Milk bread recipe

Its been quite sometime that i have fed my blog as i was concentrating on few other things in life.  The interest ans enthusiasm in cooking or baking did not vanish as few of my friends thought and asked. Been baking with different combinations and flours, happy with the outcome too. Whenever my family craves for bread i just bake it few hours in advance. Must tell you that the process of baking bread is so therapeutic and is healthy for mind, body and the family if i may say 😀. 

So yes coming to the recipe... i have tried baking with whole wheat and few millets too. The trick for a good bread lies in the type and quality of yeast ( i use prestige brand yeast) , kneading and hydration of the dough. 

For this bread I have used organic maida ( all purpose flour) .

The measurements or the ingredients is as follows

Organic maida - 1/2 kg

Yeast 3 tspn

Sugar - 2 - 3 tspn

Salt - 1 tspn or as required 

Milk- one cup

Water- one cup 

Butter - 50 gms (melted and cooled)

Olive oil - few spoons 

Method 

• Throw in all the ingredients in a huge bowl except the olive oil, yes all the above ingredients except the olive oil.  
• Use the spiral attachment of the egg beater and knead the dough ( i dont use my hand for kneading as this dough is a wet dough and i dont enjoy it sticking on to my palm) . Hence i use the hand beater with the dough hook and knead the dough for 10 - 12 mins pulsing  in between.
• Once the dough has come together and well kneaded add 2- 3 spoons of olive oil and smear over the dough using your palm and just bring the dough in a shape of a ball, pat and leave. 
• Cover the bowl with a lid. 
• Let the dough rest for 1 hour or 1 and half hour. The dough should double in size( it should rise).
• Once the dough is risen punch it down with a spatula ( again i dont like the dough sticking to my palm and hence i use a spatula).
• Once the dough is punched down divide the dough into two loaves.
• I used a 9 inch round silicon pan and kept the loaves in it ( rugby ball shaped loaves) 
• Now switch on the oven to preheat at 200 degress Celsius for about 20 minutes.
• Once the oven is preheated keep the dough in the oven and bake for 30 minutes.
• Check the colour change, remove from the oven, brush some butter and slide the bread in the oven again and bake for about 5 minutes to let it holden brown.
• Remove the bread and slightly knock and check whether you hear a hollow sound. If you can manage the heat lift rhe bread and knock the bread from the botton too to hear the hollow sound.
• Leave the bread in the wire rack to cool completely.

Dont risk slicing the bread before it cools down as cooking happens even after the bread is removed from the oven in the trapped heat. 

Once cooled slice the bread and proceed enjoying it the way you prefer.

Happy baking

Thankyou 

Chaithanya  

   

Mint and garlic pull apart bread recipe

Mint and garlic pull apart bread recipe

I  have almost forgotten how to login into blogger as its been that long I have blogged.

Been creating new recipes as I love doing it and it helps my creative brain to stay alive as I get older ;) , but not been recording as I was caught up with few other activities in life. When I posted the picture of this bread few friends insisted on  having the recipe and hence this push to blog this recipe.

This recipe happened last week when i was reading something and was craving for a warm piece of bread. I was anyway planning to bake some bread, garlic bread and was so tempted to add mint to this garlic bread and hence this recipe.

So for bread baking few pointers are knead the dough well irrespective of what flour you use, i have experimented baking breads with all purpose flour, whole wheat flour, and few millet too and the basic rule I have noticed is a well kneaded and hydrated dough.

Coming to this recipe

Ingredients

Flour - 3 cups all purpose flour (maida) plus1 to 1.5 cups atta
Sugar - One tsp
Salt - one tsp
Yeast - one tsp
Milk - half cup
Water - 1.5 cups
Olive oil - one tbsp
white and black sesame seeds one tspm each
Turmeric powder - one big pinch
Garlic butter - 100 gm
Mint - one cup (tightly packed)

Method

1. Take a big bowl and add 3 cups of A.P flour and 1 cup of whole wheat flour ( hold the remaining half cup flour to add later if necessary), add salt, sugar, yeast, turmeric powder, milk and water and olive oil to the flour.
2. Knead well using a dough whisk for about 10 - 12 minutes until the dough is well kneaded and elastic and leave the dough in a bowl coated with oil and let it rise for about an hour or two or until the dough rises and double in size.
3. Meanwhile chop the mint leaves finely, melt the garlic butter and add the finely chopped mint to the melted butter and mix well.
4. After the dough has risen punch down and make small balls of the dough.
5. Flatten the dough balls and then brush the mint and garlic butter mixture on one side. flatten all the balls and layer it one by one and brush each layer with the mint and garlic butter mixture. 
6. When all the dough is brushed and stacked lift it carefully and place it horizontally in a loaf tin or any pan suitable to place the stack.
7. Once it is place just brush over the remaining butter mixture on top of the dough.
8. Preheat the oven to 200 degrees Celsius for about 20 minutes and in the meanwhile the bread is left for a second rising.
9. Once the oven is preheated place the loaf tin in the middle rack of the oven and bake for about 30 - 35 minutes until the top of the bread is golden brown.
10. remove the bread from the tin and preferably serve it hot.

So that's the bread which is best served when hot or warm, i served this bread for breakfast accompanied with some scrambled eggs and coffee.
Happy baking
regards
Chaithanya