Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

The Bread Topic (2016–)


Recommended Posts

1568818939_sourdoughbakefebruary6th20191.thumb.jpg.d77099b1c813bfe57d98d6f1dfb4b2f3.jpg

First bake from the new sourdough starter.

 

Made a biga last night using 60g of the discard from stage two in the process.

This morning I added another 50g from the discard before feeding Stage three.   And for insurance

I added just one g of yeast.    

1738713713_SourdoughBaguetteFebruary6th2019.thumb.jpg.792ef2f98cd3002498d1eb0142911334.jpg

Three batards, one baguette and two small baguette bun size. 

 

1999506290_sourdoughbakefebruary6th2019.thumb.jpg.e034fb78724964b629b3b8b6cd7b7867.jpg

723147730_sourdoughbakefebruary6th20193.thumb.jpg.7fa211e39a9c489460ba8cd414370902.jpg

 

Really happy with the crumb and shine.

724702885_sourdoughbakefebruary6th20192.thumb.jpg.280df7efddd303dff4c000b243847d6c.jpg

Moe had one of the small ones while still warm.  With butter. 

 

And all but one of the Batards were baked in the CSO.  I love that little oven. 

  • Like 7
  • Thanks 1
Link to post
Share on other sites
7 hours ago, JoNorvelleWalker said:

@Ann_T why rye flour for the starter?

 

@JoNorvelleWalker, I use it because that is what is recommended in Amy Scherber, owner of Amy's Bread in NY.

"RYE STARTER
From AMY'S BREAD

This starter is begun with rye flour because rye just LOVES to
ferment and is an easier starter to get going than a wheat
starter. When I first made it, it had a bubble or two within a
couple hours.

The procedure is to start it with rye flour, then transform it by
changing what you feed it. The original rye will dilute to nothing
over time and you'll end up with a white flour (or whatever other
grain you choose, it could be whole wheat or pumpernickel, or you
could leave it as a rye starter) and water based starter, but it
had the advantage of beginning it's life from highly fermentable
rye flour."

 

A rye starter is easy to get going and easy to maintain.  Unlike some starters that take weeks of feeding before you can actually use them,

I started this one on Sunday night and was baking with it yesterday.     Also, it doesn't break down if you neglect it.  It is easy to bring back to life. 

I've done that a few times.    And I know if I let my starter go to long, I can just toss it out and start a new one and have it fully active in a short time. 

 

And once it is established you can spin it off into a white starter if that is your preference.    

 

It only takes about 60g or two ounces in a biga or levain to make a 1000 g batch of bread dough. Where some starters call for a cup or more.  

 

There is probably some scientific explanations to use rye but I have never had much of an interest in the science of it. I just like being able to grow a starter and use it to make bread.


 

  • Like 3
Link to post
Share on other sites
1 hour ago, Ann_T said:

@JoNorvelleWalker, I use it because that is what is recommended in Amy Scherber, owner of Amy's Bread in NY.

"RYE STARTER
From AMY'S BREAD

This starter is begun with rye flour because rye just LOVES to
ferment and is an easier starter to get going than a wheat
starter. When I first made it, it had a bubble or two within a
couple hours.

The procedure is to start it with rye flour, then transform it by
changing what you feed it. The original rye will dilute to nothing
over time and you'll end up with a white flour (or whatever other
grain you choose, it could be whole wheat or pumpernickel, or you
could leave it as a rye starter) and water based starter, but it
had the advantage of beginning it's life from highly fermentable
rye flour."

 

A rye starter is easy to get going and easy to maintain.  Unlike some starters that take weeks of feeding before you can actually use them,

I started this one on Sunday night and was baking with it yesterday.     Also, it doesn't break down if you neglect it.  It is easy to bring back to life. 

I've done that a few times.    And I know if I let my starter go to long, I can just toss it out and start a new one and have it fully active in a short time. 

 

And once it is established you can spin it off into a white starter if that is your preference.    

