Tuesday, July 30, 2013

White Bread Loaf Baked at Home

(Adapted from Amish White Bread on Allrecipes.com)



Since I started this blog, I have been meaning to write about baking bread. I must confess, nothing gives me as much satisfaction as baking a beautiful golden brown loaf of bread. As for the aroma of bread baking in the oven, I can only compare it with the melodious saxophone music by Kenny G that I used to listen to as a teenager. It is simply a dreamy delight!

When I started out baking bread, the first difficulty was obtaining good yeast. Abroad, a large variety of yeasts are available for home bakers.

I searched internet sites and TV programs to find out the most easily available yeast here. Some TV programs suggested going to your neighborhood bakery and obtaining some Instant Active Yeast.
However, being a relatively new resident of this city, I had no clue where a bakery close to my home would be. Also, whether the baker would let me buy some of this Instant Active Yeast (which is the messiah of bread baking) was doubtful.

Finally, I turned to my oft-visited grocery store. With loads of hesitation, I asked for yeast...any yeast that they might have. I even spelled it for them! The shopkeeper took one look at my face and plonked a small bottle on the counter without a word. (What a foot in the mouth situation for poor 'ole me! It seems that they are quite aware of yeast.)

This easily available yeast is called Active Dry Yeast. This is what it looks like:


Active Dry Yeast













With great gusto I mixed this yeast with Maida, salt, and oil, Crafted a loaf and baked it.....to get a hard log that had to be broken with a hammer! :(

Then I read Sayantani's post on baking bread. Basically, before adding yeast to the flour, you need to dissolve it in lukewarm water that contains sugar. Bingo!

Active Dry Yeast is in dormant state. We need to "activate" this yeast by adding it to a warm-water-and-sugar-solution. This process is called, proofing the yeast.

The rest of the steps are pretty simple. Bread baking does take nearly two and a half to three hours. However, most of this time is waiting time with no active participation from my end. Most days, I prepare the dough and leave it to rise while I go about my work. By the time, little S returns from school the bread is baked!


This recipe is that of Amish White Bread that I found here.

This is how I made it:

 

Ingredients:

 
Lukewarm water: 2 cups
Sugar: 2/3rd cup
Salt: 1 teaspoon
Oil/Butter : 1/4th cup
Active Dry Yeast: 1 level tablespoon
Flour/Maida: 6 cups approx.
 

Procedure:

1. Take lukewarm water in a deep-bottom glass/plastic bowl. The water should be lukewarm like baby's bath water, not scalding hot. Add sugar to this water and stir it so that the sugar dissolves. I have used powdered sugar but granulated sugar works just fine!
Adding sugar to lukewarm water
 
 
 
 
 
 
 
 
 
 
 
 
2. Next, add the yeast. Just sprinkle the yeast lightly over the surface of the water to prevent clumping. Stir once or twice gently.

Adding yeast
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
3. Cover the bowl and keep it undisturbed for 15 minutes in a warm, dry place.
 
 
 
 
 
 
 
 
 
 
 
 
4. After 15 minutes the water will appear frothy. This indicates that the yeast is activated. If the water does not appear frothy, keep the bowl covered for another 10 minutes.
 
 
 
 
 
 
 
 
 
 
 
 
5. Add salt to this mixture.
Adding salt
 
 
 
 
 
 
 
 
 
 
 
 
 
6. I added some mixed herbs (rosemary, basil, and thyme). This is optional.
 
Adding herbs
 
 
 
 
 
 
 
 
 
 
 
 
7. Now, start adding flour half cup at a time. It is generally advisable to add the flour gradually for easy mixing.
 
Adding flour
 
 
 
 
 
 
 
 
 
 
 
 
 
8. As you keep adding the flour, it will become difficult to mix using a beater.
 
 
 
 
 
 
 
 
 
 
 
 
 
9. Transfer the dough to a plate or working surface.
 
 
 
 
 
 
 
 
 
 
 
 
 
10. Add oil and gradually mix the oil by incorporating it into the dough. (You can also add the oil while adding salt.)
 
Adding oil
 
 
 
 
 
 
 
 
 
 
 
 
 
11.Keep kneading the dough till it becomes smooth and pliable. Dust the working surface with flour to prevent sticking. Knead the dough thoroughly with the heel of your palm as shown in the image. This will activate the yeast further and you will get a airy, flavorful bread.
 

 
12. This entire kneading process takes about 10 minutes. Once you get a firm, smooth, and silky dough make a depression on the dough surface with your finger. The dough is elastic, and the depression will get filled up. Now, your dough is ready.

(These tiny fingers are of my little S. She was quite excited to feature in my blog.)
 
