BakedSnacks – The Secret Ingredient

Baking

Soft Pretzels | Crunchy Pretzels with Soft Centres with Cheesy Chives Dip

By anshu May 12, 2017

Making these Soft Pretzels on my bucket list for such a long time. I had seen this recipe of my Guru Laura Vitale ages back and I wanted to give it a try. So I was doing my weekly bread baking and made some extra dough which I could utilize for making soft pretzels for tea time. They were fairy easy and the out come was just mind blowing. They where crunchy on the outside but soft and gooey from the inside. If you are looking for snacking options to impress your guests your search ends here. Its the best snack ever. My kiddo tried them and says Mumma they are strange but quite nice! What else would you like to hear from your 5 year old sunshine.

I am making this soft pretzels which is different than those hard baked ones. This is to be consumed right after they are baked. However, the hard ones have a longer shelf life.

I did a quick cheese dip to go along these soft pretzels. It was easier and tastier than your imagination. I mean posting a separate recipe of this recipe is pure crime. So I’ll be writing in this post only.

I have also been thinking to do a post where I can make a collective of recipes which can be made just with your pizza or bread dough. How cool would that be na? Write to me if you think I should go ahead with that!

Directions:

1. In a container take some lukewarm water. It should neither be hot nor cold, just hot enough to comfortably put your finger into it . The right temperature of the water is very important for yeast to activate. Put yeast into it.

2. Along with yeast add some sugar.

3. Give it a gentle stir with a fork and let the mixture sit and activate for 10 minutes or until you see some bubbles on top and mixture has become frothy and milky.

4. Take all purpose flour in a bowl and add salt and olive oil.

5. Add the proofed yeast to the flour little by little and mix till it comes together.

6. Bring the dough to a flat counter or your kitchen platform and knead for good 10 minutes till it becomes soft and supple. Read more about Bread baking techniques in “Basic Steps to Bake a Perfect Bread“

7. Transfer the dough to a greased bowl. And cover with a kitchen towel or cling wrap. Let it sit for an hour or so to double up in size.

8. Punch it down and deflate the dough. Knead for another 5-7 minutes.

9. Divide the dough into 12 parts depending on the size of pretzel you are looking for. I divided the dough into two parts and with one I made my regular White Sandwich Bread and the rest I further divided into six. Cover them with a lint free kitchen towel till you work on them one by one.

10. Take one lump of dough and roll it into a thin stick or rope using your finger tips. You can dust your counter with flour so that nothing sticks to the surface. It should be relatively uniformly thick all over.

11. Place it on the counter and make a U shape. Take both end of the U and cross them in the center. Refer the images below. Repeat the same with rest of the dough.

12. Line a baking tray with Parchment paper and place them on it. Cover them with kitchen towel till you give them soda water bath.

13. In a flat bottom pan add some water and give it a boil. Add Baking Soda and let it come for a boil again.

14. As soon as the water comes to a boil, drown pretzel dough into the soda water and give it a bath for 30 seconds each. You can do two pretzels at a time. This Soda bath will give it that crusty exterior and soft center.

15. With a pair of tongs you can carefully remove the pretzel from the pan and place it back on the parchment paper. The quality of parchment is very important because a bad quality parchment will stick to the pretzel and will make everything messy. I use Oddy Uniwraps . It just doesn’t let anything stick on it while baking. You can buy this from our online store, The Gourmet Shop.

16. Add little water in the egg and whisk it well. Apply egg wash with a silicon brush.

17. Sprinkle the top with coarse pieces of sea salt or himalayan salt.

18. Bake it in the preheated oven for 10-12 minutes until it turns dark brown in colour. For the dip take cheddar cheese in a microwave proof bowl add some milk and microwave it for a few minutes until it has melted. You can add chopped chives for additional flavour.

19. Serve these pretzels hot with these yummy Cheesy dip and you will be in heaven! You can thank me later 😉

Other Bread Recipes you can try are:Apple Cinnamon Swirl Bread, Pan De Muerto, Peter Reinhart’s Potato Rosemary Bread, Italian Focaccia Bread with Strawberries, Pumpkin Buns, Stuffed Mushroom Cheesy Crack Bread, Stuffed Mushroom and Spinach Braided Bread, White Sandwich Bread, Whole Wheat Sandwich Bread Recipe, Strawberry Walnut Babka.

