Category Archives: Breads
Cheese, whole milk, elaborate process, whisking. This recipe is an exact antidote to that.
One pot prep. Healthy. No added sugar. And Varun approved to boot.
Cornmeal, pumpkin and applesauce come together in these muffins to create a naturally sweetened muffin which is great for breakfast with eggs ( or just coffee), after school snack or with chili for dinner.
It has fiber, good carbs and protein.
And did I say no oil, sugar or butter.
They freeze well in an airtight container and are perfect to be made on weekend when your toddler naps or when he wants to help in the kitchen and you are ok with a little mess.
Microwave when needed for a minute for a healthy snack with a pat of peanut butter or as is.
Cornmeal Pumpkin Muffins Recipe
- 1 cup cornmeal
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 cup applesauce
- 1 large egg
- 2 teaspoons sugar for dusting on top (optional, incase you need things to be a little sweet)
- 2 – 3 tablespoons chopped almonds, walnuts for crunchy topping.
1. Pre-heat oven to 350 F. Line a muffin pan with paper cups.
2. In the meantime, mix all the dry ingredients ( cornmeal, flour, baking powder, baking soda and salt) in a large bowl or a stand mixer.
Dump pumpkin puree, applesauce and egg in the same bowl.
Mix well for couple of minutes ( by hand) or a minute, if using a mixer on low-speed.
3. Scoop the mixture in paper cups.
Dust with sugar. Sprinkle chopped nuts.
4. Bake for 20 – 25 minutes till a tooth pick inserted comes out clean.
Enjoy warm or frezee for later.
Do you follow a lot of blogs?
I sure do. More than enough. I don’t subscribe to them but have them bookmarked and visit them time to time. And if something catches my eye, I add that recipe to my try list. And this does not even count my recipe inspiration board on pinterest.
I am addicted. And I am loving it.
Potato bread is one such recipe by a fellow blogger who actually pursued her hobby and went to a culinary school. Oh, what a life! As part of school, she learnt bread making and posted a potato bread recipe.
I have hated store-bought potato bread but her photos of potato bread made me want to try it.
So, this Sunday, I made potato bread. And I must say, it was a revelation. It is good bread for sandwiches and for sopping up gravies. It is mildly potato flavored, not too dense or not too light. Although Vipul became a fan, I think that this was a successful experiment – something I may not try again. Nothing against the bread, but just that there are more bread recipes pinned and vying for my attention!
Potato Bread Recipe
Makes 1 loaf
- 1/2 cup mashed boiled potato
- 1/2 cup milk
- 1/2 cup warm water
- 2 tablespoon honey
- 2 tablespoon butter
- 1 egg
- 1/4 cup water ( to proof the yeast)
- 2 teaspoon active dry yeast
- 1/2 teaspoon sugar
- 3 – 3 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon freshly grated ginger root
1. Take the potato , milk, water, honey and butter in a saucepan and warm them till the butter melts. Take off heat and whisk well. Set aside to cool.
2. Beat the egg.
3. Proof the yeast in water with the sugar. Wait for 5 minutes or till the yeast doubles over. If it doesn’t proof, discard and start with fresh yeast.
4. In the meantime, mix 3 cups flour with salt and ginger root and mix well with a spoon for a minute or so.
5. Add the yeast and the potato mix and then mix well for few minutes. Dump the sticky mix onto counter top and knead well with heal of your palm.
Repeat till you have a nice smooth dough.
Avoid adding more flour unless it is very sticky and does not come together after kneading.
6. Place this in a well oiled bowl, covered with oiled cling wrap, in a warm, draft free place to rise. The dough is risen well when it looks about doubled in volume and if you stick 2 fingers in it stays indented. This is called first rise.
It can take a couple of hours at least. Go nap or watch a movie.
7. After first rise, take the dough out of the bowl. Gently press it down and then roll into shape. Set aside for second rise.
The loaf should rise above the sides of the pan.
8. Pre-heat oven to 375 F.
Bake the loaf for 20- 25 minutes till golden brown or the interior reads 195 F at least.
Let cool and then slice.
My apologies for being a bit tardy in posting last week. Work got in the way and I didn’t have enough time to blog. I promise to do better this week.
Last night, I was mentally prepping menu’s for weekend and the week so I can shop accordingly. A fried egg sandwich came to my mind. Hmmm…that with coffee would be a good strat to the weekend. While thinking about bread, focaccia came to my mind. Only problem – I haven’t found focaccia in the supermarkets or even in a bakery here in Hyderabad. I needed a hearty bread for brunch.
So I looked up online to find an easy focaccia recipe and found one that needs minimal effort. Just mix all the ingredients up and let yeast do its work. The dough rises and flavours meld. A few hours later with minimal effort we had a chewy focaccia. It was denser due to whole wheat flour but I am sure half all-purpose flour and half whole wheat flour would result in a lighter bread while still being healthy. Olives added saltiness to the bread. Herbs in the bread enhanced its flavour so we could eat it as is. Which is exactly what Varun did after removing olives.
