Easy Homemade Bread

Blogging after a long long time...

Had been busy with my family and business, that i was finding very less time to write a blog post.

You all are aware that we are going through a tough situation now. Because of this critical situation, we all are forced to stay home. Some of you might be utilising this time to spend with your family, while some others might be feeling depressed. Whatever it is, please stay home and stay safe. Social distancing is very much needed. We can overcome this situation together, by staying separate.

Take this opportunity to brush up your hobbies, spend time with your family and learn new things.

To ease your boredom, i thought to write down an easy bread recipe, so that u can try at home and feed your family. This simple recipe doesn't have lot of ingredients, so as we have very limited resources now because of the lock down, we can try this one out. Baking is a stress buster, bread making is even more relaxing. Moreover, this will give your hands some workout 😊

Lets get into the recipe...

Ingredients

All Purpose Flour/ Maida - 225 gm (1 1/2 cup)
Warm Milk - 165 ml 
Yeast -1 tsp ( or 1 1/2 tsp of normal yeast)
Salt - 1/2 tsp
Milk Powder - 2 tbsp
Sugar - 2 tbsp
Butter (room temperature, not melted) - 1 tbsp

Method

• Take a big bowl. Pour warm milk into it. Add 1 tbsp sugar and instant yeast into it. Mix well and keep it aside for 10 mins. This will bubble up a bit.
• Now, add milk powder, salt and the remaining sugar. Mix well.
• Now add maida, little by little, mixing in between, using a spoon. Use your hand towards the end to mix properly. It will be sticky. Mix for 2-3 mins. Cover and keep it aside for 10 mins.
• After 10 mins, add butter, mix well and take this slightly sticky dough out onto a clean surface.
• Now, you have to knead well by stretching and kneading method for minimum 15 mins. If you find that its sticking to your surface or hands, add little bit of maida, 1 tbsp at a time. Don't add too much of maida at this time, or your bread will become hard. (see video to see stretching and kneading)
• Don't skip this step. Kneading is the key to a soft and tasty bread. This activates gluten which is very crucial in bread making.
• After kneading for 15 mins, your dough will be very soft and not sticky. 
• Now grease a bowl with little oil and place this dough into it. Cover and keep it in a warm place for 1 hour or till it becomes double in size.
• Once its double, take it out onto a clean surface. Dust little bit of maida and just knead for 1 min. We just want to knock out the air trapped in the dough.
• Take a rolling pin and roll the dough till it spreads nicely. Now, from one end, start rolling inwards tightly. Pinch the dough when it reaches the end. Tuck in the sides too. The dough will look like a log now. (see video for reference)
• Place this log into a greased loaf tin, pinched portion downwards. Cover with a damp cloth and keep it in a warm place for 1 hour.
• After 1 hour, when the dough rises, place it in a preheated oven at 160 degree Celsius for 40-50 mins till its brown on the top and cooked completely. When u hear a hollow sound on knocking on the top of the bread, then u can make out that its cooked completely.
• Every oven temperature is different, so bake according to your oven.
• Once its baked, take out and place the tin on a wired rack for 5 mins. Smear some butter on top of the bread.
• After 5 mins, overturn the tin and take out the bread and let it cool down completely. Don't let the bread cool down completely in the tin itself as it will become soggy.
• Slice the bread only after it is completely cool down.
• Enjoy!!

 

Baked Donuts / Doughnuts (No-Knead)

Who doesn't love donuts?  We all do, right? 

I love baked donuts more than the fried ones.... I know, fried ones tastes more yummy than the baked ones. 

But iam a person who try to avoid or lessen the use of unhealthy stuffs in my cooking or baking. Somethings cannot be changed to get the required result, but some ingredients or method can be changed. Thats how i ended up baking donuts....

This is not the first time iam attempting to bake donuts....No....I tried many times and was not at all satisfied with the texture or taste of the end product. But, this one is just right...A sure keeper in my recipe book. So, here iam sharing this with all my friends out here.

The main attraction of this recipe is that, no workout needed for your hand muscles, to make these yummy ones... In short.......No kneading required. Just mix and let the yeast do its work......  Isnt it a relief? 

Do try it out and let me know... 