[whohit]SoftPretzels[/whohit]

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Baking

Amaranth Herbed Crackers | Gluten Free Amaranth Flour Savoury Crackers | Rajgira Namkeen Biscuit

By anshu February 26, 2017

I have been receiving numerous requests from friends, followers to post more Gluten Free Recipes on my blog. Some of them have celiac issues and some want to include gluten free flours in their diet.. Earlier I had posted recipe of Gluten Free Brownies with Ragi Flour, No Bake Amaranth Granola Bars which received great reviews from you all. If you try any of my recipes, please send me the feedback with a picture. I would love to showcase them on my facebook page. Such feedbacks keep me motivated.

This time when I had organic Amaranth Flour from SOS organics I knew I will be trying out something different with it. The Amaranth Flour has a slight nutty flavour. And then I came across this recipe which was not only Gluten Free but also Vegan and Diabetic Friendly. These Savoury Herbed Crackers are loaded with herbs and has a subtle flavour of garlic. They are so easy to put together and loved by all. You must try them at least once.

Directions:
1. Preheat the oven to 180 degree Celsius (Learn more about Oven Temperatures and Conversions). In a bowl add the Amaranth Flour and Baking Powder.

2. Also add chopped garlic and salt to the flour.

3. Add dried or fresh herbs to the bowl and combine. You can use any herb or combination of herbs to your liking.

4. Add water and Olive oil.

5. Combine everything using your hands or you can do the same in a food processor. Mix this till everything comes together like a dough. Don’t add more water or oil. Its a gluten free flour so it will take some time for it to come together.

6. Place the dough on a sheet of Parchment Paper and roll it thin using a roller pin. It should be about 1/5th of an inch in thickness.

7. Use a cookie cutter and cut them into desired shapes. Place them on a baking sheet lined with Parchment Paper. You can use a spatula to lift the cracker dough for it is very fragile.

8. Use a fork to prick the crackers all over. Bake the crackers in preheated oven for 12-13 minutes. Keep a close eye not to over bake them. Let them crisp up a little before biting into them.

Other cookies and crackers you can try here are: Traditional Australian – New Zealand Anzac Biscuits, Subway Copycat Oatmeal Raisin Cookies, Chickpea Flour & Corn Flakes Eggless Cookies, Chyawanprash Cookies, Strawberry Cookies, Gingerbread Man Cookies, Greek Traditional Christmas Cookies, Italian Almond Biscotti, Peanut Butter Cookies with Chocolate Chips, Chocolate Coconut Cookies, White Chocolate Chip Cookies, Ragi & Whole Wheat Biscuits.

[whohit]AmaranthCrackers[/whohit]

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American Cuisine

Roasted Chestnuts with Salted Coffee Butter

By anshu December 12, 2016

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The magic of winters can be felt in its chill.. in the way the trees gracefully shed their leaves.. tinier days spent mostly in soaking the sun.. those longer nights where just about a hot cup of Chocolate makes everything warm and cozy.. sitting by the fireplace and eating Roasted Chestnuts. That just sums up my day in the hills

There are days when I sulk that many vegetables are not available in the hills and then there are days I find myself blessed to find things which many people cannot dream of getting. So this constant tussle keeps me busy 😛

When I saw Chestnuts in the market I knew Christmas is just around the corner. The locals call it Pangar. This name denotes all kinds of chestnuts, some are edible and some are not. But of course the one I have used are edible and oh so delicious! The skin of the chestnut is very hard and in order to roast them you must also score them with a sharp knife, carefully hunh! If you dont score them they will pop and explode and can be a little dangerous. So wise people say score them and roast them and your festivity will be joyous without any accidents 🙂

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The festive season brings out the kid in me for I love to do cookies with warm spices, pies in all its forms and having hot roasted chestnuts takes it to a new level. I roasted them and when they popped open I tossed some Coffee Butter on them. That was the best thing I have done all season What are your plans for the holiday season? Write to me under the post I would love to hear from you.

Directions:

1. Choose chestnuts which are not bruised or open from anywhere. If their shell is punctured its likely they will be bad and rotten from inside.

