BreadsNBuns – Page 2 – The Secret Ingredient

Appetiser

Stuffed Buns with Spicy Paneer | Stuffed Buns with Spicy Cottage Cheese

By anshu July 23, 2015

Usually when I bake my weekly bread at home I make two loafs. Its raining these days and the home made bread survives only 3 days so we have to ensure that we consume it within that time before it gets mouldy. Therefore, I bake one medium size loaf with half the dough and utilize the half to make different savouries and snacks for evening time tea. I make either pizzas or plain buns or sausage flower buns and cheese stuffed buns with the same dough.

My husband loves these paneer stuffed buns and so does my father. Last when we went for picnic I baked these for my father and he greedily ate them. It was a sheer pleasure to watch my father relishing something in spite of the fact he is a picky eater.

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. For the filling chop some onions, green chilies and fresh coriander leaves.

10. In a pan add some oil.

11. Add onions, green chilies and saute them till onions become soft and translucent.

12. Add crumbled paneer and mix with onions.

13. Add Salt, Red Chili Powder and Garam Masala.

14. Garnish with chopped green coriander leaves and turn the flame off. Let the filling cool down.

15. Divide the dough into 10 parts (I used half dough to make White Sandwich Bread). You can make the size bigger but its your choice. Roll them into small balls.

16. Roll each dough into small rotis using a roller pin. You can use dry flour to ease rolling.

17. Place one table spoon Paneer mix in the centre of the rolled dough.

18. Pick the dough from the sides and close together to make a bag. Seal the edges and place on a greased baking sheet seam side down. Ensure there is ample distance between the buns, as they will expand on proofing and then on baking.

19. Cover the dough balls loosely with a kitchen towel and let them proof or expand for half an hour or so. Preheat your oven on 180 degree Celsius for 10 minutes. (Learn more about Oven temperatures and Conversions)

20. Brush them with milk and sprinkle some sesame seeds on top.

21. Bake it in the preheated oven for 20-25 minutes till the top gets slight golden colour. Do not bake beyond this time for your buns can get hard crust. As soon as they are out of Oven brush them with butter for that incredible shine and taste.

Few recipes you can try here are which uses yeast:
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.

[whohit]CheeseBuns[/whohit]

[yumprint-recipe id=’153′]

View Post

Baking

No Knead Light Wheat Bread

By anshu July 11, 2015

My obsession for baking breads continues. I feel its a short life and so many breads to bake 😉 yeah clearly I have lost it. Last I shared my White Sandwich Bread recipe with you. In my article “Basic Steps to bake a Perfect Bread Loaf” I have mentioned how important it is to knead a bread dough properly for the soft and fluffy bread crumb. But here is an exception.

It doesn’t mean that you cannot bake a bread without kneading. Here is why I say this. This method uses no kneading and still the gluten is developed by the process of slow fermentation or proofing which happens overnight in the fridge. If you don’t understand all this, don’t worry. Simply follow the recipe and let science do its own thing 🙂 This recipe is great if you cant bake right away. The dough proofs up overnight and complex and interesting flavours are developed. This is a fine example of bread which uses less yeast and more time.

Directions:

1. In a bowl add All Purpose Flour and Whole Wheat Flour.

2. Add to the bowl sugar and salt and combine with the flour.

3. Add yeast and combine.

4. Pour oil and water on top.

5. Whisk is together using a whisk or mix using a wooden spoon. Do not knead just mix.

6. Take some oil in your palm and spread on the surface of it. Cover the bowl with a cling wrap and let it rest.

7. After 12 to 18 hours the dough should have proofed up and doubled in size. At this stage grease a 10×5 bread loaf pan or tin.

8. Stir the dough together gently and you start on one side, push your wet hand under the dough and pull up the dough all the way to fold over the top.

9. Now fold the dough in half, lift it out of the mixing bowl and place it in the loaf pan seam side down.

10. Make the surface levelled and smooth by applying some oil in your hands .

11. Sprinkle some dry flour on top.

12. Make three slashes or cuts using a sharp knife which is known as scoring the bread.

13. Cover the baking pan with a lint free kitchen towel or loosely with plastic cling wrap and let it rise for couple of hours somewhere between 1 to 2 and 1/2 hours depending upon the weather conditions, until it is barely above the tin pan.

