Tag

yeast

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…”
M.F.K. Fisher

Savoury Whole Wheat Hungarian Kalács 1Savoury Whole Wheat Hungarian Kalács … it was a few months ago that I discovered the magic of bread art! That was thanks to the Daring Bakers and I was led into this fascinating world. Until then, bread to me meant rustic, moorish, artisan breads. From then on, Hungarian Kalács became one of our firm favourites. Mine to bake, and ‘theirs’ to eat!

Savoury  Hungarian Kalács, Twisted Buns; Sweet Yeasted  Nutella, Marmalade & Almond Praline Skillet Bread... bread art with the Daring BakersGoing back to the bread art challenge {pictured above}, that was one of my most enriching experiences, and a most delicious one at that. Soon after making the vegetarian version of the Hungarian Kalács, I made a non vegetarian one too for the carnivores at home. In went chicken, walnuts, bell peppers and rocket! It’s taken me some time to share it, but here I am, better late than never!

Savoury Whole Wheat Hungarian Kalács That version was a plain all purpose flour and vegetarian one. These Savoury Whole Wheat Hungarian Kalács are part whole grain as the name suggests. I had to experiment with the dough given my shift to whole grains. The dough worked brilliantly and the bread was gone before we knew it.

Savoury Whole Wheat Hungarian Kalács  makingFew things to keep in mind. My dough was a little soft though very pliable. Every flour type absorbs liquid differently, so bear that in mind. It’s always better to add the last 1/4 cup a little at a time. Gloopy dough makes me weep!! Another thing worth considering is the weather. Hot summers mean really quick dough rising and often an unmanageable dough. Try and chill the dough slightly before use, and work quick. Try keep the dusting flour to a minimum as it takes away from the end product.

Savoury Whole Wheat Twisted Buns 3  I made some twisted buns too like I did with the vegetarian version. Any bread art is mesmerising. You can see more visuals on the Vegetarian Savoury  Hungarian Kalács & Twisted Buns. And oh yes, there is a divineSweet Yeasted  Nutella, Marmalade & Almond Praline Skillet Bread on that page too.Savoury Whole Wheat Twisted Buns 2Savoury Whole Wheat Hungarian Kalács are a nice meals in themselves, and a versatile recipe at that. Fill it as you like. Just remember not to over-stuff it as then it will not hold.I really like the idea of stuffed breads, and this is a fine example.

Savoury Whole Wheat Hungarian Kalács & Twisted BunsUse this dough and go vegetarian with it. I’d see cottage cheese, walnuts, jalapenos, olives, spinach or rocket, maybe sun dried tomatoes in my vegetarian version. Cheese of course, lots of it!!

Savoury Whole Wheat Twisted Buns 4Just writing about it makes my mouth water. I think I just might be headed off into the kitchen to make some dough! I love how nicely it comes together, and how easy it is to serve. Makes for great finger food too and a nice centre piece for the party table! Always nice to have an eye catching item of food which gives folk something more to talk about and devour! This bread, art and all, is one of those things!!

Stuffed  filled breads sweet, savoury, vegetarian

Other stuffed or filled breads on PAB {sweet/ savoury, vegetarian}

Povitica – Croatian Sweet Walnut Chocolate Bread
Savoury Cheese & Garlic Olive Oil Pull-Apart Bread {vegetarian}
French Fougasse with Roasted Red Bell Pepper & Garlic, Walnut & Mozarella
Millet & Whole Wheat French Fougasse … rustic bread with caramelised onions, walnuts, dehydrated tomatoes and mozzarella
Apple Cranberry Almond Olive Oil Pull-Apart Loaf & Popovers
Nutella, Walnut & Orange Rolls
Ricotta and Spinach Roulade
Sweet Orange, Roasted Strawberry & Chocolate Buttermilk Rolls

This post is headed for Bloggers Tuesday at Home Bakers Guild.

