A beasty tale…

by Sunita on June 16, 2008

Just a year ago, I was literally scared of the yeast beast. I admired other’s works, and although I badly wanted to make something with it, I didn’t dare to venture. And when I did try, instead of a nice loaf of bread, my end product resembled something like a cardboard, and one would probably need a saw to cut through it..the insides were half done too. And the dough did not rise properly. And then came the daring bakers challenge in which we had to make cinnamon/sticky buns. Oh! no! It was the beast again. But this time, I decided that enough was enough and rolled up my sleeves to tackle it. And yes, I was so pleased with the results. I knew that, although, I did have far to go, in matters of perfection, this was the beginning of a beautiful relationship…no beastly tales here.

In those early days, probably I was too restless to just get on with it. I loved baking, but the ones that I baked did not require long periods of resting the dough. Now I know better. I knead with enthusiasm and lovingly let the dough rest for the required time. And when the dough rises, I walk around with a spring in my step. And when the bread is baking in the oven, I feel giddy with the lovely aromas that waft through the house… the smell of freshly baked bread. See, I am getting carried away already!

Of course, I have still got a long, long way to go; but I do enjoy my little experiments now and then. The following broccoli and carrot breads are another example, and which I would like to share with you. With the ingredients listed below, I made 8 buns and one flat bread.

If you wish to lessen another step, you can make just one round bread with the dough, or just the buns.

What’s needed-

2 ans 1/2 tsp active dried yeast
1 large carrot, grated
2 C of finely chopped broccoli
1 tsp sugar
1/2 tsp paprika
1 and 1/2 tsp roasted and ground cumin
1/3 tsp turmeric
3/4 C of warm milk and a little extra for brushing the tops
1 and 1/2 tblsp oil
2 tsp salt
3 and 1/4 c whole wheat flour
a little melted butter(for brushing)
a few sesame seeds for topping the buns/bread (optional)

How to-

  1. In a bowl, whisk together the yeast, sugar, salt and milk.
  2. Add the carrots, broccoli, paprika,turmeric, cumin and oil and mix well.
  3. Add the flour and bring everything together to form a ball of dough. Knead for 7-8 minutes( floured hands and board will help if the dough feelds too sticky)
  4. Place the dough in a clean and oiled bowl and toss the dough around to coat it with the oil.
  5. Cover the bowl with plastic wrap and leave in a warm place, until doubled in volume ( approximately an hour ).
  6. Punch down the dough and divide it into two equal portions.
  7. From one half of the dough, make 8 balls, slightly flatten, and arrange in a greased muffin tray. Cover the tray with a greased plastic wrap and leave in a warm place to rise ,till doubled in volume.
  8. Make a ball with the other half of the dough and place it on a lined and greased baking tray. Flatten the ball to about 6 – 6 and 1/2 inches in diameter. Cover with an oiled plastic wrap and leave to rise in a warm place till doubled in volume.
  9. Pre heat the oven at 220 deg C.
  10. Brush the tops of the buns with a little milk and sprinkle the sesame seeds.
  11. Place the muffin tray on the top rack of the oven and bake for about 17-19 minutes or till the tops are nicely browned and a tooth pick inserted through the centre comes out clean.
  12. Brush the tops immediately with some melted butter and cool in the pan for a couple of minutes. Run knife round the buns and transfer to a rack to cool completely before storing.
  13. On the flat bread, make light criss – cross cuts on the dough with a sharp knife. Brush the top with a little milk and place the tray on the top rack of the oven. Bake for 15-18 minutes or till the top is nicely browned and and a tooth pick inserted through the centre comes out clean. Brush immediately with some melted butter and cool on the tray for 2 minutes. Remove the lining and transfer to a rack to cool completely.
  14. Cut along the incisions.

These breads smelt heavenly and went down really well. The kids just wolfed down the buns in record time. The crust was soft, ( the melted butter helps) and so was the crumb.

If they are to be served at a later time, reheat them in the microwave for a minute or wrap them with foil and heat in a pre heated oven. Although we had them with our favourite combination with some lentil soup…

they can also go down a treat with some curry, chutney or a spicy dip.

