREAD/ MILK BREAD
INGREDIENTS:
- 1 Kg Maida (All Purpose Flour)/ 300-325gms APF
- 300 gm Sugar 75 gms Sugar
- 100 gm Milk powder 25 gms milk powder
- 10 gm salt 2.5 gms salt
- 150 gm oil 37.5 gm oil
- 10-15 gm yeast 1 tsp yeast
- 1 litre of water 1 & 1/4 cup water
- In a bowl take 2 to 3 tbsp of warm water and add yeast to it with a tsp of sugar, mix it up and allow it to froth up in a warm place.
- Take flour, milk powder, sugar and salt , mix them all together.
- Once the yeast froths up add it to the flour mixture and then the oil and mix it well
- Then start adding water and make it into a dough
- Knead for 10-15 minutes with the help of dipping your hand in the flour now & then
- Keep the dough in a bowl, cover with a clean damp towel or pat a bit of oil to the dough so that it won't dry and cover the bowl with a cling film and leave it in a warm place until it rises doubled in size
- Once it completely raises take it out, give a punch and handle the dough like a flower and knead it softly for an other 5 minutes.
- Shape the dough and place in greased tin or on a baking tray or however you always bake your breads, spray a little oil on the cling film and cover it again and leave it in a warm place once again and allow it to raise until doubled in volume, Once it is completely raised take the cling film out
- Bake in an oven, preheated to 230 degrees ( 450d farenheit/ Gas mark 8) for 30-35 minutes.
- The baked loaf should sound hollow when tapped underneath
- Take the loaf out of the tin and cool on a rack.
which I feel is very important as the way they described me was little bit different one of them said to take the amount of water he told and asked me to put salt, sugar, yeast and oil in it and then add the flour & milk powder to it and make it into a dough, the other didn't say anything about mixing as he was busy with the customers!!, so I had to write down anything he told me over the phone and did not disturb him during his business hours, well it was fun, So what I did was I just took 250 gms of flour and as could see I halfed and halfed it!!, but the flour wasn't enough when i made the dough and dough becomes so sticky I had tried with 500gms of flour too.., So I started mixing more flour but did not increase any other ingredients and maintained them as it was, when the dough became stick I kept increasing the flour and stopped until it became less sticky and I could handle the dough easily when I was kneading if it became sticky when kneading I dipped my hand just in dough take it out and start kneading again, that way I was not adding any more flour but I got the job done!! bravo.., then came the raising section and that was the best part, even the weather didn't help may be people leaving in India might be lucky as it is quite warm up there, mine took 24 hours and I just left with lot of patience and didn't do anything until it doubled in size, Once it raised I punched it, kneaded it again and put it back in the loaf tin and left it again for an other 24 hours and then I saw the raise, I had lot of patience as I had threw the baked dough thrice, that's it no more wasting so patience was my key..., job done Lo!! here is my lovely soft sweet bread, you all must give it a try, they were just so soft as the shop bought ones and I couldn't believe it myself.
So I like to thank Harini, & my cousins who gave me this recipe and I achieved it at last..,
Last but not least because of this bread I web searched and got this web address kaythnahalli where in |I watched this year's Rathothsavam of Lord Lakshmi Jhanardhana, in a video coverage.
Hi, This is the first time I tried with a whole meal flour, I took this from a book called Bread by sarah lewis, actual recipe uses strong white flour, I have substituted it with strong whole meal flour, I really had a tough time kneading this dough, My hands were really paining,This makes four 8 inch pizzas, again I did this in the night my photos are really gorgeous!!! :), hahaha, I know I always keep on moaning about my photos, and my ugly looking blog!!, I am scared somebody might write to me to say stop it!!, Well, coming back to my pizza, I did not have a round pizza tray and had a square one I did it on this, my kids just loved it and enjoyed, aparna's baking has inspired me so much, I have become so passionate about baking, she wrote to me and said that I have to take it slowly and do it.., thanks aparna for your lovely suggestions, Here is the recipe for this pizza, actually I baked this last month and wanted to send it to madhu's baking event but never posted it on time!!
