Honey Buttermilk Bread

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Ingredients:
Whole Wheat Flour -  200 g. 
All Purpose Flour   -      200 g. 
Active Dry Yeast    -      1 tsp.
Honey                    -      3 Tbsp. 
Salt                         -     1 tsp.
Lukewarm Water    -     50 ml 
Oil                          -     2 Tbsp.
Baking Soda           -     ½ tsp.
Butter Milk         -        200 ml 
Milk for milk wash   -   1 Tbsp.
Melted Butter           -     1 Tbsp. for glazing (optional)

Method:
1. In a bowl dissolve 1 tsp. of honey & 1 tsp. of yeast into 50 ml of lukewarm water. Keep is aside until it froths(10 to 15 min).
2. In another mixing bowl, take 200 ml. room temp. butter milk, remaining  honey, ½ tsp. baking soda, 1 tsp. salt and the fermented yeast solution. Mix everything well.

3.  Add the flours gradually to the prepared solution & knead the dough for about 10  minutes to form a smooth ball. Add very little flour(1 tsp.) if you feel the dough is sticky.

4. Place the dough ball in a greased bowl, cover the bowl with a cling film or a kitchen towel & set it aside to rise(double in size). It took 40 to 50 min. for my dough to double(warmer weather = lesser time).
5. Once dough doubles in volume, punch it to release the air. Roll it into a rectangular shape.

6. Roll up the dough to form a  log shape. Place the  log shaped dough in a greased loaf pan(8"*3") with seam side facing down.

7. Brush the dough with milk, cover with a cling film or kitchen towel & set it aside for the second rise(about 30 min). Preheat (heating the oven for 10 to 15 min. before placing the loaf tin) the oven at 200 degree Celsius.

8. After the second rise, remove the cling film & bake  in the preheated oven for about 40 minutes.
9. Remove the baked bread from the oven & brush the top of the bread with the melted butter. Let it cool in the pan for a few min.
10. Remove the loaf from the pan & set it on a wire rack to cool. Let it rest for a min. of 2 hrs. before slicing.
Source: sonilicious

Masala/Savoury Buns

                      Have you heard of the Bangalore Iyengar Bakery? If you have then you would have certainly heard of  their famous khara buns a.k.a masala buns etc..I came to know of this bakery through blogosphere, people were just gaga over almost every baked item from this bakery. So me being in Chennai, thought well I can't travel all the way to Bangalore just to have buns from that bakery!..may be just may be if I am lucky.......then after some more digging about this bakery I came to know that they where in Chennai tooooo wow..after a few months I forgot about all this...

During my regular visit to Chennai I accidentally came across this bakery(i was in a car) and I was thinking..well that looks  familiar hmmm...then it struck me!  And guess what I am lucky after all, I went to their bakery the very next day & bought the buns, dilkush, honey cake..seriously I didn't know what to buy (this happens to me whenever I visit a bakery ;P). 

I really loved their masala buns, it was buttery soft just melt in the mouth..

OKK! lets go the recipe now, shall we..I got his recipe from "the chef & her kitchen" . Do not let the lengthy procedure put you off..I have added pics. If you are new to baking bread..just go through the recipe once incl. the pics..I promise this is a simple recipe..once you get a hang of the proofing, kneading process.. baking a bread will be a breeze..and you will never buy your bread from stores again.

Ingredients:

All purpose flour  -  1½ cups 

active dried Yeast  -   1½ tsp. 

Milk  -   ¼ cup 

Water   -  ½ cup 

Sugar    -  1½ tsp. 

Butter    - 2 Tbsp., melted 

Salt     -  1 tsp. 

Onions  -  1 big, finely chopped 

Green chilies  -  5-6 ,coarsely ground

a sprig of Curry leaves,finely chopped

Coriander leaves -  ¼ cup, finely chopped 

Cumin seeds - ¾ tsp. 

Salt to taste

Oil  -  1 tsp. 

Butter,to brush the buns about 1 Tbsp.

Method:

1.  Combine the milk & the water in a big bowl.(this mixture should be lukewarm NOT hot)

2. Dissolve in the sugar & yeast in the milk + water mixture & mix well until dissolved. Set this aside for  about 15 mins or until the yeast mixture becomes frothy(if the yeast is good, it wont take more than 20 min. to proof).

