The Brown bread

Origin: The origin of the recipe is from The Hummingbird Bakery Cookbook (altered according to the ingredients)
Recipe: INGREDIENTS (measuring cup used, 1 cup = 250 ml)
• 3 cups 100% whole wheat flour/atta
• 1 to 1.25 cups water – i used 1.25 cups water
• 1 tsp instant yeast or ½ tbsp dry active yeast
• 1 tsp rock salt
• 1 tbsp unrefined cane sugar or regular sugar
• 2 tbsp ghee or butter or oil
• 2 tbsp yogurt/curd (dairy or vegan) or 1.5 tbsp vinegar
• some milk (dairy or vegan) for brushing the top of the bread
INSTRUCTIONS
preparing the dough with instant yeast:
1. sieve the flour with salt or just mix the flour with the salt.
2. add the 1 tsp instant yeast and just lightly mix.
3. then add sugar, ghee, curd and instant yeast.
4. first just mix everything lightly and then slowly adding water in intervals knead to a smooth, soft dough.
5. add more water if required. the dough should be slightly sticky.
6. brush some water all over the dough and keep in a deep wide bowl covered with a lid or kitchen towel for 30-35 minutes.
7. remove and then lightly punch & knead the dough again.
8. make a log of the dough and seam the edges.
9. place it in a greased loaf pan for 40-45 minutes.
10. cover and let it rise.
11. preheat the oven at 220 degrees C for atleast 20 minutes.
12. once the bread has risen in the loaf pan, keep in the oven and bake for 22-25 minutes or until the bread sounds hollow when tapped.
13. if the bread begins to brown from the top, then cover with butter paper or aluminium foil.
14. when the bread is still lightly hot, remove from the loaf pan and keep it on a wired tray to cool.

Pesto and Pizza rolls

Adapted from Recipe Girl and Purple foodie
Recipe:
1/2 cup warm water (115 degrees F)
1/2 cup warm milk (115 degrees F)
1 egg (room temperature), slightly beaten
1/2 cup butter, melted
2 tablespoons white sugar
1 teaspoon salt
4-5 cups bread flour
1 (.25 ounce) package (2 1/4 tsp) instant dry yeast
1/2 cup pesto (ready made available)
1/2 cup shredded Parmesan cheese
*Dough can be kneaded by hand, bread machine, or KitchenAid
Directions:
Place water, milk, egg, melted butter, sugar, and salt in a mixing bowl. Add 4 cups of flour on top of all the liquid mixture sprinkling yeast on top. Using the dough hook, knead bread mixture on speed 3 until dough is smooth and elastic adding additional flour as needed (approx. 5-7 min.). Place dough in a greased bowl and cover with a wet towel. Allow the dough to rise until doubled in size, approximately 1 hour in a warm area.
Turn dough onto lightly floured surface and roll into a rectangle slightly larger than a 9×13 pan (rectangle). Spread surface evenly with pesto and sprinkle shredded cheese on top. Beginning with the long side, roll dough pinching the seam to seal. Cut into 12 equal slices and place them in a greased muffin tin or baking tray, cut side up. Cover with a damp towel and allow to rise for 30 minutes. Preheat oven to 375 degrees F. Bake in preheated oven for 20 minutes or until golden brown. Remove from muffin cups and serve warm. Enjoy!

Eggless Sponge cake

Recipe: Learned by hit and trial 🙂

All purpose flour- 1.5 cups/200gms
Ghee or butter-half cup or 70 gms
Condensed milk/Full cream-1 cup/180 gms (I used Amul Mithai mate)
Milk -1 cup/200gms
Cherry(optional)-10-12
Sugar-1/2 cup (as condensed milk is quite sweet)
Baking pwd-1 tsp
Baking soda-0.5 tsp
Steps to follow:
1. Mix all dry ingredients together or you can swift too. Mix flour, baking powder and baking soda together.
2. Add chopped cherries too. Please make sure to add cherry with dry ingredient; if we add the raisins in end they have tendency to sink in the bottom of the cake.
3. Mix butter (at room temperature) and powdered sugar, till it becomes pale yellow and smooth.
4. To butter mix add condensed milk, make sure to mix well, no lumps should form there.
5. Start mixing flour mix to butter mix , slowly and keep stirring with spatula. Mix milk too in between so that the paste will become smooth not to runny and not too stiff.
Baking:
Grease the baking pan with some butter or oil. Put some flour and rotate the pan so that whole inner surface of pan is covered with flour. We don’t want our cake to stick while taking out of the pan. always remember to follow this step.
Pour the mix into the pan. and place the pan in bake mode in Preheated over at 180 degree Celsius for 30 mins.
Test the cake by inserting knife or toothpick, if it comes out clean, the cake if fully baked, else but it back in oven for 10 more mins.
When the cake comes at room temperature slide a knife at the edges of the pan so that cake will come out easily out from the pan.

