To the bread maker pan, add water, butter, salt, dry milk and sugar
Then add the flours, gluten and yeast
Set the bread maker on 2-lb loaf and medium-dark crust setting and start the bread making cycle (start to complete about 3 hours)
When the first kneading cycle is complete add the shelled walnuts
In about 3 hours, the bread loaf is ready! Open the lid and let it cool for 2-3 minutes before you take the loaf out of the pan.
Notes:
If your loaf bakes too dense, next time add 1-2 tbsp additional water. Water will help the loaf rise and gluten will provide support so that the loaf does not collapse / crater during the baking cycle.
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:
Drain the olives, slice and put aside
Chop jalapeno into small pieces and add to the olives
If kneading by hand, in a mixing bowl add dry ingredients – bread flour, dry thyme and yeast
Then add wet ingredients – combine water, salt, lemon zest, chopped olives and jalapeno and knead for 5-6 minutes to form a smooth ball
If kneading using bread maker dough cycle, in the bread maker bowl add wet ingredients – water, salt, lemon zest, chopped olives and jalapeno
Then add dry ingredients – bread flour, dry thyme and yeast and knead for 10-15 minutes
Select a large bowl for proofing the dough – dough volume will increase at least twofold
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
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
Once dough has doubled in size, on flat countertop, sprinkle 1 tbsp semolina / cornmeal, and gently roll the dough in it
Place dough back in bowl, cover with moist cloth and let it rest for another 30 minutes
Select a baking bowl with lid, put the bowl and lid in the oven and preheat oven to 450 F
Once oven is ready, carefully take out the heated bowl
Place the dough on parchment paper and place the parchment paper with dough in the heated bowl
Evenly sprinkle the balance 1 tbsp semolina on the dough and make 2 long cuts on the top of the dough
Cover the bowl with its lid and put it to bake in the oven
Bake covered for 30 minutes
Remove the lid and bake for another 25-30 minutes till the crust is lightly brown
Test with a skewer that bread is fully baked
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
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:
Preheat oven to 400 degrees F
In a small bowl, combine cold buttermilk, orange zest and give it quick whisk and put aside
In a bowl, toss the raisins with 1 tbsp flour to coat and put aside
In a large bowl mix flour, sugar, baking soda and salt
Add in diced butter and mix well for about 2-3 minutes
Pour in the buttermilk mixture and mix until just combined
Add walnuts / pecans and raisins and mix well for 10 seconds
Plop the very wet batter onto a floured surface. Give it a light kneading and shape it into a ball
Place the dough on a parchment lined baking sheet
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
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
Bake for about 40-45 minutes in the lower rack until a skewer comes out clean. Note that smaller ovens can cook faster and so start monitoring after 35 minutes of baking
Tap the base of your loaf for that hollow sound to ensure it has cooked through
3-4 tbsp fresh chopped green garlic or 1 tbsp garlic paste
3 tbsp chopped coriander leaves
1 1/2 tbsp peanut oil or any other oil
1 cup finely chopped methi (fenugreek) leaves or 2 tbsp dry methi leaves (kasoori methi)
1/2 to 1 cup yogurt for kneading the dough (or as required… dough should be soft)
Some wheat flour for rolling
5-6 tsp oil for roasting
Method:
In a mixing bowl, take the flours, salt, sugar, asafetida, turmeric powder, sesame seeds and mix well
Add chili paste, ginger paste, fresh garlic / garlic paste, coriander leaves, 1 1/2 tbsp oil and mix well
Knead the dough by gradually adding 1 tbsp yogurt at a time… knead it very well to form medium soft dough
Make medium size balls from the dough (about 6-7)
Take a dough ball on a flat surface, sprinkle some flour on it and roll to around 5-6 inches in diameter. Sprinkle more flour if the dough feels too stick while rolling
Heat a nonstick skillet on medium heat and gently place the rolled dough on it
Flip when one side is partly cooked
Again flip when the second side is partly cooked
Add oil on the skillet as well spread oil on the dhebru
Cook both side till it’s light brown and fully cooked… feel free to press the dhebru with spatula while cooking
Put it aside and make the rest of the dhebra by following the same steps
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:
In a large bowl combine the flour with the herbs (optional), baking powder, baking soda and salt. Stir to combine.
Add the yogurt and 2 Tablespoons oil and mix until all of the flour is mixed in.
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.
Divide dough into 8 pieces and roll into balls.
Using a rolling pin, roll out each ball until the dough is about 1/4 inch thick.
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.
Serve warm with a little butter or brushed with a little olive oil. (We had this bread with Pav Bhaji!
Veggie Foodie 
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