Yang PaBbang

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We are almost at the end of our baking mega marathon. I was quite worried at the beginning because I wasn’t as prepared as I should have been and the strategy was to bake almost everyday. But surprisingly I enjoyed this month immensely. My routine would be to finish the day’s cooking by 7 in the morning and then start with kneading the dough. I would leave it for the first rise and get my daughter ready for school. Once I dropped her off, I would return and shape the dough for the second rise and then bake the bread and click the photos before the natural light went away. Then I would write the blog post for the day and edit the pictures. I am so used to this routine, to this extremely thereupetic alone time simply kneading the dough and feeling the wet shaggy mixture turn into a soft pliant dough, to watch in awe every time the dough rises and chew my nails nervously every time it doesn’t rise as fast, to hover around the oven till the nicely golden brown is reached and grab it out before it runs a risk of turning black. I have a feeling I am going to miss all of this. I hopefully will continue baking breads, just not so many at a time.

Today’s bread is a delightful Korean bread which is both stuffed and topped with vegetables. It also takes lesser time than other breads because it needs only one rise and is baked soon after which makes it perfect for a faster bake. The original is not vegetarian but Varada posted a vegetarian version of it. I followed the recipe except I used half all purpose flour and half whole wheat flour and I changed the vegetables. I did not have capsicum and so I replaced that with some corn and olives and the result was some absolutely yummy bread which I had for breakfast, lunch and dinner.

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Country – Korea

Makes one 12″ loaf

Recipe adapted from here

WHAT WE NEED

For the dough

All purpose flour               1 cup

Whole wheat flour            1 cup

Instant yeast                       1 tsp

Olive oil                               2 tbsp

Salt                                       1/2 tsp

Lukewarm milk                 1 cup

For the filling & topping

Mozzarella                          1/4 cup

Onion, small, chopped      1

Olives, pitted & chopped   2-3 tbsp

American corn,  cooked     1/4 cup

Cayenne pepper                   1/2 tsp

Salt & pepper
WHAT TO DO

  • Mix all the ingredients for the dough and knead well for 5 minutes till the dough is soft and pliant
  • Cover and set it aside in a greased bowl for it to double in volume, around an hour or so
  • Mix all the ingredients for the filling and set aside
  • Preheat the oven to 190C
  • Grease a 10″ loaf pan
  • Roll out the dough into a rectangle of 12″ breadth
  • Place 3/4 of the filling in the middle and close it lengthwise to seal the ends of the dough
  • Transfer the dough to the loaf pan
  • Top the balance ingredients on the dough
  • Bake for 45 minutes or till it is nicely brown and leave it in the oven for another 15 minutes
  • Take out and let cool 
  • Enjoy!

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This is my post for the Mega Marathon under the letter ‘Y’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

Olive Bread

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I always find a reason to add olives to every dish. So when  I had to decide on a bread for the letter O, it had to be olive bread. I found this amazing loaf which not only had olive oil in the dough but also olives stuffed inside. Truly, my calling.

Olives are grown in the Mediterranean region and this bread also is from there, mainly in France, Spain, Greece, etc.

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Country – Mediterranean countries (France / Greece/ Spain)

Makes one 12″ loaf

Recipe adapted from ‘The New Artisan Bread in Five Minutes a Day’

WHAT WE NEED

Lukewarm water               1 cup + 6 tbsp

Instant yeast                        1 1/2 tsp

Salt                                         2 tsp

Sugar                                     1 1/2 tsp

Olive oil                                 2 tbsp

All purpose flour                 3 1/4 cup

Olives, pitted and diced      1/4 cup

Cornstarch wash (See notes)

WHAT TO DO

  • Mix all the ingredients except olives in a large bowl
  • Use a wooden spoon or mixer to mix since it will be a very wet dough. No need to knead
  • Cover and let the dough rest till it rises and collapses or flattens on top, around 2 hours
  • Though the dough can be used immediately, it is easier to handle if refrigerated for around 3 hours 
  • Flatten the dough with a rolling pin to 1/2 inch thickness
  • Add the olives on top and roll it up 
  • Pinch the two ends of the roll to seal and then bring them to the middle to form an oval loaf
  • Transfer the loaf to a loaf pan and let it rest for 90 minutes
  • Preheat the oven to 230C
  • Brush the top of the loaf with cornstarch wash and slash the top 2-3 times with a serrated knife
  • Bake for around 30 minutes or till the top is nicely brown
  • Allow to cool for 10 minutes before unmoulding 
  • Cut into slices after the loaf has fully cooled down
  • Enjoy!

NOTES

  1. To make cornstarch wash, mix 1 tsp cornstarch with 1/2 cup water and microwave for 2 minutes
  2. Black olives are usually used for making this loaf but I used green olives

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 This is my post for the Mega Marathon under the letter O.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

Mint & Olive Bread

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Like I said in my previous post, only when you have an ingredient in excess with a limited shelf life, you realize there are so many dishes that can be made with it. My next discovery with mint was the mint flavoured bread with olives in it. It is surely a must try for all bread aficionados. I couldn’t finish my mint leaf bunch even then and so I went back to my mint mainstay and made a soup of the rest. Phew!

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Baking your own bread is a luxury and a blessing. You can have any flavour you choose, you can have it fresh from the oven and you can not only enjoy the taste but also the wonderful smell of freshly baked bread which lasts for a couple of hours enlivening everything and putting a smile on your face and drool on your lips. Pick your favorite book and a slice of this bread and have a luxurious day set for you.

Recipe adapted from here

Makes one 7″ loaf

WHAT WE NEED

Pitted and chopped olives                         1/2 cup + 2 tbsp

All purpose flour                                           1 1/4 cup

Baking powder                                               1 1/2 tbsp

Sugar                                                                  1 tbsp

Salt                                                                      1 tsp

Fresh mint leaves, chopped                        1/4 cup

Egg                                                                       1

Olive oil                                                               4 tsp

Grated onion                                                     1/4 cup

Milk                                                                      1/3 cup

 

WHAT TO DO

  • Preheat the oven to 175C
  • Grease a loaf pan and line it with parchment paper
  • In a large bowl, mix the flour, baking powder, sugar and salt
  • Add the olives and mint and toss together
  • In a separate bowl, beat the egg and add the oil, onion and milk to it and mix well
  • Add the egg mixture to the flour mixture and mix well till the ingredients are just combined
  • Transfer the dough to the loaf pan and bake for 35-40 minutes or till the tester comes out clean
  • Take the loaf out of the oven and transfer it to a wire rack to cool
  • Serve with a bowl of soup
  • Enjoy!

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This is part of the Bake-a-thon 2016


 

 

 

This is my post for the Blogging Marathon under the theme – One ingredient three dishes.

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Check out the Blogging Marathon page for other marathoners doing this BM.