 
 
 
 
 
 
 
 
 
 
 
13. Grease another deep-bottom pan and dunk the dough in it.
 
14. Cover the bowl and keep it in a warm place for an hour. It is quite rainy in Kolkata these days, so I generally keep the bowl inside my microwave (with the microwave switched off). The interior of a microwave is warm, and the dough rises beautifully.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
15. After an hour, your dough will have risen and doubled in size. If not, keep it covered in a warm place for 30 more minutes.
 
 
 
 
 
 
 
 
 
 
 
 
 
16. Punch the dough in the center to release the trapped air.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
17. Knead it gently and divide into two.Generally, you can bake two loaves following this recipe, but I store one portion of the dough in the fridge to bake the next day. This dough keeps well in the fridge for 2-3 days. You can also freeze it.
 
 
 
 
 
 
 
 
 
 
 
 
 
18. Form the dough into an oblong shape. Make sure that all cracks and creases are smoothed out.
 
Crafting the dough into a loaf
 
 
 
 
 
 
 
 
 
 
 
 
19. Grease the bread loaf pan with oil and dunk this dough into it. You can also bake this bread in a cake tin.
 
 
 
 
 
 
 
 
 
 
 
 
 
20. Cover the bread pan with a dish towel and keep in a warm place for 45 minutes.
 
 
 
 
 
 
 
 
 
 
 
 
21. The dough will rise to about 1/2 inch above the rim of your bread pan. While the dough is rising, pre-heat the oven to 190 degrees C.
22. Place the bread pan in the oven on the lowest tray level. Place a bowl of water alongside so that the humidity of the oven is maintained. If you skip keeping the bowl of water, you bread will be very dry on top.
 
 
 
 
 
 
 
 
 
 
 
 
 
23. After 10 minutes, lower the oven temperature to 175 degrees C and bake for 30 minutes more. At this point I generally cover the dough with aluminum foil so that the top does not over-harden and the bread bakes evenly.
24. After 30 minutes, remove the foil and grill the bread using the Grill option of your oven for 10 more minutes.
25. When the top surface is nicely browned, remove the bread from the oven.
26. Let it cool for 10 minutes before de-molding the bread from the bread pan. Brush the surface of the bread with some milk or oil.
 
Brushing with oil
 
 
 
 
 
 
 
 
 
 
 
 
27. Remove from bread pan and let bread cool completely before cutting. If bread is cut while it is still warm, it tends to crumble.
 
 

 
 
Your beautiful home-baked bread is ready. Though I admit that baking bread in a bread machine, decreases the effort by 95%, but I seem to get loads of satisfaction crafting a bread with my own hands.
 
 
 
 
 
 
 
 
 
 
 
Slice the bread and serve with love!
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 Here is a re-cap of the recipe minus the pictures:

 
Proofing the yeast
 
 1. Take lukewarm water in a deep-bottom glass/plastic bowl. The water should be lukewarm like baby's bath water, not scalding hot. Add sugar to this water and stir it so that the sugar dissolves.
 
 2. Next, add the yeast. Just sprinkle the yeast lightly over the surface of the water to prevent clumping. Stir once or twice gently.
 
3. Cover the bowl and keep it undisturbed for 15 minutes in a warm, dry place.

4. After 15 minutes the water will appear frothy. This indicates that the yeast is activated. If the water does not appear frothy, keep the bowl covered for another 10 minutes.


Preparing the dough
 
5. Add salt to this mixture.
 
6. I added some mixed herbs (rosemary, basil, and thyme). This is optional.
 
7. Now, start adding flour half cup at a time. It is generally advisable to add the flour gradually for easy mixing.
 
8. As you keep adding the flour, it will become difficult to mix using a beater.
 
9. Transfer the dough to a plate or working surface.
 
10. Add oil and gradually mix the oil by incorporating it into the dough. (You can also add the oil while adding salt.)
 
11.Keep kneading the dough till it becomes smooth and pliable. Dust the working surface with flour to prevent sticking.
 
12. This entire kneading process takes about 10 minutes. Once you get a firm, smooth, and silky dough make a depression on the dough surface with your finger. The dough is elastic, and the depression will get filled up. Now, your dough is ready.
 
13. Grease another deep-bottom pan and dunk the dough in it.
 
14. Cover the bowl with a dish towel and keep it in a warm place for an hour. It is quite rainy in Kolkata these days, so I generally keep the bowl inside my microwave (with the microwave switched off). The interior of a microwave is warm, and the dough rises beautifully.
 
15. After an hour, your dough will have risen and doubled in size. If not, keep it covered in a warm place for 30 minutes more.
 
16. Punch the dough in the center to release the trapped air. Knead it gently and divide into two.
 
17. Generally, you can bake two loaves following this recipe, but I store one portion of the dough in the fridge to bake the next day. This dough keeps well in the fridge for 2-3 days. You can also freeze it.
18. Form the dough into an oblong shape. Make sure that all cracks and creases are smoothed out.
19. Grease the bread loaf pan with oil and dunk this dough into it. You can also bake this bread in a cake tin.
20. Cover the bread pan with a dish towel and keep in a warm place for 45 minutes.
 
