tag:blogger.com,1999:blog-44204200540764317552024-03-25T09:21:46.027+05:30AmbrosiaNamita http://www.blogger.com/profile/10796407634931420206noreply@blogger.comBlogger497125tag:blogger.com,1999:blog-4420420054076431755.post-38812063039921249802024-03-12T16:50:00.006+05:302024-03-12T21:43:56.849+05:30Rosemary Dinner Rolls #BreadBakers<p style="text-align: center;"><i><span style="font-size: 14pt; line-height: 115%;"> Rosemary Dinner Rolls are </span><span style="font-size: 18.6667px;">soft, pillowy and </span><span style="font-size: 14pt;">delicious. You'll love to dunk them into your soup or soak up your favourite gravy. The rolls taste great with butter.</span></i></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzaDUYlRoOOn0QDwtjvmJo0Clzw9NX7UxoL4nZgh-1ViLx1S2-8BqoVZM-2_DnpyeBOUJ_57akfyGOBVKlSLzMwQFTw7Ts4iw0y6cXcMt2MYyEBOjXuvo8OHUa-V05R9slQq-aBqqG0d40j_gebDeKnS15KDcd61p-FuSUK0UgLZCY4quQlvIeBedmuGj/s4896/Rosemary%20dinner%20rolls%20main.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzaDUYlRoOOn0QDwtjvmJo0Clzw9NX7UxoL4nZgh-1ViLx1S2-8BqoVZM-2_DnpyeBOUJ_57akfyGOBVKlSLzMwQFTw7Ts4iw0y6cXcMt2MYyEBOjXuvo8OHUa-V05R9slQq-aBqqG0d40j_gebDeKnS15KDcd61p-FuSUK0UgLZCY4quQlvIeBedmuGj/w640-h480/Rosemary%20dinner%20rolls%20main.JPG" width="640" /></a></div><br /><span style="font-size: 14pt; line-height: 115%;"><br /></span><p></p><div style="text-align: left;"><span style="line-height: 115%;">It has been
a snowless winter. Almost dry, except for the heavy hailstorm that battered the hills last week. The buds of
the summer fruits were beginning to open up and the heavy hail caused colossal
damage to the orchards. Since we are in the cooler area, the fruit trees had not
started bearing buds and luckily escaped the wrath of the storm. </span></div><p class="MsoNormal"><span style="font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn5Ehuin9D177B6OLDj6_oaAgtItjeOVoSwLgrfSTOWVvgt4JfoZ3mHYGsknRRKWozWIVjZQdeQJAyc9IkcSWqYJGSvUeTJYvdX5gyyTa5Qv_m5-F9UkGjpf3SljaYcjSO1afIRf5gjIBmn9CNhqD5fqU9eB0-4aC2Y6emKaiBQmagc7HznfwaDd3Bmsth/s4896/peach%20blossom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4896" data-original-width="3672" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn5Ehuin9D177B6OLDj6_oaAgtItjeOVoSwLgrfSTOWVvgt4JfoZ3mHYGsknRRKWozWIVjZQdeQJAyc9IkcSWqYJGSvUeTJYvdX5gyyTa5Qv_m5-F9UkGjpf3SljaYcjSO1afIRf5gjIBmn9CNhqD5fqU9eB0-4aC2Y6emKaiBQmagc7HznfwaDd3Bmsth/w480-h640/peach%20blossom.JPG" width="480" /></a></div><br /><span style="font-size: 14pt; line-height: 115%;"><br /></span><p></p><p class="MsoNormal"><span style="line-height: 115%;">Our orchards
are beginning to bloom now and trees are wearing new leaves. Peach and Plum
blossoms present a stunning contrast. </span></p><p class="MsoNormal"><span style="font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuYO4FLO_EN2N9cnQZrIxj7-2YHTur43h65ybF0FdlvW4qJdeBvgUtyfZcumgkykfYkhy-x1k2G2VF_yuzYUx_mbpjMnA8QauKMz9IHy9KlplUgsta0eoAQ8nR6G_FZg3K64DFF0ICpNNKzVKa8vYpjSafEdDLFcHSEh0VFE44Wsft_A2V-6KMrk-D02_w/s4624/rhododendrons.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="2608" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuYO4FLO_EN2N9cnQZrIxj7-2YHTur43h65ybF0FdlvW4qJdeBvgUtyfZcumgkykfYkhy-x1k2G2VF_yuzYUx_mbpjMnA8QauKMz9IHy9KlplUgsta0eoAQ8nR6G_FZg3K64DFF0ICpNNKzVKa8vYpjSafEdDLFcHSEh0VFE44Wsft_A2V-6KMrk-D02_w/w484-h640/rhododendrons.jpg" width="484" /></a></div><br /><span style="font-size: 14pt; line-height: 115%;"><br /></span><p></p><p class="MsoNormal"><span>Spring is magical. Rhododendrons are painting
the hills red. A walk in the forest is calming for the mind and soothing for
the soul.</span></p><p class="MsoNormal"><span>Last week we baked Rosemary Dinner Rolls. Our home smelt divine as the spiral Rosemary rolls baked. </span></p><p class="MsoNormal"><span style="font-size: 14pt;"><br /></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGQ1-kBgXrfJo6BdwtrAeQ88eSzHM5ojceJ9SFocqhE5yUpO8rYcUQUN3R0l63cu11tDh-lk3iYyYLmBSDXWwueKD7UMHPNZ9sZbmAMmZuKH77ClSkIQtWuYbumO0iPDMLOnHovtXUPcg-oX-rDNehj8dFdNLDmMF8K-JwAKH4I_bE_E9r0qh_Rf7z5kf/s4896/Rosemary%20rolls3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGQ1-kBgXrfJo6BdwtrAeQ88eSzHM5ojceJ9SFocqhE5yUpO8rYcUQUN3R0l63cu11tDh-lk3iYyYLmBSDXWwueKD7UMHPNZ9sZbmAMmZuKH77ClSkIQtWuYbumO0iPDMLOnHovtXUPcg-oX-rDNehj8dFdNLDmMF8K-JwAKH4I_bE_E9r0qh_Rf7z5kf/w640-h480/Rosemary%20rolls3.JPG" width="640" /></a></div><br /><p></p><p class="MsoNormal"><span>Soft, pillowy and flavourful, the rolls made a great accompaniment to Pumpkin soup.</span></p><p class="MsoNormal"><span style="font-size: 14pt;"><br /></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVsWdGeQ6yHsXaFTnXrC7vqPQttDktjJ5ahasJsNYhd6WOEHBp6YO7CgaNIgCY4FHUmF93BZ8GVHUK0ZUDkS2PqRu5Yqc6-MAbJa6c1ZRdWMGKRoWTshJNkFXkX92CYHvCGmkbTuAFKtbicQbuZ7eh4baoOgZEOA4hoTMUpQDCFAR3Tcb8VveAFZcdtzzX/s5120/Rosemary%20Rolls%20collage.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5120" data-original-width="5120" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVsWdGeQ6yHsXaFTnXrC7vqPQttDktjJ5ahasJsNYhd6WOEHBp6YO7CgaNIgCY4FHUmF93BZ8GVHUK0ZUDkS2PqRu5Yqc6-MAbJa6c1ZRdWMGKRoWTshJNkFXkX92CYHvCGmkbTuAFKtbicQbuZ7eh4baoOgZEOA4hoTMUpQDCFAR3Tcb8VveAFZcdtzzX/w640-h640/Rosemary%20Rolls%20collage.jpg" width="640" /></a></div><p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><span style="line-height: 115%;">You may add
minced garlic if you wish. Add lots of chopped rosemary to the dough. The rolls
taste best when fresh and warm. Enjoy with hot soup. </span></p><p class="MsoNormal"><span style="font-size: 14pt; line-height: 115%;"><br /></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjUrftW3DgUfR7QzHK0PWEclMn86WsFBxI7tr0CcL3I_7mykMMGq0wLMxEEiElZm2Ckpf6lm0mqTOYfoIzybmAd9rG4h5UkaLcFcekAoC9ap0B9mEyOmmqdzEkiIjacO5MKpZj3TkXCINMq4JHFsJHCrftlZtTa_kIOMGSmiUCOhc4UHX-dB513rtBmpx/s4303/rosemary%20dinner%20rolls%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4303" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjUrftW3DgUfR7QzHK0PWEclMn86WsFBxI7tr0CcL3I_7mykMMGq0wLMxEEiElZm2Ckpf6lm0mqTOYfoIzybmAd9rG4h5UkaLcFcekAoC9ap0B9mEyOmmqdzEkiIjacO5MKpZj3TkXCINMq4JHFsJHCrftlZtTa_kIOMGSmiUCOhc4UHX-dB513rtBmpx/w640-h546/rosemary%20dinner%20rolls%202.JPG" width="640" /></a></div><h1 style="text-align: left;"><span style="font-weight: normal;">Rosemary Dinner Rolls</span></h1><div><span style="font-size: 14pt;">Ingredients</span></div><p class="MsoNormal"></p><ul style="text-align: left;"><li><span style="line-height: 115%;">3 cups bread
flour/all-purpose flour / whole wheat flour</span></li><li><span style="line-height: 115%;">1 teaspoon
salt</span></li><li><span style="line-height: 115%;">1 tablespoon
finely chopped fresh Rosemary </span></li><li><span style="line-height: 115%;">6-7 cloves
garlic minced (optional)</span></li><li><span style="line-height: 115%;">2
tablespoons sugar</span></li><li><span style="line-height: 115%;">2 teaspoons
instant dry yeast</span></li><li><span style="line-height: 115%;">½ cup warm
water</span></li><li><span style="line-height: 115%;">2/3 cup warm
milk</span></li><li><span style="line-height: 115%;">1/3 cup oil</span></li></ul><p></p><h2 style="text-align: left;"><span style="font-size: 14pt; line-height: 115%;">Instructions</span></h2><p class="MsoNormal"></p><ol style="text-align: left;"><li><span style="line-height: 115%;">In a large
bowl, mix flour and salt. Whisk well. Add 2 teaspoons chopped Rosemary and
minced garlic.</span></li><li><span style="line-height: 115%;">In another
bowl, take warm water, and add milk and sugar. Mix until sugar dissolves. Now add
yeast. Mix and let sit for 10 minutes. The yeast will get activated.</span></li><li><span style="line-height: 115%;">Add the
liquid ingredients to flour and knead for 3- 4 minutes until the dough turns
soft. Now add oil and knead until the oil is well incorporated and the dough
becomes soft and supple.</span></li><li><span style="line-height: 115%;">Transfer to
an oiled bowl and turn around so that it is evenly coated with oil. Cover and
keep in a warm place until double, about 1 hour.</span></li><li><span style="line-height: 115%;">Punch down
dough. Transfer to a lightly floured surface and divide into 12-14 pieces.</span></li><li><span style="line-height: 115%;">Roll each
piece into a 12-inch rope. Starting at one end, wrap the dough around itself to
form a coil. Tuck under and pinch to seal.</span></li><li><span style="line-height: 115%;">Arrange the
shaped roll on a baking tray lined with parchment paper. Place the rolls 2
inches apart.</span></li><li><span style="line-height: 115%;">Cover and
let it rise for 25- 30 minutes or until double.</span></li><li><span style="line-height: 115%;">Preheat the
oven to 180 degrees C.</span></li><li><span style="line-height: 115%;">Brush the
top of the rolls with milk. Sprinkle remaining Rosemary.</span></li><li><span style="line-height: 115%;">Bake for
20-25 minutes or until golden. </span></li><li><span style="line-height: 115%;">Cool on the
wire rack. Serve warm.</span></li></ol><p></p><p class="MsoNormal"><span style="line-height: 115%;"><br /></span></p><p class="MsoNormal"><span style="line-height: 115%;"> <b>Note</b>: you may require more water if using whole-wheat flour</span></p><p class="MsoNormal"><span style="line-height: 115%;"><br /></span></p><p class="MsoNormal"><span style="line-height: 115%;">Linking to #BreadBakers</span></p><div style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px; text-rendering: optimizelegibility;"><div class="separator" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; clear: both; margin: 0px; padding: 0px; text-align: center; text-rendering: optimizelegibility;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhXIk1oFXrhVYGS1xduAlE2Hvd2IvFVJq8zGpe7vDzpycdDIr3_wc9Au115iTOxNRip_0ApMWQZDa8CGhqqUgwj_2vTL1G_kIHSFtQhAcVm7z-KkhwQcamJNG08HK2xE5vvdVW8Iu7l60USMXDsxMlNWR-TtZXX8TriCqOo6FEE2E85_tOWwykWJtkX4Q" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; clear: left; color: black; float: left; margin: 0px 0px 1em 1em; outline: 0px; padding: 0px; text-decoration-line: none; text-rendering: optimizelegibility;"><img alt="" data-original-height="200" data-original-width="200" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEhXIk1oFXrhVYGS1xduAlE2Hvd2IvFVJq8zGpe7vDzpycdDIr3_wc9Au115iTOxNRip_0ApMWQZDa8CGhqqUgwj_2vTL1G_kIHSFtQhAcVm7z-KkhwQcamJNG08HK2xE5vvdVW8Iu7l60USMXDsxMlNWR-TtZXX8TriCqOo6FEE2E85_tOWwykWJtkX4Q=w200-h200" style="-webkit-font-smoothing: antialiased; border: none; box-sizing: border-box; height: auto; margin: 0px; max-width: 100%; padding: 0px; text-rendering: optimizelegibility; vertical-align: middle;" width="200" /></a></div><br style="-webkit-font-smoothing: antialiased; box-sizing: border-box; text-rendering: optimizelegibility;" /><br style="-webkit-font-smoothing: antialiased; box-sizing: border-box; text-rendering: optimizelegibility;" /></div><div style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px; text-rendering: optimizelegibility;"><br style="-webkit-font-smoothing: antialiased; box-sizing: border-box; text-rendering: optimizelegibility;" /></div><div style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px; text-rendering: optimizelegibility;"><br style="-webkit-font-smoothing: antialiased; box-sizing: border-box; text-rendering: optimizelegibility;" /></div><p class="MsoNormal"><span style="font-size: 14pt; line-height: 115%;"></span></p><div style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px; text-rendering: optimizelegibility;"><br style="-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; color: #333333; font-family: "open sans", sans-serif; font-size: 14px; text-rendering: optimizelegibility;" /></div><div style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px; text-rendering: optimizelegibility;"><br /></div><div style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px; text-rendering: optimizelegibility;"><br /></div><div style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px; text-rendering: optimizelegibility;"><br /></div><div style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px; text-rendering: optimizelegibility;"><br /></div><div style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px; text-rendering: optimizelegibility;"><br /></div><div style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px; text-rendering: optimizelegibility;"><br /></div><div style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px; text-rendering: optimizelegibility;"><br /></div><div style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px; text-rendering: optimizelegibility;"> </div><p class="MsoNormal" style="text-align: left;"><span style="line-height: 115%;">Check out some amazing Easter Breads here-</span><br /></p><ul style="text-align: left;"><li><span>Passion
Kneaded: </span><a href="https://passionkneaded.blogspot.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Italian Easter
Bread </span></a></li><li><span>A Day in the
Life on the Farm: </span><a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Hot Cross Buns Muffins</span></a><span> </span></li><li><span>Karen’s
Kitchen Stories: </span><a href="https://www.karenskitchenstories.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Casatiello Napolitano</span></a><span> </span></li><li><span>What Smells
Do Good?: </span><a href="https://www.yummysmells.ca/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Bunny Bread</span></a><span> </span></li><li><span>A Messy
Kitchen: </span><a href="https://amessykitchen.blogspot.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Carrot Milk
Bread</span></a><span> </span></li><li><span>Ambrosia: </span><a href="https://www.ambrosiasoulfulcooking.com/%E2%80%9D%20target="><span style="color: #426545; text-decoration-line: none;">Rosemary Dinner
Rolls</span></a><span> </span></li><li><span>Palatable
Pastime: </span><a href="https://palatablepastime.com/%E2%80%9D%20target="><span style="color: #426545; text-decoration-line: none;">Carrot Bread</span></a><span> </span></li><li><span>Zesty South
