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Baked Cheesy bread cups

After a short break, i m joining +Srivalli Jetti and team for Blogging Marathon#38. For the first week, i have taken up the theme Evening snacks for kids. It has become increasingly difficult to please them with a variety every day. My elder one is ok, he understands sometimes and gobble whatever i give with the mantra “it is healthy“, but my lil one is such a brat, he will keep his hands on his fore-head and shake his head, meaning No-No. He needs variety,not even 2 now, but that fellow needs variety, tough one to please!

For one such demanding evening, i made these bread baskets, he totally loved it and devoured them! yes, devoured is the correct word, if at all these baskets had eyes, they would have cried enough for the way he picked them,squished them and put it in his mouth!!! 🙂 Anyway, plate was empty and mommy was happy!


Ingredients
6 slices brown bread/white bread
6 tbsp shredded mozarella cheese
1 slice of cheddar cheese, cut into 6 pieces.(optional)
oil for greasing the muffin pan

Filling (for about 10 bread cups)

4 medium potatoes
1 medium onion
1/2 tsp red chili powder
1/4 tsp hing
2 sprigs of curry leaves, chopped
salt to taste

Method
For the filling
  • Pressure cook the potatoes for 3 whistles or until soft. since i was cooking rice in Pressure cooker, i added the potatoes along.
  • If planning to cook in the microwave, then take them in a Microwave safe bowl, add water to immerse the potatoes well. Cook @ high for 8-10 minutes. 
  • Once the potates are cooked, let it cool for 10 minutes, then peel and chop them into cubes.
  • Heat 2 tsp of oil in a kadai, splutter mustard seeds, add hing, turmeric and curry leaves, saute for a minute or two.
  • Add onions and saute until they turn translucent. Next add cubed potatoes, red chili powder and salt. 
  • Cover and cook for  5 minutes for the flavors to mingle. Remove the cover and cook for another 5 minutes. Take it off the stove and set aside until use.
To make the bread cups.
  • Preheat the oven to 180C. Cut the corners of the bread slice. Flatten them slightly with a rolling pin. Do not press too hard, just make the slice a bit flat.
  • Oil a muffin pan, and snuggly fit the bread slice into the mould. Grab the corners of the bread with your fingers and gently fit the bread into the muffin hold. Press the center with your fingers to settle it well in the pan. Brush the bread cups with oil/butter.
  • Now add a spoon of the filling into the center of the bread  cups, top with a tbsp of shredded mozarella.
  • Bake in a preheated oven for 12-15 minutes or until the cheese melts and the cups are browned well.
  • Once done, remove it from the oven and immediately add a piece of cheddar slice on top, it will melt in the residual heat.
  • Serve along with sauce, your kids will definitely go ga-ga and ask for more.

Sending this to Kids Delight – After school snack’s/tiffen, happening @ +Nivedhanams Sowmya space, event by +Srivalli Jetti. And also to Bake fest#29, happening @ +Priya Suresh space, an event by +Vardhini Koushik 


