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rolls 1

Aparna’s pick for March’s Bread was simple rolls called the Kummelweck Rolls(Kimmelweck Rolls).They are made from basic ingredients – flour,yeast,milk,honey ,egg white and oil. Kummelweck is a hard roll with a crusty top sprinkled with sea salt and caraway seeds. I believe they are German in origin. Kummel means “caraway” and weck means “roll”.
roll 8
These rolls are great for Sandwiches or Burgers.They are best eaten fresh ; soft inside and crusty outside. The below mentioned recipe makes eight large burger bun sized rolls. I made four buns and six Salt & Pepper sticks.
roll 10
I used the buns to make a simple Burger with Beets & Chickpeas Patties. I wanted to keep the patties as healthy as possible. So I pureed a can of chickpeas in my food processor along with cooked Beets, cilantro, garlic, salt and cayenne pepper. I also added some cumin and coriander powder for flavour. Since it was a bit sticky I added some chickpea flour. I should have actually pan-fried the patties with a little oil, that way I could have retained the moisture and juiciness from the beets.Baking made them slightly dry.
roll 11
This recipe is adapted from – Adapted from http://www.jewishfood-list.com/recipes/bread/rollskimelweck01.html

Kummelweck Rolls, Salt and Pepper Sticks, Baked Beets and Chickpea Burger

Yield: 8 large buns or 12-13 salt and pepper sticks.

Ingredients

  • 2 1/2 teaspoon active dry yeast
  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 2 tablespoon oil
  • 1 tablespoon honey
  • 1 egg white (optional)
  • 1 1/2 teaspoon salt
  • 3 to 3 1/4 cups bread flour*
  • Egg wash (optional)
  • Coarse sea salt and caraway seed
  • Beets and Chickpea Patties
  • 1 – 14oz canned garbanzo/chickpeas
  • 3 beets, cooked and grated
  • 2 garlic cloves
  • ½ cup cilantro,chopped
  • Salt,cayenne pepper,coriander powder, cumin powder
  • ½ cup chickpea flour or more as needed
  • Cooking spray/oil for baking /panfrying

Instructions

*To substitute for bread flour add 1 tablespoon of vital wheat gluten to 2 to 3 cups of all-purpose flour.

Mix together the warm water and the warm milk and stir in the yeast. Let it sit aside for about 5 minutes. Knead by hand or with the machine.

In the bowl of your machine, combine the yeast mixture, oil, honey, the egg white and stir.

Now add the salt and about 2 1/2 cups of flour and knead, adding as much more flour as required till you have smooth and elastic dough that is tacky but not sticky. Shape the dough into a ball, and place it in an oiled bowl. Cover loosely with cling film and let rise for about an hour, until it is almost double in volume.

Deflate the dough well (not kneading), shape into a round and and allow it to rise, covered, for 30 minutes more.

Divide the dough into 8 equal pieces and shape each into a smooth ball, then slightly flatten it. Place them on lightly greased or parchment lined baking sheets. Spray or lightly brush with oil, loosely cover and let the dough rise for 30 more minutes. Brush with eggwash (or something else that will make sure the topping sticks when baking), then cut slits ( like an +) on the top using a sharp blade or scissors.

Sprinkle the top of the rolls with sea salt and caraway seeds, and then mist with water. Bake the rolls at 425F for 5 minutes and then quickly mist with water again making sure you don’t keep the oven door open for too long. Bake for another 20 minutes or so until they’re brown and done. Cool on a wire rack. This recipe makes 8 large burger bun sized rolls.

If you would also like to try something different with this dough you can make a Vienna Loaf or Slat & Pepper Sticks according the recipes given below.

For the Vienna Loaf:

Follow the above recipe but with the following changes –

After the second rise, divide the dough in half and shape each half into an oval with tapered ends. After the final rise, apply the egg wash and then slash the top with a 1/2" deep lengthwise slit. Leave out the salt and caraway seeds. Bake at 400F for about 35 minutes, including the 5 minutes after spritzing with water.

