Wheat flour Sandwich Bread(3) cylindrical shaped

As promised in my previous post, White Flour Sandwich Bread(4) cylindrical shapedhere is the recipe for the wheat flour bread in cylindrical shape. This wheat flour cylindrical log also came out with beautiful brown colour!!

How shiny it is after applying butter on hot bread!!!

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Wheat flour bread gives you a guilt free indulgence.

Round slices are definitely more appealing, so you can pack sandwiches for your kiddo’s lunch box. I am sure you will find lunch box empty in the evening. Nothing can make a mother more happy than taking out empty lunch box from their kid’s school bag.

Any snack prepared by these beautiful round slices would be a great attraction for your kitty party too.

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The main problem generally people face in not trying healthy baking bread is that sometimes  family members are so much accustomed to the taste of market bought bread that there is no encouragement to bake healthy bread.

To turn your loved ones into healthy eating habits, you can just show them the list of ingredients printed on any branded bread pack and compare it with the list of ingredients you would be using while preparing a homebaked bread. I believe this comparison will be helpful in changing their mindset.

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Please go through all the tips before you start kneading the dough …..

Ingredients :

Wheat flour 3 cups
Milk powder 1/8 cup
Salt         1+1/4 tsp
Sugar      2 tbsp
Instant active yeast 1 tsp
Oil /butter      2 tbsp
Water/ milk    1+3/4 cups minus 2 tbsp(should be slightly warmer than lukewarm but not hot)

Tips :

1. Except water, rest of the ingredients should be used at room temperature.

2. Instead of water, milk can be used to knead the dough. Or you can take both milk and water in 50:50 ratio.

3. Every oven is different – so baking time may vary.

4. Dough proofing time depends a lot on the temperature of your kitchen. In colder temperature first proofing can take 60 to 90 minutes. In warmer temperatures it might get over in 40 to 50 minutes. The same logic will be for second proofing time also.

5. Wheat flour dough is more delicate than all purpose flour dough. So after first proofing don’t knead it much. Punch it and bring it back together to roll the log.

6. To achieve best results in wheat flour bread, don’t be lazy in kneading. I always knead wheat flour bread dough for almost 20 minutes.

7. Absorbing liquid quality of flour varies. So don’t follow blindly the quantity of water /milk given in the recipe. If required, add or reduce 1-2 tbsp of water.

8. Don’t compare the result of homebaked wheat flour bread with market bought wheat flour bread. We are not adding any artificial gluten, emulsifier, or bread enhancer. We are trying to bake a healthy bread loaf, so it might be slightly heavy and dense. For better results, try to use milled flour than packed ones.

8. Don’t get discouraged if your first loaf of bread is not as good as you had expected. Try to find out the problem, sort it and with the same excitement, give anolther trial, you will surely get it!!

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For few more tips you can check Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)

I am posting link and complete address of the shop from where I purchased this bread tin/mould. It is an Institute of baking and cake art, and within their premises they have this shop, probably for the convenience of their students.

46/3, Mission road – Double road junction, Above Noble stores, Bangalore – 560027, Mission Road, Bangalore, 560027, Karnataka

https://www.ibcablr.in/

This bread tin/mould is also available on Amazon.

Measurements for bread tin

11 inch length
3 inch diameter

Process:

Collect all dry ingredients in a big vessel.

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Slowly start pouring water and start collecting dry ingredients together in shape of a dough. Don’t worry about loose or tight consistency of dough at this stage.

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Now start pouring  remaining water 1 tbsp at a time and  knead the dough for 20 minutes by adding oil/butter simultaneously.

Initially, kneading will look a lot messy and sticky, but slowly  dough will become smooth. Keep the dough in an oil greased bowl for first proofing (bowl should be big enough to have extra space for doubled up dough). Apply some oil on top of the dough to avoid it drying. Cling wrap the bowl and keep it at a warm place for first proofing. I generally keep my bowl in  switched-off microwave. First proofing takes 1 to 1+1/2 hours depending on the temperature of your kitchen.

