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Hamentaschen -- Yeast Dough I got this recipe from my friend Judy Aaronson. I assume it's an old recipe since it uses cake yeast. You can successfully convert it to active dry yeast -- 1 packet or 2 1/2 teaspoons. You will end up with a dough that is flaky and not too sweet. 1 cake yeast 1/2 c warm milk 2 c sifted flour 2 T sugar 1/4 tsp salt 2 egg yolks 1 egg for brushing Dissolve yeast in milk. Let stand in warm place for 25 minutes. Sift together flour, sugar and salt. Work in butter. Add 2 beaten egg yolks and yeast mixture. Knead dough. On a floured board, roll out dough to 1/4 inch thickness. Cut in 4" or 5" rounds (other sizes will work fine too). Put a scant tablespoon of filling in the center of each round. Pinch edges together to form a triangle. Place on a greased cookie sheet(I actually prefer parchment). Cover and let rise for 1 hour. Brush tops with an egg that has been beaten with 1 or 2 tablespoons water. Bake at 350 for about 18-20 minutes. Keywords: Dessert, Snack, Cookie, Jewish, Kosher ( RG875 )

I found only one such recipe on recipe gullet.

I thought I'd try some unusual cooking this week. I have some long cut pig's trotters from borough market, some calf sweetbreads, and a big chunk of bone-in gammon knuckle (the pig shank) - and I'm looking for suggestions. Has anyone ever stuffed trotters before? I tried it once, following the FL Keller recipe, but the skin of the trotters fell apart before I could stuff them. Any suggestions? And is it important to blanch sweetbreads before cooking, or is that only for de-skining them? Should I cut them into small pieces before blanching, or leave whole? All suggestions appreciated.

Chocolate Bread Pudding I enjoyed this dessert at the San Ysidro Ranch in Santa Barbara by the fireplace in the downstairs restaurant. The Plow and Angel has a romantic atmosphere. SO enjoy this dessert, cozy by the fire, at home. Serves 8 6 cups Brioche (croissants, french bread O.K.) Use day old bread and cut into 1 in. cubes. 6 each Eggs 1 cup Sugar 3 cups heavy cream 1 t. Vanilla 8 oz. Semi sweet chocolate, melted (Valhrona) 1/2 t. salt 1. Preheat oven to 350 degrees. 2. Butter ovenproof dish or individual ramikins 3. Combine eggs, cream, sugar, vanilla, salt and mix well. Whisk in melted chocolate 4. Add bread to mixture, let soak 25 min. until bread absorbs most of the eg mixture 5. Carefully fill baking dish 7/8 full with the butter 6. Place dish or ramekins in another larger pan and fill pan 1/2 way up with hot water (water bath). 7. Bake 30 to 49 min. until the center of custard is set. 8. Remove from oven and let set 15-20 min. before serving. 9. Serve with homemade whipped cream and I like white chocolate gelato. Garnish with mint and get creative. Keywords: Dessert, Chocolate, Easy ( RG817 )

Chocolate Bread Pudding I enjoyed this dessert at the San Ysidro Ranch in Santa Barbara by the fireplace in the downstairs restaurant. The Plow and Angel has a romantic atmosphere. SO enjoy this dessert, cozy by the fire, at home. Serves 8 6 cups Brioche (croissants, french bread O.K.) Use day old bread and cut into 1 in. cubes. 6 each Eggs 1 cup Sugar 3 cups heavy cream 1 t. Vanilla 8 oz. Semi sweet chocolate, melted (Valhrona) 1/2 t. salt 1. Preheat oven to 350 degrees. 2. Butter ovenproof dish or individual ramikins 3. Combine eggs, cream, sugar, vanilla, salt and mix well. Whisk in melted chocolate 4. Add bread to mixture, let soak 25 min. until bread absorbs most of the eg mixture 5. Carefully fill baking dish 7/8 full with the butter 6. Place dish or ramekins in another larger pan and fill pan 1/2 way up with hot water (water bath). 7. Bake 30 to 49 min. until the center of custard is set. 8. Remove from oven and let set 15-20 min. before serving. 9. Serve with homemade whipped cream and I like white chocolate gelato. Garnish with mint and get creative. Keywords: Dessert, Chocolate, Easy ( RG817 )

I have a very good kitchen aid which came with a dough blade. It looks like the regular blade except its plastic, dull, and has no points. Has anyone ever used one of these before? From what I've read in my book, instead of using room temperature water, you should use cold water since the dough will heat up in the processor. Also, the book recomends to finish off the kneading by hand. She says that although it's possible to make all breads with only your hands, some of the wetter doughs are so sticky that it takes a seasoned professional - which I'm not! And from what I understand, these wetter recipes are some of the best breads. Does anyone have any tales, tips, advice or warnings about making bread dough in a food processor? Thanks! ~WBC

