Apr 25, 2015

Overnight Bread

For this week last bread I wanted to try sourdough bread. But I was a bit confused in making sour dough starter. Not only confused but little scared to try my hands on sourdough starter especially for this BM. . Because I don't want to waste time, I have very less time to finish all my bakes. And now I still have to bake my last four bakes. So I decided to make a overnight bread, this also very new to me. I don't know whether I get a perfect texture and shape or not. My first attempt was a big flop the bread turned out heard and dense, we felt very difficult to finish that bread. Were I made a mistake I didn't remember I have to recollect my memory. May be I have added a very less amount of yeast!!! may be I don't know. But the second time I was very much happy with the bread it is soft and not much dense. But one thing I realize is  making overnight bread is much easy then normal bread, if you like that flavor.
Let's check the recipe..
 photo OVNB.jpg INGREDIENTS:----
Whole wheat flour  ----  1 cup
All purpose flour  ----  2 cups
Yeast   ----  1/4 teasp
Sugar   ----  1/2 tea sp
Salt   ----  1/2 tea sp
Milk   ----  1/4 cup
Water  ---  3/4 cup
Method :---
1. Mix all the ingredients in a big bowl.
2. Knead this dough for 10 to 15 minutes make a soft and stiff dough.
3. Give a loaf shape grease a loaf tin and place the dough in the loaf tin cover with a cling wrap and leave it a side for half an hour .In the original recipe they give 1 to 2 hours time before keeping it in the fridge but in Chennai humid climate I think in one hour the first rise will be finish so I kept it out side for half an hour out side so that the raising process will start in the dough.
4. Keep the loaf tin in the fridge for over night.
5. Next morning take it out and leave it a side for 45 minutes to carry on the raise.
6. Pre heat the oven at 200 degree C. and reduce the heat to 180 degree C.
7. Bake the bread in pre heated oven for 30 to 40 minutes or till golden on top...


   


Apr 24, 2015

Spinach Swirl Bread

I wanted to make a colored bread with natural colors from vegetables. Like a beautiful pink from Beetroot and green color from spinach. But some how I for got to buy beet root and I don't have time for market.So I skipped that idea and made plain dough and spinach dough. I got a very light green color because I added 1 tab sp of spinach paste but I gave 2 tab sp spinach paste in ingredients so you can get a nice dark color. I made the dough egg less if you like can add one egg to the dough.. 
 photo 012sb.jpg INGREDIENTS:---
Wheat flour – 2 cups
Yeast – 1 teasp
Sugar – 1 tea sp
Cumin seeds – 1 teasp (lightly roasted and crushed)
Spinach paste – 2 tab sp
Garlic – 1 tab sp crushed
Salt – 1/4 tea sp
 Gluten powder  ---  1 tea sp
Milk powder – 1 tab sp (optional)
Butter – 1 tab sp softened 

METHOD:---
1. In 1/2 cup warm water add yeast and 1 tea sp sugar and mix well and leave in a warm place for 10 min. to rise and become creamy and bubbly.
2. Now in a big bowl add butter, flour and salt and rub well then add gluten powder, milk powder, spinach paste, crushed garlic, crushed cumin seeds and yeast mixture and make soft dough.
3. Then place this dough on a floured surface and knead for 10 min. or till dough become smooth and elastic.
4. And place the dough again in a big bowl grease little butter on top and cover and leave in a warm place for 1 - 2 hours or till it become double in size.

FOR THE PLAIN DOUGH:--
Wheat flour – 2 cups
Warm water  ---  1/2 cup
Yeast – 1 teasp
Sugar – 1 tea sp
Gluten powder  ---  1 tea sp

 Warm milk  ----  1/2 cup
Salt – 1/4 tea sp
Milk powder – 1 tab sp (optional)
Butter – 1 tab sp softened

To knead the dough:--
1. In 1/2 cup warm water add yeast and 1 tea sp sugar and mix well and leave in a warm place for 10 min. to rise and become creamy and bubbly.
2. Now in a big bowl add butter, flour and salt and rub well then add gluten powder, milk powder and yeast mixture and make soft dough with 1/2 cup warm milk.
3. Then place this dough on a floured surface and knead for 10 min. or till dough become smooth and elastic.
4. And place the dough again in a big bowl grease little butter on top and cover and leave in a warm place for 1 - 2 hours or till it become double in size.

 photo ssb.jpg NOW LET'S CHECK HOW TO MAKE SWIRL BREAD:---
5. After the first raise punch down both dough s and knead for 2 min on a floured surface.
6. Now take the spinach dough on a floured surface and roll in to a thick circle.
7. Then take the plain dough on a floured surface and make same sized thick circle like spinach dough.
8. Now place the both circles on top of the other and roll like a swirl (like a Swiss roll) and close the both ends with little milk.
9. Place this roll in a greased loaf pan in a warm place till it became double in size.
10. In the same time pre heat the oven at 175 degree C. or 10 min.
11. After the second raise brush the roll with milk on top and bake it on a pre heated oven for 40 minutes or till it turn golden color on top then remove from oven and leave it a side and let it cool before serving.
12. Slice the Spinach swirl bread after it cool down and enjoy as a breakfast with peanut butter or jam or cheese.
If you want you can use All purpose flour in the place of wheat flour.