Making some soft sandwich buns with wheat flour has been my aim for some time. Sometimes back I made wheat brioche buns and with a little change in the recipe I tried them yesterday. The buns were super soft. I loved the texture of the buns. The important ingredient which helps with the softness and texture is butter. So don’t skimp on it. The dough is rather loose when compared to the usual dough I make. But don’t be tempted to add more flour. Use a dough scraper to help you with the kneading part. And an important point to be noted with any wheat bread recipe is don’t knead the dough for more than 3-4 minutes. Whenever I over knead the dough, it has tears on the top. But 3-4 minutes of kneading time gives the perfect smooth topped bread or roll. I haven’t mentioned the time for first proving because, every place differs. My place is so hot that it takes only 45 minutes for the dough to double, but in cooler places, the time taken will be more. So look for double the volume of dough. And for the second proving, just don’t let be out more than 20 minutes. There will be lots of oven rise. So if you leave it outside for long, combined with the oven rise, your bun’s top will definitely form tears. Keep all these pointers in mind while baking and I am sure you will bake a perfect batch of buns.
Posts tagged YEAST
This month’s Bread Bakers host Sneha chose an interesting theme – steamed buns. We usually bake buns but there is also a variation to it. I have seen so many Chinese recipes which steam the buns and so I went in search of a Chinese recipe. And as Sruti will be the one eating it, I needed to find a recipe which can fit her needs. So I was checking out some sweet recipes and I found one which was a perfect match.
This month’s Bread Baker’s challenge is special to me. Yeah, I am hosting it this month and while selecting this month’s theme, I didn’t want to go for any recipe based or ingredient based theme. The artist in me selected braids. I am sure everyone loves braided breads. Though it may be challenging, they are so beautiful to look at. Starting with a simple two strand braid, you can do a really complicated twelve strand bread or do a beautiful looking knot just like I have done. I am eagerly waiting for all the beautiful breads the members are going to come up with.
Peynirli Cicek Pogaca literally translates to Cheese Flower pastry. Pogaca are savoury pastries filled with cheese, olives and potatoes and available all over Turkish bakeries. They are enjoyed as breakfast or tea time treats. When I saw the shape of the breads, I just immediately decided to make it for this month’s #BreadBakers theme. The theme was to make a Mother’s day inspired flower bread. There are so many ways to make beautiful shaped breads and this is one of the easiest methods.
Last month, I had so many hurdles and couldn’t even visit my blog regularly. But this month I am trying to get back on track. So I have enrolled for this month’s BM. The themes are quite interesting as always. For the first week, I have chosen the theme Picnic Hampers. So when you go on picnic, what can you take with you to fill the tummies of all the hungry family members. When I was a kid, mom used to make puliodharai and thayir saadam for every picninc we went. And after marriage, even my mom-in-law used to make the same combination. Looks like most of us have grown up with the same food. Even my daughter loves this food. So even I make the same when we go for a picnic. But what can we do if we want to make a change? Go for any food that is easy to pack and doesn’t spill or go bad in the journey. I will be sharing three international recipes which can be packed for picninc and I am sure kids would love it.
For all those who are wondering what happened to me, I am still not back to regular blogging but I am fine. I was supposed to do the month long BM this month, but even after preparing nearly 13 posts, I opted out. I think this is called as the blogger’s block. I just don’t want to bake for now. But as I had so many recipes ready, I thought why not do one post atleast for Bread Bakers. For this month, the host Anshie of Spice Roots selected Bread sfrom Italy as the theme. As I had already made a bread but had it in drafts, I felt that it would be good to post it for this occasion.
The next Swedish bread I made last week is the saffron bun. I am sure many of you would be familiar with this saffron bun. Saffron is added while kneading the dough and it gives an amazing colour to the final buns. These buns are made for Swedish Christmas time St Lucia feast on December 13th. Made in the shape of S, they are also studded with raisins.
For the second of Blogging Marathon, I chose to do three Swedish dishes. As you know I love bread, and whenever I get a chance to bake bread, I do it. And when I saw the theme Swedish recipes, I chose to do three Swedish breads. Selecting the recipes was tough. There were so many beautiful breads in Swedish cuisine and I had a hard time selecting three from the list. The very first recipe is the crispbread which is most common in Sweden. They are crispy flat breads which can be served with any topping and the Swedish stock it regularly in their pantry. The bread used to be made with a hole in the centre so that they are stocked up on a wooden rod and left out for drying. But nowadays, they are sold as squares with various seed toppings.
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.
For the second day of mini bakes, I chose to do mini bread rolls. Usually kids like rolls that are buttery and soft, and it is rare that kids like those artisan breads which is so crusty. My daughter loves those crusty breads. When I first made the crusty bread, I was not sure whether I need to serve it for hubby and Sruti. Hubby didn’t like it as I predicted, but Sruti loved it so much. I don’t know how she likes these types of rolls, but she loves to have it with nutella/ peanut butter/ jam. When I saw the recipe I didn’t even think twice as I have a huge fan at home.