Potato Farls (potato bread) I am including this recipe because I have never seen this bread served anywhere apart from Northern Ireland. Eaten warm from the griddle, with butter dribbling off and down your chin, it's just heaven. Disproportionate pleasure for such a simple recipe. We call this bread "slim" at home - because it is flat.. not because it is slimming! 1 lb potatoes 1 c plain (all purpose) flour 2 oz butter 1 tsp salt Boil the potatoes until tender. Mash with the butter, then add the flour and salt and mix. Turn out onto a floured board and lightly knead to a smooth dough. (It is easier to get a smooth dough while the potatoes are still warm.) Half the dough and roll out into two circles about 1/3 of an inch thick. Cut these circles into quarters. Cook on a lightly greased flat griddle (or heavy frying pan or skillet) at a medium/high heat. They take a couple of minutes on each side to get golden brown. Eat warm with butter. You can reheat leftovers in the toaster. Good as part of a brunch. Keywords: Easy, Brunch, Snack ( RG792 )

Potato Farls (potato bread) I am including this recipe because I have never seen this bread served anywhere apart from Northern Ireland. Eaten warm from the griddle, with butter dribbling off and down your chin, it's just heaven. Disproportionate pleasure for such a simple recipe. We call this bread "slim" at home - because it is flat.. not because it is slimming! 1 lb potatoes 1 c plain (all purpose) flour 2 oz butter 1 tsp salt Boil the potatoes until tender. Mash with the butter, then add the flour and salt and mix. Turn out onto a floured board and lightly knead to a smooth dough. (It is easier to get a smooth dough while the potatoes are still warm.) Half the dough and roll out into two circles about 1/3 of an inch thick. Cut these circles into quarters. Cook on a lightly greased flat griddle (or heavy frying pan or skillet) at a medium/high heat. They take a couple of minutes on each side to get golden brown. Eat warm with butter. You can reheat leftovers in the toaster. Good as part of a brunch. Keywords: Easy, Brunch, Snack ( RG792 )

Scotch Raisin Bread My Daddy made this recipe every Christmas for as long as I remember. That makes sense because my sister remembers him making it in 1946. She was 7 years old and found it amazing that Daddy was cooking. That was the year I was born in October. He got out of the Navy after WWII in February. (Do the math. I am a Californian by conception.) The original recipe is a clipping from a newspaper taped into the inside cover of Mom’s Woman’s Home Companion general cookbook that I think she got when they were married in the 30s. As I grew up, I was tasked with cutting out the paper for lining the pans. I have a sneaking suspicion that Daddy made me reinvent the way to do this every year so that my geometrical skills would get a work out. He didn’t keep a pattern and I think that was deliberate. He used brown paper from grocery bags. My sister and I make several batches every holiday season as a tribute to Daddy, we even have his pans, and we give the loaves to family and friends. I still have to cut out the paper. But, we use parchment paper now and I keep a pattern. I think Daddy approves. 2 eggs 1 c sugar 2 c buttermilk 2/3 c molasses 3 c sifted flour 1 tsp salt 1 tsp baking powder 2 tsp baking soda 1-1/2 c rolled oats, uncooked (get the regular type, not quick) 1/2 c chopped nutmeats (Dad used walnuts or pecans) 1-1/2 c raisins Beat eggs until light, add sugar gradually and beat well. Add buttermilk and molasses and blend well. Sift together flour, salt, baking powder and soda and combine with rolled oats, nutmeats and raisins. Add to egg mixture stirring only enough to combine. Grease two 1 pound loaf pans. Line with brown paper and grease the inside of the paper. Divide the dough into the two pans. Bake at 350F for one hour or until done when tested with a toothpick. Store at room temperature for at least one day before slicing and serving. Serve with marmalade, jelly or cream cheese. Also great toasted with butter. Keywords: Dessert, Intermediate, Bread ( RG789 )

Scotch Raisin Bread My Daddy made this recipe every Christmas for as long as I remember. That makes sense because my sister remembers him making it in 1946. She was 7 years old and found it amazing that Daddy was cooking. That was the year I was born in October. He got out of the Navy after WWII in February. (Do the math. I am a Californian by conception.) The original recipe is a clipping from a newspaper taped into the inside cover of Mom’s Woman’s Home Companion general cookbook that I think she got when they were married in the 30s. As I grew up, I was tasked with cutting out the paper for lining the pans. I have a sneaking suspicion that Daddy made me reinvent the way to do this every year so that my geometrical skills would get a work out. He didn’t keep a pattern and I think that was deliberate. He used brown paper from grocery bags. My sister and I make several batches every holiday season as a tribute to Daddy, we even have his pans, and we give the loaves to family and friends. I still have to cut out the paper. But, we use parchment paper now and I keep a pattern. I think Daddy approves. 2 eggs 1 c sugar 2 c buttermilk 2/3 c molasses 3 c sifted flour 1 tsp salt 1 tsp baking powder 2 tsp baking soda 1-1/2 c rolled oats, uncooked (get the regular type, not quick) 1/2 c chopped nutmeats (Dad used walnuts or pecans) 1-1/2 c raisins Beat eggs until light, add sugar gradually and beat well. Add buttermilk and molasses and blend well. Sift together flour, salt, baking powder and soda and combine with rolled oats, nutmeats and raisins. Add to egg mixture stirring only enough to combine. Grease two 1 pound loaf pans. Line with brown paper and grease the inside of the paper. Divide the dough into the two pans. Bake at 350F for one hour or until done when tested with a toothpick. Store at room temperature for at least one day before slicing and serving. Serve with marmalade, jelly or cream cheese. Also great toasted with butter. Keywords: Dessert, Intermediate, Bread ( RG789 )

