White Sandwich Bread (2)

Have you ever tried baking bread at home?

If no, then you must definitely try it once. It’s so addictive, it’s magical, it’s therapeutic , it calms you down, it gives amazing joy and when you get wonderful slice from homebaked bread, you are forced to bake again and again!!!!!!

And the best part of baking bread is that it’s a great learning experience. We always learn from every single bake.

But still if you are slightly hesitant to try bread, my personal suggestion is to try baking buns first…. baking buns will boost your confidence.. and you will be ready to graduate to baking bread. I have few recipes for buns in my blog – you can try them…Spicy buns with cumin seeds and red chilli powder, Plain Buns with wheat flour + maida and Tea time Wheat Flour Buns with pizza spices.

When I started my learning lessons to bake bread, I started with all purpose flour (maida). I agree with you all that all purpose flour is not healthy. But I got immense confidence once I got perfect bread of loaf with maida. And if you are too strict with your eating habits, you can gift your maida breads to your house helps, neighbors, relatives or can take to your work place to get lots of appreciation!!!!!

IMG_20180526_091934886.jpg

IMG_20180526_091548110.jpg

Ingredients :

Maida 3+1/2 cup
Milk powder 1/8 cup
Instant dry  yeast 1+1/2 tsp (Gloripan brand)
Salt 1+1/2 tsp
Sugar 1+1/2 tbsp
Oil /butter 2 tbsp
Water/Milk 1+1/2 cup
First proofing time (kept outside) 80 minutes (1 hour 10 minutes)
Second proofing…. 1/2 an hour

Process :

Dough can be kneaded only with lukewarm water or can be with half milk and half water. Milk keeps your bread soft and I always knead bread dough with lukewarm milk and water mix.

IMG_20180524_185400271.jpg

In a big size vessel keep all dry ingredients – which are maida, salt, sugar, milk powder and yeast (all ingredients should be on room temperature).

IMG_20180524_185012137.jpg

Mix all these ingredients together and slowly start adding water and bring all the ingredients in shape of the dough.

IMG_20180524_185755658.jpg

Flatten this dough and sprinkle water and start kneading the dough. Dough consistency should be smooth but not too wet. While kneading add one tbsp oil/butter.

IMG_20180524_190053763.jpg

Knead the dough for at least 15 minutes to get elasticity in it. You will notice that dough has become very smooth in 15 minutes kneading. Add rest of oil/butter.

IMG_20180524_190557590.jpg

Knead slightly more and dough is ready.

IMG_20180524_191951737.jpg

Keep it in an oil greased bowl.  Brush the dough with oil to avoid it drying – cling wrap the bowl and keep it at a warm place for first proofing. Generally I keep the dough for first proofing in my switched off microwave. But during summer, kitchen temperature is usually hot, so I kept it cling wrapped and covered with kitchen towel on kitchen counter.

IMG_20180524_192939635.jpg

First proofing (dough rising to double the size) took one hour and ten minutes. Don’t let the dough over proof.

IMG_20180524_203304156.jpg

Place the dough on neat and oil greased kitchen counter and punch it gently.

IMG_20180524_203436633.jpg

Knead the dough very gently and roll it in a rectangular shape.

IMG_20180524_203638110.jpg

Start rolling it tightly from the top and prepare a tight roll.

IMG_20180125_205441853.jpg

Pinch the seam sides.

IMG_20180524_203927564.jpg

Grease baking tin with oil and place the roll in it by keeping the seam side at the bottom of the tin.

IMG_20180524_204027850.jpg

Brush the roll with oil to avoid it drying and cover it with another baking tin (I find covering it with another baking tin very convenient) and again keep it at dry and warm place for second proofing.

IMG_20180524_204702824.jpg

Second proofing doesn’t take much time. Generally it gets over between 15 to 30 minutes. Mine took 30 minutes because I kept the tin on  kitchen counter.

IMG_20180524_210920500.jpg

Just 10 minutes before baking, preheat oven at 200/, brush up the roll with milk and bake for 30-40 minutes at 180/.