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#38

Cheesy disc – baked bread appetizer with cheese and veggies

When my elder one turned 12 this june, we had a small party at home with his school friends. I made a Avengers themed cake and some party food. These cheese discs were one amongst them. I named them stark toasts. There were around 12-15 boys, so i made around 20 of these. The moment i placed them on the table, it vanished. They wanted more, I went ahead and made another 10. That too vansihed and i made another 15. Kids loved the cheese and veggie on this baked bread. Next day my phone was flooded with messages from their mommies asking for the recipe as their kids were going on and on about this cheese disc.  It is a simple to make appetizer, all you need is 20 minutes for the prep and just bake them for the next 20 minutes. 
I made these again for my boys lunch today. The usual 1 hour lunch time for my lil one was just 15 minutes today. The plate was clean and he came for second helping too. These cheese discs are inspired from a youtube video which my yoga mate shared with me when i was planning the birthday party menu. I m sending these cheesy delights to Kids Delight-Anniversary party happening @ Srivalli’s space.
Inspired from here
Ingredients 
10 nos white Bread slices 
1 capsicum, finely chopped
1 onion finely chopped 
100 grams cheddar cheese, grated
1/2 tsp freshly pounded pepper
1/2 tsp mixed herbs
Salt to taste
Spread
5 tbsp butter, softened
3-4 tbsp tomato ketchup
1/4 cup grated cheese
Method
  • Let us prepare the stuffing first, chop the veggies finely, take them Together in a wide bowl, add cheese , salt, pepper and mixed herbs. Give it a good stir. Let it sit.
  • Next the spread, take butter, grated cheese and tomato sauce, mix it well together. 
  • Now get to the bread. Using a big cookie cutter cut a round slice of the bread. Using a smaller size cookie cutter cut a ring shape to act like a border for our cheese disc. 
Assembling the disc
  • Take a bread disc, smear the butter-ketchup spread, place the ring on top. Place 2-3 tbsp of filling in the center. Repeat the same with other discs.
  • Preheat  the oven to 200c and bake the discs for about 15-18 minutes. I baked these in my Microwave convection oven, which took around 18 minutes. When i baked them in my Gas oven it too just 12 minutes. So keep an eye on your bread disc from around 10 minutes.
  • Remove the discs from the oven let it sit on the wire rack for 5-8 minutes.
  • Serve it warm, with some tomato ketchup on the side.

Stuffed Focacia – Italian flat-bread baked with vegetable filling

Today, I give you a simple focacia stuffed with yum vegetable filling. Focacia is an italian flat bread made using flavorsome herbs like oregano, basil etc. But this focacia i have infused indian flavors. The dough is spiced with cumin and pepper and the filling is pucca south-indian mixed vegetable curry.  You can call this a baked vegetable sandwich bread too. All you need is a bowl of thin soup or a large glass of cold drink to call it a perfect meal.  

Inspired from here
Ingredients
for the sponge
3/4 cup warm water 
1/2 teaspoon instant yeast 
3/4 cup all purpose unbleached flour


for the dough
All the above Sponge
2 Cups Whole Wheat flour (Normal Chapathi atta)
1 & 1/4 All purpose flour
1/2 tsp cumin seeds
1/2 tsp freshly pounded black pepper
1 teaspoon instant yeast 
3/4 Cup – 1 Cup warm  water 
3 Tbsp. olive oil
2 teaspoons sea salt  
1 tbsp olive oil mixed with 1/2 tsp red chili powder for brushing the bread

for the stuffing
2 tablespoons olive oil
1 big onion, finely chopped
2 nos green capsicum, thinly sliced
1 Large potato
2 cloves of garlic
1 big tomato
1/2 tsp red chili powder
1 tsp coriander powder
salt to taste


Method

  • I used my food processor to make the dough. The dough can also be kneaded by hand, but i chose the easy way.
  • Let us first make the sponge. In a wide bowl, take flour and yeast together, to this add warm water, mix well until all the flour is wet.  Cover and leave it to sit for 45 minutes.
  • After 45 minutes, the dough will be all bubbly. Let us make the dough now. In the food processor bowl, take all purpose flour and whole wheat flour, yeast, salt. To this add cumin seeds and pepper powder. Run the processor for a minute to mix well. 
  • To this flour mix add the sponge and slowly add water and start kneading a soft dough. Add water little by little, you might not need all of the water. Add oil towards the end to get smooth and soft dough. 
  • Remove the soft dough onto a well-greased bowl. Cover and let it rise for about 90 minutes or until it is doubled in volume.
  • While the dough is resting, let us make the filling. Wash and chop all the veggies to small cubes. Heat pan with oil, add onions and saute until it turns translucent, next add tomatoes along with red chili powder and coriander powder and salt. Let it cook until tomatoes turn soft. Next add the chopped veggies and 1/2 cup of water. Add salt, cover and cook until the veggies are done and the liquid is almost evaporated.  Let it cool completely before used as stuffing. 
  • To make the focacia, Remove the doubled up dough onto a well-floured kneading surface. Punch out the extra air. Divide the dough into two portions. 
  • I used an 8 inch removable-bottom pan for making this. But i would suggest using a large rectangle tray, that will make the bread a bit thin, since i baked in a cake mould, it came out like a big mounted cake. But neverthless, we loved the taste and texture.
  • Grease the baking tray well with olive oil. Roll out the dough into a circle that fits the bake-pan, Press down the rolled dough onto it.  Brush the dough liberally with the chili-oil.
  • Spread the filling on top of the rolled dough. Now roll the other portion of dough into a round, fitting the pan and cover the filling with the rolled dough. Brsuh the top agin with chili-oil and make dimples on the dough. As i already said,  the pan i used was too small, the bread was almost upto the rim. So i made a aluminium-foil collar around the pan, to make the bread rise nicely without falling off the pan. 
  • Let the dough sit for another 30 minutes. While the dough is rising, preheat teh oven to 180 C. Bake the bread for 30-35 minutes. Let it sit in the pan for 5 minutes. 
  • Remove the bread on to a cooling rack and let it cool completely. Slice and serve a little warm. The bread doesn’t need any accompaniment, as it has got the all the spices required. You can serve it with a mild soup or with a cold drink to make it a complete meal. 

