Garlic Bread

I love to bake and explore new variations in breads. To try any new variety, we need not worry about the recipe. Variety comes with technique and imagination. You just have to learn plain sandwich bread and then let your imagination flow. One can create so many variations in sandwich bread.

A few days back I was planning to bake cylindrical shaped plain bread, but suddenly I thought to change it into flavoured bread.

Which flavour is most popular with everyone in the varieties of bread…

Garlic flavour!
Done!!!

This was the best idea. Then to make it more delicious, I thought to add dried pizza spices.

This idea worked like a charm and during baking my house had wonderful aroma of garlic and spices.

Trust me, those bread coins with beautiful swirls of spices were so delectable.

IMG_20190723_155127705_HDR.jpg

Just toast the slices plain or grate some cheese on it and bake them for a few minutes till cheese melts… 😋 😋 😋     

Now who needs garlic bread from Pizza Hut!!

Try this bread once and you will know that I am not at all exaggerating.

IMG_20190722_141313017

If you don’t have cylindrical shaped bread tin, don’t worry; follow the same process and bake in a rectangular tin. After all, shape of bread is not going to change its taste.

Before you start the process, just go through the post Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe) to clear any doubts.

For a few more bread recipes in the blog you can check these posts:

 

Measurements for bread tin

11 inch – length
3 inch – diameter

Ingredients :
Garlic butter-  You can use store-bought garlic butter or prepare garlic butter at home. Peel and mince 10-12 garlic pods. Heat 4-5 tbsp salted butter in a pan and add minced garlic. Saute this for 3-4 minutes and then sieve it. Home-made garlic butter is ready.

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
Mixed herbs/spices – as per requirement
Butter/Oil 1 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 measures 250 ml

Process :

Take all dry ingredients except herb/mixed spices in a big vessel so that kneading is easy.

IMG_20190205_121354526.jpg

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.

IMG_20190205_121907685.jpg

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

IMG_20190205_124135849.jpg

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.

IMG_20190205_124415174.jpg

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

IMG_20190205_140444555.jpg

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

IMG_20190205_140135277.jpg

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

IMG_20190720_134718780

Apply garlic butter all over it very generously.

IMG_20190720_134839250.jpg

Now sprinkle spices/herbs of your choice.

IMG_20190720_135336498

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

IMG_20190720_135446319

IMG_20190720_135624129

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

IMG_20190205_141128537.jpg

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

IMG_20190205_141240675.jpg

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

IMG_20190205_141359996

IMG_20190205_141417403

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.

IMG_20190205_144518832

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. If top of the bread is not becoming brown by the end of the baking time, open the lid and bake it for 3-4 minutes extra. Take out the bread  from the tin and keep it on a cooling rack. Apply butter on hot bread to keep it soft and let it cool down completely.

IMG_20190720_171620265

Once bread cools down completely, you can slice it, but to get neat slices wrap it in cling wrap with 2-3 layers and keep it in the fridge for at least 3 to 4 hours. Always use bread cutting serrated knife and slice bread by holding it tightly.

Isn’t this a gorgeous bake with beautiful swirls and awesome garlic herbs flavour!!

IMG_20190723_154619021

IMG_20190723_154507476

 

Nankhatai (Cookies with clarified butter)

In India, baking was not part of our daily cooking, though in Punjab people used to prepare roti in clay-made oven called ‘Tandoor’ which is still very popular. Other than tandoor there used to be a slightly different kind of oven, built with bricks and clay named ‘Bhatti’ and it was used to roast grains like jowar, chana etc. When Britishers came here, they brought cake, biscuits and bread. Cake was an occasional thing, but biscuits and breads became popular with common people. Overall, baking was more prevalent in South India .

During partition, when thousands of people belonging to Sindhi community came to India from Pakistan, they started baking for employment. I remember my mother and her neighbourhood friends used to take all raw ingredients to one shop and within an hour they used to give soft, warm, melt-in-mouth nankhatai. Slowly, in few years the younger generation of these small shop owner families turned their old fashioned shops into modern style bakery.

Since then nankhatai is my favorite cookie. Generally, it is done with maida only, but I always like slight crunch of rava/semolina in cookies, so I have added that along with wheat flour. If you are not interested into using rava and wheat flour, eliminate both of  them and add white flour in the same quantity.

