Breads

50 % Wheat Flour Bread

January 28, 2014 By

Its cold here and I so wanted to bake some bread but was in thought bcoz of the cold weather here It was tough for me . So the day when the baking bug bit me and so i started and making my home warmer thought of baking the bread which was challenged by Rachana of Second Helping which was a perfectly made spongy bread. They where too good I will be to making them again and again 🙂 Thank you so much rachana for sharing wonderful bread recipe.

As the name specifies its made with 50 % whole wheat and rest is maida/ ALP flour . This bread is a perfect daily bread which just is so so soft and fantastic to make sandwiches , or just to toast them spread some butter and enjoy. They are so very soft like pillow which will make you try them again and again . I have made lot breads and this is one of my from all . Linking this here – Spicy Treats is hosting a new event named ” Love 2 bake” ..Now quickly we will move on to the recipe..

Recipe source – Second Helping

Ingredients

Maida/ All purpose flour – 1 cup
Whole wheat flour – 1 cup
Yeast – 14 g / 4 1/2 tsp
Sugar – 2tsp
Salt – 2 tsp
Margarine – 2 tsp
Butter – 1-2 tbsp
Milk
Water – 1 cup

Method

Sieve wheat flour and maida in a bowl add salt and mix them well .
Heat water in a microwave for 40 sec , add sugar and sprinkle yeast on it.
Keep them a side for 10 – 15 mins till the yeast gets activated and you see some foamy bubbles in them.
Now add this yeast water to the flour and make a soft and elastic dough.
At first it might be a little sticky but after kneading for a while it should be a very soft dough.
Lightly flour the work surface drop the dough and knead them well by stretching and pulling the dough well .
Throw them and knead the on the work surface for 10 – 15 mins . Roll the dough .
In a greased bowl transfer the dough and greased the a bit on the surface . Cover with a cloth and rest them for 20- 30 min till they double in size ( This depends on the weather how warm it is ).
Once the dough doubles in size punch them and knead them once . Then roll the dough using rolling pin and fold the side from both corners.
Pinch the folded seam part and shape them in loaf form and transfer them to a greased loaf pan the seam side ,Brush a little milk and and keep the covered in warm place for second proving .
It might take 30 – 45 mins .
Pre heat the oven at 220 F .
Once the dough doubles in size brush some milk on the surface and bake them for 30 – 40 mins till you see a Golden brown crust.
Brush a little butter after they are done and transfer the dough on a wire rack to cool .
Cool them for 2-3 hours before slicing to get clean cut.
Enjoy this super spongy and soft bread with some fruit jam spread or toasted or for sandwich.

Sending to Jagruti’s Potluck party

Focaccia Caprese ( Italian Bread )

January 25, 2014 By

For this month We knead To Bake aparna of My Diverse Kitchen chose A very easy to make and delicious bread Focaccia Caprese . Foccacia was in my to do list and am so glad that I made this Italian bread. Focaccia is a popular Italian bread , As it looks same as pizza topped with cheese some people say this as square pizza but they are entirely different from pizza. Focaccia is the spongier than the pizza base and are thick than pizza base .Foccacia can be made with different italian toppings like potato , olives . But here is an variation influenced by capri region in italy . If you have made caprese salad you will know that topping is mainly influenced but the ingredients used in that salad – Mozzarella, Tomato and basil.

In olden days was made without any topping and just the herbed oil was spread .You can make them in any shape you want , I made them in single square cake pan , You can make them thin if you prefer rustic breads. Focaccia can be served Hot or cold , we enjoyed them warm with a bowl of soup for dinner and just love it !!