Ingredients

Maida 3 ¾ cups (575g)  
Dried yeast (active or fast action) 2 tsp
Salt  1 tsp 
Milk (warmed) ¾ cup (200ml)  
Butter (melted ) ¾ cup (170g) 
Eggs 4 (room temperature)
Honey ¼ cup ( 80g) 
Vanilla extract 1 tsp 



Method

1. In a large bowl add maida, yeast and salt. Mix well together. (Dont put salt on top of the yeast)
2. In a separate bowl, whisk together milk, eggs, honey, melted butter and vanilla extract.
3. Mix the wet into the dry with a spatula until you get a wet loose dough. Cover tightly with cling film and lay a towel over the top. That’s it, no machine needed!! You may have some lumps in the dough but don’t worry, they will disappear. 
4. Leave it at a warm place and let it rise for 2-3 hours. 
5. Once doubled in size, place the dough in the fridge overnight, roughly for 12 hours. The dough will be loose but will firm up when chilled. Don’t try to knead after 3 hours, it needs to be chilled 
overnight. 
6. Next day, to form your Donuts: On a floured surface, roll out your dough to ¼ of an inch thick. Using a round cutter cut out round pieces of dough. To cut the hole in the middle , use a smaller sized cutter. Even the small rounds also can be baked as such.
7. Place them on a baking tray lined with butter paper.  
8. Cover your donuts with a towel and leave to rise again at room temperature for 20-30 minutes. You will know when they are ready, because they will puff up.
9. Gently brush the donuts with melted butter.
10. Bake at 190 degree celcius for 15 minutes. Keep a close eye on them, so they don’t get too brown. 
11. Once out of the oven, dip them in the glazes. Do this straight away, because it soaks into the warm donut and creates a lovely crisp glaze. 
12. Enjoy them fresh.

Note:

1.The dough can be kept for 3 days in the fridge.


Vanilla Glaze

Ingredients

Powdered sugar 1 ½ cup (187g) 
Milk 2-3 tbsp 
Vanilla extract 1 ½ tsp

Method

1. In a medium bowl, whisk together all ingredients.
2. Whisk until silky and smooth. 
3. If you want it thinner add a little more milk
4. Store the icing at room temperature in an airtight container for 2 weeks. 

For Chocolate Glaze, add 4 tbsp unsweetened cocoa powder, along with the other ingredients mentioned for the vanilla glaze.

Thanks for visiting

Happy Baking!!

Nutella Caterpillar Bun

I was attracted to the caterpillar shape of these buns, that i was so eager to try it at least once. The bun tasted awesome as usual with the nutella in it. The shape of the bun was the main attraction. My kids were amazed to see it and enjoyed eating it. Its true that i couldn't get the exact shape of caterpillar, but was satisfied with my first attempt.

More than the caterpillar shape, i liked the texture when it was cut into pieces. The nutella which was seen from the inside of the bun pieces gave a nice pattern to it. I loved it very much.

If you are not a nutella fan, you can replace it with any jam of your choice. This is a good treat for kids. They will love it.

I wanted to take the step by step pictures, but forgot about it 'as i was fully engrossed in making it right'. So i will try to explain it in words. If you find difficulty in understanding any particular step, please put in a comment so that i can help you further. So here goes the recipe........


Ingredients

2 cups Maida/All purpose flour
1 tsp Instant Yeast
3/4 cup Milk
1 Egg
8 gm Sugar
2 gm Salt
Butter as required
Nutella or Jam as required


Method

• In a bowl, add maida and yeast. Mix well.
• Add egg and give a quick mix. Then add salt and sugar. Mix well.
• Now add milk, little by little and knead it to get a sticky dough.
• Knead it for about 10 minutes. Later add 2 - 3 tsp butter.
• Knead it again for 10 minutes, till it becomes a soft and smooth dough.
• Cover it with a towel and keep it in a warm area in your kitchen.
• Once it is doubled, knead once again using your hands for about 2 - 3 minutes.
• Cut the dough into half and roll one half, just like you roll for chappati. Keep the other half covered.
• Roll it into a rectangular shape. Cut one side (longer side) lengthwise into 1 inch thick strips.
• Spread nutella or jam on the other side. (spread as much as you want)
• Fold the side on which we have spread the nutella inwards, till you reach the slits.
• Place the slitted strips on top of the folded bun and bend it a little.
• Insert two cloves on one end (to represent the eyes of the caterpillar).
• Place it on the baking tray, cover it and let it rest for about 30 minutes or till it becomes double in size.
• Pre heat oven in convection mode at 175 degree Celsius.
• Once it is doubled, give an egg wash on top of it and place it in the preheated oven for 15 - 20 minutes.
• Once done, take off from the oven and let it cool.
• Serve and Enjoy!!

 Note:

1. If you are using dry yeast, put them in little luke warm water and add little sugar, keep aside for sometime and then add it to the dry ingredients.
2. Replace maida with whole wheat flour for a healthier version.