On another note, I would also like to thank Asha ( Inspiring blogger – coming from you, it means a lot) and Shubha (rocking girl – glad to receive it again) for passing on a couple of awards. Thank you for keeping me in your thoughts, really appreciate it :-)

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{ 37 comments… read them below or add one }

1 Rachel June 16, 2008 at 11:25 am

Gosh..they are just lovely…Ha ..I had hard loaves of bread as well during my intial stages of baking..

Did the brush with some milk give you that lovely brown..something I am yet to achieve…

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2 sunita June 16, 2008 at 11:37 am

rachel,
thanks…yes, the milk does help :-)

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3 Sia June 16, 2008 at 12:08 pm

suni, i too at last managed to come over with my baking phobia and made something yeasterday with yeast!!! i was so delighted to see the dough rise and double and felt really giddy with happiness :) not a splendid looking ones but tasty nevertheless!
ur broccoli and carrot buns look wonderful. bookmarking it as i just cant seem to stop baking breads now ;)

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4 Laavanya June 16, 2008 at 12:12 pm

That looks awesome Sunita and adding carrot and broccoli to it was pure genius.

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5 Raaga June 16, 2008 at 12:12 pm

I overcame my fear last year… and thank heavens. These look lovely

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6 Ann June 16, 2008 at 12:22 pm

Beautiful buns you have there! :-)

Once you get over the Fear Of Yeast, you wonder how you ever got along without it. It’s a little miracle in the kitchen.

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7 Nags June 16, 2008 at 12:43 pm

i cant imagine u ever uncomfortable with yeast! u seem like best of friends to me :) when i come to your blog, i feel more and more upset that i don’t have an oven in this house :(

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8 Shilpa June 16, 2008 at 1:22 pm

Yay….me too same…was so scared of yeast.Now I think I can manage it. Buns look wonderful.

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9 delhibelle June 16, 2008 at 1:40 pm

Now that’s an inspiring tale for baking phobics like me! Hats off for taming the yeast beast, and how!

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10 Asha June 16, 2008 at 1:54 pm

For me, it’s always been the cake and the frosting which is hard and hard work!:)

Buns and bread looks delcious! Enjoy the award, wish I could give you some prize or something too! Hugs.

Trisha just got her permanent driving license, now she can drive to college from home with out me for the first time, just came home from there! YAY!

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11 Happy cook June 16, 2008 at 2:28 pm

Congrats with the awards.
And the breads looks so delicious.
Hi hi ofcourse you should handle thebread dough as you handl Dinesh.

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12 Roopa June 16, 2008 at 2:40 pm

Very well written post and the buns look absolutely yummy:) I use yeast to make Aappam, it gives the soft fluffy feeling with aappam:)Congrats on the award!!

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13 Dee June 16, 2008 at 3:42 pm

Sunita , they are lovley , i feel like picking them off the picture and popping them in my mouth:) . Im yet to gather courage to start baking breads. Ghosh , the very thought is jittery :(

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14 Swati: Sugarcraft India June 16, 2008 at 4:41 pm

Such pretty buns.. Am yet to try this stuff but you made them really well!!

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15 Arundathi June 16, 2008 at 5:24 pm

I still have that fear of yeast! so much so, its depressing to read recipes with yeast, because I know I can never make it. These buns of yours are egging me onto giving it another shot… hmm.

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16 sunita June 16, 2008 at 5:34 pm

Sia,
Yes, there’s no looking back now :-)

laavanya,
thanks :-)

raaga,
Yes, thank god :-)

ann,
thanks…it is indeed a wonderful miracle :-)

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17 sunita June 16, 2008 at 5:39 pm

nags,
we all have our little skeletons :-P

shilpa,
thanks…it’s the same here :-)

delhibelle,
Try it and get over your phobia…you’ll be hooked :-)

asha,
Thanks…as for the prize, your presence here and the encouragement is a great reward in itself :-) enough :-)

…So Trisha is a really big girl now…all the best to her :-)

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18 sunita June 16, 2008 at 5:41 pm

happy cook,
:-D D…thanks…lol at your comment :-D D

roopa,
Thanks :-)

dee,
Those were my thoughts a year ago too..you’ll get over it :-)

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19 sunita June 16, 2008 at 5:43 pm

swati,
thanks…do give it a try :-)

arundathi,
You really need to give another shot and conquer the fear :-)

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20 ranji June 16, 2008 at 5:44 pm

lovely sunitha..this is simply delcious…love the addition of vegetables in bread….very healthy and iresistable:)….u have another inspiration award in my blog..:)..congrats..

