No Knead Bread

No Knead Bread
A super simple No-knead bread! And artisan style crisp crust and soft and ‘holey’ crumb too. Win win 😀
This is a four ingredient recipe and needs just flour, water,salt and yeast. The long fermentation takes care of the kneading and you just need to mix it up, let rest overnight, shape (read, roughly get together), plop into a greased pan, let rise for another hour and bake. Done!

The recipe is from No Knead Bread Central. Here is the video link.
I have halved the recipe to get a small loaf  and  reduced the yeast quantity bearing in mind the humid Mumbai weather. In colder climes, go with the whole ¼  teaspoon rather than the pinch full I add.
1 ¾ cup Maida/ all purpose flour
1/8  tsp Instant yeast ( If the weather is cold, use ¼ tsp yeast)
¾ tsp salt
1 cup (207 grams) of water at room temperature

Mix the flour, salt and yeast* with a wooden spoon. I actually use the handle of the spoon. It makes the mixing easier.
Add the water and mix well till all the dry flour mixture is hydrated. You will get a soft and shaggy dough.
Cover and leave for 7-8 hours or overnight  in an airy place ( I put it on the sideboard in the kids’ bedroom, so it was under the fan throughout)
The dough would have doubled in the morning and would be all puffy and stringy.
Grease a 9×4 inch loaf tin. Mine is a non stick pan so slight greasing works beautifully. In a regular aluminium tin, grease and line the pan.
Dust the counter with flour drop the dough gently on the floured surface.
With floured hands and a scraper flatten out the dough and roughly shape into a loaf and drop into the greased pan.
Let rise till it is doubled and puffed up. It took me an hour.
Preheat the oven to 200C for 15 minutes and bake for 30 minutes till the top is brown and the bottom sounds hollow on tapping.
Remove from the pan and brush the top and sides with melted butter.
The crust will be real crisp. We like it little soft, so I wrap the loaf in cling film once it has cooled to room temperature.
We enjoyed it with some butter and home made orange marmalade (Recipe coming up soon!)
Enjoy!

With love
Garima

No Knead Bread with Orange Marmalade

Mozarella Sesame Mushroom Bread Rolls

Aha! Back to baking and loving it 😀

My teenaged son brought home a gorgeous brown bread loaf he had baked at class yesterday. (Unfortunately I cannot share the recipe as per his college rules but here is a peek! )
IMG_1270And this beauty inspired me to bake. The inspiration also came from a mushroom corn roll we had at Sbarro at the mall close by. ( The joys of Bombay 😀 )
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It is fairly simple to make and can be tried in umpteen variations. Pick a filling of your choice and get going! There is nothing like fresh bread and its aroma…mmmmmm ❤
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For the rolls

3 cups of All purpose flour/Maida
1 tsp of Instant Yeast- 1 Tsp
1 tbsp Sugar
1 tsp Salt
2 Tbsp olive oil/butter
1 cup of Milk or buttermilk (use as needed to knead the dough soft and pliable)

As I use Instant yeast, I add everything apart from the liquid to a large kneading bowl, keep adding the liquid gradually and knead till I get a soft and pliable dough. It takes about 15 minutes.
If you are using active dry yeast, prove it buy adding it to half a cup of warm water and a tsp of sugar. Let it stand till frothy. It takes 10-13 mins. Add it to the mixture and proceed.

Transfer the dough to an oiled bowl, cover with cling film, or a kitchen towel and rest for 11/2 to 2 hours. The dough should double up. The time actually depends on the weather conditions-if very hot, it doubles sooner than the 1 ½ hours. This is the first prove.

Divide the dough into 10 balls. Roll out a ball, spread the mixture, add a slice of cheese ( I used mozzarella), roll up sealing the ends.

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Slit the tops and brush them with oil/butter. Spread sesame generously.

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Bake in a preheated oven at 180C for 15-20 minutes till the tops are well browned.
Remove, brush the tops with butter and serve hot.
If you want to store the dough, you can store it in the refrigerator, in an air tight container, wrapped in cling film, for up to 48 hours. This needs to be done after the first prove. When you need to use it, remove from the refrigerator, shape and let it rise again and bake.

