Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts

Sunday, October 2, 2011

Artisan bread

artisan bread

I am so happy to have won this fabulous book from Amy. This thoughtful giveaway of the "Artisan bread in five minutes a day" has taught me many things just by reading the beginning of the book :) I am so happy that she shared it.

Jeff and Zoe, the authors explain everything that is needed to make the perfect bread in 5 minutes. The methods in the book is easy to follow. The best thing about the method is there is no need to knead :)
artisan bread
It will help a lot to read the book before making. Here is their master recipe that makes 4 loaves.

1 1/2 tbsp yeast
1 1/2 tbsp salt
3 cups luke warm water
6 1/2 cups of flour
cornmeal to put on the bottom
flour for dusting

Incorporate everything into a plastic bucket with a wooden spoon, it is easy to do this because it is a wet dough.
Leave it on the counter to rise. After about 2 hours, it is ready to bake or to be stored in the fridge for up to two weeks to use as needed.

Sprinkle about a tsp of flour over the dough that is resting and pick up a portion about the size of a grapefruit. If needed dust some flour in the hands and keep turning the dough without kneading to tuck the ends to the bottom.

Put some cornmeal onto a flat wooden or metal board and let it rise for 20 to 40 minutes.

Dust some flour over the top of the boule and slash the bread about 1/4" to 1/2" deep.

Bake in a preheated pizza stone at 450F for about 25 to 30 minutes. The stone should be in the middle of the oven. Leave the broiler tray on the bottom rack to pour 1 cup of water after the bread is quickly placed on the stone, this is important to create the crust.

The method from measuring to preparing the oven is explained very well in the book. There are so many important tidbits and delicious easy recipes in the book. So if you get a chance do read it.

Thanks again Amy, I am very happy that you shared this fabulous book and glad I won the giveaway.
artisan bread

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Saturday, June 18, 2011

Steamed eggplant yogurt salad


This raita is made with steamed eggplant, it is a delicious cold salad to serve as a side dish with rice, flat breads and bread or serve as a dip with vegetables.

1 eggplant
2 to 3 tbsp yogurt
1 green onion or scallion chopped
1/4 tsp salt to taste
1/4 tsp pepper to taste

Cut the eggplant into 4 and steam in a steamer for 10 minutes. Remove from heat and put it in a plate. With a fork mash it and leave it to cool before adding the yogurt. When steamed the eggplant will be about 4 to 5 tbsp.
Beat the yogurt, chopped green onion, salt and pepper with a fork. Add the cooled mashed eggplant to the yogurt mixture.

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Wednesday, March 2, 2011

Deep fried stuffed bread Kachori


Filling
1/2 cup urud dal
2 cup water
1 1/2 tbsp vegetable oil
1/8 tsp mustard seeds
1/8 tsp cumin seeds
1/8 tsp turmeric powder
1/8 tsp chillie powder
1/2 tsp salt

dough
1 cup flour
1/2 tsp salt
1 tbsp oil
1/4 warm water add little at a time
oil to fry

Mix flour, salt and oil then slowly add warm water and knead till the dough forms a stiff but soft ball. Knead to make it smooth keep it aside covered for at least 1/2 hour to 3 hours. Longer than 1/2 hour would be better.

Wash urud dal and cook with 2 cups water in medium heat slightly closed until it is soft for about 45 minutes to 1 hour. The liquid will be absorbed and the dal will be soft but not completely cooked.
Transfer the urud dal to a food processor and grind to a smooth puree.

Heat oil add mustard seeds then add cumin seeds. Add the pureed dal and spices and stir by pushing it with a back of a spoon and stirring by lifting it to prevent it from burning to the bottom of the pan. This will take 2 to 3 minutes. Cool it to room temperature and make 10 balls and keep it aside.

Make 10 balls with the dough. Roll each ball to about 4" diameters with a rolling pin and put one ball of the filling in the centre. Bring the sides together and close it into a ball.

Flatten with the palm of your hand gently to make a 3" diameter. Take the flattened disc into your hands and keep pressing the sides while rotating to make sure all sides are even. There is no need to use oil or flour as it is fairly dry.
Keep the discs covered with a cloth or plastic wrap while making the rest.