Adapted from The Kitchen Whisperer

Ingredients

For the Dough

2 tsp Instant yeast
1 1/2 tbsp sugar
3 1/2 cups bread flour/ All purpose flour
1 tsp salt
1/4 cup oil ( I used olive oil)
1 to 1 1/2 cups warm water
A little more olive oil for brushing dough

For the Topping

4-5 large tomatoes, sliced thin
1 6-7” round piece of fresh buffalo mozzarella, cut into1/4” slices
1/2 cup fresh basil leaves, cut into thin strips

For the Herbed Oil

1/4 cup olive oil
1 tsp dried oregano
1 tsp dried basil
1/4 to 1/2 tsp red chilli flakes
1/2 tsp finely minced garlic/ paste
Salt to taste
Fresh basil leaves for garnishing ( optional ) – ( I didn’t get basil so garnished them with mint leaves)

Method

First make the herbed oil. In a bowl put all the ingredients under “for herbed oil” and whisk them together. Keep this aside till required.
I made the dough with hand but it can be made in precessor too.
In a bowl put the yeast, sugar, flour, salt and oil and them mix well.
Then add 1 cup of warm water (as needed) and knead until the dough is soft elastic.
Then remove the dough shape into a round and grease the bowl well and place turning the dough around so it is coated slightly grease the top of dough too.
Cover and rest it for about one hour or till is rises double in size.
You can make this as 2 medium sized Focaccia or 4 smaller ones like I did. For the rectangular Focaccia, take two rectangular pans/Swiss roll pans (I used an 11″ by 7″ tins) and grease them well. Then divide the dough into two equal portions and lightly roll them (or press out) out into approximately 11” by 7”.
If you are making 4 Focaccia, then divide the dough into 4 equal portions. Roll each portion out (or press out) evenly into approximately 5” by 7”.
It is alright with they are odd shaped as foccacia is a rustic bread.
Transfer the dough to the baking tins. Dough will shrink whil lifting and placing. Use your fingers and push it out a bit making sure it’s evenly thick throughout.
Now let it rise for 20 minutes. Lightly oil your finger tips and press into the dough creating evenly spaced “dimples” in it.
Brush the surface with oil.
Bake at 210C (410F) for about 18 to 20 minutes till it is almost done and is beginning to turn golden brown. Take the Focaccia out and increase the heat of your oven to 230C (450F).
Lightly drizzle some of the Herbed Oil over the Focaccia and then evenly arrange some slices of mozzarella over the bread, leaving very little space between them.
Arrange the tomato slices over this and a little sprinkle the chopped basil over it.
Drizzle some more Herbed Oil over the topping and bake the bread again for 5 to 8 minutes or until the cheese has just melted.

Remove from oven then garnish the with basil leaves
Cut the Focaccia into slices and serve while it is still hot with bowl of soup.

Irish Bannock (European cuisine )

January 3, 2014 By

Starting with my first post for BM this new year valli had chosen very wonderful themes and I was so excited to cook for the themes . For the first week I chose the internal cuisines in which I will be exploring European cuisine for first week. European cuisine are versatile by themselves , I had some to do list so took this theme as a chance to finish cooking my to do recipes from European cuisine . Even though I haven’t explored most part of European cuisine its not only mine but a bloggers wish to cover all the cuisines and explore all the recipes at home am sure of it , so this year I am hoping to cover and explore as many different cuisines and those unknown Indian recipes which are more traditional here in my space. So , gud luck to be and the explorers in this blogosphere :)!! and coming to my today’s recipe it is an Irish quick to make bread which doesn’t need any proving and can be prepared in quickly when compared to other bread and main thing is this is complete yeast free.

Irish Bonnack is a bread which is similar to scone which some people call as soda bread as these are quick to make.This bread are perfect for breakfast or teatime and tastes yumm when they are warm. So here is my first bread from European cuisine .Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36

Recipe Source : All recipes

Ingredients

2 cups All-purpose flour / Maida
2 tbsp white sugar
1/2 tsp salt
2 tbsp Unsalted butter
1/2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk ( made with curd and water)
1/2 cup dried cranberry or any currants

Method

In a bowl mix flour, sugar, baking soda, baking powder, and salt.
Cut butter into flour mixture with pastry cutter.
Add buttermilk until dough is soft. Stir in currants.
Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a round cake pan.
Place it on a lightly oiled cake pan or cookie sheet.
Cut 1/2 inch deep cross side to side. slit the cross like we do for hot cross buns.
Bake in a preheated 375 F (190 degrees C) oven for 40 minutes.