 

[print_this]Recipe: Savoury Whole Wheat Hungarian Kalács your picture

Summary:These Savoury Whole Wheat Hungarian Kalács make great party of finger foods and are bursting with flavour. Use fillings of your choice to play around. This savoury bread is sure to please! The Twisted Buns are another variation using the same dough and filling. Serves 4-6
Prep Time: 20 minutes
Total Time: 1 hour
Ingredients:# 1

  • Savoury dough
  • 150g whole wheat flour
  • 150g all purpose flour
  • 2 tsp instant yeast
  • 1/2 tsp salt
  • 25g Parmesan
  • 3-4 cloves garlic, minced
  • 200g buttermilk, tepid
  • 30 ml extra virgin olive oil
  • Filling
  • 50g cheese spread
  • Small bunch rocket, chopped
  • 1 small red bell pepper, chopped
  • 1 small yellow bell pepper, chopped
  • 2 small chicken breasts, cooked, chopped
  • 1 tsp red chili flakes
  • 50g walnuts, finely chopped
  • 75g mature cheddar, grated
  • 15ml low fat cream {or 1 beaten egg} for wash
  • 10g melon seeds {or sesame, pumpkin etc}

Method:

  1. Savoury wholewheat dough
  2. Place both the flours, Parmesan, yeast and salt in the bowl of food processor and pulse on high speed to mix.
  3. Add the buttermilk,cloves, olive oil and garlic and knead to a smooth dough.
  4. Place the dough in a well oiled bowl, seal with cling wrap and leave in a warm place for dough to double, about 1 hour.
  5. Assemble
  6. Once the dough has doubled, preheat the oven to 200C.
  7. Line a baking tray with parchment paper.
  8. Divide the dough into two.On a lightly floured surface {or on parchment paper}, roll one half into an 10″ circle.{My tray wasn’t big enough, so I kept reserved some dough to make twisted buns with the same filling.
  9. Transfer the circle to the baking sheet and spread the cheese spread uniformly. Sprinkle over chopped rocket, bell peppers, walnuts and red chili flakes, followed by the finely chopped chicken, and finally grated cheddar.
  10. Roll the other half of the dough to another 10″ circle and place over the first half, pressing down gently.
  11. Place a glass in the centre and cut the remaining dough 4 times, then divide each into a further 4. You will get a total of 16 spokes {refer pictures}
  12. Gently lift each spoke and twist it 3 times. Brush over with cream gently and sprinkle melon seeds over the centre. {You can always brush with a beaten egg to get a beautiful glow.}
  13. Bake for 30-35 minutes until light golden brown and firm to touch.
  14. Cool on tray for 5 minutes, then transfer to rack. Serve warm or room temperature.
  15. For Twisted buns, please see this images. Divide the remaining dough into 2, and roll into balls, then flatten. On a lightly floured surface, roll one ball into a long elliptical oval about 4″ across and 8-10 inches long.
  16. Spread with cheese spread and remaining toppings as above {since I made smaller circles for the kalac, I had some filling left.}
  17. With a sharp knife {I used a pizza cutter},cut diagonal strips leaving a 1/2″ border from the edge. Roll into a long cylinder, then into a circle. Pick up and place in a parchment lined pie tin. Brush the top with low fat cream, sprinkle over melon seeds, and bake at 200C for 30 minutes.
  18. Allow to cool in the tins for about 30 minutes, then remove to a cooling rack gently with an offset spatula.

[/print_this]

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

“In the history of art there are periods when bread seems so beautiful that it nearly gets into museums.”  Janet Flanner

Savoury  Hungarian Kalács, Twisted Buns; Sweet Yeasted  Nutella, Marmalade & Almond Praline Skillet Bread... bread art with the Daring BakersSavoury  Hungarian Kalács, Twisted Buns; Sweet Yeasted  Nutella, Marmalade & Almond Praline Skillet Bread … it was a LOT of bread baking for someone who’s been off all purpose flour for a while now. Yet the Daring Bakers challenge this month made me sit up and take notice. Bread art? Huh? Why had I missed it all along?

Warning: Long post with lots of delicious bread!

Twisted Buns; bread art with the Daring Bakers

Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste?

Savoury  Hungarian Kalács ... bread art with the Daring BakersSo much so for being a baker and being passionate about it. I do love artisan breads and rustic whole grain breads of all sorts, but one look at The pinterest board of Chef in Disguise had me smitten. I dusted the cobwebs off, crawled out from under the rock and entered an area I didn’t know even existed! 

