Category Archives: Breakfast

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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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Bialys 1 main

Ever since I read about Bialys in Julia Child’s book Baking I have been wanting to make these. Thanks to Aparna who came up with Bialys for the “We need to Bake” event. I baked these as soon as she announced it( which was last Summer ). But these pictures ended up being in my draft for this long.

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The recipe was adapted from King Arthur Flour. I am really not happy with the pictures and wanted to re-do, but just haven’t had the time for it. These Bialys are best eaten when warm. Also, if you want to make  it slightly chewier, refrigerate the dough overnight after the first rise. The next day, take the dough out and keep it at room temperature for about half an hour. Then shape the rolls and proceed with the recipe. These Bialys are on the softer side so do not over bake them or they will dry out and become tough. Anyways here it is warm chewy rolls with Caramelized Onions.

Bialys – Chewy Rolls with Carmelised Onion Topping

Yield: 8 Large Bialys

Ingredients

  • For the dough:
  • 1 teaspoon instant yeast
  • 1 tbsp sugar
  • 1 1/4 cup water
  • 3 cups all-purpose flour (use bread flour if you can find it or all-purpose flour + 1 tbsp vital wheat gluten)
  • 1 tsp salt
  • Milk for brushing the dough
  • For the Onion Filling:
  • 1 tbsp oil
  • 3 medium onions, finely chopped
  • 1 1/2 tsp cumin seeds
  • 3/4 tsp garam masala
  • Salt to taste

Instructions

Make the dough first. If you are using bread flour or vital wheat gluten, then your dough will be tougher to knead so if you have a machine you can use, I would say go ahead and use it. Me, I always take the easier way out provided I get good results. If you’re doing this by hand, just adapt the instructions to that.

Put the yeast, sugar, salt and flour in the food processor bowl. Pulse a couple of times to mix and then add the warm water in a steady stream. Knead until the dough comes together as a mass and then let the dough rest for 10 minutes. This will help the dough absorb water. Knead again, adding a little more water or flour (not too much) if you need it, until your dough is smooth and elastic but not sticky.

Shape it into a ball and put it in a well-oiled bowl, turning the dough till it is well coated. Cover and let it rise till about double. This should take about 2 hours. If you’re not making the Bialys right away, you can refrigerate the dough overnight at this point. When ready to make them, keep the dough at room temperature for about half an hour and then proceed with the rest of the recipe.

In the meanwhile, make the filling. Heat the oil in a pan, and add the cumin seeds. When the crackle, add the onions, and sauté over low to medium heat. Sprinkle a little salt and continue sautéing until they become soft and turn golden brown in colour. Add the garam masala and stir well. Keep the caramelised onions aside to cool.

Sprinkle your work surface lightly with flour and place the dough on it. Divide it into 8 equal pieces and shape each one into a roll by flattening it and then pinching the ends together to form a smooth ball. Place the rolls on a lightly greased baking sheet and cover them with a towel. Let them rise for about one hour (about 1 1/2 to 2 hours for refrigerated dough) till pressing with a finger on the top leaves a dent.

Work on one piece at a time, while you keep the others covered so they don’t dry out. When the rolls are ready, pick them up one at a time and using your fingers, form the depression in the middle. Hold the roll like a steering wheel with your thumbs in the middle and your fingers around the edges. Pinch the dough between your thumb and fingers, rotating as you go and gradually making the depression wider without actually poking a hole through.

Remember not to press on the edges, or they will flatten out. Once shaped, you should have a depression about 3” in diameter with 1” of puffy dough around the edge, so your Bialy should be about 4” in diameter. Prick the centre of the Bialy with a fork so the centre doesn’t rise when baking.

Place the shaped dough on a parchment lined (or greased) baking tray leaving about 2 inches space between them. Place the caramelized onion filling in the depressions of each Bialy. Brush the outer dough circle with milk.

Bake the Bialys at 450F for about 15 minutes till they’re golden brown in colour. Cool them on a rack. Serve slightly warm or at room temperature. Bialys keep well in an airtight container for a day or two and just need to be warmed up slightly before serving.

http://www.thefoodielovers.com/2014/03/bialys-chewy-rolls-with-carmelised-onion-topping/

Thanks for the recipe Aparna.

