Sneha's Recipe: Bread Bakers

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A Tangzhong Method French Loaf With Seeds#BreadBakers

In: Bread Bakers, Breads, French Loaf

The Tangzhong method involves cooking one part of flour with five parts of water to form a roux. When the Tangzhong is added into other ingredients that go into a bread dough, it produces light, tender and soft bread.
This method of using Tangzhong is often seen in South Asian breads and it seems to have created by a Chinese woman.

This bread was on my to do list from a long time, but, somehow making this was always not now.. next time. This month I, just wanted to bake a french loaf to make a Sub Style Sandwich, thought why not make a seeded bread. Here is my soft and delicious Tangzhong method bread.

Our Host for Bread Bakers this month is Mayuri Patel, the theme given to us by her is "Bread With Seeds".

Ingredients
For The Tangzhong (Flour-Water Roux)
1/4 Cup All Purpose Fllour
1.1/4 Cup Water

For The Dough
500 Grams All Purpose Flour - reserve 1/2 Cup for dusting
1 Tablespoon Sugar
1 Teaspoon Salt
1 Tablespoon Heaped Fresh Yeast
1/4 Cup Milk
1/2 Cup Water
All of the Prepared Tanzhong
50 Grams Butter -cut into small pieces
Oil as required
1/4 Cup Mixed Seeds

Method
The Tangzhong (Flour-Water Roux)

Whisk together lightly the flour and water in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening.

Keep stirring/ whisking constantly so that no lumps form and the roux is smooth.

The roux will turn pale and thicken, do not thicken it too much since when it cool is will thicken more. Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least. I left it in the fridge and used it the next day.

The Bread Dough

I made this dough in the food processor. This dough can be made by hand but the dough is a bit sticky and can take some time and effort to knead by hand. Do not add more flour to make it less sticky either!
Put the flour, salt, sugar, milk, water and yeast in the processor bowl and pulse a couple of times to mix. Then add the tangzhong and run it till smooth , add the flour and run on slow speed until the dough comes together. Add the butter and process till you have a smooth and elastic dough which is just short of sticky dough.

Take this dough on to oiled work surface, oil your hands too. Sprinkle little four and start to knead the sticky dough using your bench scraper lift the dough and give it about 20 to 30 turns or till it's smooth.

Form the dough into a ball and place it in a well-oiled bowl turning it so it is well coated. Cover with a towel and let the dough rise for about 45 minutes or till almost double in volume.

Once double in volume, place the dough on your work surface dusted with flour. Divide it into two parts. One part keep it bigger, to make a long 15 inch french loaf bread and one half of the size of what is made.

Pat the dough into a flat rectangle sprinkle the seeds(reserve a few for the top) and fold the dough to incorporate it well. Again pat it onto 15 inch long rectangle and roll the dough into a long long loaf. Brush the loaf with milk sprinkle the remaining seeds on top and press them lightly. Place the bread on to baking tray and brush it again with milk.

Leave it to rise for another 45 minutes. In the meantime preheat the oven to 200 degrees and bake it for 30 minutes. Brush the loaf with butter and keep it to cool on a wire rack. Slice slather it butter or mayo and enjoy.

Made a delicious Sub Style Sandwich with this bread recipe to be posted on 18th of this month.

Labels :Seeds Bread, French Loaf, Bread Bakers, Breads, Tangzhong Method

Check out the Seeded Breads that our fellow Bread Bakers have baked this month:

Almond Poppyseed Bread from A Day in the Life on the Farm
Crunchy Seed Braid from All That’s Left Are The Crumbs
Fennel and Poppy Seed Rolls from Mayuri’s Jikoni
Onion &amp Poppy Seed Bialys from Baking Sense
Savory Seeded Focaccia from Palatable Pastime
Seeded Ficelle Bread from Karen’s Kitchen Stories
Siddu from The Mad Scientist’s Kitchen
Six-Seed Soda Bread from Food Lust People Love
Sugarless Multiseed Rye Bread from CookwithRenu
Tangzhong Method French Loaf With Seeds from Sneha’s Recipes
Vegan Seeded Challah Bread from Cook’s Hideout

#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.