Thanks for visiting

Happy Cooking!!

Stuffed Buns

These buns can be considered as a complete meal. I made these buns with an egg masala stuffing. You can make these buns with your own stuffings like chicken masala, mutton masala or mixed vegetable masala.

When i baked these buns, the fresh aroma filled my home, felt like i have entered a bakery. I surprised my daughter with these mini buns when she returned home from school. Both my kids loved them a lot. The tasty stuffing enhanced the flavour of the buns that in one bite itself you can enjoy the softness of the buns and also the spicy yummy filling.

Ingredients

For the dough:

2 cups Maida/All purpose flour
1 tsp Dry yeast
3/4 cup Milk
1 Egg
8 gm Sugar
2 gm Salt
2 tsp Butter
2 tbsp Luke warm water

For Stuffing:

4 Eggs
2 Onion (medium, finely chopped)
2 Tomato (medium, Finely chopped)
1 tsp Jeera/Cumin seeds
Salt to taste
2 - 3 tbsp Kashmiri red chilli powder
1 tsp Turmeric powder
3 tbsp Oil


Method for making the Egg stuffing:

• Heat oil in a non stick pan. Add jeera and when it splutter, add onion.
• Saute till the onion turns translucent. Now add tomato.
• Let it simmer till the tomato is nicely cooked and the mixture turns soft and mushy.
• Now add salt, kashmiri red chilli powder and turmeric powder.
• Mix well and let it simmer till everything is combined properly.
• Now add the eggs and mix nicely. 
• Let it simmer for sometime. Keep stirring till the eggs are completely cooked and nicely scrambled.
• Take off from heat and let it cool.

 

Method for making the stuffed buns:

• In a small bowl, put luke warm water. Add little sugar and dry yeast in it. Mix well and keep this aside for the yeast to develop.
• In a big bowl, put maida and add the developed dry yeast into it. Give it a mix.
• Now add egg and mix again slightly.
• Add salt and the rest of the sugar. Mix.
• Now add milk, little by little and knead it into a dough.
• After 5 minutes, add the melted butter and knead again for about 10 minutes.
• The dough should become smooth and soft. Cover it with a cloth in a bowl and keep this in a warm place for about 1 - 2  hours, till it rises double.
• Once it is doubled, punch with your knuckles and knead again for about 2 - 3 minutes.
• Divide the dough equally into medium sized balls.
• Take one ball and flatten it on your palm with your fingers. 
• Fill the egg stuffing in it and carefully bring all the edges together and close it. Roll it into a ball again in your palm and place it in a greased baking tray.
• Do the same procedure with the rest of the dough.
• Give enough space in between all the balls, so that it won't stick together.
• Keep this aside covered with a cloth for about 20 - 30 minutes so that they will rise a little.
• Preheat oven in convection mode at 200 degree Celsius.
• Once they have risen, give an egg wash on top of each buns.
• Sprinkle little sesame seeds on top of each buns.
• Place the baking tray in the preheated oven for about 15 - 20 minutes or till they become golden brown colour.
• Once done, take off from the oven and let it cool a bit.
• Serve it hot.

Sending this to Guru's Cooking Giveaway

Milk Buns / Rolls (Panini al latte)

This is an Italian milk bun or rather called as milk rolls. It is very easy to bake and tastes exactly like the store bought ones. 

Initially, i thought to make cream buns, as my kids are a great fan of them. But when the buns came out of the oven, kids changed their mind and finished off with some nutella and peanut butter. They were fascinated by the shape of the buns and enjoyed every bite of it.



Ingredients

1 1/4 cup (320 ml) Milk
5 tbsp (60 gm) Sugar
7 gms Yeast
1/2 tbsp Salt
3 1/2 tbsp (50 gms) Butter in room temperature
5 cups (500gms) All Purpose flour/Maida
Milk for brushing
1 Egg (optional)


