Sneha's Recipe: Bread

Showing posts with label Bread. Show all posts

Soft Bread Rolls For Soup#BreadBakers

In: Bread, Bread Bakers, Egg

These soft and buttery, these fresh bread rolls are perfect for soup. They’re pillow-soft, most delicious & have a buttery texture. Your family will demand you bake them on repeat.

Cup Measurement = 250Ml Cup
Ingredients
2½ Cups All Purpose Flour
30 Grams Salted Butter
1 Egg
125 Ml Milk
½ Teaspoon Salt
3 Tablespoons Sugar
12 Grams Instant Yeast

For The Topping

1 Egg Yolk mixed with a tablespoon milk or water

Sesame Seeds - as required

Method
Prepare The Dough

Add all of the ingredients(milk, sugar, yeast, egg, butter, salt and flour) into a bowl and mix them them together to form a shaggy mass of dough. Take this dough on to work surface and knead the dough until it is very soft, smooth and elastic.

Grease a bowl with oil and place the dough in it, cover and let it rise till double in volume.

Once the dough is risen, punch the dough and flatten it into a round circle. Divide the dough into equal 8 pieces.

Roll each into shape of a round ball.

Place them in a oiled baking tray.

Cover and let them sit and rise in a warm environment until they are double in size.

After the dough balls double in size. Brush the rolls with egg and sprinkle sesame seeds on each roll.

Bake at 200°C preheated oven for 14 - 15 minutes.

When they are baked brush the with butter and place them on a cooling rack to cool.

Perfectly baked soft and buttery rolls for soup.

Cut the rolls in the center and place a cube of butter. Serve with a hot bowl of soup.. Enjoy!!
My Notes

These soft dinner rolls can be stored at room temperature in a zip lock bag or airtight container. They will last for 1-2 days. If you want to keep them fresh longer, you can also place them in the freezer for up to 2 months.

Labels: Bread, Bread Bakers, Egg, Rolls

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Breads To Pair With Soup.

Artisan Bread Bowls from Food Lust People Love
Brazilian Cheese Bread from Passion Kneaded
How to Make a Crusty French Baguette from The Wimpy Vegetarian
No Knead Bread from Making Miracles
Pao de Milho from A Messy Kitchen
Skillet Corn Bread from A Day in the Life on the Farm
Soft Bread Rolls for Soup from Sneha's Recipe
Sourdough Breadsticks from Zesty South Indian Kitchen
Whole Wheat Rolls for Soups and Sandwiches from Karen's Kitchen Stories

7 comments

Air Fryer Small Sourdough Sandwich Bread#SundayFunday

In: Air Fryer, Bread, Sandwich Bread

Wanted to try baking bread in a airfryer, seen so many reels, so tried it and it turned out fantastic. No need for a dutch oven now you can bake bread in a airfryer too. Such an easy way to bake bread.

Ingredients
3 Grams Salt
110 Grams Water
33 Grams Active Sourdough Starter
170 Grams Bread Flour or All Purpose Flour
Method

Combine active starter, salt, and warm water in a large mixing bowl. Mix in the flour, then knead lightly until a shaggy dough forms.
Cover the bowl with plastic wrap (or aluminum foil) and let the dough rest at room temperature for bulk fermentation, about 6-8 hours.
For the first two hours of the bulk ferment, try to do 3 – 4 rounds of stretch and folds. Start with the first one at least 30 minutes after mixing the dough.

Flatten the dough into a rectangle, and gently fold about 1/3 of the dough from one short edge over toward the center, then repeat with the opposite edge so they overlap a bit. Rotate the dough 90 degrees, then gently roll it up. Finally, shape it into loaf.
Place the dough in a proofing basket lined with a lightly floured tea towel. Cover with a plastic bag and refrigerate overnight.
The next morning, preheat your air fryer @ 180°C for about 5 minutes.

Place a piece of parchment paper over the basket, and gently turn the basket upside down to release the dough onto the paper.Place the bread in a baking pan.

Score the top of the dough with a sharp knife or razor blade.
Reduce the temperature to 160°C. Place 3 -4 ice cubes.

Place the pan in the basket. Bake it for 20 - 25 minutes.

When baked remove the bread from the pan,

turn it and bake for another 5 minutes @ 180°C for 2 - 3 minutes

or until the bread starts to brown at the bottom.

Remove the bread from the oven and cool on a wire rack.

Cool & slice, see how soft and airy the bread is.

Labels: Air Fryer, Bread, Sandwich Bread, Sourdough,Sunday Funday

Let's take a look at the other Homemade Breads being shared today.....

Air Fryer Small Sourdough Sandwich Bread from Sneha's Recipe
A Magical Small Sourdough Loaf from A Day in the Life on the Farm
Herb Flatbread from Culinary Cam
Homemade Pitas from Amy's Cooking Adventures
No Knead Ciabatta from Sid's Sea Palm Cooking
Orange Cinnamon Swirl Bread from Mayuri's Jikoni
Parmesan Pull-Apart Bread from Karen's Kitchen Stories
Two Ingredient Cottage Cheese Rolls from Our Good Life
Vanilla Mirabelle Plum Jam - Small Batch from Food Lust People Love

6 comments

Vegetarian Cornbread Casserole#BreadBakers

In: Bread, Bread Bakers, Casserole

Casserole's are so easy to assemble and bake. This Vegetarian Cornbread Casserole takes just 25- 30 minutes of prep before baking in the oven. When it comes out, it smells amazing it’s puffed and golden with the most delicious aroma. Cozy and warming, this is real comfort food! Serve it with Coleslaw and dinner is ready!

