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savoury

Cheese Garlic Rosemary Eggless Brioche“Life is great. Cheese makes it better.”
Avery Aames

Cheese Garlic Rosemary Eggless Brioche is everything you might want in bread, then some more. Yes, with the weather changing, or rather showing some sign of cooling down, I’m back to bread baking quite a bit. For those who know me, I love a good stuffed bread. Give me a French Fougasse that is bursting with the goodness of cheese, walnuts and garlic and I promise I will not complain. Actually, for the baker in me, the process of making the bread from scratch is seriously therapeutic. The end result always worth waiting for. After all, how much wrong can you go with bread?Cheese Garlic Rosemary Eggless BriocheIf you’ve been baking bread for a few years like me, you’ll know that simple is best. Yeast that works, good quality ingredients, flavours that pair well, a handsome dose of some delicious cheese, some nuts. What else? Oh yes, fresh herbs too. Always a winning combination and such a crowd pleaser. And if you know me, you’ll know of my love for dairy and that any eggy flavours don’t work with me, especially with breads.

Cheese Garlic Rosemary Eggless BriocheSo I thought I’d do a brioche style enriched dough, but chose to skip the eggs. Because eggs give volume to baking and bread, so the absence means that this dough does’t rise much. Yet stuffing it with all things good makes it better than a normal brioche. I used an absolutely delicious Red Cheddar from Godrej Nature‘s Basket for the brioche. The gourmet cheese store offers you the option of having the cheese grated, sliced or cubed if required. I had it grated, and that I found very handy, a tiny yet welcome luxury!Cheese Garlic Rosemary Eggless BriocheThe bread was gone before I knew it. With so many fabulous things within, eating the Cheese Garlic Rosemary Eggless Brioche was literally like nibbling a cheeseboard! Serve pears, apples, grapes, olives, cold cuts on the side, maybe a nice smoked cheese too. The bread takes care of the rest. The rolling up is quite simple, the slicing through and twirling a tad more complex. If you aren’t up to playing with your dough, plaiting it etc like I enjoy doing, you can always just cut the roll into 1″ circles, bake them flat in a square pan.

Cheese Garlic Rosemary Eggless BriocheThe bread is on the indulgent side, a little healthier since I added some wholewheat flour as well. Also better than most breads as it is a virtual mini meal in itself. Since it’s rolled thin and well stuffed,the carbs come down, and with it a little guilt too. It’s a good bread for friends, to gift, to nibble. It’s also entirely customisable to your palette. Use any variety of cheese you like. My next one is going to be a smoked cheese, sundried tomato and olive brioche.

Cheese Garlic Rosemary Eggless BriocheUse stuffing that you enjoy, let your imagination lead you. I’m thinking pizza sauce, salami, olives, mozzarella … and roll! Also a herbed garlic chili oil, feta, walnuts, olive, smoked cheese … and roll! I’m thinking many good things, combinations that work for a bread like this. The Cheese Garlic Rosemary Eggless Brioche makes a great make ahead snack for the evening, sliced thin like biscotti, also a very welcome tiffin filler.

Cheese Garlic Rosemary Eggless BriocheJust make sure the cheese is good, the ingredients are fresh. The rest will fall into place!

Cheese Garlic Rosemary Eggless Brioche
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With so many fabulous things within, eating the Cheese Garlic Rosemary Eggless Brioche is literally like nibbling a cheeseboard! Serve pears, apples, grapes, olives, cold cuts on the side, maybe a nice smoked cheese too. The bread takes care of the rest.
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
30 minutes 2 hours
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
30 minutes 2 hours
Cheese Garlic Rosemary Eggless Brioche
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
With so many fabulous things within, eating the Cheese Garlic Rosemary Eggless Brioche is literally like nibbling a cheeseboard! Serve pears, apples, grapes, olives, cold cuts on the side, maybe a nice smoked cheese too. The bread takes care of the rest.
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
30 minutes 2 hours
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
30 minutes 2 hours
Ingredients
Yeast starter
Enriched eggless dough
Servings: people
Instructions
Yeast starter
  1. Place ingredients in a small bowl, stir. Leave to rest for 5 minutes to activate the yeast
Enriched eggless dough
  1. Place yeast starter and all ingredients except milk in bowl of food processor. Knead to a soft smooth dough, adding a tbsp or two of milk as required.
  2. Place in a bowl covered with cling wrap in a warm place to rise, approximately 2 hours OR leave to slow rise in the fridge overnight. I prefer an overnight rise since the chilled dough is easier to roll out.
Cheese Garlic Rosemary Eggless Brioche
  1. In a small bowl, stir together extra virgin olive oil, chili, herbs and garlic.
  2. Roll out dough to a rectangle, 12" X 8". Spread the seasoned oil all over with a pastry brush.
  3. Sprinkle over with chopped walnuts,then grated cheese and rosemary.
  4. Roll up the longer edge to form a tight Swiss roll. Gently seal the open end and transfer to parchment lined baking sheet.
  5. With a sharp knife, cut right through the centre, lengthwise, leaving one end attached. Gently plait the two, and tuck in the ends. Leave to rise 30 mins while you preheat the oven.
  6. Bake at 180C for 30 minutes.
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Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili Pickle “There is a lot of food culture that goes on in the home and in the community in non-traditional ways. Food is a lot more than restaurants.”
Eddie Huang

Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird’s Eye Sweet Chili Pickle. These turned out to be crackers with a bite. Paired with the sweet chili pickle, they got just the right kick as well, some smoked Gouda on the side to balance the heat from the pickle. Both the crackers and the the pickle have much in common, other than the long name of course! Both earthy and rustic, both from local produce, they have a combination of flavours that compliment each other. The taste undertones are complex but subtle, individual ingredients in each that compliment the preparation. The good thing is that they pair together beautifully too!

Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili PickleSay millets to me and a part of me shudders with fear, while the other part of thinks happily this might be the time for me to ‘step out’ and be millet confident. I’ve had a LONG unsteady relationship with millets, more hate than love. In the past I have found them uninspiring, sandy, gritty and rather unrewarding to work with. Yet a recent contest on Commeat which focused on millets made me sit up and take notice. Couldn’t figure out why it had everyone so excited.MilletsThus began a small journey. Though only a few weeks old, I am fast covering ground. Picked Madhuli’s brains as she does a load of creative food with millet. I pestered her SO MUCH that she just mailed me many bags of different varieties.Then I shifted gears and pestered Ruchira, my other millet inspiration. She put me onto making the yummiest millet khichadi ever. So I bravely ventured further on my own, and here is my first experiment, millet crackers. Flavoured with my fave ingredients, garlic and rosemary, I threw in some sesame seeds too!Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili PickleMuch reading online tells me that roasting the flour before using it reduces a characteristic mustiness the flour has. Did just that. Looked and felt like sand, or rather EARTH! Which gave me an idea. I decided to pair these earthy rustic millet crackers with this Lovilovi and Bird’s Eye Sweet Chili Pickle from Place of Origin.On the onset, might I warn you that the flavours just explode in your mouth. Not for the faint-hearted, this intriguing pickle tempts you to dig in. The heart wants more yet the mouth is on fire! Smoked or herb cheese on the side balances it off!Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili PickleMade from the Lovolovi plums and the bird’s eye chilies that grow wild in the coffee estates of Coorg, The Earth Reserve’s Sweet pickle is a must-have for all who love combination between sweet and spicy. One of the most piquant chilies and tartness of the berries combine to bring you a flavor that has a spicy kick but not mouth burning and you can still taste all the individual flavours. This pickle looks good, tastes good and provides you a versatile usage. Liven up a burger, serve with a cheese board or cold meats, spice up sausages, mix in to mayo…

Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili Pickle
Based in Scotland of India – Coorg, The Earth Reserve brings to you homemade products with a passion for bringing wholesome food to the table without any added colours, flavours, synthetic preservatives, taste enhancers or pectin. Free from harmful pesticides or any other chemical sprays, the ingredients are instead sprayed with the nourishing rains and mists that the hills of Coorg are blessed with. Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili Pickle With its natural heritage and colourful history, India is the birthplace and home of a number of cuisines. The environment, soil, climate and history contribute to unique recipes made with locally sourced produce. Accordingly, every town in India is famous for select foods or food producers. As human beings, it is natural for us to have a strong emotional connect with the food we eat. Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili Pickle There will always be some food products which trigger fond memories of familiar hometown flavours and gastronomical experiences – it could be the sweetshop from across the street from where you grew up or a confectionery in that hill station that you went to one summer. Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili Pickle This pickle hits ‘thta’ spot and more! So if you make crackers like these, to set your world on fire with this fabulous pickle, PlaceofOrigin.in is the answer!!
Rosemary Garlic Sesame Millet Crackers
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Crisp, earthy, flavourful and gentle, these Rosemary Garlic Sesame Millet Crackers are a great wholegrain savoury bake. They are good on their own, and really good when paired with a dip , maybe cheese as well. Paired with Lovilovi and Bird's Eye Sweet Chili Pickle, they got just the right kick, with some smoked Gouda on the side.
Servings Prep Time
2-4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
20 minutes
Rosemary Garlic Sesame Millet Crackers
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Crisp, earthy, flavourful and gentle, these Rosemary Garlic Sesame Millet Crackers are a great wholegrain savoury bake. They are good on their own, and really good when paired with a dip , maybe cheese as well. Paired with Lovilovi and Bird's Eye Sweet Chili Pickle, they got just the right kick, with some smoked Gouda on the side.
Servings Prep Time
2-4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Gently roast the ragi with sesame seeds over low heat until lightly coloured. Cool.
  2. Preheat oven to 180C.
  3. Place all ingredients except water in bowl of stand mixer.
  4. Mix on low speed, then add 50 ml water to make a soft firm dough. Add a little more water as required. Knead the dough until smooth for 2 minutes.
  5. Roll out as thin as possible between two sheets of baking parchment, cut into desired shapes, then transfer to baking sheet.
  6. Bake for 15-20 minutes until they turn brown on the edges and feel firm.
  7. Cool completely, then transfer t an airtight container.
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Savoury Braided Bread ... with garlic, rosemary and sundried tomatoes“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.”
Robert Browning