Aloo Methi Tear N Share Bread

November 28, 2013 By

This month my partner for potluck is +Shazia Wahid of Cutchi kitchen and she challenged an amazing bread recipe which we all enjoyed a lot. Thanks to shazia for this fantastic recipe. I have made some Tear N share breads before one which I recently posted was an Honey comb bread which was with a sweet filling and this tear n share was with a savory filling . We make aloo methi ki sabzi often but stuffing it to a bread is an incredible way to make it more delicious. The bread turned out to be super soft and we had this for our breakfast today with a hot cup of milk, But they can be served for any course . I am sure going to experiment with this bread recipe using different fillings next time 🙂 So here is my tear N share for the potluck.

Recipe Source : Cutchi Kitchen

For the bread dough

Strong White Bread Flour / Plain Flour – 3 1/2 cups
Warm Water – 1 1/4 cups
Sugar – 1/2 tablespoon
Dried Yeast – 1 1/2 teaspoons (7 g)
Salt – 1/2 tablespoon
Softened Butter – 2 tablespoons

For the Stuffing

Potatoes – 2 medium (peeled and cubed)
Oil – 1 to 2 tablespoons
Cumin Seeds – 1/2 teaspoon
Asafoetida (Hing) – 1 big pinch
Turmeric Powder – 1/4 teaspoon
Coriander Powder – 1/2 tablespoon
Fenugreek Leaves (Methi Leaves) – 1 cup
Salt to taste
Red Chilli Powder – 1/2 teaspoon
Amchoor Powder – 1/4 teaspoon or Lemon Juice – 1 teaspoon

For the glaze:

Melted Butter – 3 tablespoons
Black Sesame seeds – 2 teaspoons

Method

In a bowl, mix the sugar and yeast with warm water (hand hot). Stir well and keep aside for 15 to 30 minutes till it becomes frothy.
Add 2 cups of flour to the yeast mix and mix well with a wooden spoon. Keep aside for 10 minutes.
Mix again with a wooden spoon and then add another 1/2 cup of flour and the salt. Mix well. Add the remaining flour 1/2 a cup at a time and begin kneading with your hands till the dough becomes stretchy.
Add the softened butter a spoonful at a time and knead it into the bread dough, Continue kneading the dough till it becomes smooth and elastic.
Place the dough in a greased bowl and cover it with cling film. Leave it to rise for the first prove for 30 minutes to 1 hour, depending on the weather it may take even longer. It must double in size.
To make the stuffing – Heat oil, add cumin seeds and asafoetida (hing). After a few seconds, add the cubed potatoes, turmeric powder, chill powder, coriander powder, salt to taste and fenugreek leaves. Cover and let it cook till potatoes are tender. Stir often. Add a couple of tablespoons of water if required – take care so the potatoes do not burn. Finally add the amchoor powder or lemon juice.

Punch the dough down and then knead one more time. Divide the dough into 18 balls. 8. Grease a large loaf tin of your choice. Now in each of the 18 balls place a teaspoon of the aloo methi stuffing and seal the edges completely and roll them.
Dip each of the dough balls in melted butter and arrange in the greased tin.

Leave it to rise in the tin for 15 minutes. Preheat oven at 200F. Brush the remaining melted butter over the bread. Sprinkle sesame seeds.
Bake in the oven for 25 to 30 minutes till the bread turns golden brown.
Remove from the oven and place on a cooling rack. Let it rest for 15 minutes before serving.

