BreadLoaf – Page 2 – The Secret Ingredient

Baking

Whole Wheat Vegan Banana Bread with Melon Seeds

By anshu April 7, 2015

Every once in a while we have dying, over ripe bananas and do not know what to do with them. The easiest is to throw them away but that would not be wise thing to do. These overripe bananas get sweeter as they age and become more nutritious. I combined them with whole wheat flour and hand husked melon seeds. It made a divine, delicious bread.

I made them two weeks back when my in laws and parents visited us in the hills. Since they are vegetarians I had to make this bread without eggs. Inspite of no eggs the bread came out super moist because it had these delicious over ripe bananas.

Directions:

1. Peel bananas and cut them into slices.

3. Add sugar and mash them using a potato masher or you can even use a fork.

4. The bananas should be well mashed leaving no chunks of bananas. It should be of pourable consistency.

5. Add oil and give it a good mix with spatula.

6. Add cinnamon powder and nutmeg powder for a little spiciness and aroma.

7. Add vanilla extract.

8. Add baking powder and baking soda and combine everything evenly.

9. Sift whole wheat flour using a wired mesh or sieve and add little by little. Combine till everything is moist.

10. Add melon seeds and fold gently using a spatula.

11. Brush a bread pan with oil or butter and dust with some flour. Preheat the oven to 180 degree Celsius (Learn more about Oven Temperatures and Conversions).

12. Pour the batter into the pan and gently level from top.

13. Bake in the preheated oven for 30-40 minutes in medium rack until the toothpick inserted comes out clean.

14. Cool it completely before slicing it . Serve with your favourite cup of tea or coffee.

You can even try Apple Raisins Streusel Bread, Garlic Rosemary Focaccia Bread and Dominos Style Garlic Breadsticks,

[whohit]BananaBreadWithMelon[/whohit]

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Baking

Cinnamon Raisins Bread

By anshu April 4, 2015

Its such a proud feeling for me when I say this is the best bread I have baked till date. Its so soft and moist, has a perfect crust and a tender crumb. The thing which makes it so amazing is the inside layering with Cinnamon Sugar and Raisins. While I was baking the fragrance of this bread took me back in Mexico’s LeCaroz Panaderia or Bakery. I cant stop talking about this bread. You have to try to believe me .

You know what!! I just went back in kitchen to grab myself a slice of this bread. I was literally salivating writing description of this moist cinnamony bread.

I baked this bread before in Mexico for the first time and at that time I was a new baker. Ever since then I have matured and improved my skills. Today looking at this bread has made me realise that my patience and hard work has paid off. Behind this success story are numerous unsuccessful trials but I thank them which made me learn more.

Directions:

1. In a Small bowl or measuring jar take lukewarm water. It should not be very hot and neither cold. The test is you should be able to insert your finger comfortably without burning. Add melted vegetable shortening into it. See notes to know more about Vegetable Shortening.

2. Add yeast. You can use either instant yeast or dry active yeast. Both will work just fine. I am using instant yeast for this bread.

3. Add sugar to the lukewarm water. And let it rest for 5-8 minutes so that the yeast activates.

4. The water will turn milky and frothy. This is a sign of yeast activation. If it doesn’t turn milky and frothy you know there is something wrong with your yeast.

5. In a very large bowl add All purpose Flour.

6. Add to it salt and Milk Powder.

7. Break in an egg.

8. Add the yeasty water to the dry mixture little by little and knead using your hand.

9. When the entire dough comes together take it on a slightly floured counter top and knead rigorously. I prefer to do it in the bowl itself. The dough should become soft and supple. You can sprinkle little dry flour to make it non sticky.

10. Form a dough ball and place it in a greased large bowl. Also sprinkle the dough with some oil so that it doesn’t turn dry from top. Cover with a cling wrap or lint free kitchen towel or even a lid.

11, Keep it in a warm dry place for atleast an hour and a half or even two. The proofing depends on the temperature of the place. It proofed soo well for me.

12. Punch it down using your fists and knead again for another five minutes before we roll it into a bread. Bring it on a slightly floured counter.

13. Grease a 9×10 bread load with some butter or oil and set aside.

14. Using a roller pin roll it into a rectangle which should be 10 inches wide and 20 inches in length .

15. Smear the surface with butter.

16. Make a mix of Cinnamon Powder and Sugar. You can use any sugar powder, I used raw brown sugar. Sprinkle it over the butter.

17. Also spread out raisins.

18. Now start rolling it from one end. Preferably the shortest in the far end. Make sure you roll them as tightly as possible.

19. After it has rolled, pinch the seam to lock it.

20. Fold the sides in and pinch again to seal it.

21. Place it in the greased bread pan, seam side down.

22. Cover with a lint free kitchen towel and let it proof for the second time. This should take another hour or so. Keep it in a dry warm place.

23. After it has risen, brush it with egg wash. Be gentle do not deflate the bread. Preheat the oven for 10 minutes on 180 degree Celsius (Learn more about Oven temperatures and Conversions).

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24. Place it in the preheated oven and bake for 40 minutes. Changing sides in half time. If the top of the bread starts getting too dark too quickly cover it with Aluminium Foil.

