Sunday, 29 March 2015
These rolls are found in newyork sandwiched with beef and accompanied with horseradish ,dill pickle and french fries. This is a white bread hard on outside and a soft inside sprinkled on top with koshersalt and caraway seeds........It is alternatively called as beef on weck.
This recipe is made for WKTB #26 by Aparna Balasubramanian. I made this as eggless version and a vegetarian burger with these rolls.............................
Makes: 6 rolls
prep time: 2 hrs
cooking time: 20-25 mins
Recipe source: food.com
Flour- 3-4 cups
Active dry yeast- 2 tsp
Warm milk - 11/2 cups
Salt - 1 tsp
Butter- 1 tbsp
In a bowl add warm milk,sugar and salt and sprinkle yeast on it and leave aside for 10 mins till frothy.
In a standmixer add hook attachment then add yeast mixture, honey and butter mix well till combined. Now add in flour constantly,then knead the dough for atleast 10-12 mins. The dough should be sticky add some flour and knead them till combined soft and pliable.
Keep them covered in a warm place till it rises up may be 1-11/2 hrs. Divide the dough into small balls and arrange them in a baking tray with some distance. Keep them covered for 30 mins till it rises again.
Preheat oven at 200°c. Brush the rolls with some honey and butter on top. You can make cuts with scissors on the rolls to give a cut texture. Actually I forgot to sprinkle toppings
Bake them for 20-25 mins or till golden crust on top........
Cool them completely and make burger patties with potato cutlets and arranging some Onions,tomatoes and lettuce. Serve with tomato sauce.....!!!!!!!!
Friday, 20 March 2015
Sweet bread sticks
My kids wants something to eat when they return from home. They love to have bread with variations of bread masala, bread shahi tukda or even bread spreaded with jam, nutella, mayo anything can do.......... My friend suggested this recipe with simple ingredients yummy sweet bread sticks. I share this recipe with you for shh.....secretly challenge by priya. This time she is my partner and suggested me milk and bread. Even kids themselves can try this recipe and enjoy.....!!!!!!
Bread - 5-6 slices,any kind of bread
Milk - 1/2 cup
sugar- 2 tbsp Can add more for sweetness
Light cream- 1 tbsp (optional)
Butter to toast
In a large bowl add eggs,milk,cream and sugar whisk them together till it combines well, cut the bread into long strips. Heat griddle/pan add 1 tbsp of butter and dip the bread sticks into the mixture and arrange them in the griddle. Toast them well till it crisps and serve hot. No need of side dish or any dips for this bread sticks. You can have it as dessert/ snack.Enjoy this snack with your kids.....!!!!!!!
Thursday, 12 March 2015
Eggless Chocolate milk tart
Chocolates,milk sounds too healthy na?Don't ask Is chocolates healthy? They are healthy when we take lesser amount of chocolates especially dark chocolates helps us to lower blood pressure,stress,tension etc.......And chocolates with tart shells wow amazing.....!!!!!!!!!!!! I made this recipe for gayathri's baking eggless group she has taken my opion of martha stewart's milk tart recipe and convert it as eggless recipe............
This recipe needs to prepare a tart shell and a chocolate filling. You can make it on the same day or bake tart on previous day and the filling on the next day.............
Makes :1 large tart
cooking time: 15 mins
ready in 1 hr
Mode: practice works
Recipe source: marthastewart
Flour- 11/4 cups
Salt- 1/2 tsp
Butter- 1 stick/1/2 cup
Dark brown sugar- 2 tbsp
Cold milk- 1/4 cup
In a large bowl add Flour,powdered dark brown sugar and salt mix well with hands.Then add in butter and mix through to make a crumbly texture.
Now add in cold milk and knead a soft dough.Roll them out into a ball and cover completely with cling film.
Refrigerate them for 30 mins. Remove from fridge and roll them in 1/2 inch thickness and a bit larger than your tart pan.
If you don't own a tart pan then use round baking pan. place the rolled dough inside the tart pan and pierce them to fit the shape. Trim off the excess and refrigerate them again for 45 mins.
Pre-heat oven to 180°c
Place an aluminium foil over the refrigerated tart and fill any kind of pulses over it. This is called blind baking.It is to prevent the tart from rising.Bake them for 25 mins.Then remove the foil with pulses and bake again for 10 mins till the crust turn golden brown.Remove from oven and cool them. It can be stored in fridge covered with cling film for about 2 months.
Chocolate milk filling:
Milk- 3/4 cup
heavy cream- 1/4 cup
sugar- 1/4 cup
agar agar powder/sheet- 1 tbsp/1/4 sheet
milk chocolate- 1/4 cup
Butter- 1 tbsp salt- a pinch
In a sauce pan add milk and cream heat well add agar agar powder mixed with some hot milk and give a good stir till it combines.Boil them for few minutes and add chocolates mix well till it melts and add in butter. stir to dissolve and remove from fire.Cool them lightly and pour into the tart shell. Refrigerate them for about 2 hrs and serve them cold with scooped Icecream on top.....!!!!!
Tuesday, 10 March 2015
Eggless multigrain bread #breadbakers
Bread baking is an art and once we start baking our own bread we won't go for a store bought one......I love baking especially bread my heart will jumpout of happiness when my yeast gets froth.Diabetic patients,heart patients anybody can have rhis bread becoz it is multigrained it contains wholewheat flour,maize flour,ragi flour,millet flour etc...it also contains flaxseeds which has amino acids and helps to increase immunity.........
Makes- 1 loaf (9*8 inch tin)
preparation time-21/2 hrs
\baking time: 35 mins
Whole wheat flour- 1 cup
maize flour- 1 cup
Oats- 1/2 cup
Ragi flour- 1/2 cup
foxtail millet flour- 1/2 cup
Rice flour- 1/2 cup
maida flour-1/2 If you want to avoid maida use extra 1/2 of wheat flour
flaxseed powder-2 tbsp
Dry yeast-21/2 tsp
Warm water-1 cup
sugar- 2 tbsp
Olive oil-3 tbsp (you can use any flavourless oil or butter)
In a bowl add warm water,sugar and salt give it a stir now sprinkle yeast over them and set aside for 10mins till frothy.
In a beater add hook attachment and add milk and flaxseed powder run the beater for 1mins and keep aside for 5 mins till the flaxseeds gets a sticky textur add in the yeast mixture and beat till combined.
Mix all the flours in a bowl and sift them,run the beater and add the flours with a laddle slowly beat till the dough combines well for about 10 mins.Now transfer the dough into an oil coated bowl and cover with cling film.Set them aside for 1-11/2 hrs till it doubles.
Sprinkle flour on the surface and knead the dough till rolls a ball and put into the greased loaf pan spread evenly and keep covered for 45 mins for second rise.
Preheat the oven in 180°c
Coat milk over the risen loaf and Place the loaf tin into the oven and bake at 180°c for 35 mins.Now enjoy your mulitigrain bread as sandwich,toast etc..............!!!!!!!!
I bake this wonderful bread for stacy from foodlustpeoplelove for seed event hosted by Karen's Kitchen Stories
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