Whole Wheat Bread 3Not sure about the origins, but from the pins shared on the board, bread art appears to have roots in East Europe, Ukraine and Russia, though I might well be wrong. The only downside is that beautiful breads for bread art need smooth dough {read plain flour} as they involve intricate cutwork and folding etc. In the end the bread is a sight to behold!

Savoury  Hungarian Kalács, Twisted Buns; bread art with the Daring BakersThis challenge is just a beginning for me;  I might well try bread art in the near future with part whole grain dough. For a first time, this was fun, although my efforts didn’t result in very stunning ‘bread art’. That said,  making the Savoury  Hungarian Kalács, Twisted Buns; Sweet Yeasted  Nutella, Marmalade & Almond Praline Skillet Bread was very enjoyable. They were extremely delicious too!

Twisted Buns; bread art with the Daring Bakers My love for savoury food meant that Savoury  Hungarian Kalács were going to happen very soon, the recipe adapted minimally from here. It’s a really nice dough to work with, and I flavoured it to add a burst of garlic and cheese. Loads of garlic and some mature cheese later, the dough smelt delicious; it was smooth and supple.

Savoury  Hungarian Kalács ... bread art with the Daring Bakers Every flour absorbs liquid a little differently and my dough wasn’t very firm. It baked fine though! I chose to keep the bread vegetarian, so adjusted fillings accordingly.Savoury  Hungarian Kalács, Twisted Buns; bread art with the Daring Bakers The original recipe for Savoury  Hungarian Kalács is a non vegetarian version and much prettier too. It shines with an almost gold hue due to the egg wash which I skipped.

Twisted Buns; bread art with the Daring Bakers The taste? Excellent! It was a battle to keep the kids off my precious bread! One finger gone, then another, and another… it was addictive good they claimed, the best bread ever! So cheesy and garlicky declared junior. Just one more piece begged senior! 

Twisted Buns; bread art with the Daing Bakers 4The Savoury  Hungarian Kalács were declared winners! And so were the little Twisted Buns … just two of them with leftover dough. Really interesting to make, and just enough for a handy dinner for the kids. Thought I’d serve them with crumb fried chicken and a salad on the side.

Twisted Buns; bread art with the Daring Bakers Time wasn’t my best friend as usual, so I sliced them horizontally and grilled them into chicken sandwiches! Best sandwich ever declared the lad; I’ve never had better flavour! All was good and I was pleased at such an inspired Daring Baker challenge!

Sweet Yeasted  Nutella, Marmalade & Almond Praline Skillet Bread... bread art with the Daring BakersEgged on by the brilliance of experiment number one, I decided to use the same dough for a sweet version, albeit just half the dough. ‘We’ love sweet stuff in the PAB household, so this was fun again! I had ideas for flavours, and they reminded me of an all time favourite bread, the Povitica!Sweet Yeasted  Nutella, Marmalade & Almond Praline Skillet Bread... bread art with the Daring Bakers In went anything and everything on hand…that half tub of Nutella left over from an eggless chocolate pudding experiment, some almond nut praline in the freezer ex a recent recipe development, and some homemade bitter kumquat marmalade! Kumquats are in season {read abundance} and I LOVE using them!

Sweet Yeasted  Nutella, Marmalade & Almond Praline Skillet Bread... bread art with the Daring Bakers Even though the bread didn’t look like a piece of perfect art, it tasted brilliant. Such a great combination of flavours, sweet just right, the crunch from the pralines, the undertones of the bitter kumquat marmaladebrilliant! Sweet Yeasted  Nutella, Marmalade & Almond Praline Skillet Bread... bread art with the Daring Bakers

I was so glad I pushed my limits to try both savoury and sweet versions of bread art this month. Thank you from the bottom of my heart Sawsan. Do stop by here and check out the fab bread art the talented Daring Bakers have drawn up! Thank you too Ivonne of  Cream Puffs in Venice for hosting this fab kitchen!!