Method

• Take the yeast in a small bowl. Add 2 tsp sugar into it. Now add 1/3 cup warm milk into it. Mix well and keep this aside to ferment.
• Add sugar and salt into the rest of the milk. Mix well till the sugar is completely dissolved.
• Take the all purpose flour in a big bowl. Add the yeast mixture and the milk mixture into it.
• Melt the butter and add it to the big bowl.
• Mix well using your hands and transfer it on to the work top (Kitchen top) and kneed it for about 10 - 15 minutes.
• If the dough gets sticky, add maida little by little till the dough becomes soft and smooth.
• Transfer the dough into a bowl (preferably glass bowl) and cover it with a plastic wrap. Leave it aside for about 2 hours or until it doubles its size.
• Later transfer the risen dough onto the work top and kneed for about a minute.
• Cut it into pieces and roll it into balls or into different shapes of your choice.
• Place them on a baking tray with butter paper. 
• Brush them with milk (room temperature).
• Leave them aside covered with a towel for about 1/2 an hour or until it doubles its size.
• Later brush them again with the whisked egg (optional).
• Place it in a microwave oven - convection mode - 220 degree Celsius for 18 minutes. 
• When the buns are cooked and the top turns golden brown colour, take off from the oven and leave it aside to cool.
• After some time, transfer it on a wire rack and let it cool for sometime.
• Serve them with a sweet or savoury filling or enjoy it just like that!!!

 Note:

1. If the dough is not raised properly, the baked buns will have a taste of yeast in it. So be sure that the dough is raised double its size.

Doesn't it looking inviting....
 

Very soft and spongy inside.....

Braid shaped Bun...

Thanks for visiting

Happy Cooking!!

Whole Wheat Bread

A bread loaf with one coat of egg wash and sesame seeds on top

Another bread loaf with 2 coats of egg wash (so, dark golden brown colour)

This is my first ever bread that i baked. I was reluctant to try baking a bread. Thought it to be a lengthy process and was afraid whether it would turn out good or not. I always wanted to make a healthy version of bread whenever i try it for the first time and that's how i came up with this whole wheat bread recipe.

 


As the name suggests, it is WHOLE WHEAT bread, no maida or all purpose flour in it. Very simple and easy recipe with the ingredients easily available at your home. The same recipe can be replaced with half quantity of whole wheat flour and half quantity of maida/all purpose flour or in the ratio you wish. Its for sure that when you use maida/all purpose flour in this recipe, the texture will turn out to be good, But by baking bread using this recipe, which is for sure healthy, i have tried to give 99.9% good texture to the bread......Definitely not compromising on that factor. 

Getting blissed in the evening sun

 

You will have to give a bit of exercise to your hands.  If you are ready for that, then read further, or else switch on to my other recipes ;) 

Still reading further............good......

I am sure all my friends are ready for the exercise, isn't it?  :)


When you bake this bread, the fresh aroma of the bread will fill your house that you will feel very much refreshed and relaxed. I can't really explain how i felt when the bread was baking in my oven. You should give it a try and you will come to know by yourself. Mark my word, friends...its easy, simple, tasty and healthy too.

I am writing this recipe for 2 medium sized loafs of bread. If you want to make more, take double the quantity of the ingredients.


Points to remember:

1. If you are using instant yeast, add it directly to the dry ingredients as i have done. But if you are using any other yeast, add it in little water, keep aside for sometime and then add it to the dry ingredients.
2. By using instant yeast, the rising process is faster than the other yeasts.
3. If you are giving an egg wash (brushing egg yolk) on the top of the loafs, it will give a golden brown colour on the top of the loafs.

 
 So....after all those lecturing..........here goes the wonderful recipe.....



Ingredients

2 1/2 cup Whole wheat flour/Atta
1/2 tbsp Yeast (i used instant yeast, you can use any type of yeast)
1 tbsp Honey (instead, you can add sugar)
1 tsp Salt
Sesame seeds (optional)
1 Egg yolk (optional)
1/8 cup or 2 to 3 tbsp Olive oil
1 cup Water (warm)


Method

• Take a big bowl and put 1 and 1/2 cup of whole wheat flour.
• Add salt, yeast, honey, olive oil and water. Mix well.
• Now add the rest of the whole wheat flour. Mix well and transfer it on to the kitchen table or a big plate where you can knead with your hands and make a smooth dough.
• Knead the mixture for approximately 10 - 12 minutes, till everything is combined properly and the dough has become soft and smooth. (this is what i was talking about the exercise for your hands)
• If you think that the dough is sticking, add little bit of flour on the table top and knead again.
• Once the dough is kneaded properly transfer it to the bowl by rubbing little olive oil all over the dough.
• Cover it with a towel and keep it in a warm area in your kitchen.
• Keep this aside for 1 to 2 hours or till the dough gets doubled. (as i used instant yeast, the dough doubled in approximately 1 hour)
• Once it is doubled, knead once again using your hands for about 2 - 3 minutes.
• Cut it into half and knead well each one of them and make it into a smooth dough. 
• If you have a bread shaped baking tray, grease it and place the dough on it.
• If you don't have one (like me), place them on the greased tray that you have, side by side. (as shown in the pic).
• Brush some olive oil on top of both the loafs, put some sesame seeds (optional) and cover it with a towel. Keep this aside again for an hour. It will again rise.
• Once it is risen, brush the top of each loafs with the egg yolk. But it is optional.
• Place it in a microwave oven - convection mode - 200 degree Celsius for 25 to 30 minutes. 
• When the bread loafs are cooked and the top of it turns its colour, take off from the oven and leave it aside for cooling.
• After some time, transfer it on a wire rack and let it cool for sometime.
• Cut it into slices and serve.