14. Bake it in a preheated oven on 190 degree Celsius for 50-60 minutes in the centre rack of your oven. If at any stage you feel the bread is browning too fast tent it with an aluminium foil and continue to bake.

15. Let it cool down completely before slicing. You can place it on a wire rack to cool down. This will help with air circulation and will not make the crust soggy.

16. Slice it and smear some butter or jam or chutney on top. Enjoy this indulging home made bread.

Other Bread recipe 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.

[whohit]No Knead Bread[/whohit]

[yumprint-recipe id=’147′] Sending this Bread to YeastSpotting

View Post

Baking

White Sandwich Bread

By anshu July 9, 2015

Its been more than a year that I have bought a store made commercial bread. Its my husband who loves home made breads and detests those commercial ones. This started when I perfected the art of making this gorgeous bread. I have posted so many bread recipes before, but I wonder why I didn’t post my regular white bread recipe. Anyways better late than never.
I recently posted an article about yeast ” All you ever wanted to know about yeast“. Often I found people asking me why their yeast would not proof. This article talks about basics of yeast. I am sure you will get a good insight into it.

This is the most moist soft bread I have ever baked. Its my go to recipe for all types of sandwiches. Most of the time I dunk a slice in my Chai and eat! Dont Judge me 😛

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. Grease your bread pan with oil and dust with some flour.

10. Roll the dough into a circle using a roller pin.

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

12. Place the rolled dough in the baking pan with seem side down.

13. Cover the dough loosely with a towel or cling wrap and let it rest again for 30 minutes till it rises again. Pre heat the oven to 180 degree Celsius for 10 minutes.

14. If you wish you can score the bread with a sharp knife.

15. Brush the top gently with glaze.

16. Sprinkle the top with flax seeds or seeds of your choice.

17. Bake it in the centre 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.

Other bread recipes you can try : 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.

[whohit]WhiteBread[/whohit]

[yumprint-recipe id=’146′]

Sending this Bread to YeastSpotting

View Post

Breads

黑芝麻奶黄包 | Chinese Steamed Black Sesame Custard Buns | Black Sesame Nai Huang Bao

By anshu June 28, 2015

I am part of a prestigious cooking Group on Facebook by the name “Spatula Force” where the members challenge each other with a particular theme for the month. Last month it was Italian hosted by me where in I made Risotto ai Funghi for the event. This month was much more challenging as the theme was Authentic Chinese, which means no Indo Chinese short cuts. It was quiet a herculean task to find a recipe which was doable as the ingredients used in Authentic Chinese Cuisine could be difficult to find at such a short notice. Also I wanted to try a dish which I had tasted before, so that I know if it tastes the same or has the same texture and look. After a lot of search on google I finally found a recipe which excited me. I was fortunate to find Steamed Black Sesame Custard Buns by Away Of Mind Bakery House. I have had steamed Buns or Chinese Baos (as they call in Chinese) in Mexico at a Chinese Buffet Restaurant.

Traditionally these bao are sweet in taste and have a tender pork filling. But over a period of time a lot of filling variation has come up. You can stuff it with Red Bean paste, custard with Sweet Corns and many many more. You could simply make these with plain All purpose Flour or even add different flavours to the dough. I added Black Sesame Powder to the flour to make it blackish grey with bright yellow custard filling. They were soft and mildly sweet just the way I like it 🙂

Directions:
1. For the filling Take Custard Powder in a bowl.

2. Add icing sugar and Dry Milk powder to the bowl.

3. Add coconut milk.

4. Break in the eggs.

5. Also add Evaporated milk.

6. Whisk it to make a lump free mixture.

7. Oops! I forgot to add Melted butter. I am doing it now and whisking.

8. Grease a plate or container which you can keep for steaming. I am using a dhokla stand.

9. Sieve and pour the mixture in the vessels. You dont want any lumps.

10. My mixture fitted in two plates of dhokla.

11. Preheat the steamer with water till water starts bubbling.

12. Carefully place the stand and close the lid to steam for 12-15 minutes.

13. Take the plates off the steamer and spoon up the custard thoroughly and try to mash with the back of spoon.

14. After it has come to room temperature and little easy to handle. Take a handful in your fist and squeeze it together to form a sort of ball. It will not be easy for it to make it into a ball but as much as you squeeze it will come together. Your filling is ready keep it in the refrigerator if not using at that time.

