This month’s Bread Bakers host Mayuri of Mayuri’s Jikoni wanted us to make pancakes. And it can be a regular one or from any part of the world. When I was browsing through the blogs, I found that there are so many types of pancakes around the world and even our dosas come under the same category. I was looking for easy recipes and as it involves maida, I wanted to make a small batch. I saw the Greek version of pancakes usually served with honey. When I read the recipes, I found there were two recipes for the tiganites. One is like the usual pancake made with flour, milk and eggs but the other one was made with yeast and had no eggs. So I chose to make the yeasted tiganites.
This is one of the easiest sandwich loaf we can make. With just 5 minutes of kneading and directly shaped in to the loaf pan, this is a cross between no knead bread and normal bread. I saw the recipe in King Arthur Flour site and found it very easy to make. I have a loaf pan which is 7 1/2″ * 4″. But usually all the recipes which I read for sandwich loaf uses 8 1/2″ * 4 1/2″ pan. So my loaf always turns out so high and touches the top filament when I place it in the centre rack. So I place my loaf tin in the lower rack and cover the top of the bread with a foil to avoid burning of the top.
So what is a cheese bomb? Small bread dough filled with cheese and baked to perfection. Nothing fancy. When you break open the cute looking bread roll, the molten cheese will ooze out making it a great snack for kids. I am sure kids would love to see the molten cheese. In fact my daughter was so thrilled at the cheese inside the roll. I made it for her after school snack and she just loved it.
When I first selected this theme, all I had in my mind were mug cakes and everything related to baking. But I wanted to break that and make some easy to do meals for those who really want to make a single serve meal. And I also had to cook just for myself last week as hubby was not at all home for lunch and Sruti too the morning breakfast for her lunch also. And because of this theme, I really enjoyed my lunch with variety dishes. When I started blogging, I bought a pack of spaghetti, but no one liked it and I didn’t feel like cooking just for me. So that pack stayed with me for nearly two years and finally went to garbage. And then I stopped buying it. When Sruti watched MasterChef Australia, she saw all those spaghetti dishes and wanted to try them. Guess she is more adventurous now than she was five years back. So I bought another pack of spaghetti. This time, the whole pack was gone in just two months.
Battenberg cake also known as Domino cake, Neapolitan Roll or Church Window cake is made of two sponge cakes, one pink and one yellow, arranged so that it forms a 2*2 checker pattern. Usually apricot jam is used to stick the cakes and marzipan is used to cover the whole cake. The origin of this cake is England and it is said that it was named in honour of the marriage of Princess Victoria, grand daughter of Queen Victoria to Prince Louis of Battenberg. The cake is made with almonds and I have tried my hand at an eggless version earlier. You can read about it here.
This is one recipe which I made long back but never made it to the blog. And for all my readers who love my eggless bakes, I am sorry as this has eggs. I am also planning on an eggless variation of this cake but it will take some time. This is a classic cake which is both tangy and super soft and moist. When Priya brought me some poppy seeds during a meet, I had planned this cake immediately. At that time I was taking orders and was also using eggs in my cakes. So I didn’t have problem baking this. But now I am avoiding eggs completely and so I think there will never be any cakes with eggs in the future. And I also haven’t taken any step wise photos. I had only one photo for this cake and so this is going to be a recipe with just a photo. This cake needs a day before slicing. That helps in intensifying the flavour of lemon. The juice we use to brush the cake adds a nice tang and keeps the cake very moist. So do not cringe on using the juice. If you don’t really want a tangy cake, then go for simple syrup. Boil equal quantities of sugar and water and cool. Use it to brush the cake. The poppy seeds give a nutty texture to the soft cake. The recipe uses cake flour. If you don’t have one, then for every cup of maida/ all purpose flour you use, add one tablespoon of corn flour and mix well. Then use it in the recipe. As it was long back, I have completely forgot the source of the recipe. I have been trying to trace it back to the original recipe but I haven’t yet got the link. Once I get it, will surely update the post with the original link.
For the final day of flat bread series, I selected one more Turkish bread. When I was browsing for flat breads, I liked all the Turkish breads I saw and wanted to make three of them this week. But somehow I did rumali roti instead. This bread is mainly available during the month of Ramadan in pastry shops in Turkey. This is served during iftaar. The procedure is quite simple but what distinguishes this bread is the pattern on top of the bread. Finger tips are used to make these patterns.
After the month long Cooking Carnival, I am here on a relaxed regular marathon. Compared to the mega BM, this one is totally stress free as we blog only for three days a week. And to make it more relaxed I have selected only two weeks this month. For the first week, I have selected flat breads as my theme. For the first day, I bring you an interesting recipe from Turkey. Pide ( Pee-day) is a a Turkish oval shaped large flat bread often topped with ground meat and peppers. These are baked in wood fired ovens. Sometimes, a half baked pide is taken out of oven, a cracked egg is added on top and then is baked again until it is completely cooked. These are then sliced into pieces and served. This is the Turkish pizza which is so delicious and is made with different toppings.
Fougasse is a French bread from Provence / south Eastern France. There are so many regional varieties of this bread available. The bread is crispy on the outside and chewy in the middle. The bread is mostly shaped like a leaf and topped with garlic and olive oil. When I first made it, I ended up with a hard bread as the temperature of my oven was too low. As the bread is thinner compared to other breads, they need to be baked for a shorter period in a very hot oven. So I made it again in my Morphy Richards oven on max heat and it turned out delicious. For the first try, I topped the bread with garlic, but they became so bitter when baked. So for the next try, I added both garlic and rosemary in the dough and topped the bread with sesame seeds. My daughter loved it so much.
Welcome to the very first day of this Mega Marathon I will be doing the whole September. For the first week, which is only for three days, I am posting only flat breads. The first flat bread in the series is Manakish. Also pronounced as manaqish, manaeesh or manakeesh, this is a popular Levantine bread with cheese, meat or spice topping. As I had zaatar spice given by Priya during our meet in Chennai, I tried using it as the topping for the bread. This is a baked bread and there are so many variations of the dough recipe across the blog world.