 

It only takes about 60g or two ounces in a biga or levain to make a 1000 g batch of bread dough. Where some starters call for a cup or more.  

 

There is probably some scientific explanations to use rye but I have never had much of an interest in the science of it. I just like being able to grow a starter and use it to make bread.


 

 

Question for @Ann_T

My KAF starter arrived yesterday and I followed their directions to begin; mix starter with ¼ cup warm water, mix, then add 2 cups AP and another 8 oz. warm water.  Can I add the rye flour today when I'm going to begin with step 2.

" . Stir the starter and measure out 4 ounces (about 1/2 cup) to feed. The remaining starter (called “discard”) can be thrown away or used in recipes calling for sourdough discard. To the 4 ounces (about 1/2 cup), add 4 ounces (1/2 cup) water and 4 ounces (1 scant cup) flour. Stir well, cover, and let sit until the starter bubbles and increases in volume, about 6 to 8 hours."

If so, will there be any benefit or is it irrelevant now?

 

Link to post
Share on other sites
19 minutes ago, lindag said:

 

Question for @Ann_T

My KAF starter arrived yesterday and I followed their directions to begin; mix starter with ¼ cup warm water, mix, then add 2 cups AP and another 8 oz. warm water.  Can I add the rye flour today when I'm going to begin with step 2.

" . Stir the starter and measure out 4 ounces (about 1/2 cup) to feed. The remaining starter (called “discard”) can be thrown away or used in recipes calling for sourdough discard. To the 4 ounces (about 1/2 cup), add 4 ounces (1/2 cup) water and 4 ounces (1 scant cup) flour. Stir well, cover, and let sit until the starter bubbles and increases in volume, about 6 to 8 hours."

If so, will there be any benefit or is it irrelevant now?

 

 

 

@lindag, I've never purchased a starter, I've always made my own.  But I don't see why you couldn't feed your new starter using rye.  I'm not sure of the measurements that your starter calls for.  I maintain a 12 ounce starter.  Feeding is 6 ounces of starter and 3 ounces of rye and 3 ounces of spring water.  Never tap water.   And I only use about 60g or 2 ounces of starter to make the preferment.    And I use the discard for that.  I leave it overnight to rise/develop before adding to a batch of flour. My normal measurements taking into account that the biga has 220g of flour and 220 grams of water, I add another 780g of flour and 530g of water for a 1000g bread dough. 


 

  • Thanks 1
Link to post
Share on other sites
4 minutes ago, ElsieD said:

@Ann_T does the rye flour have to be organic?  I never use rye flour so having to buy a whole bag would be a waste whereas I can just buy what I need from Bulk Barn.

 

I would assume you are fine with any good quality rye flour.  Just buy enough to get the starter going.  And once you know it is good, buy more. 

 I have access to organic and although it is more expensive it only costs me $12.00 for a 2 kilo bag.  And  that won't last me long, especially if I make

a batch of sourdough rye bread.  

  • Like 1
Link to post
Share on other sites

I posted this same question in the topic The Bread Bible by  Rose Levy Beranbaum but I didn't recognize any of the posters names so since my question is about pizza dough, I thought I would ask here, as well.  On page 90 she gives a recipe for pizza dough that she says is enough for 2 people.  Is it?  The recipe calls for 3/4 cup plus 1 tablespoon flour.  It seems to me that is not very much.

Link to post
Share on other sites
5 minutes ago, ElsieD said:

I posted this same question in the topic The Bread Bible by  Rose Levy Beranbaum but I didn't recognize any of the posters names so since my question is about pizza dough, I thought I would ask here, as well.  On page 90 she gives a recipe for pizza dough that she says is enough for 2 people.  Is it?  The recipe calls for 3/4 cup plus 1 tablespoon flour.  It seems to me that is not very much.

Would strike me it would have to be two people who weren't very hungry.

 

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to post
Share on other sites
52 minutes ago, kayb said:

Would strike me it would have to be two people who weren't very hungry.