My second italian loaf, full size image here.(http://www.canamcaravan.com/breadfullsize.gif) The first one was a bit undercooked. The third loaf is in the oven now. My house smells AMAZING right now. Joe

For about a week now (ever since I managed to smash the glass door on our gas Kitchenaid range) I've been using the Weber grill to bake bread. And much to my surprise, the Weber produces a much better (crisper) crust than the Kitchenaid, although it is, you'll understand, far more basic. The Kitchenaid is convection. The Weber is covered, and fueled with natural gas. I use a baking stone, just as I did with the range. I try to keep the heat around 400 degrees, but it's cold outside, so I don't worry if it creeps up a bit. Anyone care to speculate as to why the results are better on an outdoor grill?

French Bread Dough (for bread machines) The dough is made in the bread machine, then taken out, shaped and baked in the oven. 10 oz water 1 T butter 3-1/2 c all purpose or bread flour 1-1/2 tsp sugar 1-1/4 tsp salt 1-1/2 tsp active dry yeast or bread machine fast rise yeast Add water and butter to pan. Add the flour, sugar, and salt. Tap pan to settle the ingredients then level them, pushing some of the mixture into the corners of the pan. Make a shallow well in the centre of the mixture, add the yeast. Lock the pan into the breadmaker. Select the dough setting. When cycle ends, place dough on floured surface and let rest for 15 minues. Roll dough into a 15x12 inch rectangle. Roll up tightly from long sidge, seal and taper ends. Place seam side down on a greased baking sheet, sprinkled with cornmeal. Cover and let rise for 45-55 minutes or until doubled in size. With a sharp knife, make 3 or 4 diagonal cuts on top of loaf. Combine 1 egg white and 1 tsp water and brush the top of the loaf with it. Bake in a 350 oven for 40 minutes or until golden brown. Keywords: Side, Bread Machine ( RG783 )

French Bread Dough (for bread machines) The dough is made in the bread machine, then taken out, shaped and baked in the oven. 10 oz water 1 T butter 3-1/2 c all purpose or bread flour 1-1/2 tsp sugar 1-1/4 tsp salt 1-1/2 tsp active dry yeast or bread machine fast rise yeast Add water and butter to pan. Add the flour, sugar, and salt. Tap pan to settle the ingredients then level them, pushing some of the mixture into the corners of the pan. Make a shallow well in the centre of the mixture, add the yeast. Lock the pan into the breadmaker. Select the dough setting. When cycle ends, place dough on floured surface and let rest for 15 minues. Roll dough into a 15x12 inch rectangle. Roll up tightly from long sidge, seal and taper ends. Place seam side down on a greased baking sheet, sprinkled with cornmeal. Cover and let rise for 45-55 minutes or until doubled in size. With a sharp knife, make 3 or 4 diagonal cuts on top of loaf. Combine 1 egg white and 1 tsp water and brush the top of the loaf with it. Bake in a 350 oven for 40 minutes or until golden brown. Keywords: Side, Bread Machine ( RG783 )

If you had a choice of one bread baking book (artisinal) which would it be? OK. You can have 2 choices. Thanks, Joe

This has been bothering me for a long time. I dwell in the Piemonte, the land of grissini (breadsticks), so I have always assumed that bread was just not that important in my neck of the woods. While there is occasionally good bread to be had, most local bakeries serve up 18 different shapes of the same, sorry 60% crust, 40% air bread that stales up within 5 minutes of exiting the oven. I have had Italian friends serve me that wretched bread TWO DAYS OLD, presumably solely for the purpose of sopping. And as I travel around Italy, I have come to realize that lame bread is not unique to my area. By the same token, I have traveled to the French border in Savoie with Piemontese friends, and watched them rave about (and eat prodigious quantities of) what seemed to me to be mediocre baguettes, so it clearly is not the case that they do not appreciate better bread than they generally eat at home. Now, none of this is to say that there is not unbelievably fine bread to be had in Italy. I can still recall the wonderful focaccia with a sprinkling of sea salt fresh out of the oven from the Giusti bakery in Lucca, not to mention that found many places in Liguria. And there are all of those wonderful crusty, dark peasant loaves in the south. And pizza in Napoli. And a large quantity of excellent quality bread for panini comes from somewhere. It is just that there is so seldom found great EVERYDAY breads, the Italian equivalent of the baguette (although there have been quality problems in France, too). I recently bought The Italian Baker by Carol Field, which contains, among other great stuff, a brief history lesson. For one thing, I never realized that bread more or less as we know it today is only a couple of centuries old in the western world. She claims that, in Italy, the bread-producing technology spawned in the 1950s caused much of the artisanal bread to be replaced with a product not unlike Wonder Bread in much of Italy. She also makes the case that artisanal breadmaking is on its way back in Italy, and the pendulum is about to swing the other way with vigor. It cannot happen soon enough for me! Anyone else have any theories, or better yet, facts, on this national crisis?