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In the meantime oil grease both sides of the bread tin.

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Once dough doubles up, sprinkle some flour on clean kitchen counter or grease it with oil. Take out the dough and punch it softly.

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Knead the dough very softly and spread it according to the size of bread tin.

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Start rolling it tightly in the shape of a log.

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Seal the sides by pinching them tightly.

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Keep this log into the tin by keeping seamed side at the bottom and apply oil on top of the log to avoid it drying. Close the tin and once more keep it in the switched-off microwave or any warm place for second proofing. Second proofing generally takes 15 to 20 minutes.

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Just 10 minutes before baking, preheat your oven at 185-190 degrees for 10 minutes. Give milk wash to proofed dough and bake it in a preheated oven at the same temperature for 40-50 minutes or till the bread  becomes evenly brown.

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I bet you will fall in love with your gorgeous bake 💞

Apply butter on hot log of bread. Butter will be helpful in keeping the bread soft. Take out bread from the oven and let it cool down completely on cooling rack. Don’t let the bread stay in tin for long. Steam from hot bread will make the bread soggy from the bottom.

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Once bread cools down completely, you can slice it. But if you can control your temptation for a few hours more, you will get the best slices!!

 

Once bread cools down completely, wrap it in 3-4 layers of cling film and keep it in the fridge. This will settle down the crumb of bread and later slice it with bread cutting serrated knife.

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Now, who can say no to have breakfast of these gorgeous wheat flour bread round slices!!!!

Enjoy your home baked bread with your loved ones and don’t leave a chance to impress your friends by gifting them….

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I would really love to see you baking this healthy wheat flour bread for your loved ones.

If you liked this post, please spare some time to express your thoughts through the comments box. A little bit chat over food connect people together… 👭👫👬👭👬👫

 

White Flour Sandwich Bread(4) cylindrical shaped

Finally, after a long gap I am baking!!!

I love baking or doing new experiments in my kitchen. But sometimes a phase comes in life when you don’t want to do anything. You simply want to leave everything and disappear somewhere. Sounds hilarious, but I was wishing that I should be kidnapped 😁.

Not sure if this thought was hilarious or weird 🙆.

Around one month back I had gone to my favorite shop in a ‘Baking institute’ in Bangalore to buy brown sugar for chocolate cookies. Unfortunately brown sugar was not available there too but I found some new bread tins and without giving a second thought I bought them. My husband Manish was puzzled with my obsession for bread tins.

According to him ‘it’s the same bread you are going to bake in this tin also, then what difference does it make?’

I did not argue. I didn’t  want to justify myself  for my collection of bread tins. No one can understand that glow in your eyes the moment you see a different type of tin. And most importantly, I don’t buy costly branded stuff here. “Go local” is my motto.

You can check this place through their website

http://bakersmart.co

I am posting another link and complete address of this shop also. It is an Institute of baking and cake art, and within their premises they have this shop, probably for the convenience of their students.

46/3, Mission road – Double road junction, Above Noble stores, Bangalore – 560027, Mission Road, Bangalore, 560027, Karnataka

Home

The shop also had triangle shaped bread tins, but they were too big in size,so I didn’t buy, although I was very tempted to buy them.

Shopping was over and I was excited to use those tins. But somehow, as I mentioned before, I had completely lost interest. Every morning I used to plan to bake this and that but ended up not doing anything; strange!

Slowly I prepared myself to come out of this phase and last week, one whole day all I did was bake cookies and breads.

This was such a good and productive day – cookies were perfect and breads were wonderful!! I felt so good and excited for trying some new things…..!

Now let’s talk about this bread. One day while surfing on Google I found the image of cylindrical shaped bread. I liked it a lot. After reading about it I found that it’s an old style of bread baking.

Old style??? Are you kidding, it looks so wonderful.

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That’s why the moment I saw this type of bread mould in the shop, without thinking I purchased. They had plain cylindrical tins also but because of the stripes effects I preferred to buy this one.