Indian Kitchen: </span><a href="https://zestysouthindiankitchen.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Sourdough Osterbrot</span></a><span> </span></li><li><span>Magical
Ingredients: </span><a href="https://magical-ingredients.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Carrot Stuffed
Carrot Buns</span></a><span> </span></li><li><span face="Calibri, "sans-serif"">Sneha’s Recipe : </span><a href="https://snehasrecipe.blogspot.com/" style="font-family: Calibri, "sans-serif";" target="_blank"><span style="color: #426545; text-decoration-line: none;">Carrot Whole
Wheat & Bajra Flour Flatbread</span></a></li></ul><p></p><p class="MsoNormal">
</p><p class="MsoNormal"><span style="font-size: 14pt; line-height: 115%;"> </span></p>Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com9tag:blogger.com,1999:blog-4420420054076431755.post-62650475399608739252023-08-15T16:46:00.002+05:302023-08-17T07:09:25.543+05:30Whole Wheat Sandwich Bread Autolyse Method (Vegan)<h4 style="text-align: center;"> <span style="font-weight: normal;">Amazingly soft </span><span style="font-weight: normal;"><i>Whole Wheat Sandwich Bread that has a great crumb and is delicious. . Autolyse does the magic. The dough becomes soft and pliable. the crumb is super soft. The bread toasts well.</i></span></h4><p></p><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ZNkGROWFcP--DvUSpU9tATLT1M4YeZbbXF8SeSI0adoOvNVjHiGMZc-3iUdiw8fm9jVPNwDs9HDnK5k4efT_HaUioe5Cv8Wx4rkmRgMXVj63SZp-ITBmwzX2TKTkBTHopVloAtR-oIJBP0fhqBuE9SDuZ71kRjFLqT8rpsJQHyfDOt4UVrf-d7VcJk-i/s4374/sandwich%20bread%20main.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3627" data-original-width="4374" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ZNkGROWFcP--DvUSpU9tATLT1M4YeZbbXF8SeSI0adoOvNVjHiGMZc-3iUdiw8fm9jVPNwDs9HDnK5k4efT_HaUioe5Cv8Wx4rkmRgMXVj63SZp-ITBmwzX2TKTkBTHopVloAtR-oIJBP0fhqBuE9SDuZ71kRjFLqT8rpsJQHyfDOt4UVrf-d7VcJk-i/w640-h530/sandwich%20bread%20main.JPG" width="640" /></a></div><br /><p></p><p>The branches of Pear trees are bare. Trees are shedding
leaves before time. This could be due to a long wet period of rain and
temperature drop or due to reasons incomprehensible but definitely some connection
to global warming. Raindrops sitting on the bare branches shine like jewels as
the first rays of the Sun fall on them. A bird perches on the branch and the drops
fall off in unison. There are dew drops on the grass that too shine like
diamonds.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uOqeEA9royZNI0-98_QnxofQucRqbI4xgzVVhAgu6y0trxvdWU4BozptpnLGlOZvWtvsgzUK1qb-GLMlEavVCzRbuWtFxF6p1FPWLkz6Phtcky_Xog-3J5RVBFiJaLbZ_-j0DE_JRQz4Wuw-Tn2kS8M9Q6OzOeQS-gi_6IN1LVbwP8D47udDuQPWYY0H/s4896/mushroom.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uOqeEA9royZNI0-98_QnxofQucRqbI4xgzVVhAgu6y0trxvdWU4BozptpnLGlOZvWtvsgzUK1qb-GLMlEavVCzRbuWtFxF6p1FPWLkz6Phtcky_Xog-3J5RVBFiJaLbZ_-j0DE_JRQz4Wuw-Tn2kS8M9Q6OzOeQS-gi_6IN1LVbwP8D47udDuQPWYY0H/w640-h480/mushroom.JPG" width="640" /></a></div><br /><p><br /></p>
<p class="MsoNormal">The floor of the forest is mossy and wet and dotted with
mushrooms of vivid colours.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7emcYAk2hypIekmSY-Rz9iPyr7csyeX3b_U8PSqrLgGcKfMiAhjm2Lkes25L2AZn2Iv6uavLpNs79mRykiUOk572SYDKEhudeacBafeo5vzF6AvI78NDiehwidjKPvx591RQ-6nR7Gejc-wgLtgNY6I-DjyCNZtG5nuL6rhI7FKOndXiLVBsKeLFdz4L/s4896/ghingaroo.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7emcYAk2hypIekmSY-Rz9iPyr7csyeX3b_U8PSqrLgGcKfMiAhjm2Lkes25L2AZn2Iv6uavLpNs79mRykiUOk572SYDKEhudeacBafeo5vzF6AvI78NDiehwidjKPvx591RQ-6nR7Gejc-wgLtgNY6I-DjyCNZtG5nuL6rhI7FKOndXiLVBsKeLFdz4L/w640-h480/ghingaroo.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">The bushes of Pyracantha, also called Himalayan Firethorn are laden with fruit. We often
spot birds feasting on them.</p>
<p class="MsoNormal">The timer of the oven rings and a yeasty aroma permeates
through as the bread bakes. </p>
<p class="MsoNormal">We have baked a Whole Wheat Sandwich bread that tastes
lovely and has a great crumb.</p>
<p class="MsoNormal">Our dinner is sorted. We shall have stewed veggies with
bread. This is whole wheat bread with six hours of autolyse. Autolyse really helps baking a soft loaf
especially when baking with whole grains. From a shaggy unmanageable dough, it
becomes a soft, pliable dough that rises well. This bread goes through a single
rise.</p>
<p class="MsoNormal">A few important things to be kept in mind are-</p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>Depending on the kind of whole wheat flour you are using,
water requirements could vary. </li><li>Start with 1 ¼ cup. Add more only if there are
dry pockets of flour.</li><li>Dissolve yeast in 3-4 teaspoons of water. This will increase the hydration
levels of the dough.</li><li>The final dough may be too wet to shape. Just pour it into a
greased pan liberally dusted with flour.</li><li>Do not add more flour if the dough is wet. The dough will be
very sticky but not runny.</li></ul><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7iPO_Baj21exT3pP2oS1a_EdPOcfwibiPTlWEgfEF_oVv1oTNxH07TicsRlhXEy5qVrlDG_8hJ1OoLDvW9ictQLmJTeFNpX7LTWnE3DKhXKA8-88uDchrdo73FosM-5dZ_NEcHmacjBcTHkR4Fvt3AhAR5dRYNmBH4u-e9e9h-2sO2xFp4CGFLlGGaN8/s4896/crumb%20shot.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7iPO_Baj21exT3pP2oS1a_EdPOcfwibiPTlWEgfEF_oVv1oTNxH07TicsRlhXEy5qVrlDG_8hJ1OoLDvW9ictQLmJTeFNpX7LTWnE3DKhXKA8-88uDchrdo73FosM-5dZ_NEcHmacjBcTHkR4Fvt3AhAR5dRYNmBH4u-e9e9h-2sO2xFp4CGFLlGGaN8/w640-h480/crumb%20shot.JPG" width="640" /></a></div><br /><div><br /></div><p></p><p class="MsoNormal">The bread has a soft crumb. It rises well and has a
good oven spring.</p><p class="MsoNormal">This bread has two cups of Whole Wheat Flour and one cup of
All-Purpose flour.</p><p class="MsoNormal">
</p><p class="MsoNormal">If you wish to bake 100% Whole Wheat Bread and know more about autolyse, read here- <a href="https://www.ambrosiasoulfulcooking.com/2020/03/100-whole-wheat-bread-with-autolyse.html"><span style="color: #274e13;"><b>100%Whole Wheat Bread (Autolyse Method)</b></span></a></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><b>AUTOLYSE</b></p><p class="MsoNormal"><b>Autolyse is a technique that is easily introduced into your
bread-baking routine and delivers a dough that is easier to work with and
shape and gives a loaf better in texture, rise and flavour. It is a
deceptively simple process. Just combine flour and water in a bowl and mix
until no dry flour remains. Simply cover
the bowl and leave it in a warm place for 20-30 minutes to up to 3 hours.</b></p><p class="MsoNormal"><b>During the resting stage, gluten development begins and
simple sugars start to form as starch is broken down. The dough becomes smoother,
elastic and easier to handle.</b></p><p class="MsoNormal">
</p><p class="MsoNormal"><b>Autolyse is a resting period between mixing and kneading.</b></p>
<p class="MsoNormal"><o:p><b> </b></o:p></p><p class="MsoNormal"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Pw0Wq1lI2mV3vr3NFYKDUv630hlWFZ-Zz2BKW8duVWjLAastAGq9PiBcM4C_SNFnhEYhF3SoX4MxF2Gze9KDZdtGKgRqg884si5Mnk5MGdyFeI9Th6lr25twrIhgBPDQx9EruPjbtPtklYKAs2ZQMdlZ9H3b6L4jGD9caeWGBP6OQjMEKtWJODD17QEM/s4000/bread%20crumb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2248" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Pw0Wq1lI2mV3vr3NFYKDUv630hlWFZ-Zz2BKW8duVWjLAastAGq9PiBcM4C_SNFnhEYhF3SoX4MxF2Gze9KDZdtGKgRqg884si5Mnk5MGdyFeI9Th6lr25twrIhgBPDQx9EruPjbtPtklYKAs2ZQMdlZ9H3b6L4jGD9caeWGBP6OQjMEKtWJODD17QEM/w412-h640/bread%20crumb.jpg" width="412" /></a></div><br /><b><br /></b><p></p>
<h2 style="text-align: left;">Whole Wheat Sandwich Bread (Vegan)</h2>
<h3 style="text-align: left;">Ingredients</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>2 cups whole wheat flour</li><li>1 cup all-purpose flour</li><li>1 ½ cups water (room
temperature)</li><li>2 teaspoons instant dry yeast</li><li>4 teaspoons of unrefined sugar</li><li>1 teaspoon salt</li><li>1 tablespoon oil</li></ul><p></p>
<h3 style="text-align: left;">Instructions</h3>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>Mix whole wheat flour and all-purpose flour in a large deep
bowl.</li><li>Add 1 cup water. Mix. Add ¼ cup water more if the dough is
too hard.</li><li>Mix till there are no dry pockets. The dough will be tight
and hard. Cover and keep for 6 hours or overnight (in the refrigerator) .</li><li>After the resting period, the dough will be very soft, supple and
elastic.</li><li>Dissolve yeast in 2-3 teaspoons of water. Add to dough. Add
salt and sugar.</li><li>Now mix very well. It will take some time to mix and for all
the ingredients to incorporate well.</li><li>Once done, add oil and again you will require some time to
mix and get a soft, pliable and supple dough.</li><li>Even if the dough gets a little wet, it is ok.</li><li>Grease and dust one 8 ½ inch x 4 ½ inches loaf pan. </li><li>Shape the dough into a loaf. If it is too wet, don’t shape it,
just pour it into the pan and with greased hands, level the top.</li><li>Keep in a warm place to rise until almost double.</li><li>Preheat the oven to 180 degrees C.</li><li>Bake for 25 to 35 minutes or until the top turns golden.</li><li>Remove from the pan and cool in the rack.</li><li>Slice when cold.</li></ol><p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com4tag:blogger.com,1999:blog-4420420054076431755.post-71101634739091393632023-08-08T22:37:00.002+05:302023-08-09T07:13:16.356+05:30Oat Flaxseed and Ragi Crackers (Gluten Free and Vegan)<p> <i style="text-align: center;">Earthy, nutty and healthy, the crackers have Oats, Flaxseeds, Finger millets and Almonds. Very delicate, crisp and delicious the crackers are high in whole grain flours and high fibre ground flaxseed<span style="background: white; font-family: europa, "serif"; font-size: 6.5pt; line-height: 9.96667px;">..</span></i></p><p><i style="text-align: center;"><span style="background: white; font-family: europa, "serif"; font-size: 6.5pt; line-height: 9.96667px;"><br /></span></i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNoDv3lQ68-qUAIcJMtQ6jN0qpaMbZGo4bqWMhAOOHXs9KEZVfWSQsVqIrkQz-yDET55F7NOkGQysZ4ZWFnit7PAH0ZHA6TJDVRPaS1RDzWz-Iu5NGLEBisMYENR56Fpj-TCr97mssgVmQv9s8bSrOOBLq3Yj1VSQVunkZ6fR1CwJ-qeKI5hE1kFhaD1R8/s4896/Oat%20Crackers%20main.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNoDv3lQ68-qUAIcJMtQ6jN0qpaMbZGo4bqWMhAOOHXs9KEZVfWSQsVqIrkQz-yDET55F7NOkGQysZ4ZWFnit7PAH0ZHA6TJDVRPaS1RDzWz-Iu5NGLEBisMYENR56Fpj-TCr97mssgVmQv9s8bSrOOBLq3Yj1VSQVunkZ6fR1CwJ-qeKI5hE1kFhaD1R8/w640-h480/Oat%20Crackers%20main.JPG" width="640" /></a></div><br /><p><br /></p><p>We wake up to the thunderous roar of clouds, looming over
the sky like a monster. Soon the rain falls, thick and heavy, creating
different music on different surfaces. The mist rolls down the hills covering
the forests, and the trees in a blanket of white.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1eYeQZy3T6IcZ64ByRyJJoSQw6rgieGPYJh2iGrZlBiXnySUil76w3Lc1GEomRjByFMjw-hxR0Btay08jho2aCtTXmxmm3Z_c8nuyPjzr-qqL_Hd1c1CAAzmNTMkuH4E3CHn70koR-mCb7R4I4jHjNBT7-Fmy3CV2QW-TR7UczBXLeM1RfzozM2A3BSJ/s4000/monsoon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2248" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1eYeQZy3T6IcZ64ByRyJJoSQw6rgieGPYJh2iGrZlBiXnySUil76w3Lc1GEomRjByFMjw-hxR0Btay08jho2aCtTXmxmm3Z_c8nuyPjzr-qqL_Hd1c1CAAzmNTMkuH4E3CHn70koR-mCb7R4I4jHjNBT7-Fmy3CV2QW-TR7UczBXLeM1RfzozM2A3BSJ/w640-h360/monsoon.JPG" width="640" /></a></div><br /><p><br /></p>
<p class="MsoNormal">Rains, mist, fog and cold have become a norm. There is always
a constant murmur of streams that are born of monsoon that came early and has
overstayed. The forest floor is a carpet of moss and ferns. Sunny days seem a rarity.</p><p class="MsoNormal">And mushrooms of all shades and shapes have sprouted all around.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xIgdapZtrxLNWqW02m4MvRJoySwHXhAdb983rC57jb37T49nGNZu5dlf6dWfUhld7qrv-Qjjpu8RJzfxhLKRyXPkP_VxZYSETHa21bok_-Pa-c7ltbgK0NLQ1x3CWqAmd22Cs-NaoAxw1qzZ40_v-H6yAu9zf9o-HlTUNsvcYsP2N4rLGsLuDgLgLTOu/s4000/red%20mushroom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2248" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xIgdapZtrxLNWqW02m4MvRJoySwHXhAdb983rC57jb37T49nGNZu5dlf6dWfUhld7qrv-Qjjpu8RJzfxhLKRyXPkP_VxZYSETHa21bok_-Pa-c7ltbgK0NLQ1x3CWqAmd22Cs-NaoAxw1qzZ40_v-H6yAu9zf9o-HlTUNsvcYsP2N4rLGsLuDgLgLTOu/w360-h640/red%20mushroom.jpg" width="360" /></a></div><br /><p class="MsoNormal">Some red.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaEdJN8KAZPogoe5Vsn9QE1SlUDeBYwOwxlDXsV1R5IaSvLrwgW1EVCptU0ysoHTt8QsyWyNpPzY7CpeI1HD3tSuhjv2vkQMcH8oo5X499flC7FKaN5mcAZdQCYujhrJm9c9RfDfE8sh7us9V8w3YXinl7rdh7Sj1LV-Vl5xxdoD71YOwZkBz8xYRamrC9/s4000/blue%20mushroom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2248" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaEdJN8KAZPogoe5Vsn9QE1SlUDeBYwOwxlDXsV1R5IaSvLrwgW1EVCptU0ysoHTt8QsyWyNpPzY7CpeI1HD3tSuhjv2vkQMcH8oo5X499flC7FKaN5mcAZdQCYujhrJm9c9RfDfE8sh7us9V8w3YXinl7rdh7Sj1LV-Vl5xxdoD71YOwZkBz8xYRamrC9/w360-h640/blue%20mushroom.jpg" width="360" /></a></div><br /><p class="MsoNormal">Some Purple.</p>
<p class="MsoNormal">Rains in the hills also cause the temperature to drop. Unending
cups of tea and herbal infusions are gulped down to face the cold and clammy
weather. Evening cuppa feels incomplete until there is something to munch along
and to satiate tiny hunger pangs.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG0FkD0mgWryYLWVuOXlqfVhEYgm0TFMGBN2R4wNFyUHicY-TOio8o1GzScYl0j-sOboY6gAGiy4f0FhGefybyklDEwe6c7QvAfGlONRqdR2aDx0IQm0K7Xj2kWe5jOMQbRZIRg-W69A6RlMXFb5awVyeK4FnjeGWbqAmkSAEuz1uzDR2H96-ptZbQWCeR/s3672/Oat%20Crackers.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="3398" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG0FkD0mgWryYLWVuOXlqfVhEYgm0TFMGBN2R4wNFyUHicY-TOio8o1GzScYl0j-sOboY6gAGiy4f0FhGefybyklDEwe6c7QvAfGlONRqdR2aDx0IQm0K7Xj2kWe5jOMQbRZIRg-W69A6RlMXFb5awVyeK4FnjeGWbqAmkSAEuz1uzDR2H96-ptZbQWCeR/w592-h640/Oat%20Crackers.JPG" width="592" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">A box of crackers has been baked as an accompaniment to tea.
