Poppy Seed Waffles

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This is the last day of the week and I am using poppy seeds for my final dish this week. The first three days were for the three popular nuts – cashews, almonds and pistachios and the next three days for the seeds – chia seeds, flaxseeds and now poppy seeds.

I bought some poppy seeds quite a while back to make some Karnataka special dishes in my bid to inculcate more local dishes into our daily meals. But like always, I got distracted by the next bread recipe and the poppy seeds made sad faces from the pantry every day. 

Does it ever happen to you that you are stuck with a craving for a particular taste or flavour for days on end for no reason at all? I have been craving some lemon flavours for the past few weeks. No idea why but the lemon in my fridge are done faster than you can say nimbu pani.

So I looked for a lemon flavoured recipe with poppy seeds and landed on to this one. The daughter, who loves my regular waffle recipe loved this one too as did the husband. So I can safely say this one was a success!
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Protein – Poppy seeds

Recipe from here

Makes 14 small waffles

WHAT WE NEED

All purpose flour                   3/4 cup

Baking powder                       1 tsp

Baking soda                             1/4 tsp

Salt                                             1/4 tsp

Sugar                                         2 tbsp

Lemon zest                              1 1/2 tsp

Oil / melted butter.                3 tbsp

Egg                                            1

Lemon juice                            4 tsp

Milk                                          8-10 tbsp

Poppy seeds                            4 tsp

 

WHAT TO DO

  •  Preheat the oven to 220C
  • Whisk together the all purpose flour, baking powder, baking soda and salt
  • Mix the sugar with lemon zest by rubbing the zest together with the sugar to ensure it releases its flavours
  • Add the lemon and sugar to the dry ingredients
  • Whisk the egg lightly
  • Add the lemon juice and milk to the egg and mix 
  • Add the egg mixture to the dry ingredients 
  • Add the poppy seeds
  • Mix to ensure no dry flour is left in the bowl
  • Pour the batter into the waffle mould till almost full
  • Bake for 10-12 minutes or till the top is golden brown
  • Let it rest for 2-3 minutes before de-moulding 
  • Serve warm with honey or maple syrup 
  • Enjoy!

NOTES

  1. You can also cook the waffles in the waffle iron. I use the silicon waffle mould

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This is my post for the Mega Marathon under the theme ‘Protein Rich Dishes’
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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Vienna Bread

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It is surprising that there are more choices for bakes in alphabets like F, V, W which one would consider as tougher as compared to H, J, etc which were thought to be easier. I actually had a choice between 2-3 different breads for V and W which I did not expect when I started out. So I picked breads in which I got to do something different, something new that I have not done before. So, I picked Vienna bread for today which involves making a sponge and resting it an hour before starting on the dough. I have baked with instant yeast and with sourdough but this, I found, was somewhere in the middle and thought it would be interesting to see how this shapes up. The sponge, at the end of the hour, was so frothy and alive that I knew I would get a good loaf. Thankfully I was not disappointed and I got a nice crust and chewy crumb. Do try it.

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Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria, in the 19th century. The Vienna process in part used high milling of Hungarian grain, cereal press-yeast for leavening, and care and thought in the production process.

In the 19th century, for the first time, bread was made only from beer yeast and new dough without old dough. The first noted or applauded example of this was the sweet-fermented Imperial “Kaiser-Semmel” roll of the Vienna bakery at the “Paris International Exposition of 1867”. These sweet-fermented rolls lacked the acid sourness typical of lactobacillus, and were said to be popular and in high demand. A shortage of beer yeast for making sweet-fermented breads developed when beer brewers slowly switched from top-fermenting to bottom-fermenting yeast, so the Vienna Process was developed by 1846. 

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Country – Austria

Makes two 10″ loaves

Recipe adapted from here

WHAT WE WANT

For the sponge

Lukewarm water                                 1/4 cup

Lukewarm milk                                    1/4 cup

Instant yeast                                          1 tsp

Sugar                                                       3/4 tsp

All purpose flour                                   1/2 cup

For the dough

Sponge, above

All purpose flour                                    1 cup

Unsalted butter, melted & cooled       2 1/2 tbsp

Salt                                                             1 tsp

Milk for glaze                                           2 tbsp

Caraway seeds / poppy seeds/sesame seeds to sprinkle

WHAT TO DO

  • Mix all the ingredients for the sponge to be smooth and creamy
  • Cover it with cling wrap and set aside for an hour
  • After an hour, the sponge would be frothy and alive
  • Add salt, butter and flour to the sponge and knead to a smooth dough
  • Cover and set it aside for 2 hours till the dough doubles in volume
  • Divide the dough into 2 equal parts and shape each part into an oblong
  • Set it aside for an hour
  • Preheat the oven to 230C
  • Slash the loaf 3-4 times with a serrated knife or blade
  • Brush the top with an egg wash or milk wash
  • Sprinkle with caraway seeds / poppy seeds / sesame seeds
  • Reduce the temperature to 220C and bake for 10 minutes
  • Reduce the temperature to 190C and bake for 25-30 minutes or till the top is nicely brown
  • Let it cool completely before slicing
  • Enjoy!

 

NOTES

  1. While baking, I noticed that the edges were brown at the bottom after the first 10 minutes itself. So I poured 1 cup of water in a baking dish and kept it in the bottom rack of the oven below the bread. This helped slowing the baking of the bottom till the rest of the bread was baked. If you face a similar issue, you can use this trick else bake the loaf as is.