For the filling

200 gms of button mushrooms, diced
Half a cup of blanched corn kernels
1 tsp minced garlic
1 medium onion chopped very fine
Salt to taste
Half a tsp of pepper powder
Half a tsp of oregano
A pinch of rosemary
1 tbsp olive oil/vegetable oil

Heat the oil in a non stick pan and add the garlic and onion. Let them saute till browned and then add the mushrooms and corn. Let the water dry completely. Season with salt, pepper, oregano and rosemary. The filling is ready to use.

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‘Schiacciata con L’uva’ aka Focaccia with grapes.

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It is the season for grapes and where I live,we are blessed with all varieties of the juicy fruit. Some kind soul sent us a huge lot of these jewel like pretty grapes and I was worried they would spoil if I do not use them up soon.
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Unfounded fears totally! We’ve snacked on them like there’s no tomorrow!! Before the last bunch vanished, I had to try this mildly sweet and totally delicious flatbread – ‘Schiacciata con L’uva’, which translates to Focaccia with grapes.
It is a glorious explosion of flavours with the best quality grapes, some rosemary,a sprinkle of brown sugar and some sea salt! A big shout of thanks to my friend Megha Vikram Singh for the recipe idea! We loved it Meg ❤
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I changed the toppings on my go-to Focaccia recipe and had this awesome crunchy delight to savour!

Ingredients

For the Focaccia dough

2  cups – All purpose flour  (Maida)
1 ¼  tsp dry yeast or ½ teaspoon Instant yeast
1 tsp sugar
1 tsp salt
3/4 cup buttermilk/chhas/taak (at room temperature)
¼ cup just-warm water
2 Tbsp olive oil

For the topping

A bunch of grapes, red/black
2 Tbsp olive oil
1 ½ tsp rosemary fresh/dried
A pinch of salt
1 tsp brown/white sugar (or more if you like sweeter)

Prove the yeast – add the sugar to ¼ cup of warm water. Mix well. The water has to be just the right temperature- not too hot because that will kill the yeast not too cool because the yeast won’t prove. Drop some on the back of your wrist and it should feel warm there. Add the yeast and rest covered for 10-15 minutes. The yeast should froth like soapy bubbles. If it doesn’t, throw the mix and start afresh. Proper proving of the yeast is vital to good bread!
In a big bowl, take the flour and salt. Mix.
Once the yeast has bloomed, add it to the flour and knead the dough with the buttermilk. It will be sticky and it is meant to be like that.
Add the Olive oil and knead for another 10-12 minutes.
Transfer the dough to an oiled bowl, cover with cling film, or a kitchen towel and rest for 11/2 to 2 hours. The dough should double up. The time actually depends on the weather conditions-if very hot, it doubles sooner than the 1 ½ hours. This is the first prove.

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Remove from the bowl once the dough is doubled and gently knock out the air.
Roll it out into a square or circle as desired and place on to a greased baking dish. This amount of dough will give two regular sized focaccias.

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Drizzle some olive oil over the Focaccia and sprinkle the rosemary, salt and sugar.
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Arrange the grapes all over the flatbread. Sprinkle some more sugar, salt and drizzle some olive oil.
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Cover with cling film or a kitchen towel taking care to that they do not touch the top of the bread. Leave to rise again for about 45 minutes. This is the second prove
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When there are 20 minutes to go, pre-heat the oven at 200C.
Bake for 20 minutes, till the top browns.  If doing in an oven with two elements, please keep both on
Serve fresh out of the oven.Enjoy with some cheese and wine. Or with coffee! It works beautifully.
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The perfect Whole Wheat bread Loaf

Finally!! A perfect whole-wheat quick rise bread! Joy!

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I have been experimenting a lot with whole wheat breads and got good results only with the long fermentation process like this 100% whole wheat no-knead bread, whole wheat boule and paninis, or with biga like the Baguettes and herbed loaf,  but was not happy with the results I got with quick-rise loaves. They were far too dense for my taste and the boys refused to touch it.

I am a big fan of ‘The Kitchn’ and often refer to the blog for ideas and great tips. I was very happy with this half and half loaf I baked using the recipe from here. This is a very versatile recipe and allows you to go from fully APF to fully whole wheat. I go for the half and half as suggested and am very happy with the results. The honey gives it a beautiful earthy flavour.
Here is a step-by-step pictorial to help bake this wonderful loaf!