3. In the meantime heat oil(any oil will do) in a pan and splutter the cumin seeds,  add chopped onion and saute until it is transparent. Now add coarsely ground green chilies and fry for a minute or two.Add little salt, chopped coriander leaves & set aside to cool.(salt will be added in the dough too.)

4. Now back to the frothy yeast mixture..Stir in the melted butter and salt to the  yeast mixture and  add 1 cup of flour to begin with & combine well. Gradually add the remaining flour & mix well.

5. Now prepare(clean, dry & sprinkle little flour) some space on the kitchen counter to knead the dough.  Place the dough on the floured surface & knead it well for at least 10 mins. At the end the dough should be soft & non sticky ball.( add very little flour if you feel the dough is sticky, too much flour will make your masala buns dense) .

6. Roll out the dough ball with a rolling pin & add the prepared onion mixture(which would have cooled by now) in the center  cover it up with the dough and knead again to form a soft ball (about 10 min)(add flour only if needed).

7. Place this dough ball in a oiled big bowl, roll the dough in the bowl so that it is oiled as well , cover with a kitchen towel or cling film & set it aside for the dough to rise(double in size) for about 1.5 hrs.(depends on the weather)

8. After the first rise, place the dough again on a floured surface & knead for another 7 mins.(this is to remove the air bubbles from the dough)

 9. Roll the dough in to log shape & Divide the dough into 7-8 portions and shape them into smooth buns and place them on a baking tray with adequate space in  between.(I lined my tray with parchment paper). cover the tray with a kitchen towel & set aside for the second rise(do not skip this step) for about 45 mins.

10. Preheat the oven at 220 º C for 10 to 15 mins. After the second rise, brush the top of the buns with little milk. 

11. Reduce the oven temperature to 180 º C. Place the buns in the oven & bake for 15 to 20mins.(the buns will sound hollow when tapped.By now the  buns would have turned to  a  golden brown in color. Remove the baked buns from the oven & immediately brush the buns with butter & serve..Serving suggestions:You can  slice these buns, slather butter  & serve &/ sandwich some spicy peanuts too..

Chocolate Bread

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This recipe is from the cake bible by rose which is a must have book  for all bakers(this is my first/only book on baking I own). I have baked a fair number of cakes before, and the procedure were almost similar like cream the butter and sugar..add eggs..flour etc..But in this book the steps are different, the author explains the reason too..I have made several cakes from this book and I have always had a perfect cake. I can just go on and on ..about this book, trust me this is one of a kind 
book. 

Coming to this recipe..this is a very simple recipe, easy to follow. This was a big hit with my family and I'm sure it will be the same for you too. Rose recommends to weigh your ingredients for best results. I have given the recipe in both grms. & Tbsp. in case you don't own a weighing scale.

Ingredients:
Unsweetened cocoa powder (Dutch-processed)   -      21 g.  (3 Tbsp.+1.5 tsp.)
Boiling water                                                         -      44g.   (3 Tbsp.)
Vanilla extract                                                        -      1 ½ tsp.
Large eggs                                                              -      3
Sifted cake flour                                                    -       125g.(1¼cup)
Sugar                                                                      -      175g.(´¾cup+2 Tbsp.)
Baking powder                                                        -      ¾ tsp.

Salt                                                                          -       ¼ tsp.
Unsalted butter, softened to room temp.               -       184g.(13 Tbsp.)

Method:
1. Preheat the oven to 180° C.(heat your oven for 15 to 20 min. at 180°c). Grease with butter and line the bottom of a loaf pan(8*4* 2.5 ") with parchment paper.(I used a non.stick pan, so I did not do any of this)
2. Whisk together the cocoa powder and the boiling water until smooth, let it cool to room temperature. Lightly whisk in the eggs and the vanilla extract.
3. Add the remaining dry ingredients to a large bowl, and using a electric beater mix on low speed for 30 seconds to blend them together.
4. Add half of the chocolate mixture from step 2 and the butter and beat on medium speed for a minute. Scrape down the sides of the bowl with a spatula.
5. Gradually add the remaining chocolate mixture in 2 batches and beat for 20 seconds each time. Scrape down the sides & Spoon the batter in to the prepared loaf pan, smooth the surface with a spatula.
6. Bake for 50 to 60 minutes, until a toothpick inserted in the center of the cake comes out clean. (refer notes below)(Mine took 50 minutes). If the cake starts browning too much, then cover it loosely with an aluminum foil. If you want to have a nice slashed look on the loaf, make a cut with a lightly greased sharp knife 25 minutes into baking time(must be done quickly)
7. Once the cake is done, allow it to cool for 10 minutes in the pan, then loosen the sides of the cake  & invert onto a greased wire  rack, re-invert it again so that the top side is up(this is to prevent the cake from splitting) .
8. The cake should be stored only after it has cooled completely. Dust with powdered sugar if needed.