2. Boil some water in a sauce pan. and when it comes to a boil add the chestnuts and let them soak in for 5 minutes.

3. Drain them in a colander and pat them dry with a kitchen towel.

4. Now using a small pairing knife make an X on the face of each chestnut. I know its a huge talk and by the end of it my fingers were paining. But someone has to do the dirty job 🙂

5. Once this stage is done its all easy peasy. Place the scored chestnuts in a baking tray with Scored part facing up. Preheat the oven to 200 degree Celsius for ten minutes and pop the tray inside the oven and bake for about 30-40 minutes. You will hear the popping and that will bring happiness to your soul. The skin of the chestnuts will curl up that’s an indication that they are doing just fine.

6. In the meanwhile we can work on the cocoa coffee butter. In a saucepan add butter and Maple syrup. Once it is bubbly remove it from the flame.

7. Also add instant coffee and vanilla essence. Keep stirring till the coffee has dissolved.

8. Place the roasted chestnuts in a serving platter with X side up. Drizzle this Cocoa Coffee butter on top and let it sink inside from the cracks.

9. Cover the chestnuts for a while for nuts to absorb the flavour. When they are easy to touch season them with Flaky Crystal Salt and serve.

You can even try Roasted Broccoli with Garlic and Lemon , Roasted Bell Pepper & Black Eyed Peas Salad, Roasted Red Bell Pepper & Pine Nuts Fettuccine Pasta, Roasted Rosemary Garlic Potatoes.

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[whohit]RoastedChestnutwithCocoaCoffeeButter[/whohit]

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American Cuisine

Halloween Special Baked Pumpkin Doughnuts | Spiced Pumpkin Puree Donuts Recipe

By anshu October 20, 2016

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Halloween is celebrated in the western countries with pomp and show. While I was in Mexico they celebrated this day by the name Dia de Muerto which means Day of the dead. On this day all departed souls are fondly remembered. However this has become more fashionable now and losing its correct relevance. But Yellow Pumpkin is something which symbolizes Halloween. They make Jack O lanterns and even make dishes with Pumpkin. I get into a festive mode when I see yellow pumpkin.

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Last year I made Pumpkin Buns using Pumpkin Puree and last to last year I made Pumpkin Cake Rolls for the halloween. This year I was looking for healthier recipes which uses Whole wheat flour and of course my homemade Pumpkin Puree. Nothing was better than to make these baked Pumpkin Doughnuts.These Doughnuts were full of flavour and icing on the cake was the cinnamon sugar topping. They simply melted in the mouth. This was the best doughnut recipe ever. What are you making for Halloween?

Directions:

1. In a bowl add All purpose Flour or Whole wheat Flour. Add Baking Soda and Baking powder.

3. Also add Pumpkin Pie Spice. You can make your own pumpkin pie spice at home, find out the recipe here. Also add Brown sugar and castor sugar and combine. Set aside the dry ingredients.

4. In another bowl add pumpkin puree. You can make your own pumpkin puree at home. Find out the recipe here. Also add an egg and whisk everything together*.

5. Add milk, melted butter and vanilla essence.

6. Whisk everything together and add the wet ingredients into dry ingredients and combine. Do not over mix. Just mix till everything is moist. If you feel the batter doesn’t have a pourable consistency add a little more milk and combine.

7. Spray a donut mould with oil and preheat your oven to 180 degree Celsius. (Learn more about Oven temperatures and Conversion).

8. Fill 3/4th of the cavity with batter. You can use spoon or transfer the batter in a pipping bag and squeeze out the batter in the mould. Bake it in a preheated oven for 10 minutes. When it comes down to room temperature remove them doughnuts from the mould using the back of a knife.

9. For the Cinnamon sugar topping you need to add castor sugar in a bowl and add ground cinnamon to it. Mix them together. Brush the top of the donut with some melted butter and dunk the buttered face in the cinnamon sugar.

10. Serve them with your favourite cup of Coffee and enjoy the deliciousness.

You can even try Baked Apple Cider Doughnuts. You can even make Pumpkin Cake Rolls and Pumpkin Buns using the same Pumpkin Puree.