Heat oil in high heat then reduce a little to medium high heat. When kachori is placed in the hot oil it will have bubbles of oil around it, if this doesn't happen the oil is not hot. If it gets dark too fast, which is within in a second or two then it is too hot.

Put one kachori at a time and fry till it is golden brown, press with a back of the spoon it will puff up a little while frying. Then turn the other side and fry till it is golden brown. Remove from heat on to an absorbent paper towel and serve hot with tamarind chutney, coriander chutney or mint chutney.
This savoury snack can be eaten on its own or with gravy.
Update: Can add other fillings to the dough.



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Monday, January 3, 2011

Naan flat bread

naan bread
2 cups flour
1 tsp yeast
1 tsp salt
1 tsp sugar

pinch baking soda
2 tbsp oil
2 1/2 tbsp yogurt
3/4 cup lukewarm water

Mix yeast with water and pinch of sugar and let it sit for 10 minutes until the mixture is frothy. 

Add sugar, salt and baking soda to the flour and mix well.

Add oil, yogurt, yeast to make a soft dough. When the dough rises it will become more soft.
Cover the dough and keep in a warm place for 3 to 4 hours to double in volume.

Knead the dough again make six parts. Roll into 8" oval shapes, if needed dust flour or oil to roll the dough.

Preheat the pizza stone at 500F, turn the broiler on. 
Before putting the Naan in the oven, lightly wet hands and take the rolled Naan flip between the palms and place onto pizza stone, so the naan is a little wet.

Bake the naan for 2 to 3 minutes till the naan puff up and is golden brown. If needed, turn the other side using tongs for another minute if it isn't golden on top. Don't over bake as the naan will get too crispy and tops might get burnt.

The pizza stone must be very hot so before putting the next batch wait for about 2 minutes for it to become hot. 
Rub butter or ghee, butter mixed with garlic, onions, sesame seeds or onion seeds for flavours before putting in the oven or after taking it out. Serve naans hot with butter chicken.
naan bread
Thank you for the questions. Updated: If you don't own a pizza stone, use a heavy bottom baking dish.
I have also used tin foil cookie sheets before, put the oven on the highest heat. The amount of time it will be in the oven might be a little longer than above, and you might have to flip it.
naan bread
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Tuesday, December 28, 2010

Garlic buns


1 1/2 cups flour
1/2 tsp salt
1/2 cup water
1/2 tbsp yeast
1 tbsp sugar
1 tbsp oil

filling
5 tbsp margarine or salted butter
1 1/2 tbsp garlic paste (or 2 tbsp garlic minced)
2 tbsp coriander leaves

Mix yeast with sugar and about 1 tbsp water, let it rise.
Mix the flour, oil and salt with yeast mixture till the dough is smooth, it will be a sticky dough. Knead for about 5 minutes and leave it in a greased bowl covered to rise for about 1 hour till it doubles.
For the garlic spread mix the butter, garlic and coriander leaves.
Roll the dough into 1/2" thick rectangle and spread the mixture all over the dough, then roll it and cut into 1" rolls.
Place the rolls in a baking dish and rest it for 20 minutes. Bake at 375F for 1/2 hour. Serve hot.
Recipe adapted from here and goes to bookmarked Tuesdays, yeastspotting and bake off. Add in carrots grated or other vegetables mashed if you like.
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Saturday, October 30, 2010

Cinnamon bun for breakfast

2 1/4 cups flour
1 tbsp yeast
pinch sugar
1/4 cup warm water or warm milk
2 eggs
1 tsp salt
1 tbsp sugar
2 oz unsalted butter melted

filling
1/4 cup sugar
1/2 tbsp cinnamon ground

glaze
1/2 cup icing sugar
1 tbsp butter melted
1 tbsp milk
1/4 tsp vanilla beans

Mix yeast with a pinch of sugar then pour 1/4 cup water let it froth add 1/4 cup flour whisk and let stand in a warm spot for 1/2 hour. Instead of using only water mix with milk to get a soft dough.
Add eggs, sugar, salt, 2 cups flour, butter into the mixture and knead a smooth dough cover and let it rise for 2 hours.
Roll the dough into 15 by 10 rectangle put half the melted butter then filling leaving about 2" of long side without filling then roll tightly cut into 1". Place in a buttered rectangle baking dish. Brush the remaining butter over and let rise overnight. Bake at 350F for about 20 minutes till golden brown then leave in the pan for 15 minutes. Spread the glaze over the warm rolls and serve.