IMG_20190726_141904547-01

Ingredients :

White flour (maida) 3/4 cup
Wheat flour 2 tbsp
Semolina (rava) 2 tbsp
Granulated sugar 1/2 cup (later, powder it)
Ghee (clarified butter) 1/2 cup minus 1-2 tbsp
Cardamom powder 1/2 tsp
Baking soda 1/4 tsp
Baking powder 1/8

All ingredients should be on room temperature.

Process:

Measure and collect all dry ingredients in a bowl. Mix them well.

IMG_20190724_134127698.jpg

Add melted ghee. Remember that ghee should be melted but not warm.

IMG_20190724_134242778.jpg

Gently mix everything and collect it together in the shape of dough. In case you have added more ghee and dough is loose, just wrap it in cling-wrap and keep it in the fridge until it becomes firm to roll nankhatai conveniently.

IMG_20190724_134538603.jpg

Prepare balls of same size from the dough and with your finger make an indent in nankhatai. Keep all of these in ready baking tray.

Keep your baking tray ready by either greasing it with butter/ghee or by rolling parchment paper over it.

IMG_20190724_135400150.jpg

Bake these nankhatai in a preheated oven at 165/170 degrees for 15/20 minutes.

If your oven has hotspots, turn the tray in between for even baking.

Generally nankhatai doesn’t change much colour after baking. These wouldn’t become brown like other cookies, so after 15 minutes, if nankhatai are firm, take them out.

IMG_20190724_142110010.jpg

Taste them warm – they are sinfully delicious 😋 😋.

IMG_20190726_141945589-01

Nankhatai are best as gift option during festivals. To make them more attractive, sprinkle some chopped dry fruits just before packing.

FB_IMG_1564129937484

 

Wheat flour + rava bread

Baking your own bread is good in many ways.

You get fresh bread without adding any harmful ingredients for your breakfast. You love the whole process of bread baking, especially watching it rise in the oven; it calms down our nerves. Kids sometimes join you in rolling the dough, greasing the pan, and through this we bond with them. And in the end while serving sandwiches or toast from your own home baked bread, whole family praises you and that makes your day very very happy 😊 😊

IMG_20190713_094132390~2.jpg

I started baking bread with white flour, then slowly started shifting towards wheat flour. Wheat flour is a bit tricky as it gives you slightly dense and heavy bread compared to white flour. Many people immediately compare home baked wheat bread with market bought bread without realising that we are not adding any artificial gluten or bread enhancer.The common reason people hesitate to bake wheat flour bread because wheat bread doesn’t  get a good rise in wheat bread as we get in white bread. Well, we can increase the quantity of yeast here, but then the bread has too much smell of yeast.

To solve this problem, we are adding rava with wheat flour in this new recipe. If you have tried cooking any dish with rava, you must have seen that rava puffs up nicely. So here rava helps wheat flour to rise up and we get good height in our loaf.

Did you like the idea? Well, if we can bake a complete loaf of bread with rava, Samolina/chiroti rava bread (anyone can bake this bread) then we can definitely add it with wheat flour.

IMG_20190713_093326973.jpg

What is chiroti rava and how it is different from normal rava?

The difference lies in the size of granules. Chiroti rava has very small granules compared to normal rava. Because of these tiny granules, chiroti rava gets bind very well in shape of the dough.

I have a few recipes with wheat flour bread in the blog. If you are interested, can check these links also…

Wheat Flour Sandwich Bread(1)

Wheat flour Sandwich bread (2)

Wheat flour Sandwich Bread(3) cylindrical shaped

Wheat flour spicy turmeric bread

In South India, chiroti rava is easily available. But if you are not able to find this variety of rava in your city, you can order it through Amazon or Big Basket.

Ingredients :

Wheat flour 1+1/2 cups (200 gms)
Chiroti rava 1 +1/2 cups (250 gms)
Salt 1 tsp
Sugar 1+1/2 tbsp
Instant active yeast 1 tsp
Oil 2-3 tbsp
Milk /water 1+1/2 cups minus 2-3 (1 cup measures 250 ml)

Bread tin size (in inches) –  length 8, depth 3+1/2, width 3+1/2

Please go through all the tips carefully before you start the process of baking bread.

