Giraffe Patch Bread

This month challenge at we knead to bake #37 was to create an attractive pattern on the bread. Instead of just baking usual bread, bit of creativity will make the baking more interesting. I wanted to have a Giraffe patch like pattern (very thin white patches on my bread) but, it was not. I know where, I went wrong. My loaf pan is not wide enough to accommodate the dough.

However, it turned out very soft, sponge and good texture bread. The pattern was inspired from here.

Ingredients :     2 cups all purpose flour       ;      1 cup whole wheat flour      ;      2/3 cup of warm milk     ;     1/2 cup of warm water     ;      50 gms of butter melted      ;     3 tbsp of sugar     ;      1 tsp of salt     ;      2 tsp of instant yeast.      ;      4 to 5 tbsp of coco powder dissolved in  3 tbsp of milk  (for the darker brown colored dough)   ;    little oil    ;  little milk for brushing

Procedure :  combine all of the ingredients (except coco powder) in a large bowl and stir until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface and knead for about 8 – 10 minutes by hand (if required, oil your hands) or until it become smooth and supple.  

With rolling pin roll the dough into circle shape and divide into three equal parts. Take the one part of the dough and place it on the lightly greased bowl and cover with damp cloth and allow it to raise double in volume. (may take about 45 to 60 min)

Take the other two parts of the dough and add the cocoa powder (dissolved in the 3 tbsp of milk) and knead well until to form a uniform colour. (This is the dark coloured dough for the giraffe patches) Shape it into a ball and place it in a lightly greased bowl and cover with damp cloth and allow it to raise double in volume.

Gently deflate the coco dough and then divide into 4 equal portions. With hand roll the dough like rope or sausage shape. You will get 4 same size rope(s) like dough.

Similarly, deflate the white dough and then divide into 4 equal portions. With rolling pin roll the dough into oval shape. You will get the 4 equal oval shapes. Try to make similar length of the coco dough and the width is just enough to cover the coco dough.

Now, place the rope shaped coco dough on the mid of oval shaped white dough and cover the coco dough. i.e enclose the rope shaped coco dough by the white dough and seal the end of the white dough. Gently roll on the dusted work surface to form a rope (like our house hold electrical wire, the inner copper conductor is surrounded or enclosed by a plastic insulator. Just imagine, the coco dough is the copper wire and the plastic insulator is the white dough)

Now, you should have 4 similar length and width rope shaped dough. Just by dividing into two equal half’s (the length depends on your loaf tin) you will get eight pieces of dough roll.

Arrange the dough rolls in the greased loaf tin by placing 3 rolls at the bottom. two rolls over the 3 forms the middle layer and 3 more rolls on the 2 forms the top layer. Cover the loaf tin by damp cloth for the second rise, for about 45 minutes. Brush the dough with milk.

Transfer the loaf tin into a 180°C preheated oven for about 30 minutes or until its light golden brown and done. Allow to cool it on a rack before slicing. Store the bread in a plastic bag at room temperature for several days; freeze for longer storage.

Palak Bread or Spinach Bread

I posted many bread varieties here. But, this one is very unique just not only by its (green) colour also by its ingredient. 

I am sure, most of the mums like this bread because of palak added into this bread (which is enriched with vitamin and minerals) but, kids can’t event feel it. My son calls it as “Popeye” bread". 

Ingredient – Palak (spinach) bunch (cleaned and blanched)       ;       hand full of  mint and coriander leaves       ;        1 tsp of salt        ;        1 tsp of sugar        ;        1 tsp of yeast         ;       50 gms of butter         ;          3 /4 cup of warm water        ;        2 cloves chopped garlic    ;       1 ½ cup whole wheat flour          ;          1 cup of all purpose flour

 Procedure : Rinse the palak (spinach) leaves very well in running water and remove the stringy stems (if any) add the leaves into  (3 cups)  hot water (about 60 - 70°C) with  ¼ tsp salt and close with a lid and leave it for  2- 3 min.

Strain the palak leaves quickly and add about 3 cups of ice cold water  (to preserve the green color of the spinach) allow it for a minute  and strain the water and add the spinach leaves and chopped mint and coriander leaves in a grinder jar and make smooth puree (do not add any water) and keep it aside.

In a mixing bowl add lukewarm water, sugar, yeast, butter mix well. Add palak (spinach) puree, garlic and mix well. Add 1 ½ cup of whole wheat flour mix in to the yeast - spinach mixture and start kneading the dough. 

Add the all purpose flour little by little and knead until it become smooth and elastic dough but, not sticky. Shape it into a ball and place it in an oiled bowl and cover with damp cloth for about 1 1/2  -  2 hours or till it become double in volume. 