25. Let the bread cool down completely before slicing it, otherwise the bread with crumble. Serve with your favourite cup of coffee.

Other bread recipes you can try are: Italian Focaccia Bread with Strawberries , Rosemary Garlic Focaccia Bread, Garlic Cheesy Bread, Dominos Style Garlic Bread Sticks, Honey Oats Bread, Cinnamon Raisins Bread. Whole Wheat Sandwich Bread, Beetroot Bread.

Sending this to YeastSpotting

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Apples

Apple Raisins Streusel Bread

By anshu January 25, 2015

When apples are in abundance you look haywire for some interesting apple recipes. This is in continuation to my post of Apple Cinnamon Pancakes. I made this very delicious cake with streusel or crumple topping. It gives this bread such an amazing texture. The bread has a lovely flavour of fresh apples and raisins. You can have a slice with your warm cup of Coffee or tea. Its perfect when you invite some friends over for an evening tea or serve it for dessert at dinner table with a scoop of Vanilla Ice cream.

Directions:

1. In a bowl combine All Purpose Flour, Cinnamon Powder,baking powder and Salt.

2. In a small bowl add raisins and 1/4 cup of Flour mix and toss them together. Set aside.

3. In another bowl add milk and eggs.

4. Add Vanilla Extract, Orange Zest and Sugar.

5. Add Oil and whisk everything together to form a frothy mixture.

6. Peel, core and grate apples and add to the wet ingredients.

7. Add dry ingredients to the wet ingredients and fold them using a spatula until every thing is moist. Also add the raisins and combine.

8. Preheat the oven on 350 degree Fahrenheit (Learn more about Oven temperatures and conversions). Grease a 9×5 loaf pan and line it with Oddy Uniwrap Parchment paper. Pour the batter into the pan and keep aside.

9. For the streusel or crumble in a bowl add cold butter cubes, all purpose flour salt and sugar. Using your finger tips or a fork combine them to form a crumbly mix.

10. Sprinkle the crumble on top of the bread batter evenly leaving no space.

11. Bake it in oven for an hour or until the toothpick inserted comes out clean without any wet batter. Let it cool down completely before slicing. Enjoy!

You can even try our Persimmon Rum Cake, Spiced Raisin Bread and Pumpkin Cake Rolls.

[whohit]AppleBread[/whohit]

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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]

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Baking

Beetroot Bread with Garlic & Thyme

By anshu September 6, 2014

I had been meaning to make Borsch, a classic Russian soup with chukandar or beetroot for a very long time and in my pursuit to cook it I bought more beetroots than I actually needed. I had to do something with them as they were sitting in the fridge for a week now. And to my good fortune I found this recipe of Beetroot bread with Garlic and Thyme. The beautiful pink colour of the bread caught my attention and it was decided then and there as to what is going to be the fate of my beetroots.

Baking this bread was a no mess business, as it required no kneading. All you have to do is simply mix it well with a spoon and let the batter sit to rise. After I baked the bread I realised that the bread was not only beautiful but very yummy and very healthy .

Directions:

1. Wash and peel Beetroots. Cut them roughly into pieces.

2. Put the beetroot pieces in a pressure pan along with a cup of water and cook for 2 whistles or 5-7 minutes or till they become a little soft. Put the flame off and let them cook in pressure and open the lid once the pressure has released.

3. Let the beetroots cool down for some time. Reserve the water and put them in a mixer to make a smooth paste. Use couple of table spoons of water if needed. Set aside. I use the beetroot water to make roti dough. It brings an amazing colour to the dough and makes the rotis more nutritious.

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.

5. Add some sugar along with yeast.

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

7. Pour the activated yeast mixture in a large bowl.

8. Chop some garlic and put it in the bowl.

9. Put olive oil.

10. Add fresh chopped thyme or dried thyme. I used dried thyme.

11. Add buttermilk. Learn how to make Instant buttermilk at home.

12. Add the beetroot puree and salt to the mixture. Give it a gentle stir to combine everything together.

13. Add flour and give it a stir with a spoon or spatula that everything comes together in the form of a very sticky dough. Oh did you look at that beautiful pink color! Give it a moment to admire 😛

14. Cover the bowl with a cling wrap and let it rest in some warm place to double up in volume. It can take somewhere 1 and a half hour to two and a half hours.

15. After the dough has risen and doubled in volume. Deflate it again using wet hands. I used the same spoon because my dough was very sticky. Yes I did panic but the result was spectacular.

16. Grease a baking pan and pour the mixture into it. I used a a round spring form pan 7-Inch in diameter and 3-Inch deep with 6-cup capacity

17. Cover the pan with a wet kitchen towel and let it rest again to rise and double up for another half an hour or so.

18. Bake on 180 degree Celsius for 20 to 30 minutes on a preheated oven . Learn more about Oven temperatures and Conversions. Let the bread cool down completely on a wire rack before slicing it.

You can even try our Honey Oats Bread, Garlic Rosemary Focaccia Bread or Domino’s Garlic Breadsticks.

BeetGarlicThymeBread_Featured2
[whohit]BeetrootBread[/whohit]

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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

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