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I loved the picture perfect cylindrical log of bread and those cute round circles of bread slices….

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Do you still think that I need to justify my shopping!

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Come, let’s bake this bread!!

If this is your first bread baking experience or you have some doubts regarding bread baking, I have given some tips in a separate post to help you  with your doubts. Go through this whole post, Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)  but still if you have any doubts feel free to ask.

Measurements for bread tin

11 inch length
3 inch diameter

Ingredients :
All purpose flour(Maida ) 2 +1/2 cups
Milk powder 1/8 cup
Salt 1 tsp
Sugar 1+1/2 tbsp
Instant active yeast 3 /4 tsp
Oil/butter 1+1/2 tbsp
Water 1 cup minus 1 tbsp (should be slightly warmer than lukewarm but not hot)

Rest of the ingredients should be on the room temperature.

My 1 cup is 250 ml

Process :

Take all dry ingredients in a big vessel so that kneading is easy.

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Collect all these ingredients in shape of a rough dough with the help of water. Don’t use entire quantity of water in this step.

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Now keep adding water in small quantity along with oil/butter and knead the dough for 15 minutes or till it gets elasticity.

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Transfer this smooth dough into a big size oil greased bowl. Apply some oil on top of the dough, cling wrap the bowl and keep it in a warm place for first proofing.

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In between, keep baking tin ready by greasing it with oil/butter. Remember to grease both the bottom and lid sides.

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After first proofing, take out the dough on clean and oil greased kitchen counter and punch it lightly.

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Collect the dough together, knead it very lightly to make it smooth and spread it as per the size of baking pan.

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From the top, start rolling it tightly and prepare a log.

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Don’t let the edges be loose – seam them by pinching nicely.

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Keep this seam side down and gently place this log in the baking tin.

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Apply some oil/melted butter on top of the log to avoid it drying and close the tin for second proofing.

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Just 10 minutes before second proofing time is getting over, preheat oven at 180/185 degrees.

Second proofing will be over in 20-30 minutes.

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Brush up the log with milk, close the lid  and bake it at 180/185 degrees for 40-50 minutes or till the log gets beautiful brown colour.

 

Isn’t this a gorgeous bake!!!

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Take out this beautiful cylindrical loaf of bread, apply butter all over it(I forgot)  and let it cool down completely on cooling rack. You can slice it once bread cools down completely but for the best results, cling wrap it with 3-4 layers, keep it in the fridge for 3-4 hours and then slice it with a serrated knife.

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You will be dancing with joy seeing your neat, pretty, cute bread coins!!!

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Story of these beautiful bread slices doesn’t end here…….

soon it will be followed by the post of whole wheat flour cylindrical bread version….

till then try this all purpose flour bread. White flour boosts a lot of confidence in your baking journey.

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If you liked this post, I would love to hear from you  in the comments and if you are trying this recipe,please share your experience with us. Your experience might be a lot useful for others!

 

Coconut Cheesecake

I decided to bake coconut cookies and chocolate chips cookies in the evening.

I should never plan to bake anything in the evening…my first mistake.

Dinner preparations got pushed to a later hour, so I decided to prepare cookies after dinner…… my second mistake.

Baking cookies is not a big project but I prefer to cook or bake alone, otherwise I easily get distracted and end up forgetting to add some or other ingredient. That’s why I always bake in the afternoon when I am alone with my oven.

In the evening  my daughter Apoorva is back from school and she starts telling her whole day stories. Then Manish is back from the office and TV is on. So I never bake anything during these hours. But that day I thought that as now I am baking cookies for such a long time so I wouldn’t do anything wrong. Basically what can go wrong in a cookie recipe and many people bake cookies while watching TV?

But I was definitely wrong. I was watching a comedy show on TV and completely forgot to add sugar in the coconut cookies. I had powdered sugar and left it in the jar.  Took rest of the ingredients with me and kept everything on dining table. After baking first batch I wanted to taste warm cookie and realised my mistake!