Note;
* If you don't have cake flour, use all purpose flour+ corn flour..when weighing the flour first add 2Tbsp. of cornflour then add the required all purpose flour. ( as cake flour is not available where I live, I use this method)
in short------1 cup AP flour - 2 Tablespoons AP flour + 2 Tablespoons cornstarch = 1 cup cake flour.
* DO NOT over-bake the cake/bread. The baking time varies with oven, check the cake at 50 min.
* this is the first time I am making a slash on a cake, I was so nervous..hence a sloppy slash :D
* Feel free to drop any suggestions/questions about the recipe..I am not an expert but i will try to help with any doubts ..

Toasted Walnut Banana Bread

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Ingredients:
All-purpose flour                          -              1 ¼ cup
baking soda                                   -              1 tsp. 
salt                                                 -              ½ tsp.
cinnamon powder                          -              1 tsp.
eggs, large                                     -              2
vanilla extract                                -              ½ tsp.
unsalted butter                              -              ½ cup
sugar                                             -              ¾ cup
ripe bananas, peeled & mashed     -              3 (1 cup)
toasted walnut pieces                     -              ½ cup

Method:

1. Preheat the oven to 350 degrees F. Grease lightly with butter a  9 x5 inch loaf pan. Set aside.
2. In a separate bowl mix together flour, baking soda, salt and cinnamon. Set aside.
3. Beat the butter and the sugar with a electric beater until fluffy and the sugar has dissolved. Add one egg at a time and beat well.
4. Add the mashed banana combine well & slowly add the flour mixture & toasted walnuts and mix with a spatula until just combined.(Do not over mix)
5. Pour the batter into the prepared baking pan and bake in the center of the preheated oven for about 50 to 60 mins.
6. Let the bread cool in the pan for 10 minutes before removing from the pan to cool on a wired rack.
7. Click here for another banana bread recipe.

Notes:

• Check the bread after 50 minutes(time may vary). Use a tooth pick to check.
• Cool the bread completely before cutting(which i didn't & as u can see the bread was crumbling).

Recipe source: mykitchenintherockies

Chilli Bread

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  A simple lip smacking snack which you will love. The bread can be fried 2 ways, either you can deep fry it or just toast it on a frying pan. If using the frying pan method, serve the dish immediately as the bread will lose it crispness after few minutes. Adjust the quantity of the sauces according to your taste.

Ingredients:
Bread                                   -             4 slices
Onion, sliced                       -              1
Tomato, sliced                     -              1
Green Capsicum                 -               1
Green chilies, chopped        -             2
Ginger garlic paste              -              ½ tsp.
Tomato sauce                      -              1 Tbsp.
Red chili sauce                    -             ½ Tbsp
Oil                                       -             2 Tbsp.
Salt as required

Method:

1. Place the bread slices on a non stick pan & toast on low flame until it becomes brown and crisp.Repeat the same on the other side of the bread. Remove from flame and cut the bread slices into small pieces and set aside.
2. Heat oil in a kadai or a wok and onion slices, ginger garlic paste and green chilies saute on medium flame until the onions turns translucent. 
3. Now add the sliced tomatoes and saute until it becomes soft. Add the green capsicum and saute for a couple of minutes(do not overcook the capsicum, it has to be crunchy).
4. Add the tomato sauce, red chili sauce and combine well. Add salt if required.(the sauces have salt in them) and finally add the toasted bread pieces into the prepared gravy and combine gently for a minute until the bread pieces are covered in  the sauce(the bread will soften on overcooking). Remove from flame and serve.

