Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts

Twisted Garlic Cheese Bread#BakingBloggers

Cheesy Twisted garlic bread is a great snack or appetizer.  I made this for our evening snack and they turned out so crisp and cheesy.   I had some leftover bread dough in the refrigerator, made these.  You can used any leftover bread dough to make these.

Kids will love them, this can be packed as tiffin for children or even as a travelling snack.  Its is easy and takes hardly any time to make.  Not much of second proofing.  These turned a little  more brown, cause I left them in the oven and went down for some urgent work and by the time I came and checked they had already turn this color so keep a watch while baking them.

For Baking Bloggers Sue of Palatable Pastime is our host and every month we get to vote on theme. For month of October we asked to bake with garlic as an ingredient.

Ingredients

For the dough
Use any of the bread recipe on my blog
For the filling
1/4 Cup Butter  - softened
2 Big Cloves Garlic  - minced
Grated  Cheddar cheese as required 
Method
Preheat oven to 180 degrees.

To make the  pizza dough , mix all ingredients in a bowl and add water little at time , knead to a soft dough.  Keep this in a oiled bowl for a hour or so till it doubles in volume.  

After it double in volume, punch down and divide into three parts.
Roll the dough on to a board into a big circle.
In a small bowl combine softened butter and garlic. Spread butter and garlic mixture over circle.
Sprinkle cheeses over half of the dough.
Fold other half over the cheese half.
Cut into small rectangles.

Carefully twist each rectangle and place on a baking sheet spacing about an inch apart.
Bake  for 15 minutes or until a golden brown.

Labels : Garlic, Cheese, Breads, Baking Bloggers, Snack, Kids delight, Leftover series

Baking Bloggers: Vampires Beware! We're Baking with Garlic!

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Mini Raisins Buns#BreadBakers

This month for Bread Bakers,  am,  the host. On my to do list for the event was Schiacciata con l’uva, had specially frozen the grapes for this purpose. 
Went on a holiday my fridge main tripped as the result everything in the fridge got spoilt, even the cheese mildewed. Had a tough time cleaning the fridge after I, came from a enjoyable holiday. Had to change my recipe and make these mini raisins buns, since fresh grapes are not available in this season. 

Here, have used fresh yeast that I bought, from Germany. In Germany I believe, they use fresh yeast to bake their breads and this yeast is too good. The bread has a delicious flavor.

Makes 8 Mini Buns
Ingredients
 280 Grams All Purpose Flour 
140 Ml Full Fat Milk 
10 Grams Fresh Yeast 
1 Large Egg 
50 Grams Margarine 
25 Grams Fine Sugar 
½ Teaspoon Salt 
½ Teaspoon Vanilla Sugar 
75 Grams Golden Rasins 

Method 
In a mixing bowl or food processor  add the yeast, milk, when the yeast starts to bubble,  add the flour, egg, and run the processor till it forms into a dough on low speed.  Then add the sugar, vanilla sugar, salt, margarine and again run the food processor on high speed to make a nice soft and smooth dough for about 8 to 10 minutes. 
Take this out on a lightly dusted floured work surface, add the raisins, fold and stretch the dough till this is well incorporated. Keep it in a oiled bowl covered with a towel till it doubles in volume.

Grease and line a baking tray well. Preheat the oven a 180°C.
When it doubles in volume, take out on to floured surface and deflate the dough. 
Cut into equal pieces, weighing around 80 grams each roll it into smooth balls place them in a the prepared baking tray. 

Brush with egg wash and keep them covered till 
they double in size. 
Then bake them for round 15 to 18 minutes. Baking time may also vary depending on the size of the buns, type and accuracy of your oven. 
Place them on a wire rack to cool.
See the golden raisins peeking
The aroma of these buns  was so tempting had two of these hot just like that with a cup of tea... delicious!!  The remaining got over for our breakfast the next morning.