Tips :

1. Except water, rest of the ingredients should be used at room temperature. Water/milk should be slightly warmer than lukewarm.

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 slightly 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 home baked 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 another try, and you will surely get it!

For few more tips you can check this link also… 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 vessel.

img_20190711_114413856

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

img_20190711_114819675

Now start pouring remaining water one tbsp at a time and  knead the dough for 15-20 minutes by adding oil simultaneously.

Initially, kneading will look messy and sticky, but slowly dough will become smooth.

img_20190711_120656696

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 the switched-off microwave. First proofing takes 1 to 1+1/2 hours, depending on the temperature of your kitchen.

img_20190711_120934854

In the meantime, apply oil to bread tin.

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

img_20190711_133021413

img_20190711_133619727

Knead the dough very softly and spread it in a rectangular shape according to the size of the bread tin.

img_20190711_133811127

Start rolling it tightly in the shape of a log.

img_20190711_134002190

Seal the edges by pinching them tightly.

img_20190711_134110294img_20190711_134246105

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. Cover the tin with wet kitchen towel (don’t let towel touch the dough) and keep it in the switched-off microwave or any warm place for second proofing. Second proofing generally takes 15 to 20 minutes but if it’s cold temperature in the kitchen, it might take some more time.

img_20190711_134436680img_20190711_142027924

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, till the bread  becomes evenly brown and while tapping the top, it sounds hollow.

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

img_20190711_1513206965

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.

img_20190713_090219190

This will tighten the bread crumbs making it easier to slice it with bread cutting serrated knife.

img_20190713_093649063

Don’t you love these wonderful slices with beautiful brown edges!!!

Now who wants to buy bread from the store if you can provide your family home baked healthy bread. I am sure you would be thinking to give this recipe a try. 

img_20190713_093446241

img_20190713_093238351

 

Would love to hear from you about this recipe and if you have any doubts, feel free to ask through comment box.

 

Wheat Flour Spicy Turmeric Bread

I was not planning to bake this wheat flour spicy turmeric bread. I was not even thinking to bake some new variety of bread. I was just kneading dough for white bread, wheat bread and some dinner rolls, but not turmeric bread. Then I thought of doing some spicy buns, but buns’ dough was already done and I didn’t want to disturb its proofing process. So I decided to change plain sandwich wheat flour bread into spicy bread. While adding spices I saw turmeric powder and thought “why not add this in dough and turn the bread into a something all together different” a wheat flour bread loaf with spices and turmeric powder!!

My only concern was if bread slices will be having raw turmeric smell.

Well… you wouldn’t know until you try!!

So, I added turmeric powder along with other spices. Yellow dough looked good with carom seeds flavor. I baked it and to my biggest surprise there was no taste of raw turmeric powder!!

It just added colour and with spices, bread was soooo… good. You might not prefer these slices for sandwich, as this  is not plain bread.

Instead, you will like it as spicy, healthy, wheat flour turmeric bread toast with butter along with a hot cup of tea!!

IMG_20190315_075120535-01.jpeg

As I was working on two seprate bread dough while preparing this bread, in the hustle- bustle completely forgot to take pics of some steps. Though just like other bread recipes, which I have posted in the blog, all steps are similar for this bread also. But if you are baking bread for the first time, please check this link for the missing pictures of  a few steps during the whole process… Wheat Flour Sandwich Bread(1)

Ingredients :

Wheat flour        2 cups+2 tbsp
Milk powder       2 tbsp
Instant active yeast       3 /4 tsp
Salt         slightly more than 3 /4 tsp
Sugar       1 tbsp
Carom seeds    1+1/2 tsp
Turmeric powder    1tsp
Red chilli powder    1 tsp
Black pepper powder    1/2 tsp
Oil            1+1/2 tbsp
Water/Milk      1 cup +2-3 tbsp

Read carefully all the tips before you start the process…

Tips

1. Except water, rest of the ingredients should be used at room temperature. Water/milk should be slightly warmer than lukewarm.

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 slightly 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 home baked 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 another try, and you will surely get it!

Process :

Collect all dry ingredients in a big vessel.

img_20190314_175417236

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

img_20190314_180000262

Now start pouring remaining water one 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.

img_20190314_181452921

 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 the switched-off microwave. First proofing takes 1 to 1+1/2 hours, depending on the temperature of your kitchen.

img_20190314_181714164

img_20190314_192043927

In the meantime oil grease bread tin.

