Baker’sDelight – Page 5 – The Secret Ingredient

Baking

Peanut Butter Cookies with Chocolate Chips

By anshu January 3, 2015

When you and your son loves peanut butter, what can be a better way to use whole of it than baking this soft, gooey chocolaty cookies. We loved baking these delicious babies and equally enjoyed devouring them.

If you like the flavour of Peanut butter these cookies are definitely for you. You can store them in your cookie Jar and relish with your favourite cup of coffee or even tea. Bake them for your friends and gift them as personalized presents. Nothing brings more joy than that.

Directions:

1. Preheat your Oven to 350 Degree F (Learn more about Oven Temperature and Conversions).In a bowl add some All Purpose Flour and baking soda.

2. Add salt to it and combine the dry ingredients and set aside.

3. In a different bowl add butter at room temperature and mix white and brown sugars to it. Cream them together using a whisker, till sugar and butter have creamed together.

4. Add egg and vanilla essence and mix until combined. If you want to make them eggless see the notes below*.

5. Add Peanut butter and mix further til you get an even mixture.

6. Add dry ingredients to the butter mixture.

7. Combine them together till no dry flour is spotted.

8. Add chocolate chip cookies and fold them in the batter. Do not overmix.

9. Take an ice cream scooper and place one scoop of the cookie dough on a baking sheet lined with parchment paper. I have used Oddy Uniwraps Parchment Paper, because it makes baking a breeze. It makes the cookies bake perfectly without sticking to the paper or tray and makes cleaning hassle free.

10. Press them gently to flatten them using your fingers,

11. If you wish you can make patterns using a fork. Bake them on a preheated oven for 15 to 18 minutes till they become slight golden in colour around the edges. Let them cool on baking sheet for a minute and then transfer on wire rack to cool completely.

12. Enjoy with your favourite Cup of Coffee.

You can even try other cookies like Chocolate Coconut Cookies and White Chocolate Chip Cookies.

[whohit]PeanutButterCookies[/whohit]

[yumprint-recipe id=’91’]

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Baking

Whole Wheat Sandwich Bread Recipe

By anshu December 14, 2014

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I tried my hands numerous times to bake a perfect bread. After a lot of hit and trial I finally figured out what goes into that perfect loaf of bread. Since then I have been experimenting with new recipes and have stopped buying bread from market. Its been half a year now and I oo don’t miss eating that crappy bread.

A lot of people say that they just cant get the bread right, the dough never rises. Its because the yeast is either expired or the temperature of water is not perfect for yeast to rise. Always check the colour of your yeast it should be whitish and not brown in colour. If its brown it means it is of no use, simply throw it in the bin. If you want to under yeast better you must read “All you ever wanted to know about yeast“. I have started using instant yeast which can be mixed with the dry flour and kneaded into a dough, leaving no room for any error. You can buy Instant yeast from our online store The Gourmet Shop.

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I had earlier posted a recipe of White Sandwich bread which come out beautiful. But lately, I have tried to cut All Purpose Flour from my daily life, therefore eating Whole Wheat bread is always a better open. But to make a whole wheat bread is a little different. If you are using whole wheat flour or atta the bread comes out dense and bulky. The reason being that unlike All Purpose Flour Whole wheat flour doesn’t have that much gluten which is essential for making a airy light bread. Therefore, if you add additional gluten to the flour while kneading the bread will come out just amazing.

Directions:

1. In a bowl add wheat flour and salt.

2. Also add milk powder, Gluten and oil. If you dont know what vital gluten looks like, its just like any other flour. You can always buy at our Online store.

4. 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. Along with yeast add some sugar.

5. 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.

6. Add the proofed yeast to the flour little by little and mix till it comes together. You dont have to knead at this stage. Just mix it with hands or even a wooden spatula. Let this sit for 10-15 minutes. This is known as autolyze.

7. After 10-15 minutes dust your counter with some flour and place your dough on it and start to stretch and knead. This kneading is different than kneading a dough for roti. You have to knead for 10-15 minutes in order to gluten to develop. Read more about Bread baking techniques in “Basic Steps to Bake a Perfect Bread“

8. How would you know if you have kneaded the dough properly. Give it a finger test. Make a ball of dough and slightly poke with your finger if you see it bounces back it means its ready to be proofed. Remember the bounce will be very slight and if it doesn’t happen you need more kneading time. Start again and check with your finger.

