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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....
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.
I am also sending this to Sara' Ginger and Garlic - Healing foods started by Siri - Cooking with siri
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.
Hi friends back again ! Surprise, I had to do this or I will miss to post it again like the last T and T of Alka of Sindhi Rasoi, I made, I ate (rather we ate), but I never posted! ha.., I know I am always like this, so I thought however late it is today I am going to do this...
So here come my Quinoa Dinner Rolls which I made from Chefinyou of DK's as the T and T of this month hosted by Priya of Priya's Easy N Tasty Recipes, which was started by Zlamushka of spicy kitchen, which is being taken care of by Lakshmi of Kitchen Chronicles.
I have this love for Quinoa, which I use in most of my cooking, after I came to know as it is rich in proteins which is good for my growing children, I try to add it in different ways in my world of cuisine. I had this mood to bake as my daughter insisted on me making some soup for her when she saw these pumpkin around. But I made her this Sweet potato soup to go with these Dinner rolls, The kids and H enjoyed both, but they wished I could have baked some savoury bread as both were kind of sweet!, well, it did not go to my head then when I made the soup, it was just I thought of attending the AWED event!. well, however it was great and we did enjoy it. Here goes my recipe..., I have tried to include just like DK step-by-step pictures.., DK has taken this recipe from here.., you can check out this recipe in both these blogs....
QUINOA DINNER ROLLS
Do not ask me why I have a photo like this, first time I made a egg wash and this was how it turned out! very shiny!! :))
coming back to the recipe..
INGREDIENTS:
1 Cup Quinoa
2 Cups water
3 tsp salt
1 and 1/2 tbsp Active dried yeast
1 cup water
1/2 cup honey + 1 tbsp
1 Cup vegetable oil
2 Egg whites
2 Cups whole wheat flour
4 Cups Bread flour ( I used 2 cups bread flour and 2 cups Oats flour)
METHOD:
Here is how I made them.....
First of all cook the Quinoa seed with 2 cups of water, and drain the water if remaining and keep the cooked Quinoa aside.
Next in a bowl take the active yeast and a 2 tbsp of warm water, mix well, and leave it in a warm place, I usually keep it in my MW for 10 -15 min with the light on you can see the yeast bubbling up, this tells me that the yeast is still active and is in good condition, then I start mixing all the ingredients to it.
So, once the yeast is working its way, I added honey, oil, egg whites salt a tsp of sugar and mixed well with a whisk with 1 cup of warm water . until well combined.
Then I added 2 cups of wheat flour, mixed it well then added cooked quinoa and well combined, then I added 2 cups of Bread flour and 2 cups of oats flour.
I had to use all the flour (not adding the last cup of flour as needed instructed by DK), I do not know why my dough was quite sticky, and I had a hard time to handle it, but I did not use any extra flour, I dipped my hand in oil once and in the flour once (that is I just floured my fingers but did not take any extra flour to knead) and tried to handle the dough and knead it until it was quite smooth and soft, then covered it with a cling film oiling the dough and left it to raise, Once it rose, punched it down again and handling carefully gave it a slight flowery knead to it and shaped them into 11 balls as you can see in the picture and allowed it to raise again.
My dinner rolls were not small as you can see!
I gave the rolls an egg wash, I did not add any quinoa on top as DK did.., just left it to bake.
Meanwhile I had preheated the oven to 425 degrees and pushed the tray into bake for 10 to 15 minutes then lowered the temperature to 375 degrees and left it to bake for an other 10 minutes.
As you can see the rolls were well done, they had a soft interior and a fine crust on the exterior, they had a sweetness to taste, My little girl enjoyed it with Mixed fruit jam and said it was really good. The other ten rolls were consumed by all of us with our soup.
Thanks to Priya, DK, Zlamushka and Lakshmi for this lovely event.., which I do really enjoy....
soon I will post my Tried and tasted from Alka of sindhi Rasoi, which all of us enjoyed in our family.....
Another day another recipe from her kitchen to mine, I am cooking my way through her kitchen I think almost every day. Should I say almost everyday, I made something for my kids again which they immensely enjoyed, they said it was Gorgeous, thanks Aparna.
I was looking through my fridge, and I saw this tupperware box and of course I suddenly remembered what was Inside this, That was my paneer, which I had made, 3 days back, yes, I thought I should do something, started with a subji and ended making these Paneer Rolls, when I was searching through her blog for pasta recipes, This one caught my attention and I had thought I should make this someday as it is a savoury and has cheese, both of which my kids will relish.
Here comes the recipe and a little things which I need to tell you about it through Aparna's research and her own words quote and unquote!, She says about these rolls in her blog....
'' This recipe for the dough is adapted from the Yeasted Breakfast Bread Dough in my Tassajara Bread Book. I used this dough because it is less rich compared to the dough usually used for cinnamon rolls. I made some adjustments to the dough recipe and made it egg-free as well.
I guess the tweaking of the recipe is fine as the author of the book, Edward Espe Brown himself says,
''Recipes do not belong to anyone-- given to me, I give them to you. Recipes are only a guide, a skeletal framework, to be fleshed out according to your nature and desire. Your life, your love, will bring these recipes into full creation (p.vi).''
She says these rolls come out soft and savoury filling makes it more tastier and can be served as a snack or with a soup''
SAVOURY SPRING ONION AND PANEER ROLLS
1 Cup Luke warm Water
2 tbsp Honey
1 3/4th Active dry yeast
1/3 Cup dry milk (milk powder)
1 tsp Ground Flax seed powder in 1 tbsp water (or an egg)
1 1/2 cups of Whole wheat Flour ( I used 1 cup of Whole wheat Flour & 1/2 cup Rye Flour)
Part II:
3 tbsp Oil ( I used butter)
1 1/4 tsp salt
1 tsp Roasted and Crushed Cumin seeds
1 tsp roasted and crushed cumin seeds powder
1 Cup All Purpose Flour (plain flour)
About 1/2 cup or so flour for kneading
FOR THE FILLING:
1 and 1/2 cups of chopped spring onions greens and whites
1/2 cup of sweet corn (I used fresh)
1tsp oil
1 and 1/2 cup crumbled paneer
1 to 1 and 1/2 tsp of Red chilli flakes (or according to taste)
1 tsp of Italian herbs
salt to taste
Cheddar cheese for topping
METHOD:
In a bowl dissolve the yeast in the lukewarm water and honey. leave it for a few minutes, you can see the kind of foam forming up. Beat flax seed and water then add this to the bowl, add milk powder (or egg) mix well. Add the whole wheat flour and mix into a batter and beat well (Brown says 100 strokes so Aparna says in her blog)
Cover with a cling film or whatever method you use to let your dough rise. Allow it to rise to double in size.
Place the dough on a floured surface and knead it for 5 to 10 minutes with floured hands, as the dough will be stickPlace the dough on a floured surface, into a smooth dough, cover and leave the dough to rise again to double in size.
Once it is double in size, punch it lightly, then flour the surface and roll into a rectangle as Aparna says I made two halves and rolled them into rectangles into 1/4'' thick do not make it too thin, then keep the longer side facing towards you, then spread the filling leaving the space free in edges.
Dipping your finger in water wet the dough in the edges, Roll the dough rectangle tightly and seal the edges and cut them into 6 pieces place the cut side up in a greased tin giving space between them so they might expand and allow it to rise for another 30 minutes.
Preheat the oven 1/2 an hour before brush the rolls with milk and bake the rolls at 190c for 20 minutes, after 1/2 way through fill the top with grated cheese and bake them again for further 10 to 15 minutes so the rolls are well baked and cheese is melted and the rolls are browned.
serve warm.
MY VERDICT : I did everything as she had told, valli had told not to tweak recipes, I tried to stick on to it, but when I saw my left over rye flour I couldn't resist, then added some sweet corns in the filling as my kids like it, The flour was not sticky as Aparna said in its first level itself it was like a dough, I do not know it might be because of rye flour, I did not add too much flour later on, I just dipped my hand in the flour while I was kneading the dough turned out very well, and the result was perfect.
My kids just loved it, they said it was amazing..., thanks for the recipe Aparna....
Of course needless to say I am sending this of to valli's Tried and tested event started by zlamushka, which is being taken care of by Lakshmi of Kitchen Chronicles.
I would also like to send this to Bake off event and it is also yeast spotted.
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
60 gms whole wheat flour (I used Chapati flour pillsbury)
20 gms Rye flour
1 tsp active dry yeast
125gms Mashed sweet potato
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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...
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
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
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
- 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
- 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.
