Thursday, May 29, 2008
Yipee this is my first bread !!! yes an actual bread that you make sandwich from .I got the recipe from the this website and here is the modified version. The bread turned out pretty decent for a first time albeit a little bland but who cares the doors of bread baking are open!!!
* 2 1/2 cups water (105-115 F)
* 1 tablespoon active dry yeast
* 1 tablespoon sugar
* 7 cups bread flour or all-purpose flour
* 1 tablespoon salt
* 1/4-1/2 cup unsalted butter, softened
1.Pour 1/2 cup of the water into a bowl and mix with yeast and sugar til foamy.
2.Let sit for 5 minutes until creamy.
3.Put the yeast mixture, rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook.
4.Mix slowly until blended then add the rest of the flour.
5. Add salt and mix at medium speed for 10 minutes (or do half in mixer and half kneading) til dough is smooth and elastic. ( you can do all this by hand too
6. Back in mixer add butter 1 tbsp at a time (dough may come apart, but mixing will pull it back together).
8Turn dough out on lightly floured surface and shape it into a ball then place in a large buttered or oiled bowl.
7.Turn dough so it is completely coated in the fat, then cover in plastic for 45 minutes to an hour (I did an hour and half), til it has doubled in size at room temperature.
8. Roll out into a 9 x 12-inch rectangle.
9.With the short end facing you, fold the dough into thirds like a sheet of paper to go into an envelope, creating a roll.Place on a aluminum foil sheet.
10.Cover the loaves with buttered plastic wrap and allow to rise again in a warm place (80°F) for 45 minutes, until they double in size.
11.Preheat the oven to 375°F and put the rack in the center of the oven.
12.Bake for 35-45 minutes til they are honey brown.
13.Immediately turn out of pans onto a rack to cool.
Friday, May 2, 2008
Potatoes - 500 gm.
Nigella seeds - a pinch.
Green chilies - 6 gm.
Sugar - 4 gm.
Poppy seeds - 20 gm.
Oil - 30 ml.
Ghee - 25 gm.
Red chili powder - 5 gm.
Salt to taste.
Heat oil and add nigella seeds. Add diced potatoes and fry lightly for 10 mins. Grind poppy seeds with a little water and add to the potatoes. Cover with lid, stirring occasionally and adding 2 tbspn. of water. When water dries and potatoes are done, add green chilies, sugar, salt and red chilly powder. Top with ghee and allow to cook for one minute. Serve hot with rice.