Bread is one of my major weaknesses. I could probably sustain on fresh bread and cheese for the rest of my life. So I have these sudden cravings for fresh bread and am always on the lookout to make fresh bread fast.
So this recipe that I found by chance is a huge blessing. I make this often with great success except for the shape. I am still to master handling wet dough. So on most occasions I just manage to free the dough from my hands and let it land like a blob on the baking tray. This doesn’t have too much impact on the taste but I do wish I get those perfect dinner roll shapes to make a good blog photo. Fingers crossed for next time.
So here goes –
WHAT WE NEED
All purpose flour 1 cup
Sugar 2 tbsp
Salt 1/2 tsp
Olive oil 2 tbsp
Instant yeast 1 1/8 tsp
Warm water 6 tbsp
WHAT TO DO
- Grease a baking tray with oil.
- Mix the flour, sugar, salt and oil in a bowl.
- Mix yeast and warm water and add it to the flour.
- Knead the flour on a lightly floured surface for 2-4 minutes.
- Divide the dough into 4 parts and shape them into rolls.
- Place them on the baking tray and set aside for 30 minutes.
- Preheat the oven to 220C
- Bake the rolls for 18 minutes or till the top is golden briwn.
- Let cool for 10 minutes.
- The original recipe asks only for 1/4 tsp salt but I find that to be sweet since we add 2 tbsp sugar. So I have increased the salt to 1/2 tsp.
- Warm water means warm to touch or baby bath water warm.
- It is very tempting to add more flour as you knead or shape them to rolls. Try and restrict it to up to 2 tbsp flour.
This is part of the
I am always looking for guilt free ways to have cheese. This is one of my favorite ones. Minimum all purpose flour and lots of oats and wheat. Plus cheese. Yumm world ahead….
I adapted this recipe from here. I tried the recipe as a pizza itself. It turned out wonderful. Then I also added some ragi flour to the mix and even that was good. Then came the ‘make in a muffin’ theme at Blogging Marathon’ and I thought why not turn this on its head. So I am going to use the bottom ignored side of the muffin tray for these cute and healthy pizza cups! So here goes –
WHAT WE NEED (for 12-14 cups)
For the cups –
½ cup warm milk
1½ tsp active dry yeast
1 tsp sugar
½ cup whole wheat flour
½ cup powdered oats
½ cup all purpose flour
1 tbsp olive oil
¾ tsp salt
For the filling –
3 Cups – Vegetables or fruits or lentils of your choice
(I used cherry tomatoes, spring onions, capsicum and baby corn topped with lots of Parmesan)
WHAT TO DO
- Mix the water, sugar and yeast and let it prove – around five minutes.
- Add the flours, salt and oil.
- Mix all the ingredients together to form a soft dough
- Knead for 8-10 minutes till the dough is smooth.
- Oil the dough and keep it in a greased bowl
- Cover it with a damp towel and let it rise – an hour or so
- This dough won’t double in an hour thanks to all the oats and wheat flours. But it should come up to one and half times it’s original size, which is good enough for these cups.
- Lightly grease the muffin moulds on the backside of the muffin tray.
- Divide the dough into two parts. It will be easier to work with.
- Roll out each part of the dough to a thin layer.
- Preheat the oven to 230C
- Use a cup or mug and cut out circles in the dough. The circle of dough should be large enough to cover the muffin mould completely.
- Repeat until you get 12 such circles.
- Roll out the balance dough to a thin layer
- Cut it vertically into long strips.
- Place each strip on the mouth of each cup and press it lightly into the dough.
- If interested, you can also make little bows or flowers to place on the cup. It won’t add any taste value but will be pretty to look at.
- Bake the pizza cups for 8-10 minutes till done.
- Let them cool for 10-15 minutes before taking them out.
- Once fully cooled, fill them with fruits or vegetables of your choice.
- I put them back in the oven at 180C for 3-5 minutes for my cheese to melt.
- This is a good snack to use up leftover veggies that no one wants to eat. You can also fill them up with lentils / sundals to give that extra boost of nutrition. Enjoy!
1. The recipe required oats flour. I just powdered the quick cooking oats and it worked just fine.
Do check out what the other Blogging Marathoners have done for BM#55
Yeast is beautiful. Yeast is magical. It looks so simple and nice. Add some sugar and water, it transforms into a frothy delight spreading its fragrance around. All it needs is some flour to carry along in its awesome journey to becoming an airy, delicious loaf of bread.
Every time I pull out my packet of yeast, I get all excited and amazed and start waxing eloquent about it. But try this recipe (adapted from here) and you will know what I am talking about.
It’s easy, yummy and attains a good flaky crust and a soft interior. So here goes –
WHAT WE NEED
1 tsp instant yeast
6 tbsp warm water
1/2 tbsp sugar
1 3/4 cup all-purpose flour
1 1/4 tsp salt
3 tbsp plain yogurt
2 tsp dried herbs
1/4 cup olive oil
WHAT TO DO
- Whisk together the yeast, warm water, and sugar and keep aside until the mixture looks foamy and bubbled up on top — about 5 minutes.
- Stir the flour, salt, yogurt and olive oil into the yeast mixture just until it all comes together.
- Knead the dough for another ten minutes (if doing by hand) till a smooth dough forms.
- Form dough into a ball and coat lightly with olive oil
- Place it in a well greased bowl and cover the bowl with a wet towel. Let rise until doubled – around 1 hour
- Oil the muffin tins lightly with olive oil.
- Divide the dough into 2 parts.
- Roll out each part of the flour into a long, thin rectangle.
- Brush the dough lightly with olive oil. Cut the dough into 6 equal strips. Stack the strips, oiled side up.
- Turn each piece on its side, so the cut layers face up, and place in a prepared muffin cup.
- Separate the layers slightly so they fan outward. Repeat with the rest of the dough
- Cover the muffin tins with a damp towel and let the rolls rise until doubled and dough fills cups – around 45 minutes.
- Preheat oven to 175°C.
- Bake the rolls until barely golden brown, 18 to 20 minutes.
- Let cool for at least 10 minutes before serving.
1. The original recipe calls for a mix of bread flour and all purpose flour. I used only all purpose flour for entire quantity
2. This recipe can make 12 rolls. But I was in a hurry and I have a 9 piece muffin tray. So I adjusted to have only 9 fantails.
3. Dried herbs are optional but definitely recommended. I used a mix of thyme and chives.
Do check out what my fellow marathoners have cooked today for BM#55