Earthy, nutty and healthy, the crackers have Oats, Flaxseeds, Finger millets
and Almonds. Very delicate, crisp and delicious the crackers are high in whole
grain flours and high fibre ground flaxseed<i><span style="background: white; font-family: europa, "serif"; font-size: 6.5pt; line-height: 115%;">..<o:p></o:p></span></i></p><p class="MsoNormal"><i><span style="background: white; font-family: europa, "serif"; font-size: 6.5pt; line-height: 115%;"><br /></span></i></p><p class="MsoNormal"><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOCHsgekOy8m2ySoTkv2_Ieqxqax6ESa2bZW4mSwi_sFzzndJ-KxqCCUmGMCvuQcsBPyiucPgpHirBap-HO-eMsovx2Pyu5B-H7wdXiybKlYHdxJh935WssvwEyeNtTmQyVzJgXUxpZTBtomc2PbSdA1OWl-ZUQbN86XE9w2E7LFOwL-vIn67VUXhWv99P/s4896/oat%20crackers%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOCHsgekOy8m2ySoTkv2_Ieqxqax6ESa2bZW4mSwi_sFzzndJ-KxqCCUmGMCvuQcsBPyiucPgpHirBap-HO-eMsovx2Pyu5B-H7wdXiybKlYHdxJh935WssvwEyeNtTmQyVzJgXUxpZTBtomc2PbSdA1OWl-ZUQbN86XE9w2E7LFOwL-vIn67VUXhWv99P/w640-h480/oat%20crackers%203.JPG" width="640" /></a></i></div><i><br /><span style="background: white; font-family: europa, "serif"; font-size: 6.5pt; line-height: 115%;"><br /></span></i><p></p>
<p class="MsoNormal">The crackers make a great evening snack. Enjoy plain or with
a dip. Take them on journeys or pack them in tiffin, the crackers make a healthy
indulgence.</p>
<p class="MsoNormal"><o:p> </o:p></p>
<h2 style="text-align: left;">Oat Flaxseed and Ragi Crackers (Gluten Free and Vegan)</h2>
<h3 style="text-align: left;">Ingredients</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>¾ cup powdered oats</li><li>¼ cup flax meal (powdered flaxseeds)</li><li>¼ cup ragi flour (finger millet flour)</li><li>¼ cup ground almonds</li><li>2 tablespoons coconut oil</li><li>1 ½ teaspoons unrefined cane sugar</li><li>½ teaspoon salt</li><li>¼ cup plus 2 tablespoons water</li></ul><p></p>
<h3 style="text-align: left;">Instructions</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>In a large bowl, mix all the flours. </li><li>Add salt, sugar and coconut oil and mix well.</li><li>Add ¼ cup water and bring the dough together. Add 2 tablespoons of water and knead until the dough is soft and smooth. Cover and
keep aside for 20 minutes.</li><li>Preheat oven to 160 degrees C.</li><li>Place the dough between two sheets of parchment paper.</li><li>Spread dough evenly with your hands. Roll out evenly with a rolling
pin.</li><li>Cut crackers with a sharp knife or pizza cutter.</li><li>Bake for 20 to 25 minutes or until the crackers turn
slightly brown at the edges.</li><li>Since the dough is brown, keep an eye during the last stages
of baking.</li><li>Cool and store in an airtight container.</li></ul><p></p>
<p class="MsoNormal"><o:p><br /></o:p></p><p class="MsoNormal"><o:p> Linking to # Bread Bakers</o:p></p><p class="MsoNormal"><o:p></o:p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="background: rgb(255, 255, 255); border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; color: #666666; float: left; font-family: Embury; font-size: 15.4px; margin-bottom: 0.5em; margin-left: 1em; padding: 5px; position: relative; text-align: left;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitelSU9bRlkrReqQStOXHnB-aBWJMJv5Rkqvjm65wB0mF1kjZHz7ftVoFlMqdptldbExPommPlkKE_R413fQziQXuzxwhsbh3iIh_BcnMgqPkzL51LrolM2JmTzWC_jJtdCK9Bz1G4hxE/s1600/breadbakers+(1).png" style="color: #da595a; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitelSU9bRlkrReqQStOXHnB-aBWJMJv5Rkqvjm65wB0mF1kjZHz7ftVoFlMqdptldbExPommPlkKE_R413fQziQXuzxwhsbh3iIh_BcnMgqPkzL51LrolM2JmTzWC_jJtdCK9Bz1G4hxE/w200-h200/breadbakers+(1).png" style="background: transparent; border: none; box-shadow: rgba(0, 0, 0, 0.1) 0px 0px 0px; padding: 0px; position: relative;" width="200" /></a></td></tr></tbody></table><p class="MsoNormal"><o:p><br /></o:p></p><p class="MsoNormal"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><p class="MsoNormal"><span style="background: white;">#BreadBakers is a group of
bread-loving bakers who get together once a month to bake bread with a common
ingredient or theme. Follow our Pinterest board </span><span style="font-family: "Times New Roman", "serif"; font-size: 13.5pt; line-height: 115%;"><a href="http://www.pinterest.com/flpl/bread-bakers/" target="_blank"><span face=""Calibri","sans-serif"" style="color: #38761d; font-size: 11pt; line-height: 115%; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">right here</span></a></span><span style="background: white;">.
Links are also updated each month on this </span><span style="color: #38761d;"><span style="font-family: "Times New Roman", "serif"; font-size: 13.5pt; line-height: 115%;"><a href="http://www.foodlustpeoplelove.com/p/breadbakers.html" target="_blank"><span face=""Calibri","sans-serif"" style="font-size: 11pt; line-height: 115%; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">home page</span></a></span><span style="background: white;">.</span></span><span style="font-family: "Times New Roman", "serif"; font-size: 13.5pt; line-height: 115%;"><o:p></o:p></span></p>
<p class="MsoNormal"><br />
<span style="background: white;">We take turns hosting each month and choosing
the theme/ingredient.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="background: white;">Our theme this month is
<b>Gluten Free Breads</b></span><span style="font-family: "Times New Roman", "serif"; font-size: 13.5pt; line-height: 115%;"><o:p></o:p></span></p></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="MsoNormal">Coconut Banana Zucchini Bread from<a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank"><span style="color: #dfaa09; text-decoration-line: none;"> </span><span style="color: #38761d; text-decoration-line: none;">A Day in
the Life on the Farm</span></a></p><p class="MsoNormal">Gluten-Free Oat Crackers from <a href="https://www.ambrosiasoulfulcooking.com/" target="_blank"><span style="color: #38761d; text-decoration-line: none;">Ambrosia</span></a></p><p class="MsoNormal">Gluten-Free Sourdough Bread from <a href="https://amessykitchen.blogspot.com/" target="_blank"><span style="color: #38761d; text-decoration-line: none;">A Messy Kitchen</span></a></p><p class="MsoNormal">Keto Coconut Flour Bread from <a href="https://snehasrecipe.blogspot.com/" target="_blank"><span style="color: #38761d; text-decoration-line: none;">Sneha’s Recipe</span></a></p><p class="MsoNormal">Oatmeal Raisin Gluten-free Quick Bread from<a href="https://www.foodlustpeoplelove.com/" target="_blank"><span style="color: #dfaa09; text-decoration-line: none;"> </span><span style="color: #38761d; text-decoration-line: none;">Food Lust
People Love</span></a></p><p class="MsoNormal">Rice and Almond Thin Crackers with Sea Salt from <a href="https://www.karenskitchenstories.com/" target="_blank"><span style="color: #38761d; text-decoration-line: none;">Karen’s Kitchen
Stories</span></a></p><p class="MsoNormal"><o:p>
<br /></o:p></p><div style="text-align: left;"><span style="font-family: times;"><o:p> </o:p></span></div><span face=""Calibri","sans-serif"" style="font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">
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<p class="MsoNormal"><o:p> </o:p></p>Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com9tag:blogger.com,1999:blog-4420420054076431755.post-80386721851780943002023-03-14T15:45:00.002+05:302023-03-24T21:47:40.228+05:30Onion Garlic Loaf (Vegan)<h4 style="text-align: center;"><i style="font-weight: normal;">Onion Garlic loaf has delicious flavours of onion and garlic. Every bite has the crunch of onions in the loaf. It tastes amazing with a little butter. </i></h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgNdAHYyAurpFB-I7zo6AC7RCIcGYQzlD17FJZp6ZsqO8pv_s36VrXIN6hawt31EfyfLAgVNfwQ-cd7iXrFcrN_G6S1T77vGwkJwYNxXhV32OEex7WLkJU_6Vq6QE9WZtcAEBfmBKqIFLx_HL0VWLzGt1quZWGfy0kchdinEOWA4H0XCEjaX0XW7yXcg/s4686/onion%20loaf%20main.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4686" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgNdAHYyAurpFB-I7zo6AC7RCIcGYQzlD17FJZp6ZsqO8pv_s36VrXIN6hawt31EfyfLAgVNfwQ-cd7iXrFcrN_G6S1T77vGwkJwYNxXhV32OEex7WLkJU_6Vq6QE9WZtcAEBfmBKqIFLx_HL0VWLzGt1quZWGfy0kchdinEOWA4H0XCEjaX0XW7yXcg/w640-h502/onion%20loaf%20main.JPG" width="640" /></a></div><br /><p><br /></p><p> Spring has arrived and colours of nature are showing up
in the hues of flowers, in the greenness of the vegetation that had turned
brown during the long cold winters. Days are beginning to get longer and
sunnier. The warmth of the winter Sun is a treat. It is soothing healing and
feels like a warm hug.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUpVKY2EN9gKhbkvFGs3E4ASFB6_5vy16n7BEIIHax99nksr1VTgq746lYo1TQHut9dv_tEN57uYLfM4jck4jV29iVEvGmhdHTDJlLTWFr07G7iC1l5a4ki_9Yo0trtZjTUBS69O4Mff57vo_itijrzVxBOY97LT2gQk0QhAmF7eqlLOPGRikarOue1A/s576/geranium.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="576" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUpVKY2EN9gKhbkvFGs3E4ASFB6_5vy16n7BEIIHax99nksr1VTgq746lYo1TQHut9dv_tEN57uYLfM4jck4jV29iVEvGmhdHTDJlLTWFr07G7iC1l5a4ki_9Yo0trtZjTUBS69O4Mff57vo_itijrzVxBOY97LT2gQk0QhAmF7eqlLOPGRikarOue1A/w640-h400/geranium.JPG" width="640" /></a></div><br /><p><br /></p>
<p class="MsoNormal">The buds in the fruit trees are opening up to lovely
flowers. The white of the Plum, the pink of the peaches and the light pink of
the Apricot is so mesmerizing. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKO5bl7XG7u3ccbVVO4AaIMXBybzuUwIiYN6E8EwQKqn92483NfgOSOUvRs6Z8y68jGzeLpLG9A42TG8egYWujW8_VYQ-FV1AlgpszsQIA4ntWRznXFUIOEFRnmHt30B-pPwLRT4pah2maibWPT9Edtb8YPRVxvX1-qvHnWPR_TfQ9uwfhGTMXEb-eXQ/s640/rhododenron%20on%20way.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKO5bl7XG7u3ccbVVO4AaIMXBybzuUwIiYN6E8EwQKqn92483NfgOSOUvRs6Z8y68jGzeLpLG9A42TG8egYWujW8_VYQ-FV1AlgpszsQIA4ntWRznXFUIOEFRnmHt30B-pPwLRT4pah2maibWPT9Edtb8YPRVxvX1-qvHnWPR_TfQ9uwfhGTMXEb-eXQ/w640-h360/rhododenron%20on%20way.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Our forests are flaming with red Rhododendrons. Forest pathways are lined with delicate
flowers strewn on the path. It is like a celebration of colours.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8TvMvyVpf41eHWOrMI9lSu0wQBTQKKytwc2gETeZa7LAM_b8EXE56oG1lfN5iRPfmH0Xys4DmMAt71om71-SPgYzSAuEhYFiSq6Ztuvks1iXfiNAJopKQzHMXHiP03PVJcM_jYjaK7h7sbiAUF14g4X6FT0VYg15Ymx9cWU5XT6fiCJCtq3FPHAskA/s493/verditor.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="355" data-original-width="493" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8TvMvyVpf41eHWOrMI9lSu0wQBTQKKytwc2gETeZa7LAM_b8EXE56oG1lfN5iRPfmH0Xys4DmMAt71om71-SPgYzSAuEhYFiSq6Ztuvks1iXfiNAJopKQzHMXHiP03PVJcM_jYjaK7h7sbiAUF14g4X6FT0VYg15Ymx9cWU5XT6fiCJCtq3FPHAskA/w640-h460/verditor.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Birds that migrated to the warmer climes are back. A Verditer
flycatcher has repeatedly been visiting a corner of our roof. Perhaps it is
looking for a nesting site.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AmaFU1YUSObGDso-IE6wQu8cyXwv9AdPbhFFaLdR7e31hpcgMGoLH-P_mNg4HndXj8xOtY4VMfgeaQ2xnTKZDnYKGVfAvExvPUpYRDh_8V_dQjgJ3mR29IH2Wyiyr6lFuxayrGcJInIzBB-6th1pLLe4Sql337KDTTB_KtbFWBhzCa8wTOgmm_7k3w/s4896/onion%20loaf%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AmaFU1YUSObGDso-IE6wQu8cyXwv9AdPbhFFaLdR7e31hpcgMGoLH-P_mNg4HndXj8xOtY4VMfgeaQ2xnTKZDnYKGVfAvExvPUpYRDh_8V_dQjgJ3mR29IH2Wyiyr6lFuxayrGcJInIzBB-6th1pLLe4Sql337KDTTB_KtbFWBhzCa8wTOgmm_7k3w/w640-h480/onion%20loaf%202.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Warm weather calls for baking bread. And we baked Onion Garlic Loaf. This
loaf is full of onions and definitely a treat for onion lovers. The loaf has
fried onions as well as chopped raw onions. A lot of garlic had been added for
extra flavour. The favours in the bread are lovely and a little butter on the
slice makes it a delicious snack. This is a vegan loaf. You may swipe half cup
of water with milk to get a soft crumb.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwN2ubgGjr1TIeZKOBdJ_JakKvc-gAZ18-Qo-5HpfIcH_VkXwahR6TKqrYm68FimPDt92wMY-ag11IIO9B_NwgIdrSn34kFTim6a7R_Nr-3GtOypF29zTEBg_peLXRxwQ24z4O6GzXbcJxl3iCeLMsoe5QWNwcQ_nOS73TrAM4j36S9ie4gETGV_Wv5A/s3931/FINAL%20CRUMB.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="3931" height="598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwN2ubgGjr1TIeZKOBdJ_JakKvc-gAZ18-Qo-5HpfIcH_VkXwahR6TKqrYm68FimPDt92wMY-ag11IIO9B_NwgIdrSn34kFTim6a7R_Nr-3GtOypF29zTEBg_peLXRxwQ24z4O6GzXbcJxl3iCeLMsoe5QWNwcQ_nOS73TrAM4j36S9ie4gETGV_Wv5A/w640-h598/FINAL%20CRUMB.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<h2 style="text-align: left;">Onion Garlic Loaf (Vegan)</h2>
<h3 style="text-align: left;">Ingredients</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>4 cups all-purpose flour</li><li>1 tablespoon sugar</li><li>2 ¼ teaspoons instant dry yeast</li><li>1 teaspoon Himalayan
pink salt</li><li>1 ½ onion chopped finely</li><li>3-4 cloves minced garlic</li><li>2-3 tablespoons oil</li><li>1 ½ cups warm water</li></ul><p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<h3 style="text-align: left;">Instructions</h3>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>Heat oil in a pan. Add 1 chopped onion. Fry until translucent.