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This recipe makes one 9×5 loaf

Aata/Whole wheat flour- 1 cup+6 tbsp
Maida/All purpose flour- 1 cup+6 tbsp
Instant yeast ¾ tsp or Active dry yeast 1 tsp
Warm water- ½ cup + sugar  1 tsp (to prove the yeast)
Honey- 2 Tbsp
Milk- ½ cup (Add more warm milk or water as required to knead the dough)
Oil-1 tbsp
Salt- 1 tsp

Warm the water and add the sugar and yeast to prove it. Leave to bloom for 12-15 minutes till the mixture froths well.

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Add milk, honey and oil to the yeast mixture.

1
Add 1 cup of Maida/all purpose flour and salt to this mixture and mix with a wooden spoon/ladle.
Stir to form rough/shaggy dough.

2
Leave covered for 20 minutes so that the dough absorbs the liquid.
Add the remaining flours and knead for 10 minutes adding more water if required for kneading.
The dough is done when it
–  is smooth and slightly tacky (sticky)
–  forms a ball without sagging
–  springs back when pocked

3

Transfer the dough to an oiled bowl and leave covered for 1 ½ to 2 hours till the dough doubles (This is the first prove)

4

5
Deflate the dough gently  and allow to rest for ten minutes.
Shape the dough and transfer to greased bread loaf tin. The surface of the loaf should be stretched taut.

7
Let rise again till the loaf domes over the edge of the pan. This takes about 30-40 minutes.

8
Preheat the oven at 200C for ten minutes,
Slash the top of the loaf with a serrated knife and bake at 185C for 30-35 minutes till the top is nicely browned and the bottom sounds hollow to tap.

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A slice topped with clotted cream is heavenly!

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This toasts well and is great with soup too.

100% Whole Wheat No-knead Bread

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I have tried baking whole wheat bread a number of times, but was never quite happy with the texture. It was too dense for my taste and liking. I saw this boule on Sujit Sumitran’s blog here and was tempted to give this a go. Since my oven is small, I made small rustic loaves rather than the boule.
Honey and whole wheat are a match made in heaven and this bread has a beautiful earthy and nutty flavour. I sit chomping on a slice with my evening coffee and relish the joys of baking bread at home.
The other fun part here is,this is a no-knead bread. Just mix, rest and bake! I do sound like an instant food advert here but yeah, it is that simple!
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So here goes

Aata /whole wheat flour- 3 1/3 cup
Salt- ¾ tsp
Instant Yeast – ¾ tsp (Use 20 % more if using active yeast- approximately 1 tsp and a pinch)
Lukewarm water- 1 cup plus (keep half a cup handy if more needed while mixing the dough)
Lukewarm milk- 1 cup plus (keep half a cup handy if more needed while mixing the dough)
Sugar- 1 tsp
Honey- ¼ cup
Olive oil/vegetable oil- 2 ½ tsp
Sooji/semolina and whole wheat flour to dust the surface and the loaves

Add the yeast and sugar  to warm water and rest covered in a warm place for 10-15 minutes till it froths well.
Mix the flour and salt in a large lidded plastic container. It should close well but not be airtight.
Add the honey, milk and oil to the frothed yeast mixture.
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Add the liquid mixture to the flour and stir with a wooden spatula to get a goopy, loose mixture, almost like a batter. Add more milk and water slowly, if needed, to get the like consistency. I had to add about half a cup more of the liquid (I made a milk water mix) This takes just five minutes as no kneading is required.
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Rest covered for two hours.
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Transfer to the refrigerator  for 8 hours. I kept it overnight. This dough can be kept in the fridge for up to five days.
Remove and transfer to a surface well dusted with sooji/semolina. Either wet your hands or dust will flour to shape the bread. It is a very loose dough and will be very tough to shape unless then hands are wet or floured.
Shape into a boule (ball) or as I did, three loaves.
Leave to rise for another 1 hour and 40 minutes.
Sprinkle with flour, slash the bread with a knife (score) and bake in a preheated oven at 180C for about 20 minutes till the base sounds hollow when tapped.
Cool, slice and enjoy.
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Apple Butter Challah and a Braid

Challah is Jewish celebratory bread. I was smitten by the sheer beauty of it, the very first time I saw it. It is either braided or coiled like a turban to make it look pretty. I did a six strand braid while my 17 year old stood by me guiding me through the braiding, which is really simple once you get the hang of it. Took me back to my art and craft class at school and was great fun to do!