These cookies had very mild sweet taste of coconut, but I knew very well that Manish is not going to eat them… I felt so sad for wasting so much of butter. I just couldn’t find any other way to use these sugar-less cookies.

Next day while scrolling down Instagram posts I saw one cheese cake post and immediately knew how I am going to use my sugar-less coconut cookies. I had cream cheese, desiccated coconut, whipping cream and condensed milk in my pantry. I decided to go ahead with these ingredients only for a no-bake coconut cheese cake.

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In India we don’t get good quality dairy based whipping cream. All bakers use non dairy whipping cream of different brands. Amul brand has dairy based whipping cream in red colour pack but it is not available in all shops. Once when I saw this pack at my nearest grocery store, I bought a small pack to try it out. For coconut cheese cake I decided to use this, but while whipping, realised that it is taking its own sweet time to get stiff peaks. I gave up in between and thought that it might set in 5-6 hours in the fridge. It did set, but was not completely firm. That’s why you can see in the pictures that the top part of whipping cream in cheese cake is slightly loose from the sides. So if you try this cheesecake, go ahead with non-dairy whipping cream. We can add melted white chocolate or agar agar for loose cream to set firm.

For flavor, along with roasted coconut flakes, I added orange zest with whipping cream to balance sweet taste. Orange zest gave delicious fresh flavor and roasted coconut flakes added wonderful crunch along with cookie base.

Overall, I really loved and enjoyed this simple no-bake cheese cake experiment which was done only to use my sugar-less coconut cookies.

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Ingredients :

250 gm sugar less coconut cookies
3 tbsp condensed milk
30 gm butter

400 gm cream cheese
70 gm castor sugar

200 gm whipping cream
60 gm castor sugar

1+1/2 tsp orange zest
1/4 cup roasted desiccated coconut flakes

 

Process :

Keep coconut cookies in a zip lock bag and crush them nicely.IMG_20190110_123943838

In a bowl add crushed cookies, condensed milk and butter, mix well and spread this mixture evenly in a spring form cake tin. Press this mixture nicely with the back of spoon and let it settle down in the fridge for 20-30 minutes.

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Whip up cream cheese till it is smooth and then start adding caster sugar in small portions. You can reduce or add sugar as per your taste bud.  Keep this ready cream cheese in a seprate bowl.

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Grate zest from the oranges.

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Now whip up whipping cream and in small portions keep adding caster sugar. I have used dairy based Amul red pack whipping cream, so I have to add sugar. If you are using non dairy whipping cream, sugar is not required. Mix orange zest nicely in the cream (coconut cream can also be added).

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By now cookie mixture is settled down firmly – take out the pan from the fridge and spread evenly cream cheese.

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Sprinkle some toasted coconut flakes.

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Now spread whipping cream evenly.

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Again sprinkle toasted coconut flakes all over the cream and keep the pan in the fridge for 5-6 hours or overnight.

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Later take out the pan from the fridge  and carefully take out cheese cake from the spring form tin and give it 5-7 minutes standing time because it would be too cold.

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Enjoy no-bake coconut cheese cake with delicious fresh orange flavor and a wonderul coconut cookies crumb with a crunch of toasted coconut flakes.

 

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Wheat flour Sandwich bread (2)

Remember my post forWhite Sandwich Bread(2)  I had mentioned that I had bought local made bread tins for getting square bread slices rather than buying expensive branded tins. Again I  used the same local made bread tin, but this one is slightly different than the previously used. This tin has tight lid and is slightly bigger. Because of tight lid you can get very neat edges in your bread.

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Initially I had baked all purpose flour bread with 3+1/2 cups of flour in this tin. Loaf came out perfect, so I tried wheat flour sandwich bread with the same amount of flour.

Bread was really good.

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Beautiful slices and very soft bread.

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But neat edges were missing!!

 

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I realized my mistake!

Wheat flour doesn’t rise as much as all purpose flour, so to achieve neat edges I have to increase the flour quantity.