Add minced garlic. Turn off the heat</li><li>In a large bowl, take water and sugar. Stir to dissolve. Add
yeast. Stir and let sit for 10 minutes. It
will become frothy.</li><li>In another bowl, take flour, salt, yeasty water, and fried
onions with all the oil. Add remaining raw onion.</li><li>Knead for 6 to 7 minutes. Adjust the water to get a smooth
dough.</li><li>Transfer to an oiled bowl. Cover and keep in a warm corner
for 1 hour or until double.</li><li>Punch dough. Roll out the dough
into a rectangle. Beginning at the short end, roll up tightly.</li><li>Pinch seams and ends to seal. Place
the loaf in the greased tin (8 inches x4 ½ inches) with seam sides down.</li><li>Cover and leave to rise in a warm
place for one hour or until double.</li><li>Bake in a preheated oven at 180
degrees C for 25 to 30 minutes or till the top turns golden and the bottom sounds
hollow when tapped.</li><li>Remove from the oven and cool on
the rack.</li></ol><p></p>
<p class="MsoNormal">Linking to #BreadBakers</p><p style="border: 0px; margin-block: 1em; margin: 0px; padding: 0px; vertical-align: baseline;">#BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our <a href="https://www.pinterest.com/flpl/bread-bakers/" style="border-bottom-color: rgb(101, 67, 66); border-bottom-style: solid; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; border-width: 0px 0px 1px; color: #426545; cursor: pointer; margin: 0px; padding: 0px; text-decoration-line: none; vertical-align: baseline;" target="_blank">Pinterest board</a>. </p><p style="border: 0px; margin-block: 1em; margin: 0px; padding: 0px; vertical-align: baseline;">We take turns hosting each month and choosing the theme/ingredient. </p><p class="MsoNormal"><span style="background: white; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Our theme is the allium family with includes
onions, garlic, and leeks. Many thanks to our host, Karen of </span><a href="https://www.karenskitchenstories.com/" target="_blank"><span color="windowtext" style="background: white; text-decoration-line: none;">Karen’s Kitchen Stories</span></a><span style="background: white;">! Check out the list of lovely breads below - </span><o:p></o:p></p><p style="border: 0px; margin-block: 1em; margin: 0px; padding: 0px; vertical-align: baseline;"><br style="background-color: white; color: #2d3223; font-family: Jost, sans-serif; font-size: 16px; text-align: justify;" /></p><p style="border: 0px; display: block; margin-block: 1em; margin-inline: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg-mvD0PMbLwesHjSZBsZj8Z0-uDL2ptLjEGf03iHNCRR9uTbrsiBEvXiznDTXbm_qOG2AKb17vG-x9NGzU4R9VdMLc9877IBe5tWnESAPHEDdNNsxhvYfXXeV81EXXfmwuBUwnov0POKfxQaTQNXD8RZq2PNcfiQCdCaE_jMjJFo-lHjgRrKssziFCkQ" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="200" data-original-width="200" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEg-mvD0PMbLwesHjSZBsZj8Z0-uDL2ptLjEGf03iHNCRR9uTbrsiBEvXiznDTXbm_qOG2AKb17vG-x9NGzU4R9VdMLc9877IBe5tWnESAPHEDdNNsxhvYfXXeV81EXXfmwuBUwnov0POKfxQaTQNXD8RZq2PNcfiQCdCaE_jMjJFo-lHjgRrKssziFCkQ=w200-h200" width="200" /></a></div><br /><br /><p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNoSpacing"></p><ul style="text-align: left;"><li><a href="https://www.foodlustpeoplelove.com/2023/03/French-onion-soup-rolls.html" target="_blank"><span style="border: 1pt none windowtext; color: windowtext; padding: 0cm; text-decoration-line: none;">French Onion Soup Rolls</span></a> from Food Lust People Love</li><li><a href="https://passionkneaded.blogspot.com/2023/03/garlic-cloverleaf-rolls-breadbakers.html" target="_blank"><span style="border: 1pt none windowtext; color: windowtext; padding: 0cm; text-decoration-line: none;">Garlic Cloverleaf Rolls</span></a> from Passion Kneaded</li><li><a href="https://www.yummysmells.ca/2023/03/garlic-confit-focaccia.html" target="_blank"><span style="border: 1pt none windowtext; color: windowtext; padding: 0cm; text-decoration-line: none;">Garlic Confit Focaccia</span></a> from What Smells So Good</li><li><a href="https://cookwithrenu.com/millet-chives-flatbread-bajra-chives-paratha/" target="_blank"><span style="border: 1pt none windowtext; color: windowtext; padding: 0cm; text-decoration-line: none;">Gluten-Free Millet Chives Flatbread (Bajra chives Paratha)</span></a> from
Cook with Renu</li><li><a href="https://snehasrecipe.blogspot.com/2020/01/moroccan-onion-kaif.html" target="_blank"><span style="border: 1pt none windowtext; color: windowtext; padding: 0cm; text-decoration-line: none;">Moroccan Rghaif </span></a>from Sneha’s Recipe</li><li><a href="https://amessykitchen.blogspot.com/2023/03/onion-and-bay-loaf-breadbakers.html" target="_blank"><span style="border: 1pt none windowtext; color: windowtext; padding: 0cm; text-decoration-line: none;">Onion and Bay Loaf </span></a>from A Messy Kitchen</li><li><a href="https://www.ambrosiasoulfulcooking.com/2023/03/onion-garlic-loaf-vegan.html" target="_blank"><span style="border: 1pt none windowtext; color: windowtext; padding: 0cm; text-decoration-line: none;">Onion Garlic Loaf </span></a>from Ambrosia</li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2023/03/onion-lover-rolls-breadbakers.html" target="_blank"><span style="border: 1pt none windowtext; color: windowtext; padding: 0cm; text-decoration-line: none;">Onion Lover Rolls</span></a> from A Day in the Life on the Farm</li><li>Scallion and
Sesame Rolls from Karen’s Kitchen Stories</li><li><a href="https://magicalingredients.blogspot.com/2023/03/whole-wheat-stuffed-onion-kulcha.html" target="_blank"><span style="border: 1pt none windowtext; color: windowtext; padding: 0cm; text-decoration-line: none;">Whole Wheat Onion Kulcha</span></a> from Magical Ingredients</li></ul><p></p><p class="MsoNoSpacing"><o:p></o:p></p><p class="MsoNoSpacing"><o:p></o:p></p><p class="MsoNoSpacing"><o:p></o:p></p><p class="MsoNoSpacing"><o:p></o:p></p><p class="MsoNoSpacing"><o:p></o:p></p><p class="MsoNoSpacing"><o:p></o:p></p><p class="MsoNoSpacing"><o:p></o:p></p><p class="MsoNoSpacing"><o:p></o:p></p><p class="MsoNormal">
</p><p class="MsoNoSpacing"><o:p></o:p></p><p></p><p class="MsoNormal">
</p>Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com15tag:blogger.com,1999:blog-4420420054076431755.post-81839581393171937782022-12-13T15:51:00.001+05:302022-12-13T21:17:52.003+05:30Julekage (Eggless) #Breadbakers<h4 style="text-align: center;"><i style="font-weight: normal;"> Julekage has a lovely buttery crumb studded with candied peels, raisins and currants. The crust is sweet and a slice of Julekage pairs beautifully with a cup of hot coffee.</i></h4><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMxfxzRBjH-07UB3yiScZNeFsoRGg6L5ZWTewIm3vH4B6Ru19ELlExRMsm0f4_9Zf42H1aYi-su2ERBLCBeqoy3mk2K4a07eUYSdF-H7eetMskQGH2w96xdhhHj7oNCrEkYCAxFFNCnT1rnSXOglt509KL6teKHpbJRUyJ_QY6ByiZRL8Yi8pbo_Xfg/s4896/Julekage%20main.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMxfxzRBjH-07UB3yiScZNeFsoRGg6L5ZWTewIm3vH4B6Ru19ELlExRMsm0f4_9Zf42H1aYi-su2ERBLCBeqoy3mk2K4a07eUYSdF-H7eetMskQGH2w96xdhhHj7oNCrEkYCAxFFNCnT1rnSXOglt509KL6teKHpbJRUyJ_QY6ByiZRL8Yi8pbo_Xfg/w640-h480/Julekage%20main.JPG" width="640" /></a></div><br /><p></p><p><br /></p><p>The air is crisp and cold. Moon peeps from behind the hill
across and in no time rises up. It looks like a huge buttery ball. A thousand
stars blink in the sky.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7VqXDTLAkKdatcs2HkH0m2FLxbqz2hnga3yEMCfFW5ego0W-2Ttx19zXDdcR9zhWuciqJMQMI3sqZKucFQlBAIzCy8XpFi-cY9Vfravvj978zVVH-mr25Apabshse-bSuSGLW6IECfwZNeVp2eiWczvaZ11Ootap0GdnIRWGG8R-nK888_wYD8_-tg/s640/moon.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7VqXDTLAkKdatcs2HkH0m2FLxbqz2hnga3yEMCfFW5ego0W-2Ttx19zXDdcR9zhWuciqJMQMI3sqZKucFQlBAIzCy8XpFi-cY9Vfravvj978zVVH-mr25Apabshse-bSuSGLW6IECfwZNeVp2eiWczvaZ11Ootap0GdnIRWGG8R-nK888_wYD8_-tg/w640-h360/moon.JPG" width="640" /></a></div><br /><p><br /></p>
<p class="MsoNormal">Morning is clear, bright and cold. There is frost on the
leaves and grass. Chilly winds blow. Birds are huddled together in trees.
Winter has arrived. Days are warm and the Sun is mellow and comforting. A great
Barbet perches on the sides of the bird bath and drinks to its heart's content. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgB8HAKs4wKbD2dubX8WJpAtrLUVwiodZwkk_y2zexABkeDdM-rPwajRgnhcRHerDN1bvBREDyRUTX-H_05qvLqMyzyuoOYYaa8sl5SqsHFugCOdd2fy2MjTucBwIcZHX11Q_s_loDBPC3TCTxisQYdF3hjei4K_cAkxaLoltQe3IWCHBiEKKw-G4fQg/s640/one%20barbet.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgB8HAKs4wKbD2dubX8WJpAtrLUVwiodZwkk_y2zexABkeDdM-rPwajRgnhcRHerDN1bvBREDyRUTX-H_05qvLqMyzyuoOYYaa8sl5SqsHFugCOdd2fy2MjTucBwIcZHX11Q_s_loDBPC3TCTxisQYdF3hjei4K_cAkxaLoltQe3IWCHBiEKKw-G4fQg/w640-h360/one%20barbet.JPG" width="640" /></a></div><br /><p class="MsoNormal">A group of Himalayan Magpies visit the bare orchards routinely
in the evening. They give out loud calls, bathe, play, chase each other, and make our garden their playground.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkPO2gUPzR2qXCwNSTeiqo-6EJrZ3mu_IdM8lWUpYr6U5ZIevxC1PwJufAtV64pOxlghrtLD3sPmRrn5CZw6Sq7q9_Zs7aIU3yxj73UeLFUWakbo5HrFfn2HkEZFWa7dB3lC7tuzmkMW7uSs-P1sD4yffPfoUbSaD_8NWyNQOWxcrY9bCi7-0RrbdjA/s640/magpieeee.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkPO2gUPzR2qXCwNSTeiqo-6EJrZ3mu_IdM8lWUpYr6U5ZIevxC1PwJufAtV64pOxlghrtLD3sPmRrn5CZw6Sq7q9_Zs7aIU3yxj73UeLFUWakbo5HrFfn2HkEZFWa7dB3lC7tuzmkMW7uSs-P1sD4yffPfoUbSaD_8NWyNQOWxcrY9bCi7-0RrbdjA/w640-h360/magpieeee.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">We are ringing in Christmas by baking Norwegian Christmas
Bread Julekage.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqObhPXwlcVk6YJ-YwXN59V4qM6gTY4nQ_ESKh8WFo90ar0-zifQgAgKWWa7-hfYyljsZP8oHUGuyQmq81Zpz_5tj9f0PEnfkDfVaniPMggxeVXGgZ6Q1-5OmwBYpM8Q2wsXBgtA2VgSWCERX2kf5ILuXF1Th2Z03GS67xmfHpVWUNqlfm4-cWVUVwQ/s4896/julekage2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqObhPXwlcVk6YJ-YwXN59V4qM6gTY4nQ_ESKh8WFo90ar0-zifQgAgKWWa7-hfYyljsZP8oHUGuyQmq81Zpz_5tj9f0PEnfkDfVaniPMggxeVXGgZ6Q1-5OmwBYpM8Q2wsXBgtA2VgSWCERX2kf5ILuXF1Th2Z03GS67xmfHpVWUNqlfm4-cWVUVwQ/w640-h480/julekage2.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Julekage is a famous Norwegian Christmas fruit bread filled
with candied peels, raisins and cardamom. It has a soft buttery crumb and a
lovely glistening crust. Home smells heavenly when Julekage bakes. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMyB66NSyyNxVulA8ceJSrM0EqHahTX1Mk2ioplwzEiCCTKFGzBMebkEu00_97lwvwRQ2uBlRj3GcdUDl27gCuk3j1jO0FmNkxBLf8Ut-lhEk2_xmqsC0qxrY4OsRro42zcJ6x9sLi-eFZtNUsQ_SuFCDgnet1bxO0OH_htd4XjeYyaVCNrDoGCFyXw/s4394/julekage%20crumb.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4394" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMyB66NSyyNxVulA8ceJSrM0EqHahTX1Mk2ioplwzEiCCTKFGzBMebkEu00_97lwvwRQ2uBlRj3GcdUDl27gCuk3j1jO0FmNkxBLf8Ut-lhEk2_xmqsC0qxrY4OsRro42zcJ6x9sLi-eFZtNUsQ_SuFCDgnet1bxO0OH_htd4XjeYyaVCNrDoGCFyXw/w640-h534/julekage%20crumb.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">I have made an eggless version of the bread. You may use one
egg and reduce two tablespoons of water. </p>
<p class="MsoNormal">I have given the recipe for egg wash as well as milk wash. You may
go ahead with either of the two.</p>
<p class="MsoNormal">A slice of Julekage with a cup of coffee is pure bliss.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoHwaNl0pNS_xhbBa0vxeWQBJ_-rtkShLdt0nMqbDhOY3R6qBIqAKQAaXEgykWfnJgFvyVAFuroSiF9tEIqEwwOK3ogzZoQsyOokzN88rCmH-GOZeG4P2h5ejxsqvWuOwq-qC0KvruqWNuQg8T4k7oJlvvrgHKngsT-gRZZnR7kPovcc8LaXFVROU-Fw/s4896/julekage3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoHwaNl0pNS_xhbBa0vxeWQBJ_-rtkShLdt0nMqbDhOY3R6qBIqAKQAaXEgykWfnJgFvyVAFuroSiF9tEIqEwwOK3ogzZoQsyOokzN88rCmH-GOZeG4P2h5ejxsqvWuOwq-qC0KvruqWNuQg8T4k7oJlvvrgHKngsT-gRZZnR7kPovcc8LaXFVROU-Fw/w640-h480/julekage3.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<h2 style="text-align: left;">Julekage (Eggless)</h2>
<h3 style="text-align: left;">Dough</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>3 1/3 cups all-purpose flour</li><li>2 ¼ teaspoon instant yeast</li><li>½ teaspoon salt</li><li>¼ cup granulated sugar</li><li>½ cup butter</li><li>1/3 cup evaporated
milk</li><li>2/3 cups + 2-3 tablespoons water </li><li>½ teaspoon ground
cardamom</li><li>½ cup golden raisins</li><li>¼ cup candied citrus peels</li><li>2 tablespoons black currants</li></ul><p></p>
<h3 style="text-align: left;">Glaze (Egg wash or milk wash depending on your preference)</h3>
<h4 style="text-align: left;">Egg Wash</h4>
<p class="MsoNormal">Combine 1 large egg and 1 tablespoon milk</p>
<h4 style="text-align: left;">Milk Wash</h4>
<p class="MsoNormal">Heat 4 tablespoons of milk until very hot. Add 2 tablespoons
sugar and 1 tablespoon butter.</p>
<p class="MsoNormal">4 tablespoons granulated sugar</p>
<h3 style="text-align: left;">Icing</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>½ cup icing sugar</li><li>½ tablespoon water</li><li>½ tablespoon butter
(softened)</li><li>½ teaspoon almond extract</li></ul><p></p>
<h3 style="text-align: left;">Instructions</h3>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>In a large bowl, take 1 cup flour, yeast, salt and sugar. </li><li>In a saucepan, heat evaporated milk, water and butter until
nice and warm (not hot) and almost all the butter melts. Add to flour mixture.