The other I made is a turban shaped one with a layering of apple butter. This one is almost like a sweet pastry. I made the apple butter at home from scratch and we love it as a bread spread too! The turban shaped Challah is often made at the Jewish festival of Rosh Hashanah. The circular shape symbolizes the year’s cyclic nature says The Kitchn,where I have adapted the recipe for the apple butter challah from.
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Peter Reinhart’s amazing treatise on baking is my constant companion and a lot of this bread comes from there too.
I used the measures below to make a round turban challah and a six strand braid.

Apple Butter Challah
All purpose flour/Maida- 5 cups
Salt- 2 tsp
Instant Yeast- 1 tsp
Warm water- ½   cup
Sugar- 1/3 cup plus 1 tsp
Oil- ¼ cup (I used sunflower oil)
Honey-1/4 cup
Eggs- 3
Apple Butter- ½ cup
Apple, peeled and chopped fine- 1
Orange Juice- ½ cup
Raisins- ¼ cup 

Soak the raisins in the orange juice for a couple of hours.
Prove the yeast by mixing it in ½ cup of warm water and a tsp of sugar. Let it sit for about 10 minutes till it foams well.
Mix flour, sugar and salt in a large bowl.
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Mix the oil, two eggs and the honey. Give this a stir and add to the yeast mixture.
Add the orange juice and the soaked raisins.
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Add this to the flour mix and stir till all comes together to form a ball.
Knead well for 10-15 minutes. Sprinkle a little flour in case the dough is too sticky. Add a little water in case the dough is too dry. Knead to get soft and supple dough.

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Transfer the dough to a greased bowl. Cover and let rise for 1-2 hours till it doubles.
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Gently punch the dough down and divide into two.
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Roll out one part to a rectangle about 1/8 inches thick.
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Spread apple butter generously and top with the chopped apple.
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Roll the rectangle, taking care to seal the edges. Gently pull the sides to elongate it to a 24 inches rope.
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Coil it to form a turban like shape.
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Transfer to a greased baking pan (I uses a 9inch pan) .
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Whisk the remaining one egg and brush the Challah. Store the remaining egg wash in the refrigerator.
Leave to rise for another 30 minutes.
Preheat the oven at 180C for 15 minutes.
Just before putting the Challah into the oven, brush it again with egg wash.
Bake at 180C till cooked through and deeply browned all over. It took me 45 minutes.
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Let cool before slicing.
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For the Six strand braid
Divide the remaining dough into 6 strands.
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Bunch the ends together at the top.
Starting from the right, bring one strand over two strands; slip it under one strand and again over the remaining two.
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Again, starting with the right –repeat.
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Continue this till the braid forms.
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Brush with egg wash and rest for 30 minutes.
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Pre heat the oven at 180C for 15 minutes.
Brush again with egg wash and bake for 40-45 minutes.
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Apple Butter
This is a sweet and spicy spread and contrary to its name has no butter. It is called so because of its smooth buttery texture. I have adapted the recipe from Simply Recipes. 

Apples, quartered-  5-6
Water- 2-3 cups
Vinegar- 2-3 Tbsp (I used  white vinegar. Apple cider is what the original recipe says but I didn’t have any)
Salt- ½ tsp
Sugar-  2 cups (use in ratio with the pulp- see recipe)
Black pepper- ¼ tsp
Garam Masala- ½ tsp
Cinnamon powder- 1 tsp
Ground cloves- ¼ tsp
Grated rind and juice of one lemon

Wash and cut the apples. Do not peel or core them.
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Put the apples with water and vinegar in a heavy bottomed pot. Bring to a boil and cover and cook on low heat for twenty minutes.
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Cool and mash with the back of a ladle and run through a sieve.
Measure the pump and add ½ cup of sugar for each cup of pulp. Add the salt, cinnamon powder, clove powder, black pepper, lemon juice and rind and Garam masala. Taste and adjust the seasonings.
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Cook the mixture in a wide mouthed, heavy bottomed pan or kadhai and keep stirring.
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Mine took about 40 minutes to get done. I kept the heat high and kept stirring to avoid scalding, taking care to scrape the bottom of the vessel. To check if it is done, spoon a bit on to a chilled steel plate. Chill the plate in the freezer for ten odd minutes before you check.