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[whohit]PumpkinDonuts[/whohit]

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Air Fryer Recipes

Air Fried Plantain & Potato Kebabs Recipe | Vegetarian Raw Bananas & Potato Croquettes

By anshu September 23, 2016

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If you are a North Indian its likely you will miss using a few ingredients which are fundamental to South Indian Cooking. For example use of Coconut Milk, Coconut Oil (in food not for head massage), Yam, Plantain and many others. When I started blogging I broke the stereotype and gave them all a try. I must say the Coconut Milk has become an essential ingredient in my kitchen. I have been making a lot of Thai dishes using Coconut Milk. Apart from this I also tried Plantain or unripe bananas. When I saw plantains in my farmers market I grabbed them readily and decided to play with them. These Plantain and Potato Kebabs were a result of my trials and they were a delight. I air fried them for guilt free indulgence and served them with Harissa and Sweet Chilli Sauce.

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Since I have been gifted with an Air Fryer I am leaving no stones unturned to try out snacks in this mean machine. It not only makes us try delicious things but at the same time without feeling guilty about it. Our weights are under control and we are having a ball eating new kebabs 😛 Why dont you try these out.

Directions:

1. Take some plantains or raw green bananas and cut them into pieces without peeling off their skin.

2. Place them in a pressure pan along with potatoes and water. Boil them till they have softened. You can boil them in a normal saucepan oil. Peel the skin on potatoes and plantains and set aside in a bowl.

3. Mash the potatoes and plantain with a masher and add ginger garlic paste and combine.

4. Add chopped onions, chickpea flour or besan and garam masala.

5. Add salt and Red Chili powder.

6. I like to add Tandoori masala to the kebabs for the extra zing. But its totally optional. Aldo add some chopped coriander leaves.

7. Mix everything together to form a dough .

8. Preheat your Air fryer to 180 degree C for ten minutes and if you are using oven you can preheat the same on 180 degree C. Also brush the wire gauze basket of Air fryer with some oil so that the kebabs do not stick. In case of Oven line a baking sheet with parchment paper and set aside.

9. Shape the dough into tikkis or kebabs or into patties and place them in airfryer and brush the top with little oil.

10. Air fry them for 18 minutes and halfway flip the kebabs and brush with oil on the top side and continue to bake until it’s got some golden hue. Enjoy with Ketchup, Mint Chutney, Spinach Coriander Chutney, Pesto or any dip of your choice.

Other kebabs and croquettes you can try are: Tapioca Croquette, Baked Paneer Corn Kababs, Veg Shami Kabab, Airfried Yogurt & Cottage Cheese Kebabs for Fasting , Baked Broccoli Cheese Patties.

plantainkebabs_featured4 [whohit]PlantainKebabs[/whohit]

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Air Fryer Recipes

Bird’s Nest Breakfast Cups Recipe| Baked Hash Brown Cups with Sunny Side Up | Eggs in Baked Hash Brown Baskets

By anshu August 4, 2016

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Eggs are the most convenient and loved breakfast all across the globe. In the past I have posted a lot of Egg Breakfast recipes on my blog .In the west these eggs are often accompanied with Hash Browns which are Fried Crispy Potatoes. I am a little uncomfortable with fried stuff so I decided to fuse both of these in one healthy avatar. These Crispy Potato baskets were baked to perfection in my oven, you can also use air frier.

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You can top it up with crispy bacon to make it even more naughtier. The feeling of eating a sumptuous breakfast without feeling guilty cannot be expressed in words. I have been eating clean for a while now and the results are beginning to show. I feel more energetic, fresh and younger 😉 If you wanna live a healthy life start with clean healthy eating and regular exercise for 20 minutes a day. There is nothing in this world which can stop you from becoming fit except temptation. 🙂

Directions:
1. Wash and peel potatoes.

2. Grate them using a grater into thin but long shreds. Put the shredded potatoes in a bowl of cold water so that do do not turn black.

3. Rigrously wash the potatoes under running water for a couple of minutes to remove its starch.

4. Soak out the water and place the potatoes in a bowl. Add an egg, salt and pepper. You can even add shredded. Cheddar Cheese to make it more interesting and delicious. I wanted to keep it low cal so gave cheese a pass. 🙁 Having said that I feel sad.