So I used 4 cups of wheat flour and voila!!  I got what I was looking for ….!

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If you are new in bread baking and planning to buy bread tin, I will suggest you to buy tin with the lid. If you are interested to bake a loaf without lid and want to witness the beauty of  bread rising in your oven, just remove the lid and use this tin. And if you want to try neat edges in your bread, then also use this tin with its cover.

Ingredients :

Wheat flour               4 cups
Milk powder             4 tbsp
Salt                             1 +1/2 tsp
Sugar                         3 tbsp
Instant active yeast 1 +1/2 tsp
Oil/butter                 4 tbsp
Water/Milk              2 cups+ 2 to 4 tbsp (reduce or increase as per the absorbing quality of flour) slightly warmer than lukewarm.

Bread tin size :  width: 10 inch   height: 3 inch   depth 4 inch

Tips :

1. All ingredients should be on room temperature except water.

2. Instead of water, milk can be used to knead the dough. Or can take both milk and water in 50:50 ratio.

3. Every oven is different – so baking time may vary.

4. Dough proofing time depends a lot on the temperature of your kitchen. In colder temperature first proofing can take 60 to 90 minutes. In warmer temperatures it might get over in 40 to 50 minutes.

5. Wheat flour dough is slightly delicate than all purpose flour dough. So after first proofing don’t knead it much. Punch it and bring it back together to roll the log.

6. If using dry active yeast take 2+1/4 tsp.

7. Don’t compare the result of homebaked complete wheat flour bread with market bought wheat flour bread. We are not adding any artificial gluten, emulsifier, or bread enhancer. We are trying to bake a healthy bread of loaf, so it might be slightly heavy and dense. For better results try to use milled flour than packed ones.

8. For more tips on bread baking you can check my post on Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)

 

Process :

Collect all dry ingredients in a big size vessel so that it’s easy to mix and knead the dough if you are not using a mixer.

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Make a rough dough by mixing all ingredients together with the help of water/milk…don’t use entire quantity of water/milk in this step.

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Now start kneading the dough and keep adding remaining water/milk along with oil/butter for 15 – 20 minutes or till dough becomes smooth.

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Keep this smooth dough in an oil greased bowl. Apply some oil on top of the dough and cover it with wet kitchen towel or cling film. Keep this bowl in a warm place for first proofing (the dough rises up and doubles in size). (check tip #4)

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In the meantime grease bread tin and its cover with oil.

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Spread some flour on clean kitchen counter or grease it with oil. After first proofing take out the dough and punch it gently.

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Collect the dough together, gently knead it and spread it in a rectangular shape as per the size of your bread tin.

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Start rolling it and prepare a tight log.

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Seam the edges by pinching them.

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Keeping the seam side at the bottom, place the log in oil greased bread tin. Apply some oil/melted butter on top of the log to avoid it drying. Cover the tin and and keep it for second proofing.

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Second proofing will be over in 20-30 minutes…just 10 minutes before second proofing is getting over, preheat oven at 190 degrees.

Give milk wash to the log, cover it with tin cover and bake it on the same temperature for 40-50 minutes or while tapping, the top of the bread sounds hollow.

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If top of the bread is not brown enough, uncover the tin and bake with the top rod on for 5-7 minutes or till you get the desired brown beauty!!

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Take the tin out of the oven, apply butter on top of the bread so that it can remain soft and keep it on the cooling rack for 5-7 minutes and then take out the bread. Don’t leave bread in the tin for longer than this. Heat trapped inside the bread will turn bottom of the bread soggy. Once bread cools down completely, give 2-3 cling wrap folds and keep it in the fridge for 4-5 hours.

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Later with a bread cutting surrated knife, neatly slice your beautiful loaf of bread .

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Eggless Cinnamon Rolls

Before I start telling about the complete recipe for cinnamon rolls, I have one confession. I was totally doubtful about the taste of these rolls. I had never tasted these rolls before I baked them myself. My taste was only limited to sandwich bread and pav buns/dinner rolls. Facebook and Google introduced me to a whole wide range of baking goodies. So I started trying to bake them one by one.