21. The dough will rise to about 1/2 inch above the rim of your bread pan. While the dough is rising, pre-heat the oven to 190 degrees C.


Baking the bread
 
22. Place the bread pan in the oven on the lowest tray level. Place a bowl of water alongside so that the humidity of the oven is maintained. If you skip keeping the bowl of water, you bread will be very dry on top.
 
23. After 10 minutes, lower the oven temperature to 175 degrees C and bake for 30 minutes more. At this point I generally cover the dough with aluminum foil so that the top does not over-hardened and the bread bakes evenly.
 
24. After 30 minutes, remove the foil and grill the bread using the Grill option of your oven for 10 more minutes.
 
25. When the top surface is nicely browned, remove the bread from the oven.
 
26. Let it cool for 10 minutes before de-molding the bread from the bread pan. Brush the surface of the bread with some milk or oil.
 
27. Remove from bread pan and let bread cool completely before cutting. If bread is cut while it is still warm, it tends to crumble.
 
 
 
 
Do drop me a line in the comments section. Would love to get your feedback!


 

Friday, July 26, 2013

Pressure Cooker Cake

When I shifted to Kolkata from Delhi, I left my good 'ole oven behind. I tried baking some cakes in the microwave oven but was never satisfied with the end product. I missed that heavenly crust that we get in an oven-baked cake.
Finally, I got the answer to my prayers. While watching a program called "Tea Time" on FoodFood channel, saw chef Rakesh Sethi bake a beetroot cake in the pressure cooker. Voila! This was it!

The main concept of baking in the pressure cooker is to make a layer of fine sand inside the pressure cooker and place the cake tin on top of it. This sand should ideally be river-bed sand and free of small pebbles. Now, I live in a housing complex where obtaining clean and hygienic sand would be mighty difficult.

The program on TV gave a very simple resolution to the problem of obtaining sand. Instead of sand, we can use salt.......yes the common table salt that we use for daily cooking. With a layer of salt inside the pressure cooker, you can bake heavenly cakes.

For all my friends who really want to know how to bake in a pressure cooker, here is the secret revealed:

Basic Vanilla Cake in a Pressure Cooker

Ingredients:

Maida (All Purpose Flour) - 1 and a half cup
Sugar - 3/4th cup or one cup
Eggs - 2
Oil/Butter - 1/4th cup
Milk - 1 cup
Baking powder - 1 + 1/2 teaspoon
Vanilla Essence - 1 teaspoon
Salt - A pinch

For decoration:

A sprinkle of cashew nuts/raisins/chopped cherries (Optional)

Process:

1. Gather all the ingredients together.
Ingredients: Maida, Eggs, Oil, Sugar, Baking Powder, Milk,
Vanilla Essence













2. Point to remember: baking a cake is a pretty simple affair. However, you must stick to the exact measure. For example, if the recipe says 1 and a half teaspoon baking powder, this what you must use. Instead if you use, 1 teaspoon baking powder, you will not get the soft and spongy texture.

 3. Break two eggs. Separate the egg white from the yolks.
Egg white and yolks separated












4. Beat the egg whites till the mixture is foamy.
5. Add sugar to the egg whites.
Adding sugar to the egg whites












6. Beat the mixture well by hand or by electric beater.











7. Add the egg yolks to the mixture.
Adding egg yolks












8. Add one cup of milk to this mixture and beat well.
Adding milk












9. Now add the vanilla essence and mix well.

Adding vanilla essence












10. Sift the maida and salt. Add baking powder.
Adding baking powder












11. Now add this maida gradually to the wet mixture, beating continuously so that lumps do not form.











12. Now add oil to this mixture. If you want a buttery taste, add butter. Actually, the oil should be added in the wet mixture earlier on. I had forgotten to add it, so am adding it now :-)

Adding oil












13. You can add a few drops of edible color to this mixture. This step is purely optional.











14. Now take the pressure cooker, and pour salt inside. Make a bed of salt.











15. Remove the weight from the pressure cooker lid.











16. Attach the lid (without the weight) on the pressure cooker. Lower the gas and pre-heat the pressure cooker for 10 minutes. This pre-heating step is quite essential.















17. After pre-heating, grease the cake tin with oil. Pour the batter in the cake tin. Place the cake tin inside the pressure cooker.












18. Re-attach the lid of the pressure cooker (minus the weight). Keep the gas at low and keep undisturbed for 35-40 minutes.
19. After 40 minutes, open the lid of the pressure cooker. Insert a toothpick into the cake. If the toothpick comes out clean, the cake is done.












20. Take the can out of the pressure cooker and let it cool.

 


 Voila! Your cake is ready. Enjoy with friends and family.