Savoury Braided Bread with garlic, rosemary and sundried tomatoes. In my little corner of the world, home baked bread doesn’t get tastier than this. It’s been a while since I baked bread. Getting onto the KitchenAid Culinary Council got me back to doing something I enjoy loads, baking bread. Just the ease of a dough hook of the KitchenAid stand mixer that works magic inside one big bowl, leaving you hands free to add things at will is a liberating feeling.

Step by step - Savoury Braided Bread ... with garlic, rosemary and sundried tomatoesI had a field day adding my favourite flavours to the bread. The base dough was deep deep garlic and olive oil of course, two of my most favourite flavours in the world. Then I added more flavours to the bread after the first rise, which happened in the bowl of the KA itself. It’s this very convenience that won me over. Threw in some cheese and sun dried bread, another quick knead with the dough hook to mix in the new additions, and voila! Silky smooth dough ready to braid.

Savoury Braided Bread ... with garlic, rosemary and sundried tomatoes Of course you can just shape the loaf if you like, but for me the eternal charm lies in adding some drama to the bread. A twist to the visual effect. A loaf is pretty enough, but a braid is more fun and prettier. It’s also easier to tear apart and devour.

Recipe: Savoury Braided Bread
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Summary: Delicious part whole wheat Savoury Braided Bread where the mixer does all the hard work, literally all in the same bowl. It leaves you all the time in the world to gently braid the silky smooth dough to offer a show stopper loaf. With Christmas holiday colours of red, green and white, this vegetarian bread is bursting with flavour and goodness. Fresh bread will never be the same again! Makes 1 X 12″ loaf. Serves 4-6

Prep Time: 10 minutes
Total Time: 1 hour plus rising time
Ingredients:

  • Dough
  • 250g plain flour
  • 100g whole-wheat flour
  • 1/2 tbsp dried instant yeast
  • 4 cloves garlic, minced
  • 1 tbsp dried rosemary
  • 1 tsp salt
  • Pinch sugar
  • 200-250ml buttermilk
  • 40g extra virgin olive oil
  • 50g cheddar
  • Filling/Topping
  • Few sprigs of rosemary
  • 3 cloves garlic, sliced
  • 25g sundried tomatoes in olive oil, chopped {reserve a few bits of tomato for the topping if you like}
  • Himalayan sea salt for topping
  • Extra virgin olive oil for drizzling over

Method:

  1. Place flours, yeast, salt, sugar, minced garlic and dried herbs in bowl of Kitchen Aid. With the dough hook attachment on, run KA on speed 4 for 30 seconds to mix.
  2. Add 200ml buttermilk and olive oil and work dough hook until the mixture comes together and a sticky dough forms. Place the shield, and pour in more buttermilk if required.
  3. Continue to knead to dough for a further 5-6 minutes on speed 5 until you get smooth silky dough that pulls away from the sides of the bowl.
  4. Drizzle the ball with olive oil, turn over, cover the bowl with cling wrap and leave in a warm place for the dough to double. It should take a couple of hours.
  5. Preheat the oven to 250C.
  6. Once the dough has risen, grate the cheddar into the bowl and add the sundried tomatoes. With the dough hook, mix in the cheese and sundried tomatoes on speed 4 for 30 seconds to incorporate.
  7. Turn dough onto lightly floured work surface. Knead for 30 seconds to being together. Divide into 3 parts, and roll into 10-12″ long ropes.
  8. Braid the ropes into a neat little loaf, tucking the ends in to hold the braid. Spray a KA jelly roll pan with olive oil {or lightly brush} and gently transfer the braided dough onto the baking pan. Sprinkle over with Himalayan sea salt, sliced garlic, reserved sundried tomato and sprigs of rosemary.
  9. Bake at 250C for 10 minutes, then reduce to 200C and continue to bake for approximately 30-40 minutes until golden brown, and hollow when tapped underneath. Drizzle with extra virgin olive oil as soon as it comes out.
  10. Serve warm with extra virgin olive oil to dip into.

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Also find me on The Rabid Baker, The Times of India

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