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.
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)
- In a bowl, whisk together the yeast, sugar, salt and milk.
- Add the carrots, broccoli, paprika,turmeric, cumin and oil and mix well.
- 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)
- Place the dough in a clean and oiled bowl and toss the dough around to coat it with the oil.
- Cover the bowl with plastic wrap and leave in a warm place, until doubled in volume ( approximately an hour ).
- Punch down the dough and divide it into two equal portions.
- 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.
- 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.
- Pre heat the oven at 220 deg C.
- Brush the tops of the buns with a little milk and sprinkle the sesame seeds.
- 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.
- 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.
- 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.
- 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