For the Salt and Pepper Sticks:

Again follow the above recipe for the rolls, but make the following changes –

Leave out the second rise and do only the first rise. After that, divide the dough into 13 equal pieces. Roll each piece out into a 12" rope of even thickness, and place them 1-1/2" apart on the greased or lined baking sheet. Let them rise now. Apply the egg wash, but do not make any cuts. Sprinkle with coarse sea salt crystals and coarsely ground or cracked black pepper. Do not spritz with water and bake for about 15 to 20 minutes.

For the Patties:

Place the chickpeas in a food processor along with garlic and cilantro. Coarsely grind this mixture. Add the remaining ingredients except the chickpea flour ;pulse it until it comes together. Take this mixture in a wide bowl, add the flour. Mix everything and shape into six patties. Pan fry them with cooking spray/oil. I baked them at 375F for about 30 minutes (flipping in between).

http://www.thefoodielovers.com/2015/03/kummelweck-rolls-salt-and-pepper-sticks-baked-beets-and-chickpea-burger/

The Salt and Pepper Sticks make a perfect snack. My little one loved them.I also sprinkled some crushed pepper on the buns for an extra kick:)
Just when you are about to serve Slice the buns into half, spread some mayo on the bottom. Place sliced onions, cucumber, tomatoes, one patty, Cheese slice and close it with the other half. Enjoy!

Nina

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bun 1
Moving can be stressful. And if it in winter it’s all the more a challenge. Unless of course you are moving to a warmer place. It’s been One month, two days and 5 hours that we moved to a different city in Midwest. Life has been crazy. Staying in a hotel for the first few days, finding the right neighborhood to stay, and right school for A has been daunting. It’s a new beginning, fresh start and look forward to every bit life has to offer in this new place.
Anyways now that we are finally settled I should stop complaining and get back to business. I was unhappy to miss the Daring Baker’s January Challenge. Amidst all the packing, unpacking and the last minute changes I just didn’t have the mind space and time for baking. I was hoping to bake in the kitchen in our hotel room but Marriott had everything to offer except the oven.
Bun 2
So finally home sweet home it is! The February Daring Baker’s Challenge is hosted by Julie of One-Wall Kitchen . She challenged us to an easy,simple filled buns using no –knead dough. She pieced these recipes together from http://jinkzzkitchen.blogspot.com/2011/09/no-knead-pork-asado-buns-aka-baked.html, http://www.food.com/recipe/no-knead-dinner-rolls-201793, her mom’s teachings, and her personal preferences.

Many Asian countries make different kinds of filled buns. According to Julie – In China where they originated have several names for them, including bao (bow, which rhymes with “pow”), humbow, mantou (man-too), and pau (pow). In Philippines, these buns are called siopao (shoh-pow), and while they’re sold as street food, they’re also a home comfort that every home has its own recipe for, and they’re often served with hot noodle soup called mami.
Bun 3
I must say that this challenge was one of the easy ones to make. Julie gave us the option of choosing our own filling. I first though about savory – caramelized onions; but at the last minute change my mind to go with a sweet filling. I had some store bought fruit and peel mix and ended up using that. After baking I realized that the filling was little hard, I should have softened it by soaking it in warm water for some time. Also make sure you wrap the dough around the filling very firmly. Do not make it to thin, if you do it will open up while baking.

Siopao – Asian filled Buns – Daring Baker’s Feb’15 Challenge

Ingredients

  • 1 teaspoon active dry yeast
  • ¾ cup warm water
  • 1/2 tablespoon sugar
  • 1 tablespoon melted butter
  • ½ teaspoon salt
  • 2 to 2 1/2 cups all-purpose (plain) flour
  • 1 egg for egg-wash for the buns
  • For the filling:
  • 5 tablespoon fruit and peel mix
  • 2 tablespoon dry coconut ,grated

Instructions

Mix yeast, water, sugar, melted butter, and salt in a large mixing bowl. Slowly mix in flour until it's fully incorporated and you have a shaggy, very tacky dough, but not wet and sticky. Cover the bowl with plastic wrap and let rise for up to an hour in warm place until doubled. While dough is rising, you can make your filling – Sweet or Savory. For the sweet filling, just mix the fruit mix and coconut.

