Baking without oven is an interesting technique and it has been so popular in India. In fact my mom used to bake her cakes in a cast iron pan filled with sand which creates the required temperature inside needed for baking the cake. But after we got our first oven, we completely forgot about it. Once I started posting videos, I have had so many readers asking me to do recipes without oven. So I started baking with pressure cooker again. My first recipe Eggless Red Velvet Cake was a hit among viewers. So I made these soft and tender pav buns in pressure cooker for all those who love baking but don’t have access to oven.
Posts tagged YEAST
Brioche is an enriched French bread with a very soft, tender crumb. Traditionally, it’s made with a good quantity of eggs and butter, but for those who don’t eat eggs for any reason, this recipe is definitely a keeper. And to make it more interesting I have used wheat flour or atta to make these buns. You can use it a sandwich/ burger bun or just taste it slathered with nutella or butter or jam. However you serve this it tastes so buttery and yum. This month’s Bread Bakers host Pavani of Cook’s Hideout wanted to make us healthy breads. So I used wheat flour in this recipe but I couldn’t skip butter as the whole recipe depends on butter.
Bread Bakers host Stacy wanted us to make sweet Holiday yeast breads this month. This Finnish Nisu / Nissua is a cardamom flavoured sweet bread which is also known as Pulla. This is a enriched dough with butter and eggs. And as usual, I tried it making egg free. This is one bread which is common in Finland and Sweden. In Finland it is called as Pulla or Nissua whereas in Sweden it is known as Kardemummabröd. This is also topped with a sugar glaze and almonds. I made it plain and toasted it while serving.
I am in love with this golden loaf. Look at the beautiful crust. This is one of my favourite bread recipes. Though I don’t repeat them often, I have some favourite breads in my list. Potatoes usually give breads super soft texture. I learnt about it when I made potato rolls for Bread Bakers event. So I chose to make this recipe as I was so confident that it will turn good. But I didn’t know that it would be this good.!
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.
I am back with the next Blogging Marathon week. This week, I will post three recipes which can be made for Kid’s birthday parties. Last week, I bought a mozarella cheese pack, and I wanted to use it in the snacks for this week. The first recipe is for calzone. Calzone are yeast breads, usually filled with sweet or meat fillings and are shaped like half moon. There is also fried version of calzone, where the prepared dough is fried instead of baking. Pizza calzone is a variation of calzone usually filled with pizza toppings.
If you are a regular reader, you might know that I am part of Bread Bakers group and we bake a bread every month on a theme selected by the host. This month it is Karen of Karen’s Kitchen Stories. And her theme for this month is root vegetables. We can bake any bread using any of the root vegetables like onions, shallots, carrots, ginger, turnips, radishes or potatoes. As I did a potato roll last month, I was looking for some other vegetable to be used. There is one recipe which is so famous among the BM group and it is Korean Onion Bread. Varada posted it first and Srivalli and Pavani also posted it. Even I wanted to try it. I loved Valli’s version of adding coloured bell peppers. And for the cheese, I used paneer instead of mozarella in the original recipe.
Ever since I heard of potato buns, I wanted to bake them and I got a chance when I decided to do a bread theme for September Mega Marathon. But after some days, I had a change of mind and did some other themes for it. I had these rolls baked before changing my mind, so it was in my drafts. And when Pavani, our host for Bread Bakers this month gave the theme as Fall Fruits and Vegetables, she had potatoes included in the list. I at once decided to feature the recipe for the theme.
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.