Sending to Jagruti’s Potluck party

Honey Comb Buns / Khaliat Nahal (Honeycomb Buns or Bee’s Hive Buns)

October 14, 2013 By

When I first saw my dear friends sharing this amazing and fabulous buns in blogosphere I was so excited to try it and tried these beautiful buns at my home. It was so worth trying I will try it again and again bcoz we fell in love with this super moist bread and I made a sweet filling so it was super yummy . Thanks to +Sangeetha M for making me try this delicious bread. These honey comb breads can be a great snack with tea or coffee or can be enjoyed as is . Thanks to Aparna for sharing this amazing recipe .

As Tomorrow is Eid wanted to share this bread which is most popular in muslim community . They make the sweet version of this bread for Iftar – the evening meal after following a day fast . This bread is an arabic method are generally stuffed with cream cheese and glazed with saffron flavored sugar syrup But hear I have tried the sweet stuffing as we do for Dilkush or Thengai bun, the sweetened coconut stuffing.

Eid Mubharak To All

Recipe source : My Diverse Kitchen

Ingredients

For the dough:

2 1/2 cups Bread flour /All purpose flour
1 cup lukewarm milk
1 1/2 tsp instant yeast
1 tsp sugar ( to add in yeast)
3 tbsp sugar ( to add for the dough)
1/4 tsp salt
40gm butter, melted
2 tbsp milk for brushing the dough

For the filling

1/2 cup Grated coconut
4 tbsp sugar
2 tbsp Tutti Frutti

Sugar Syrup/ Glaze:

3/4 cup sugar
1/2 cup water
A pinch of saffron
1 tbsp honey
1 tsp lime/ lemon juice

Method

Cool the butter before using.Put 2 cups of the flour, salt, sugar and melted butter in the bowl and mix it well with you palms till they become crumbly .
Combine the milk, sugar and yeast in a small bowl and keep for 5 minutes.
Mix in the Milk yeast mixture to the flour and knead the dough until you have a smooth and elastic dough which is not sticky.
Add the remaining 1/2 cup of flour as you need to get the consistency of bread dough. Use the 1/2 cup flour as need I used all 2 1/2 cup flour .

Shape the dough into a ball and place it in a greased bowl, and also coat the upper part of the dough with oil. Cover and let it rise till double in volume, for about an hour.
Turn the dough out onto your work surface. You will not be needing much flour as the dough would be pliable.
Cut it into 2 halves. With your palms, roll out each half a “rope” about 9” long. Cut each rope into 1” pieces and roll the cut dough into balls and do the same for rest of the dough.
Take each piece and flatten it out a little with your finger and palms and place half a teaspoon of filling in the centre.
Now pinch all the ends to the center and close the dough ball without any gaps . Smoothen it into a round ball. Place this in a well-greased round 9” cake tin. Repeat with the same remaining dough and the filling.
Arrange the filled balls of dough in concentric circles in the cake tin.
Cover with a kitchen towel and let it rise for about 30 to 40 minutes.

Brush the tops with milk and sprinkle the sesame seeds over this. Bake the buns at 180C (350F) for about 25 minutes or until they’re a nice golden brown on top.
Let them cool in the tin for about 5 minutes and then on a wire rack.
If you’re making the sweet version, make the sugar syrup/ glaze during the first rise of the dough.

Sugar Glaze/ Sugar Syrup

Make this when you keep the bread dough for first rise .
Put the sugar, water and saffron in a small sauce pan and bring to a boil.
Let it simmer in low flame for a few minutes until it starts thickening a bit.
Turn off the heat and add the honey and the lime/ lemon juice. Mix well and let it cool. Keep aside till needed.

How to proceed

When the sweet buns come out of the oven, pour the syrup all over the top of the the buns.
The bread should be too hot and the syrup/ glaze should be cool.
You can even brush the sugar syrup if you don’t like too much sweet.
Let it sit for a while for the syrup/ glaze to set a bit. Serve them warm with tea/ coffee.