I didn't leave it in the fridge as it is cool here. If you leave in the fridge overnight then in the morning remove from the fridge and let it rise for an hour before baking.
The method of making these cinnamon buns are modified from the book Family meals. Here is another favourite pumpkin cinnamon bun that started this blog.
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Sunday, September 12, 2010

Paratha roti


2 cups flour
1 egg optional
1/2 tsp salt
1/2 tsp sugar optional
2 tbsp margarine
1/4 cup warm water
oil

Knead a smooth dough with flour, egg, salt and margarine. Use just enough water to make the dough little at a time. Make about 8 balls. Put about 2 tbsp oil and rest the dough I rested it for about 6 hours. There are a few ways to roll the dough.

Roll the dough thin then hold two sides of the dough like a rope and keep moving in a circular motion hitting it on the board. Then roll into a spiral and tuck the end making a ball. Leave it to rest in a little oil for another few hours I left it for about 2 hours.

Then roll it thin the dough will keep shrinking which is fine. Cook the rotis in high heat if it burning too much lower it to medium high heat. Put 1/2 teaspoon of oil on the pan and place the roti, when the bubbles appear press the roti. Turn the roti when it is slightly golden and cook the other side. Keep each roti on top of the other. Stack the rotis and hit the sides a little which will make the rotis flaky.

This roti goes well with many dishes, I like serving with crab curry. Stack the parathas and when it is cool to touch, place it in a foil wrap and then roll it, heat before using if necessary it will be soft.

Monday, August 2, 2010

Beetroot party sandwiches


1/2 cup beetroot boiled and grated
water to boil the beetroot
1 tbsp butter or margarine at room temperature
1 tbsp mayonnaise optional
1/4 tsp salt to taste
1/4 tsp pepper to taste
sandwich bread slices depends on how much filling is put for each sandwich

Boil the beetroot till it is soft, cool and grate.
Mix butter or margarine, mayonnaise if using, salt and pepper to make a paste, then add the grated beetroot. If needed add more margarine and mayonnaise.

Apply an even layer onto one side of the sandwich bread then cover with another slice of bread.
There is no need to butter the sandwiches separately. Cut into desired serving sizes and serve cold or at room temperature.

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Wednesday, July 28, 2010

Bread pudding

bread pudding
This easy to make delicious bread pudding can be enjoyed for breakfast, dessert or snack.

3 oz raisins
10 to 12 pieces bread it is optional to cut out the crust
2 oz margarine or butter
2 eggs
2 oz sugar
1 tsp vanilla
1 1/2 cups milk
1/2 tsp powdered cinnamon
1 tbsp brown sugar

Scatter half the raisins over the bottom of a baking dish. Butter one side of the bread slices, cut in half and layer overlapping it buttered side down over the raisins. Beat eggs, sugar, vanilla and milk and pour over the bread. Scatter the remaining half of raisins.
bread pudding
Sprinkle cinnamon, brown sugar and bake at 350F for 30 minutes until the top is golden brown. Let it cool and then leave in the fridge for few hours before serving.
For a variation add other dry fruits, chocolate chip or nuts.
bread pudding
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Monday, July 19, 2010

Baked buns

baked bun
2 cups flour
1 tbsp yeast

2 tbsp sugar
½ tsp salt
3 tbsp margarine
1/4 cup milk
1 egg
warm water
egg yolk brush before baking buns

Combine yeast and sugar with warm water, when the mixture froths add all the ingredients except the egg yolk and knead.
Leave the dough to double for at least 6 hours. Roll the dough, put filling and close. Brush egg yolk on top of each bun and place in

a greased baking dish about 2 inches apart. Bake at 350F for 20 minutes till golden brown. The bun will expand so put about 1 tbsp filling, if not there would only be a little bit of filling and more bread.

