Tag Archives: Flour
You could say, this began as a tussle between an aunt called Jemima and a mom over the pancake recipe!
For times immemorial, Aunt Jemima has been her constant companion. She has travelled with her in her suitcases to distant, faraway places! Jemima’s pancake mixes have been my daughter’s lifeline for brunch on weekends. So far so good. But then I wanted to give Aunt Jemima a jolt and wanted my daughter to try out my recipe and hoped Aunt Jemima’s pancakes will be a thing of the past.
They may not beat the I-Hop pancakes, but mind you, they are good, smothered in maple syrup! So hop on!
Well, what’s in a name?
A brunch is not a brunch without banana bread!
Soft and moist banana bread dotted with chocolate chips and chocolate swirls.
Love the Moroccan bread? Make some at home instead of getting at the local bakala or standing in the baking aisle of your supermarket.
The bread is undeniably rich with flavor and satisfying texture. I recently tested this recipe in my kitchen and was quite satisfied with the result. The recipe is great for a novice cook too.
For the bread
1 cup all purpose flour
¼ cup bran
Salt 1 tsp.
Olive oil 2 tbsp.
Yeast 1 pkt /7 gms
½ cup warm water
1 tsp. sugar
For the filling
Half onion, chopped
8 olives, sliced
4 cloves garlic, slivers
1 green chilly, /hot jalapeno, seeds removed and chopped
1 tsp. paprika
1 tbsp. olive oil
1 tbsp. Sesame seeds
1 tbsp. Zaatar
1 tbsp. Sunflower seeds
1 egg yolk
To make the dough, add sugar to ¼ cup warm water, dissolve and then add yeast. Stir once and let it froth for 10 minutes, or alternatively, take flour, salt, and sugar in a bowl. Add 2 tbsp. oil, dry active yeast and warm water to knead smooth dough. Keep kneading for at least 10 minutes until you get nice smooth dough.
Divide the dough into 4 balls,
Sprinkle some flour/bran and place the balls, cover with a cloth and leave side for 10 minutes.
In the meantime, prepare your stuffing by sautéing onion, garlic; add olives, parsley and the spices.
Let it cool. Divide the filling into 4 portions.
Roll one round into a circle, stuff with the filling and just flatten it with your palm. Repeat.
Place the stuffed circles on a greased tray. Make diamond shape markings on the surface with a knife, but do not go deep.
Brush with beaten egg yolk. Sprinkle sesame, Zaatar, and sunflower seeds. Let it stand for about one hour.
Preheat your oven to 430 degrees F or 225 degrees C.
Bake for 20 minutes. Halfway, turn the tray and bake till brown on top.
Cut into wedges and serve warm with butter.
The recipe yields 4 small loaves.
(Adapted from Moroccan Food )
Now no need to run to a bakery to grab yourself a loaf… bake a perfect white bread at home!
This simple and easy-to-work with recipe gives a perfect loaf of bread every time I bake.
I inherited this recipe in the seventies from my sister-in-law. The first time I baked this bread was in New Delhi, India in the year 1976, in my prized possession, a Bajaj Oven… with no temperature control, just one on and off switch button! Simple as that, but it worked wonders! Since then, my ovens have changed, countries have changed, but the recipe remains the same.
1 tsp sugar
1 tbsp dried yeast
250 ml, water, warm
2 tbsp oil
3½ cups all-purpose flour
1-2 tsp salt
Dissolve yeast in warm water and let stand for 5 to 10 minutes, until frothy.
Put the flour into a warm bowl and rub 2 tbsp oil. Add 1-2 tsp salt.
Add yeast liquid to form sticky dough.
Use a wooden spoon to stir the mixture until well combined, and then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
Brush a large bowl with oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove, until the dough has almost doubled in size.This takes almost 1 hour.
Punch down the center of the dough with your fist. Turn onto a lightly floured surface. Push it away from you and then bring it back over the top. Knead dough for 2 minutes or until the dough is elastic and has returned to its original size.