French Toast Roll Ups

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                                                This is a simple tasty snack  with customizable filling. I used nutella and banana filling. You can use a combination of cream cheese and strawberries or any other fruits, peanut butter & banana, Its up to you.

Ingredients:
White Bread slices     -              6
Egg                             -              1
Milk                            -              2 Tbsp.
Sugar                          -              ¼ cup
Cinnamon powder     -               1 tsp.

Method:

1. Lightly beat the egg and milk together in a wide bowl and set is aside. Combine the cinnamon and sugar in another dish and set aside.
2. Cut the crusts  of the white bread slices, and flatten each bread slices with a rolling pin.
3. Spread the desired filling on one side of each slice of bread as shown and tightly roll up the slice of bread. (you may seal the bread using little milk & egg mixture if needed)
4. Repeat the same for the remaining slices.
5. Melt  little butter(just enough to coat the inside of the skillet) in a skillet on medium flame..
6. Dip each rolls in the egg mixture and place it in the skillet. You can do it in batches of 3 or 4.
7. Gently roll the bread roll so that all the sides are browned. Remove from skillet and roll it in the sugar- cinnamon mix until completely covered and serve.

CopyCat Texas Roadhouse Rolls

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  These rolls are mildly sweet and soft. Do not let the long directions put you off, they are actually pretty easy to make.
Recipe source: cincyshopper

Ingredients:
Yeast                     -    2 ¼ tsp. 
Milk                      -   1 ¼ cup 
Honey                   -   ¼ cup 
All Purpose Flour -  4 cup
melted Butter        -  4 tbsp. 
Egg                        -   1 
Salt                        -   1 tsp. 

Cinnamon Honey Butter:
Butter (at room temperature)    -     1 stick 
Powdered Sugar                        -     ½ cup 
Honey                                        -     ½ cup 

Cinnamon                                  -     1 tsp.

Method:

1.  Mix the yeast, honey to warm milk and set it aside for the yeast to activate.(10 mins. minimum)
2. Combine the  yeast mixture, 3 tbsp. melted butter,salt, egg and 2 cups of flour in a bowl and mix using a  stand mixer.(I used my hand beater with the bread hook) until smooth.
3. Add  the remaining flour slowly and gradually until  the dough comes together.
4. Place the dough on a well floured surface and knead for 10 minutes.
5. Grease(using butter) a bowl and place the kneaded dough in it and cover it with  a damp cloth or plastic wrap and let rise in a warm place until doubled (about 1 hour).
6. Lightly grease the baking sheet or you can also use a wide cake pan and set it aside until needed.
7. Punch the dough down the proofed dough and turn out onto a floured work surface.
8. Using a rolling pin roll the dough into a rectangle, about 1/2” thick.
9. Fold over and gently roll to seal together(finally the dough will be an inch thick).
10. Cut the dough into 24 squares and place on the prepared  baking sheets about an inch apart.
11. Cover and let rise until almost doubled in size (about 40 minutes).
12. Preheat oven to 350 F(180 c).
13. Bake  for 12-15 minutes or until golden brown(do not over bake).
14. Remove the rolls from the oven and brush with remaining melted butter.
15. For the cinnamon honey butter combine all the listed ingredients until smooth and serve with warm rolls.

Garlic Pull-Apart Rolls (Eggless)

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Ingredients:
Plain Flour      -    1 ½ cups              
Warm Water   -    ½ cup                 
Yeast               -    ½ tbsp.                 
Salt                  -    1 tsp.                    
Sugar               -    1 Tbsp.                 
Olive Oil         -     1 tbsp.                 

For Garlic Spread:

Salted butter, at room temperature   -  6 tbsp.   
Minced garlic                                    -  2 tbsp.  
freshly chopped parsley  or coriander leaves  - 2 tbsp.    

Method:

1. Mix flour, yeast, warm water, salt and sugar together in a bowl until you get a smooth, slightly sticky dough.
2. Add oil to your fingertips and knead(5 mins.) until the dough springs back when you press with your fingers.

1. Wrap a cling film over the bowl and allow to double by keeping in a warm place for about 45 mins. Meanwhile, make the garlic spread by simply mixing all the ingredients.
   
    
2. Grease a baking pan  with olive oil and set aside.
3. Knock down the air in the dough and divide the dough into two equal portions.
4. Transfer one portion of the dough to a floured surface and roll gently into a rough rectangle of 1/2" thickness. Apply more flour sparingly if sticky. 
5. Spread about 2 tbsp. of garlic spread on one side.
   