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It should be thick and not runny. Cool and store in sterilized glass jars.
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I used it for the Challah and we love it on hot toast for our breakfast every morning
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Whole wheat Herbed Garlic Baguettes and a Loaf

Biga Baking fever on! And I am amazed as to what a bit of dough, kneaded a day ahead, can do to the bread- such lovely nutty flavour and the texture, oh-so-wonderful! This time I decided to go whole-wheat, well at least in part 🙂
Made some garlic flakes and garlic powder at home and flavoured the bread here with that and some fresh and dried herbs. The aroma wafting from the oven made the waiting period a task! I played around-well, a lot to be honest- with the basic  ingredients and measures I had used to bake the Gibassier and baked a Herbed Garlic loaf and three baguettes.
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The recipe below bakes two  9”x5” loaves
Or 6 baguettes 6” each.

Ingredients

For the Pre-ferment (Biga)
All Purpose Flour/Maida- 1 ½ cup
Milk-  ½  cup milk
Instant yeast- 1/16 tsp

Preferment, noun: A combination of flour, water, and sometimes yeast that is prepared in advance (as in pre-fermentation) and then mixed into the main body of the dough as an additional ingredient.
Making the Biga/Pre-ferment
The biga / pre-femented dough needs 14-16 hours to ferment. It is best to make it a night ahead of the day of baking. Mix all the ingredients listed above and knead to a soft dough. Put it in a greased bowl, cover and leave for about 16 hours (may need more time in case of cold weather). It doubles up develops large air pockets.

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For the Dough
All of the Biga
Whole wheat flour 1 ½ cup
All purpose flour 1 ¾ cups
Salt- 1 tsp
Baking powder- ½ tsp
Warm water- 1 cup (to knead the dough)
All the pre-ferment/ Biga from above
Instant yeast- 1 ¾ tsp
Warm water- ¾ cup (to prove the yeast)
Sugar- 2 tsp (to prove the yeast)
Garlic Powder- 2 heaped tsp
Oregano- 1 tsp
Parsley- ½ tsp
Rosemary- ¼ tsp
Chili flakes- ½ tsp
Black pepper powder- ½ tsp
1/4 cup olive oil
Butter- 2 Tbsp

Start with blooming the yeast. Warm ¾ cup of water and add the sugar and the yeast. The water should feel warm on the underside on your wrist. Leave covered for 10-15 minutes till the mixture froths well.
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Meanwhile, mix the flours, salt and baking powder. Add the garlic powder, spices and herbs- oregano, rosemary, parsley, pepper and chili flakes. Mix well.
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Break the Biga into chunks and add to the flour. Mix everything well with a wooden spatula.
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Add the warm water gradually and knead for 7-10 minutes. Add the olive oil and knead till it is incorporated into the dough.
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Add the butter and knead till for another five minutes. The dough will now be supple and non-sticky.
Transfer to a greased bowl, cover it and leave for 1 and ½ – 2 hours till the dough doubles up.
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Transfer to a work surface and shape either as two loaves or six baguettes. I made a loaf and three baguettes.
Move the loaf to a greased loaf tin and prove for an hour till it the loaf is well risen.
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For the baguettes, shape into long cylinders with gentle hands and leave them to prove. I didn’t have the required ‘couche’ to keep the baguettes in shape during the second prove but this homespun style works great!

IMG_20140807_153949_wmI made my  homemade “couche” out of aluminium foil and cling film rolls covered with greased butter paper. Rolled kitchen towels or placemats draped with parchment paper are other choices This couche provides the required support to keep the baguettes in shape during the second prove else they would flatten .

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Preheat the oven for 15 minutes at 200C and bake for 30-35 minutes till the bread sounds hollow when tapped.
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We used the baguettes to make some cheesy bruscetta.

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A very toasted and buttered slice with tomato lentil soup was perfect too.
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Here is an excellent guide on how to shape a baguette.