15. For the dough grind black sesame seeds into a powder. Add the sesame powder to the All Purpose Flour in a bowl.

16. Add instant or dry active yeast in lukewarm water and gently stir.

17. Add sugar to it ans let it activate.

18. Add vegetable Shortening* to the flour along with yeast water and knead into a soft supple dough.

19. Cover the dough with cling wrap and let it rise for 45 minutes or so till it has doubled up.

20. Divide the dough into 18-20 parts and roll into a ball.

21. Take each ball and roll it into a thin disk and place one ball of custard in its centre. Close from all the ends and give it a bun shape. Place it on a greased baking sheet seem side down to rest for another 15-20 minutes. Steam them in the steamer by placing a sieve or spotted plate for them to cook in steam. You may like to grease the plate well for the buns can stick to the plate or cook with the wax paper. Steam for 10-12 minutes. Keep a 2 inch distance between bunds for they will rise on steaming.Close the lid.

22. Bring them to room temperature and enjoy your favourite buns or baos. Let them be on room temperature in a box for a day or two. You can always freeze them and re steam them to use.

Chinese Baos

You can also try Russian Boiled Buns Bubliki or Vegetable Steamed Momos.

[whohit]CustardBaos[/whohit]

[yumprint-recipe id=’144′]

View Post

Baking

Bubliki | Russian Bagels with Poppy and Sesame Seeds

By anshu May 17, 2015

Bublici_Russian Bagels
Some time back I had posted recipe of Classic Russian Borsch on my blog. I had also mentioned how my husband was fond of Bubliki, a Russian style Bagel during his early years in Russia. I wanted to make this bagel bread for him to unite him to his favourite childhood snack.

Bublici_Russian Bagels
I looked for recipes over the net and found that there is largely no basic difference between Bubliki and American Bagel. They are both made with boiled dough. Just that the Bubliki has much larger holes than bagels. Mine also ended up looking like American Bagels. Bubliki are also considered to be more denser and much chewier than bagels. But my husband enjoyed them to the fullest. I do not claim this to be an authentic recipe. But its much closer to the real one 😉

Directions:

1. Take All Purpose Flour in a bowl and make well in the center.

2. Add Sugar and Instant yeast.

3. Pour Milk in the well.

4. Close the well by flicking flour on the surface of the milk. Let it sit for one hour.

5. After an hour of resting add salt and butter.

6. Combine everything and knead into a soft dough. It should take good 15 minutes. The softness of bagels depends on this.

7. Cover the kneaded dough with a cling wrap and let it rest for 2 hours.

8. After two hours bring the dough on a non- floured surface and deflate. Knead again for 5 minutes.

9. Divide the dough into 10 equal size using a pastry scrapper or sharp knife.

10. Roll each part into seam less balls. Cover these balls under a lint free kitchen towel.

11. Poke a hole in each piece by pinching it through the middle with your thumb and first finger and then poke your finger through the hole and gently stretch out each piece from the center so that it is a circle.

12. The holes have to be made 4 cm in diameter because they have a tendency to stretch back and close. Therefore, they need to be stretched and placed on a slightly floured kitchen towel for 30 minutes before proceeding further. Do not forget to cover them from top.

13. In the meanwhile preheat your oven to 220 Degree C. (Learn more about Oven temperatures and Conversions). Line a baking sheet with Oddy Uniwraps parchment paper. Also boil water in a large wide vessel. Place the bagels in water for thirty seconds. Do not over crowd the vessel.

14. Remove them with slotted spoon on a wire rack to drip off extra water. I placed them directly on the baking sheet lined with parchment paper and they got stuck on baking. I don’t want you to commit the same mistake.

15. Once the extra water is dripped off, place them on the parchment paper lined baking sheet and glaze them with eggwash and sprinkle them with poppy seeds and Sesame seeds. I made two batches one with either one of them.

16. Bake them in oven for 25-30 minutes or until you see them golden brown in colour. Cool them completely before indulging. Apply some butter and enjoy with your favourite cup of coffee or tea.

Other Russian Recipe you can try is Borsch, Russian Beetroot Soup.

Bublici_Russian Bagels

[yumprint-recipe id=’128′]

View Post

Baking

Whole Wheat Sandwich Bread Recipe

By anshu December 14, 2014

wholewheatsandwichbread_featured1

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.

wholewheatsandwichbread_featured3

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’]

View Post