9. Transfer the dough to a greased bowl. Cover with a kitchen towel or cling wrap. Turn the dough upside bowl so that it is also coated with a layer of oil. The size of the bowl should be big because on proofing the dough will become double in size and there should be ample room for it in the bowl. Let it sit for an hour or so to double up in size. The time of proofing depends on the temperature of the kitchen. If the weather is cold it might take longer and if its hot the dough will rise quickly so time it accordingly.

10. Punch it down and deflate the dough. Knead for another 5-7 minutes. Divide the dough into two.

11. Grease two bread pan with oil and dust with some flour. I have used two 8 inch rectangular bread mould

12. Roll half dough into a circle using a roller pin.

13. Take one end and roll it together . Fold in the sides and pinch the seam.

14. Place the rolled dough in the baking pans with seam side down. Cover the dough loosely with a towel or cling wrap and let it rest again for 30 minutes or till it rises again. The dough will reach the lip of the pan that’s when you have to bake it. Preheat the oven to 180 degree Celsius for 10 minutes. (Learn more about Oven temperatures and Conversions)

15. If you wish you can score the bread with a sharp knife. You can choose to brush the top gently with milk wash or egg wash. This time I chose to just dust it with flour for a rustic look.

16. Bake it in the center rack of your preheated oven for 35-40 minute. Change sides half way for even cooking. If you feel your bread is browning too fast tent it with aluminium foil and continue to bake.

17. Remove from the tin after 5 minutes you have removed them from the oven or else the bottom with become soggy. Let the bread cool down completely on a wire wrack before slicing it.

18. Smear some butter and enjoy the delicious home made whole wheat bread.

You can also try Honey Oats Bread, Rosemary Garlic Foccacia Bread, Domino’s style Garlic Breadsticks, Vegetarian homemade Pizza, Russian Bublici, Chinese Black Sesame Steamed Buns, Cherry Focaccia Bread with Rosemary and Sea Salt, Cinnamon Raisin Bread, Beetroot Bread with Garlic and Thyme.

Sending this Bread to YeastSpotting

[whohit]WholeWheatBread[/whohit]

[yumprint-recipe id=’86’]

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Baking

Honey Oats Bread

By anshu August 16, 2014

Baking a perfect bread was always my dream endeavor. With this recipe that dream has been accomplished. My household does not buy any commercial bread now. The home made bread is not only hygienic but also full of flavour and nutrition. This honey oats bread recipe is a keeper. Its been so many years I have been following this and it has never failed me.

Its no rocket science just follow the recipe and you will have the most beautiful bread loaf ever. I bet you will never go back to the market baked bread ever. I am pairing this with my delicious 3 ingredient Strawberry Jam, which is like the best thing ever.

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 honey.

3. Give it a gentle stir with a fork and let it stand and activate for 5-7 minutes.

4. In the meanwhile in a bowl add All purpose Flour, Oats, Salt and Milk Powder.

5. You know your yeast is activated when you see the mixture all frothy and spot some bubbles on top. Add melted butter.

6 . Now Add this to the dry ingredients little by little and combine to form a little sticky dough. You can bring it on your counter and knead it for another 5- 7 minutes till it forms a smooth dough.

7. Grease a big sized bowl with vegetable oil and place the dough ball into it. Oil the dough top as well so that it does not form a crust.

8. Cover the bowl with a plastic wrap or a wet kitchen towel.

9. Place the bowl undisturbed to rise in a warm place for atleast an hour and a half preferably in an unplugged microwave. The dough should double up in volume.

10. After the dough has proofed up. Remove it from the bowl, sprinkle some flour and place it on your counter top and knead for couple of minutes.

11. Roll the dough with your finger tips to form a not so perfect circle and start folding from one end.

12. Fold it from from other end as well and pinch to seal the ends.

13. Grease a 9×5 inches bread pan and carefully place the folded dough into it, seam side down.

14. Cover it loosely with a cling wrap or wet kitchen towel and let it stand for another one hour till it doubles up once again.

15. Now without deflating the risen dough, brush honey generously on the top face of the bread.

16. Sprinkle some oats on top.

17. Let the bread bake for 40 minutes or so or until the bread turns golden brown in colour on preheated oven on 350 F (Learn about Oven Temperatures and Conversions). See the notes if the bread starts getting more darker colour. Let it cool completely on wire rack before slicing it.

Other bread recipes you can try : White Sandwich Bread , Vegetarian homemade Pizza , 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 .

Sending to YeastSpotting

[yumprint-recipe id=’46’]

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