This is part of the Bake-a-thon 2015 

Baked potatoes with Ras El Hanout, Moroccon spice infused Baked Potatoes

Baked potatoes were in my bucket list and it was fired more when i tasted it at our bloggers meet here at Anamika’s house. She had made it so beautifully, picture perfect, delicious balance of flavors and served it with a garlic yogurt dip(hope I m correct ). 
When we asked for the recipe she said that potatoes were parboiled and baked. Parboiled potatoes when baked gives a perfect crisp outer and a soft inside. When mixed with spices, they create amazing flavors ! 

When I made ras el hanout, the first recipe I wanted to make was this baked potatoes! Oh man, what a dish! The flavor of the spice amplifies the taste and it makes a great side on your party table.

I m not exaggerating about the taste, my hubby has asked me to make this again so he can relish it better. Want to make an impression in your next party, try these yumm potatoes! 

Ingredients

2 medium Sized potatoes 
2 fat cloves of garlic 
1 tbsp Oil
1 tsp ras el Hanout
1/2 tsp freshly pounded black pepper or paprika 
1/2 tsp salt

Method

  • Preheat the oven to 200C
  • Wash and scrub the potatoes well. Cut them into thick rounders. Keep the skin on.
  • Take them in  a Sauce pan, pour water until they submerge. Let it boil for a
  • Minute, take it off the stove. Let this sit for 5 minutes and drain.
  • While the potatoes are parboiling, Take oil in a small bowl, add minced garlic, ras al hanout, pepper/paprika, Mix well. Let this sit for 15 minutes for the flavors to infuse well.
  • In a baking pan,Add The parboiled potatoes, pour the spice oil on top and rub it well with your hands to coat the potatoes well.
  • Bake the potatoes in a preheated oven at 200c for 30 – 40 minutes.  Turning it once after 20 minutes.
  • Once done, Remove the potatoes from the oven, serve it warm, with a dip of your choice .

Overnight Apple Fritters Monkey Bread/Pull Apart Bread/Bubble Bread – #BreadBakers

I m baking for #BreadBakers after a very long time. Since i m already doing Bake-a-thon along with some fellow bloggers, i didn’t want to miss this month’s Bake for #BreadBakers too. This month’s theme was Overnight Breakfast Breads, hosted by Holly Baker. Overnight bread’s are a blessing when you have a family that is always hungry when they wake up and want a delicious breakfast right in the bed. Mine is one such family. They are voraciously hungry on weekends, so the moment they are up, they come to the kitchen like a jerry mouse smelling its cheese, asking me “What is for Breakfast amma?”. 
Mommies too need their equal share of weekend, what say? Overnight breakfast bread, can be prepared the previous day, kneaded, shaped, and left it the fridge to proof. Next day morning, you just need to keep them out for an hour and bake. I already have an overnight No Knead Bread, both sweet and savory.
While looking for some interesting bakes, i came across this Apple Fritter monkey bread from Barbara bakes. Oh i just loved the look of it, made it immediately this weekend, ohh we loved it totally. The whole house smelled delicious with cinnamon and apples, something which no air freshner can match.
I have altered the recipe a bit, to suit our taste. I served it with generous chocolate sauce and some toasted seeds and nuts. It was one awesome breakfast.
Inspired from Barbara Bakes