[print_this]

Recipe: Savoury  Hungarian Kalács & Twisted Buns your picture

Summary: These Savoury  Hungarian Kalács make great party of finger foods and are bursting with flavour. Use fillings of your choice to play around. This savoury bread is sure to please! The Twisted Buns are another variation using the same dough and filling. Serves 8-10

Prep Time: 15 minutes Total Time: 40 minutes plus rising time Ingredients:

  • Savoury dough
  • 325g all purpose flour
  • 25g Grana Padano {or parmesan}, grated
  • 2 1/2 tsp instant yeast
  • 1/2 tsp salt
  • 200g milk, tepid
  • 3-4 cloves garlic, minced
  • 15ml yogurt
  • 40 ml extra virgin olive oil
  • Filling
  • 50g cheese spread
  • 1 small bunch fresh oregano
  • 2 small fresh red chillies {or 1 tsp red chili flakes}
  • 50g walnuts, finely chopped
  • 75g mature cheddar, grated
  • 15ml milk {or 1 beaten egg} for wash
  • 10g melon seeds {or sesame, pumpkin etc}
  • 20 ml extra virgin olive oil to brush over

Method

  1. Savoury  Kalács
  2. Place the flour, Grana Padano {or Parmesan}, yeast and salt in the bowl of food processor and pulse on high speed to mix.
  3. Add the milk, cloves, garlic and yogurt and knead to a smooth dough.
  4. Rest for 15 minutes, then knead in olive oil. Place the dough in a well oiled bowl, seal with cling wrap and leave in a warm place for dough to double.
  5. Assemble
  6. Once the dough has doubled, preheat the oven to 200C.
  7. Line a baking tray with parchment paper.
  8. Divide the dough into two.On the lightly floured surface {or on parchment paper}, roll one half into an 10″ circle.{My tray wasn’t big enough, so I kept reserved some dough to make twisted buns with the same filling.
  9. Transfer the circle to the baking sheet and spread the cheese spread uniformly. Sprinkle over chopped fresh herbs and red chillies, followed by the walnuts, and finally the cheddar.
  10. Roll the other half of the dough to another 10″ circle and place over the first half, pressing down gently.
  11. Place a glass in the centre and cut the remaining dough 4 times, then divide each into a further 4. You will get a total of 16 spokes {refer pictures}
  12. Gently lift each spoke and twist it 3 times. Brush over with milk gently and sprinkle melon seeds over the centre. {You can always brush with a beaten egg to get a beautiful glow. I wanted to keep the bread vegetarian}.
  13. Bake for 30-35 minutes until light golden brown and firm to touch.
  14. Cool on tray for 5 minutes, then transfer to rack. Serve warm or room temperature.
  15. For Twisted buns, please see this image on the Chef-in-disguise bread art pinterest board {the board is a visual treat!}

Recipe: Sweet Yeasted  Nutella, Marmalade & Almond Praline Skillet Bread your picture

Summary: This yeasted sweet bread is bursting with delightful Nutella and praline flavours, with gentle undertones of bitter kumquat marmalade. This is a winner at an tea table. Serves 6

Prep Time: 15 minutes Total Time: 40 minutes plus rising time Ingredients:

  • Sweet dough {can be easily doubled}
  • 160g all purpose flour
  • 1 tsp instant yeast
  • 1/2 tsp vanilla bean powder
  • 100ml milk, tepid
  • 5ml {1 tsp} yogurt
  • 20g unsalted butter, melted
  • Filling
  • 100g Nutella
  • 100g almond praline, coarse ground {or walnuts, chopped}
  • 50g bitter orange marmalade
  • 25g unsalted butter, melted, cooled

Method:

  1. Dough
  2. Place the flour and yeast in the bowl of food processor and pulse on high speed to mix.
  3. Add the milk, yogurt and butter and knead to a smooth dough.
  4. Place the dough in a well oiled bowl, seal with cling wrap and leave in a warm place for dough to double.
  5. Once the dough has doubled, preheat the oven to 200C.
  6. Line a skillet or round tin with parchment paper.
  7. Roll the dough into a large rectangle over a floured surface. Dont make it too thin or it will be impossible to spread the filling.
  8. With an offset spatula, spread the Nutella over the entire surface, followed by the bitter kumquat marmalade, then the melted butter ans finally the praline.
  9. Begin rolling the longer length up, nice and tight to get a long rope.
  10. With a sharp knife, slice vertically down the center to get two long open end stirps.
  11. Intertwine the two, cut side facing up to make a braid of some sort. Pinch the open ends together.
  12. Wind the two together to form a circle and transfer to parchment lined skillet.
  13. Preheat oven to 200c.
  14. Place skillet in hot oven and bake for 30 minutes, until crisp, gooey and golden.
  15. Cool in skillet for 30-45 minutes before gently easing out with a fish slice or offset spatula.

