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Breads

Aug 092016
 
Roasted Red Pepper Fougasse

Roasted Red Pepper Fougasse

I am back baking with my bread baking group after a long long time.  I couldn’t wait to share my Roasted Red Pepper Fougasse recipe and I had so much fun making this bread.  Thanks to Sue from A Palatable Pastime  , who chose the theme of peppers for us this month and is our host. We have  many peppery goodies for you this month, so be sure to check the blogs listed on this post for more inspirations and recipes.

Roasted Red Pepper Fougasse

This recipe of roasted red pepper fougasse tastes best when made with freshly roasted peppers. I like to keep them just a tad bit crunchy so that the peppers have a bite in them when eaten as part of the bread. It adds an element of texture which I quite like.

Roasted Red Pepper Fougasse

 

 

I make this particular fougasse with the starter method. So planning a little  ahead of time is important. As with all  breads, you spend more time waiting for the dough to do its thing than active prepping and baking. And since this doesn’t require a lot of  attention, I make the starter a day before when I start to make dinner. By the time I am done with dinner, the starter is ready to be made into a dough. Once the dough forms I leave it in the fridge overnight and then take it out 2 hours before I want to bake it. This allows flavors to develop overnight and gives me more control on when I want to bake the bread.

 

Roasted Red Pepper Fougasse

I love to smother my fougasse in more olive oil than should be legally allowed, but it is just so so so good with the Olive oil.  It’s like fougasse was made for olive oil.

Roasted Red Pepper Fougasse

Breads with Peppers

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

 

Roasted Red Pepper Fougasse #BreadBakers

Roasted Red Pepper Fougasse #BreadBakers

Ingredients

    Starter
  • 3/4 cup warm water
  • 2 1/4 tsp dry yeast
  • 1 C all purpose flour
  • Dough
  • 1/4 C water
  • 1/2 C roasted red peppers, diced
  • 1/4 C olive oil + more for brushing on
  • 1 clove garlic finely chopped
  • 2 1/2 C all purpose flour
  • 2 tsp salt

Instructions

    starter
  1. combine yeast and water and mix to dissolve the yeast. Let it stand for a few minutes until frothy.
  2. In a medium bowl, add the flour and yeast mix and stir to combine. cover and set aside to double in volume.
  3. Dough
  4. Combine the starter, the liquids, garlic and peppers and add to the bowl of a stand mixer
  5. Add flour and salt and using a dough hook, knead for about 5 minutes or until the dough is smooth and builds some resistance to stretching
  6. Place in a lighlty greased bowl and cover and leave in the fridge overnight
  7. A couple of hours before making the bread, take the dough out and leave it to warm up and ferment on the counter.
  8. Preheat to 450°F.
  9. Line two baking sheets with parchment.
  10. Once the dough is double in size, punch it down and make 4 equal portions
  11. Roll each portion to an oval
  12. Transfer to prepared baking sheets.
  13. Make several incisions in each oval, cutting through dough to make it look like a leaf.
  14. Cover loosely with a moist kitchen towel and let rise in warm draft-free area until slightly puffed, about 20 minutes.
  15. Brush with a little olive oil and bake until golden on top and slightly crisp on bottom, switching sheets between racks and turning front of each sheet to back of oven halfway through baking, about 15 minutes.
  16. Transfer bread to cooling racks and eat after it has cooled down slightly.
http://dev.spiceroots.com/roasted-red-pepper-fougasse/

Mar 082016
 
Leopard Print Bread

It’s 11 p.m. My bread dough is getting its final rise. It is then going to be baked into the Leopard Print Bread. Whether it bakes or not is another story. Living at altitude teaches you to expect the unexpected. And “if” it bakes well, it will be another hour before it can be sliced to showcase the cool leopard print.

Now, I am usually a last minute baker but this time I was not. I had baked my bread a while ago – in fact as soon as Shireen announced her theme for Bread Bakers, I knew I wanted to make the leopard print bread. And I got to work and even showed her a sneak peek of the bread while chatting.