Ingredients



2 Cups Whole Wheat flour
2 cups All purpose flour
2 & 1/4 tsp instant yeast
1/4 cup sugar
2 tsp salt
1/3 cup of fruit juice( i used store-bought peach-pineapple juice)
2 tbsp of chia seeds or 1/4 cup of flax-seed meal
3 tbsp butter
1/2 – 3/4 cup warm milk
Chocolate Sauce and  toasted nuts and seeds for Serving

Caramalized Apples
3 Royal Gala Apples
2 tbsp butter
2 tsp cinnamon powder
3 tbsp sugar
Method
Let’s make the apples first.
  • Wash, peel and core the apples. Chop them into small cubes. In a sauce pan, melt butter, add chopped apples, sugar and cinnamon to it. 
  • Cook in a slow flames, until apples are cooked soft and almost all the liquid evaporates. Let it cool completely.
To Make the dough
  • Add the chia seeds/flaxseed meal to the fruit juice and let it sit until used .
  • Take both the flours, yeast, sugar and salt together in a food processor bowl. Run the processor to mix the flours well. 
  • Add chia seeds infused fruit juice to the flour mix and start kneading. Now slowly add warm milk to it. Kneading as you add. Do not add all the milk at the same time. I made this mistake and ended up having the shaggiest dough everrrrrr!!.
  • Add around 1/2 cup milk to the dough and knead the dough. When it comes together as a ball, add the cooked apples to the dough and continue kneading to a soft dough. 
  • Once done, remove the dough on to a floured kneading surface and knead well to a smooth and soft dough. 
  • Let the dough rest in a well-oiled bowl for 90 minutes. Since the climate here is a bit cold these days, i allowed it to proof for 90 minutes. If it is warm in your place then 1 hour would be more than enough for the dough to double up.
  • Once the dough doubles, remove it on to a floured kneading surface, punch it down to remove the excess air. Knead a couple of times. Divide the dough into 45-60 small portions. I baked the bread in two different pans. If you have a 12 cup bundt pan, then you can make it as a single bundt. 
  • Grease the pan liberally with melted butter, layer the balls in the pan. Original recipe, dipped the ablls in butter and coated with some cinnamon sugar, that would way tooo much calorie for my family, so avoided doing that. 
  • Once the balls are layered in the pan, brush the top liberally with melted butter and spread some sugar. Cling-wrap the pan and let it sit in the fridge overnigt or atleast 6-8 hours. 
  • Next day morning, an hour before you bake, take the pan out and let it sit on the counter for an hour or until it reaches room temperature.
  • Preheat the oven to 200C and bake the bread for 30 minutes. Once out, remove the bread to a cooking rack, brush again with melted butter and let it cool compeltely before you rip it apart!!! 🙂
  • While serving, pour a liberal amount of chocolate sauce and sprinkle roasted seeds and nuts and eat like a royal. After all you should eat breakfast like a King!!! 🙂   

#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. 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.









BreadBakers
December is a busy time for celebrations and getting together with family and friends. It is always nice to think ahead and to make dishes ahead of time so that you– the baker– can enjoy the fruits (or breads!) of your labor with your loved ones. Here is what the group is sharing today, enjoy!

This is also part of the Bake-a-thon 2015  


No Knead Fruit Bread, Overnight Bread – Fire Up Your Oven, Day 14

While searching for No Knead bakes, i came across this overnight bread. Quite a simple recipe, just mix flour, salt and yeast with water. Add any seasonings you like, rest it overnight for about 12-18 hours, shape and bake . I have tried 2 savory breads and one fruit bread with this recipe. All came out super good. All the 3 times i baked half the recipe given below. Since the dough is rested for long hours,the amount of yeast is very less. 
I would definitely recommend this for anyone who fear the yeast. There is nothing you can go wrong here, except with the flavors. 🙂 
I m sharing picture recipes of the savory breads i made with the recipe. Since i made a very small loaf,it got over the same day even before i could take a decent photo. The savory bread can be paired well with a soup or a salad for a filling meal.