 

Gently deflate the dough and shape the dough into a greased loaf tin and cover the loaf with damp cloth for about an hour or it raise almost at the edges of your loaf tin.

Bake at 180°C pre-heated oven for about  40 to 50 minutes or till the bread is nice brown on top and sounds hollow when tapped. 

 

Fusion Bread

Time to refill my pantry jars, I have been deferring to do so for the past one week due to various reasons. I wanted to bake fresh bread for weekend breakfast but, very limited supplies………..Hmm…what about fusion bread?

Just, add whatever you left with and bake. Not bad at all……..got a very pretty, soft and tasty loaf.

 

Ingredient   -    1/2 cup of oats       ;      1 cup of all purpose flour       ;    1/2 cup whole wheat flour      ;       1/4 cup of flax seed powder         ;      3/4 cup of crushed weetabrix      ;     1 cup of milk       ;      1 /4 cup of water        ;    1 tbsp of instant yeast        ;       1/4 cup of honey        ;        1 /8 cup of melted butter     ;       1/2 tbsp of salt   

 Procedure : cook the oats and keep aside let it cool.  In a mixing bowl add warm milk, honey and yeast mix well. Add salt, melted butter, oats, flax seed powder, weetabrix, whole wheat flour and mix with hand. Add all purpose flour little by little and knead until it is smooth and elastic dough but, not sticky.

 

Shape it into a ball and place it in an oiled bowl and cover with damp cloth for about 1 1/2 hours or 2 hours or till it become double in volume. Gently deflate the dough and shape the dough into a greased loaf tin and cover the loaf with damp cloth for about an hour or it raise almost at the edges of your loaf tin. Sprinkle the chopped almond & walnuts on the top.(its an option)

Transfer the loaf into 180°C pre-heated oven and bake for about 40 - 50 minutes or till the bread is nice brown on top and sounds hollow when tapped. 

 

Hot loaf with kefir spread in a cold morning………..it’s divine!

Pumpkin Bread Rolls

This month challenge in we knead to bake #33 was Spiced Pumpkin Bread Rolls to celebrate Thanksgiving Day. Thanks to Aparna for introducing this pumpkin shaped bread roll, which attracted not only the kids, also the adults.

Thanksgiving is celebrated in US, to thank for the fruits of the previous harvest. Grilled Turkey and pumpkin pie are traditional served food of the day. 

But, for a change instead of pumpkin pie, Spiced Pumpkin Bread Rolls on our lunch! This recipe adapted from Beyond Kimchee. 

Ingredients-       1/3 cup of warm milk     ;    2 tbsp honey   ;   2 tsp instant yeast      ;        1/2  cup of pureed pumpkin (unsweetened)        ;       40 gms butter melted   ;        1 tsp salt       ;     1 ¼ cup of whole wheat flour      ;     1 ¼ cup all purpose flour   ;      1 tsp spices (dry ginger + cardamom+cinnamon)      ;        6 pieces cashews (for stem)

To make pumpkin purée, peel the pumpkin and clean out the middle, then cut into small cubes and steam cook till soft. Drain the liquid. Once cooled, blend it to a fine paste.

Pour the warm milk into a big bowl. Add the honey and yeast and mix well and keep aside.

 

In a mixing bowl, add the whole wheat flour, all purpose flour, salt and the spice powders into the bowl and mix them well.  Finally add the yeast mixture and Melted butter and the pumpkin purée.

Knead until you have smooth and elastic dough that will be somewhat sticky. Add a little flour or milk depends on the consistency of dough.

Turn the dough out to a wooden board dusted with a little flour and knead by hand for a minute. Shape it into a ball and place it in a well-oiled bowl, turning it around to coat it well. Cover with damp cloth; let the dough rise for about an hour or so, until double in volume.

Deflate the risen dough gently to remove air pockets and divide it into about 6 rolls equal sized portions. Shape each portion into a ball. Flatten each ball slightly and using a sharp knife or a pair of scissors make 8 cuts at equal distance from each other, from the edge of the ball towards the center but leaving the center uncut – like a flower.

Place the dough “flowers” 2” apart on a lightly oiled baking sheet and cover again for the second rise for about 45 minutes. Use your fore finger or the round end of a wooden spoon (dip it in a little oil or flour so the dough doesn’t stick to it) and poke a deep hole in the center of each “flower” for the cashew as “stem” (after bake)

Brush them with milk and transfer the tray into 180°C for 15 to 20 minutes or until golden brown on top. Take them out of the oven and brush the rolls with melted butter and allow them to cool. As a final touch, insert the cashew in the middle as pumpkin stem.