The recipe is very simple and requires very little effort beyond the initial kneading. If you have a food processor or a stand mixer then even that is minimal. Also, it is very versatile. Change the herbs – lemon – cilantro, roasted garlic, smoked paprika – sun-dried tomatoes per your mood. Play with toppings, mushrooms, fresh mozzarella, red onions. Its bound to surprise you with its flavour.
Give it a try this weekend. It can be dressed up into an elegant brunch with salad and wine or into a memorable breakfast with fried eggs and bacon.
Easy Peasy Whole Wheat Olive Focaccia Recipe
- 1/4 cup warm water
- 1 tablespoon sugar
- 2 teaspoons dry active yeast
- 3 cups whole wheat flour
- 1 cup water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons rosemary
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1 tablespoon olive oil for topping + 1 tablespoon to grease the pan
- 1/2 cup olives
1. In a large bowl, mix sugar in the water and add then add yeast. Set aside for 10 minutes till the yeast proofs.
2. Once proofed, add all the ingredients listed (other than olives) and knead for about 10 minutes. It will be sticky which is fine. Cover with a plastic wrap and set aside in a warm place to double. It takes about 3- 4 hours here but can take longer. Have patience with the first rise. Else the bread will not be soft.
3. Punch down the dough, and knead for 30 seconds again. Oil a baking pan well and spread the dough in this pan. You can leave this free form. Using your fingers, make dimples in the dough. Insert an olive in each dimple. Brush with olive oil.
Set aside for another 45 minutes to rise.
4. Pre-heat oven to 180F/350 C and bake the bread for 30 – 35 minutes till golden brown.
Remove from oven and let cool in pan.
Cut and serve warm. It goes well with salads, soups, or in an open faced sandwiches.
Vipul’s parents are in town for the summer holidays along with his uncle and aunt. The day begins and ends with food and food plans. What should we have for breakfast/lunch/evening snack/dinner? They are determined to fatten us up while they are all here!
I volunteered to make cinnamon raisin bread one weekend mainly to give them a break. But it’s so hot in Hyderabad that I could not bear the thought of being in the kitchen and near the stove. Breads are perfect in such weather. You mix and knead the necessary ingredients and step aside for a couple of hours letting yeast do its job. Come back in knead, roll and shape and again step out to do your thing while yeast continues its work. Once doubled, the bread is then baked in the oven and ready to be served.
So, bread it was. But what kind? Basic sandwich bread would be too boring, something like a focaccia too time consuming… I wanted something basic with just a little bit of oomph to impress my visiting in-laws. Cinnamon raisin bread was what I settled on. It’s a little bit beyond basic, goes perfectly with tea and is not too sweet. Perfect.
I looked up a few recipes online and most of them were for 2 – 3 loaves of cinnamon raisin bread which seemed a bit excessive. If my experiment was not successful then who would finish the remaining loaves? I stumbled across a recipe from food.com with a built-in calculator for 1 loaf. Oh good, now I don’t need to do the math. Luckily I had all the ingredients on hand and off I went to make us some bread.
A typical bread requires some sort of leavening agent like yeast to make it rise. And the leavening agents need time to do their magic. They cannot be rushed else it results in a hard bread. Patience is the key here. Slow rises in fridge and an extra third rise is considered to lend deeper flavor to the bread than the standard two rises. A few hours and a movie later, as the bread baked,our house was filled with enticing aromas of cinnamon. Everyone peeked into the kitchen one by one to get a whiff of when the bread would cool enough for them to taste. Even Vipul’s dad loved it with a hot cuppa tea after his nap.
Chocolate Cinnamon Raisin Swirl Bread Recipe
- 1/2 cup milk
- 1/3 cup warm water
- 1 tablespoon active dry yeast
- 1/4 cup butter softened
- 1/4 cup sugar
- 1 egg
- Pinch of Salt
- 2 – 2 1/2 cup whole wheat flour
- 1/3 cup raisins
- 2 tablespoons milk
- 2 tablespoons cocoa powder
- 1 tablespoon cinnamon powder
1.Heat the milk until it just begins to form bubbles on the edges and then set aside to cool.
2. Mix yeast in warm water and set aside for 10 minutes to froth.
3. Cream the butter and sugar together for a couple of minutes and then add the beaten egg to it.
4. Add salt to the flour and mix. Add the egg- butter mix, milk,raisins and the yeast to the flour and knead into a stiff dough. Start with 2 cups of flour, adding as necessary to knead the dough into form.
Grease a bowl with butter or oil. Place the dough in the bowl.Cover with a cling wrap and set aside for 2-3 hours till doubled in size in a warm draft free place.
5. Mix the cocoa and cinnamon powder and set aside.
6.Punch down the dough to its original size and rollout into a rectangle 1/2 an inch thick. Moisten the dough with the milk and then spread a layer of the cinnamon-chocolate powder on it.
7. Roll into a tight log (along the long edge). Place this loaf in a well-greased baking pan. Tuck in the ends. Cover loosely with a cling wrap and let this rise for another 30 -45 minutes.