Mix for about 3-4 minutes to get a smooth and homogenous mixture.</li><li>Add the remaining flour and mix with a spoon. Knead on the
floured counter for 5-6 minutes to get a smooth and elastic dough.</li><li>Place dough in an oiled bowl. Turn to grease top. Cover and
keep in a warm place to rise for 1-2 hours or until puffy.</li><li>Combine cardamom, raisins, currants and candied peels in a
bowl. Keep aside. </li><li>Punch dough and turn onto a lightly floured surface.</li><li>Flatten the dough and spread the raisins, currants and peels
across the dough. Fold the dough and knead fruits evenly throughout the dough. Cover
and let the dough relax for 10 minutes.</li><li>Shape the dough into a smooth ball and place it in the centre of the parchment paper-lined baking tray.</li><li>Brush glaze (egg wash or milk wash) over the top and sides of the dough. Cover and let it rise in a warm place until the dough almost doubles and
indentation remain after pressing with a finger. Brush again with glaze and
sprinkle sugar on top.</li><li>Bake in a preheated oven at 180 degrees C for 30-35 minutes
or until the top turns golden. Remove from the oven and cool on the rack.</li><li>Combine all the ingredients of icing to get a thick flowing
consistency. Drizzle over the cooled loaf. Add some glace cherries.</li></ol><div><br /></div><div>Linking to #BreadBakers</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhXIk1oFXrhVYGS1xduAlE2Hvd2IvFVJq8zGpe7vDzpycdDIr3_wc9Au115iTOxNRip_0ApMWQZDa8CGhqqUgwj_2vTL1G_kIHSFtQhAcVm7z-KkhwQcamJNG08HK2xE5vvdVW8Iu7l60USMXDsxMlNWR-TtZXX8TriCqOo6FEE2E85_tOWwykWJtkX4Q" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="200" data-original-width="200" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEhXIk1oFXrhVYGS1xduAlE2Hvd2IvFVJq8zGpe7vDzpycdDIr3_wc9Au115iTOxNRip_0ApMWQZDa8CGhqqUgwj_2vTL1G_kIHSFtQhAcVm7z-KkhwQcamJNG08HK2xE5vvdVW8Iu7l60USMXDsxMlNWR-TtZXX8TriCqOo6FEE2E85_tOWwykWJtkX4Q=w200-h200" width="200" /></a></div><br /><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><p></p><p style="background: white; margin-block: 1em; margin: 0cm 0cm 0.0001pt; text-align: justify; vertical-align: baseline;"><span face="Calibri, "sans-serif"" style="color: #2d3223; font-size: 11pt;"><br /></span></p><p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"></p><ul><li><a href="https://www.karenskitchenstories.com/" style="background-color: transparent; text-align: left;" target="_blank"><span style="border: 1pt none windowtext; color: #426545; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; padding: 0cm;">Garlic Parmesan Sourdough Dinner rolls</span></a><span style="background-color: transparent; text-align: left;"> from
Karen's Kitchen Stories</span></li><li><a href="https://amessykitchen.blogspot.com/" target="_blank"><span style="border: 1pt none windowtext; color: #426545; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; padding: 0cm;">Black Buns</span></a> from A Messy Kitchen</li><li><a href="https://snehasrecipe.blogspot.com/" target="_blank"><span style="border: 1pt none windowtext; color: #426545; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; padding: 0cm;">Soft and Fluffy Croissants Bread Rolls</span></a> from
Sneha's Recipe</li><li><a href="https://www.ambrosiasoulfulcooking.com/" target="_blank"><span style="border: 1pt none windowtext; color: #426545; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; padding: 0cm;">Julekage</span></a> from Ambrosia</li><li><a href="https://magicalingredients.blogspot.com/2022/02/heart-beet-sticks.html" target="_blank"><span style="border: 1pt none windowtext; color: #426545; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; padding: 0cm;">Sweet Coconut Almond Swirls</span></a> from Magical
Ingredients</li><li><a href="https://zestysouthindiankitchen.com/" target="_blank"><span style="border: 1pt none windowtext; color: #426545; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; padding: 0cm;">Sourdough St.Lucia Buns</span></a> from Zesty South Indian
Kitchen</li></ul><p></p><div>
<p class="MsoNoSpacing"><br /></p><p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><span style="font-family: trebuchet;"><span style="color: #2d3223;">#BreadBakers is a group of bread loving bakers who
get together once a month to bake bread with a common ingredient or theme.
Follow our Pinterest board <a href="http://www.pinterest.com/flpl/bread-bakers/" style="border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; cursor: pointer;" target="_blank"><span style="border: 1pt none windowtext; color: #426545; mso-border-alt: none windowtext 0cm; padding: 0cm;">right
here</span></a>. Links are also updated each month on this <a href="http://www.foodlustpeoplelove.com/p/breadbakers.html" style="border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; cursor: pointer;" target="_blank"><span style="border: 1pt none windowtext; color: #426545; mso-border-alt: none windowtext 0cm; padding: 0cm;">home
page</span></a>.<u1:p></u1:p></span><o:p></o:p></span></p><p style="background: white; margin-block: 1em; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><span style="font-family: trebuchet;"><span style="color: #2d3223;">We take turns
hosting each month and choosing the theme/ingredient.</span><u2:p></u2:p><o:p></o:p></span></p><p class="MsoNoSpacing">
<span style="font-family: trebuchet;"><u2:p></u2:p>
</span></p><p style="background: white; margin-block: 1em; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><span style="color: #2d3223;"><span style="font-family: trebuchet;">The theme this month
is Christmas Breads</span></span><span face=""Calibri","sans-serif"" style="font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; text-align: justify; vertical-align: baseline;"><span style="color: #2d3223; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> </span></p>
<p style="background: white; margin-block: 1em; margin: 0cm 0cm 0.0001pt; text-align: justify; vertical-align: baseline;">Recipe: <a href="https://redstaryeast.com/"><span style="color: #38761d;">Redstar Yeast</span></a></p></div><p class="MsoNormal"></p><div><br /></div><div><br /></div><div><br /></div><div><br /></div><p></p>
Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com9tag:blogger.com,1999:blog-4420420054076431755.post-75105247439618101942022-11-14T20:52:00.002+05:302022-11-16T16:00:38.099+05:30Whole Wheat Jaggery Cinnamon Cake (Eggless)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Xq9-5P2NfafM7BUtX6V-KbLfOROKpFktc76PXL6ViVlkvSFZfHbCdLAgshFO_wHVw08PR_47_n13Ic0ejjPaREFk9iMjlc0SPe32nBFvid3WsTatfbznluu7l5PUaMYCT_msXJAT8lRVAqwKUxZbIBIzwUBq5F00ShF8FTBMjDBqqokPVoIlwlEb-g/s4000/wwjc%20phone%20pic.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2248" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Xq9-5P2NfafM7BUtX6V-KbLfOROKpFktc76PXL6ViVlkvSFZfHbCdLAgshFO_wHVw08PR_47_n13Ic0ejjPaREFk9iMjlc0SPe32nBFvid3WsTatfbznluu7l5PUaMYCT_msXJAT8lRVAqwKUxZbIBIzwUBq5F00ShF8FTBMjDBqqokPVoIlwlEb-g/w437-h640/wwjc%20phone%20pic.jpg" width="437" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p>We are high on the colours of nature. Autumn has splashed
the hills with beautiful pinks, gold, rusts, reds and browns. A wild Cherry
Tree in the corner of our cottage has been the cynosure of all eyes. Its
branches laden with profuse blossoms have been attracting millions of bees. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJCnxJY1BuolCUf4caPk5-KfxpeQjen8FM5WD7B5HAREKs9FRw3fairgxtiUXMr_E7aYP49NXdNmy8QdcegFAoy_cRD3mENd6te-4I6Nxqqdec1OYPOwrlque46DfDJ3ZK_SA7T6ue81UPdlkJ9PZiok3NLSJerW1TMoSz7ZYXG1C3-q-cZ4qvNEHBQ/s4000/autumn%20vibes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2248" height="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJCnxJY1BuolCUf4caPk5-KfxpeQjen8FM5WD7B5HAREKs9FRw3fairgxtiUXMr_E7aYP49NXdNmy8QdcegFAoy_cRD3mENd6te-4I6Nxqqdec1OYPOwrlque46DfDJ3ZK_SA7T6ue81UPdlkJ9PZiok3NLSJerW1TMoSz7ZYXG1C3-q-cZ4qvNEHBQ/w455-h644/autumn%20vibes.jpg" width="455" /></a></div><br /><p><br /></p><p>A
constant hum is audible on walking under the tree. It’s the sound of nature, so
soft, soothing and healing. Birds have been visiting the tree for their
share of nectar. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzxSQip5IO1urjDBT8xjRwiXTyvAjXGqkZANvhEU9AeMvKTPvqLNlsUp5gJzeGUXDLc_pEnaej6AWYx1jvheHt1J2LFTzq_szUeRRlNEZVLgNVa3UYsYsUGHMjYY9klts_OD-c-uonS-hamqERooY42PpgsFd6vtV9pZQWJY5d2lg4BGeGKeXY8fzpg/s524/padam.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="524" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzxSQip5IO1urjDBT8xjRwiXTyvAjXGqkZANvhEU9AeMvKTPvqLNlsUp5gJzeGUXDLc_pEnaej6AWYx1jvheHt1J2LFTzq_szUeRRlNEZVLgNVa3UYsYsUGHMjYY9klts_OD-c-uonS-hamqERooY42PpgsFd6vtV9pZQWJY5d2lg4BGeGKeXY8fzpg/w640-h440/padam.JPG" width="640" /></a></div><br /><p><br /></p><p>The mornings are sonorous and colourful and the warmth of the
morning Sun is an elixir.</p>
<p class="MsoNormal">A thin layer of mist looming over the hills perpetually indicates
that we are inching towards winter. Gulping endless cups of tea and tisanes
becomes the norm during cold days. And
baking also shifts to flavours and tastes to suit the cold season. Spices like
ginger, cinnamon and cloves find way into batters and dough. And for us,
jaggery becomes the sweetener of the season. It is mineral rich and healthier
and keeps warm. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWSWHyRFt5PQTtr_WMT8k3T0uR2n4JlnpmcigVYlUKNHBoorURC-CBWnjTzwncxr-WQXVJVl0C2WdCpr4ZM09CFRgxtsKX5JAI0s_RqGZHZalZ0iNO2V9dYSyFOOWO5pCefT2WYkEW9jbkoZpeJBg5YSJdtia4S3XyEjaNlKI9UikpiZxVL3y5BSSAw/s4000/wwjc2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2248" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWSWHyRFt5PQTtr_WMT8k3T0uR2n4JlnpmcigVYlUKNHBoorURC-CBWnjTzwncxr-WQXVJVl0C2WdCpr4ZM09CFRgxtsKX5JAI0s_RqGZHZalZ0iNO2V9dYSyFOOWO5pCefT2WYkEW9jbkoZpeJBg5YSJdtia4S3XyEjaNlKI9UikpiZxVL3y5BSSAw/w458-h640/wwjc2.jpg" width="458" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Recently, a whole wheat Cake was baked with jaggery. The
cake has cinnamon that imparts a
beautiful aroma and flavour and jaggery further enhances the flavour and taste.
It is something like cinnamon and caramel beautifully blending into each other.</p>
<p class="MsoNormal">Few things to keep in mind when baking this cake.</p>
<p class="MsoNormal">Use one 8 inch round cake pan. Or, bake in 8x8 inches square
cake pan.</p>
<p class="MsoNormal">Use jaggery powder. Ensure all the lumps dissolve in the
batter before baking.</p>
<p class="MsoNormal">Slice next day. The cake becomes soft and flavours come out
beautifully.</p>
<p class="MsoNormal"><o:p> </o:p></p>
<h2 style="text-align: left;">Whole Wheat Jaggery Cinnamon Cake (Eggless)</h2>
<h3 style="text-align: left;">Ingredients</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>1 ½ cups whole wheat flour</li><li>1 ½ teaspoon baking powder</li><li>½ teaspoon baking soda</li><li>1 teaspoon cinnamon powder </li><li>1 cup Jaggery powder</li><li>½ cup thick yoghurt (at room temperature)</li><li>¼ cup + 2 tablespoons milk (warm)</li><li>¼ cup oil</li><li>1 teaspoon vanilla extract</li><li>2 teaspoons vinegar</li><li>¼ cup chopped walnuts</li></ul><p></p>
<h3 style="text-align: left;">Instructions</h3>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>Preheat oven to 180 degrees C. Grease and line one 8-inch
round cake pan.</li><li>In a large bowl, whisk together all the dry ingredients
(first four ingredients)</li><li>In a large bowl, mix Jaggery and Yoghurt. Stir, cover and let
sit till Jaggery dissolves completely.</li><li>Add milk, oil and vanilla extract.</li><li>Add vinegar and mix well.</li><li>Keep a strainer on the mouth of the bowl with wet
ingredients and pass all the dry ingredients through the strainer into the
bowl.</li><li>Mix to get a smooth batter without lumps. Do not over-mix.</li><li>Pour batter into the prepared pan. Level with a spatula.</li><li>Sprinkle chopped walnuts on top.</li><li>Bake for 35-40
minutes or until the top turns brown and a toothpick inserted into the
centre comes out clean.</li><li>Cool in the rack. Slice the next day.</li></ol><p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"> </p>Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com9tag:blogger.com,1999:blog-4420420054076431755.post-60127591613916742492022-10-23T07:45:00.000+05:302022-10-23T07:45:28.945+05:30Gulab Jamun Cake (Eggless)<h4 style="text-align: center;"><span style="font-weight: normal;"><i>Gulab Jamun Cake has robust Indian flavours and a soft crumb. It makes an excellent dessert cake.</i></span></h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPfGvnFV3IMtdGjoiwqmpkmCW2TXQZbAZ8whyyvHTZfSoAszWB0MGgvQx5HuJJUDaPrVAFMsy_1b0gMXM_Mx8-Tt1cX-weh4opKnoRVhcnTbi6gLs3H7aObU8CPalJgtwG6p9jXEXUIKDJXe9oJn3pB29hIiZOhvWdqfn2pRbfpeXdA0RHB25WEU3cKQ/s4000/gj%20cake%20sliced.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2248" height="698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPfGvnFV3IMtdGjoiwqmpkmCW2TXQZbAZ8whyyvHTZfSoAszWB0MGgvQx5HuJJUDaPrVAFMsy_1b0gMXM_Mx8-Tt1cX-weh4opKnoRVhcnTbi6gLs3H7aObU8CPalJgtwG6p9jXEXUIKDJXe9oJn3pB29hIiZOhvWdqfn2pRbfpeXdA0RHB25WEU3cKQ/w455-h698/gj%20cake%20sliced.jpg" width="455" /></a></div><br /><p class="MsoNormal"><br /></p><p class="MsoNormal">It is amazing how festivities infuse so much energy and
enthusiasm in us. Even the tired feet and fatigued body can feel so peppy and
fresh and undertake all the ritual chores with elan.</p><p class="MsoNormal">Diwali is around the corner and every Indian household is
busy cleaning, decluttering and decorating homes. The clanking and clattering
of pots and pans is audible amidst animated conversations as sweets and special
meals are being curated to celebrate the favourite festival.</p><p class="MsoNormal">Living in the Himalayan forests with no one around for miles,
festivals hold a special significance for us. It brings so much happiness, good
cheer and good vibes.</p><p class="MsoNormal">A big Gulab Jamun Cake was baked to kick off the
festivities. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQ3DmhG5Pw6ibE6VSkcAFS1SMwVrPob0VcHWy30aS-DrSIa3oh3aUBi-VR8LpSiRWae3CIBXzsSqPiQdJ6xfNoTwT-vDNNZ_P4iMqXFPaDshUVIlj-0lr12cGf3RTL3vt-4GKGovRMEyDtIRqZtQZ40MzkI4YqpYzWbA6AyG0flPAcq9ckKRv52uf2w/s4000/gj%20cake%20first%20shot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2248" height="705" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQ3DmhG5Pw6ibE6VSkcAFS1SMwVrPob0VcHWy30aS-DrSIa3oh3aUBi-VR8LpSiRWae3CIBXzsSqPiQdJ6xfNoTwT-vDNNZ_P4iMqXFPaDshUVIlj-0lr12cGf3RTL3vt-4GKGovRMEyDtIRqZtQZ40MzkI4YqpYzWbA6AyG0flPAcq9ckKRv52uf2w/w449-h705/gj%20cake%20first%20shot.jpg" width="449" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p class="MsoNormal">The Cake is eggless with robust Indian flavours. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpjbPRm-2Gnn5fnelL70xhUeXbopTqragyXp6PBy8ppHqi2DJ9nnCkWg5L-F9yrAI6_rbSv4VPnoInnVrmBe0etvCBIY9GWD5uo-47rcF09L3NCOgZxcGuGQ9b5oaYz-wxSch69GIZrd6FpXPpo1bbUsG8BClGQdPpHqAGVTafTKpzIHLczrhVpV-lw/s4896/gjcake%20main.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpjbPRm-2Gnn5fnelL70xhUeXbopTqragyXp6PBy8ppHqi2DJ9nnCkWg5L-F9yrAI6_rbSv4VPnoInnVrmBe0etvCBIY9GWD5uo-47rcF09L3NCOgZxcGuGQ9b5oaYz-wxSch69GIZrd6FpXPpo1bbUsG8BClGQdPpHqAGVTafTKpzIHLczrhVpV-lw/w640-h548/gjcake%20main.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p><p class="MsoNormal">Dunk in
syrup if you love a higher sweetness quotient. Or, just drizzle some rosewater
saffron infused glazed. It is delicious and addictive.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJo1bRF_PtXlfx0lPq5QJtlHqGNk5zVhzvClY5C_8xvJypAPOuQNR0Bfe-zmI1fGQIwfS1CXIjN_A32oR3Fe6AU0uHTl2pXJZwLmXHOuy5efNvBGBwdpgkIqJVrCXe6tsY-_1hDK8dmiYhipFk9DZcgJwBNZFl0adkIAXjvm3STxIUk5l6Xet8CtNfLA/s4896/crumb%20shot%20real.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJo1bRF_PtXlfx0lPq5QJtlHqGNk5zVhzvClY5C_8xvJypAPOuQNR0Bfe-zmI1fGQIwfS1CXIjN_A32oR3Fe6AU0uHTl2pXJZwLmXHOuy5efNvBGBwdpgkIqJVrCXe6tsY-_1hDK8dmiYhipFk9DZcgJwBNZFl0adkIAXjvm3STxIUk5l6Xet8CtNfLA/w640-h480/crumb%20shot%20real.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p><h2 style="text-align: left;">Gulab Jamun Cake (Eggless)</h2><h3 style="text-align: left;">Ingredients</h3><p class="MsoNormal"></p><ul style="text-align: left;"><li>1 ½ cups all-purpose flour</li><li>½ cup milk powder (not dairy whitener)</li><li>2 tablespoons fine semolina</li><li>1 ¼ teaspoon baking powder</li><li>½ teaspoon baking soda</li><li>6-7 green cardamom seeds powder</li><li>¾ cup boora sugar (or, powdered sugar)</li><li>¾ cup thick yoghurt</li><li>½ cup milk</li><li>1/3 cup oil</li><li>Some strands of saffron</li></ul><p></p><h3 style="text-align: left;">Instructions</h3><p class="MsoNormal"></p><ol style="text-align: left;"><li>In a large bowl, whisk the first six ingredients. Keep aside.</li><li>Heat two tablespoons of milk until warm. Add saffron
strands. Cover and keep aside.</li><li>Whisk boora sugar and yoghurt until smooth. </li><li>Add semolina. Mix well. Cover and keep for 20 minutes.</li><li>Add oil. Mix well.</li><li>Add dry ingredients to the wet ingredients. Add milk. Mix
gently. </li><li>Add saffron infused milk and mix well. </li><li>Pour into the prepared pan. Level the batter with a spatula.</li><li>Bake for 40-45 minutes or until the top turns a lovely brown
and a toothpick inserted in the center comes out clean. </li></ol><p></p><p class="MsoNormal">If you want to drench your cake in syrup, take slightly less
than ½ cup of water, two tablespoons of rosewater and ¼ cup of sugar. Mix till sugar dissolves.
