Category Archives: Bakery

Carrot muffins – Eggless

Ingredients:

Wet ingredients

  • 2 bananas – 140 gms
  • 4 dates, pitted
  • 2 tbsp olive oil
  • 2 tbsp honey

Dry ingredients

  • 1 cup grated carrot
  • 1 cup old fashioned oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2-3 tbsp milk (only if the batter is too thick)
  • 2-3 tbsp raisins
  • 2-3 tbsp chopped walnut

Method:

  1. Preheat the oven to 350 degrees in convection mode

  2. Mix wet ingredients in a blender until smooth

  3. Add dry ingredients and blend again. Add 2-3 tbsp milk only if the batter is too thick. Batter should be thick enough to spoon out rather than pour out

  4. Gently mix in the raisins
  5. Line baking cups with parchment paper

  6. Spoon the batter into the cups, level the batter and  top with chopped walnuts

  7. Bake for about 30-35 minutes. Baking time depends on the oven, type of baking cups and such factors

Serves: 5-6 muffins

 

Inspiration sources:

(1) 6 Healthy Oatmeal Muffins For Weight Loss – YouTube

Mediterranean Olive Bread

Ingredients:

  • 3 1/4 cups bread flour
  • 2 tbsp semolina or cornmeal
  • 1 1/2 tsp salt
  • 1 1/2 tsp yeast
  • 2 tsp dry thyme
  • zest of 2 lemons
  • 1 1/2 cups sliced olives, well drained. This could be mix of black olives, pitted sliced Kalamata olives, stuffed green olives, etc.
  • 6-8 slices pickled jalapeno (optional)
  • 1 1/4 cups water
  • 1 tbsp olive oil

Method:

  1. Drain the olives, slice and put aside
  2. Chop jalapeno into small pieces and add to the olives
  3. If kneading by hand, in a mixing bowl add dry ingredients – bread flour, dry thyme and yeast
  4. Then add wet ingredients – combine water, salt, lemon zest, chopped olives and jalapeno and knead for 5-6 minutes to form a smooth ball
  5. If kneading using bread maker dough cycle, in the bread maker bowl add wet ingredients – water, salt, lemon zest, chopped olives and jalapeno
  6. Then add dry ingredients – bread flour, dry thyme and yeast and knead for 10-15 minutes
  7. Select a large bowl for proofing the dough – dough volume will increase at least twofold
  8. Evenly grease bowl with 1/2 tbsp olive oil, transfer the dough into bowl and coat the dough with another 1/2 tbsp olive oil
  9. Cover bowl and keep in warm area for 4-5 hours. If using yogurt maker to keep the dough warm, place something between bottom of bowl and heated yogurt maker surface to avoid overheating base of bowl
  10. Once dough has doubled in size, on flat countertop, sprinkle 1 tbsp semolina / cornmeal, and gently roll the dough in it
  11. Place dough back in bowl, cover with moist cloth and let it rest for another 30 minutes
  12. Select a baking bowl with lid, put the bowl and lid in the oven and preheat oven to 450 F
  13. Once oven is ready, carefully take out the heated bowl
  14. Place the dough on parchment paper and place the parchment paper with dough in the heated bowl
  15. Evenly sprinkle the balance 1 tbsp semolina on the dough and make 2 long cuts on the top of the dough
  16. Cover the bowl with its lid and put it to bake in the oven
  17. Bake covered for 30 minutes
  18. Remove the lid and bake for another 25-30 minutes till the crust is lightly brown
  19. Test with a skewer that bread is fully baked
  20. Remove from oven and let loaf cool on cooking rack for an hour or so before cutting and enjoying it with your favorite soup or stew

Serves: 4-6

 

Inspiration sources:

https://foolproofliving.com/olive-bread-recipe/

https://foodnessgracious.com/mediterranean-olive-bread/

https://www.oliviascuisine.com/mediterranean-black-olive-bread/

Soda Bread with Dried Fruits

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • extra flour for dusting
  • 3/4 tsp salt
  • 3/4 tsp baking soda
  • 2 tbsp granulated sugar
  • 2 tbsp butter, cold, diced
  • 250 ml thick butter milk, cold (churned full-fat yogurt with some added water)
  • Zest from 2 oranges
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup dried fruits such as golden raisins, chopped dried apricots, chopped dried orange

Method:

  1. Preheat oven to 400 degrees F
  2. In a small bowl, combine cold buttermilk, orange zest and give it quick whisk and put aside
  3. In a bowl, toss the raisins with 1 tbsp flour to coat and put aside
  4. In a large bowl mix flour, sugar, baking soda and salt
  5. Add in diced butter and mix well for about 2-3 minutes
  6. Pour in the buttermilk mixture and mix until just combined
  7. Add pecans and raisins and mix well for 10 seconds
  8. Plop the very wet batter onto a floured surface. Give it a light kneading and shape it into a ball
  9. Place the dough on a parchment lined baking sheet
  10. Score an ‘X’ on the surface by cutting it at the middle in both the directions… make full cut through the depth of the dough
  11. Do not overwork your dough and put it straight in the oven (lower rack) after making a cross cut. No need to rest the dough
  12. Bake for about 40-45 min in the lower rack until a skewer comes out clean
  13. Tap the base of your loaf for that hollow sound to ensure it has cooked through

Serves: 8-10

 

Inspiration source:

 

Eggless Chocolate Brownie

Ingredients:

  • Dark Compound Chocolate – 140g (You can give your brownie very interesting twist by adding flavored dark chocolate, such as Lindt Excellence Intense Orange Dark Chocolate Bar)
  • Salted Butter – 60g (1/4 cup)
  • Condensed Milk – 80g (1/4 cup)
  • Milk – 125ml (1/2 cup)
  • Powdered Sugar – 65g (1/2 cup)
  • Maida / Plain Flour – 95g (3/4 cup)
  • Cocoa Powder – 28g (4 tbsp)
  • Baking Soda (and not Baking Powder!) – slightly less than 1/4 tsp
  • Walnuts to garnish – about 1/4 cup

Method:

  1. Cut the dark chocolate into small pieces /flakes and put into metal bowl
  2. Add the salted butter
  3. Over a pot of boiling water, place the bowl (make sure the base is not touching the boiling water)
  4. Stir while the chocolate and butter melt into a smooth paste
  5. Place the metal bowl aside to let the mixture cool
  6. Preheat oven to 180 C (about 360 F). Turn on Convection Fan
  7. Prepare baking tin by lining with parchment paper – cut off all paper going above the sides of the tin. (Using butter or oil to grease the baking tin affects the flavor of the brownies so parchment paper is recommended)
  8. To the cooled chocolate and butter mix, add room temperature condensed milk (if it is cold, it will cause the chocolate-butter mix to solidify) and mix thoroughly
  9. Add the room temperature milk and mix thoroughly
  10. In a sieve held above the metal bowl, add powdered sugar, flour and cocoa powder
  11. Add baking powder – amount will depend on whether you want a cake-like or fudge-like texture in your brownies
  12. Sieve all the dry ingredients into the mix
  13. If additional ingredients like chocolates, nuts, etc are desired, add them over the flour mix – the flour coating prevents them from sinking to the bottom
  14. Stir the mix thoroughly, it will start to thicken
  15. Quickly pour into baking tin and even out the mix – it is OK if the corners are thicker. Center should not be too thick otherwise the brownie will be rounded as it bakes
  16. Garnish with chopped walnuts
  17. Put into pre-heated oven (middle rack) to cook for 30 mins
  18. Once baked, remove from oven and cool for half an hour
  19. Parchment paper will lift out of the baking tin easily
  20. Cut only after it is cooled

Serves: 8-12

 

Inspiration source:

 

Flatbread made with Yogurt

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Ingredients:

  • 1 1/2 cups bread flour or unbleached all purpose flour
  • 2 1/2 tsp. any herbs you like – basil, oregano, thyme, etc. (optional)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup yogurt
  • 2 tbsp cooking oil (we used peanut oil), plus extra for oiling the griddle

Method:

  1. In a large bowl combine the flour with the herbs (optional), baking powder, baking soda and salt. Stir to combine.
  2. Add the yogurt and 2 Tablespoons oil and mix until all of the flour is mixed in.
  3. Dust a cutting board with a little flour and dump the mixture out. Knead the dough until it is smooth and not sticky, adding a little flour if necessary.
  4. Divide dough into 8 pieces and roll into balls.
  5. Using a rolling pin, roll out each ball until the dough is about 1/4 inch thick.
  6. Heat a griddle over medium heat and brush with the oil. When the pan is hot (but the oil is not smoking) place the dough and cook, turning after 3 -4 minutes or when the bottom is golden brown. Cook for another 3 – 4 minutes until golden brown.
  7. Serve warm with a little butter or brushed with a little olive oil. (We had this bread with Pav Bhaji!