Leopard Print Bread

So why am I baking the bread a few hours before scheduled posting! I call it getting old. You see when I made the bread the first time, I took a quick snap shot of it on my phone. I decided to take photos to later in the day and wrapped the bread and went out to finish my chores. I was really pleased with the bread. It looked great and tasted amazing. After I got back, I simply offered the bread as a snack to my teen and her friends who were delighted with the bread.

Leopard Print Bread

It was only after they finished the last crumb that I remembered “later” part of my work I still needed to do! I took no good Photos!

So now you know why the bread is yet to be baked and if I don’t have any decent photos to post by the time this goes live you know who to blame – your’s truly!

I thought I should share this, just in case you all think a food blogger’s life is all glamour and glory! We have more than a fair share of downs than ups but the love of food keeps us going!

Leopard Print Bread

PS :- It’s now 2 am and I am finally ready to publish photos! And hope to catch a few winks before I go meet my friend Abbe who invited me to bake Hamantaschen with her!

That brings me to this month’s theme with the Bread Bakers. It is sinful, sexy, smooth, rich, dark handsome chocolate! In any form! Oh what a Deee*li*cious theme offered by Shireen at Ruchik Randhap. I was inspired to make the Leopard print bread from this post on  Coco e Baunilha blog.

Let’s check what the bread bakers have come up with for this theme: –

Breads with Cocoa, Cacao or Carob in any form

BreadBakers
Breads with Cocoa, Cacao or Carob in any form

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Leopard Print Bread

Leopard Print Bread

Divide Each colored dough into 2 XL portions , 5 small portions to make 7 dough balls of each dough. Roll out the XL chocolate one first, then roll it back as a jelly roll. Next roll out the XL charcoal one into an oval. Place the chocolate dough jelly roll inside the charcoal one. Then roll out the XL plain dough and place the chocolate filled charcoal roll inside and roll. Repeat with the next batch of XL dough and then the small dough balls.

Leopard Print Bread

Leopard Print Bread #Bread Bakers

Leopard Print Bread #Bread Bakers

Ingredients

  • 550 bread flour
  • 50 gm sugar
  • 1.5 tsp instant yeast
  • 1 tsp salt
  • 1.5 C warm milk (118 *F)
  • 2 tbs unsalted butter melted
  • 1 Tbs cocoa powder
  • 2 tsp milk
  • 2 capsules activated charcoal powder
  • 1tsp milk

Instructions

  1. Put bread flour, sugar, salt and yeast together in a stand mixer attached with a dough hook. Stir to combine then add milk and knead until dough comes together. Add butter to the dough and knead until the dough is soft and shiny. About 6 minutes to 8 minutes.
  2. Weigh the dough. Put aside 500 gms of plain dough in a covered bowl . Let it proof for an hour or until double in size.
  3. Now divide the rest of the dough into two portions. You should roughly have about 250 gms of dough for each portion.
  4. To one portion add the cocoa powder with milk and knead until the cocoa mixes in completely and the dough looks chocolatey in color.
  5. Put in a covered bowl to proof.
  6. To the other portion that's left, add the charcoal and the milk and knead until evenly dark. Put in a covered bowl to proof.
  7. When all the dough has risen, gently knead each of the dough back and then divide each color as follows:-
  8. For chocolate dough, divide into 38gmx2 (large) and 25gmx5 (small) balls...adjust to the final weight of the dough..
  9. For bamboo charcoal dough, divide into 36gmx2 (large) and 23gmx5 (small) balls... adjust to the final weight of the dough...
  10. Plain dough :- divide into balls of 2 balls of 100gm and 5 balls of 55 gms
  11. Chocolate dough :- divide into 2 balls of 38gm and 5 balls of 25gm
  12. Charcoal Dough :- divide into 2 balls of 38 gms and 5 balls of 25 gms
  13. for all the doughs adjust weight of the dough balls as per final weight of the dough.
  14. Using a rolling pin, roll out the cocoa dough balls staring with the large ones. Roll into oval shape. Now roll it like you would a swiss roll. Place under a damp kitchen cloth to ensure it doesn't dry out. Repeat for all the chocolate dough balls.
  15. Next roll the bamboo charcoal dough balls starting with the large ones. Roll into an oval shape, large enough to cover the large cocoa dough roll. Place the coco roll inside the charcoal oval and close the charcoal dough, sealing the chocolate dough inside. Repeat for all the charcoal dough.
  16. Finally use the plain dough balls in the same way, sealing in the charcoal ones inside the plain dough. Now roll into a rope that is twice the size of the loaf pan. Cut into two and then repeat for rest of the dough.
  17. Grease your loaf pan and arrange the dough ropes into the pan. Cover and let it rise for about an hour. Then bake in a pre heated oven at 375* F for 30 minutes. ( 350* F at sea level for 35 minutes)
http://dev.spiceroots.com/leopard-print-bread/

Jan 242014
 

Focaccia caprese

High gluten flour, lots of olive oil, a dash of herbs, salt, water, yeast – knead it, rest it, bake it and then eat it and enjoy with a glass of nice wine. Platter of cheese is optional. Focaccia is the bread lover’s perfect bread.

The trick to making great focaccia is to use good quality olive oil, extra virgin preferably , and to ensure you make a lot of dimples with your finger tips in the dough after the second rise.

Focaccia dough

Then you must immediately drizzle olive oil into those dimples . The oil gets absorbed in the bread during baking and the resulting bread is flavorful with a crisp crust. The bread stays airy from within, making it a very tasty eating experience.

It is also important that you invite friends over or have your kids around when you bake Focaccia. It is very likely that you may end up eating more than a fair share of bread if you are all by yourself. The wine does not count as company even though on days it is the perfect one! How do I know this? From experience of course! Believe me! The sessions in the gym will be gruesome. So share the love and calories :))

Focaccia caprese1

Though I bake focaccia often, I never topped it with anything more than rosemary, herbs or some olives and sun-dried tomatoes every once a while. I usually bake it with just sea salt and olive oil and eat it straight out of the oven. This time, however, was different.

Aparna chose the Focaccia caprese as the bread for “We Knead to Bake project.  I really had a lot of fun making the Focaccia Caprese with tomatoes, basil and fresh mozzarella. Needless to say it was delightful to eat as well.

Recipe Source :- The Kitchen Whisperer

Focaccia Caprese

Focaccia Caprese

Ingredients

    For the Dough:
  • 2 tsp instant yeast
  • 1 1/2 tbsp sugar
  • 3 1/2 cups all purpose flour
  • 1 tsp salt
  • 1/4 cup good quality extra virgin olive oil
  • 1 to 1 1/2 cups warm water
  • 1Tbs Vital Gluten
  • The Topping
  • 3 medium tomatoes thinly sliced
  • Half a mozzarella roll
  • 8- 10 fresh basil leaves
  • For the Herbed Oil:
  • 1/4 cup olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 to 1/2 tsp chilli flakes
  • 1/2 tsp finely minced garlic/ paste
  • Salt to taste