(from here I missed to take pics of a few steps, please follow any of my other bread recipe to check the pics of a few steps. These steps are same for any simple bread recipe)

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

Knead the dough very softly and spread it in a rectangular shape according to the size of bread tin.

Start rolling it tightly in the shape of a log.

Seal the sides by pinching them tightly.

img_20190314_192856604

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. Cover the tin with wet kitchen towel (don’t let towel touch the dough) and keep it in the switched-off microwave or any warm place for second proofing. Second proofing generally takes 15 to 20 minutes but if it’s cold temperature in the kitchen, it might take some more time.

img_20190314_193254251

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, till the bread  becomes evenly brown and while tapping the top it sounds hollow.

IMG_20190314_194249108.jpg

Apply butter on hot 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 in the tin for long time will make the bread soggy from the bottom.

IMG_20190314_214321760_BURST000_COVER_TOP.jpg

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.

IMG_20190315_075158833.jpg

Don’t you love these turmeric yellow spicy slices of bread!!!

Would love to listen from you all about this new healthy wheat flour bread😊😊

IMG_20190315_080004985.jpg

 

Burger Buns

There are a few snacks which I can’t have in any restaurant. Burger is one such snack. I know, some of you there just can’t believe it! But it’s true… I can have pizza.. garlic bread is my favourite, potato wedges and I love chocolate shake at Domino’s. But a big no to burger. Actually my husband and daughter both are also not a big fan of burger. So, collectively as a family we three are united with at least one thing…. Lol

Over the years husband and wife start having mutual likes and dislikes of certain things, but if your teenage kid also joins you… maybe over just for a small reason, you feel so happy… or probably you are just lucky!!!

For us burger is that link!!

Still, baking burger buns was in my bucket list for a very long time, but most of the time I ended up baking bread or regular buns/rolls. Sometimes certain simple things take a lot of time to get implemented for no particular reason. We just keep on delaying,  not because of being lazy.. but probably something more interesting comes up!

IMG_20190220_152207666.jpg

I am pretty sure that anyone who bakes wouldn’t be unaware of King Arthur Flour website. There I had seen burger buns recipe long ago and since then I was determined that one day I will surely try to bake these beautiful buns.

Well, here I didn’t exactly follow their recipe, because I didn’t want to have so many buns with white flour. And moreover I wanted to know how these buns will come up if we use only wheat flour. So I decided to bake with both the flours separately – with wheat flour and white flour, both with two cups of flour for each.

IMG_20190220_153348508.jpg

I kept the whole recipe same for both kind of buns except water content because wheat flour absorbs more water than all purpose flour.

What was the difference between wheat flour buns and white flour buns?

IMG_20190220_152953384.jpg

 

IMG_20190220_152223006.jpg

All purpose flour is very light and airy, so buns made with this flour got high rise. Whole wheat flour is heavy flour and during baking it didn’t rise as much as all purpose flour.

So to make wheat buns big, we can either add some more yeast, probably 1/8 tsp more or can add samolina/chiroti rava in wheat flour. Rava has a quality to puff up, so along with rava, wheat flour buns will also get high rise. You can also try by adding one egg in wheat flour dough.

Ingredients :

Flour             2 cups +2 tbsp
Milk powder   2 tbsp
Instant active yeast      1/2 tbsp +1/8 tsp
Salt          3/4 tsp
Sugar       1 +1/2 tbsp
Oil /butter    2 tbsp
Water /milk         1 cup +3 tbsp (for wheat flour)
Water/milk          1 cup minus 4 tbsp (for all purpose flour)

Water/milk should be slightly warmer than lukewarm but not hot.

Please go through all the tips before you start  the preparation.

Tips:

1. Except water/milk, 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. Here we are using a lot more yeast than usual. So if your kitchen temperature is normal, you can keep the dough bowl at kitchen counter only covered with cling film.

6. If you are preparing buns at the same time with both wheat and white flour, then first knead wheat flour dough and after keeping the dough in the bowl,  just leave the bowl uncovered on kitchen counter. This way the process of proofing will be slow.