I'm thinking about making either a gargantuan gingerbread house or (most likely) mini-gingerbread houses for the school holiday party this year. But my wife is convinced that most kids don't like gingerbread. Anybody have thoughs on this? I know I loved it as a kid and both my little ones do too. Thanks!

Ling's post in Vancouver got me thinking: What restaurant in Philly has sweetbreads on le menu? I like the stuff, wouldn't mind having it more often. Only had it once, at Sammy's Roumanian in NYC.

Post your questions here -->> Q&A A Sampling of North Indian Breads Authors: Monica Bhide and Chef Sudhir Seth Introduction These breads are the taste of home for me -- wholesome breads prepared with simple ingredients and simple cooking methods. There are many different types of breads in North India. They can be prepared in the tandoor (clay oven, as is done in many restaurants), dry roasted, cooked on a griddle, or deep-fried. They can be prepared plain, or stuffed with savory or sweet filling, or just topped with mouthwatering garnishes. In the recipes below we are merely attempting to scratch the surface, presenting you with a glimpse of these magnificent breads. North Indian breads are prepared with various kinds of flours. The ones listed here use a whole-wheat flour known as atta and all-purpose flour. The dough is prepared in most cases without the use of yeast. (We have shown a special sweet bread here, called Sheermal, that is prepared using yeast.) Also, the tandoori breads are generally rolled out by hand not with a rolling pin. But in the recipes below, for ease of use for the home cook, we have used a rolling pin. As you will also see then, no special equipment is needed. We have prepared the breads in a traditional oven and in a non-stick skillet. (We have included some pictures towards the end of the lesson of a roti being prepared in a commercial tandoor.) A few tips: • Knead the dough well, adding only enough water or other specified liquid to make the dough the right consistency. • A must for preparing these breads is to let the dough rest as indicated. This will ensure that the dough softens and moistens, making it more pliable and easier to stretch • To prepare simple ghee (clarified butter) see below but for a in-depth discussion check out this wonderful thread in the India forum. (See the last few suggestions on preparing it by melting butter.) • You can also purchase ghee or clarified butter at your local Indian grocer or from www. Namaste.com. Clarified Butter (Ghee) Yields: About ½ cup ½ lb unsalted butter Heat a heavy pan over low heat. Add the butter, allowing it to melt. Once the butter has melted, increase the heat, bringing the butter to a simmer. The butter will start to foam. Reduce the heat and simmer for about 15 minutes. Watch carefully as it may burn. The milk solids will start to settle at the bottom, and the liquid butter will float to the surface. When the liquid butter becomes amber in color, remove it from from the heat. Cool to room temperature. Strain the amber liquid into a jar and discard the milk solids. Cover and store, refrigerated, for up to 6 months. Plain Naan Dough Naans are traditional Indian breads prepared in clay ovens or tandoors. They are commonplace on most Indian menus. We have tried here to present a simple dough for Naans and then two of the more unusual preparations for it: the Peshawari Naan and the Onion Kulcha. . • ½ cup milk • 1 teaspoon sugar • 1 cup warm water • 1 tablespoon yogurt • 1 egg • 4 cups of all-purpose flour (labelled "maida" in Indian grocery store) • 1 teaspoon salt • 1 teaspoon baking powder • 1 tablespoon vegetable oil (for baking tray) • 2 tablespoons clarified butter or ghee In a bowl whisk together the milk, sugar, water, yogurt and egg. Place the flour, salt and baking powder in a large shallow bowl. Mix well. Pour the liquid onto the flour and begin to knead. Continue kneading until you have a soft dough. If you need more liquid, add a few tablespoons of warm water. Knead for at least 10 minutes, or until you have a soft dough that is not sticky. Oil the dough. Cover the dough with a damp cloth and place in a warm place for 1½ - 2 hours, or until the dough has doubled in volume. Directions for plain naan: Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly dust the rolling surface and rolling pin with flour. Knead the dough again on the floured surface for about 5 minutes. Divide it into 8 equal pieces and cover with a damp towel or plastic wrap. Roll each piece into a ball and flatten it with your hands. Using a rolling pin, roll it out into an oval shape (about 8 inches). Using your hands, pull at both ends of the oval to stretch it a little. Continue until you have made 8 naans. Brush each oval with clarified butter. Place the naans on the baking sheet bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown. Peshawari Naan In this delightfully sinful recipe, the naan dough is stuffed with dried nuts and raisins and baked. Serve this warm right out of the oven for the best taste. 1 recipe prepared plain naan dough For the stuffing: • 1 tablespoon cashews (crushed) • 1 tablespoon almonds (crushed) • 1+1 tablespoons pistachios (crushed) • 1 tablespoon raisins • 1 teaspoon cilantro leaves, minced • 1 teaspoon sugar • 1 tablespoon Milk Mawa Powder (Dried whole milk powder) • 1 teaspoon fennel seeds, ground • 3 tablespoons melted butter or clarified butter Prepare the Naan dough. While the dough is resting, prepare the filling. Set aside 1 tablespoon of pistachios and the raisins. In a mixing bowl combine all the other filling ingredients. Add a few tablespoons of water to bind them together to form a lumpy consistency. Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour. Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly oil or flour your hands. Take one portion of the dough and roll into a ball between the palms of your hands. Flatten the ball. Place it on the floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter. Add a tablespoon of the filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour. Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter. Garnish with the reserved pistachios and raisins. Continue until you have made 8 naans. Brush each naan with clarified butter. Place the naans on the baking sheet and bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown. Serve hot. Onion Kulcha We present this recipe by popular demand. Here the naan is stuffed with a spiced onion mix and baked to perfection. 