Instructions

    Make the Herbed oil
  1. Mix all ingredients for the herbed oil and keep aside until you need them
  2. Make the dough
  3. Put the yeast, sugar flour, salt and oil in the bowl a stand mixer and stir to mix. Then add 1 cup of warm water and knead until you have a soft elastic dough that is just short of sticky. You may need to add in more water if your dough appears dry.
  4. Remove the dough from the mixer, shape into a round and place in back in the bowl of the stand mixer after oiling it well. Cover and let it rise till almost double in volume.
  5. Second rise
  6. Punch the dough back a little and divide into two. Transfer the dough onto baking sheets. Using your fingers and push each portion of the dough to spread it out.
  7. Ensure it is evenly thick.
  8. Cover and let it rise for 20 minutes. Lightly oil your finger tips and press into the dough creating evenly spaced “dimples” in it. Generously brush the surface with herbed oil.
  9. First Bake
  10. Bake in a heated oven at 410F for 20 minutes . Then take the Focaccia out and turn up the heat of your oven to 450* F
  11. Second Bake
  12. Lightly drizzle some of the Herbed Oil over the Focaccia and then arrange the tomatoes, basil and mozzarella on the bread.
  13. To make the Roulade (optional)
  14. Place the roll of the mozzarella on the working table and open it up. Then place basil and tomatoes on top. Start folding in from one end and roll it up like a cigar. ensure you are rolling it tightly. Then cut into thin slices. Arrange those slices on the bread.
  15. Otherwise place thin slices of mozzarella and tomatoes on the bread followed by basil.
  16. Drizzle some more Herbed Oil over the topping and return the bread to the oven. Bake the Focaccia for 5 to 8 minutes or until the cheese has just melted. Remove from the oven and garnish with fresh basil leaves.
http://dev.spiceroots.com/focaccia-caprese/

 Posted by on January 24, 2014 at 12:42 AM  Tagged with:
Jan 122014
 


Pav Bhaji

“I think of it as the antidote to fast food; it’s the clear alternative to the king, the clown and the colonel. It’s faster, and chances are it’s healthier than something at a traditional fast food restaurant. I would much rather give my money to a neighbor or an individual than to a gigantic corporation that owns half the world. Maybe it’s naïve of me, but I prefer food made by an identifiable human that’s actually cooking.” – Chef, author and TV personality Anthony Bourdain

Pav – the bread. Bhaji – the vegetables. Pav Bhaji – Popular Mumbai street food. Mumbai – The Business and Financial Capita of India & the city that never sleeps. There are a couple of interesting legends that talk about how the first Pav bhaji was made. There is one that speaks about pav bhaji  being invented as midnight dinner by vendors. They threw in together the leftover vegetables from the day and mashed them up to make them indistinguishable. They then spiced it up further and served with a pav for workers coming off the night shift from factories. Pav Bhaji1   The legends about the origin of the pav are also interesting. And they all revolve around the word Pav. One of the stories says that it is called pav because you always got them in fours and since while eating people broke off one part to eat. A Quarter is a ‘Pav’ in the local language. The other story is that Pav is a derivate of the Portugese word Pao for bread.

Pav (1 of 1)

The making of the Pav Bhaji at our home is a spiritual process. The Husband was born in Mumbai after all. He was raised in many other cities, but he remains a true Mumbaikar. There can be no shortcuts (ironical considering the legends say it was a short cut mishmash). The Pav has to be just right. The bhaji has to be the right balance between salty and tangy and has to have just the right amount of delicious butter. If you are on a diet, this is one dish you may never try. Each bite is sinful, each one leaves you craving for more. Mumbai Pav And do not ever eat it without the raw onions and lemon and cilantro on top. It’s just not done! The recipe looks lengthy, but you can plan to do it over a couple of days. Plan to prep and steam the veggies, make the ginger garlic paste on one day and then make the pav on the day you plan to serve the pav bhaji. While the dough for pav is resting you can put together the bhaji and then serve it with the pav when they are done. This pav is also being sent to YEASTSPOTTING