 

 

Thanks.  That's what I thought.  I'll make two batches so that if I need more, it will be there.  If there is any left, I'll freeze it.

Link to post
Share on other sites
On 2/7/2019 at 4:52 AM, Ann_T said:

1568818939_sourdoughbakefebruary6th20191.thumb.jpg.d77099b1c813bfe57d98d6f1dfb4b2f3.jpg

First bake from the new sourdough starter.

 

Made a biga last night using 60g of the discard from stage two in the process.

This morning I added another 50g from the discard before feeding Stage three.   And for insurance

I added just one g of yeast.    

1738713713_SourdoughBaguetteFebruary6th2019.thumb.jpg.792ef2f98cd3002498d1eb0142911334.jpg

Three batards, one baguette and two small baguette bun size. 

 

1999506290_sourdoughbakefebruary6th2019.thumb.jpg.e034fb78724964b629b3b8b6cd7b7867.jpg

723147730_sourdoughbakefebruary6th20193.thumb.jpg.7fa211e39a9c489460ba8cd414370902.jpg

 

Really happy with the crumb and shine.

724702885_sourdoughbakefebruary6th20192.thumb.jpg.280df7efddd303dff4c000b243847d6c.jpg

Moe had one of the small ones while still warm.  With butter. 

 

And all but one of the Batards were baked in the CSO.  I love that little oven. 

 

That is a gorgeous crumb! Very much worthy of the long wait.

Link to post
Share on other sites

I know that I have mentioned this before.  BUT, I LOVE THE CSO.

667234404_SourdoughBakeFebruary8th2019.thumb.jpg.39b722f6a74d0fb207f68950ed333f87.jpg

 

I had an unexpected snow day on Friday.  Since I wasn't going into work I decided to bake.  I fed the starter and then used the discard in another batch of bread dough.

 

I have been baking one loaf at a time on a stone in the CSO and baking three at a time in the Oster oven.    Although the Oster bakes fine, it doesn't steam, and there is a difference in the crust in appearance.  

826322042_SourdoughBakeFebruary8th20191.thumb.jpg.15f442b0280df2111255ab4934a89801.jpg

 

The CSO creates a beautiful shine on the crust.   And the crust seems to be thinner with a nice crackle. 

 

I started each loaf in the CSO on the Bread steam setting.   Gave each loaf 12 to 14 minutes before transferring to the stone in the Oster.  

Another advantage to finishing in the Oster is I'm no longer worried about the top of a loaf burning in the CSO.  Usually in the CSO I need to slide a piece of foil over the top of the loaf for the last 5 minutes or so, to prevent the tops from becoming to dark or burning. 

 

I'm seriously debating buying a second CSO.  Missed a sale Friday at Best Buy.  The CSO was on for $199. CAD.    

 

  • Like 6
  • Delicious 1
Link to post
Share on other sites

I have been bingeing with bread lately.  Almost every day I've made a loaf of something or other.  I ran across this recipe from  King Arthur Flour and can't stop thinking about it.  I don't have the rum extract so it will have to wait for a trip to the grocery store but I'll definitely be baking it very soon.

Link to post
Share on other sites
On 2/10/2019 at 7:13 AM, lindag said:

I have been bingeing with bread lately.  Almost every day I've made a loaf of something or other.  I ran across this recipe from  King Arthur Flour and can't stop thinking about it.  I don't have the rum extract so it will have to wait for a trip to the grocery store but I'll definitely be baking it very soon.

 Moe would love that bread.   

1505748584_MorningafterFebruary11th2019.thumb.jpg.3260d18fcd950c89c832168b1ae12254.jpg

 

We had a major snow storm here yesterday, somewhere between 12" and 15" ,  and we are expecting another today.   So I'm staying in and having another bake day. 

 

233098688_BigaOvernightriseFebruary11th2019.thumb.jpg.d440a9d0b05839d4c4fe052028e2e0b1.jpg

 

Fed the starter last night and made a biga

 

233098688_BigaOvernightriseFebruary11th2019.thumb.jpg.d440a9d0b05839d4c4fe052028e2e0b1.jpg

 

and I am planning on making some different loaves today.  

Maybe Kalamata and Parmesan,  Roasted Garlic and  Cheddar and maybe one more. Haven't decided what yet. 

 

Biga Overnight rise February 11th, 2019 1.jpg

  • Like 5
Link to post
Share on other sites

@Ann_T  I bought organic rye flour (cost was 45 cents!) And started the starter.  Phase 2 is happening now and it has already doubled after only 3 hours.  I'm so glad you posted about this.    On the bottom of the instructions, you have added a note.  Are you able to tell me about how much water to add and how many loaves this makes?

Link to post
Share on other sites
6 minutes ago, ElsieD said:

@Ann_T  I bought organic rye flour (cost was 45 cents!) And started the starter.  Phase 2 is happening now and it has already doubled after only 3 hours.  I'm so glad you posted about this.    On the bottom of the instructions, you have added a note.  Are you able to tell me about how much water to add and how many loaves this makes?

 

@ElsieD, Do you mean when you are ready to start a dough using the starter?  Do you plan to start with a biga?

Link to post
Share on other sites
20 minutes ago, Ann_T said:

 

@ElsieD, Do you mean when you are ready to start a dough using the starter?  Do you plan to start with a biga?

 

The biga instructions are clear and I have made and used biga before.  It is where the note says to add 4 cups of flour and enough water.......it is that water I am wondering about.  I realize the amount can vary depending on humidity levels but I am wondering what to use as a starting point.

Link to post
Share on other sites

@ElsieD, that must be one of the older posts, before I switched to the metric scale and to the stretch and fold method.

 

Here is the formula that I have used for the last 5 years. 

 

The biga is 220g of flour and 220g of water.  So for a 1000g batch of dough you want to add the biga to 780g of flour to equal 1000g (780 + 220)  and 530g of water for 75% hydration.(530 + 220)  If you want a lower or higher  hydration just adjust.

 

I never adjust for humidity when using the scale.   It is more accurate regardless of the flour you are using.  

 

 

  • Like 1
Link to post
Share on other sites
39 minutes ago, Ann_T said:

@ElsieD, that must be one of the older posts, before I switched to the metric scale and to the stretch and fold method.

 

Here is the formula that I have used for the last 5 years. 

 

The biga is 220g of flour and 220g of water.  So for a 1000g batch of dough you want to add the biga to 780g of flour to equal 1000g (780 + 220)  and 530g of water for 75% hydration.(530 + 220)  If you want a lower or higher  hydration just adjust.

 

I never adjust for humidity when using the scale.   It is more accurate regardless of the flour you are using.  

 

 

 

Thank you.  I have updated my info.  Here is a picture of what I have.  The bottom of the red stick-on shows the level it was at this AM after I added flour and water.   That was 36 hours or so after I first mixed it.  I think it's coming along nicely.  Next time I will add bread flour and slowly change it to a white starter.  Successfully, I hope.

20190211_142623.jpg

  • Like 1
Link to post
Share on other sites

@Ann_T I have one more question, if you don't mind.  Tonight I will be adding the 3 ounces each of water and flour as called for in phase 3.  My question is, when can I start using it?  Thank you again.  You have been very helpful.

Link to post
Share on other sites
26 minutes ago, ElsieD said:

@Ann_T I have one more question, if you don't mind.  Tonight I will be adding the 3 ounces each of water and flour as called for in phase 3.  My question is, when can I start using it?  Thank you again.  You have been very helpful.

 So you are starting Stage Three which is the maintenance stage.  From now on when you feed it, you will measure out 6 ounces of starter and feed it with three ounces of water and three ounces of flour.   Once it has doubled it can go into the fridge or you can feed it again using the same formula but use the discard in a biga. . I make the biga at night and leave it on the counter to rise, and then add it to a batch of dough in the morning.

 

What I would do tonight though is instead of tossing the discard , I would add it to a biga and when you make bread with it, I would also add just one gram of yeast for insurance. That is what I did when I was feeding Stage three.  

 

Link to post
Share on other sites

25880614_SourdoughOliveandParmesanFebruary11th2019.thumb.jpg.9b71427dd38d44401c43759aedcd12e8.jpg

Today's bake. 

1586030170_SourdoughOliveandParmesanFebruary11th20191.thumb.jpg.1b1e5396f99e00c3fc5bcd329a58b2b0.jpg


Sourdough Kalamata Olive with Parmigiano-Reggiano and

 

1966167091_SourdoughRoastedGarlicandCheddarandsmokedGoudaFebruary11th2019.thumb.jpg.0235a2ad6067bc1b90c5cd3e30de62eb.jpg

Roasted Garlic with both cheddar and smoked Gouda.

The power went off just as I was going to take a picture of the sliced Roasted Garlic and Cheese, so I had to use the flash light on my phone.

 

Thankfully it wasn't off long because I still had two baguettes proofing.  In the oven now.  Fingers crossed that the power stays on. 

  • Like 7
Link to post
Share on other sites
  • Similar Content

    • By Darienne
      So I am gluten-free for a month anyway...along with sugar-free, dairy-free, coffee-free...and so far so good...except for the bread part. 
       
      Ed bought two kinds of gluten-free bread for me to try last week at a regular grocery store in Ontario.  The whole grain bread was from Little Northern Bakehouse and it was awful, both untoasted and toasted.  The sandwich bread was from Glutino...now there's an appealing name...and it was even worse.
       
      Is there such a thing as a passable...not good...just passable...gluten-free bread to buy in a grocery store in Ontario?  No American brands need apply...I won't be able to buy them in East Central Ontario in a small size city.
       
      Thanks. 
    • By Mutleyracers
      Hi all. I hope you are well. I am just into baking bread due to lockdown and need help. Ideally I would like modernist bread but the wife is not quite agreeing to that yet. So I would like some where to start for now until she comes around to the idea. After she has tasted all my amazing breads I make. 
       
      I would like this to be in metric rather than imperial.
       
      Thank you 
    • By Mutleyracers
      Hello everyone. I hope you are all keeping well in these strange times. 
       
      I am Lee. I live in the UK and have been on lockdown since the 16th of March. Like many people I have started getting into bread from listening to the modernist bread podcast. Now i don't have the book (wife won't let me yet, but i am working on it. So I have been trying bread recipes online. I have a Combi Steam oven which I use but all my loaves end up a little sticky in the middle. I have tried a basic white bread loaf with Diax and Jim Lahey's no knead in a pyrex dish. 3 x each so far and they are all a little sticky in the middle. When I squeeze the bread innthe middle it springs back a little but could be turned into a dough ball i think. 
       
      Any way, I have come on here in search of advice.
       
      Kind regards Lee 
    • By curls
      Couldn't find a topic devoted to sourdough discard cooking, so thought I would start one and see how much interest it would generate. Moderators, if there is a topic, please merge.
       
      Recently I have begun making sourdough bread and am caring for a sourdough starter. Since there is currently some difficulty finding flour (due to COVID-19 related supply chain issues, etc.) I don't want to throw out any of my sourdough starter. I am also following guidance from King Arthur Flour and Cooks Illustrated for working with a small sourdough starter (10 g. flour | 10 g. water | 10 g. sourdough starter) and using recipes that use smaller amounts of sourdough starter or only building my starter up if called for by a recipe.
       
      I have made the following recipes and would make them again:
      - King Arthur Flour sourdough discard crumpets. https://www.kingarthurflour.com/recipes/sourdough-crumpets-recipe
      - King Arthur Flour sourdough discard waffles. I used a mix of yogurt & milk instead of buttermilk but otherwise made the recipe as written.  https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe
       

       

       
      What are you doing with your sourdough discard?
    • By gsquared
      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
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...