Here is a closer look at the crumb 🙂 Was divine! 
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Oats Honey-Lemon Loaf and Footlongs

Two teenagers and their friends to boot! That’s a bagful of healthy appetites. Now what does Mommy do? She bakes a country style, country SIZED loaf! When my boys saw it, they termed it the ‘Pop of all loaves’! IMG_20140701_115533_wm We made some hearty open foot-longs/bruscetta with it. IMG_20140702_112901_wm The wisest thing I did was steal a bite with a quiet cuppa before the madness began! IMG_20140701_120141-1_wm OATS HONEY-LEMON LOAF

Ingredients

All purpose flour/Maida 2 cups
Whole wheat flour/aata- ½ cup
Oats- ½ cup
Instant Yeast- 1 Tsp/Fresh Yeast 10 grams
Honey- 1 Tbsp Salt- 1 Tsp
Butter – 1 ½ Tbsp
Milk- ¾ cup
Lemon Juice- 1 tsp Warm water- ¼ cup
Grated cheddar cheese- 1/2 cup

  1. Prove the yeast – add the honey to ¼ cup of warm water. Mix well. The water has to be just the right temperature- not too hot because that will kill the yeast not too cool because the yeast won’t prove. Drop some on the back of your wrist and it should feel warm there. Add the yeast and rest covered for 10-15 minutes. The yeast should froth like soapy bubbles. If it doesn’t, throw the mix and start afresh. Proper proving of the yeast is vital to getting good bread!
  2. In a big bowl, take the flours, oats and salt. Mix.
  3. Once the yeast has bloomed, add it to the flour and mix well with a wooden ladle.
  4. Add the lemon juice to the milk and let it stand for a minute. Add it to the flour-yeast mix. Once well mixed, knead the dough well using your hands. It will be sticky to start with.
  5. Add the butter and knead for another 10-12 minutes. It will now become a non-sticky, soft and pliable dough.
  6. Transfer the dough to an oiled bowl, cover with cling film, or a kitchen towel and rest for 11/2 to 2 hours. The dough should double up. The time actually depends on the weather conditions-if very hot, it doubles sooner than the 1 ½ hours. This is the first prove.
  7. Remove from the bowl once the dough is doubled and gently knock out the air.
  8. To get this big, flat loaf I put it flat on the baking tray.
  9. Cover with cling film or a kitchen towel taking care to that they do not touch the top of the bread. Leave to rise again for about 45 minutes. This is the second prove.
  10. When there are 20 minutes to go, pre-heat the oven at 200C.
  11. Brush the top with milk, sprinkle some oats and grated cheese (I used cheddar)  and bake for 20 minutes, till the top browns.  If doing in an oven with two elements, please keep both on. The bread should sound hollow when you tap on it.
  12. Slice when fully cooled. IMG_20140702_112956_wm

FOOTLONGS/ BRUSCETTA

Ingredients

Mixed vegetables finely chopped- 2 cups (I used red, yellow and green peppers, corn and mushrooms)
Onion,chopped fine- 1 medium
Garlic, minced- 1 tsp
Tomato ketchup- 1 tsp Oil- 1 tsp
Mixed herbs- 1 tsp Salt- 1 tsp (or to taste)
Grated cheddar- 1 cup (or more if you want cheesier)
Garlic Butter- 2 Tbsp salted butter + 1 tsp minced garlic\

Heat oil in a wok and keep the heat high throughout. Add the garlic and onion. Stir and add the chopped vegetable. Season with salt,pepper and mixed herbs. Stir in the ketchup. Remove from heat.

To assemble

Cut the loaf into long strips Brush the top of each foot-long with garlic butter and layer with the vegetable mix.
Top with grated cheese and bake in a preheated oven at 200C for about 10 minutes till the cheese melts and the bread gets toasted. Serve fresh out of the oven. IMG_20140702_113025_wm IMG_20140702_113425_wm

Garlic and cilantro pull apart rolls with home made butter

 

Baking is therapeutic, Baking is fun and baking in big lots before the weekend is most of the breakfast job done!
I am now trying to work on basic proportion for dough that can be used for different kinds of breads. This Friday morning made garlic and cilantro pull apart rolls with home made butter.Universally loved and approved 😀  This dough gives soft rolls and can also be used to make burger buns.
Pull apart garlic and cilantro rolls

 

Ingredients

For the  dough

3  cups All purpose flour  (Maida)
1 tsp Instant yeast or 1 1/4 tsp Active dry yeast (If using active dry,proof in 1/4 cup of warm milk and a tsp of sugar from the recipe)
1 tsp sugar
1/2  tsp salt
1 cup warm milk
2 Tbsp olive oil/butter

For the filling

Mix all the ingredients given below to prepare the filling.