Before Christmas everywhere on social media all you see is ‘cinnamon rolls’ posts. Bakers, bloggers, professionals, everyone is baking them, posting them or reviving their old post of cinnamon rolls. I was slightly sceptical about trying them. First reason was that the recipes had too much sugar in them and second reason was that I felt that these rolls have a lot of cinnamon powder. My usage of cinnamon is limited only to ‘masala tea’ and ‘vegetable pulav’. So I was almost sure that I will not like the taste of cinnamon rolls. Christmas came and went and new year started. The thought of cinnamon buns was still stuck in my brain. Finally I decided to try them with my own recipe and I planned to balance the sweetness with Salted Caramel Sauce

During second proofing time of the dough, power was disconnected and I started thinking that I was doing them with less interest, so probably…….. you know, some silly thoughts! I was about to keep them in the fridge and power was restored. Rolls were in the oven and something unexpected happened. The whole house was filled with beautiful aroma of cinnamon!!! Now I was eagerly waiting to taste them.

In the evening I teach Hindi language to a few kids. New year holidays were over and  kids were coming to study. I had almost forgotten this. Kids came and I started teaching. But I couldn’t stop myself  from offering rolls to kids to taste. I was eager to know their feedback. I gave them warm rolls and kids loved them a lot. I was doubtful of their response as I thought that they are just trying to be polite. So I also tasted half of the roll and I was so happy and excited with the wonderful buttery roll with cinnamon sweet taste!!! I finished rest half of the bun and suddenly realized that I have not taken the pictures and rolls were disappearing quickly !!!!

 

I drizzled caramel sauce, clicked some pictures and shared buns with some of my friends because I wanted buns to finish fast. Otherwise till the dinner time I would be finding some or other excuse to gorge them.

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If you have never tried baking cinnamon rolls before,  I would strongly suggest that you should definitely try them. I am sure you will be blessed and praised by your family members for giving them such delicious treat!!!

The recipe for preparing the dough for cinnamon rolls is almost similar to my recipe for Sweet milk buns/brioche buns  as I was satisfied with the balanced sweetness of these buns.

Ingredients:

Maida (all purpose flour)        2 cups
Milk powder                              1 tbsp
Salt                                               1/2 tsp
Sugar                                           3 tbsp
Instant active yeast                  3/4 tsp (if using dry active yeast the quantity would be 1 +1/4 tsp and you will have to bloom it before using)
Milk                                               3/4 cup +1tbsp (slightly warmer than lukewarm)
Butter                                              3 tbsp

(All ingredients except milk should be at room temperature)

Filling the rolls:

1/4 cup  brown/white sugar

3/4 tbsp cinnamon powder

Process :

In a big pan take all dry ingredients so that it’s easy to knead.

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Collect all dry ingredients with the help of water into the shape of a rough dough.

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Use rest of the milk and butter and slowly start adding; simultaneously keep kneading the dough till it becomes smooth and develops elasticity. It will take 12-15 minutes. Keep this dough in a well oil greased bowl. Brush some oil on top of the dough to avoid it drying. Cling wrap the bowl and keep it at a warm place for first proofing.

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While dough is proofing, keep your baking tin ready by greasing it with oil/butter and mix sugar and cinnamon powder in a bowl.

Generally first proofing gets over in 50 to 60 minutes but If kitchen is cold first proofing might take 90 minutes. But if you are confused about the proofing, poke your finger in the dough – if the holes don’t fill back, your dough is proofed. If dough bounces back to fill up the holes, it needs some more time to proof.

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Grease oil or spread some flour on clean kitchen counter. Take out the dough after first proofing and punch it gently. Collect together the dough, knead it slightly to make it smooth and spread it in a rectangular shape.

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Apply some melted butter on all over this rectangular shaped dough and then spread sugar-cinnamon mix evenly all over it and roll it into a tight log.