1 recipe prepared plain naan dough For the stuffing: • 2 small red onions, finely chopped • 1 tablespoon minced cilantro • 1 tablespoon Chaat Masala (www.namaste.com) • 1 teaspoon red chili powder • Salt to taste • 3 tablespoons melted butter or clarified butter • 2 teaspoons cilantro, minced for garnish • small boiled potato, grated (optional) Prepare the naan dough. While the dough is resting, prepare the filling. First, using the palms of your hands, squeeze out all the water from the chopped onions. If the onions still appear to be watery, add a small boiled grated potato to your filling. This will prevent the filling from spilling out of the kulcha. In a mixing bowl combine all the filling to form a lumpy consistency. Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour. Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly oil or flour your hands. Take one portion of the dough and roll into a ball between the palms of your hands. Flatten the ball. Place it on the floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter. Add a tablespoon of the filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour. Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter. Dip your fingers in water and moisten the surface of the kulcha very lightly. Sprinkle with a few minced cilantro leaves. Continue until you have made 8 kulchas. Place the kulchas on the baking sheet and bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown. Serve hot. Ande Ka Paratha This is a unique addition to your recipe collection. A mild and flaky bread, it is a small kid’s favorite at our home. Makes 8 parathas • 2 cups Indian atta flour (whole-wheat flour) • 1½ teaspoons table salt • 2+2 tablespoons melted butter or clarified butter • Water as needed • 8 eggs In a bowl combine the flour, salt and two tablespoons of clarified butter. Slowly begin to add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky or else it will not roll out well. Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes. Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour. Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter. Now fold the dough over itself. Take the folded dough and roll it around itself into a spiral. Tuck the end under. Do this for all eight dough balls. (This folding and rolling will make the paratha very flaky.) Now flatten the spiral and roll again on a lightly floured surface until about 5 - 6 inches in diameter. Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook for about 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly with butter and remove from heat. Put the paratha aside on a warm plate. Grease the same griddle a bit and break an egg on it. Cook the egg sunny side up. Place the cooked side of the paratha on the egg. Press down gently to break the yolk. Let it cook for a minute. Brush the top of the paratha with butter, flip carefully and cook for another minute or two until the paratha is no longer raw. Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked. Serve hot. Indian Bread Stuffed With Spicy Potatoes (Aloo Ka Paratha) This filled paratha is a very popular North Indian bread, served traditionally with homemade white butter and Indian pickles of your choice. • 2 cups Indian atta flour (whole-wheat flour) • 4 tablespoons semolina • 1½ teaspoons table salt • 2 tablespoons melted clarified butter or butter • Water as needed • 3 medium potatoes, peeled • 2 Serrano green chilies, seeded and finely minced • 1 tablespoon cilantro, minced • 1 1-inch piece fresh ginger root, grated • 1 teaspoon Chaat Masala • 4 tablespoons melted clarified butter or butter • A few tablespoons flour for dusting In a bowl combine the wheat flour, semolina flour, salt and two tablespoons of clarified butter. Slowly begin to add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky, or else it will not roll out well. Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes. While the dough is resting, prepare the filling. Boil the potatoes in enough water to cover for about 15 minutes. Drain. Put the potatoes in a bowl and mash them well with a fork. Add the green chilies, cilantro, ginger root, and chaat masala and mix well. Set this filling aside to cool. Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour. Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter. Lightly brush the surface with the clarified butter. Add a tablespoon of the potato filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour. Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter. Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook for about 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes. Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked. Sheermal A sweet bread, it is one of the few Indian breads that uses yeast. Keep the dough in a warm place to ensure that it rises. You can increase the amount of sugar if you like a sweeter taste. • 1 packet dry yeast • 1 teaspoon sugar • ¼ cup water • 1½ cups all-purpose flour • ¼ teaspoon salt • 2 tablespoons sugar • 2 eggs (separate 1 egg and set the yolk aside) beat the whole egg and the white together • 2 tablespoons melted clarified butter or butter • Extra flour for dusting • Pitted cherries/raisins for garnish Mix yeast with the sugar and 1/4 cup water. Set aside until frothy, about 5 - 10 minutes. Combine the flour, salt and sugar. Add the clarified butter, egg and yeast mixture. Knead until a smooth dough is formed. (You may need more warm water.) Set aside to rise until the dough doubles in size. Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly dust the rolling surface and rolling pin with flour. Knead the dough again on the floured surface for about 5 minutes. Divide it into 6 equal pieces and cover with a damp towel or plastic wrap. Roll each piece into a ball and flatten it with your hands. Using a rolling pin, roll it out into a disc. Continue until you have made 6 discs. Beat the reserved egg yolk and brush a little on each sheermal. Place a few cherries on the sheermal for garnish. Place the discs on the baking sheet and bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes, or until golden brown. Tandoori Roti We wanted to show how the tandoor is used to prepare breads. These pictures are of a special roti or bread, called Tandoori Roti, being prepared in the hot tandoor or clay oven. The basic recipe entails preparing a dough of whole-wheat flour. (See the paratha dough prepared earlier.) The flattened rolled out discs are then cooked in the tandoor until the dark spots begin appearing on the surface of the bread. Post your questions here -->> Q&A