A simple tasty weeknight dinner. Took this casserole for a dinner party and it was a hit!! What I like about this recipe is that this can be baked ahead and reheated. You can add or sub other veggies (for the corn) to the sauté- diced zucchini, spinach, mushrooms etc.

Serves 8 - 10
Ingredients
For The Filling
1 Tablespoons Olive oil

1 Tablespoon Butter
1 Medium Onion - diced
¼ Cup Diced Red Bell Pepper
¼ Cup Diced Yellow Bell Pepper
¼ Cup Diced Green Bell Pepper
4 Cups Fresh Corn - can use frozen
2 Green Chillies - diced
1 Teaspoon Cumin powder
1 Teaspoon Coriander powder
1 Teaspoon Smoked Paprika
¾ Teaspoon Salt
2 Tablespoons Chopped Coriander Leaves
For The Batter
½ Cup Cornmeal
½ Cup All Purpose Flour
¾ Teaspoon Salt
2 Teaspoons Sugar
2 Teaspoons Baking powder
2 Large Eggs
1 Cup Sour Cream
¼ Cup Melted Butter - slightly cooled.
1½ Cups Grated Cheeza Cheese

Method
Preheat oven to 180°C.

For The Filling
In a large skillet, sauté onion & chillies in oil & butter over medium low flame until fragrant and light golden. Then add the bell peppers and cook 2 minutes. Add the corn, sauté 3-4 minutes. Now add the spices and salt, sauté for a minute, then switch off the flame. Add the chopped coriander leaves. Keep this aside.
For The Batter

In a large bowl, add cornmeal, flour, salt, sugar and baking powder, and whisk.
In a another bowl, whisk eggs and sour cream. Gradually whisk in the melted butter.

Combine the sautéed mixture to the dry ingredients along with the egg mixture and mix well. Add half of the grated cheese. Pour the batter into a buttered baking dish ( 8×9, 11 x 7) or you can bake it in a 10-inch cast iron skillet).

Top with the remaining cheese. Batter should not be over 2 inches high.

Bake uncovered, for 25-35 minutes or until puffed and golden (it will dome)!

Sprinkle with chopped coriander leaves!

Slice & serve warm.

Labels: Vegetarian, Casserole, Cornmeal, Corn, Bread Bakers, Bread, Quick Bread, International Cuisine, Eggs, Side Dish

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient. Thanks to this month’s host Dorothy from Shockingly Delicious.

Candied Ginger Cornbread (with crystallized ginger) | Shockingly Delicious
Corn Meal Batty Cakes | Karen's Kitchen Stories
Cornbread Cupcakes | A Day in the Life on the Farm
Vegetarian Cornbread Casserole | Sneha's Recipe
Easy Cowboy Cornbread Casserole (Vegetarian Dinner) | The Wimpy Vegetarian
Mom's Golden Cornbread | Food Lust People Love
Corn Free Skillet Corn Bread | A Messy Kitchen
Gluten-Free Hush Puppies (Fried and Air Fryer) | Cook with Renu
Gluten-Free Sugar-Free Cornbread | Culinary Cam

6 comments

Keto Eggless Almond Four Yeasted Bread#SundayFunday

In: Almond Flour, Bread, Coconut Flour

This is taste and has a texture like real bread, you can make garlic toast, pizzas and they were amazing. This is vegan, gluten free, low carb it has no eggy taste and toast perfectly. Used this bread even to make stuffing and it tasted so good.

I made one small “boule” shape for the stuffing and put the remaining batter in a loaf tin.

Recipe Source here
Ingredients
Dry Ingredients
300 Grams Almond Flour
60 Grams Coconut flour
40 Grams Finely Ground Golden Flaxseed
45 Grams Finely Ground Psyllium Husks
14 Grams Baking Powder
12 Grams Instant Yeast
1½ Teaspoon Pink Himalayan Salt
Wet Ingredients
45 Ml Apple Cider Vinegar
45 Ml Coconut or Olive Oil
460 Ml - 480 Ml Warm Water
Method
Preheat the oven at 100°C ,when the oven is heated switch it off and leave the light on.

In a large bowl, whisk the almond flour, coconut flour, flaxseed, psyllium husk and baking powder until well combined. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.
Add the apple cider vinegar, coconut oil and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.

Shape the dough into a loaf and place into a loaf pan measuring 7x3.5x3" or any suitable pan lined with parchment paper. For Boule, mold the dough into a round shape. Sprinkle with 1 to 2 tsp arrowroot powder (optional) and make 3 cuts on the top of the dough.
Cover the dough loosely with a dry towel. Sprinkle some coconut flour on the top of dough to prevent it from sticking to the towel.

Pour sufficient boiling water into a baking dish that fits the oven. Place the baking dish with boiling water at the bottom of the oven and the dough above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing process.

After an hour or so, remove the towel and the baking dish with water. Turn on the oven heat at 180°C to start the baking. It's not necessary to pre heat the oven.

Tent the bread pan with a foil for at least 45 minutes of baking. After 45 minutes remove the foil and continue to bake until a a wooden skewer inserted comes out clean and the top of bread should be hard and crusty. Internal temperature should be around 96 to 98°C. Turn off the oven, remove the bread from the pan and let it sit on a sheet pan with the parchment paper inside the oven for about 40 to 60 minutes. The residual heat will ensure the bread is properly cooked and the crumbs are drier.