Kugelhopf (Savoury Bread)

October 8, 2013 By

So happy to be apart of IFC ( International food challenge) an group evolved by +Saraswathi Tharagaram (author of saras yummy bites ) and +Shobana Sekar (author of Kitchen secrets and snippets ).This Months IFC was been hosted by shobana and we are exploring Alsace – Lorraine region cuisine which is basically inherits partly french and partly German cuisine but they come under French cuisine .

Alsace and Lorraine are separate regions in France’s north-eastern corner, and share borders with Belgium, Luxembourg, Germany and Switzerland But they differ in language , tradition and atmosphere.Alsatian cuisine, somehow based on Germanic culinary traditions, is marked by the use of pork in various forms. Traditional dishes include baeckeoffe, flammekueche, choucroute, quiche lorraine and fleischnacka. Southern Alsace, also called the Sundgau, is characterized by carpe frite (that also exists in Yidish tradition).

Ingredients

For dough
All purpose flour / Maida 1 1/2 cup
Instant yeast 1 tsp
Warm milk – 6 tbsp
Curd – 2 tsp (Whisk it till smooth and should be at room temp)
salted Butter 2 1/2 tbsp
Oil 1 tbsp
Sugar 1 tbsp

For Filling
Cheddar cheese – 3 tbsp
1 medium size Onion (chopped)
1 small zucchini (cut into cubes)
1 tomato ( deseeded and cut into cube)
salt to taste
Oil as needed
Mixed Herbs or Thyme – 1 tsp

Method

To prepare the dough

In bowl add 1 cup flour, salt , sugar, yeast and the softened butter and mix well
Mix them well till they resemble crumbly.
Now add warm milk , curd to the dough and Mix them well , it will form a sticky dough.
Now add oil and combine them well.

Add the remaining 1/2 cup flour and Mix well with the dough.
Knead the dough for 4-5 minutes with your hand.
Apply some oil to the dough and pan.
Cover and keep the dough in a warm place till it doubles in size , it takes about 1- 2 hours .

To prepare the filling

In a pan heat a tsp of oil and saute the onion with a pinch of salt until they are translucent.
Remove them from the flame and transfer them to a bowl .
Noe saute the tomatoes in the same pan for few secs and then transfer to the bowl
Now saute the zucchini with a pinch salt until they are half done .
Transfer all the sauteed veggies in a bowl and add pepper pd, salt if needed , cheese, herbs.
Mix them well and keep it aside.

Forming a Log

Once the dough doubles in size , punch them and roll it into rectangle.
Spread the veggie evenly on top .
Now roll the dough from the top to form a log.
Place the log in a bundt pan or a round cake tin.
keep it in warm place for second proving or rising for 30 minutes.

Baking Kugelhopf

Pre heat the oven at 200 C for 5 min
Bake the second proved dough for 30 mins.
These savory breads tastes good as is .

Goan Bread – Poee

September 9, 2013 By

I have been in this new venture to try all the cuisines world wide and enjoy with family. So today’s recipes is an delicious bake from goa which is most popular . Am so happy that am a part of Blogging Marathon which made me to research and try some cuisines which haven’t tried before 🙂 Thanks to srivalli for this unique thought and all the member in the group are rocking this month with their A- Z themed recipe.

Now Coming to today’s letter which is G . G for Goan Bread (Poee) which is a famous bread from Goa .This is a leavened bread which used yeast as a raising agent. It is butterfly-shaped and very soft and spongy with in and crusty topper part . They are eaten with many savory and spicy curry . We loved this delicious crusty from out and soft from in bread a lot that we enjoyed them warm with some butter spread on them.

Recipe adapted from : Pepper Mill

Ingredients

Wheat flour 3/4 cup
Maida/ All purpose Flour 1 cup
Yeast -1 tsp
Salt -1/4 tsp
Water – 1/2 cup
Milk – 1/4 cup
Sugar – 1/2 tsp
Sesame seeds – For garnishing

Method

Dissolve sugar in 1/2 cup of warm water and then sprinkle yeast over the mixture,mix well and set aside for 10 -15 mins till it is foamy.

