A slice of Fresh White Bread

White Bread Loaf

Hii..
Baking is something which has always intrigued me..Being from a Science background (in fact Physics to be specific Oh Gosh!!), baking always gives me that exciting feeling which we used to have during our lab experiments. Sometimes even when I am extremely tired, the mere idea of baking fills me up with energy.. Well I had tried my hand at Cakes, Muffins, Cheesecakes so it was high time I tried baking a simple White Bread Loaf.. Yes something so basic yet so wonderful. After browsing through quite a few recipes I settled for this one. (no specific reason just an intuitive feeling that this should be good). And Boy it did turn out to be delicious.. One thing is for sure.Once you start baking breads at home, you won't feel buying one from the market!!

Before jumping to the Recipe which is actually very simple I would like to point out a couple of things which needs to be kept in mind while baking Breads!

Few Important Points

I. Proofing the active dry yeast is THE most important thing while baking a bread, you surely need to proof the yeast .

II. While proofing the yeast the water should be just the correct temperature. If its too hot then the yeast will die n if its not warm enough then the yeast will remain inactive. I test by putting a drop of water on the back of my wrist. It should feel warm. (Technically the water should be around 45 degree Celsius or around 110 degree Fahrenheit, if you have a food/kitchen Thermometer you can measure it).

III. After proofing the yeast should rise and foam up (not just bubbles but like a creamy foam)..if it does not then THROW and start afresh.

IV. If you are using INSTANT yeast then I guess it doesn't require proofing but I have never really tried that so can't comment . I have always used Active Dry and proofed it first.

V. The bread dough needs to be kept in a warm place. But never keep it under the sun because the temperatures might go up unexpectedly and the yeast might die due to the heat.

WHITE BREAD LOAF
Makes: One 9X5 Loaf

Ingredients

Active Dry Yeast

Active Dry Yeast - 2 and 2/3rd teaspoons
Water- 1 and half cups - Warm
Butter- 30gms (at room temperature-it should be soft)
Sugar- 3 teaspoons
Salt - to taste
All Purpose Flour / Maida (If you can mange to get hold of bread flour use that)  - 450gms (if using bread flour use 500gms)


Procedure for the bread
1. Take a Big bowl and add 1 cup warm water and 2 teaspoons sugar .Mix Well
2. Add the Yeast and Mix, now Sprinkle 1 more teaspoon of sugar.
3. Cover and keep for 10-12 mins, it should Foam (if it doesn't then throw and stat again)

Proofing

4. Add Butter, Another 1/2 cup warm water, Salt and Mix Well

Mixing the FLour

5. Mix in the flour (in batches) in the bowl and keep mixing till it looks like a dough.

6. Take out dough on the counter and knead for 7-8 mins (Not more than that)

Placing the dough for the 1st Rise

7. Place dough in greased bowl, cover (with food wrap or damp towel cloth and keep in a warm and humid place.
Now since it is winters and its difficult to find a warm and humid place so I do the following. I use a microwave-convection oven so I Heat little water in the microwave (micro mode) and take out the container. Now I place the dough container in the switched off microwave.After 30 minsTake the dough container out and reheat water and place the dough container again.

8. Dough should double in volume in 1 hour or so (more than the time the volume is important)

Cover and Rise

9.. Punch Down the dough and place in greased Loaf tin

Punching DOugh and Placing in Loaf Tin

10. Cover with damp cloth and let it rise (double up) in the microwave(switched off) for 40-45mins

Placing for 2nd Rise

13. Now take out the loaf tin and preheat oven (on convection mode) at 220 C (with some water in the baking dish) over the wire rack.

14. Once pre-heated replace the baking dish with the loaf tin on the wire rack.

15. Bake at 190 C for 30mins

Loaf ready and plced for cooling

16. Once done Cool the bread on a wire rack and then slice using a serrated knife.

Slice up

You can enjoy a fresh slice with some butter or jam. It is soft as a pillow.
NOTE: Best to consume it on Day 1 cause its ultra soft, but if consider having it the next day then you can toast/grill the slices!

The Any Time Snack - Garlic Bread Pinwheels

Garlic Bread Pinwheels

Hi....
I have always found Baking Breads very intriguing..There is always an element of suspense from the start till the end..And honestly a delicious home-baked Bread is always a pleasure for the family..
Me n N are one of those couples who find the regular 'Dal-Roti-Sabji' meals extremely mundane.. Its not that we always need something exotic to eat but yes definitely something different.. Some Garlic Bread and a bowl of Soup is one such example of a meal which we both thoroughly enjoy..

So here I was trying my hand at something which I had never tried before.. After browsing through the net I settled for a recipe on 'Café Garima'..
Though I named them 'GARLIC BREAD PINWHEELS'.. They turned out to be so delicious and went extremely well with a bowl of steaming hot soup, a perfect dinner for 'Dilli ki Sardi' ..

GARLIC BREAD PINWHEELS

Makes : Around 14-15 Pinwheels

Ingredients

For the Dough: 3  cups All purpose flour  (Maida)
1 tsp Instant yeast or 1 1/4 tsp Active dry yeast (If using active dry,proof in 1/4 cup of warm milk and a tsp of sugar from the recipe)
1 tsp sugar
1/2  tsp salt
1 and 1/4 cup warm milk
2 Tbsp olive oil/butter(melted)

For the Filling
2 Tbsp butter at room temperature
1 tsp mixed herbs (Optional) oregano,basil,rosemary and garlic powder,can use fresh or dry
¼ tsp fresh ground pepper
¼ tsp salt (If using unsalted butter)
1 Tbsp minced garlic
2 Tbsp fine chopped cilantro/coriander leaves
2 cubes of Processed Cheese

Procedure1. I think the most important thing while baking a bread is 'proofing of the yeast' .
I used 'Active Dry Yeast'..Proof the yeast by adding the sugar to 1/4 cup of warm milk. Mix well. The milk has to be just the right temperature- not too hot because that will kill the yeast not too cool because the yeast won’t proof. Add the yeast and mix , sprinkle some sugar granules on top of the yeast and rest covered for 10-15 minutes. The yeast should froth like soapy bubbles. If it doesn’t, throw the mix and start afresh.
Please Note : Never ever use the yeast if it hasn't turned foamy.

Left - Foamed Yeast--- Right - Flour

2. In a big bowl, take the flour, salt , melted butter/oil ,sugar and yeast. Mix well.

3.  Now add 1 cup of warm milk little by little in batches and keep mixing the dough.

4. Once the dough starts taking a shape transfer it to a flat surface and knead the dough for around 8-10minutes.
Please Note: Dough should turn soft, if its dry add little milk, if sticky add little flour

5. Transfer the dough into a Oiled Bowl (much bigger than the dough size). Cover with cling film or kitchen towl and leave at a warm place for 1.5 - 2 hrs for it to double in size. This is the second proofing. More than the time the doubling in size is important.

The filling

6. When the dough is almost twice, you can start making the filling in another bowl. Mix all the ingredients (except the cheese) in the bowl. It should look like a spread.

7. Once the dough has doubled, unwrap it and punch down the air gently. Now divide the dough into two halves.

8. Roll each half into a flat oval about 1" in thickness .

9. Spread the butter filling over it and then grate the cheese cube over it (1 cube per roll)

Rolling it Up

10. Now Roll the dough into a cylinder and cut into equal pieces with a sharp knife.

11. Grease you baking dish with butter/oil and place the pinwheels on the baking dish.

Ready to be Baked

12. Cover with cling film and keep for another 15-20 mins for re-proofing. It will rise some more and look fluffy

13. Preheat you oven at 200 degrees Celsius

14. After 20mins are done. Gently brush some milk over the pinwheels (milk-wash).

15. Bake at 180 degrees Celsius for 22-25 minutes till the surface looks golden.

16. Serve Hot.

It goes every well with Soup and you also add some Grilled Chicken to the Menu.
Bon Appétit

Garlic Bread Pinwheels

The Bengali New Year with Stuffed Minced Meat Buns

Freshly Baked Stuffed Buns

The Bengali Couple

Hii..
The Best part about being an Indian is the number of festivals we celebrate..And to top it if you're a Bengali then every festival is associated with some delectable veg and NON-veg food..
(And also Saris and Round Bindis for the damsels and dames)..

This time for Poila Baishakh aka the Bengali New Year, after having a delicious lunch prepared by MIL, it was my turn for dinner. I wanted to do something different from the usual Bong Cuisine..

Well New year without Lamb/Mutton would be very dull so after some net surfing I decided to combine two recipes to make some STUFFED MINCED MEAT BUNS (Buns Stuffed with MINCED LAMB/ GOSHT KEEMA).. I clubbed it with a yummy Chicken Malai Tikka (Click for the Recipe) whose recipe I 'll share in my next post..

Baking Breads at Home have always intrigued me. Though the recipes are mostly simple yet the 'Yeast' plays an extremely important role. The bread dough rising properly while Proofing is an Eureka Moment for all bakers. The fate of the bread depends on it..

Well coming back to the recipe, I have it in two parts. The first one being the Keema Stuffing for which I have adopted the Dhaba Keema recipe by Aditya Bal. The second part is the Buns ofcourse, which I have borrowed and modified from Joy of Baking website.

STUFFED MINCED MEAT BUNS (Buns Stuffed with MINCED LAMB/ GOSHT KEEMA)

Makes: 12 Stuffed Buns

Part 1 - Minced Meat Stuffing / Keema Stuffing

Ingredients for the Keema Filling

Ingredients
1/2 Kg Boneless Mutton, Minced
1 Tablesp Oil
1 Bay Leaf  / Tej Patta
5 Green Cardamom / Elaichi
2 Teasp Cumin Seeds / Jeera
2 Cloves / Laung
3 Medium Sized Onions, Chopped
1 Tablesp Garlic, Chopped
1 Tablesp Ginger, Chopped
1 Tablesp Butter
1 Green Chilli, Finely Chopped
1/2 Capsicum, Chopped
1 1/2 Teasp Turmeric / Haldi
1 Teasp Red Chilli Powder / Lal Mirch Powder
2 Teasp Cumin Powder / Zeera Powder
2 Teasp Coriander Seeds Powder / Dhaniya Powder
Salt, To Taste
Asafoetida / Hing, A Pinch
3-4 Tablesp Milk
1/2 Cup Tomato Ketchup
3 Teasp Sugar
Juice Of 1/2 Lemon
Water

Procedure:

Keema being Cooked

1. In a pan add oil, bay leaf, green cardamom, jeera and cloves. Let them release the aroma.

2. Now add chopped onions. Saute till golden brown. Remove the bay leaf.

3. Add garlic, ginger and butter. Saute.

4. Add the green chillies and capsicum. Saute till the capsicum is wilted a bit. (For about 3-4 minutes). De glaze with some water.

5. Now add the masalas: turmeric powder, red chilli powder, zeera powder, dhaniya powder, hing and salt. Saute. Add a teaspoon of water and mix.

6. Add the mutton mince. Saute for 3-4 minutes. Add milk and mix well.

7. Add the tomato ketchup, sugar and lemon juice. Cook for 10 minutes on medium flame.

8. Add 1 cup water. Cover and cook till the water evaporates and the mutton is well done.
Keep Aside to cool down.

Part 2 - Stuffed Buns

Ingredients:

Starting with the Dough

1 cup (240 ml) Milk
2  teaspoons of Active Dry Yeast
3 teaspoons White Sugar
3 1/2 - 4 cups (455 - 520 grams) All Purpose Flour/Maida
1/2 teaspoon salt
5 tablespoons (70 grams) butter, melted
1 large Egg
1 large Egg, lightly beaten with 2 teaspoons of Cream/Milk- Egg Wash


Procedure:1. In a small saucepan, or in the microwave, heat the milk until lukewarm (about 100 degrees F or 38 degrees C). Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is foamy. (if Yeast doesn't turn foamy throw this mixture and try again)

Yeast Turns Foamy

2.Meanwhile in the bowl Combine the flour, sugar and salt. Once the yeast is foamy, gradually add to the flour mixture and mix until the dry ingredients are moistened.

3. Add the melted butter and a beaten egg and mix until incorporated. Continue to knead the dough (for atleast 15-20 minutes) until it is silky smooth and elastic. Add more flour if necessary. (if dough gets too sticky).

4. Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap  and place in a warm spot to rise until it has almost doubled in size (about 1 1/2 - 2 hours).

5. When the dough has doubled in size, gently punch it down to release the air, and divide into 12 equal pieces. Form each piece into a small round ball, flatten it and stuff it with the prepared Meat/Keema mixture and roll into a ball.

The Rise of the Bread Dough in around 2 hours

6. Place the balls on a greased tin or on a parchment lined baking sheet (They should be spaced so they have enough room to double in size.) I did 4 buns at a time. Make an egg wash of one beaten egg with 2 teapoons milk/cream, and brush the tops of the buns with the wash. Lightly spray a piece of plastic wrap with some oil, and place lightly over the buns. Place in a warm spot until almost doubled in size (about 60 minutes)- reproofing.

Stuffing the Buns and Re-Proofing with Egg Wash on Top

7. Preheat oven to 400 degrees F (200 degrees C). Brush the tops of the buns with the egg wash (again), Place the baking sheet in the preheated oven and bake for about 12 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Serve Warm.

And the Stuffed Minced Meat Buns finally

Dinner was thoroughly enjoyed by everyone at home. We had the buns with Murg Malai Tikka and some Shorba (Soup). Before I call it a day Here's Wishing you all  SHUBHO NOBO BORSHO that is A VERY HAPPY NEW YEAR and I hope the coming year brings you many many reasons to smile!! Thanks for reading!