Punch down dough and turn out onto a floured surface. Depending on how much flour you added, it will be somewhat tacky to pretty tacky. Fold it over several times and shape it into a smooth ball, then divide into 6 equal pieces. Roll each piece into a ball and flatten it into a disc about 6 inches (15 cm) wide. Place a heaping tablespoonful of filling into the center of the disc, wrap the dough around the filling, and firmly pinch it closed over the top of the filling.

Place filled buns on a baking sheet and loosely cover them with plastic wrap. Let them rest for 1 hour.

Preheat oven to moderate 350°F. Beat 1 egg in a small bowl for egg wash and brush on top of each bun. Bake buns for about 20 minutes, until golden brown. Serve warm.

http://www.thefoodielovers.com/2015/02/siopao-asian-filled-buns-daring-bakers-feb15-challenge/

Julie also suggested to use Pandan Jam which is available in Asian groceries. Pandan comes from a leaf used throughout Southeast Asia for flavoring.
Thanks Julie for the challenge. I am happy to post on time after a long time!

Enjoy!
Nina

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Banana Bread 1
I ran out of WHITE flour.Something that’s never happened before thanks to all the baking I’ve done in the past.Realized it only when I had to bake “Sheermal” a few days back.  I barely had a cup of flour so had no choice but to halve the recipe.Of late I have made a switch to whole grains. On any given day you will always find Whole Wheat, Amaranth flour,Quinoa flour,coconut flour,Sorghum etc at home.  I resort to white flour only when participating in blog events. I am so glad I made this change as I feel a lot satisfied and enjoy these baked goodies without any guilt.
Banana Bread 2
When you have overripe bananas…you make Banana Bread. Don’t we all? I made my Banana Bread with organic whole wheat pastry flour( I love the 365 brand from whole foods), oats,brown sugar, eggs and cranberries. It was moist and slightly dense.
Banana Bread 3
Cranberries are a great addition to this bread… they add to the sweetness . I have made a similar bread with Amaranth flour but felt it wasn’t sweet enough, so this time I added two extra tablespoon of brown sugar to this recipe. But after tasting the bread I realized that it was not required, the cranberries do the trick.

Whole Wheat Banana Cranberry Oat Bread with Greek Yogurt

A wholesome bread with the goodness of oats,wheat flour, bananas and cranberries.

Ingredients

  • 1 ¼ cup whole wheat pastry flour
  • ½ cup old fashioned oats dry
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • a pinch salt
  • 2 large ripe bananas, mashed
  • 2 large eggs
  • ½ cup + 2 tablespoon brown sugar
  • ¼ cup nonfat greek yogurt, plain
  • 2 tablespoon canola oil
  • ½ cup dried cranberries
  • 1 teaspoon vanilla extract(optional)
  • a teaspoon orange zest (optional)

Instructions

Whisk together flour, Oats, baking powder, baking soda and salt. Set aside. In another large bowl mix banana, egg, sugar, yogurt and oil. Add in the cranberries. Stir gently the banana mixture to the flour mixture until just combined. Do not over mix the batter. Pour batter into the prepared pan and bake for about an hour or until a toothpick inserted comes clean. Let it cool slightly and then remove from the pan. Slice them into ¾ inch pieces and serve warm.

Notes

152 Cal; 4g Fat; 26g Carb;3g Protein;13g Sugar; 2g Fiber

http://www.thefoodielovers.com/2014/12/whole-wheat-banana-cranberry-oat-bread-with-greek-yogurt/

Enjoy!