Post your questions for A Sampling of North Indian Breads here.

I was asked recently about pretzel bread (her nomenclature). It seems she had this in a German themed restaurant. She described it as having a pretzel-like exterior, with the crunchy salt, but the inside was bread, neither hard nor chewy, just a nice bread. It was fairly small and oval like a roll. It was offered amongst a wide variety of different breads. Any clues as to what it might be? She’d like to recreate it at home or buy it from the baker. We assumed it wasn’t baked on premises just because of the wide variety of breads that were offered. I told her to call the restaurant and ask them. Any clues as to what it might be?

Hi everyone, I've been toying with the idea of experimenting with machineless breadmaking. Like many, I adore bread, and a good hot loaf of Italian bread is one of my favorite things in life. Is it realisitic to make a homemade italian loaf at home, with a standard oven, etc? Is this a good bread for a beginner to start out with? And if not, what would be? One of my other loves are onion rolls - stuffed to the max with onions and poppy seeds. Does anyone have any good beginners recipes, or any tips or advice to share on this subject? Thanks ~WB

I was in Granville island yesterday and noticed the huge line by Terra Breads bright and early at 9am. I walked by the stall and noticed they have a huge selection! I thought I'd ask for recs on some of your favorites before I splurge on a loaf though ($4+ bucks a loaf is pretty hefty when you're still in school. ) I've seen their breads at other gourmet groceries, but usually they only have a small selection. canadiancook mentioned that Heringer's in Steveston carries their bread--does anyone know how long the loaf stays fresh? And what are some of your other favorite breads available in the city? I'm partial to the asiago and olive ciabatta you can get at Urban Fare and Save-on-Foods. I can eat the whole loaf for lunch. I also like their crispy-crusted sourdough bread. Once, I wanted to buy 2 loaves but they were out, so they baked some fresh for me (took about 20 minutes? I guess the loaves were partially baked beforehand.) I ate it while it was still hot. Delicious. Ok I'll stop rambling now...