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

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

Montreal Bagel

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We have touched the half way mark today in this mega marathon with 13 bakes done and another 13 to go. It is turning out to be a crazy, chaotic, enthralling and breathtaking adventure. For a long time, I was sure of baking Massa Sovada, the sweet bread from Portugal for today. But, as I dwelt further into it, I realized two things – one, it seemed like a bread to be made on a large scale. Most recipes started with 10 cups of flour and 8-9 eggs. Since I am baking almost everyday to keep up with this mega marathon, I am in no condition to bake a single bread that large or even half of it. Secondly, it seemed to be too eggy. I am fine with an egg or two in a recipe but 8-9 eggs seemed to be on the higher side which would most certainly make the husband frown and the daughter whine. Finally I found a replacement in this yummy Montreal Bagels.

This is an awesome find because I was planning on baking the bagel for a long time and also, I would get to try the cooking the dough in boiling water which is almost unique to the bagel recipe. Montreal bagels are thinner, sweeter, denser, smaller with a larger hole as compared to a New York bagel. These are always baked in a wood fired oven. Since I don’t have access to that, I shall bake it in my regular oven. The most popular varieties are black seed(poppy seeds) and white seed (sesame seeds). I could not find black poppy seeds and so used the regular white one. I also omitted the eggs since I wanted an eggless version.

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Country – Canada

Makes 7-8 bagels

Recipe adapted from here

WHAT WE NEED

Whole wheat flour               125 gms

All purpose flour                  125 gms

Honey                                      3 tbsp

Butter / Oil                              15 gms

Lukewarm water                  130 ml

Instant yeast                          1 1/2 tsp

Salt                                           1 1/2 tsp

Sugar                                       1 tbsp

Water for boiling                   3 litres

Honey / malt syrup                1/3 cup

Sesame seeds and poppy seeds to sprinkle

WHAT TO DO

  • Blend together the lukewarm water, yeast, sugar and salt
  • Add oil/ butter, honey and mix well
  • Add the flours and knead into a stiff dough, 8-9 minutes by hand
  • Place it in a greased bowl, cover and set aside for 20 minutes
  • Divide the dough into 7-8 pieces
  • To make the honey syrup, boil equal parts water and honey together till the honey melts into the water
  • Shape the dough into 7-8 bagels by rolling each piece of dough into a long rope and pinching the ends together to form a circle. Set aside for 15 minutes
  • You need to pinch the ends together properly else they will split when put in boiling water
  • Preheat the oven to 230C
  • Heat the 3 litres of water and add the honey syrup to it
  • Keep two dishes or cups with the sesame seeds in one and poppy seeds in the other
  • Grease a baking tray and keep aside
  • Once the water is boiling, slowly lower one bagel at a time and 2-3 in a batch
  • Once the bagel rises to the surface of the water, turn it on to the other side and let it cook for 20-30 seconds.
  • Take it off and transfer it to the bowl of either one of the seeds
  • Turn over and let the seeds stick to both sides
  • Transfer it to the baking tray. Repeat the process until all bagels are transferred to the baking tray
  • Bake for 20-25 minutes or till golden brown
  • Serve warm
  • Enjoy!

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This is my post for the mega marathon for the letter ‘M’.

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

Eggless Orange Poppy Seeds Muffins

My brother is visiting me this week and he is a big fan of the pictures I send him of my baked stuff. He has only tasted one banana bread which turned out perfectly. So he thinks I am a great baker. Poor guy, he is in for a small shock. I am a decent baker but not perfect by any stretch.

So I have to keep something ready for him to eat as soon as he arrives. I researched quite a bit and finalized on this lemon poppy seeds muffin. But then I realized two things – I had way too much orange zest and I did not have any eggs. Hence I made some changes to that recipe and it turned out really good. The muffins were soft and flavorsome and totally melt in your mouth!

Ingredients

1/2 cup all purpose flour

1/2 cup whole wheat flour

1/2 tbsp poppy seeds

1/8 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/4 cup (56 gms) unsalted butter at room temperature

1/2 cup (100 gms) sugar

3/4 cup curds / yogurt

1 tbsp orange zest

1 tbsp orange juice

1/2 tsp vanilla essence

Directions

1. Preheat the oven at 205 C

2. Grease a muffin tray

3. Mix all the dry ingredients (6 of them)

4. Beat butter and sugar till they are light and fluffy.

5. Add curds, orange zest, orange juice and vanilla essence to the butter mix and combine well

6. Add the wet mixture to the dry mixture and mix well. Don’t overmix

7. Use a spoon or ice cream scoop to put the batter in the muffin tray

8. Bake for 18-20 minutes until the toothpick comes clean

9. Cool for 5-10 minutes before unmoulding

Notes

1. You can use a different combination of the two flours or any one of them. The original recipe calls for all purpose flour only.

2. If you want to use egg, you will need one large egg. In that case reduce the yogurt/ curds to 1/2 cup and omit the baking powder
3. When a recipe says ‘don’t overmix’ it means that the wet and dry ingredients should be combined only till all the dry ingredients are incorporated in the wet mixture. Once that is done, you should stop mixing it with either a spatula or whisk or even a spoon. It makes the batter denser and thereby affects the texture of the cake or muffin.
4. I used Tropicana 100% orange juice. You can use fresh juice as well.

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