Enjoy!

Nina

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kbread 1 main
Thanks to Aparna I was able to do this post. I bought my first Kugelhopf pan from Sur La Table almost four years back and have hardly put to use. So when I read about this month’s bread in “We need to Bake” group, I was super thrilled.
kbread 2 main
KUGELHOPF is a yeasted sweet cake which originated from Germany, Austria,Switzerland and Alsace. It is baked in a special circular pan with a central tube which is similar to a bundt pan.
kbread 3 main
I am glad we baked a Savory one instead of the usual sweet bread. This Kugelhopf bakes in an 8” Kugelhopf pan, but you should also be able to bake it in an 8” Bundt pan, a regular loaf tin (or 2 small ones), smaller Brioche tins or even muffin tins. If you’re baking this in muffin tins you might want to use half the recipe..Since I had only a 6″ pan, I used that along with a small bread pan(7×5).After the initial rise, I divided the dough into two portions.

Savoury Kugelhopf

Ingredients

  • 3 to 3 1/2 cups all-purpose flour
  • 2 teaspoon instant yeast
  • 1 teaspoon salt (or to taste)
  • 5 1/2 tablespoon butter, at room temperature
  • 3/4 cup milk
  • 2 eggs, beaten lightly
  • 1 teaspoon oil
  • 1/3 cup chopped green bell peppers
  • 1/3 cup deseeded, pulp-free and chopped tomatoes
  • 1 cup onions, finely chopped
  • 1/2 cup diced cheddar cheese
  • 1/3 cup coarsely chopped walnuts
  • 1 1/2 teaspoon coarsely crushed black pepper
  • 1 teaspoon dried thyme

Instructions

Put 3 cups of flour, yeast, and salt in the bowl of the processor. Pulse a couple of times to mix. The add the butter, a little at a time, and process till incorporated.

Add the warm milk and process till mixed. Now add the eggs and process till mixed. You will now have a soft and sticky dough. Knead some more, adding more flour, a little at a time and just enough till the dough pulls away from the sides of the bowl. Do not be tempted to add more flour than absolutely necessary.

Your dough will be very soft, elastic and just short of sticky. Transfer the dough to an oiled bowl, cover and let it rise until double in volume. This can take from 1 1/2 hours to 2 1/2 hours!

In the meanwhile, heat 1/2 tsp oil in a pan. Add the chopped green bell pepper, the tomato and a pinch of salt and stir-fry till the raw smell disappears but the vegetables are still crisp/ crunchy. Remove and keep aside. To the same pan, add the remaining 1/2 tsp oil and sauté the onions with a pinch of salt till they turn golden brown. Remove and add to the bell peppers and keep aside.

Grease an 8” kugelhopf mould or bundt pan well especially around the centre (or whatever pan/ tin you plan to use). Place some of the chopped walnuts in the bottom of the mould. If you’re using a loaf tin or brioche moulds, then don’t do this. Instead press in the walnuts on top of the dough after the second rise, just before baking.

Once the dough has risen, deflate it. Then work the cheese, stir-fried onions, bell pepper and tomato, the remaining walnuts, black pepper and thyme into the dough. The best way to do this is to flatten the dough out and spread all this over the surface, fold the dough over and then knead it. This will ensure a more uniform incorporation of the “filling”. The dough will be a bit sticky, so use a scraper to help you with the kneading. Do not add more flour!

Roll the dough into a longish log, long enough to fit into the mould comfortably. Lift the “log” of dough and place it in the mould in a circular fashion and pinch the two ends together to close the “circle” of dough. Cover and let the dough rise for about an hour or so, until it reaches the edge/ rim of the mould.

Bake the Kugelhopf at 200C (400F) Pre-heat oven to 400 degrees for about 35 to 40 minutes until the top is golden brown and sounds hollow when it is tapped.

Unmould the Kugelhopf and let it cool on a rack. Slice and serve.

http://www.thefoodielovers.com/2013/07/savoury-kugelhopf/

Kugelhopf is similar to a Coffee Cake; it can be eaten for breakfast or as a snack along with coffee. This bread is full of flavors. Loved the crunchiness of the walnuts and the softness of the bread. Will I bake this again….??? OFCOURSE!!