Savory Bread 1 : Tomato-Basil Cheddar Bread



Savory Bread 2: Coriander & Cumin Bread



Inspired from here

Ingredients
3 Cups Bread flour
1/4 tsp instant yeast
1&1/4 tsp salt
1 & 1/3 Cup water

For the fruit bread
3 tbsp candied fruits/tutti frutti
3 tbsp raisin

For savory bread 1:
1/4 cup chopped fresh coriander
1/4 tsp cumin seeds
1-2 green chilies, chopped fine
1/4 tsp white sesame for topping


For Savory bread 2:
1.5 tsp tomato paste
1/4 cup shredded cheddar cheese
1 tbsp finely chopped basil
Method
  • I made 2 versions with the above ingredients. I mixed the dough with yeast and salt. Divided it into two half and added fruit to one portion and savory to other portion. It is up to you to bake a sweet or a savory bread completely. 
  • Take flour,yeast, salt  into a wide bowl. Whisk well to combine. Add the fruit/savory ingredients to this and mix well.  Now add water to it and mix well with a spatula. 
  • Cling-wrap the dough and refrigerate it overnight. The dough has to rest for 12-18 hours minimum. I made the dough in the evening and baked it next day morning around 12 in the afternoon.
  • After 12 hours of resting, take the dough out of the fridge. Prepare the loaf pan with parchment paper. Dust the dough with flour, and shape the dough into a loaf and place it in a loaf pan.  since i used half the above recipe i baked in a small loaf pan.
  • Let the dough sit for 2 hours. Preheat the oven to 200C and bake the loaf for 20-22 minutes or until the top turn golden brown. 
  • Remove the loaf from the oven, transfer it to a wire rack, let it cool completely. Cut and serve with your favorite spread.  
  • I served it with nutella to my kids and whereas we enjoyed it as such warm. 
  • Since i said i have used half measurements i m giving those measurements which i used to make the above said savory breads


White Bread, using whole wheat bread flour

After a very long time i m posting a bread recipe. Though i was baking often and experimenting with Whole grain flours, i didn’t get time to click pictures of the bread, since i baked only a small loaf and that too got over immediately. Kuttu one day asked me, why i don’t bake a white bread? Why my bread is always rusty in color or dark brown? I tried my best explaining him that why we don’t use refined flour at home for baking these days, though he understood, he asked me to bake a white bread at-least once with healthiest option available. Last month, i got to visit Spinney’s Super market @ Sharjah and picked some Organic whole wheat bread flour and some Organic rye flour. I baked this bread following the recipe on the flour bag. The bread came out super fluffy and soft and we enjoyed a super delicious sandwich for the next 2 days. Kuttu happy and Mummy too very happy.
Ingredients

500gms Whole Wheat Bread Flour (i used waitrose brand Organic Bread Flour)
7 gms / 1.5 tsp Instant yeast
175ml warm water
175ml warm milk
1.5tsp salt
1 tsp honey
1 tbsp olive oil (original recipe didn’t use, but i have added)
Method

  • Take the flour,  yeast and salt in a big bowl. Add honey to this and whisk well to combine. Mix milk and water together. Make a well in the centre and add warm milk-water mix, little by little and start making dough. While kneading add olive oil and knead to make a soft dough. The dough will be soft and elastic.  Knead the dough for 10 minutes.  I used my food processor to make the dough. 
  • Grease a loaf pan with oil and line  a parchment. Shape the dough into a loaf fitting  the length of your loaf pan. I used my 9 x 5 loaf tin for this bread. If baking as two loaves then divide the dough into two and shape accordingly.
  • Let it rest in the pan for an hour or until it doubles in size. I kept the pan inside my oven with the lights on. Exactly after an hour, it rose well to the brim of the pan. Brush the top with milk.
  • Preheat the oven to 200C,  the Original recipe suggested baking @ 220C for 18 minutes, but i baked @ 200C for 22 minutes and reduced the temperature to 180C and baked for another 8 minutes. 
  • The bread browned well on top and had super crunchy crust and a soft pillowy inside. We enjoyed a super tasty chocolate sandwich on the day i made this loaf.
This is my bread for We Knead to bake#14 – Bake your own bread for February 2014.