Serves: 3

Inspiration source:

https://www.acommunaltable.com/yogurt-flatbreads/

 

Onion Focaccia Bread

Onion Focaccia

Onion Focaccia

Onion Focaccia

Onion Focaccia

Ingredients:

Main ingredients:

  • 2 3/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tsp instant yeast
  • 1 tbsp olive oil
  • 1 cup warm water
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp finely diced red onion

For topping:

  • 2 tbsp olive oil
  • 1 small red onion, thinly moon sliced
  • A sprig of rosemary
  • 1 tsp coarse sea salt
  • 1/2 tsp Coarsely ground black pepper

Method:

  1. Sift the flour, salt, sugar and yeast into a large bowl
  2. Make a well in the center. Pour the olive oil and water into the well and mix into a soft dough
  3. Turn onto a lightly floured surface and knead 10 minutes until elastic
  4. Form into a ball and cover with cling film (plastic wrap) and leave in a warm place for about 1 hour or until doubled in size
  5. Knock back, knead in the chopped onions and rosemary and shape into a ball. Cover with a towel and let rest for 5 minutes
  6. Roll into a 10-11 inch circle. Cover with oiled cling film or plastic bag and leave to rise in a warm place for 20 minutes
  7. Uncover the focaccia and make deep dimples, all over the surface, using your fingertips. Cover and let rise for another 15-20 minutes or until dough has doubled in bulk
  8. Meanwhile preheat the oven to 400°F (200°c). Drizzle over the olive oil and sprinkle with the onion, rosemary leaves, sea salt and black pepper
  9. Bake 30-35 minutes or until golden. Turn out on a wire rack to cool slightly
  10. Serve warm

Serves: 6 to 8

Inspiration source:

http://myfavouritepastime.com/2014/11/10/onion-focaccia/

Schiacciata Bread

IMG_20141030_184655Ingredients:

  • 350 g (12.3 oz) all-purpose flour
  • 1 tsp kosher salt or to taste
  • 1 tsp instant yeast
  • 200 ml (¾ cup + 2-3 tablespoons) warm water
  • 4 tbsp extra virgin olive oil
  • 2 tsp extra virgin olive oil, for brushing
  • 2 tsp fresh rosemary leaves
  • Coarse sea salt for sprinkling (to taste)

Method:

  1. Add the flour, salt and yeast into a bowl
  2. Add the water and olive oil and mix with spoon until the dough comes together
  3. Turn onto a lightly floured surface and knead for 10 minutes until smooth and elastic
  4. Place in a lightly oiled bowl and cover with a cling film (plastic wrap). Place in a warm place until doubled in size, about 1 hour
  5. Knock back the dough, make into a ball and turn onto a lightly floured surface
  6. Cover with a towel / thin cloth and let rest for 5 minutes
  7. Roll into a rectangle and place on the prepared baking sheet
  8. Brush with 1/2 the olive oil and cover with a cling film. Leave in a warm place for 20 minutes
  9. Brush the rest of the olive oil, prick all over with a fork and sprinkle with rosemary and coarse salt. Leave to rise again for 15 minutes
  10. Meanwhile preheat the oven to 400°F (200°C) and bake for 30 minutes or until light golden
  11. Transfer to a wire rack to cool. Serve warm

Serves: 4

Inspiration source:

http://myfavouritepastime.com/2014/10/29/schiacciata

Whole Wheat Bread

Ingredients:

  • 1 and 5/8 cups water
  • 2 tsp salt
  • 4 cups whole wheat bread flour
  • 2/3 cup white bread flour
  • 1/3 cup packed brown sugar
  • 2 tbsp Ajwain / Carom seeds
  • 2 and 1/4 tsp active dry yeast

Method:

  1. Add the water to the bread pan
  2. Add 4 cups of whole wheat bread flour to the bread pan
  3. Add salt, sugar and Ajwain / Carom seeds
  4. Add the 2/3 cup white bread flour
  5. Use finger to form a well (hole) in the flour and add the yeast in it
  6. Snap the bread pan in the bread maker
  7. Follow the bread maker’s controls to bake 2 lb whole wheat bread

Inspiration source:

Oster Expressbake Breadmaker User Guide & Recipes

Traditional White Bread

Ingredients:

  • 1 and 3/8 cups water
  • 2 tbsp butter
  • 1 and 3/4 tsp salt
  • 4 cups bread flour
  • 2 tbsp dry milk
  • 2 tbsp brown sugar
  • 2 tbsp Ajwain / Carom seeds
  • 2 and 1/4 tsp active dry yeast

Method:

  1. Add the water to the bread pan
  2. Add 3 cups of flour to the bread pan
  3. Melt the butter and add to the bread pan
  4. Add salt, sugar, dry milk and Ajwain / Carom seeds
  5. Add the balance 1 cup of flour
  6. Use finger to form a well (hole) in the flour and add the yeast in it
  7. Snap the bread pan in the bread maker
  8. Follow the bread maker’s controls to bake 2 lb white bread

Inspiration source:

Oster Expressbake Breadmaker User Guide & Recipes