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Breads

Aug 092016
 
Roasted Red Pepper Fougasse

Breathe (2017)

Release : 2017-10-13
Country : United Kingdom
Language : English
Runtime : 117
Genre : Drama


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Based on the true story of Robin, a handsome, brilliant and adventurous man whose life takes a dramatic turn when polio leaves him paralyzed.

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Mar 082016
 
Leopard Print Bread

Daddy’s Home 2 (2017)

Release : 2017-11-09
Country : United States of America
Language : English
Runtime : 100
Genre : Comedy


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Brad and Dusty must deal with their intrusive fathers during the holidays.

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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.
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 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

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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.
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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.
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