Eggless Pulla Bread- Traditional Finnish Cardamom Bread

Pulla, a traditional cardamom bread from Finland.  Braid loaves (pitko) are formed from three or more braided strands of dough, which are coated with melted butter and sugar, though optional. Pitko is typically served in thin slices with coffee or at special occasions. Regular small pulla is served as a whole. Serving pulla with coffee is a very common practice in Finland. 
I bookmarked these braided beauties for September BM itself. But, unfortunately, i couldn’t get a fluffy bread then. So, i made Rye bread from finland. The Pulla can also be rolled flat into a rectangle filled with cinnamon sugar and cut into slices and baked, which are called  Korvapuusti, Nordic Cinnamon Rolls.  
Ingredients

3.5 Cups Bread Flour
2 tsp instant yeast
1/3 Cup sugar
1/2 tsp powdered cardamom
1 Cup Milk
1/4 cup butter
3/4 tsp salt

Method

  • Take flour, yeast, cardamom powder, sugar in a large bowl. Mix well using a spatula, to get a uniform mix.
  • Take milk and butter together and microwave for 20 seconds, alternatively warm it up on stove-top.The Milk should be warm to touch, not scalding hot. Take care with liquid temperature while working with yeast bread. Coz too hot or too cold liquid will kill the yeast. 
  • Now slowly, add the warm milk-butter liquid to the flour mix slowly and start mixing with the spatula. When all the liquid has been incorporated into the flour, it will look very clumpy. Start using your hand for kneading the dough.
  • The dough is pretty soft and easy to handle. Once you have got all of the dough into a rough ball, take the ball on to the kneading surface and knead for around 4 -5 minutes to get a smooth and soft dough.
  • Let the dough rest in a well-oiled bowl for an hour or until it is doubled in its size. Once doubled, punch down the dough, divide the dough into two equal halves. Divide each half into 3 pieces. Roll each piece into a rope of 16 inches long. Keep the edges of the 3 ropes together and braid them together. Repeat the same with the other half of the dough.
  • Rest both the braids on a prepared baking tray lined with parchment. Let it sit for an hour or until it doubles in volume.
  • Preheat the Oven to 220C for 15 minutes. Once the braided pulla doubles in volume, brush it generously with butter and milk. Bake @ 220 C for 15 minutes and reduce the temperature to 180C and bake for another 20 minutes. Take it off  the oven, when the top has a golden brown. Brush the top again with some melted butter.
  • Let it cool completely on a wire rack. Slice and serve with a warm cup of tea. They are damn delicious straight out of the oven when they are still warm. Leftover bread stays good on the counter for a day, can be wrapped in foil/cling film and refrigerated for 2 days. 
  • I made 4 braids, first braid got over the same moment, it was out of the oven. Shared one with my neighbor and have packed 2 in the fridge, which i will sharing with my BIL’s family.
  • These loaves make a great edible gift during the festive season.



   

   

Eggless Whole Wheat Pear Bread- Vegan Quick Bread, No Sugar Added, #BreadBakers

I m baking with Bread Bakers after a long hiatus. Thanks to December and the baking fever, I joined. The theme for this month’s bread was also interesting, Fresh Fruit and No White sugar.  That made me more interested, i chose to bake a pear quick bread. I have used mejdool dates and honey as sweetners. In case you dont want to use honey, do increase the dates 6 or even 8 to get a sweeter bread.
I have flavored the bread with some ginger, cardamom and cloves. The warm spices makes it a perfect bread for the season. The bread was perfectly sweet for us, we enjoyed it warm as such. A lovely bread for a scrumptious breakfast or can also as an evening snack with some hot coffee.