8 comments

Sourdough Flatbread#BreadBakers

In: Bread Bakers, Breads, Flatbread

This sourdough bread has a great taste and flavor, but does not rise like a yeast dough. I do not know why my bread does not rise like other's, since seen many breads with sourdough that look so beautiful risen. Am very soon going to attend a class on sourdough baking.

Ingredients

1 Cup Well Fed Starter
1 Teaspoon Salt
1 Teaspoon Sugar
1/4 Cup Whole Wheat Flour
2 Cups All Purpose Flour
1/2 To 3/4 Cup Warm Water

Method

Knead the above to soft dough. The dough will be sticky but do not add more flour. Oil your hands and fold for a 15 to 20 turns or till it is not very sticky but form a soft round ball. Keep it in an oiled bowl. Cover it loose with a plastic or towel and keep it to rise. Kneaded it at 2 pm at 5 pm kept it in the refrigerator.

Next day morning took the dough out and kept it on the counter for 1.1/2 hours to come to room temperature. Lined a baking tray with aluminum foil and oil it well, patted it into an oval shape.Brushed it with warm water. Baked it in a preheated oven at 200 degrees C for exactly 35 minutes.

When done take it out and spray it with little water, cover it with a towel and keep it aside.

Slice it and enjoy.

This bread paired perfectly with Smoked Saucy Paneer Gravy ( recipe follows)

My Notes
Water will depend on the hydration of the starter. I, used 1/2 cup only.

This dough does not rise like the yeast dough, double it's volume. It rises a little. But do no fret, the taste and aroma of this sourdough bread is awesome.
Labels : Breads, Sourdough, Flatbread, Bread Bakers, Healthy

Have a look at the other breads baked by our group.

Amritsari Paneer Kulcha - Indian Flat Bread from Sonlicious
Bacon Leek Flamiche from Food Lust People Love
Chole Kulche Delhi Style from The Mad Scientist's Kitchen
Creamy Garlic Flatbread Pizza from A Day in the Life on the Farm
Detroit-Style Pepperoni Pizza from Karen's Kitchen Stories
Foccacia Bread from Cook with Renu
Garlic Naan Bread from Palatable Pastime
Manakish Za’atar from Herbivore Cucina
Methi Naan from Mayuri's Jikoni
Naan from Ambrosia
Nángbĭng from A Shaggy Dough Story
Quick Beer Crust Pizza from Cook’s Hideout
Sourdough Flatbread from Sneha's Recipe
Yemeni Malooga Bread from Gayathri's Cook Spot

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

4 comments

Vegan Whole Wheat Crackers#BreadBakers

In: Baked, Bread Bakers, Breads

In bread bakers this month our host Sue Lau, asked us to bake "Crackers". Thank you Sue for hosting this month's event.

If you are vegan then these cracker's are excellent for you to snack on. They have a hint of saltiness and are crisp. You do not require any dip or any accompaniment to snack these. They are so addictive that you will not be able to stop eating.

Made these for my vegan guest and they enjoyed snacking on them as they were busy chatting with each other. They didn't realize that they had nearly finished them. Got few to enjoy for myself.

Ingredients
1 ½ Cups Whole Wheat Flour
1 ½ Cups All Purpose Flour
1 Teaspoon Salt
1/3 Cup Oil
1 +1/3 Cup Water
Fine Sea Salt for sprinkling

Method

In a bowl, stir together the both the flours and 3/4 teaspoon salt. Pour in the oil and water; mix until just blended and forms a soft dough. Wrap this dough in a cling film and keep it in the refrigerator to rest for an hour at least.

On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch.

Place dough on an greased baking sheet.

Mark squares out with a knife, but don't cut through.