Poke holes all over the warm cake with a toothpick and pour the syrup evenly
over the cake. Poke holes in the base of the cake and pour the remaining syrup.
</p><h3 style="text-align: left;">Glaze</h3><p class="MsoNormal"></p><ul style="text-align: left;"><li>¼ cup icing sugar</li><li>2 tablespoons milk</li><li>4-5 strands of saffron</li><li>2-3 tablespoons sliced almonds</li></ul><p></p><p>
</p><p class="MsoNormal">Add saffron strands to warm milk. Cover and keep for 5
minutes. Add saffron milk to icing sugar and prepare a thick and pourable
glaze. Pour it over the cake once it is completely cold. Decorate with sliced
almonds and rose petals.</p>Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com2tag:blogger.com,1999:blog-4420420054076431755.post-46932894105512716802022-10-11T18:54:00.003+05:302022-10-12T22:15:01.903+05:30Halloween Ghost Bread (Vegan)<h4 style="text-align: center;"> <span style="font-weight: normal;"><i>Ghost Bread has crisp edges and a soft centre. A combination of different herbs and chilly flakes makes it an excellent snack bread. It pairs well with hot soup.</i></span></h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2CZWXRtvIT1uEXhAqQ6Ov41AqEBeSu6IPIJDH_HEP4BelPnpURcy2HMGbnhtmq_4xWwoi3_y8YJi4TC_rjFlPUMup4I7OFDlbeDGkYZmB6HhUz2XqZ8Kj3JPuozcOZ1c1iGk4DyvKPPvIXO9cLoEP5wh4x8druC0_9eQ2fr_GuWEqqcdguhDIJqa5w/s4116/ghost%20bread%20main.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4116" height="618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2CZWXRtvIT1uEXhAqQ6Ov41AqEBeSu6IPIJDH_HEP4BelPnpURcy2HMGbnhtmq_4xWwoi3_y8YJi4TC_rjFlPUMup4I7OFDlbeDGkYZmB6HhUz2XqZ8Kj3JPuozcOZ1c1iGk4DyvKPPvIXO9cLoEP5wh4x8druC0_9eQ2fr_GuWEqqcdguhDIJqa5w/w640-h618/ghost%20bread%20main.JPG" width="640" /></a></div><br /><p>Autumn has flooded us with bright colours, pretty hues and
delicate shades. Autumn in the hills is the season to savour the warmth of the
Sun, the songs of the birds the nip in the air and the majestic view of the
snow-capped mountains. Trees have begun to shed leaves. Dry Pear leaves
have amazing patterns. Dots, streaks and pale colours from yellow to brown and
even pink. The Forest floor is littered with leaves that will rot and enrich the
soil. The smell of leaf litter has its own aroma that is intense and unique.
The beauty of nature is nourishing for the body and the soul.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6IdKZqxPa7JJJk95Tf5b4FME4RCkEw7rfqLCTPQavxCf00jDWUw2NGqIkprUci2ophcdk_jAIgEj7AlpmvocoEYsy21b61iBtP-HBTV6qx6FOuhoHy7sm7rluLOYD8V2-fcM_qN0-4h0G3QJ-ibMMFZzPr3UzAIb767heFfBJOV8FW1_cs6lPlG2WQw/s640/wedge%20tailed%20green%20pigeon.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6IdKZqxPa7JJJk95Tf5b4FME4RCkEw7rfqLCTPQavxCf00jDWUw2NGqIkprUci2ophcdk_jAIgEj7AlpmvocoEYsy21b61iBtP-HBTV6qx6FOuhoHy7sm7rluLOYD8V2-fcM_qN0-4h0G3QJ-ibMMFZzPr3UzAIb767heFfBJOV8FW1_cs6lPlG2WQw/w640-h360/wedge%20tailed%20green%20pigeon.JPG" width="640" /></a></div><br /><p>A wedge-tailed green pigeon often comes to a tree that has a
creeper full of wild berries while the Mountain Bulbul enthrals with her
lovely songs every morning.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4G8f1b7wk4dzKDFxEXh_-up21Fp7uVkzoCgZwqzm4hOo1vAueoj_L1LHmB5yx0XLEqdhB10Hv9aM15-4liD6txSNZcJo8WiZd6j9QrCXQ0Yr2m-XDMv_QC2ZAslITZLbw60_t0VkJ7E-XoHW8qU2IgZBrsQnQY9oDR93LEGN3y15FzTsbC2JP2q8XZA/s640/mountain%20bulbul.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4G8f1b7wk4dzKDFxEXh_-up21Fp7uVkzoCgZwqzm4hOo1vAueoj_L1LHmB5yx0XLEqdhB10Hv9aM15-4liD6txSNZcJo8WiZd6j9QrCXQ0Yr2m-XDMv_QC2ZAslITZLbw60_t0VkJ7E-XoHW8qU2IgZBrsQnQY9oDR93LEGN3y15FzTsbC2JP2q8XZA/w640-h360/mountain%20bulbul.JPG" width="640" /></a></div><br /><p>The last few days have been wet and cold as it rained
incessantly for almost a week. We were surrounded by fog and waterfalls. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgl-7Jb8Z1QLklRySS635fX7_8B9XKAt2QJj-n2_G4crLA6Rdgo89Me2hwCFGXBp-UkTYjwtSqw4cT_u9HUk3bVFKVk5Yuj2_Rc9e-VrHm58yzLfgwmd0DN-kQMrHummlGV1LQ0qsrom5f-AaQWbsWhj8sgjYoSFfiWC4SU6e8pHGPV2YCBDI48-OkA/s4000/waterfall%20main.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2248" height="749" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgl-7Jb8Z1QLklRySS635fX7_8B9XKAt2QJj-n2_G4crLA6Rdgo89Me2hwCFGXBp-UkTYjwtSqw4cT_u9HUk3bVFKVk5Yuj2_Rc9e-VrHm58yzLfgwmd0DN-kQMrHummlGV1LQ0qsrom5f-AaQWbsWhj8sgjYoSFfiWC4SU6e8pHGPV2YCBDI48-OkA/w522-h749/waterfall%20main.jpg" width="522" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p>There
was a constant roar of the mighty waterfalls that sprouted in the forest
adjoining our home. Every waterfall has its own rhythm and music. We strolled
into the forest to enjoy the waterfalls and a majestic rainbow in the valley.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYOO1r3lAYYMPRbFEK0tUZnFi5SB0fED-2HoXKxD_MdvA6eaJRsUsjD6JMXaeRz-kBfVn6JwD-sq8-XVF1Gv38SadqDthwf3osze4KqLXRQdRwdcANcm9sG9XK0foWvbkjmZdjSAh_DwO9sVw5sWI6vEoyadBqfP6mOQKpbypaNCNcIIF_2cZjHQzuQ/s4000/rainbow.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2248" height="647" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYOO1r3lAYYMPRbFEK0tUZnFi5SB0fED-2HoXKxD_MdvA6eaJRsUsjD6JMXaeRz-kBfVn6JwD-sq8-XVF1Gv38SadqDthwf3osze4KqLXRQdRwdcANcm9sG9XK0foWvbkjmZdjSAh_DwO9sVw5sWI6vEoyadBqfP6mOQKpbypaNCNcIIF_2cZjHQzuQ/w541-h647/rainbow.jpg" width="541" /></a></div><br /><p>Being in the hills, we always celebrate festivals with enthusiasm It brings so much excitement and
happiness and keeps us involved. This is the month of Halloween and we decided to bake Ghost Bread. There is no recipe for Ghost Bread as such. You may use the
recipe of your favourite bread dough and shape it into Ghost Bread. Shaping is
the most exciting part. Roll out the pieces of dough into an oval. Use a round
cookie cutter for the eyes and mouth. Then flatten it with a rolling pin. You may
stretch the eyes or mouth to get ghost-like features.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiab5jgp-tPAqnmUDw39OD-CrBvD40SbgGNp_k4tIjeyZesbsXzbB618aTM-y03jI-hXjyTXidf7kLY8xl5q-SOHC6H5SMzJShl7iRVMnSTiTHCRDqEm6nZyxzRQC1-qzv_ZAEsCp7MWQ_0rZ9MRTQ6u02_WCa3XbznLmy7Vq2dsKqMgAOu-JjBfvbVeg/s4896/ghost%20bread%20shaping.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiab5jgp-tPAqnmUDw39OD-CrBvD40SbgGNp_k4tIjeyZesbsXzbB618aTM-y03jI-hXjyTXidf7kLY8xl5q-SOHC6H5SMzJShl7iRVMnSTiTHCRDqEm6nZyxzRQC1-qzv_ZAEsCp7MWQ_0rZ9MRTQ6u02_WCa3XbznLmy7Vq2dsKqMgAOu-JjBfvbVeg/w640-h480/ghost%20bread%20shaping.JPG" width="640" /></a></div><p><br /></p><p>In fact, it is your creativity to get the ghosts right. My
son got so excited that he ended up shaping the best ghost (the one with teeth)</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMUoCSsIxiXdakyikb7__4fj4kVyaDMe7mGxckMC8JjbBf0g18rcdoL4Src3au2Ak_Uzpe4Clef-sv1EX4ah8X3wPqi6CrxymIks4yTS7wq5EXChmxo5FXrEfGF9S34daMJ9YXDAybLbGLnPDAWj45laef_idrXToWi7ha6CzUC3fDu_8ssa-bIsrHg/s4896/two%20ghosts.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMUoCSsIxiXdakyikb7__4fj4kVyaDMe7mGxckMC8JjbBf0g18rcdoL4Src3au2Ak_Uzpe4Clef-sv1EX4ah8X3wPqi6CrxymIks4yTS7wq5EXChmxo5FXrEfGF9S34daMJ9YXDAybLbGLnPDAWj45laef_idrXToWi7ha6CzUC3fDu_8ssa-bIsrHg/w640-h480/two%20ghosts.JPG" width="640" /></a></div><br /><p>We used the basic dough for Ghost Bread. We added minced
garlic and dry herbs along with some chilly flakes. Our ghosts were
delicious. We had them with tomato soup. Perfect dinner for a chilly night.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVexAu_H-R3RS82uXNbb8ZUbsxpLsmMLd13foGs151htzMMKy7JAnBdcdcUeNfH430OmEX4HFn3lXlfp9O9xuuU8ExQMfKq1MURxkHqSfugXYDbcnp3ae5k9khaST_lea_wPwwtmS4z4_aMn5AxJALZL88mwWypNn4l87SylSH-pWxIXmB_nZ5MgMn1A/s4387/Ghost%20bread.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4387" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVexAu_H-R3RS82uXNbb8ZUbsxpLsmMLd13foGs151htzMMKy7JAnBdcdcUeNfH430OmEX4HFn3lXlfp9O9xuuU8ExQMfKq1MURxkHqSfugXYDbcnp3ae5k9khaST_lea_wPwwtmS4z4_aMn5AxJALZL88mwWypNn4l87SylSH-pWxIXmB_nZ5MgMn1A/w640-h536/Ghost%20bread.JPG" width="640" /></a></div><br /><p><br /></p>
<h2 style="text-align: left;">Halloween Ghost Bread (Vegan)</h2>
<h3 style="text-align: left;">Ingredients</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>2 cups all-purpose flour</li><li>2 teaspoons minced garlic</li><li>½ teaspoon salt</li><li>1 teaspoon dried oregano</li><li>1 teaspoon rosemary</li><li>1 teaspoon dries thyme</li><li>2 teaspoon chilly flakes</li><li>½ cup -3/4 cup warm water</li><li>2 teaspoon sugar</li><li>1 teaspoon instant dry yeast</li><li>1 tablespoon oil</li></ul><p></p>
<h3 style="text-align: left;">Instructions</h3>
<p class="MsoNormal">In a large bowl, mix together the first seven ingredients.</p>
<p class="MsoNormal">In another bowl, mix water, sugar and yeast. Let rest for 10
minutes. </p>
<p class="MsoNormal">Add oil.</p>
<p class="MsoNormal">Now add the liquid ingredients to dry ingredients and make a
soft dough.</p>
<p class="MsoNormal">Transfer the dough to an oiled bowl. Turn around once so
that the dough is <span lang="EN-IN">covered with
oil all over.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-IN">Cover and
keep in a warm corner until double.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-IN">Punch the dough, and divide it into six pieces.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-IN">Roll out
each piece into a round. Once you have shaped all the pieces, cover them and let
rest for 10 minutes.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-IN">Roll out
each round into an oval. Use a round cookie cutter for the eyes and mouth.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-IN">Use a
rolling pin to spread out the eyes and mouth. You may use your creativity to shape
the Ghost Bread.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-IN">Transfer the
shaped dough to a baking tray. Cover and leave to rise for 30 minutes or
until puffy.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-IN">Bake in a
preheated oven at 180 degrees C for 30-35minutes or until golden from the
edges.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-IN">Serve warm
with hot soup. <o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-IN"><br /></span></p>
<p class="MsoNormal"><o:p> </o:p>Linking to #BreadBakers</p><p class="MsoNormal">#BreadBakers is a group of bread-loving bakers who get
together once a month to bake bread with a common ingredient or theme. Follow
our Pinterest board <a href="http://www.pinterest.com/flpl/bread-bakers/" target="_blank"><span style="color: #426545; text-decoration-line: none;">right here</span></a>. Links are also updated each month on this <a href="http://www.foodlustpeoplelove.com/p/breadbakers.html" target="_blank"><span style="color: #426545; text-decoration-line: none;">home page</span></a>.