Combine the flour and salt in a big bowl, add the yeast mixture and milk to this and mix well. Knead the dough till it is soft, adding a splash of water if it is too dry. Keep some flour handy and add a little at a time if it seems too wet. Knead well for about 5 minutes and then roll into a large ball, cover with oiled cling wrap or a damp cloth and keep aside in a warm place for about 1 and half hours till it doubles in size.

Knead the dough again and divide into 4 portions. Roll each portion into a round and flatten a bit, then make a vertical slash over the top in the center with a sharp knife.
With your fingers at the vertical slash / cut , pull the dough apart gently from the center to the sides. The ball will now look like an open book.

Repeat with all the portions and place on a greased baking sheet and set aside in a warm place again till it rises – about half an hour to 45 minutes. Each portion will now look like a butterfly.

Sprinkle a little sesame seeds on top of each and bake in a pre-heated oven at 200 – 215 for about 15-20 minutes.

Serve as breakfast bread or as an accompaniment with a spicy curry dish for a meal or enjoy them with some butter spread on them.

Here is the video slide show Tutorial to make Goan Poee

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

Sending To Gujarati zaika

Sending To Cutchi kitchen

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Chocolate Asian Marble Bread (Roux / Tangzhong method)

August 17, 2013 By

I was so happy to try this fancy bread when i saw this first time at simple recipes, +Priya R was the one who gave me this link to see this fancy bread and i wanted to bake them badly 🙂 . So HBC gave us this wonderful chance for us to try and learn many baking stuffs. I included this fancy marble bread as one of the challenge . This bread is made with roux method or tangzhong method Which is popularly used method for japanese breads . This water roux is nothing but bread flour and water which is boiled and after it ripples it form a thick paste . This roux makes the bread so so soft . This was the first bread i tried using this method . This bread can had with any spread , jam so that it taste more better . I was not happy with pattern though , But the bread turned out very moist and soft.

Recipe Source : Simple recipes

Ingredients

Water roux:

1/3 cup bread flour
1 cup water

Other ingredients

2 ½ cups bread flour
2 tablespoons sugar
½ teaspoon salt
3 tablespoons milk powder
Water (As needed to knead the chocolate dough)
1 ½ tablespoons unsweetened cocoa powder
1 ½ teaspoons yeast
2 tablespoons butter

Method:

Water roux:

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly, cook until ripples form.
Set aside to cool by covering with a plastic film/ cling wrap to avoid the top from drying.
You can store this water roux covered for 2 days in fridge.

Main Dough:

In the bowl, add the water roux, and all the other ingredients, except for the butter, water and cocoa powder.
knead it until it forms soft dough. Add the butter and knead until the butter incorporates into the dough.
Divide the dough in approximately 2/3 and 1/3 portions. Remove the small portion and set aside by covering with a plastic/cling film.
Knead the bigger portion until the dough is smooth and elastic. Set aside in a bowl by covering the dough with a plastic/cling film.
Take back the small portion and knead it again and add cocoa powder and water as needed and knead until the dough is smooth and elastic.
Cover the chocolate dough and set aside in a bowl by covering with a plastic/cling film.
Let both dough proof until the dough doubles to its original size.
Knock back both dough and let it rest for 5 minutes on the counter, cover both dough.
Flatten the chocolate dough into a rectangle shape of approximately 6 x 9 inches and the white dough to 12 x 6 inches. Layer the chocolate rectangle in between the white rectangle.
Flatten the rectangle and cut in 2 equal portions. Layer one piece on top of the other and flatten again. Repeat this procedure a couple of times.
Cut the flatten dough into 3 equal pieces. Then again cut into 3 equal strips. Gently roll the strips and place 3 together and make a braid. Place the braided bread in the tins. Cover the tins with plastic film and let them rise in a warm place until the dough has almost tripled its original size.
Meanwhile, preheat oven at 350 F. Bake for approximately 20 minutes. Remove from the oven and brush with melted butter. Remove from the tin and transfer to a wire rack to cool.