Guys.....hope you have a good time baking this wonderful healthy bread... Don't forget to put in you comments and feed backs.

Pictorial Presentation

Coated with olive oil after kneading the dough

Kept the dough covered using a towel

Bread dough after 10 minutes

Bread dough after 1/2 an hour

Bread dough at 1 hour

Kneaded the risen dough, cut it into half, kneaded them again and kept them in the baking tray

Kept the bread dough covered and after 1 hour it is risen as the picture shown above.

The baked bread loafs - right from the oven.

See the texture of the bread slices !!!

Thanks for visiting

Happy Cooking!!

Bread Pizza

When you hear the name "Pizza" the first thing that comes into your mind is a round shaped pizza base with different types of toppings on it and lots and lots of cheese.

But this is a different pizza, a more healthy and easy one to prepare. You don't need to go in search of a pizza base or make it. If you have some bread, some cheese and vegetables....that's it...you can make it now. Its that simple and you can make your kids happy.

A yummy and a tasty pizza. Don't forget to try it out.......


Ingredients

Whole wheat bread - 4 to 6 slices
Tomato paste (used for pizza's) - as required
Cabbage (thinly sliced) - 1/4 of a medium sized
Capsicum (thinly sliced) - 1 medium
Onion (thinly sliced) - 1 medium
Mozzarella cheese (grated) - as required
Olive oil as required
Oregano powder as required
Chilli flakes as required


Method

• Toast the bread slices on one side by putting little olive oil on it. Keep this aside.
• On the side which you have toasted, spread the tomato paste and put little onion, cabbage and capsicum.
• Now on top of it put the mozzarella cheese and sprinkle little oregano powder and chilli flakes.
• Place it on a hot non stick pan with very little olive oil and close it with a lid. Let it simmer for sometime, till the cheese melts.
• Take it off from heat.
• Cut it diagonally and serve hot.



Bread Pizza

To make Tomato paste

Ingredients

Tomato (cut into pieces) - 6 to 8 nos
Garlic (roughly chopped) - 10 cloves
Salt to taste
Oregano powder - 1 tbsp
Pepper powder - 1 tbsp
Oil - 2 tbsp.


Method

• Heat oil in a non stick pan. Put Garlic and when it slightly changes its colour add tomatoes.
• Let it cook till the tomatoes are cooked and tender. Add salt and mash it while it is cooking.
• Add pepper powder and oregano powder. Mix well.
• When the paste is cooked and mashed properly, take it off from heat.

Thanks for visiting

Happy Cooking!!

Linking this to the event "Pizza Zone" by cookingwithsj


 

Bread Dosa

Ingredients

Whole Wheat Bread (cut off the sides)- 4 slices
Wheat Rava/Semolina - 6 tbsp
Salt to taste
Rice flour - 2 tsp
Yogurt - 4 tsp
Oil - 2 tbsp
Mustard seeds - 1 and 1/2 tsp
Ginger (chopped) - 1 inch piece
Curry leaves (finely chopped) - 10 nos
Green chilli (chopped) - 2 to 3
Onion (finely chopped) - 2 medium

Method

1. Soak whole wheat bread in little water and put it in the mixie.
2. Put wheat rava or semolina in it. Add rice flour, salt and yogurt to it. Blend it.
3. Add water to get a dosa consistancy. Transfer it to a bowl and keep aside.
4. In a pan add oil and put mustard seeds. When it splutter, add ginger, curry leaves, green chilli and onion. Fry for sometime. When the onion changes its colour take it off from heat.
5. Let it cool down a bit and then add it to the dosa batter. Mix well.
6. Now place a non stick dosa pan. Pour a spoon full of batter on it (just like you make a dosa) and smear little oil in the sides.
7. When both the sides are cooked properly, serve it hot with chutney of your own choice.

Note: You can use white bread and white rava, but i have used whole wheat bread and wheat rava which is a healthier option.



Bread Dosa



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Happy Cooking!!