Pav Bhaji – Mumbai Street Food

Ingredients

    For the Pav
  • 3 1/2 C All Purpose flour
  • 1 Tbs Vital Gluten ( you can alternately use bread flour or simply skip using vital gluten if you don't have it)
  • 3 tsp Active Dry Yeast
  • 1 tsp salt
  • 1 tbs sugar
  • 1 1/2 C Whole Milk
  • 2 Tbs Butter, melted
  • For the egg wash
  • 1 egg and 1 tsp water beaten together
  • or if you don't use eggs, some whole milk to brush on top
  • For the Bhaji
  • 2 C peeled and Diced potatoes
  • 1 C green peas
  • 1/2 C Carrots
  • 1 C Cauliflower Florets
  • 1/2 Bell pepper
  • 1 c Chopped tomatoes
  • 1/4 C chopped onions (to sprinkle on top)
  • 1/2 C cilantro chopped ( 1/4 C for the topping and 1/4 C for adding into the bhaji while cooking)
  • 1 lemon cut into wedges
  • 2 - 3 tsp red chilli powder ( depending on how hot you want it)
  • 2 tsp ginger and garlic paste
  • 1/2 tsp turmeric
  • 3-4 tsp Pav Bhaji Masala ( Home made or store bought)
  • 3 Tbs butter
  • Salt to taste
  • 1 tsp green chilli minced (only if you like it extra hot.. this is optional)
  • 1/2 C water
  • Spl Equipment - Potato Masher

Instructions

    Make the Pav
  1. Put the flour, yeast, vital gluten, salt and sugar in the bowl of your stand mixer. Attach the paddle to the mixer and stir for a few seconds. Heat up the milk and butter together until luke warm ( about 100 – 110F)
  2. Gradually pour the milk and butter mix into the bowl while keeping the mixing speed at low.
  3. Switch to a dough hook and knead until smooth and almost shiny. You may mix and knead in a food processor or by hand as well.
  4. Place the dough in a well oiled bowl. Cover with plastic wrap. Let rise in a warm place until double in size. Depending on weather it can take anywhere between 45 minutes to an hour or more. The best is to keep an eye on the dough and measure the volume.
  5. Once the dough is double in volume, take it out of the bowl, punch it down to release the air.
  6. Line a baking sheet with parchment paper and set to work on the shaping of the pav.
  7. Pinch off the dough and form into round balls. Try and make equal size balls. Place on the baking sheet and place them close to each other so that they are touching each other.
  8. Cover with a kitchen towel, and leave them undisturbed for another 30 minutes.
  9. Heat Oven to 420*F.
  10. When rolls have risen, make a glaze by beating together the egg and water. Brush the rolls with the egg wash. Alternately brush with some milk.
  11. Bake for about 15 minutes, until risen and browned on top. Cool completely before serving as pav.
  12. To Serve the Pav
  13. To prepare the pav, slice the pav in half like a hamburger bun. Heat a pan and put a pat of butter on it, then put the pav cut side down and heat until slightly crisp. You may also make a masala pav by adding some Pav bhaji masala to the butter and then heat the pav. Serve with the bhaji.
  14. Make the Bhaji
  15. Steam cook the potatoes, cauliflower, peas, bell pepper and carrots until soft.
  16. Take 2Tbs butter in a wide pan and heat it it. Put the ginger garlic paste and cook it until fragrant.
  17. Now add 1 tsp chilli powder, the turmeric and saute. Immediately add in the tomatoes. Stir to coat and let the tomatoes cook completely.
  18. Use the masher directly in the pan to completely mash up the tomatoes.
  19. Now add the bell pepper, peas and cauliflower and mash them into the tomato mix.
  20. Then add in the potatoes and 1/4 C water and mix it all together. Mash it all up until the mix looks smooth.
  21. Add the rest of the red chilli powder, green chilli (if using) the pav-bhaji masala,salt and 1/4 c cilantro.
  22. Mix again and mash. Keep adding a little water to ensure the bhaji does not stick to the pan. Cook for about 3- 4minutes on medium heat to ensure the spices get cooked and mixed in.
  23. Ensure you don't add too much water, else the consistency will be runny.
  24. Serve the bhaji
  25. Put some bhaji in a plate or bowl, top it with some butter, chopped onions, cilantro and small wedge of lemon. Serve the prepared pav along.