 

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Sheermal 3
Aparna chose “Sheermal”for the “We need to Bake”group few months back. I finally got to bake it last week. I didn’t have enough flour in hand so halved the below recipe and made just two Sheermal’s.

Sheermal or Shirmal is a saffron based traditional flatbread which is a rare Lucknow and Hyderabadi delicacy. They are also made in Bangladesh,Iran and Pakistan. This mildly sweet bread is made with simple ingredients – Flour, Sugar, Egg, Milk, Ghee(clarified butter) and not to forget the key ingredient “Saffron”.
Sheermal 2
According to
Aparna – incorporating the ghee into the dough slowly by adding a little at a time ensures that the fat is dispersed evenly through the dough, and gives a better texture to the Sheermal. Make sure your dough is soft, elastic and well kneaded as this will produce a superior Sheermal. The hallmark of good Sheermal is the glistening finish on the flatbread from brushing it with melted ghee or butter, so do not skimp on that, even though this flatbread is already rich as it is. The egg gives the dough a little extra richness, texture and flavour, but you can leave it out if you don’t use eggs.
Sheermal 4
Traditionally these are cooked in a Tandoor, but oven is a good choice too. Some recipes call for leavening agent but this version uses yeast. I did not have “Kewra” ( screw pine extract) so used rose water. But to be honest I couldn’t feel the rose water flavour in the bread. You can also try using cardamom instead of Kewra/ Rose Water. You can garnish it with raisins, poppy seeds, slivered almonds etc.

This video is a film showing how Sheermal is made in smaller commercial bakeries – http://www.youtube.com/watch?v=l-6gZYWUrEo

This video gives a good demonstartiuon on how to make/ shape Sheermal – http://www.youtube.com/watch?v=HD_74g36bJI

Sheermal / Shirmal ( Saffron Flavored Flatbread)

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

A traditional Saffron Flavored Flatbread!

Ingredients

  • 1 teaspoon active dried yeast
  • 2 teaspoon sugar
  • 1/4 cup lukewarm water
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup ghee
  • 1/2 cup milk (or more, as required for kneading)
  • 1 teaspoon kewra water (screw pine essence) or rose water
  • A few strands saffron soaked in 2 tablespoon warm milk
  • Melted butter, for brushing

Instructions

Mix the yeast into the warm water with sugar and set aside for 5 to 10 minutes till it is frothy.

You may knead by hand or with a machine. Put the flour and salt in a bowl. Add the yeast mixture and the beaten egg and run the processor a couple of times to mix well. Then add the ghee in two lots to this and again pulse a couple of times till it looks like fine crumbs.

Now add as much milk, and finally the kewra (or rose water) and knead until you have a very soft and slightly sticky dough. Transfer this to an oiled bowl, cover with a moist cloth and let the dough rise till doubled in volume (about 1 to 2 hours).

Remove the cloth and knead the dough again. Shape into a ball, lightly coat all over with a little ghee, cover with a damp kitchen towel and let it rest for about 15 to 20 minutes.

Now divide the dough into 4 equal portions and using your fingers, press out each portion into a round of approximately 4” diameter (about 1/8” thick). You can also use your rolling pin, but I found it quite easy to do with my fingers. Place the rounds on a parchment lined or lightly greased baking tray and using a fork, dock (prick holes) the whole surface of the dough rounds.

Brush them all over, generously, with the saffron-milk solution. Bake at 180C (350F) for about 10 to 15 minutes till they turn a lovely golden brown. Do not over-bake them.

Take them out of the oven, and immediately brush them lightly with melted butter or more ghee. Serve warm. This recipe makes 4 Sheermals of approximately 4” diameter.

http://www.thefoodielovers.com/2014/12/sheermal-shirmal-saffron-flavored-flatbread/

Serve them warm with any spicy curry,vegetables,jams or pickles. My little one loved it with some Nutella Spread.

Enjoy!

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