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5. Combine everything with a spoon.

6. Generously grease some bake proof Ramekins with oil*. You can even use non stick muffin tray. Spread a spoonful of potato mix all over the ramekins in one thin layer. Press with your fingers to form a nest. Let the potato strands poke out of the bowl. Do not overfill the ramekins or else as they will not become crisp on baking. Bake them in a preheated oven on 225 degree Celsius (Learn more about Oven Temperatures and Conversions) for about 20 minutes until they have crisped up.

7. In the meanwhile chop some onions and add some oil in a pan. Saute them till they become brown.

8. Add a spoonful of Sour Cream and Sauteed Onions on top of the baked potatoes.

9. Break an egg in each ramekin and season with salt and pepper. Bake it in in preheated oven for 15 minutes till the egg white is set while yelow still runny.

10. Let it sit for 5-7 minutes then run a sharp knife around the ramekin and carefully remove the hash brown basket and serve in a platter. You can pair it with crispy bacon and a hot cup of Coffee.

Other Egg Breakfast you can try: Fried Egg Over Polenta with Homemade Basil Pesto, Italian Frittata with Mushrooms and Spinach, Shakshouka, Wrapped French Toast, Mexican Casserole Eggs.

HashBrowns_Featured3 [whohit]HashBrownCupsandegg[/whohit]

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Baking

Besan & Corn Flakes Cookies | Chickpea Flour & Corn Flakes Eggless Cookies | Gluten Free Chickpea Flour Cookies

By anshu May 5, 2016

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I am not a huge fan of Corn flakes, I prefer wheat flakes over Corn. So is the case with my family. I had a packet of Corn flakes feeling abandoned. And when I saw a post of Besan Cornflakes Cookies by Ravneet it triggered a spark and compelled me to try these. It was a rescue mission for the poor corn flakes but later I realised I have to get another packet of corn flakes as the cookies cake out quiet nice. My husband and son ate them all in no time.

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The another fascinating thing about this recipe is that its gluten free. For those who are avoiding gluten for any specific reason can safely indulge in this. I love the way cardamom goes with chickpea flour. It fondly reminds me of Besan Ke Laddoo 🙂 Yum!

Directions:
1. In a blender add corn flakes and grind them into a coarse powder. You can even crush them using a rolling pin, but if you leave big flakes they will fall out and cause trouble in shaping the cookies.

2. Mix the corn flakes power and besan or chickpea flour in a bowl. Add Baking powder and give a gentle mix to the dry ingredients and set aside.

3. In another bowl add castor sugar and add cardamom powder.

4. Add Ghee or clarified butter to it along with some Olive Oil.

5. Add milk and give the wet ingredients a good whisk until everything is well incorporated.

6. Add wet ingredients to the dry ingredients and knead everything into a paliable dough. If you think you need more milk to get it together you may add a few teaspoons.

7. Divide the dough and roll into small balls of equal size and place them on a cookie tray lined with Parchment Paper or Silicon Mat. Preheat your oven to 180 degree Celsius for ten minutes.

8. Flatten the dough balls with your palm and place slithered almonds on top of your cookie and press slightly. I used almond flakes.

9. Bake in the middle rack of your oven on 180 degrees (Learn more about Oven temperatures and Conversion) for 12-15 minutes or until you see them slight golden. Remove them from oven and place on a wire rack to cool down for about ten minutes and then dont wait just grab a cookie and indulge 🙂

Other Cookies you can try are: White Chocolate Chip Cookies , Ragi & Whole Wheat Biscuits, Coconut Chocolate Cookies, Peanut Butter Cookies with Chocolate Chips, Melomakarona: Greek Traditional Christmas Cookies and Italian Almond Biscotti.

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Air Fryer Recipes

Baked Broccoli Cheese Patties | Healthy Broccoli Croquettes

By anshu April 21, 2016

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Its been a while that I have fried anything in my wok. I either air fry stuff or bake them to perfection. I guess eliminating fried food from my life has helped me lose weight and I actually feel good about it. Some time back I had posted Baked Paneer and Corn Kebabs, they were immensely loved by you all and also by my family. So the other day I had Broccoli florets and I wasn’t in a mood for Cream of Broccoli Soup. I decided to make baked croquettes with Broccoli with an addition on egg and bread crumbs. What I thought would turn out an average dish came out an amazing recipe.

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We tugged it under a burger bun and smeared some Parsley Pistachio Pesto over it and enjoyed our lunch in comfort. It was the best broccoli recipe I have ever made. If you have Broccoli Naah! people in your family, surprise them with this amazing dish.

Directions:

1. Take one head Broccoli and cut it into florets. Wash well under running water.

2. In a large pot add some water and bring it to a boil. Add salt to it.

3. In a wire mesh submerge Broccoli florets in water for seven to nine minutes or until they are blanched al dente. Don’t let them go mush.

4. Drain the broccoli and place them on a kitchen towel and squeeze out all the water. Give broccoli a coarse chop under the knife and set aside.

5. Chop Onions and Garlic and set aside.

6. In a pan add little oil and add chopped onions and garlic. Oh I had some chopped red and yellow bell pepper I added them too for colour. But its optional. Saute them until they are slightly cooked.

7. In a bowl mix Broccoli, eggs, onions and garlic, grated cheese and breadcrumbs.

8. Add salt and pepper to the mix and combine.

9. Line a tray with Parchment Paper and preheat the oven* to 200 degree Celsius.(Learn more about Oven temperatures and Conversions). Take a little dough in your hands and shape them into patties.

10. Place them on baking sheet and brush them with oil.

11. Bake in the oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

12. Tug them inside a burger bun and top it with Parsley Pistachio Pesto and enjoy hot. You can also line the burger with veggies and cheese.

Other Broccoli dishes you can try are: Healthy Broccoli Pasta, Roasted Broccoli with Garlic and Lemon & Cream of Broccoli Soup with Chives

Other Croquettes and Kebabs you can try here are: Baked Paneer Corn Kababs, Tapioca Croquette, Veg Shami Kabab, Airfried Yogurt & Cottage Cheese Kebabs for Fasting.

BroccoliPatties_Featured2 [whohit]BroccoliCroquettes[/whohit]

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Baking

Pumpkin Buns | Pumpkin Puree Bread Buns | Spiced Pumpkin Buns

By anshu December 14, 2015

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It wasn’t until Mexico happened that I discovered that pumpkin can be used in making sweets and desserts apart from the traditional Indian style savoury curries. It was then I started making Pumpkin Puree at home which is available in abundance specially around halloween, thanksgiving and christmas. I find it an amazing ingredient to make nutritious pancakes for my kiddo. You can also make Pumpkin Soup, Pumpkin Pie and what not. My first stint with Pumpkin puree was when I made Pumpkin Cake Rolls. Ohh man! They were outrageously delicious.

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Now that I am into bread baking, I came across this post from Aparna’s Blog My Diverse Kitchen where she made these gorgeous looking baby pumpkins. I decided then and there I will do this soon. And here I am with these little cute looking pumpkins. I showed them to my mother in law who loves tiny pumpkins and she took them for real pumpkins 🙂 When I told her these were buns she was amazed. They not only look cute but taste great with ground spices. You must try them soon.

Directions:
1. In a container take some lukewarm milk. Add instant yeast and also add sugar. Let the yeast sit for 5-7 minutes to bloom and become frothy. You can know more about ways and means to tame yeast.

2. In the meanwhile take All purpose flour in a bowl and add to it salt and cinnamon powder.

3. Also add ginger powder and ground cloves, along with more sugar, if you like them to be more sweet*. Give dry ingredients a mix.

4. Once you see the yeast milk has frothed up, you can add it to the flour mix.

5. Add Pumpkin Puree. You can use canned or you can easily make at home like this. Add to this egg and melted butter.

6. Using your hands bring the mixture together to form a dough. Dust your counter with flour and knead it well for good 10 minutes. Until it becomes paliable.

7. Make a ball of it and place in a greased bowl. Cover the bowl with a cling wrap and let it rest for an hour or until it doubles up. The time may vary depending on the weather conditions.

8. Once it has doubled in size deflate it and knead it on your flour dusted counter. Divide the dough into 8 equal size balls.