Notes

This recipe is adapted from Nigella Lawson's Soft white dinner Rolls

There are many brands of Pav Bhaji Masala available. Here are some of them :- Everest ,MDH, Shan

http://dev.spiceroots.com/pav-bhaji-mumbai-street-food/

Nov 242013
 

IMG_6122

 

So another confession. I have never eaten a cinnamon roll. Yes! One more confession and one that I am not even ashamed to admit. I mean no disrespect to the American Cinnamon roll, but I just am not someone who can take in that much of sticky sweetness and then endure all that sweetness. I just don’t have a sweet tooth. My teen on the other hand loves the sticky sweetness but not the cinnamon so much. So we never had to have the conversation about making the American Cinnamon rolls in our house or buying them from the store.

Then, as fate would have it, Aparna had to go and choose a cinnamon roll for our November We Knead to Bake. And the only motivation I had was they did not have too much sugar or a glaze, and they had spice. Ok that’s Three motivations. Even though I had never had cinnamon rolls, it was time to make the Swedish Cinnamon roll and see for myself why everyone loves them so much.

For the teen I made a few without the cinnamon and they were as delicious as the ones with cinnamon. I baked a batch in cupcake liners and a batch on the baking sheet without any liners. And I also decided to make the buns instead of the rolls. I also used Madhava Coconut sugar for the filling instead of regular sugar as it is less sweet and that’s just a personal preference.

IMG_6117

Sweden is known for many a culinary things and one of them is the Kanelbullar. The Kanelbullar even has its own day – October 4, which is celebrated as Kanelbullens Dag (Cinnamon Roll Day) . Ha! A whole day dedicated to celebrate baked goods. This iconic cinnamon roll is usually had with coffee and the tradition of serving coffee with a baked good is called Fika . Oh! fika! I already love the sound of it all. The sweet spicy bread is wonderful with or without coffee.

IMG_6130

 

This Bread is being Yeastspotted .

 

Kanel Snegle/ Kanelbullar (Swedish Cinnamon Snails/ Rolls – # We Knead to Bake 11

Ingredients

    For the Starter:
  • 1 cup warm milk
  • 2 tsp instant yeast
  • 2 cups all-purpose flour
  • For the Dough:
  • All of the Starter
  • 2 cups all-purpose flour
  • 3/4 tsp salt (if using salted butter, otherwise 1 1/2 tsp)
  • 6 to 8 pods cardamom, powdered
  • 2 tsp lemon zest
  • 1/3 cup caster sugar
  • 60g butter, soft at room temperature
  • 1 medium egg
  • For the Filling:
  • 75g butter, soft at room temperature
  • 1/2 cup light brown sugar, loosely packed (or 1/3 cup caster sugar)
  • 2 tsp cinnamon
  • 1/3 cup coarsely ground almonds
  • For the Topping:
  • Egg wash
  • Pearl sugar or large sugar crystals

Instructions

    Make the starter
  1. Mix together all the ingredients for the Starter into a sticky dough, in a large bowl. Place the Starter dough in an oiled bowl and loosely cover it and then refrigerate it. Since it's cold here these days, I left it out on the counter for 7 hours.
  2. The next day, about 30 minutes before you are ready to start on the dough, take the Starter out and leave it at room temperature. As always this can be kneaded by hand or in the stand mixer. Since my starter was already out, I moved to the next step.
  3. Tear the Starter to large pieces and drop into the processor bowl. Now sift together the flour, cardamom and salt into a bowl. Add this, the lemon zest and sugar to the bowl and run the processor till well mixed.
  4. Now add the soft butter and egg and knead well until you have a smooth and elastic dough. If your dough feels dry, add a little milk or if it feels wet then add a little flour till you have the required consistency of dough.
  5. Now turn the dough out onto a lightly floured surface, and then roll it out into a approximately rectangle about 20” by 12” in size.
  6. Apply the softened butter all over the dough, and sprinkle the sugar and cinnamon all over.
  7. Sprinkle the coarse almond powder over this.
  8. For the rolls - tightly roll the dough jelly/ Swiss roll style and cut it into 20 equal pieces with a sharp knife. Place these, cut side down on a lightly greased baking sheet leaving space between them, or in white cupcake cases.
  9. For the buns - fold the dough over in half and cut into 20 long strips with a sharp knife, twist and shape them as desired. Place these, cut side down on a lightly greased baking sheet leaving space between them, or in white cupcake cases.
  10. Let them rise for about 10 to 15 minutes till they look a little puffy but not swollen up. Brush the Snails/ Buns with milk (or egg wash) and sprinkle with pearl sugar, large sugar crystals or brown sugar.
  11. I tried to follow this video to help me get the beautiful shapes.
http://dev.spiceroots.com/kanel-snegle-kanelbullar-swedish-cinnamon-snails-rolls-knead-bake-11/

Aug 252013
 

Soft Pretzels

 

Back to School month! You think you have it all planned and take it easy and suddenly it dawns on you that there is still so much to be done. You run like a headless chicken in all directions and that of course doesn’t make matters solve themselves, neither do you burn any calories running that way!

So even though we bought the school supplies and uniforms before time, scheduled assessments and had most doctor’s and dentist appointments done with, the days leading to the back to school filled themselves with work – On their own! H*O*N*E*S*T !

Well let’s see – the teen is becoming more style conscious and even though there is a dress code at school, it doesn’t stop her from expressing her style. So the shoes shopping did not go as smoothly as I had expected. A pair of Toms, a pair of cross training shoes, a pair of flat dress shoes and a sigh for the perfect boots for fall. Agreed, a girl has to have her shoes, but my girl has to have THE shoes. And off we went shopping for the perfect style that would make a statement, yet be under the uniform code.

 Soft Pretzels

So in all of this back to school happy and fun madness I completely forgot to keep track of other things. Like the #wekneadtobake with Aparna. This morning, when I saw all beautiful pretzels on my Facebook wall, I suddenly panicked. Was it already 24th? I had not even baked them yet. Leave alone writing about the experience and try and make a couple of batches.

soft Pretzels

And when the teen got to know about this month’s bread, she offered to help. The only condition she wanted soft pretzels. Dark, salty and chewy!

I got the dough ready and she watched a couple of youtube videos to learn making the shape. I think she did a great job – better than I could have in my panicked state.

The Pretzels are the 8th Bread in Aparna’s We Knead to Bake and are also being sent to Yeast Spotted .

 

 

Soft Pretzels – We Knead to Bake # 8

Soft Pretzels – We Knead to Bake # 8

Recipe source : - My Recipes

Ingredients

  • 2 tsp dry yeast
  • 1 1/2 teaspoons sugar
  • 1 cup warm water
  • 3 1/2 C all purpose flour
  • 1 teaspoon salt
  • 1 tsp oil
  • 6 cups water
  • 2 tablespoons baking soda
  • 1 teaspoon water
  • 2 teaspoons kosher salt
  • 2 tbs cream

Instructions

  1. Line two cookie sheets with parchment paper
  2. Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.
  3. Stir the flour and spoon flour into measuring cups; level with a knife.
  4. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms.
  5. Knead until smooth and elastic.
  6. Add more dough if you need to - 1 tablespoon at a time, to prevent dough from sticking to hands.
  7. Place dough in a large bowl coated with cooking oil, turning to coat top.
  8. Cover and let rise in a warm place for at least 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
  9. Punch dough down; cover and let rest 5 minutes.
  10. Preheat oven to 425°.
  11. Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).
  12. Combine 6 cups water and baking soda in a stainless steel pan. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.
  13. Place pretzels on the baking sheets. Combine 1 teaspoon water and the cream in a small bowl. Brush a thin layer of cream mixture over pretzels; sprinkle with kosher salt. Bake at 425° for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.
http://dev.spiceroots.com/soft-pretzels-we-knead-to-bake-8/