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21 bee June 16, 2008 at 6:02 pm

this, my darling, is serious food porn.

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22 Cham June 16, 2008 at 9:22 pm

Love the vege in the bread, they just look awesome :)

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23 Uma June 16, 2008 at 11:36 pm

I still have the yeast phobia. Hope to conquer it soon and bake some yummy bread like you! those buns look like heaven. Nice idea to add carrot and broccoli. Congrats on the awards.

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24 Siri June 17, 2008 at 12:32 am

I have to yet overcome my yeast-phobia Sunita!.. and wanna start my bread-baking with this bread.. bookmarked..will let u know if it turns out good..:)

Cheers,
Siri

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25 TBC June 17, 2008 at 1:17 am

Beautiful, and healthy to boot!
Great way to sneak in some veggies for the kids.:D

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26 vandana rajesh June 17, 2008 at 1:59 am

They look great…actually I too have this mental block against trying buns and breads…always felt it was a professionals play ground. Will however, venture into this field now with some of the lovely recipes on the blogging world. Thanks

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27 Aparna June 17, 2008 at 4:03 am

These are great. I made your masala buns and they were wonderful. Thanks.
Will post them soon.

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28 SMN June 17, 2008 at 6:30 am

OMG.. ur amzing baker must admit Sunita i alwyas look forward for ur posts.I hv baking phobia and scared to try out anythng.. i hv collected all the recipes..

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29 sunita June 17, 2008 at 9:38 am

ranji,
Thanks…glad to be in your thoughts :-)

bee,
Thanks sweetie :-)

cham,
thanks…they tasted good too :-)

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30 sunita June 17, 2008 at 9:42 am

Uma,
thanks…and do give it a try…I’m sure you’ll do a swell job :-)

siri,
Do give it a try dear and let me know :-)

tbc,
Yes, all in one…the kids adore broccoli and loved it in this form as well :-)

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31 sunita June 17, 2008 at 9:46 am

Vandana,
Maybe it’s time you got over it…I felt the same too :-)

aparna,
You’re most welcome…glad you liked them…looking forward to seeing your results :-)

smn,
Isn’t it time you tried out those collected recipes…give them a go…you might surprise yourself :-)

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32 karuna June 17, 2008 at 8:08 pm

the bread looks so soft. nice recipe sunita

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33 farida June 17, 2008 at 9:46 pm

I love working with yeast dough! It’s always fun for me:) Sunita, what a great recipe! I am having a hard time instilling love for veggies in my daughter:) and I think this bread will do the trick for me:) she won’t know what’s inside, hopefully:) thank you for yet another wonderful recipe!

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34 Miri June 18, 2008 at 6:12 am

Wow, amazing pillows of heaven!! I made similar carrot and herbed rolls for my kid’s birthday.

I agree, nothing to beat the sense of achievement when the dough rises beautfully and the smell of freshly baked bread!

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35 sunita June 19, 2008 at 11:32 am

karuna,
thanks :-)

farida,
I have fallen in love with yeasty dough too :-) …although my kids are relatively good with veggies (touchwood), I still try to incorporate them as much as I can in every other dish :-)

miri,
Thanks…yes, home baked bread is the best :-)

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36 kittie June 19, 2008 at 12:24 pm

I am a new yeasty convert myself – it’s so much fun!

And only occasionally disastrous! ;)

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37 Shri July 2, 2010 at 11:15 am

I am still going through the yeasty trials and have a Q here, I see you have used the Active dried yeast in the recipe, instead of proofing the yeast, you have directly mixed it up with other ingredients to get to the dough. So far I have baked a plain loaf of bread (in the traditional style of leaving the yeast in warm water, letting it froth and then adding flour etc to it) and the process you have described sounds much more easy to work around. Pls clarify as I tread into bread baking. Thanks!

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