Ingredients
1 cup Whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
2 tbsp honey (avoid for a vegan version)

1 tbsp flaxmeal , mixed with 1/4 cup of water
2 normal sized pears
4-5 nos mejdool dates (increase to 8, incase omitting honey)
1 tsp ginger powder

6-8 cardamom, pounded
3 cloves, pouned
1 tsp vanilla extract
1/4 cup oil

Method

  • Wash the pears, i didnt peel the skin, if you dont like the skin in your bakes, do peel. Core and Chop the pears roughly. 
  • Take the chopped pears along with mejdool dates, in a mixer and blend it to a smooth paste.
  • Take this paste in a bowl, add oil , flax egg and vanilla extract to it and whisk well.
  • In another bowl, take together flour, baking soda and powder, freshly pounded cardamom and cloves. Whisk well to combine.
  • Slowly add the dry mix to the wet in batches and using a spatula, whisk the flour into the wet mix. Take care not to mix vigorously, and mix in single direction.
  • Pour the batter into the prepared tin, bake inthe preheated oven for around 40-45 minutes or until a skewer inserted in the middle comes out clean.
  • Once done, remove the loaf and let it sit for 5 minutes, then using a blunt knife loosen the sides of the bread from the tin, then slowly unmould the cake onto a wire rack. Enjoy a warm slice with a hot cup of coffee or tea.



#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 Breads with Fresh Fruit and no White Sugar. 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.
BreadBakers
This month, the Bread Bakers are making Breads with Fresh Fruit and no White Sugar, a theme chosen by Renu of Cook With Renu. Here are everyone’s Breads with Fresh Fruit and no White Sugar:

  • Apricot Sour Cream Bread from Karen’s Kitchen Stories
  • Blackberry Blue Cheese Walnut Loaf from Food Lust People Love
  • Eggless Whole Wheat Pear Bread from I Camp in my Kitchen
  • Hawaiian Sweet Buns from Gayathri’s Cook Spot
  • Honey Oatmeal Applesauce Bread from the Mad Scientist’s Kitchen
  • Julekage from All That’s Left Are The Crumbs
  • Sugar free Harvest Muffins from Cook’s Hideout
  • English Muffin toasting Bread – No Knead Bread

    We are starting the 3rd week of Baking Marathon : Fire up your Oven. This week i m going to bring you No Knead Breads.These No Knead breads are such a blessing on a busy day or i need to bake a bread now kind of days. All you need is to mix the flour and yeast, stir in the water, dump and bake. Many breads don’t need two rises, then too they yield that perfectly hole-y bread. 
    This recipe today is one such blessing recipe. Mix-dump-bake recipe but gives you such a beautiful bread. They make great toast with lots of butter, i made a  toast for my kiddo’s breakfast and  a sandwich toasted well with butter for ourselves. This recipe is such a keeper and will definitely be the one for people who dread the mighty yeast!! 

    Apart from the yeast, this also has baking soda, though i tried my level best to know what it does, i failed to find. To my knowledge ,it is what giving this bread a crumbly crunchy crust, if you know the science better, do share!! 🙂 But for know, lets eat!


    Source : KAF

    Ingredients
    3 cups Bread flour
    1 tbsp sugar
    1 1/2 tsp salt
    1/4 tsp baking soda
    1 tbsp instant yeast
    1 cup milk
    1/4 cup water
    2 tbsp vegetable oil or olive oil

    Method

    • Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.Combine the milk, water,in a  separate, microwave-safe bowl, and microwave for 30 seconds. Add oil to this warm liquid. Stir well,  the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
    • Pour the hot liquid over the dry ingredients in the mixing bowl. Mix it well with a spatula. The dough will be very soft. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, i used a 9 x 5 loaf pan. Sprinkle the bottom and sides with cornmeal.
    • Scoop the soft dough into the pan, leveling it in the pan as much as possible. Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan. I just left it for 45 minutes covered with a tea towel inside my oven.
    • During the last 10 minutes of the rise, preheat your oven to 200C. Bake the bread for 22 to 27 minutes, till it’s golden brown. If using an thermometer to check the doneness of the bread, then its interior temperature  should read 190°F.
    • Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.