Now after preparing white flour dough in the bowl, cover this bowl with cling wrap. Now you can cover the wheat flour dough bowl also.

This way now both dough will get proofed at the same time and you will be able to do rest of the steps together with both dough.

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

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

IMG_20190220_152145787.jpg

Process:

Combine all dry ingredients in a big vessel.

IMG_20180729_082842596_HDR

Start adding water/milk and collect all ingredients in the shape of a dough (don’t use whole quantity of water).

IMG_20181219_133130221

Now keep adding little quantity of water and start kneading. Consistency of dough would be wet and sticky in the beginning, but slowly by continued kneading for 12-15 minutes will get required elasticity. Add oil/butter along with kneading and mix it nicely into the dough.

IMG_20180729_085552489_HDR.jpg

Keep this dough in a big oil greased bowl for first proofing. Cover the bowls with cling film or wet kitchen towel and wait till the dough rises and is double in volume. This process might take 60 to 90 minutes (read tip numbers 4 and 6).

IMG_20190220_130422104.jpg

In between, keep baking tray ready by greasing it with oil and spreading parchment paper. Parchment paper is optional.

IMG_20190220_135249740.jpg

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

IMG_20190220_135535469.jpg

IMG_20190220_135723485.jpg

Collect the dough together, knead it slightly to make it smooth and divide the dough in 4 equal parts. Do the same for both dough, so totally you will be having 8 parts.

img_20190220_135854522

IMG_20190220_135949450_BURST000_COVER_TOP.jpg

Again grease kitchen counter with oil or sprinkle some flour. Prepare these equal sized dough parts in smooth buns.  Grease your palms with oil while shaping the buns. Keep the buns in prepared tin by keeping sufficient space for each bun to puff up nicely.

IMG_20190220_141546954.jpg

Apply oil or melted butter and sprinkle sesame seeds over all buns. Cover this tray with clean kitchen towel and let it rise for second proofing (see tip number 4 & 6).

Just 10 minutes before second proofing time is getting over, preheat oven at 185/190 degrees.

Brush up buns with milk and bake them at the same temperature for 30-40 minutes or till buns become nice brown from the top. As every oven is different so temperature and time may vary.

IMG_20190220_142731824.jpg

Take out buns from the oven and keep them on cooling rack. When they are still hot, apply melted butter.

IMG_20190220_151403025.jpg

You will be having a happy dance and feeling proud that you really baked  your kid’s favourite snack which is completely free from harmful chemicals and preservatives!!

 

IMG_20190220_152145787.jpg

Prepare these gorgeous burger buns with your favourite filling and enjoy your delicious home baked meal!!!!!

I had prepared Indian vegetarian version of filling for these burger buns. I had cooked aloo tikki Aalu ki tikiya(potato patties stuffed with spicy peas) for the filling and used cheese slices ,chutney, tomato sauce and sliced tomatoes, onions, cucumber and shredded cabbage.

And I was  so happy that I developed my taste buds for this vegetarian wheat flour  home baked burger bun which I had never liked in any restaurant before. Apoorva gave big thumps up and she was very happy to get junk food in her meals. Manish was too excited to taste them when I sent him pictures on Whats App!

burger

Would love to hear from you about this recipe and your experience while baking them. Feel free to ask any doubts through the comments section!!!!

 

Hot dog buns

When I started learning  baking bread, I thought that there are only three varieties of breads which are common and popular ……sandwich bread, pav buns/dinner rolls and pizza bread. But as we start learning one thing, we become greedy to know more. Slowly I got introduced to a lot more varieties in breads.

But to keep it simple, we can actually create a lot more varieties through these three types of bread only — sandwich, buns and pizza.

Buns are kind of tiny round shaped bread. I love baking them the most. Just change their shapes and flavors and give them different titles.

Through pizza base basic recipe, do slight changes and create different varieties. Here you have a freedom to add different veggies, sauce and herbs.

The most popular and forgiving is White Sandwich Bread. Unlimited variations can be created with sandwich bread recipe.

Hot dog bun is also a kind of small size rectangular bread. It is named as ‘bun’ probably because instead of slicing it like bread, it has filling in between like burger buns. Whatever you call it, hot dog bun or hot dog bread… it is a wonderful stomach filling snack!!