Prick each cracker with a fork a few times, brush it water and then sprinkle salt. Keep it t again in the refrigerator to cool, for 15 to 20 minutes at least then only take the tray out to bake. These will turn nice and crisp when baked.
Preheat the oven to 180 degrees C.

Bake for 15 to 20 minutes or until crisp and light brown. When cool, remove from baking sheet and separate into individual crackers.

Enjoy these addictive vegan crackers.

These low in calorie and healthy too.

Labels : Breads, Bread Bakers, Crackers, Whole Wheat, Vegan, Healthy snacks, Low Cal, Baked

#BreadBakers

March 2018: Crackers

Enjoy the diversity of cracker recipes this month!

Coconut Cheese Crackers from Gayathri's Cook Spot
Crispy Homemade Cheddar Crackers from Palatable Pastime
Dried Fruit Crackers from Cook's Hideout
Easy Homemade Oyster Crackers from Food Lust People Love
Garlicky Chickpea Flour Crackers from Ambrosia
Sourdough Crackers with Chilli and Garlic from Sonlicious
Sourdough Crackers with Gruyère and Thyme from Karen's Kitchen Stories
Spicy Popcorn Crisps from What Smells So Good?
Sweet & Savory Crackers from All That's Left Are The Crumbs
Vegan Whole Wheat Crackers from Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

7 comments

Soft & Spongy Poha Dosas #BreadBakers

In: Bread Bakers, Breakfast, Chutneys & Dips

This month Bread Bakers are celebrating Pancakes, our host is, Wendy .

Today is Pancake or Fat Tuesday – which is also known as Pancake Day. Pancake Day is celebrated a day before Ash Wednesday. A day when Christians begin their Lenten Season. I, remember when we were young, during lent no sweets or meat dishes used to made or eaten, now of course these are not strictly followed.

We East Indians also call this day Introz Day , with pancakes a dish of liver or meat is also prepared, since after this day no meat or sweets are eaten, during lent, which is still observed by majority East Indians.

Already posted a Eggless & Vegan Pancakes recipe, decided to make something different. Made these soft and spongy Poha / Beaten Rice Dosas. These are made for breakfast and served with Fresh Tender Coconut Meat Chutney.

Ingredients

2 Cup Idli Rawa
1 Cup Level Poha / Beaten Rice
½ Teaspoon Fenugreek seeds
200 Grams Fresh Yogurt
3 Cups Water
¼ Teaspoon Soda - bi - carb
Salt to taste
For the Fresh Tender Coconut Meat Chutney
1 Tender Coconut Meat
2 Green Chillies
2 Tablespoons Fresh Yogurt
½ Teaspoon Cumin seeds
¼ Teaspoon Salt
A Handful of Coriander Leaves
A few Mint leaves

Method
Make Buttermilk by churning the yogurt and water together.
Soak the idli rawa and fenugreek seeds iin buttermilk. Keep it covered for 4 - 5 hours.
Soak the poha in buttermilk also in a another bowl. Keep it covered for 4 - 5 hours.

First grind Poha buttermilk to a fine paste and then add rawa and grind and run it for just a minute. This batter should be a little coarse. Allow to ferment overnight. The next morning, add salt and soda, mix well. Keep it aside for 10 minutes.

Heat a cast iron pan or a non stick pan. Brush it with oil.

Pour ladles of batter and do not spread the batter .

Cover with a lid and let is cook on medium low flame for 2 to 3 minutes.

Take off the lid and sprinkle oil all over the it and the sides.

Now flip it if you wish, I did it. Cook for just for a minute or two till light golden spots appear.

Take it on to a serving plate. Likewise prepare the rest of the dosas.

In the meanwhile as the dosas are being made, lets make our chutney.

Add all the ingredients into a small chutney jar and grind to a fine paste using no water, if necessary add a teaspoon or more of yogurt. It done so simple .. ins't it !

Pour this into a serving bowl and enjoy with soft and spongy dosas.