Thanks Aparna for another great recipe!

Bon Appétit

Nina

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Donuts 1 main
Ever since I saw Baked Doughnuts recipe in Sally’s blog I have been meaning to bake. For one or the other reason I have been stuck in a lazy rut. If it was not for “We need to Bake” group, I might have not posted this time too. I do bake occasionally but the thought about sitting in front of the laptop and writing about it is not been something that I look forward to these days. Its probably because the weather was bad for long, we never had a good Spring. Summer is short, so want to make the best use of it. Baking and Blogging have taken a back seat.
Donuts 2 main
While at college, Doughnuts have been my breakfast for so many days. Crispy on the outside;soft fluffy interior topped with glazes ….yummm!!! Just because they are usually fried I try to avoid making them often.I was happy to see the baked version when Aparna posted it on Facebook. I was finally able to bake it yesterday and just when I was about to wrap up my post, I was not able to connect to the internet. So I had to postpone my post for today.
Donuts 6 main
Ensure that your dough is atleast 1/2″ thick before cutting it out. Also please be careful while transferring it to a baking sheet, they might lose their shape very easily. While cutting, do not twist them too much as they might not rise properly. These tasted good. Since these are healthy I might make them again but my favorite would always be the fried ones. So here it is Baked Yeasted Doughnuts.

Baked Yeasted Doughnuts

Ingredients

  • 1/4 cup superfine sugar
  • 1 cup warm milk (45C/115F)
  • 3/4 tbsp instant yeast (or 1 tbsp active dry yeast)
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1 cup cake flour (or 1tbsp cornstarch + enough all-purpose flour to make up to 1 cup)
  • 1 1/2 to 2 1/2 cups all-purpose flour
  • 100gm cold butter, cut into 1 inch cubes
  • For the topping:
  • Glaze of your choice
  • AND/ OR
  • Jam for filling doughnuts

Instructions

Using a processor to knead helps but you can do this by hand.

Put the sugar, milk, yeast, salt and vanilla in the processor bowl and pulse to mix well. Add the cake flour and 1 cup of all-purpose flour and process, adding a little more of the flour as necessary till the dough is thick and pulls away from the sides of the bowl.

Now add the butter pieces one at a time and process till there no large chunks of butter are left in the bottom of the bowl. Now add a little more flour until your have a soft, pliable and elastic dough that is most but not overly sticky.

Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands. Shape the dough into a ball and place in a lightly greased large mixing bowl., turning it to coat well. Cover with a damp towel and let it rise till double in volume. This should take about an hour.

Punch down the dough and roll out to a thickness of 1/2" thickness. Cut out doughnuts using a doughnut cutter or whatever you have on hand to cut out 3” diameter with 1” diameter holes. If you’re making doughnuts to fill with jam, then do not cut out the holes. Place the doughnuts and the holes on parchment lined or lightly greased baking sheets, leaving at least 1” space between them.

Re-roll the scraps and cut out more doughnuts. I used the last left over scraps of dough by pinching of bits, rolling them into balls and baking them too.

Let them rise for about 20 minutes or till almost double in size and then bake them at 200C (400F) for about 5 to 10 minutes till they’re done and golden brown. Do not over bake them.

This recipe makes about 12 to 14 doughnuts and holes.

Take them out of the oven and immediately brush them with the melted butter and then dip them into the cinnamon sugar mixture. If filling the doughnuts with jam, let them cool. Put the jam into a piping bag with a writing nozzle/ tip and press into the doughnut from the side and gently press out the jam into the doughnut till it starts oozing out. Jam doughnuts do not need too much jam to fill them. If glazing your doughnuts, let them cool completely and then dip one side of the doughnut in the glaze of your choice and let it set.

For the Vanilla Glaze - Mix 1/2 cup of confectioner's sugar and 1/4 teaspoon of vanilla extract. Add enough cream to make a thick batter.

For the chocolate - Melt 1/2 cup of chocolate chips in the microwave or use a double boiler.

http://www.thefoodielovers.com/2013/06/baked-yeasted-doughnuts/

Thanks Aparna for the recipe:)

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