Labels : Breads, Raisins, Mini Buns, Bread Bakers, Breakfast, Egg

#Bread Bakers Theme for September 2018 is Baking With Grapes

Buccellato-di-lucca from Gayathri's Cook Spot 
Cinnamon Raisin Bread from Food Lust People Love 
Cinnamon Raisin Rolls from Ambrosia 
Golden Raisin Walnut Bread from Cindy's Recipes and Writings 
Mini Raisins Buns from Sneha's Recipe 
Roasted Grape and Pear Kuchen from A Day in the Life on the Farm 
Red Wine Rosemary Bread from All That's Left Are The Crumbs 
Sausage and Cambozola Pizza with Arugula and Grapes from Karen's Kitchen Stories 
Sourdough Focaccia with Pickled Grapes and Speck from Baking Sense 

#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.
 

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Chipa Argolla#BakingBloggers

Chipa Argolla  is recipe of Paraguay.  This is a breakfast or a snack small cheese bread which has, two versions one  is called chipa the other is chipa argolla.  Chipa argolla is the popular ring shaped version.
  I,  believe that in Paraguay, the town of Coronel Bogado, which is the capital of chipas,  even hosts an annual festival of chipas. The word chipa comes from the Guarani language and it  means cake or bread.

These are a mainly prepared, given to family and friends   during the Holy Week of Lent. 
For Baking Bloggers Sue of Palatable Pastime is our host and every month we get to vote on theme. For September the theme is biscuit and scone recipes which are American based.

I, have seen so many recipes on net, but,  this  is a perfect, tried and tested recipe.  
Ingredients
205 Grams Sabudana Atta / Tapioca Flour
115 Grams Fine Corn Meal
60 Grams Butter - unsalted   
2  Eggs
65 Grams Mozzarella Cheese - grated
65 Grams Parmesan Cheese - grated
½ Teaspoon Heaped Anise seeds / Saunf  
¼ Teaspoon Salt  
¼  Cup Milk
¼ Teaspoon Baking powder

Method
In the bowl, add the butter and the eggs. Mix for a couple minutes with electric hand blender. Incorporate the grated cheeses and anise seeds. Add the salt and milk, mix well . Then, add the tapioca flour and corn meal,  continue mixing until well combined.   Keep this  covered with a cling film to  chill in the refrigerator for 30 minutes to an hour.
After you take the dough out from the refrigerator, add the baking powder and knead to a soft dough. 
Preheat oven to 180 degrees C.  Line two baking trays, with parchment paper and lightly dust it with cornmeal.  Keep aside.

Pinch the dough into small balls.  Roll each ball into a rope of about 5 or 6 inches long and ½ inch thick. Bring ends together to form a small circle and press to seal. Place them an inch apart on baking sheets .
I made the first tray into big circles and kept them about 2 -3 inches apart.  Found that on baking they did not expand much.  
The next tray, made small circles,  see pic above.
Bake them for 20 to 25 minutes until slightly golden  and can  see tiny red spots on the Chipa Argolla . Remove and cool them on to cooling rack. 
These are crisp from outside and soft and chewy from inside.
Lablels : Breads, Baking Bloggers, Mozzarella Cheese, Parmesan Cheese, Tapioca Flour, Cornmeal, Gluten free, Egg, Latin American, Paraguayan, Baked
Have a look at other Biscuits and Scones Recipes 

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Besan Ka Cheela / Gramflour Crepes / Dosa - Gluten Free & Vegan

Besan Cheelas are simple spiced gram flour pancakes from Indian cuisine. Cheelas / Crepes or Pancakes  of chickpea flour are know as Besan ka cheela/Gramflour crepes/Kadalamaavu Dosai.
Isn't it interesting that crepes / pancakes in India are referred to as, cheela's in Gujarat, Rajasthan and in the North and in the South they are call it dosai or dosa, since it's very similar to dosa only the names are different . But unlike the South Indian dosa,  there is no soaking of grains,  grinding and fermentation process.  This is an instant cheela / dosa recipe.
This is a simple and instant crepe/ pancake. Since it's made to chickpea flour in the south is called Kadalamaavu, hence it's Kadalmaavu Dosai. Its quick and very easy to make and can be made with readily available ingredients in your kitchen pantry. Cheela's can be enjoyed with a chutney or ketchup or any sauce of your choice.  It's quick and easy to make Indian breakfast or great evening snack accompanied with a cup of tea or coffee.
Ingredients
1 Cup Besan
2 Tablespoon Rice flour
3/4 Teaspoon Chilly powder
1/4 tsp Turmeric powder
A pinch of Baking soda

A pinch Asafoetida
Green chilly  - finely chopped 
Salt to taste
2 Tablespoon Coriander leaves - finely chopped
1 Spring Onion - finely chopped
1 Tomato - deseeded, finely chopped
Oil as required

Method 

Take all the dry ingredients in a bowl, to this add the chopped coriander leaves, green chilly, the spring  onion and tomato together and and mash it lightly with your hand. Gradually add water and mix it to a slightly thin batter (The batter should not be too watery or thick).
Keep the dosa griddle on a medium flame, grease it with a teaspoon of oil. Pour the batter in the center and spread it. Drizzle a teaspoon of oil and cook it for a minute.Now flip the dosa to the other side and cook it for a minute, add another tsp of oil. Remove it from the griddle.
Serve it immediately with coriander or mint chutney. 
My Notes
One important point while preparing this, it should be cooked in low medium flame until it becomes slightly crispy. Otherwise, you will get the raw taste of besan which you will not like.

These  should be served hot and crisp. 

Labels : Pancakes, Crepes, Dosa, Chickpea flour,Rice flour, Gluten free, Vegan, South Indian, Breads, Breakfast, Healthy, Instant Mixes

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Carrot Paneer Parathas#BreadBakers

It's time for posting this month's Bread Bakers event for which the theme is "Breakfast Breads". Our Host is Felice Geoghegan, thank you dear for hosting this event.

Carrot Paneer Paratha is a soft and delicious flatbread served as a breakfast, filling and healthy. Have two to three of these and it keep's you going, full of energy, till past lunch time.

Ingredients
2 Cups  Heaped  Whole Wheat flour
2 Long Red  Carrots -  grated
150 Grams Paneer  - grated
1 Small Onion - chopperized
2  Green chillies 
- chopperized
2 Tablespoons Coriander leaves 
- chopperized 
1 Teaspoon Cumin powder
1 Teaspoon Amchur powder or to taste
1 Teaspoon Red Chilly powder or to taste
1 Tablespoon Heaped Ghee
Salt to taste
Water to knead
Method

Grate the carrots  and paneer, keep aside.
In a large bowl or plate (what we call thaal, paraat ) add the  wheat flour, grated carrot and paneer and rest of the ingredients mix well.  
Then add water 1/4 cup at a time and knead  into a soft pliable dough. Keep aside covered for 10 minutes.  
Then divide into equal balls
Dust the work surface with dry flour and flatten a ball of dough
roll it into  a circle / thick parathas.
Heat the tawa / skillet and roast the paratha till brown spots appear on the bottom side.
flip and roast till brown spots appear.
Drizzle oil on top and cook till golden brown.
In the same way roast / bake all the parathas
Serve hot 
Enjoy with curds or kethup.

My Notes
I prefer to use red carrots for flatbreads / parathas since they are soft and juicy.  
If you do not get these, the orange ones / Ooty carrotstoo are fine.  

Taste for salt and spices while kneading the dough. Adjust them according to your taste.

Labels : Flatbread, Breads, Bread Bakers, Parathas, Carrots, Paneer, Breakfast, Healthy,Whole Wheat Flour

#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. Our theme this month is Breakfast Breads. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at gmail.com.


Blueberry Buttermilk Scones by Mayuri’s Jikoni
Breakfast Monkey Bread by Cindy's Recipes and Writings
Butter Enriched Milk Bread by Ambrosia
Carrot Paneer Parathas by Sneha's Recipe
Easy Sourdough Popovers by Cook's Hideout
JalapeƱo and Cheddar Bagels by Karen's Kitchen Stories
Low Carb Cinnamon Raisin Biscuits by Palatable Pastime
Multigrain Aloo Methi Paratha by Sizzling Tastebuds
Paczki with Lemon Cream Filling by All That’s Left Are The Crumbs
Ponco - Bacon-fried Batter by Food Lust People Love
Spice Island Breakfast Muffins by A Day in the Life on the Farm
Vegetable and Tofu Steamed Bao by Herbivore Cucina
Yogurt Honey Wholemeal Loaf by Cook with Renu

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