We take turns hosting each month and choosing the theme/ingredient.</p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2ImdVkDBS-KPFk8qHZNK4XGvJFGLZmiRjB10KYvBzt_XiimkPqjj4woS1lfT5Suhnq6d-DcajZZJIqh78rsT2ftjH0aQRxnX77OIPkX0mxfYQWPM-1nd1MV9NISgHbO6sLZpvOcRd4g1NzXpWi0tpiFxObCCyapjBidA8ckDHLs0M4gSLnqoaw196Q/s200/breadbakers%20for%20post.png" style="background-attachment: initial !important; background-clip: initial !important; background-color: white; background-image: none !important; background-origin: initial !important; background-position: initial !important; background-repeat: initial !important; background-size: initial !important; background: none white; border: none; clear: left; color: #b89c84; cursor: pointer; float: left; font-family: Jost, sans-serif; font-size: 16px; height: auto; margin-bottom: 1em; margin-right: 1em; margin-top: 0px; max-width: 100%; padding: 0px; text-align: center; text-decoration-line: none; transition: all 0.25s ease 0s; vertical-align: baseline;"><img border="0" data-original-height="200" data-original-width="200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2ImdVkDBS-KPFk8qHZNK4XGvJFGLZmiRjB10KYvBzt_XiimkPqjj4woS1lfT5Suhnq6d-DcajZZJIqh78rsT2ftjH0aQRxnX77OIPkX0mxfYQWPM-1nd1MV9NISgHbO6sLZpvOcRd4g1NzXpWi0tpiFxObCCyapjBidA8ckDHLs0M4gSLnqoaw196Q/w200-h200/breadbakers%20for%20post.png" style="border: none; display: block; float: none; height: auto; margin: 0px auto; max-width: 100%; padding: 5px; position: static; text-align: left; vertical-align: baseline;" width="200" /></a></p>
<p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><ul style="background-color: white; border: 0px; box-sizing: border-box; font-family: Roboto, Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em; transition: all 0.3s ease-in-out 0s; vertical-align: baseline;"><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.25em; padding: 0px; transition: all 0.3s ease-in-out 0s; vertical-align: baseline;"><a href="https://amessykitchen.blogspot.com/2022/10/black-dahlia-pistachio-loaf.html" rel="noopener" style="border: 0px; box-sizing: border-box; color: #f83169; margin: 0px; outline: none; padding: 0px; transition: all 0.3s ease-in-out 0s; vertical-align: baseline;" target="_blank">Black Dahlia Pistachio Loaf</a> from A Messy Kitchen</li><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.25em; padding: 0px; transition: all 0.3s ease-in-out 0s; vertical-align: baseline;"><a href="https://adayinthelifeonthefarm.blogspot.com/2022/10/breadstick-snakes-breadbakers.html" rel="noopener" style="border: 0px; box-sizing: border-box; color: #f83169; margin: 0px; outline: none; padding: 0px; transition: all 0.3s ease-in-out 0s; vertical-align: baseline;" target="_blank">Breadstick Snakes</a> from A Day in the Life on the Farm</li><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.25em; padding: 0px; transition: all 0.3s ease-in-out 0s; vertical-align: baseline;"><a href="https://snehasrecipe.blogspot.com/2022/10/cheesy-halloween-breadstick.html" rel="noopener" style="border: 0px; box-sizing: border-box; color: #f83169; margin: 0px; outline: none; padding: 0px; transition: all 0.3s ease-in-out 0s; vertical-align: baseline;" target="_blank">Cheesy Halloween Breadstick Bones</a> from Sneha's Recipe</li><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.25em; padding: 0px; transition: all 0.3s ease-in-out 0s; vertical-align: baseline;"><a href="http://www.ambrosiasoulfulcooking.com/2022/10/halloween-ghost-bread-vegan.html" rel="noopener" style="border: 0px; box-sizing: border-box; color: #f83169; margin: 0px; outline: none; padding: 0px; transition: all 0.3s ease-in-out 0s; vertical-align: baseline;" target="_blank">Halloween Ghost Bread</a> from Ambrosia</li><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.25em; padding: 0px; transition: all 0.3s ease-in-out 0s; vertical-align: baseline;"><a href="https://www.karenskitchenstories.com/2022/10/mini-pizza-mummies-breadbakers.html" rel="noopener" style="border: 0px; box-sizing: border-box; color: #f83169; margin: 0px; outline: none; padding: 0px; transition: all 0.3s ease-in-out 0s; vertical-align: baseline;" target="_blank">Mini Pizza Mummies</a> from Karen's Kitchen Stories</li><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.25em; padding: 0px; transition: all 0.3s ease-in-out 0s; vertical-align: baseline;"><a href="https://passionkneaded.blogspot.com/2022/10/mummy-bread-breadbakers.html" rel="noopener" style="border: 0px; box-sizing: border-box; color: #f83169; margin: 0px; outline: none; padding: 0px; transition: all 0.3s ease-in-out 0s; vertical-align: baseline;" target="_blank">Mummy Bread</a> from Passion Kneaded</li><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.25em; padding: 0px; transition: all 0.3s ease-in-out 0s; vertical-align: baseline;"><a href="https://cookwithrenu.com/spooky-halloween-stuffed-bread/" rel="noopener" style="border: 0px; box-sizing: border-box; color: #f83169; margin: 0px; outline: none; padding: 0px; transition: all 0.3s ease-in-out 0s; vertical-align: baseline;" target="_blank">Spooky Halloween Stuffed bread</a> from Cook with Renu</li><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.25em; padding: 0px; transition: all 0.3s ease-in-out 0s; vertical-align: baseline;"><a href="https://magicalingredients.blogspot.com/2022/10/mini-jack-o-lantern-naans.html" rel="noopener" style="border: 0px; box-sizing: border-box; color: #f83169; margin: 0px; outline: none; padding: 0px; transition: all 0.3s ease-in-out 0s; vertical-align: baseline;" target="_blank">Mini Jack-o-Lantern Naans</a> from The Magical Ingredients </li></ul>Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com8tag:blogger.com,1999:blog-4420420054076431755.post-54749466430963106192022-01-11T17:19:00.003+05:302022-01-11T17:27:35.764+05:30Turmeric Milk Bread/ #BreadBakers<h4 style="clear: both; text-align: center;"><i style="font-weight: normal;">Turmeric Milk Bread is soft, sweet, milky and has a great crumb. The patterns of turmeric make the bread beautiful and turmeric adds a nutty earthy taste to the bread.</i></h4><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgqwybnxRJYyR-Rb8YvOoBSQR8J_iuqA5jIHV3e1-QMwkGYrQ6EDABGD_DsLsQ5xS5A1mpfPlE-x7uEFzXYNS0U2L8h1Z5nYjroL15XkloazWT9D5JN0OEFG-bvE4-RtdDs1J3KVgFV7_-0sJNvP9uvHgJuPaVGGZewssLh15-6dqs531bQDE-oxJCsfA=s4896" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgqwybnxRJYyR-Rb8YvOoBSQR8J_iuqA5jIHV3e1-QMwkGYrQ6EDABGD_DsLsQ5xS5A1mpfPlE-x7uEFzXYNS0U2L8h1Z5nYjroL15XkloazWT9D5JN0OEFG-bvE4-RtdDs1J3KVgFV7_-0sJNvP9uvHgJuPaVGGZewssLh15-6dqs531bQDE-oxJCsfA=w640-h480" width="640" /></a></div><br /><p> The winter is upon us and we are happy. Winter has a unique
temperament. The colours of nature fade away, and the monotones of
winter have their own charm. While the grass on the ground wears shades of gold
and orchards are bare, the oak and wild cherry trees stand like tall sentinels
in verdant green. The hoarfrost coated grass and the frozen pond look like
diamonds. Howling winds and silent nights give more time to curl up in the bed,
to read a book, to contemplate and to reflect. And in winter, there is a
simplicity, a sparseness, that no other season shows.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgV42S_kqYNdhnVk4VvU0XLW2pi9tDlRu3NPzZGCMtfScPaiNXSXERWMPHizVVa6aJ6DEVbAAZm5Ut_ZleqsHulYDpnjxpXn4fGfqBipH8UQbGJnKC4ZVWV86hhIgxLQ1tQXaG-Vsxn6S0kw9tXbd5ds78-O4yPEZKIyBuoQEMY1zj64qgoxysfJkA5eg=s360" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="360" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgV42S_kqYNdhnVk4VvU0XLW2pi9tDlRu3NPzZGCMtfScPaiNXSXERWMPHizVVa6aJ6DEVbAAZm5Ut_ZleqsHulYDpnjxpXn4fGfqBipH8UQbGJnKC4ZVWV86hhIgxLQ1tQXaG-Vsxn6S0kw9tXbd5ds78-O4yPEZKIyBuoQEMY1zj64qgoxysfJkA5eg=w640-h640" width="640" /></a></div><br /><p><br /></p>
<p class="MsoNormal">Birds show up more during cold months and a Blue Fronted
Redstart regularly visits the bare orchard, letting out periodic chirrups while
swooping down seemingly for insects. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEho2ZaQNPiekcojQJhHwQ4VFa8VeQb9h7JXs1gosZofoaPsx87eb7idU4sWSv4h6UzOGUed2RsGvycQIoh1eJ8pieECezDevrRZqfHglfP_r4D0GJMaIrU0dl_Oo_bMK5XN46V3DNoECeR5WKi_uxtpE8LXnT-fZW5iKt-lwRgJsERxZXrYHbceFN-ncQ=s625" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="625" height="368" src="https://blogger.googleusercontent.com/img/a/AVvXsEho2ZaQNPiekcojQJhHwQ4VFa8VeQb9h7JXs1gosZofoaPsx87eb7idU4sWSv4h6UzOGUed2RsGvycQIoh1eJ8pieECezDevrRZqfHglfP_r4D0GJMaIrU0dl_Oo_bMK5XN46V3DNoECeR5WKi_uxtpE8LXnT-fZW5iKt-lwRgJsERxZXrYHbceFN-ncQ=w640-h368" width="640" /></a></div><br /><p class="MsoNormal">Food gets scarce and every available morsel is valued. A Red-Billed Himalayan Magpie discovers a succulent pear and
she gives out raucous calls before alighting from the pear tree and poking out
the juicy flesh.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhJeHMN6623FUo1-uHy1qlV42UU5T-MBsC9YgxlOB2b-hYjBxnCBejsZuo6ji_6OTxTUDcPE7yFH4x0Rk9iZJre7Tm7K_gpnmV17L_66m_Stdn8z-tSjisr6OKwzoVAdcIBP99MYbx8Kpzs1c2jsgasQ4xZkLlB98T3Q2TatQQGFovpZSY-Zz5QKY05vA=s614" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="614" height="376" src="https://blogger.googleusercontent.com/img/a/AVvXsEhJeHMN6623FUo1-uHy1qlV42UU5T-MBsC9YgxlOB2b-hYjBxnCBejsZuo6ji_6OTxTUDcPE7yFH4x0Rk9iZJre7Tm7K_gpnmV17L_66m_Stdn8z-tSjisr6OKwzoVAdcIBP99MYbx8Kpzs1c2jsgasQ4xZkLlB98T3Q2TatQQGFovpZSY-Zz5QKY05vA=w640-h376" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Winter is about late dawn and early dusk. Simple meals and soups.
Our favourite and regular dinner is always
a soup with homemade bread. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgFBNLlY2d1qDo-X3L1RbMcnEMrV8u4kw4tvqNyM4Mkv3RPcjVM2NFAHuN1E0dFTOSK6D6K0c3Jb-C8ZVOl4gj16VWbu3hoarfCvDXlYafWcFtph112Kf2ZinImr0oKAHdT7adpXyxwcdnZWmOpVTJCmnV5yJu0Bzn3zHfbT7uBNna0x0jXicuZ6DfJ9w=s4896" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgFBNLlY2d1qDo-X3L1RbMcnEMrV8u4kw4tvqNyM4Mkv3RPcjVM2NFAHuN1E0dFTOSK6D6K0c3Jb-C8ZVOl4gj16VWbu3hoarfCvDXlYafWcFtph112Kf2ZinImr0oKAHdT7adpXyxwcdnZWmOpVTJCmnV5yJu0Bzn3zHfbT7uBNna0x0jXicuZ6DfJ9w=w640-h480" width="640" /></a></div><br /><p class="MsoNormal"><br /></p><p class="MsoNormal">Last week when it was bright and sunny, we baked bread. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjPlNvXue28pzgwWnUZg39q9J6E5V4jsESYqOa6O0BGmQKXUek0dfb4hPc99dNc5wkrtx4IxiuxDCFtHPgUznlak1l_0qklOEdirdhXywGhKsiZ5pqxfxklhf_H8BJu2RCT_DgSJzb9UBYQMfAkGNgTR3RuMOUpNn3jhsPZyEkzM34JP1kHTNMCPv9Kwg=s5120" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5120" data-original-width="5120" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjPlNvXue28pzgwWnUZg39q9J6E5V4jsESYqOa6O0BGmQKXUek0dfb4hPc99dNc5wkrtx4IxiuxDCFtHPgUznlak1l_0qklOEdirdhXywGhKsiZ5pqxfxklhf_H8BJu2RCT_DgSJzb9UBYQMfAkGNgTR3RuMOUpNn3jhsPZyEkzM34JP1kHTNMCPv9Kwg=w640-h640" width="640" /></a></div><br /><p class="MsoNormal">To make it interesting, we
divided the dough into two parts and added turmeric paste to one part. The
dough was rolled out into thin rectangles individually and then mounted one on
top of the other and rolled to get a loaf. The loaf turned beautiful with
concentric circles of yellow.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEimcQhC5pkjTE3PqNwgHQXdtVLv-vxby3gHbVH-3FkwGAyShTJIA5e6KyjDRLvAdu76kkLVU0sE4PXq2Ojj0Q4ivp_1vw6j7WxMaf0_CplIe3vp7o8D6kLCC0HK7C_4qYas6_t00EoKz-w9PG94wsF2TwluoJeMnRE2gT_qAoMeUa5Ah6ACq6RmuHYzLA=s4896" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEimcQhC5pkjTE3PqNwgHQXdtVLv-vxby3gHbVH-3FkwGAyShTJIA5e6KyjDRLvAdu76kkLVU0sE4PXq2Ojj0Q4ivp_1vw6j7WxMaf0_CplIe3vp7o8D6kLCC0HK7C_4qYas6_t00EoKz-w9PG94wsF2TwluoJeMnRE2gT_qAoMeUa5Ah6ACq6RmuHYzLA=w640-h480" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">You may use any of your favourite bread recipe and divide
the dough into two parts, mixing turmeric paste in one. I had a 4 inches x 4
inches container that I used for baking. You may use your regular loaf pan. </p>
<p class="MsoNormal"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjgnP16BiMoxvak6D0BVtCQ8ggQWZBPYrECninbY7s8cK93pKEWSaqjs9WKSKdZx1dY3fGvsLW2lDB30xpMxkJRlkrqa4CAp8wLlEr-i2oxFCxBVlcLMM0oNmtTY-7Mcf5QyOCMrY8_qxu-7r40HZ3LvjrD7VoDsITxRvHaUlsvFDAbZi47DvVVqhCZ3Q=s4896" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjgnP16BiMoxvak6D0BVtCQ8ggQWZBPYrECninbY7s8cK93pKEWSaqjs9WKSKdZx1dY3fGvsLW2lDB30xpMxkJRlkrqa4CAp8wLlEr-i2oxFCxBVlcLMM0oNmtTY-7Mcf5QyOCMrY8_qxu-7r40HZ3LvjrD7VoDsITxRvHaUlsvFDAbZi47DvVVqhCZ3Q=w640-h480" width="640" /></a></div><br /><p></p>
<h2 style="text-align: left;">Turmeric Milk Bread</h2>
<h3 style="text-align: left;">Ingredients </h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>2 cups all-purpose flour</li><li>½ teaspoon salt</li><li>2 tablespoons oil</li><li>2 tablespoons unrefined sugar</li><li>1 ½ teaspoon instant
dry yeast</li><li>¾ to 1 cup warm milk</li><li>1 teaspoon turmeric powder (or, more or a deeper colour)</li></ul><p></p>
<h3 style="text-align: left;">Instructions</h3>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>In a large bowl, mix flour and salt. Keep Aside.</li><li>Take turmeric powder in a bowl, add 1- ½ teaspoon water to
make a thick paste.</li><li>In another deep bowl, take warm milk, add sugar and stir to
dissolve. Add yeast. Stir. Cover and keep for 10 minutes. Add oil. Stir.</li><li>Add the liquid mix to flour mix and knead the dough. Knead for
6-8 minutes to get a smooth and silky dough.</li><li>Divide the dough into two equal parts. Oil one bowl and
transfer the plain part of the dough into the bowl. Cover and keep in a warm
place to rise.</li><li>Add turmeric paste to the other piece. Squish and knead
until turmeric gets evenly incorporated into the dough and the dough has a
uniform bright yellow colour. Oil another bowl and transfer the turmeric dough
to the bowl. Cover and keep in a warm place to rise until double (1 to 1 ½
hours)</li><li>Work on one piece at a time. Punch the risen dough pieces.