Cheese and mushroom dinner rolls

Recipe: Adapted from Kitchen Sanctury (altered as per my comfort)
1/2 cup warm water (115 degrees F)
1/2 cup warm milk (115 degrees F)
1 egg (room temperature), slightly beaten
1/2 cup butter, melted
2 tablespoons white sugar
1 teaspoon salt
4-5 cups bread flour
1 (.25 ounce) package (2 1/4 tsp) instant dry yeast
1/2 cup mushroom sauteed
1/2 cup shredded Parmesan cheese
*Dough can be kneaded by hand, bread machine, or KitchenAid
Directions:
Place water, milk, egg, melted butter, sugar, and salt in a mixing bowl. Add 4 cups of flour on top of all the liquid mixture sprinkling yeast on top. Using the dough hook, knead bread mixture on speed 3 until dough is smooth and elastic adding additional flour as needed (approx. 5-7 min.). Place dough in a greased bowl and cover with a wet towel. Allow the dough to rise until doubled in size, approximately 1 hour in a warm area.
Turn dough onto lightly floured surface and roll into a rectangle slightly larger than a 9×13 pan (rectangle). Spread surface evenly with mushroomand sprinkle shredded cheese on top. Beginning with the long side, roll dough pinching the seam to seal. Cut into 12 equal slices and place them in a greased muffin tin or baking tray, cut side up. Cover with a damp towel and allow to rise for 30 minutes. Preheat oven to 375 degrees F. Bake in preheated oven for 20 minutes or until golden brown. Remove from muffin cups and serve warm. Enjoy!

Choco Walnut Coffee Cake

 

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I was always in love with walnut brownies..recently brought walnut pack and was not able to stop myself on trying them in some cake.
Finally i made this eggless dates walnut coffee cake, the cake turned out quite good. Very soft. here is the recipe for same.

Ingredients

 

11/2 cups whole wheat flour
½ cup all purpose flour/maida
½ cup oil
1/2 cup demerara sugar
1 cup full cream milk
1 cup water
½ cup walnuts
2 tsp instant coffee
1 tsp baking powder
½ tsp baking soda
1 tbsp chocolate chips
½ tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
a pinch of salt

Instructions

chop the walnuts and grease a cake pan.
then heat the milk and add the coffee powder and stir.
Sieve or mix both the whole wheat flours and all purpose flour with salt, baking soda and baking powder.
Preheat the oven to 200 degrees C.
In the seived flour mixture add the sugar & vanilla powder and mix.
add the milk, 1 cup water, walnuts and oil.
mix with an electric beater till the whole batter is uniform and mixed evenly.
pour the cake batter into the prepared cake pan.
Tap the cake pan from the sides.
place in the pre heated oven.
bake for 50 mins to 1 hour or until the a tooth pick inserted in the cake comes out clean.

Tomato Pizza Sauce

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 tomato pizza sauce recipe

Ingredients:

  • 4 medium  tomatoes
  • 5 garlic cloves, finely chopped
  • 3 tbsp olive oil
  • 1  tbsp chopped basil leaves ( or dry leaves)
  • 1 to 1.5 tsp dry oregano
  • 3 tbsp olive oil
  • salt and black pepper as per taste
Instructions
  1. Boil the tomatoes and peel the skin.
  2. Puree the tomatoes in a blender.
  3. Heat olive oil  and add the chopped garlic and saute for 15 seconds on a low flame.
  4. add the tomato puree and saute for 5 mins on a low flame.
  5. when the tomatoes are cooked, add the basil, dry oregano, salt and pepper.
  6. Cook it for 1-2 minutes on a low flame.
  7. Once at room temperature, use as pizza sauce.

Garlic rolls-100% whole wheat (vegan)

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I am big fan of garlic and always try to in cooperate garlic in my breads. Last weekend was trying my hands on garlic rolls , and they turned pout pretty well.  Here is the recipe to satisfy your taste buds.
Dough prep:
  • 1.5 cups whole wheat flour( I used Ashirwad select)
  • 1.5 tsp dry active yeast
  • 1 cups of water
  • ½ tsp sugar
  • ½ tsp salt
  • 2 tbsp oil
Garlic Mix:
  • 5-6 chopped/minced garlic
  • 3 tbsp butter
  • 1 tsp mixed herbs
  • ½ tbsp olive oil
  • salt and pepper as per taste
Steps to follow:
  1. Dissolve sugar and yeast in warm water and allow it to sit at room temperature for 15 mins.
  2. Once yeast is frothy, mix the flours, salt and oil to it.
  3. Knead into a smooth and soft dough.
  4. Spread oil on the whole kneaded dough and cover it. Let it rest for next 2 hours.
  5. Mix the butter with all the garlic & herbs. Add salt and mix it.
  6. Punch out the air from the dough when its double in size.
  7. divided the dough into two parts.
  8. Roll one of the part to form round or rectangular shape (1/2 inch thickness) and spread garlic mix evenly on it.
  9. Start rolling the dough in form on log so that garlic mix will remain inside.
  10. Repeat same steps 8 and 9 for the
  11. Now slice both the logs in equal parts. I made 4 small logs from the bigger log.
  12. Grease a pan  and start placing all 8 small logs in it. Brush the tops with remaining garlic butter. Let the rolls rest in pan for second rise. It will take almost an hour.
  13. bake in a pre heated oven for 45-50 minutes at 180 degrees C till the tops are golden and sound hollow when tapped.
  14. serve with hot tomato soup and mayonnaise.