For fish filling

1 tin mackerel or any other fish
1 tbsp oil
1/4 tsp mustard seed
1/2 tsp curry leaves
1 onion
1 tsp garlic ginger paste
1/2 tsp chillie powder
1/4 tsp coriander powder
1/4 tsp garam masala
2 potatoes boiled mashed
1 tbsp MD chillie sauce optional
1/2 tsp salt
1 tsp lemon juice

Heat oil add mustard seeds, onion, curry leaves, ginger garlic paste, spices then the fish. Cook till the fish blends with the spices, add chillie sauce, potatoes, lemon juice and remove from heat. When cool fill the buns.


Put a tbsp of sweet and spicy onion sambal and half a boiled egg.

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Saturday, July 10, 2010

Italian bread


This is a basic recipe for one loaf of rustic Italian bread, soft inside and crusty on the outside. Well worth making more often. Double the ingredients for 2 loaves.

1 1/2 cups flour
1 1/4 tsp dry yeast
1/2 tsp sugar
1/2 tsp salt
1/2 cup hot water not boiling
beaten egg for brushing
cornmeal for dusting on the tray optional
olive oil for coating the tray and pan

Put flour and salt mix together. Make a well in the middle add yeast, sugar and hot water let it sit for about 10 minutes until the yeast foams (if it doesn't then the yeast is not good, test the yeast before you put it into the flour, if you want to make sure).
Bring all the ingredients together and make a dough, after adding the 1/2 cup hot water make sure not to add anymore, if needed add more water a tsp at a time. Once the dough is formed knead for about 10 minutes pushing and folding the dough.
Coat the bowl with a little oil so the dough won't stick to it, leave the dough covered with a moist cloth until it doubles; 1 hour is sufficient but I left for about 6 hours.
Knead again and make a loaf shape then cover with a moist cloth and let it rest for another 1 hour to double in size.
Preheat the oven to 425F. Brush the top with the beaten egg and bake for 10 minutes in a pizza tray prepared with olive oil and cornmeal. Turn the tray around once and bake at 350F for another 20 minutes.
Remove from oven and let it rest for about 20 minutes before cutting to serve.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Friday, June 25, 2010

Avocado roti


avocado roti flatbread
1 cup whole wheat flour

1/2 avocado
1/2 tsp salt
water

Knead all the ingredients with little water to make a dough. Divide into golf ball size, roll and fold it twice. Then roll again and cook the roti in a hot griddle. Press the roti when it is cooking to make it puff.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Sunday, June 6, 2010

Dal roti


2 cups flour
1/2 tsp salt
pinch baking powder
water if needed
2 tbsp oil to cook roti

Mix the flour and salt with the dal curry and make a roti dough, if needed add water. Make about 8 balls and roll, cook in a hot roti griddle apply some oil on top of the roti if needed. Don't cook for a long time it will become too crispy, when there are few dots turn and cook the other side.

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Tuesday, June 1, 2010

Meat pita sandwich and tzatziki sauce


This is not the traditional Greek recipe, this is my version of gyros, a Greek sandwich in a pita bread filled with strips of beef, tomato, onion and tzatziki sauce.

Beef cut into thin strips
salt
pepper
chillie powder
pinch cumin
pinch turmeric
vinegar
olive oil optional

Marinate the beef and pan fry in layers till it is browned, crispy and dry.

Tzatziki sauce is like an Indian raita.
1 cup greek yogurt strain the water
1 cucumber, deseed peel the skin and dice small
1 tbsp onion dice small
1 tbsp garlic cloves cut small
salt
lemon juice
olive oil
dill optional

Mix all the ingredients to the strained yogurt. Garlic gives flavour, I softened the garlic on the bbq and added it. Keep it covered with plastic wrap in the fridge till it is used.
Add tomatoes, onion into grilled pita bread before serving.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First