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Cut the log into small rolls and keep these rolls into your baking tray. Brush up some melted butter on these rolls, cover them and keep them for second proofing. Second proofing will be over in 15 to 30 minutes.

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Just 10 minutes before second proofing time is getting over, preheat oven for 10 minutes at 180 degrees and bake rolls on same temperature for 20 to 30 minutes.

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Serve warm buns, and if you want, can drizzle salted caramel sauce on them and relish this wonderful sweet treat with your family and friends!!!!!

 

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Italian Grissini Breadsticks

10th season of ‘Masterchef Australia’ is going to get over soon and I was thinking which next program Apoorva and I will be watching together? Apoorva has no interest in cooking or baking but we both spend really good time watching Masterchef Australia. There was one more TV program ‘Friends’ which she made me watch during her summer vacation. I watched all seasons of Friends with her and enjoyed thoroughly. Apoorva still watches all repeat telecast of ‘Friends’ with the same excitement as if she is watching it for the first time – typical teenage girl!!

The problem with teens are that they are always hungry. Other than three time meals they always need something to munch on… whether they are studying, watching TV, reading novel, listening to music or just like that. As mothers we cook nice dishes for our children but during holidays or weekend we too need ‘me time’. So this Friday I decided to bake hassle free and less time consuming “Grissini Breadsticks” so that she can keep on munching them.

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These are thin, crunchy breadsticks and we can add our choice of flavors. Keep them on your dining table for any get-together or party and your guests will be busy munching them roaming around while they chit-chat!!

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As I baked them for our family only so used wheat flour and all purpose flour, both in equal quantity. You can use only all purpose flour or only wheat flour too and follow the same recipe.

Ingredients :

Maida (all purpose flour) 1 cup
Wheat flour        1 cup
Instant active yeast 3 /4 tsp
Salt 1 +1/2 tsp
Sugar 1 tbsp
Oil 3 tbsp
Water 3/4 cup (slightly more than lukewarm but not hot)
Dried rosemary, oregano, mint powder, black pepper powder, red chilli flakes and salt for flavor.

Feel free to add your choice of spices or herbs or can puree some veggies like carrots or spinach and add them for veggies flavor and beautiful colour.

Process :

Take maida, wheat flour, yeast, sugar and salt in a big size vessel and slowly start adding  water and oil simultaneously. Knead the dough for 10-12 minutes or until it is smooth and pliable.

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Keep the dough in a big size oil-greased bowl for first proofing. Keep the bowl in a warm place. If the temperature of your kitchen is warm, proofing can be over in 50 – 60 minutes but in a cold kitchen it can take half an hour more.

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Once the dough is doubled in size, sprinkle some flour on your kitchen counter or grease it with oil . Take out the dough from the vessel and punch it gently.

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Add your choice of spices or herbs, collect the dough back and slightly knead it to make it smooth. I divided the dough in three parts to add three different flavors with some additional salt. One part had dry mint powder and red chilli flakes. Second had oregano and rosemary and the last one was with salt and pepper powder.

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You can again divide one portion of the dough into small pieces and roll them as thin sticks. There are no fixed rules about the length or shape of these sticks – so don’t worry about the neatness.

While working on one part of the dough, it’s better to cling wrap the rest of the two portions and keep them in the fridge. If kitchen is warm, dough starts blooming. When you are done with one part, take out the other one from the fridge and work.

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Keep all the sticks on parchment paper in your baking tray, brush them with some oil, cover them and keep the baking tray at warm place for second proofing. Second proofing gets over in 15 – 20 minutes.

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Preheat oven at 180-185 degree just 10 minutes before second proofing is getting over, brushup sticks with milk and bake them at the same temperature or probably slightly less for 12-15 minutes. Remember sticks are thin, so they might turn dark brown fast. As each oven has different settings, keep an eye while baking. After baking, taste them – if you feel salt is less, brush them little bit with salted butter – but this is completely optional. Serve crispy Italian Grissini Breadsticks with cheese dip or any sauce.

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