Shape into a loaf and put in a greased, warm tin. Set it aside in a warm, draught-free place to prove again, until double in size. This would also take about 1 hour.
Bake at 230-240 degree C/450-475 degree C in a pre heated oven, for about 30-40 minutes.
To test if your bread is cooked, tap it on the base – it’s ready when it sounds hollow.
Remove bread to a wire rack to cool.
Allow the bread to cool at least 20 minutes before cutting it.
This bread is best eaten on the day it is made.
Slather with a generous spread of jam or butter and serve. You can also make tomato and olive sandwiches, add a slice of cheese and a dash of olive oil. Enjoy!
To make Brown Bread, mix ½ quantity of all-purpose flour and ½ of whole-wheat flour.
Gently brush the loaf with a little water and sprinkle some poppy or cumin seeds.
To make olive and garlic bread, add crushed garlic and olives to the dough, just before shaping the bread.
Brush the dough with a little water and sprinkle with oats.
I have also used the same recipe for making pizza dough. Works great.
Tip: How to shape
Sprinkle some flour. Use a rolling-pin to make a rectangle.
Fold the sides, overlapping right over left. Press the edges. Place the dough, seam side down in the tin.
Or, Use a rolling-pin to make a rectangle and then starting at the small end roll it into a shape. Pinch the ends to close seams.
Baking bread at home? Well, it’s not an impossible feat!
Oh, I seem to have been hit by a baking bug… I can’t stop baking. This week, I experimented with baking rye bread at home and was quite happy with the final outcome. The bread was full of robust taste and texture with a crisp crust.
You can serve it with chipotle mayo/cream cheese, lettuce, tomato and cheese or simply some good old marmalade! Rye is readily available in India and is known as Ragi.
1 pkt yeast
¼ cup warm water
1 tbsp. brown sugar, heaped
1 tsp. salt
1 tbsp. cocoa
3 tbsp. oil
1-cup rye flour
1 ½ cup all-purpose flour
1 tbsp. flax seeds, soaked and drained
1 tbsp. sesame, black/white mix
1 tbsp. pumpkin seeds
1 tbsp. sunflower seeds
1 tbsp. caraway seeds
Feel free to vary the combination and adjust the amount
Reserve 1 tbsp. of this combination for topping
Corn meal for dusting.
Prepare yeast mixture with 1 tbsp. of yeast in ¼ cup of warm water. Stir lightly once and let it froth for 10 minutes.
Put the flours into a warm bowl with the dry ingredients, oil, and salt, and mix well.
Mix the ingredients with yeast liquid to form a sticky dough, and then tip on to a floured board or work surface.
Form the dough into a ball, and then knead for a good 10 minutes.
Lightly oil the bowl then return the dough to it, cover with damp tea cloth/plastic wrap, then set aside in a warm, draught-free place until it doubles in size, about 1 ½ hour.
Remove the dough from the bowl, place on a lightly floured board and knead again, for about 5 minutes. Push the dough away from you using the heel of one hand to stetch it, then pull it towards you using your fingertips, rolling it back into a rough ball. The dough is ready when it springs back to the touch. This pull and push process is very essential to get a good quality bread.
At this stage, I tend to tap/hit the dough with my rolling pin. It’s called punching for no reason. The process incorporates air into the dough, and is also a good exercise on kitchen-anger management.
Shape dough into a loaf, sprinkle the topping, and place in the greased /dusted pan. Cover with a damp cloth.
Let the dough rise for a further 60 minutes.
Set the oven at 180 C. Bake until lightly brown, and crisp on top, about 30 to 35 minutes.
Remove from the oven, leave for 10 minutes in the pan, then lift out and leave to cool on a rack before slicing.
Yields one loaf, 12 slices.
I served it with a bowl of lentil soup, rosemary-caraway potatoes, caramelized onion, cheese slices and grilled tomatoes with feta cheese.
My verdict…nothing tastes more delicious than freshly baked bread at home.
(Recipe adapted from Taste of Home)