YeastyTasty – Page 2 – The Secret Ingredient

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.

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[whohit]BeetrootBread[/whohit]

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Baking

Garlic Rosemary Focaccia Bread

By anshu August 4, 2014

Focaccia is an Italian flat oven baked bread similar in style and texture to pizza. It is usually seasoned with olive oil and salt and some times topped with herbs and few vegetables. I have been longing to make this for a long time but finally I did it last week. And each time I was having its bite I was regretting why I dint bake this earlier. It came out outrageously delicious! It was topped with rosemary and garlic, a divine combination.Period.

I devoured like a retard, my husband was crazily digging into it and my 2 year old was shaking his head in joy while eating its little pieces. So all in all it was total madness. And the bread was gone in flat 5 minutes.

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. Add salt to the yeast mixture.

5. Take all purpose flour in a bowl and add the yeast mixture to it. Knead for 10 minutes until it forms a dough.

6. Add olive oil and knead for 5 minutes again.

7. Transfer the dough ball in a oiled bowl. Also cover the dough with little olive oil so that it doesn’t form a skin. Cover with a plastic clingwrap and store in a warm place preferably inside unplugged microwave. The dough will double itself in 1 hour and 10 minutes.