6. Roll from one end gently and firmly. 
7. Cut into half and then each half again into two halves to get 4 equal portions.(I wanted to fill my pan so I made smaller rolls)
   
8. Now place the rolls with the cut side up in the greased pan. Repeat the same procedure for the remaining dough. 
9. Brush a little milk or egg wash (refer notes)on the rolls and add the remaining garlic spread on top. 
10. Set aside and allow to rise for another 20 minutes. In the mean time preheat the oven to 180C / 375F.
11. Bake for about 30 mins until the top is golden brown.

         Serve Hot!!



Note:

• Egg wash is optional.
• Add more garlic if you like.
• You can reduce the amount of yeast to 1tsp. if you dont like the taste, but doing so increases the amount of rising time of the dough.
• When kneading the dough pour warm water little by little do get the desired consistency.(Most probably you wont be requiring 1/2 a cup of water, but it depends on the flour)
• If you desire a golden brown shiny finish to the rolls mix together lightly beaten egg yolk and a  little milk and brush on top of the rolls.
• If you want a matte finish just brush with milk.

Cinnamon Swirl Bread

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Ingredients:
3 ½ cups      -   All-purpose Flour
1 cup           -    Milk
6 Tbsp.        -    Butter
2 ½ tsp.        -    Active Dry Yeast
2                  -    Eggs
1/3 cup        -    Sugar
1 tsp.           -    Salt
1/3 cup        -    Sugar
2 Tbsp.        -   Ground Cinnamon

For Glazing:
Egg And Milk


Method:

1. Heat the milk and  butter on medium flame. Heat until butter has melted. Remove from flame.
2.  Allow it to cool until  warm to the touch. Stir in the yeast and set aside for about 10 minutes.
3. Combine the flour and salt.
4. Beat sugar and eggs in a bowl until combined and pour in milk/butter/yeast mixture and stir.
5.  Slowly add the flour to the above wet mixture and beat on medium speed until combined.
6. Knead the dough for ten minutes. 
7. Add 1/4 cup flour if the dough is  sticky, and knead again for a few more minutes.
8. Heat a metal  bowl so it's warm. Add a little canola oil and toss the dough in the oil to coat. Cover the bowl in plastic wrap and set it in a warm place for at least 2 hours.
9. Preheat oven to 350 degrees.
10. Turn dough out onto the work surface.
11.  Roll out the dough into a neat rectangle no wider than the loaf pan you're going to use. About 20 inches long.
12.  Smear the dough with 2 tablespoons of melted butter. 
13. Mix sugar and cinnamon together in bowl, then sprinkle evenly over the butter-smeared dough. 
14. Start rolling the dough towards you from the far end and keep it tight.  Pinch seam to seal.
15. Smear loaf pan with softened butter. Place the dough in the pan with the seam down. Cover the loaf pan with a  plastic wrap and allow the dough to rise for about 2 hours.
16. For the glazing mix a little egg and milk together  and smear it over the top of the risen dough. Bake for 40 mins.
17. Remove from the pan and allow bread to cool. Slice and serve.

Note:
(Serving option: Toast the sliced bread, smear butter and serve!)

You can add raisins after adding the cinnamon- sugar mixture in the dough before rolling it.

Banana Bread

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Ingredients: (Makes 1 loaf)

3 or 4                  -     ripe bananas, smashed

1 1/2 cups           -     all-purpose flour

1/3 cup               -     melted butter

3/4 cup               -    Sugar 

1                        -     egg, beaten

1 tsp.                  -     vanilla

1 tsp.                  -      baking soda

Pinch of salt

Method:

1. Preheat the oven to 175°C. 
2. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. 
3. Mix in the sugar, egg, and vanilla. 
4. Add  baking soda and salt over the mixture and mix in. 
5. Add the flour and mix. Pour mixture into a greased 4x8 inch loaf pan.
6.  Bake for 1 hour or until a tooth pick comes out clean or almost clean. Cool on a rack and serve.

Note:
*  Any kind of nuts can be added.
* I used light brown sugar instead of the normal one and i got a very moist cake with a light  butterscotch flavour.