My Notes

There is no urad dal in this dosa. The fermentation is of this batter is the butter milk. So do not discard the buttermilk whiles grinding. If you find that the butter milk is not sufficient for soaking or grinding add little more water.

Four Pillars of Faith go into making of Pancakes today:
Egg for creation
Flour for sustenance of life
Milk for Purity
Salt for wholesomeness
Happy Pancake Tuesday

Labels : Bread Bakers, Breakfast, Chutneys & Dips, Dosa, Gluten free, Idli Rawa, Poha, South Indian, Vegan, Pancakes,

Aebleskivers by All That's Left Are The Crumbs
Apam Balik by I Camp in My Kitchen
Blueberry Lemon Dutch Baby Pancake by Spill the Spices
Brazilian Tapioca Pancakes by Herbivore Cucina
Chocolate Buckwheat Pancakes by Ambrosia
Eggless Chocolate Chip Pancake by Seduce Your Tastebuds
German Pancake with Easy Fruit Compote by A Day in the Life on the Farm
Gluten Free Aebleskiver by Gayathri's Cook Spot
Hoppers by Mayuri’s Jikoni
Hotteok by Sara's Tasty Buds
Instant Multigrain Dosa by Sizzling Tastebuds
Japanese Pancakes by Karen's Kitchen Stories
Kuih Dadar - Bujang Dalam Selimut - Asian Stuffed Pandan Pancakes by The Schizo Chef
Moo Shu Pancakes by Food Lust People Love
Soft and Spongy Poha Dosas by Sneha's Recipe
Swedish Pancakes by Hostess At Heart
Syrniki by The Mad Scientist's Kitchen
Vegan Red Velvet Pancakes by Cook’s Hideout

7 comments

Pretzel Dogs #Breadbakers

In: Bread Bakers, Breads, Continental Cuisine

For Bread Bakers this month our Host by Stacy Livingston Rushton, choose the theme "Pretzels". Thank you Stacy for hosting this month's event.

Pretzel Dogs are so easy and quick to make. Used my earlier Pretzel dough recipe and halved it. The only difference is that this time used milk and fresh yeast. They make a perfect brunch or an evening meal. You can enjoy them with any sauce of your liking.

I enjoyed them with Hot Sriracha Sauce. This was my Sunday's dinner.

Make 7 Pretzel Dogs

Ingredients

1/2 Cup Milk
1.3/4 Cups All-Purpose Flour
1/2 Teaspoon Salt
1 Teaspoon Sugar
1 Teaspoon Fresh Yeast
Extra Warm water if required
Coarse Salt for Sprinkling - Optional
Melted Butter for brushing
5 Pork Frankfurters
2 Tablespoons Baking Soda

Method
Pat dry the hot dogs with a kitchen towel. Keep aside

Place all ingredients in a bowl and mix till everything until well-combined. Knead the dough for 10 minutes, until it’s soft, smooth. Oil a bowl and place the dough (so it doesn't stick),cover with a cling film and allow it to rest till it doubles in volume.

While the dough is resting, prepare the “Baking Soda solution” mix 1 cup boiling water with 2 tablespoons baking soda, stirring until the soda is totally dissolved. Set the mixture aside to cool to lukewarm.

After the dough doubles in volume , transfer the dough to a lightly greased work surface.

Preheat your oven to 200 degrees . Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with butter paper.

Divide the dough into eight equal pieces.

Shape each piece into a long rope about 2 feet and then lightly flatten it then roll it around the hot dog.

Let the beginning end be underneath the dough. Gently roll and see that it overlaps and continue till the other end.

The end should stick to the bottom of the hot dog. They should look like mummies. Let them rest, covered, for 10 minutes.

Pour the baking soda - water solution into a square pan.

Working with a hot dog pretzel at a time, roll them in the baking soda-water solution. and place them back on to the baking sheet .

This silicone sheet is 10 years old.

Sprinkle it with a pinch of coarse salt or pretzel salt .
Since I, had only 5 Pork Frankfurters, made two small mini buns with the remaining dough.