Tips :

After making the water roux cover and cool them completely before adding to the flour to make the dough.
You can also use All purpose flour or maida to make this bread.
Kneading the properly is very much required to get the right texture of bread.
While baking to check the dough whether it is done just knock the bread and it should give a hallow sound and the crust should have turned light brown from sides.
Sit the bread on a wire rack for about 1 hour before making slices , that’s when you will be able get clean slices.
If you want you can skip the chocolate part as some may not like the chocolate added in breads and as the don’t have the sweeter taste. Just blind fold the dough and keep on the loaf pan for 2nd proving .

Sending to Daily swad sugandh

Sending To Gujarati zaika

Fresh Strawberry Chocolate Stuffed Pull Apart Bread/Monkey bread

August 13, 2013 By

I have been in love with these pull apart breads as this was the first time i made breads they where really yummy and i love to add my touch in any recipe and so tried my hands with these delicious bread . You all would have seen my rainbow bread , I had some left over dough so thinking of what to do with the dough i got an idea of turning them in to sweet pull apart bread and this recipe was the result 🙂 So i had 2 recipes already to challenge for my HBC group. Am this month’s Host and glad that all loved this pull apart breads . This is my second bread for HBC challenge .. Lets Move on to the recipe ..

Ingredients

Bread dough ( i used the leftover bread dough from My rainbow bread – for dough recipe click here )
Note : you can also use dinner roll to make this pull apart
1 cup packed light brown sugar
2 teaspoons ground cinnamon
1/2 cup unsalted butter, melted
1 cup sliced fresh strawberries
1 cup (approx) chocolate chips ( i used milk chocolate chips)

Method

Heat oven to 350°F. Lightly spray fluted tube cake pan/ loaf pan/ bunt pan with cooking spray.Transfer dough to lightly floured work surface. Divide dough into 24 pieces; roll each piece into a ball.
In each divided roll stuff some chocolate chipes and seal them nicely so that the chocolate don’t come out
In small bowl, stir together brown sugar and 2 teaspoons cinnamon.
Dip 10 balls of dough into 1/2 cup melted butter, tapping off excess; roll in brown sugar-cinnamon mixture. Place coated balls in single layer to cover bottom of pan.
Spoon half of the strawberries over layer of dough.
Dip 10 more balls of dough into butter and coat with brown sugar-cinnamon mixture; arrange in single layer over strawberries.
Top with remaining strawberries. Dip remaining balls of dough into butter and coat with brown sugar-cinnamon mixture; arrange in layer over strawberries.

Bake 25 to 30 minutes or until top is golden brown.
Remove bread from oven; cool in pan on cooling rack 5 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove the pan. enjoy these pull apart/ monkey bread warm 🙂

Tips

Monkey bread is best served the day it’s made, but if you want to store it and serve it another day, keep it covered, in the refrigerator for up to two days.
To reheat, place in 200°F oven until thoroughly heated.

Sending to Daily swad sugandh

Sending To Gujarati zaika

Rainbow Swirl Classic Bread – Home baker’s Challenge 4

August 10, 2013 By

First of all a big thanks to +Priya Suresh aks who evolved this lovely group “Home baker’s challenge” and also thank you for giving me this wonderful opportunity to host this months challenge. when i was thinking of what should i challenge i was much excited to ahead with bread challenge as we had already completed with pizza,cake and cookies in our before challenges. This was an nice opportunity for me to try my to list and i did so .

I challenged 4 breads for this month:

1. Rainbow swirl classic bread.
2. Fresh strawberry chocolate stuffed pull apart/ Monkey bread.
3. Chocolate marble Asian bread (roux method) .
4. Anadama Bread.