8. Bake for 40 minutes at 350 F till golden brown. Brush the top of loaf with butter once the loaf is out of the oven.
Let cool before slicing.
Serve with tea, coffee, with some butter or jam or as is. Enjoy!
With the Easter Sunday approaching, everyone is planning their little gatherings. Egg hunts for kids and a brunch for adults. A perfect bread for such a holiday gathering would be the Challah. Perfect because yeast does all the work once you have kneaded the dough. Let the dough rise 2 times before braiding. Then raise once again. Bake and serve.
The best part of this bread making process is that when Jewish women make this bread, they ask for blessings for their family and anyone who eats this bread. Isn’t that such a lovely thought? The bread is made with love and anything that you make with love is bound to be extra flavorful!
It seems like a lot of work but it is spread over several hours so doesn’t really seem a lot. Plus it lets you focus on other dishes or simply chill! Braiding is initially a daunting thought but there are many Youtube videos describing how to braid a 4 – strand, 6 – strand challah. Either as a loaf or as a circular turban.
This recipe is from Smitten Kitchen but is halved as I couldn’t for the life of me think about using 8 cups of flour in any recipe. For 2 adults and a kid even 4 cups of flour are too much. It has resulted in a decadent challah which we ate warm as is from the oven and next day in a French toast.
- 1 tablespoon active dry yeast
- 1/2 tablespoon plus 1/4 cup sugar
- 1/4 cup olive or vegetable oil, plus more for greasing the bowl
- 3 large eggs
- 1/2 tablespoon salt
- 3 1/2 – 4 cups all-purpose flour
- 1 egg mixed with water and whisked for egg wash
- 2 tablespoons sesame seeds for sprinkling.
1. Dissolve the yeast and sugar in a cup of warm water. Let stand for a few minutes to proof ( or froth up).
If your yeast does not proof, discard it. Get fresh batch and try again. No pint continuing with bad yeast.
2. Whisk oil in the proofed yeast. Then add the eggs one by one and continue to whisk.
3. Now add the flour 1/2 – 1 cup at a time and continue to mix. When the dough is sticky, take it out on the platform and knead till smooth.
4. Put the dough in a well-greased bowl and cover with a cling wrap. Keep it in a warm place to arise for about an hour to hour and a half till double in volume. This will take longer in colder places. Be patient. Don’t rush through this step. As Deb points in her recipe, heat an oven to 150 F and then switch off. Keep this covered dough in oven to raise.
5. Take out the dough, punch it down and then knead it smooth. Again, let it raise till double.
6. Now take the dough and form 4 – 6 balls based on what you want to braid. Brush the loaf with egg wash. Let this rest for 30 – 40 mins and raise once more.
I divided the dough into half and then braided as I found it manageable but for a nice big loaf that you can use as a sandwich base, use the entire dough in one braid.
7. In the meantime, pre-heat oven to 375 F. Brush the bread again with egg wash. Dip your finger in egg wash, and then into sesame seeds and then press on each segment of the braid. That way all your seeds are distributed rather than randomly sprinkled.
8. Bake for 30 – 40 minutes till golden. Let cool on a rack before serving.
We moved offices last week at work and a couple of folks asked me when I would bring in sweets to inaugurate my new office. I didn’t really plan on any such thing but do I really need an excuse to bake?
I had a fresh pineapple at home, Vipul was working over the weekend, Varun was asleep – so it was meant to be. A quick search led to many recipes on Pineapple cake but I wanted a bread or a loaf recipe. Some tweaks led me to recipes that needed coconut milk, bananas or sour cream – none of which I had on my hand. I only had pineapple, eggs, whole wheat flour and bit of desiccated coconut.
I was about to give up when I found one recipe which had these ingredients and then I followed it. The bread came out to be lightly pineapple-y and crumbly but tasty nonetheless.
I let it cool overnight before bringing it to work. It was a perfect start to a Monday morning meeting. Totally unexpected, low in sugar and with a crumbly texture. Low efforts and high returns! Make sure you have enough napkins on hand to avoid crumbs all over your office floor!
Excuse the poor mobile camera photos – I didn’t realize that the loaf would be gone before I could take any decent pictures.
Crumbly Whole Wheat Pineapple Bread Recipe
- 2 cups whole wheat flour
- 1/2 cup desiccated coconut
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 eggs
- 1/2 cup butter, softened at room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1 cup pineapple chunks ( drained if canned)
- 1 1/2 tablespoon brown sugar
1. Pre-heat the oven to 350 F. Butter a loaf pan and set aside.
2. Sift and mix all the dry ingredients from whole wheat flour through cinnamon and set aside.
3. Beat the eggs with butter till pale yellow. Then add sugar and beat till smooth. Mix in the vanilla.
4. Fold in the egg mixture with the flour mix. Add pineapples and mix well.
5. Pour the mix into loaf pan. Sprinkle the brown sugar on top.
6. Bake for 45 – 55 minutes till a toothpick inserted comes out clean.
Cool completely before slicing. Serve with coffee or tea as the perfect afternoon snack!