We Knead To Bake #1

Reposting my earlier post on Whole Wheat Garlic Pull-Apart Rolls for Aparna's We Knead to Bake Event.
 


 


Whole Wheat Garlic Pull-Apart Rolls



Ingredients:
Recipe Source: Easycooking

Whole Wheat Flour/Atta - 1 cup
All-purpose Flour/Maida - 1 cup
Lukewarm water - 1 cup
Dry yeast - 1 tsp
Sugar - 2 tsp
Salt - to taste
Olive Oil - 2 tsp

For Garlic spread
Olive Oil - 2tbsp*
Garlic cloves - 4-5 finely chopped
Green chilly - 1 finely chopped



Method:
  • Mix together warm water,sugar,salt and yeast and keep aside for 5-10 minutes to froth.
  • In a bowl, add atta and maida. Pour in the yeast mixture along with olive oil, little at a time and knead the dough to form a smooth dough. (You may not require the entire quantity so add as required)
  • Knead the dough for 5-7 minutes or till the dough becomes smooth and elastic. (Add flour a tsp or two if you feel the dough is too sticky).
  • Coat the bowl with some olive oil and place the dough in it and smear oil around the dough.Cover the bowl with a damp towel and let the dough rise to double its size in a warm place for 45 - 60 mins.
  • To make the garlic filling, mix together all the ingredients mentioned for the filling to a spreadable consistency and keep aside.
  • Grease a loaf pan with some oil and keep aside.
  • Punch down the dough and knead for 2-3 minutes. Divide the dough into two equal portions.
  • Dust your work space with some flour and roll the dough into a rough rectangle, about half an inch thick. Smear half of the garlic spread. Roll the rectangle and cut into two and further into two more, so that you end up with four spirals. Place the rolls carefully into the greased pan.
  • Repeat with the other half of the dough. Apply any remaining garlic spread on top of the dough and brush with some milk.
  • Cover the loaf pan and allow the rolls to rise for 30-45 minutes.
  • Meanwhile, preheat the oven to 180C.
  • Bake the rolls for 20-25 minutes or till the top portion of the dough becomes golden and the bread sounds hollow when tapped.
  • Brush the top of the rolls with softened butter immediately after removing from the oven.
  • Run a knife around the edges and immediately remove the rolls from the pan and cool on a wire rack.









A dough with a hole!!


Well, I am not crazy about doughnuts, but I do munch on them, given a chance. Usually, doughnuts are deep-fried, which makes them calorie laden. And so when I decided to make doughnuts, I decided to bake it. As usual, Google helped me in my search for baked doughnuts. Heidi of 101 cookbooks had baked doughnuts and followed her recipe to the core. As I said before, breads have never disappointed me. This time too it was no difference.


Ingredients:
Recipe Source: 101 Cookbooks

For Dough
Warm milk - 1 1/3 cups (divided)
Yeast - 2 1/4 tsps
Butter - 2 tbsps
Sugar - 2/3 cup
Eggs - 2
All purpose flour - 5 cups
Nutmeg, grated - a pinch
Salt - 1 tsp

For decoration
Butter, melted - 1/2 cup
Sugar - 1 1/2 cups
Cinnamon - 1 tbsp (optional)

Method:
  • Place 1/3 cup of warm milk in a big bowl. Stir in the yeast and set aside for 5 mins or so for the yeast to bloom.
  • Stir melted butter and sugar and the remaining cup of warm milk in a bowl. Add this to the bloomed yeast mixture.
  • With a fork, stir in the eggs, flour, nutmeg and salt; until the flour is incorporated.
  • Mix all the ingredients with a dough hook or with your hands to form a smooth dough. {Add few flour if the dough is too sticky or add little milk if the dough is too dry.}
  • The dough should pull away from the sides of the bowl.
  • Turn it out onto a floured counter-top. Knead for a few times, till the dough is barely sticky and shape it into a big ball.
  • Transfer the dough to a buttered bowl. Cover with a clean wet cloth and put it in a warm place. Let it rise for an hour or until the dough has doubled in size.
  • Punch down the dough and roll it out 1/2 inch thick on a floured counter-top.
  • Cut out circles with a cookie cutter.
  • Transfer the circles to a parchment lined baking tray and stamp out the smaller inner circles using a smaller cutter. {If you cut the inner holes out earlier, they become distorted when you move them.}
  • Cover the baking tray with a clean wet cloth and let it rise for another 45 mins.
  • Bake in a preheated oven at 190 C for 8-10 mins, until the bottoms are just golden. {Start checking around 8 mins onwards}.
  • Meanwhile, melt butter in a bowl.
  • Place sugar in a seperate bowl.
  • Remove the baked doughnuts from oven and let it cool for a minute or so.
  • Dip each doughnuts in the melted butter and toss quickly in the sugar bowl.
  • Likewise, you could melt some chocolate and dip ot brush the chocolate on the top of the doughnuts.
  • Serve immediately.


Tips:
  • Never overbake the doughnuts as the continue to bake for few minutes once out of the oven.
  • Cut out bigger holes in the centre of the doughnuts as they tend to rise even more when they are baking.
My Notes:
  • Always use good quality yeast.
  • The time taken for yeast blooming depends.
  • Also, the time taken for the dough to rise also depends upon the climate and the quality of the yeast used. Mine took almost 2 hours to rise.
  • You could use warm water instead of milk.
  • You could also substitute the maida with wheat flour.
  • Remember to cut the doughnuts atleast 1/2 inch thick, otherwise it would look skinny like the ones you see in the pictures above. *smiles*.

 


 

Brioche Bread


Unlike cakes, breads have never disappointed me. So, this year, as a part of my NY Resolution, I have decided to concentrate more on baking with yeast. So to start off, I baked this brioche bread and it turned out quite well. Now, you can find different variations of brioche if you google for it. I choose to bake the one which had come in the latest issue of Vanitha Pachakam.

 

Ingredients:
Recipe Source: Vanitha Pachakam (Issue:Dec 2012-Mar 2013)

1. All purpose flour - 500 gm
    Sugar - 90 gm
    Salt - 10 gm
    Dry Yeast - 10 gm
    Butter - 125 gm
    Eggs - 2
    Milk - 100 ml
2. Cardamom/Nutmeg powder - 4 gm
3. Golden raisins - 5 gms
 
Method:
  • Mix all the ingredients listed under #1 in a large bowl and knead the dough.
  • Add the 2nd and 3rd ingredients to the above mixture and knead well to form a smooth dough.
  • Place the dough in a loaf tin and cover it with a clean wet cloth.
  • Allow the dough to proof for 2 - 2 1/2 hrs or until it has risen well above the top of the loaf tin. It should spring back when gently tapped on the top with a finger.
  • Meanwhile preheat the oven to 180 C.
  • Bake the briohe until it is well browned on top for about 25-30 mins. It should sound hollow when tapped on the top.
  • Remove from the oven and turn the brioche onto a cooling rack and allow it to cool.



 
Notes:
  • I halved the recipe that was mentioned in the magazine.
  • The original recipe uses cardamom. Since, I don't like the taste of cardamom, I substituted it with nutmeg.
  • The time taken for blooming depends on the quality of the yeast used. So, make sure that the yeast used is new.
  • Soak the raisins in water for sometime before adding it to the dough.
  • The original recipe says to bake the brioche for 15 mins. However, if you need to get the brown color,you need to bake for atleast 25-30mins (my experience). Anyways keeping checking after 25 mins.