They all are yummy breads and where in my to do list for long time :). When i challenged this HBC member’s where so encouraging and took this as an wonderful opportunity to bring out their wonderful baking skills and made these bread 🙂

Now Today am going ahead with my first bread which is rainbow 🙂 Am having rainbow mania now a day’s i made rainbow panna cotta for priya aks B’day and today am here with another rainbow special bread 🙂 Kids will love it as the color attracts them a lot but to make this you have to use good quality organic food color’s which might not to much harm to our health. I will come up with an healthier version by using natural colors like fruits , or veggie some time once i do some experiments and if it turns out good.

This was all my time favourite attractive and colorful bread which was in my to do list for so long and wanted to this as a part of this month’s HBC challenge.My kiddo just loved to have this bread as it looks too very attractive. Lets move on to the recipe

Serving : Makes 2 loafs

Ingredients

2 and 1/2 cups warm water (90 F to 100 F)
1 Tablespoon sugar
1 package active dry yeast ( 2 1/2 tsp)
7- cups bread flour (more or less) / all purpose flour
1 Tablespoon salt
4 Tablespoons room temperature butter

Note : I used only half the dough to make rainbow cake. other half i used for pull apart which i will be sharing shortly.

Bread dough:

In bowl take 2 1/2 cups of warm water at 90 F . Add 1 tbsp sugar and 1 package of yeast stir them and let them sit for 15- 30 mins till they form frothy bubbles on top.
Add 4 cups of flour mix it with a wooden spoon and let it sit for 10 mins.
After 10 min mix it with wooden spoon and add another 1 cup of flour mix well also add 1 tbsp of salt.

Now its time to use our faithful hands .
Add one cup at time i.e remaining 3 1/2 cups of flour and Mix the dough well.
Add 4 tbsp of soft room temperature butter in the dough and incorporate them by kneading well for 5 – 6 mins. After 5-6 mins of knead it becomes nice and elastic.
Now grease a bowl and and keep the dough covered with a cling wrap for first proving for about 30 mins.
After 30 mins the dough is nicely raised punch it and give it a knead . Deflate the dough and turn it out onto a lightly floured surface.

Divide dough into 6 or 7 equal pieces place each piece in a small bowl and cover with a tea towel.
Remove one piece from a bowl and place it on a plastic cutting board (or any surface you’re willing to cover with food coloring). Add several drops of food coloring (I’d start with 10 drops and keep adding as you go).
Using gloves to prevent your hands from getting dyed, begin to knead the food coloring into the dough, adding more food coloring until it is fully incorporated. This takes some time; just be patient and it will come together!
Shape dough into a ball and return to its bowl. Repeat with remaining pieces of dough, dye each dough with different color (red + blue makes purple), being sure to wash your hands/gloves and your work surface between each color.

How to proceed

Cover bowls with a tea towel or plastic wrap and let rise until doubled, about 1 1/2 to 2 hours.
When dough is risen, punch down all the colourful doughs. Remove red dough and roll out on a lightly floured surface into an 8-by-4-inch rectangle. Roll out yellow piece of dough into an 8-by-4-inch rectangle and place directly on top of red dough. Repeat with green, then blue, then purple doughs until you have a stack of 8-by-4-inch rectangles.
Roll up dough tightly from the short end into a loaf. Place loaf in a lightly greased 9-by-5-inch loaf pan. Cover with a tea towel or plastic wrap and let rise until doubled, about 1 hour.
Heat oven to 375- 400°F. Uncover dough and bake until browned on top and a thermometer inserted in the bottom center reads 190°, about 30 minutes or until the bottom of the loaf sounds hollow when tapped.
I kept it to cool for about 2 hours to get the clean cut.

Tips:

While you dye if you feel the dough is difficult to handle then you can dust some flour and incorporate the colors to the dough.
I used liquid dye food color which would be more convenient to incorporate the colors in dough. You can also use food color gel.
Dyeing may take little time and you have to knead the dough till dough is fully dyed and no part of dough is un- colored it takes some time.
If don’t want dye colors you can skip the colors and bake a white bread with the dough omitting the colors.

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