WHOLE MEAL PIZZA
Ingredients:
- 400 gms (13 oz, 3 & 2/3cups) strong whole meal flour
- 1 tsp salt
- 1 tsp caster sugar
- 1 & 1/4 tsp fast action dried yeast
- 3 tbsp olive oil
- 2oo ml (7 fl. oz, 1 cup water) ( I used 1 & 1/2 cup water)
For the topping
- I just used vegetables like green & red peppers sliced, Tomatoes sliced, few spinach leaves,
- mozzarella cheese grated ( to completely cover the pizza - grated 300 to 400 gms)
- 2 to 3 tbsp of Italian herbs
- 1 tbsp of salt and pepper
- 2 tbsp olive oil
- Few sprigs of Basil leaves
METHOD
- Put the flour into a large bowl then stir in the salt, sugar & yeast. Add the oil then gradually mix in enough warm water to make a soft dough
- Knead the dough well on a lightly floured surface for 5 minutes until the dough is smooth and elastic. ( i kneaded more than 10 minutes and did the nupur's method of checking if I have kneaded well by the window method !!). Put the dough back into the bowl, cover loosely with oiled clingfilm and leave in a warm place to rise for 1 hour or until doubled in size.
- Tip the dough out on to a lightly floured surface. Knead well then cut into 4 equal-sized pieces. Roll each piece into a roughly shaped circle about 20 cm (8 inches) in diameter and transfer to 2 large greased baking sheets.
- Spread the tops with the topping ingredients mentioned above, and oil and leave in a warm place for 30 minutes or until the dough is risen around the edges.
- Bake in a preheated oven 220 degrees (425 d F) Gas Mark 7, for 8 to 10 minutes or until the cheese is bubbling and the edges of the pizza are browned. Transfer to plate and serve immediately
I changed the toppings from what they she had mentioned, the toppings my daughter did as she wanted, she was acting like a big cook and spreading all the ingredients in it!!.
Toppings and flour from the Original recipe:
2oog canned chopped tomatoes, 2 garlic cloves chopped, 50g baby spinach leaves, 400g mozzarella cheese, 50g sun-dried tomatoes(in oil thinly sliced), 100g pancetta diced, 2tbsp olive oil, salt and pepper.
The Original recipe had Strong white flour used.
Kids just loved it and ate the whole pizza I just had a small marble-sized bite!!, So you would know now how they would have enjoyed it!! I enjoyed making it..
hi, I wanted to try my hand on baking breads, twice I baked potato buns, I want to post them but, I am still not able to do it, for one thing I did not feel the taste of those from the bakeries I used to eat in Bangalore, Anyway, I thought let me first try with this flour and then Bake white bread, So, I bought this Allinson Seed & Grain Bread Flour, when I bought it I had only one thought that multi grain is good for health this flour contains barley flakes, wheat, kibbled rye, sunflower seeds, linseed and millet in it and is good for my children. After when I was in the process of making it I started getting a doubt will my children eat it ?, anyway I was already half way through I couldn't do much, could I ? so, I continued my process and baked this multi grain bread, and believe it or not, it really came out well, and my children just loved it and and finished that day itself and left 4 slices and finished it the next day, Oh! thank God, I thought it turned out well. I used the method which was given in the back of the cover and just tried for 650g (7oz) did not want to use the whole 1 kg of it, in case if it did not turn out well !!, I also did strawberry Jam and that too was quite good.
This is the recipe just behind Allinson packet which I just followed as in the packet. But I did hand baking, following the instructions on the packet.
MULTIGRAIN BREAD
Ingredients:
- 650g Allison seed & grains Bread Flour
- 10g (2 tsp) salt
- 5 g (1tsp sugar)
- 15 g (1/2 oz ) Butter or 15ml (1tbsp) Vegetable oil
- 7g Sachet Easy Bake Yeast
- 400ml (14 fl oz) Warm water (1 part boiling, 2 parts cold)
METHOD
- Preheat over to 230 degree centigrade (450 deg F/Gas Mark 8)
- In a warm bowl mix flour, salt, sugar and stir in yeast. Rub in butter or vegetable oil.
- Add warm water and mix to form a soft dough then knead for 10 minutes on a warm floured surface.
- If making loaves divide evenly between two warmed and greased 450g (1lb) tins.
- Cover and leave to rise in a warm place for about 3o minutes or until dough has doubled in size.
- Place in the centre of the preheated oven at 230 deg/450 deg F/Gas mark 8, Bake for 30 to 35 minutes
- Remove from oven and cool on a wire rack.
some more pictures of my bread :)
It was quite soft and delicious, Actually my kids loved it, 3/4 of them just disappeared within few minutes and the rest next day! Isn't it Great.
Subscribe to:
Posts (Atom)