9. Press them a little from top to make them appear like discs. Cut them around with a sharp knife making it look like a flower. Ensure you just make incisions around the centre, not all the way. Let picture below be your guide.

10. Place them on a baking sheet lined with parchment paper. In this case I am using a silicon mat. Do keep a good gap between each bun for they will expand on second proof and further on baking. Using a clean Pencil make a small hole in the center of the flower. Cover the tray with a lint free towel and let it rise again for another 45 minutes or so.

11. That is how they should look after second rise. Give them a generous egg wash or you can use milk and water mixture. Bake them in a preheated oven for 15 to 20 minutes on 180 degree celsius (Learn more about Oven temperature and Conversions)

12. As they come out of the oven you can give them honey mixed with water glaze, for that sheen. In the cavity we made before you can place a pine nut or walnut piece sliced vertically like the tiny stem of pumpkin.

Other festive recipes you can try are: Gingerbread Man Cookies, Melomakarona: Greek Christmas Cookies, Pumpkin Cake Rolls, Persimmon Rum Cake, Pumpkin Pie Spice.

PumpkinBuns_Featured5 [whohit]PumpkinBuns[/whohit]

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Baking

Stuffed Mushroom Cheesy Crack Bread | Cheesy Mushroom Pull Apart Bread

By anshu November 6, 2015

I needn’t say more about my obsession with mushrooms and breads. Clearly it is getting out of control. At least twice a week I want something mushroomy something bready in my meals. After doing the Mushroom Spinach Stuffed Braided Bread I bring you this Cheesy Mushroom pull apart bread. This was not planned but on my search I found this recipe which was like Love at First Sight. I happily baked a bread in the evening and stuffed it with Mushrooms and Cheese. Ohh man! It was pure indulgence. I served the bread with my mommy special Tomato Soup. I happily skipped my dinner for the sheer love of this bread.

This is more like a idea than a recipe to make something incredible with bread specially for Super Ball or Cricket Matches or may be catching up a flick late night on recliners with comfy cushions. I am just saying! Or be like me. You don’t need a reason to eat Mushrooms and bread..do you?

Directions:

1. Take a loaf of french bread or any bread other than sandwich loaf. I have used the same recipe as White Sandwich bread for this but simply placed it on a baking tray without using a pan for second proof and baked it. You can also use Sourdough bread for this. Using a bread knife cut the bread lengthwise and widthwise without cutting through all the way. You will notice cavity between the bread pieces. Place it on a Baking sheet lined with Aluminium foil. Set aside. Preheat the oven for 10 minutes on 180 degree Celcius.

This is

2. In a pan melt some butter.

3. Add finely chopped mushrooms and saute them them till they release their water. Let the water evaporate.

4. Add Thyme, I used dried. Add salt and combine. Set aside.

5. Finely chop some onions and add them to a microwavable bowl. Add butter to the onions. Microwave for 2 minutes or until the butter melts. Set aside.

6. Cut strips of cheese. I have used Mozzarella because that is what is easily available here. You can use Provolone if you lay your hands on it. Insert Cheese sticks or strips inside the cuts or cavity both horizontally and vertically.

7. Top up the cheese laden cavity with sauteed mushrooms.

8. Drizzle the bread with the onion butter all over. Sprinkle the top with some poppy seeds and garnish with fresh Coriander leaves.

9. Now cover the bread with the aluminium foil and bake it in the preheated oven on 180 degree Celsius (Learn more about Oven temperatures and Conversions) for 15 minutes and uncovered for another 10 minutes or until you see the cheese melting.

10. Serve hot and relish each bite.

Other recipes with bread you can try are: Cheesy Garlic Bread, Stuffed Mushroom and Spinach Braided Bread.

More Bread recipes you can try on The Secret Ingredient: White Sandwich Bread, Russian Bublici, Whole Wheat Sandwich Bread, Chinese Black Sesame Steamed Buns, Cherry Focaccia Bread with Rosemary and Sea Salt, Rosemary Garlic Focaccia Bread, Cinnamon Raisin Bread, Beetroot Bread with Garlic and Thyme, Honey Oats Bread, Domino’s Garlic Breadsticks, No Knead Light Wheat Bread.

[whohit]MushroomCrackBread[/whohit]

[yumprint-recipe id=’178′]

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