Post your questions here -->> Q&A A Sampling of South Indian Breads Authors: Monica Bhide and Chef K.N. Vinod Introduction Kerala, situated in the southern part of India, is one of the most blessed places in the world. It is a gorgeous state boasting luscious green landscapes, magnificent waterscapes, and a cuisine to match. It also boasts a unique and healthy cuisine that has benefited greatly from the influx of settlers and traders throughout the history of India. Kerala hosts Hindus, Christians and Muslims and reflects Portuguese, Chinese, Dutch, French, Arabic and of course the British influence in its cuisine and culture. Chef Vinod, his charming mother, Pushpavathy, and I would like to present to you some of the unique breads from Kerala. We have borrowed a few from the south Indian state of Tamil Nadu as well ( the Dosas and the Idlies) to give you a birds-eye-view of the breads of South India. Most Westerners are more familiar with the standard North Indian breads that are available here in most restaurants, the Naan, the Tandoori Roti etc. We would like to introduce you to an entirely different concept of bread. Perfectly steamed breads made with rice flour and coconut. Some sweetened with jaggery (cane sugar), some drunk with pickles, others alive with peppers. Come join us on this wonderful journey into a world that will entice you. This is a mere sampling to whet your palate. You will notice that some of the preparations require special utensils. We have tried to show you the authentic way in which these dishes are prepared (at the Chef’s home in DC). Where possible we have indicated alternate utensils for the home cook. Many of the utensils, ingredients etc. can be purchased from www.namaste.com (Unfortunately, they do not ship outside of the United States). Banana leaves are readily available at most Korean or other ethnic food stores. A tip: Be sure to read the recipe completely before you begin. Please note that these are the Chef’s rendition of these recipes. There are always regional quirks and variations. Chef Vinod and his mother Pushpavathy. Cracking the Coconut We wanted to start with the basics! This will show you how to crack a coconut. Step 1: You can see that the Chef is holding the coconut and breaking it with large sickle-like knife. I would suggest you take it outside and bang it once or twice on hard cement!! Step 2: Here you can see the cracked coconut. (If you like, drink the water, which is unbelievably sweet. It's even better if you have green, young, tender coconuts). The water of this mature coconut may not be that sweet. Step 3: Here are two very traditional methods of grating the coconut. In the first method, Pushpavathy is sitting on the floor with a floor-based grater and in the second one, we have the grater fixed to the side of a table. Step 4: Being ever practical (remember – “What would your mom say”) I suggest you can also buy a bag of grated coconut, now so easily available! Puttu: Rice flour moistened and mixed with grated coconut and steamed. Ingredients • 1 cup rice flour • ½ cup grated coconut • 1 teaspoon cumin • ½ cup water • Salt to taste Method Mix all the ingredients and set aside. This recipe uses a pressure cooker and a very special cylinder called a Puttu Kutti (some people use bamboo). We will show two different ways to prepare this dish – one using the cylinder (hollow at one end, small hole at the other), one using a coconut shell. You can also create your own contraption to prepare this dish (see method 3 below). Method 1 Add about 8 cups of water to your pressure cooker. Cover and allow the pressure to build. In the meantime, using a spoon, fill the cylinder with mixture. Be sure to pack it tight Place the cylinder on the steam nozzle of the pressure cooker. Cover. Steam for about 3 -4 minutes. Remove the cylinder from the heat. Use a spatula to push out the steamed rice flour cake onto a plate. Repeat process until all the dry mixture has been used up. Serve hot. Method 2 Here we used a coconut shell to prepare the Puttu. Drill a small hole in the bottom of one of the coconut shell halves. Fill the half shell (with the hole), with the mixture. Place the shell on the steam nozzle of the pressure cooker. Cover with the other coconut shell. Steam for about 3 -4 minutes. Remove from the heat. Use a spatula to push out the steamed rice flour cake onto a plate. Repeat process until all the dry mixture has been used up. Serve hot. Method 3 Heat water to a rolling boil in a deep dutch oven or a deep pan. Place a hollowed cylinder in the center (hollowed at both ends). Place the coconut shell (with mixture as described in method 2) on the cylinder and follow directions in method 2. This dish is best served hot. It is traditionally served with bananas, Indian wafer (papadams) and black chickpeas. (We ate it with North Indian style with chick peas). Pushpavathy indicated that in some places in South India, it is also eaten with plain sugar. Puttu Served with plantain and channas Ada: Steamed and stuffed rice flour bread Ingredients • 4 cardamom seeds • 2 small lumps of jaggery • 7 tablespoons grated coconut • ¾ cup hot water • 2 cups of rice flour • A pinch of salt Method Roughly pound the cardamom seeds. If you use a mortar and pestle to pound the seeds, remove the skins after pounding. Alternatively you can use a spice mill, in which case you would leave the skins on. Using a grater, grate the jaggery. Add the powdered cardamom to the jaggery and set aside. In a bowl, mix the water, rice flour and salt. Knead into a loose dough. Divide the dough into seven equal parts. Heat a skillet or griddle or a hot plate on high heat. While the skillet is heating, prepare the bread. Place a banana leaf on the counter top. With moistened hands, place one dough ball on the leaf. Gently begin to press the dough out. Keep pressing and stretching until the dough is about 8 inches in diameter. Now we will add the stuffing. Stuffing 1: Using a spoon, spread about 1 tablespoon of coconut on flattened dough. Stuffing 2: In a small bowl, mix a tablespoon of coconut with a tablespoon of the jaggery mixture. Spread on the flattened dough. Fold the banana leaf into half, press down gently. (If the leaf is too large, trim the edges.) Repeat for all the dough balls. Place the folded banana leaf on a skillet. Brown for 3 minutes on each side (it might be a bit longer depending on how high your heat is). Cover and steam for about 7 – 8 minutes. Serve hot. The perfectly melted and caramelized jaggery