2 Tbsp butter at room temperature(I used home made butter)
1 tsp mixed herbs (Optional) oregano,basil,rosemary and garlic powder,can use fresh or dry
¼ tsp fresh ground pepper
¼ tsp salt (If using unsalted butter)
1 Tbsp minced garlic
2 Tbsp fine chopped cilantro/coriander leaves

  1. If using active dry yeast: Prove the yeast by adding the sugar to 1/4 cup of warm milk (from the total 1 cup of milk) . Mix well. The milk has to be just the right temperature- not too hot because that will kill the yeast not too cool because the yeast won’t prove. Drop some on the back of your wrist and it should feel warm there. Add the yeast and rest covered for 10-15 minutes. The yeast should froth like soapy bubbles. If it doesn’t, throw the mix and start afresh. Proper proving of the yeast is vital to good bread!
    If using instant yeast : it can be added to the flour directly.
  2. In a big bowl, take the flour, salt butter,sugar and yeast. Mix well.
  3. Slowly adding the warm milk, knead till you get a soft and smooth dough. It takes about 7-8 minutes.
  4. Transfer the dough to an oiled bowl, cover with cling film, or a kitchen towel and rest till it doubles. it took me an hour, but may take longer in cold weather and less time when the weather is warm and humid. Watch the dough rather than the clock! The dough should double up. This is the first prove.
  5. Remove from the bowl once the dough is doubled and gently knock out the air. Split it into two and roll each out into a  a rectangle about one inch thick. Spread the filling generously.
  6. Roll the circle/square to make a cylinder.
  7. Cut into equal pieces using a pizza-cutter or a knife
  8. Place the cut cylinders into a well greased baking pan
  9. Cover and let it rise for till the rolls are nice, puffy and doubled up.
  10. When there are 20 minutes to go, pre-heat the oven at 200C.
  11. Brush gently with milk and bake  at 180C for 20-25 minutes till golden brown
  12. Serve fresh out of the oven.
    Garlic Cilantro Pull apart Rolls prep

The pull aparts are great on their own or can be served for any of the meals really.
Have a great weekend! 🙂

Ladi pav/pao/pao buns

The Pav/ Pao is believed to have been introduced to erstwhile ‘Bombay’ by the Portuguese during their short sojourn there, but Mumbaikars have now made it their very own. In fact, it is loved all over  🙂

Though available readily, it is fun baking your own ladi pao at home. Here is a step-by-step pictorial to baking soft pao buns. I made these following the young wonder-boy Yaman Agarwal’s recipe here

LADI PAV/PAO/PAO BUNS

Ingredients

All Purpose Flour / Maida – 2 Cups
Milk –  1 Cup
Salt – 1 Tsp Butter – 4 Tsp
Milk Powder – 1½ Tbsp
Instant Yeast – 2 Tsp
Sugar – 1 Tbsp
Milk & Butter – For Brushing

Prove the yeast- Warm up half a cup of milk, add in the sugar,and stir well. The milk should feel warm on the underside of your wrist. Not hot, not cool- a high warm, if I may call it that. Stir in the yeast and leave to bloom for 10-15 minutes till it is all frothy. This is how it should froth and bubble up. If it does not froth, throw it away and start again or try different yeast. 1 2 Add the salt and milk powder to the maida and mix well.Add the yeast mix to the flour mix and start kneading. Add more milk very gradually as you knead, only if required. 3 The dough will be very sticky and a little difficult to handle. Don’t worry! That is exactly how it is meant to be!4 Add  the butter and knead well till it becomes a soft and pliable dough, easy to handle. This will take about 15-20 minutes.5 Do not add flour or oil, just kneading it well will make the dough non-sticky and springy.6 Transfer the dough to an oiled bowl, cover with cling film, or a kitchen towel and rest for 1 ½ to 2 hours. 7 The dough should double up. The time actually depends on the weather conditions-if very hot, it doubles sooner than the 1 ½ hours. This is the first prove.8 Divide the dough into equal portions, shape them as roundels or slightly elongated and arrange in a greased baking dish close together so that they touch each other. This ensures the ladi forming else they will bake like separate buns. No harm in that- it is just a matter of choice how you want them.9 10 Cover with cling film or a kitchen towel taking care to that they do not touch the top of the bread. Leave to rise again for about 45 minutes. This is the second prove. 11 Preheat the oven at 200C for 15 minutes.
Brush the pao buns with milk and bake at 200C till they brown.12 13 Once browned, remove and brush the ladi pao with butter. Your ladi pao is ready! Enjoy with Missal or Bhaji 🙂15 14
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