IMG_20190215_164745875.jpg

But hot dog bun is still a fancy variety of bread in India. You wouldn’t find them in local bakeries too. But nowadays courtesy social media, kids have a lot of exposure to different things. They definitely know about hot dog buns. So why not bake this fancy bread at home and give a pleasant surprise to your kids in the evening!!!

IMG_20190215_164815710.jpg

I have taken the recipe of  Pull apart buns/Dinner bread rolls here to bake hot dog buns. I got total 11 buns from this recipe. But if you want slightly bigger sized buns, divide the dough only in 8-9 buns… choice is all yours!!

I have used all purpose flour here but for a healthy version wheat flour or 50:50 ratio of wheat flour and all purpose flour can be taken. You can follow the same recipe if using wheat flour or mixed flour – just have to increase the quantity of water/milk for kneading as wheat flour absorbs more liquid.

Please don’t forget to go through the whole list of tips before proceeding with the process of baking. I have a separate post for some guidelines on bread/buns baking. You can check that also…. Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)

Tips:

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

6. Don’t compare the result of homebaked bread with any market bought  bread. We are not adding any artificial gluten, emulsifier or bread enhancer. We are trying to bake a healthy bread loaf for our family which is free from preservatives.

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

IMG_20190215_164707203.jpg

Ingredients :

All purpose flour /maida       3+3/4 cup
Instant active yeast                 1+1/2 tsp (Gloripan brand)

Milk powder                  1/4 cup

Salt                                  1+1/2 tsp
Sugar                              1+1/2 tbsp
Oil/butter                       3 tbsp
Water/ milk         1+1//2 cup minus 2 tbsp (slightly warmer than lukewarm but not hot)

Process:

Combine all dry ingrediants in a big vessel.

IMG_20180729_082842596_HDR

Start adding water/milk and collect all ingredients in shape of a dough (don’t use whole quantity of water).

IMG_20181219_133130221

Now keep adding little quantity of water and start kneading. Consistency of dough would be wet and sticky in the beginning, but slowly by continued kneading for 12-15 minutes will get required elasticity. Add oil/butter along with kneading and mix it nicely into the dough.

IMG_20180729_085552489_HDR.jpg

Keep this dough in a big oil greased bowl for first proofing. Cover the bowl with cling film and keep it in a warm place so that the dough rises till it is double in volume. This process might take 60 to 90 minutes.

IMG_20180729_090225756_HDR.jpg

IMG_20180729_102942914_HDR.jpg

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

IMG_20180805_091516101.jpg

Collect the dough together, knead slightly it to make it smooth and divide the dough in 11 equal parts.

IMG_20190215_150746501.jpg

Again grease kitchen counter with oil or sprinkle some flour. Roll these equal sized dough parts in smooth rectangular shaped buns. Spread the buns about 6 by 4 size.

IMG_20190215_151240930

Roll the bun from the top exactly the way we roll bread.

IMG_20190215_151346689.jpg

Seam the edges tight by pinching them. Prepare all the rolls in the same way.

IMG_20190215_151426147.jpg

Keeping this seam side at the bottom, place them in your  butter/oil greased tin by keeping some gap between each bun.

IMG_20190215_152834873.jpg

Brush these buns with oil and keep them covered at a warm place for second proofing. Second proofing will be over in 20-30 minutes. If weather is cold it might take slightly more time.

IMG_20190215_154319168

Just before second proofing time is getting over, preheat oven at 185 degrees. Brush-up buns with milk and bake them at the same temperature till they are nicely brown.

IMG_20190215_161601135.jpg

Take out the buns from the oven and keep them on a cooling rack. Apply butter evenly on hot buns. This will be helpful in keeping the buns soft and buns will get nice sheen.

img_20190215_164124631

Prepare filling of your choice. I finely chopped onion, cucumber, tomato and cabbage, added salt, pepper crushed paneer, dry mint powder and mix with   Coriander Chutneyand tomato sauce. It was delicious vegetarian filling.

Instead of paneer… cheese and boiled potatoes with mustard sauce and oregano flakes can be added. Choices are unlimited!!!!

IMG_20190217_135244637-01.jpeg

I am sure some of you are definitely planning to give your kiddo’s a wonderful delicious surprise.. don’t forget to share your experience with us. I would love to here from you about this post and your baking experience ❤️❤️