Here is a recap of the recipe minus the pictures:


1.Gather all the ingredients together.
2. Point to remember: baking a cake is a pretty simple affair. However, you must stick to the exact measure. For example, if the recipe says 1 and a half teaspoon baking powder, this what you must use. Instead if you use, 1 teaspoon baking powder, you will not get the soft and spongy texture.
3. Break two eggs. Separate the egg white from the yolks.
4. Beat the egg whites till the mixture is foamy.
5. Add sugar to the egg whites.
6. Beat the mixture well by hand or by electric beater.
7. Add the egg yolks to the mixture.
8. Add one cup of milk to this mixture and beat well.
9. Now add the vanilla essence and mix well.
10. Sift the maida and salt. Add baking powder.
11. Now add this maida gradually to the wet mixture, beating continuously so that lumps do not form
12. Now add oil to this mixture. If you want a buttery taste, add butter.
13. You can add a few drops of edible color to this mixture. This step is purely optional.
14. Now take the pressure cooker, and pour salt inside. Make a bed of salt.
15. Remove the weight from the pressure cooker lid.
16. Attach the lid (without the weight) on the pressure cooker. Lower the gas and pre-heat the pressure cooker for 10 minutes. This pre-heating step is quite essential.
17. After pre-heating, grease the cake tin with oil. Pour the batter in the cake tin. Place the cake tin inside the pressure cooker.
18. Re-attach the lid of the pressure cooker (minus the weight). Keep the gas at low and keep undisturbed for 35-40 minutes.
19. After 40 minutes, open the lid of the pressure cooker. Insert a toothpick into the cake. If the toothpick comes out clean, the cake is done.
20. Take the can out of the pressure cooker and let it cool.

Wednesday, July 24, 2013

Punjabi Bhature

(Adapted from: Edible Garden: How to Make Chana Bhatura)

This time I decided to write about a non-bake dish...and that would be punjabi bhature.

Growing up in Delhi, Sunday mornings would often find me and my Dad venturing off to Kalkaji to buy steaming, sumptuous chole bhature for breakfast. Now my Dad is a true-blue Bengali at heart who does not hear of any food other than Bengali food. However, this Sunday treat of chole-bhature was his pet indulgence.

We would return home in delightful anticipation of biting into the crispy bhature coupled with the spicy chole. In fact, even my orthodox grand-mom was a fan of this typical Punjabi dish.

Living in Kolkata now, we hardly get to eat chole bhature as frequently. I have tried ordering this dish a couple of times in the food court of a mall. However, still miss the unique flavour and aroma of the road-side stall in Delhi.

Nags (of Edible Garden) is a super-talented lady who posts wonderful recipes with colorful pictures. I also followed her recipe of Bhatura.

While eating out, I generally, avoid ordering for deep-fried items because the very system of re-heating the same oil that is used for frying just turns me off. I was able to make these fave dishes at home in a neat and clean environment and serve it to my six-year-old without any apprehensions.


Ingredients: Maida, Baking Powder, Curd, Baking Soda, and Salt

Here is how I made it:

Bhatura:

Ingredients:Maida (All-purpose flour): 4 cups
Thick curd: 1.5 cups
Baking powder: 1 heaped teaspoon
Baking soda: 1.4 teaspoon
Salt: 1/2 teaspoon
Oil for deep frying


Procedure:

Mixing the dough
1. First sift the maida with salt. Add baking powder and baking soda. Mix well.
2. Now add curd and start incorporating it in the dough. Mix the curd into the dough untill you get a firm and sticky dough.
3. Remember not to add any water to this dough. If required, you can add more maida if the dough is too sticky. My dough was too dry so I added about 1 teaspoon of curd.
4. Knead the dough till it is smooth and pliable. Now grease a deep bottom bowl with oil and dunk the dough in it.

The dough ready for rising

5. Cover the bowl with cling film and keep it in the fridge for 7-8 hours or overnight. Also, you can keep the dough in a warm place such as inside your micro-wave with the light on for 3-4 hours (which is what I did)!
6. The dough will rise and look puffed up. Take the dough out of the bowl and knead it softly on your working surface.
7. Make small balls out of the dough. You will get 13 small balls out of this dough


8. Heat about 3-4 cups of oil in a wok/kadhai. The oil should be smoking hot.
9. If the oil is not heated enough, your bhaturas will not turn out fluffy and crisp.




10. Roll out the bhaturas to about 1/2 inch thickness. Fry in hot oil.
11. Drain on kitchen towel paper and serve hot.

Serve with steaming hot chole. I bet your kids will polish off the food in minutes. Super yummy!
Hot bhaturas with chole and stuffed capsicum














I am sending this recipe for the Kolkata Food Bloggers online event "Kashmir to Kanyakumari".