If you have a small oven, microwave or OTG, then the top of the bread starts getting brown very quickly and by the end of the baking time, the top becomes very hard. To avoid this problem take out the tin from oven when bread is becoming brown. Generally it happens halfway in the baking process.

IMG_20180524_213324319~2.jpg

Cover only the bread (not the tin) with almuniun foil (it’s called tenting) and keep the tin back in the oven and continue baking till it is done.

IMG_20180524_213405913.jpg

 

IMG_20180524_220028086~3.jpg

When you tap the top of  the bread  it should sound hollow …. it’s a sign that bread is done!

Take out the tin from the oven and place it on a cooling rack for it to cool down and apply butter on top of the bread to keep it soft.

IMG_20180524_220028086~3.jpg

Don’t let the bread stay in the tin for more than 10-15 minutes because in the cooling process steam will collect at the bottom of the tin and this will make bread soggy from the bottom.

Once the tin is comfortable to touch, clean the edges of the tin with knife and take out the bread and leave it on the cooling rack till it cools down completely.

Don’t slice your bread loaf immediately after it cools down as the crumb is not yet settled completely. Cling wrap with two, three layers and keep it in the fridge for 4-5 hours. I always prefer baking bread in the daytime,  keep it cling wrapped in the fridge and slice it in the night, again wrap it and keep it in the fridge and use it in the morning.

IMG_20180526_091201802.jpg

If you want perfect beautiful slices of bread, don’t hesitate to buy a good serrated knife and enjoy your homebaked bread as a toast, or any variety of sandwich.

IMG_20180526_091835554.jpg

But trust me, before you start preparing sandwiches, you will not resist gobbling up one or two slices of bread just like that…. after all, nothing is better than homebaked bread !!!!

IMG_20180526_091954729.jpg

 

IMG_20180526_091652438.jpg

 

 

Sandwich Bread with wheat flour along with all purpose flour (maida)

IMG_20180126_083553983

Baking bread is so therapeutic and gives a lot of satisfaction! But still there are times while being lazy I just keep on postponing to bake a loaf until Apoorva threatens to buy from the shop. Then immediately my inner super health conscious mom wakes up and I start taking out ingredients from the fridge and keep praying that power should be there till my loaf is baked.

I always prefer to do wheat flour bread, but sometimes I go for white sandwich bread also and sometimes with half wheat flour and half all purpose flour bread. All purpose flour is not healthy, but I really doubt if we can completely avoid it. And baking bread at home is preservative free, so occasionally we can use all purpose flour.

One day suddenly Manish had a craving for toasted bread with butter. So this time I decided to use my recipe of plain buns with wheat flour and maida for bread too. I didn’t change anything in the recipe, and after first proofing of the dough, instead of dividing it into buns, I gave it a shape of  bread  loaf. Bread came out really well and as it was not a big sized loaf, so got over in two days. I really hate keeping bread in the fridge for more than two days because I start getting a felling that it is occupying space in the fridge. So my preference is to do a small loaf, finish it fast and bake again something fresh….!!!!!

 

IMG_20180126_083532712

Ingredients :

All purpose flour  1+1/2 cup
Wheat flour 1+1/2 cup
Milk powder 1/4th cup
Yeast 1+1/2 tsp
Sugar 2 tbsp
Salt 1+1/2 tsp
Water (milk+water mix) 2 cups minus 2 tbsp
Oil/butter 1+1/2  tbsp

Process:

Collect all dry ingredients together in a big vessel. Remember all ingredients should be at room temperature.

IMG_20180125_190011587.jpg

Prepare water or water + milk mix at slightly warmer than lukewarm temperature. Cold water will not activate the yeast and too hot will kill the yeast, so be careful here.

 

IMG_20180125_190608655.jpg

 

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

IMG_20180125_190933581.jpg

 

 

Now slowly start pouring the remaining water and start kneading the dough for 15 minutes. Do not use the entire water written in the recipe because your variety of flour might not need it completely, as absorbing quality of liquid differs in different types of flours. Here we need slightly wet dough which should be little loose than chapati dough.

 

IMG_20180125_191055584.jpg

Initially, kneading will appear messy, but slowly with continuous kneading, dough will become smooth.

IMG_20180125_193232958.jpg

 

Now add butter/oil in it, knead once again for five minutes and your smooth shiny dough will be ready!

 

IMG_20180125_193500382.jpg

 

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.

 

IMG_20180125_193533902.jpg

 

Cling wrap the bowl and keep the bowl at a warm place for first proofing.

 

IMG_20180125_194228567.jpg

I generally keep my bowl in a switched-off microwave. First proofing takes 1 to 1+ 1/2 hours depending on how warm your kitchen is.

 

IMG_20180125_200133662.jpg

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

 

IMG_20180125_204916548.jpg

 

 

IMG_20180125_205055681.jpg

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

 

IMG_20180125_205413301.jpg

 

Start rolling it tightly in the shape of a log.

 

IMG_20180125_205441853.jpg

Seal the seam side-by-side by pinching it.

 

IMG_20180125_205623176_BURST000_COVER.jpg

Grease bread tin with oil and keep this log into the tin by keeping the seamed side at the bottom.

IMG_20180125_205835114.jpg

 

Apply oil on top of the log to avoid it drying and cover it with another bigger sized tin (I find bigger sized bread tin more convenient to cover for second proofing) and again keep it in the switched off microwave or any warm place for second proofing. Second proofing generally gets over in 15 to 20 minutes.

 

IMG_20180125_210145330.jpg

 

 

IMG_20180125_212329229.jpg

Just 10 minutes before baking, preheat your oven at 185 degrees for 10 minutes. Apply milk with pastry brush on second-time-proofed dough and bake it in a preheated oven for 30 – 40 minutes at 180 degrees or until the top of the bread sounds hollow.

 

IMG_20180125_213402063.jpg

 

IMG_20180125_220320134.jpg

A very common problem in bread /buns baking people  face is that their bread remains soft from inside but the top becomes very hard – so how to avoid it…..??

Once you get the desired brown colour of the bread, stop baking and cover the bread with almuniun foil (only bread, not the tin) and continue baking. This process is called tenting.

Once bread is baked completely, take it out from the oven, apply butter on it for nice shine and to keep it soft. After ten minutes with the help of knife clean the edges around the tin and take out your beautiful loaf and keep it on a cooling rack.

 

Don’t leave bread for a longer period in the baking tin. Inside the tin, heat will not be able to pass through, so this will create moisture and the bottom of the bread will become soggy. After taking out the bread on a cooling rack let it cool down completely, wrap it in a cling film with two   three layers and keep it in the fridge for at least 3 to 4 hours, so that crumbs will settle down nicely. Finally slice the loaf with sharp serrated knife and fall in love with your homebaked beautiful slices of bread and have a happy dance…. 💃💃💃💃

 

 

IMG_20180126_083601623.jpg

 

Wheat flour Spinach Buns

After trying spinach in all purpose flour buns, I thought of doing wheat flour buns too.

Generally, people don’t like the taste of whole wheat bread or buns. Maybe because right from our childhood we know bread as ‘white sandwich bread’, so our taste buds are more settled with maida bread. But slowly everyone is becoming more health conscious now. So people are demanding whole wheat bread in shops, and some people like me and many more have started baking their own breads. But today we will be baking whole wheat buns with Spinach puree, onions and some spices………IMG_20170106_183558910~2.jpg

Ingredients and procedure are almost the same as I had already posted for Maida Spinach Buns. Here instead of maida we are using wheat flour and water quantity will be slightly more because wheat absorbs more liquid…….

Ingredients :

Wheat flour        1+1/2cup

Salt                 1/4+1/8tsp

Sugar                1/2 tbsp

Instant active yeast  1/4+1/8 tsp

Spinach puree      1/3cup

Hing powder           one pinch

Oil/butter              2tsp

Finely chopped onion         1/8 cup

Cumin seeds           1 tsp

Green chillies           2

Water/ Milk(can be 50-50)            1/4cup+1 tbsp (Lukewarm)

Procedure :

Wash spinach leaves thoroughly under running water and boil them without adding water.  Grind the boiled leaves and keep this puree separate.

IMG_20170106_131359864.jpg

Take a big vessel (so that you can knead the dough easily) and add wheat flour, salt, sugar, cumin seeds, chopped onions, hing and yeast in it. Mix everything.Now add spinach puree and 1 tsp oil into this mixture.

Slowly keep on adding lukewarm water and start kneading. Don’t add water in one go. Dough should  be loose than chapati dough.

IMG_20170106_132020628.jpg

Your palms will be very sticky, so use remaining  1tsp oil in intervals to grease your palms during kneading. Keep on kneading for 10 minutes. Slowly dough will become smooth.

IMG_20170106_133748754_BURST001.jpg

Apply some oil in a glass bowl, keep the dough in it and apply some oil on the dough also. Cover the bowl with cling film.

IMG_20170106_134048970

IMG_20170106_134132391_BURST000_COVER_TOP.jpg

IMG_20170106_134516532.jpg

If weather is cold then keep the dough in the oven (switched off) or if it is hot, leave the bowl on the kitchen counter and cover it with a kitchen towel. It will take 45 minutes to 1 hour to proof the dough.

Sometimes it can be difficult to figure out if the dough has proofed well or not, or the dough has doubled in volume or not. Generally, first proofing takes one hour, but if your kitchen is very cold then it might take more time. So, after cling wrapping the dough bowl, you can put a mark on the bowl with a marker so that when dough rises and becomes double in volume you will have a clear idea.

IMG_20170106_164830926.jpg

Lightly grease your baking tray with oil. Spread some flour on the working area and after first proofing, take out the dough and lightly punch it.

IMG_20170106_164959322.jpg

Shape the dough in the form of a log, and divide it equally.

IMG_20170106_165110096.jpg
IMG_20170106_165142273.jpg

Roll the balls neatly and keep them in ready baking tray/tin and oil them lightly to avoid drying and again cover them for second proofing.

IMG_20170106_170712125.jpg

IMG_20170106_170734559.jpg

Second proofing gets over within 20 minutes to half an hour.

(Remember, don’t let the buns rise till they are doubled, otherwise buns wouldn’t rise during baking. When buns are half risen, it is time to bake them and they will rise beautifully inside the oven during baking. And trust me, it’s a wonderful experience to watch them rising!)

Just 10 minutes before second proofing is getting over, preheat oven at 200 degrees C. Give milk wash to buns, and   bake them at 185 degrees C for 20 minutes or till they are done.

IMG_20170106_183339007.jpg

Apply butter on hot buns and after 5 minutes transfer them on a cooling rack or enjoy warm with tomato sauce.

IMG_20170110_091112538.jpg

IMG_20170106_183558910.jpg

 

Maida Spinach Buns

During my childhood, unlike other kids of my age, I had always liked all leafy veggies. Every leafy vegetable has its own unique flavor and can be cooked in so many different ways.

My mother used to prepare coriander chutney by adding spinach and tomato along with coriander leaves. And we used to relish this with “aaloo ke garam garam  parathe”. Spinach goes very well with tomatoes,  whether it is  in dry vegetable or delicious ‘paalak paneer’. In fact, when my mother used to wash and cut spinach leaves, I used to eat raw leaves from that clean  bunch.

Still my taste buds have not changed, but the most difficult and irritating  work is to clean the green veggies. But now I am a mom myself!! And to make my daughter eat leafy vegetables is a challenging task. So I keep on exploring different ways.

Today, right from the morning I was thinking to cook spinach, but in a different way…. but was not able to figure out how. Suddenly, I thought that it has been a while since I’ve baked a bread loaf. Why not try a spinach loaf…… but then I was doubtful about the taste…. so much hard work should not go waste…. but this thought had stuck with me whole day and finally  in the evening I decided to bake spinach buns with very little quantity of flour.

Buns came out of the oven,  and by seeing them my daughter didn’t look very pleased. I requested her to try half bun. Other half I ate, and was waiting anxiously for her reaction …….. and she told that these taste really delicious! What a relief!!!!!

IMG_20170315_190345338

There is a slight taste of spinach in these buns, but with other spices it doesn’t overpower. But if you don’t want to get the taste of spinach at all, can reduce the quantity  of spinach puree in half, but then  increase the amount of water.

One more thing, these buns are with all purpose flour, because trying anything new  is easy with maida. Tomorrow I will be doing same buns with wheat flour, but till then, give a try with all purpose flour……..

Ingredients :

Maida          1+1/2 cup

Sugar          1/2 tpsp

Salt             1/4+1/8 tsp

Instant dry yeast         1/4 tsp (if weather is  cold then add 1/8 tsp more)

Cumin seeds        1 tsp

Hing powder          a  pinch

Medium sized finely chopped onion     1

Green chillies        2 (thin and long)

Oil/butter              2 tsp

Water(lukewarm)     1/4 cup +1 tbsp

Spinach puree          1/4 cup

Milk                for brushing up buns

Procedure :

Wash spinach leaves thoroughly under running water and boil them without adding water.  Grind the boiled leaves and keep this puree separate.

IMG_20170315_161117827

Take a big vessel (so that you can knead the dough easily) and add all purpose flour, salt, sugar, cumin seeds, chopped onions, hing and yeast in it. Mix everything.

IMG_20170315_152203426

Now add spinach puree and 1 tsp oil into this mixture. Slowly keep on adding lukewarm water and start kneading. Don’t add water in one go. Dough should not be tight like chapati dough.

IMG_20170315_153736199

Your palms will be very sticky, so use remaining  1tsp oil in intervals to grease your palms during kneading. Keep on kneading for 10 minutes. Slowly dough will become smooth.

IMG_20170315_154732958

Apply some oil in a glass bowl, keep the dough in it and apply some oil on the dough also. Cover the bowl with cling film.

IMG_20170315_154955773

IMG_20170315_155122047.jpg

IMG_20170315_155356957

If weather is cold then keep the dough in the oven (switched off) or if it is hot, leave the bowl on the kitchen counter and cover it with a kitchen towel. It will take 45 minutes to 1 hour to proof the dough.

Sometimes it can be difficult to figure out if the dough has proofed well or not, or the dough has doubled in volume or not. Generally, first proofing takes one hour, but if your kitchen is very cold then it might take more time. So, after cling wrapping the dough bowl, you can put a mark on the bowl with a marker so that when dough rises and becomes double in volume you will have a clear idea.

IMG_20170315_161539488

IMG_20170315_170637563_BURST000_COVER_TOP

Lightly grease your baking tray with oil. Spread some flour on the working area and after first proofing, take out the dough and lightly punch it.

IMG_20170315_171103535

Shape the dough in the form of a log, and divide it equally.

IMG_20170315_171258033IMG_20170315_171646403

Roll the balls neatly and keep them in ready baking tray/tin and oil them lightly to avoid drying and again cover them for second proofing.

IMG_20170315_172840187

IMG_20170315_172922780

Second proofing gets over within 20 minutes to half an hour.

(Remember, don’t let the buns rise till they are doubled, otherwise buns wouldn’t rise during baking. When buns are half risen, it is time to bake them and they will rise beautifully inside the oven during baking. And trust me, it’s a wonderful experience to watch them rising!)

Just 10 minutes before second proofing is getting over, preheat oven at 200 degrees C. Give milk wash to buns, and   bake them at 185 degrees C for 20 minutes or till they are done.

IMG_20170315_180007577

IMG_20170315_182600560

Apply butter on hot buns and after 5 minutes transfer them on a cooling rack or enjoy warm with tomato sauce.

IMG_20170315_182925594