oozes sinfulness from the bread. Another version of this dish is called the Kozhi Katta – here the dough is tighter and is stuffed with jaggery and steamed. Pathiri A divine and delicate bread made by the Muslim community (also known as the Moplahs of Kerala). This is the Chef’s own rendition of this South Indian classic. Prepare the dough as you would for Ada. (Some people use coconut milk instead of water to prepare this dough.) A touch of cumin seeds may be added for taste. It is prepared in a similar method as the Ada. The difference is that the dough is flattened out much thinner to obtain the “flat bread” appearance. Serve hot. Dosa One of the most famous South Indian breads. A perfect crisp crepe-like bread prepared with rice and dal (lentil). These days, you can buy packaged mixes from your local Indian grocer. They save the soaking and fermenting time. (you can also purchase these online at www.namaste.com.) Ingredients • 4 cups long grain rice • 1 cup white urad dal ( also called Dhuli Urad) • ¾ cups water (approximately) • Salt to taste • 2 -3 tablespoons vegetable oil Method Soak the dal in water for at least 3 -4 hours. Drain and set aside. Soak the rice in water for at least 4 – 6 hours. Drain and set aside. Put the the dal and a few tablespoons of water into a blender. Blend to a smooth consistency. The trick here is to try to do with it as little water as possible. Remove from blender and place in a bowl. Now add the rice and salt to the blender, again with ½ cup of water. Blend to a paste – this will not be as smooth as the dal paste. Add more water if needed. Add the rice batter to the dal batter and mix well. Your batter should have the consistency of thick pancake batter. Leave the batter to ferment overnight. This needs a warm environment. I generally warm the oven. Turn it off and then place the batter in it to ferment. An oven with a pilot light works well as well. Now we are ready to make the dosas. Heat a non-stick skillet. Using a paper napkin, dipped in a bit of oil, wipe the skillet. Using a small glass bowl or a metal bowl (anything with a flat base), pour a ¼ cup of batter onto the skillet. Using the bowl, make concentric circles to spread out the dosa. Sprinkle a few drops of oil to prevent the dosa from sticking. You will begin to see small bubbles forming and the dosa will begin to crisp. Using your spatula, carefully roll the dosa off the skillet. Serve hot. There are many ways to stuff the dosas. You can also eat them plain with your choice of chutneys. See the Indian Forum for some lively discussions on Dosa and some noteworthy chutney recipes. Uttapam: A savory pancake topped with chopped bell peppers, onions and cilantro. Serve with your choice of chutney. Ingredients • Leftover Dosa batter • 1/4 cup, each, chopped bell peppers, onions and cilantro leaves Heat a non-stick skillet on medium heat. Pour a ¼ cup of batter onto the skillet. (If you have a large skillet you can make more than one at a time). Add a generous helping of the mixed peppers. Cook for about 2 minutes. Flip over and cook for another 4 -5 minutes. Serve hot. Appam Madhur Jaffrey once described Appam as a marriage between a French crepe and an English muffin. This classically Keralite dish consists of rice batter mixed with coconut and fried like a pancake in a wok called cheena chatti (This wok gets its name from the fact that it was historically a Chinese utensil. This shows the influence of the Chinese on this cuisine). Ingredients • 1 cup rice • ½ cup water • ½ cup coconut milk • Salt to taste • 2 tsp.sugar • Pinch of baking soda Soak the rice overnight. Drain. In a blender, blend the rice with 1/2 cup of water and half cup of coconut milk. Place the batter in a bowl. Take about 3 tablespoons of the batter and place it in a small non-stick pan. Bring it to a boil. Remove from heat and add it back to the main batter. Mix well. Leave to ferment overnight (see directions under Dosa for fermentation environments). Add salt, sugar and baking soda to the batter. Mix well. Adjust the consistency if necessary with water (Pancake batter consistency). Heat a small (about an 8 inch) skillet. Add about a ¼ cup of the batter. Swirl the pan so that batter sticks to the sides. It will remain a bit thick at the center (think – French crepe on the sides, English muffin at the center). Cover and steam for about 2 -3 minutes. Once the appam is cooked, the sides appear lacey and the center is spongy. Remove gently from the skillet. Serve hot. Appams are traditionally served with mutton or chicken stew. Idlies These are another famous South Indian treat. These steamed rice cakes have found a happy home in almost every South Indian restaurant abroad. They are served with chutneys and the tantalizing Indian lentil based Sambhar. Many people swear the best way to eat them is warm, drizzled with hot clarified butter (Ghee). Ingredients • 2 cups rice • ¾ cups white Urad Dal • Salt – to taste • For stuffing – Your favorite Indian Pickle *(optional) • cooking spray Method Please note that this dish needs the Idli steamers. You can purchase these at your local Indian grocer or at www.namaste.com. Alternatively you can steam these in small bowls placed in steam baths. These can also be microwaved (a few tablespoons in a glass bowl, and about 4 minutes in the microwave) – although this does alter the taste. They are best steamed. Soak the rice and dal together for 4 – 5 hours. Drain. In a blender, blend the dal and rice separately with a few tablespoons of water to a pancake-like consistency. The Dal should be ground very smooth to make the idli light and fluffy. Mix the ground dal and rice together and let it sit to ferment overnight. Add salt to taste and mix well. Using a cooking spray such as Pam, grease the Idli steamers. Now heat water in a deep pan (the pan needs to be deep enough to hold the steamers and it needs a lid). Place a few tablespoons of batter in each holder If you are going to prepare stuffed Idlies, pour in about a tablespoon of the batter and add half teaspoon of the pickle and then top it off with more Idli batter. (You can use any thick chutney like Mint, Coriander, Tomato or anything of your choice.) Place the steamer inside the deep pan. Cover and steam for about 7 – 8 minutes. Idlies are done (like cakes) when they pass the toothpick test. Uncover. Sprinkle a few drops of water on the idlies. Remove with a sharp knife. Serve hot. Post your questions here -->> Q&A

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