[/print_this]

Don’t miss a post Also find me on The Rabid Baker, The Times of India

“A crust of bread and a corner to sleep in. A minute to smile and an hour to weep in.
A pint of joy to a peck of trouble, And never a laugh but the moans come double.
And that is life.”
Paul Laurence Dunbar

Whole Wheat Bread100% Whole Wheat Bread. Couldn’t ask for anything more in a whole grain bread. This was my first 100% whole wheat bread experiment and I had my fingers crossed.

Whole Wheat Bread 2I had huge bowls of olive oil standing by for dunking just in case it was too dense to eat. Butter too. Impatiently tore one end off to look at the crumb. Was I relieved or what! Yay, airy bread!!
Whole Wheat Bread 3Nice moist crumb, airy bread and great aroma. We loved it. Loved it with butter too. Nothing like fresh warm bread and butter. It was great to mop up the cheesy paprika gravy of the mushroom chicken which was meant to be the star that day. Bread took centre stage instead!
Whole Wheat BreadAs another first, I added some top of the milk cream {or malai} to the dough. I had some in the fridge. It was an idea I had picked up while speaking to Sangeeta on our trip to the vineyards at Baramati. I think that’s what clinched the crumb! And the extra water or hydration of course.
Whole Wheat Bread Since the dough is quite loose, I’d recommend kneading the dough in a processor. I did it in the Thermomix. It’s a stringy,  sticky dough that gets a little more manageable after the first rise. Even more manageable after a slight rest in the fridge. Shape the dough with wet hands and you should be fine.
Whole Wheat Bread The aroma that filled the house had everyone following their nose to the kitchen. An impatient queue waited to ‘break bread‘! Inching forward to getting more whole grains into my bread, this is one journey I am loving! I made another batch of bread dough today.
Whole Wheat Bread Maybe will try a small fougasse with a portion of the dough tomorrow. Infinite possibilities, so much promise!

This post is part of the monthly link up party Our Growing Edge.

This event aims to connect food bloggers and inspire us to try new things.
This month is hosted by Marija from Palachinka.

[print_this]Recipe: 100% Whole Wheat Bread your picture

Summary: Couldn’t ask for anything more in a whole grain bread.This was my first 100% whole wheat bread experiment and I had my fingers crossed. Nice moist crumb, airy bread and great aroma. We loved it. Loved it with butter too. Nothing like fresh warm bread and butter. Yield: 2 small loaves to serve 8. 

Prep Time: 10 minutes
Total Time: 1 hour
Ingredients:

  • 400g whole wheat flour {aata}
  • 2 tsp active dry yeast
  • 265ml lukewarm water
  • 100g top of the milk cream {malai}
  • 1t minced garlic {4-5 cloves}
  • 1t red chili flakes
  • 2t dried herbs
  • 1 1/2 t salt
  • Topping
  • 1 tsp whole wheat flour to sprinkle on top

Method:

  1. In the bowl of a standing mixer and add all the ingredients in the order mentioned.
  2. Mix briefly, then knead for approx 3 minutes. This should result in a smooth yet sticky,stringy dough.
  3. Turn the dough into an oiled bowl, turned over with damp hands to coat with oil.
  4. Cover with cling wrap and leave in a warm place for about an hour to double.
  5. Preheat the oven to 250C. Line a baking sheet with parchment paper.
  6. Turn dough onto parchment paper and shape into loaf with damp hands. I tried to give it a few rolls as well. Sprinkle over with a little whole wheat flour and leave to rise for 20 minutes while the oven preheats.
  7. Pop into a hot oven, reduce the temperature to 200C and bake for 35-45 minutes until cracked on top and hollow to sound when tapped underneath.
  8. Remove to a cooling rack. Serve warm or at room temperature.
  9. Note: My oven uses only the bottom element for baking. Please keep an eye if your oven uses both the top and bottom elements so that the top doesn’t burn. I made 2 loaves {2/3rd dough first time to get a long loaf, and 1/3rd the second time for a round small loaf. You can slash the top with a fine bladed knife before you pop it into the oven if you like.

[/print_this]

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

%d bloggers like this: