French Loaf

I know I have been away for a while… haven’t tried anything new (to be specific). I have been baking and cooking…just the same things. But 2 days ago I found this bread recipe. I love my breads… so had to make it. Yes of course, I used my new Kitchen Aid Stand mixer (loooove it)

This was another easy bread after the wonderful Basil Rosemary Foccacio. Quick to make, it tastes awesome!!! I got this from Robin at Keep Home Simple – a sweet blog by a stay at home mom with some budget friendly ideas.

So without further adieu… the recipe!

French Bread Loaf
from Keep Home Simple

Ingredients:

2-1/2 cups Warm Water
2 Tbsp Yeast
2 Tbsp Sugar
1 Tsp Salt (I would use 2 next time)
3 Tbsp Oil
5-1/2 to 6 cups Flour (I used 6 Cups)

    Procedure:

    1. Add yeast and then sprinkle the sugar over the 2 1/2 cups of water.  Let it sit for about five minutes until you see the yeast get all bubbly on top.

    2. Stir in the salt, oil, and flour. (I used Kitchen Aid Stand Mixer)

    3. Knead the dough for a few minutes until it is smooth and pulls away from the bowl.

     
    4. Then cover your bowl with a warm wet towel and let the dough sit for about 15 minutes.

    Tip – turn your microwave on for two minutes and set your bowl of bread dough in the warm microwave for the 15 minutes.  This warm environment makes the bread rise a lot faster.

    5. Divide the dough into two long loaves (rolling like a jelly roll and tucking in the ends). Place both loaves side by side on a greased cookie sheet. Then take a knife and slash the tops of each loaf diagonally. (My dough was soft and I could not make slits…so after 25 minutes I opened the oven and made some slits-not sure if that was good or bad)

     6. Allow the loaves to sit for a few minutes while you preheat your oven to 375. Bake for 30-35 minutes until golden brown.

    **Optional: For an extra crunchy crust, mix together one egg white with 1 T. cold water and brush on cooked bread and cook for another 3 minutes.

    Yum! It’s soft in the middle and slightly crunchy on the outside. Inspite of my boo boo…Yes I did Boo Boo… 

    So I did not see the Capital T (tbsp) and small t (tsp) in the recipe… so I just added 2 tsp of sugar and yeast!!! BUT…. It still worked….the dough still rose and the bread baked fine… However I do see how doing that would have made the dough a little less sticky and would have let me make the slits!! 

    But it is just perfect…. took me an hour and few minutes more… but perfect for bruschetta, or dipping in oil, or making sandwich… simply love it!!!  

    Do check the original blog…. linked up… Thanks Robin for sharing your recipe. This is a winner in my house =) 

    Until Next time

    Cheers =) 

    UPDATE: Made the bread again… this time right amount of yeast 😉 The bread is OMG awesome…made for an Italian Dinner Party… used the bread for bruschetta… was yumm!! 

    Basil Rosemary Focaccia Bread

    When you are trying to loose weight… pastas and breads are 2 things that come in the limited eating list… even if you are eating whole wheat pasta or whole grain breads!! I simply am a pasta and bread freak. Pasta salads were my lunch until I decided to go healthy and try new grains, now I eat it only once a week as lunch!! Don’t even get me started on Breads…when I moved to USA I was in awe of the different varieties… I remember trying new ones every time… don’t forget the warm delicious breads they give in the Italian restaurants mm mmm…. then discovered Panera Bread and Atlanta Bread company… KILLERS!!

    I am not aware of a good bakery in our town known for their breads…we have tonnes of cake bakeries. Then I discovered Publix Supermarket… and the wonderful bakery! They have some nice breads. So cut short, I LOVE BREADS…so when I was going through Divine Taste and when saw the Focaccia Recipe I had to try it!!

    Basil & Rosemary Foccacia Bread Recipe 
    from: Divine Taste

    Ingredients: 

    For preparing the yeast
    330 ml (1 1/3 cup) milk
    1 tsp granulated sugar
    1 3/4 tsp instant yeast (I used Rapid Rise Yeast)

    For the bread dough:
    460 gm (3 1/4 cups flour)
    2 tsp salt
    2 tbsp olive oil

    For the topping:
    60 ml (1/4 cup) olive oil
    1/4 cup fresh basil, chopped
    1 tsp dried rosemary
    1/4 tsp asafetida

    Method:
    1. Heat the milk and turn off the flame. Stir in the sugar into the hot milk. 
    2. When the milk is lukewarm sprinkle the yeast and allow to rest for ten minutes.
    3. Into the bowl of a stand mixer or a food processor add flour and salt and mix well. Stir in the oil and yeast mixture. 
    4. Use the paddle attachment, if using a stand mixer and mix until the dough comes together. Then use the dough hook and knead for four to five minutes. If using the food processor use the steel attachment and there is no need to change the attachments in between. Alternatively mix by hand and use the base of your palms to knead into a smooth pliable dough on a work surface or a clean kitchen counter. (I used the food processor with metal blade)
    5. Roll the dough into a rough rectangle using a little maize or corn flour. 
    6. Carefully transfer the rolled dough into a greased 9” by 12” baking  tray. Spread and shape the dough to fit into the tin. (You could refrigerate the dough at this stage if you plan to make it later.)
    7. Allow to rest in a warm place for 1 1/2 to 2 hrs until the dough raises and doubles in size. It could take a little longer if the weather is very cold. (It is a little cool down here, so I had to keep it longerclose to 4 hours)

    Left-Rolled out dough. Right-Risen dough

    8. Once you put the dough to rest, you can prepare the topping. In a small wok or saucepan, heat the oil. Stir in the asafetida and the herbs and turn off the heat.
    9. Allow the flavors to seep into the oil by allowing it to rest for half an hour to an hour or longer if possible.
    10. After the dough is raised and doubled in size, make equally spaced indentations with your thumb or forefinger.

    11. Pour the herb topping evenly over the top. This may seem like a lot of oil in the beginning, don’t panic as this is what will create the perfect crust and give you perfectly seasoned bread.
    12. Bake at 200 C/400 F for twenty minutes. Every oven is different so watch carefully and make sure your bread is not overly browned.
    13 Remove from the oven when done and allow it to rest for 5-10 minutes. The oil continues to seep into the bread even after it is out of the oven. 

     
    *If you want to substitute instant yeast with fresh or active dry yeast, use a yeast conversion table then at the stage when the dough comes together, roll into a ball and place covered until double in size. Punch the dough, shape and place in the tin, allow the dough to rise again and follow the rest of the recipe.*

    Yes I ate half of the first rectangle I cut!! DELICIOUSNESS GALORE… is what exactly this bread is.. I am not saying this just due to my love for breads…but it will blow away your mind!

    The best part of this bread is of course that it is tasty… but it was pretty easy too… once the yeast was ready, put it all in the food processor, mixed, rolled, laid in pan, rested, baked and done! Waiting for it is the longest part of this recipe and the hardest 😉 there is a saying in my language Having patience leads to sweeter results!” In this case not sweeter but definitely delish results 😉 

    Try it, I promise you will love it. 

    Until next time,

    Cheers =)   

    Makai Ki Roti (Corn Paratha)

    So Parathas are common food for Indians…. Stuffed ones are eaten as breakfast in North of India mostly. In our house….. well at my mom and dad’s, they were on dinner menu, made with some sort of Dal and Rice. My husband on other hand would rather eat them by themselves, with some yoghurt or pickle- which ever suits. Stuffed Parathas are like calzones -in a way, just thinner outer dough and instead of All Purpose, it is whole wheat flour.

    Now the stuffing can be anything you want… potatoes, mix of veggies and cheese, cauliflower, cabbage and Paneer (Indian cottage cheese). So surfing through Tarla Dalal’s website – renowned in the field of cooking in India and South Asia- I found this recipe of Makai Ki Roti or Corn Parathas. It is a simple and easy mix of Whole Wheat Flour, Crushed corn and some spices. 

    Makai Ki RotiPreparation Time :  10 mins.
    Cooking Time:  15 mins.
    Makes 6 rotis. 



    Ingredients

    The Dough

    1/2 cup sweet corn kernels
    1/2 cup whole wheat flour
    1/4 tsp chilli powder
    1/4 tsp cumin seeds
    1/2 tsp lemon juice
    1/4 chopped cilantro
    1/2 tsp sugar
    1 tbsp oil
    salt to taste

    Other Ingredients:
    oil for cooking
    butter to serve 

     

    Procedure:

    1. Mix the sweet corn paste with the rest of the ingredients in a bowl using water only if needed and make a soft dough. 
    2. Grind the sweet corn kernels to a fine paste in a food processor (without using any water). 
    3. Divide the dough into 6 equal portions.
    4. Roll out each portion into a circle of 100 mm. (4″) diameter.

    5. Heat a tava (griddle) and cook each roti on both sides on a slow flame until golden brown, using a little oil. 
    6. Serve hot topped with a dollop of butter.(I omitted this for sure :D)

    I did double the recipe to get more and adjusted the spice since my honey likes his food spicy. Since we are more spicy eaters…. I would minus the sugar next time… although the corn flavor is nice and subtle… all in all… with some tangy pickle it taste awesome!!!

    Hope you try it as well.

    Cheers =)