Take the plain dough first. Roll into a long rectangle. The width of the
rectangle should be slightly less than the width of the pan you are using.</li><li>Roll the yellow dough into a rectangle of the same
proportion as the plain dough. </li><li>Place yellow dough on top of the plain dough. Roll the dough
into a loaf. Gently place into the prepared pan. Cover and keep in a warm place
to rise for 45minutes to 1 hour or, until double.</li><li>During the last stages of rising, preheat the oven to 180 degrees
C. Bake for 30- 40 minutes or until the top turns brown.</li><li>Remove from the pan. Cool on the rack. Slice when cold.</li></ol><p></p>
<p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal">Linking to #BreadBakers</p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ax2LSG1JLADZPXy2UbVC5rqifeJa61MeXRSIG1dKn85-ybqcycEiGqEjd2WsH6QpGIYGPCOI_Fn9W3zH-VxDfsl-upTi6mffR4K9MZrnoeE2poS5-OnktHCKQI9QoyODnXVYEPHx3pNN/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="316" data-original-width="316" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ax2LSG1JLADZPXy2UbVC5rqifeJa61MeXRSIG1dKn85-ybqcycEiGqEjd2WsH6QpGIYGPCOI_Fn9W3zH-VxDfsl-upTi6mffR4K9MZrnoeE2poS5-OnktHCKQI9QoyODnXVYEPHx3pNN/w200-h200/image.png" width="200" /></a></div><br /><br /><p></p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal"><o:p><br /></o:p></p><p class="MsoNormal"><o:p><br /></o:p></p><p class="MsoNormal"><o:p><br /></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; vertical-align: baseline;">We are starting
this year’s events with a colourful beginning. Our theme for this month is
“Naturally Colored Breads” and Radha of Magical Ingredients is our host. <o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; vertical-align: baseline;">#BreadBakers is a
group of bread loving bakers who get together once a month to bake bread with a
common ingredient or theme. Follow our Pinterest board <a href="http://www.pinterest.com/flpl/bread-bakers/" target="_blank"><span style="color: #f83169;">right here</span></a>. Links are also updated each month
on this <a href="http://www.foodlustpeoplelove.com/p/breadbakers.html" target="_blank"><span style="color: #f83169;">home page</span></a>.<br />
<br />
We take turns hosting each month and choosing the theme/ingredient.<o:p></o:p></p><p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: center; vertical-align: baseline;"><o:p> </o:p></p><p class="MsoNormal"><a href="https://magicalingredients.blogspot.com/" target="_blank"><span style="color: #f83169;">Matcha and Strawberry Cream Melonpan</span></a> by
Magical Ingredients<o:p></o:p></p><p class="MsoNormal"><a href="https://www.karenskitchenstories.com/" target="_blank"><span style="color: #f83169;">Panini al Pomodoro</span></a> by Karen's Kitchen
Stories<o:p></o:p></p><p class="MsoNormal"><a href="https://palatablepastime.com/" target="_blank"><span style="color: #f83169;">Cranberry Cherry Raisin Bread</span></a> by
Palatable Pastime<o:p></o:p></p><p class="MsoNormal"><a href="https://www.foodlustpeoplelove.com/" target="_blank"><span style="color: #f83169;">Natural Rainbow Challah</span></a> by Food Lust
People Love<o:p></o:p></p><p class="MsoNormal"><a href="https://amessykitchen.blogspot.com/" target="_blank"><span style="color: #f83169;">Turmeric Sourdough</span></a> by A Messy Kitchen<o:p></o:p></p><p class="MsoNormal"><a href="https://snehasrecipe.blogspot.com/" target="_blank"><span style="color: #f83169;">Beetroot Pinwheel Paratha</span></a> by Sneha's
Recipe<o:p></o:p></p><p class="MsoNormal"><a href="https://snehasrecipe.blogspot.com/2022/01/www.ambrosiasoulfulcooking.com" target="_blank"><span style="color: #f83169;">Turmeric Milk Bread</span></a> by
Ambrosia</p><p class="MsoNormal"><a href="https://zestysouthindiankitchen.com/" target="_blank"><span style="color: #f83169;">Spinanch Monetary Jack sourdough
bread </span></a>by Zesty South Indian Kitchen</p><p class="MsoNormal"><a href="https://passionkneaded.blogspot.com/" target="_blank"><span style="color: #f83169;">Callaloo Bread</span></a> by
Passion Kneaded</p><p class="MsoNormal"><a href="https://amessykitchen.blogspot.com/" target="_blank"><span style="color: #f83169;">Purple Sweet Potato Pepita Swirl Bread</span></a> by
A Messy Kitchen</p><p class="MsoNormal"><o:p>
</o:p></p><p class="MsoNormal"><a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank"><span style="color: #f83169;">Beet Bread</span></a> by A Day
in the Life on the Farm</p>Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com10tag:blogger.com,1999:blog-4420420054076431755.post-30495312350509972702021-12-30T20:50:00.002+05:302021-12-30T21:40:36.980+05:30Whole Wheat Bread Rolls(Vegan)<h4 style="text-align: center;"> <span style="font-weight: normal;">Whole Wheat bread rolls are soft and delicious. The rolls are bite-sized and make a perfect snack. Enjoy with butter, homemade jam or honey.</span></h4><div><span style="font-weight: normal;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg9hBWOYqgI0JemNDD3eutkZNFE9sYOXHl6gBJ78XsSkHz1tMlYoesgRZ0CoTcTceAFU8km2tASQ5tVYGbXOafRKDwilrgb7CdS74jS1fsnJGxKbLNEelMht8YYDQqv-HwDQlamF5uCoj-g96DEJ-JQ5qAyguX7NOyXVKJlCaQfHotbTyvTKagUbZYRFg=s4896" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEg9hBWOYqgI0JemNDD3eutkZNFE9sYOXHl6gBJ78XsSkHz1tMlYoesgRZ0CoTcTceAFU8km2tASQ5tVYGbXOafRKDwilrgb7CdS74jS1fsnJGxKbLNEelMht8YYDQqv-HwDQlamF5uCoj-g96DEJ-JQ5qAyguX7NOyXVKJlCaQfHotbTyvTKagUbZYRFg=w640-h480" width="640" /></a></div><p><br /></p><p>We are at the peak of winter. The orchards are bare, the
shrubbery brown and a calm pervades all around. Winter brings with it subzero
temperatures and icy winds. The Sun is pale and mostly thick clouds dominate
the sky rendering it ineffective.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj1lDY6uDMwqJVdLPf8fvyybbPJsbYRs3hQQitw8KbOnBJ0EeZxHqvWy19bQXLT8RW6EdKmSrL4-bWEGkQYWWfzQ4Hiqj2m2voQqPumYrP4mItWUQPl79NmP6BnPKtq72y2ZmcWw0FPv-85qpoMHBvpI3C2qQQqB9X77csNb6gRY4OoRkghmhVYwMgExQ=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj1lDY6uDMwqJVdLPf8fvyybbPJsbYRs3hQQitw8KbOnBJ0EeZxHqvWy19bQXLT8RW6EdKmSrL4-bWEGkQYWWfzQ4Hiqj2m2voQqPumYrP4mItWUQPl79NmP6BnPKtq72y2ZmcWw0FPv-85qpoMHBvpI3C2qQQqB9X77csNb6gRY4OoRkghmhVYwMgExQ=w526-h640" width="526" /></a></div><br /><p>Baking days are over. The yeast just refuses to awake from
its slumber. It needs to be pampered by keeping the dough in the Sun and then
keep moving with the movement of the Sun. A few days back, the day started on a
bright note. And the bread baking spirits rose high. The dough was prepared
quickly and placed under the pear tree where the Sun gets strongest in the
morning. It took 4 hours for the dough to double. Second proofing had to be
done in the oven itself. The dough was shaped into small bite-size rolls.</p>
<p class="MsoNormal">When it comes to baking with whole wheat flour, bread rolls
are the best bet. Somehow I feel that the rolls are small in size and cook well
through. You don’t get a doughy centre that sometimes happens in a loaf. Well,
this is my thought and idiosyncrasy, and I always prefer rolls to loaf. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiXE2usSZBU1K2ZwL4Ak2ST5MNcnmSgXNs_4fSEaaZZ1l7IS2ADk0yp6o5FeYb1IqG70tMwKeLMW2dRDTq3Oh9vxnYJFDxqSBWjcgnZ9Dw7c7SsSmuO0Sck3bpO1phpcg4K9FTy1sCDwBFwtexDglBMGYLgpBSLQmA4aLzBd9-CEHh4tif9Lz4IvPmmwg=s5120" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5120" data-original-width="5120" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiXE2usSZBU1K2ZwL4Ak2ST5MNcnmSgXNs_4fSEaaZZ1l7IS2ADk0yp6o5FeYb1IqG70tMwKeLMW2dRDTq3Oh9vxnYJFDxqSBWjcgnZ9Dw7c7SsSmuO0Sck3bpO1phpcg4K9FTy1sCDwBFwtexDglBMGYLgpBSLQmA4aLzBd9-CEHh4tif9Lz4IvPmmwg=w640-h640" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p class="MsoNormal">In this recipe, we make a sponge. That makes the rolls
really soft. The sponge method produces
bread with more complex flavours and a lighter texture. This method suits baking
with whole grain flours very much. And the dough needs just one rise. This suits
baking in the winter.</p>
<p class="MsoNormal">This time, I decided on shaping rolls in a different way, I
made oval rolls and arranged them in an eight-inch cake pan that was greased well
and dusted with flour. The rolls came out soft and spongy. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjfW7-ZoupvxIr0WEZcMDf22wsybxc5rJG7XpXnyyqew5rvFv2NXDunzb0kni8slhF_cbzFeL_Ppq8-CcnyCv7bBPRXwR-ATDIiNUtTcQU8eNWX1ClbNDNC6gHK0SnF8kocCPovVmBUe917TqhE1PThdzqAvVOklGeZrO4mEjOVXLdfHbi8kkh74HHdEw=s4896" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjfW7-ZoupvxIr0WEZcMDf22wsybxc5rJG7XpXnyyqew5rvFv2NXDunzb0kni8slhF_cbzFeL_Ppq8-CcnyCv7bBPRXwR-ATDIiNUtTcQU8eNWX1ClbNDNC6gHK0SnF8kocCPovVmBUe917TqhE1PThdzqAvVOklGeZrO4mEjOVXLdfHbi8kkh74HHdEw=w640-h480" width="640" /></a></div><p class="MsoNormal"><br /></p>
<p class="MsoNormal">On winter nights, we love to slice our rolls, spread a
little butter and toast them on the hot griddle. It makes a lovely accompaniment to
a bowl of soup and makes a fulfilling light dinner.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi9Btwq272FPyyMP4j0pX9Y20iazx9ITwgsIvVGTqI__QJo7TqVmV-LdCjm6Jc43ZdbVLWJUlfcMV_I37xQEq5ZM_t0O_OFmA6jEP37QRz-fKmo2hQ7rfioXkQcv0aEePmZGPd-WLOdwVsN7qa7mRR63E-5u45UlgMSETp3nskLnjDdZ5q6_elpnmHN1g=s4896" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEi9Btwq272FPyyMP4j0pX9Y20iazx9ITwgsIvVGTqI__QJo7TqVmV-LdCjm6Jc43ZdbVLWJUlfcMV_I37xQEq5ZM_t0O_OFmA6jEP37QRz-fKmo2hQ7rfioXkQcv0aEePmZGPd-WLOdwVsN7qa7mRR63E-5u45UlgMSETp3nskLnjDdZ5q6_elpnmHN1g=w640-h480" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<h2 style="text-align: left;">Whole Wheat Bread Rolls (Vegan)</h2><h3 style="text-align: left;">Ingredients</h3><h3 style="text-align: left;">Sponge</h3><div><ul style="text-align: left;"><li>1 cup whole wheat flour</li><li>1 cup warm water</li><li>2 tablespoons unrefined sugar</li><li>1 tablespoon instant dry yeast</li></ul></div>
<h3 style="text-align: left;">Dough</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>2 cups whole wheat flour</li><li>1 teaspoon salt</li><li>2 tablespoons oil</li><li>2 tablespoons lemon juice (or, ¼ cup orange juice)</li><li>Sponge (as above)</li></ul><p></p>
<h3 style="text-align: left;">Instructions</h3>
<h3 style="text-align: left;">Sponge</h3>
<p class="MsoNormal">Mix all the ingredients mentioned under the sponge in a bowl.
Mix 2-3 times to get a smooth batter. When all the ingredients are well incorporated,
the mixture will become stringy. Cover and let it sit for I hour. It will rise and become
very bubbly.</p>
<h3 style="text-align: left;">Dough</h3>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>In a large bowl, take all the ingredients of the dough and
add sponge. Mix and knead for 5-6 minutes or until you get a very smooth and
satiny and slightly sticky dough. </li><li>Grease one 8 inches round cake pan. Pinch small balls of dough
and shape them into rolls. Place the rolls in the prepared pan. Cover and keep in a warm place until the rolls double in size.</li><li>Bake at 180 degrees for 35-40 minutes or until brown.</li><li>Brush warm rolls with butter. </li><li>Serve warm. </li></ol><p></p>
Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com8tag:blogger.com,1999:blog-4420420054076431755.post-21721585507960157062021-12-14T17:34:00.001+05:302021-12-14T18:01:50.657+05:30Mini Fougasse (Vegan) / #BreadBakers<div style="background: white; margin: 0cm 0cm 0.0001pt; text-align: left;"><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><h4 style="clear: both; text-align: center;"><span style="font-weight: normal;"><i>Mini Fougasse is inspired by nature. Crisp crust and soft chewy crumb, fougasse has a delicate <br />flavour of herbs. it makes a lovely appetizer and a great accompaniment to soups.</i></span></h4><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgwA65SI-5IBiXLwjjVgCGI4lcOThJoac9KygRsv1ljfHgjt7zYyfSSj1LRI2tWN6HjKr26XOlAK8poHbC-cXfKFBRuC_r_Jkau9o1-m2S-0SHcEtDBLsgW_W6z6jfsqEz7BVRDLAytL2IY7Jz78x7M2dKD2_xJQ_jldpSn_bFp7CZ4R5kBnvRZB1UhOw=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="700" src="https://blogger.googleusercontent.com/img/a/AVvXsEgwA65SI-5IBiXLwjjVgCGI4lcOThJoac9KygRsv1ljfHgjt7zYyfSSj1LRI2tWN6HjKr26XOlAK8poHbC-cXfKFBRuC_r_Jkau9o1-m2S-0SHcEtDBLsgW_W6z6jfsqEz7BVRDLAytL2IY7Jz78x7M2dKD2_xJQ_jldpSn_bFp7CZ4R5kBnvRZB1UhOw=w589-h700" width="589" /></a></div><br /><span style="font-family: inherit; font-size: medium;"><br /></span><p></p><p class="MsoNormal"><span style="font-family: inherit; font-size: large;">Winter is beautiful. The bleakness and dullness has a charm.
The bare trees and brown shrubbery also hold beauty. In the monotone, there
are myriad shades of nature’s hues. Temperature is dipping with each passing
day. The hoarfrost on the leaves and grass crackles and crunches under the feet
as we walk around in the garden. The frost on the roof melts when the rays of
the Sun reach our side of the hills </span><span style="font-family: inherit; font-size: large;">and
water drops roll down the roof </span><span style="font-family: inherit; font-size: large;">and fall
on the stones sonorously.</span></p><p class="MsoNormal"><span style="font-family: inherit; font-size: large;"><br /></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgSJlFmd6W8Zum-ITCecaCmxalP8pWa4t1SF4gKATbyzT_FOmkkdKcv286OAstMiuqtH8x3Jyr46UPec1wdTnL_1nZaMK3X8k1S8lzd55wDK_r5_-i-emUOP8ED6PHlNz8cIdVtg3zdEXWQ_x7ARD267Ca93yo8oytO-v9NcSfLSXKP-VVQv3kZAqLUCA=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="676" src="https://blogger.googleusercontent.com/img/a/AVvXsEgSJlFmd6W8Zum-ITCecaCmxalP8pWa4t1SF4gKATbyzT_FOmkkdKcv286OAstMiuqtH8x3Jyr46UPec1wdTnL_1nZaMK3X8k1S8lzd55wDK_r5_-i-emUOP8ED6PHlNz8cIdVtg3zdEXWQ_x7ARD267Ca93yo8oytO-v9NcSfLSXKP-VVQv3kZAqLUCA=w546-h676" width="546" /></a></div><br /><span style="font-family: inherit; font-size: large;"><br /></span><p></p>
<p class="MsoNormal"><span style="font-family: inherit; font-size: medium;">Fruit trees are all bare and the buds are swollen waiting for
the Spring to wake them up from the slumber. The Wild Cherry Tree however looks vibrant and glamourous laden
with pink dainty flowers. It has become a centre of activity as a million bees,
birds and butterflies hover on it for their share of nectar. We often see a Mountain Bulbul on the branches.</span></p><p class="MsoNormal"><span style="font-family: inherit; font-size: medium;"><br /></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg2Okz069aWFOdU9k9g4h1CxsiLKfRsWGkww7K2lzFRRsAIb0Kbp7SHpgiNsMP_uQyQqok6jV5D4rtwufjT4ShhSw2BjXa5rgcyycj9-IijFgTm_zUTOBOA5y1xw2XBlSVcozNVGotIvS-9_HOw2jWTeBYvWv0eFONsHMVVFDPP-EEvYI_ZIiDGMjx93w=s3112" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2248" data-original-width="3112" height="462" src="https://blogger.googleusercontent.com/img/a/AVvXsEg2Okz069aWFOdU9k9g4h1CxsiLKfRsWGkww7K2lzFRRsAIb0Kbp7SHpgiNsMP_uQyQqok6jV5D4rtwufjT4ShhSw2BjXa5rgcyycj9-IijFgTm_zUTOBOA5y1xw2XBlSVcozNVGotIvS-9_HOw2jWTeBYvWv0eFONsHMVVFDPP-EEvYI_ZIiDGMjx93w=w640-h462" width="640" /></a></div><br /><span style="font-family: inherit; font-size: medium;"><br /></span><p></p>
<p class="MsoNormal"><span style="font-family: inherit; font-size: medium;">Winter dinners need to be simple and light on the stomach. We
baked some mini Fougasse to dip into our hot carrot soup.</span></p><p class="MsoNormal"><span style="font-family: inherit; font-size: medium;"><br /></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhX9ojKfYz95LnZg9w9oJYd7ciaA0Exd_4YE6u5UZAb9Zl9jo8Swj83abSVypIaEWBQiqzFxIy7aNEjayyGtAEwpw8eGDbKsb2BsNzO7YHqOLet-pHXK0G5liYiJJ3kuxyRcTImsEshgyyCD0JlwwbvvB10vmoNm-G9OTr83Ta84zE6yb1_0DoRZi8pnA=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="680" src="https://blogger.googleusercontent.com/img/a/AVvXsEhX9ojKfYz95LnZg9w9oJYd7ciaA0Exd_4YE6u5UZAb9Zl9jo8Swj83abSVypIaEWBQiqzFxIy7aNEjayyGtAEwpw8eGDbKsb2BsNzO7YHqOLet-pHXK0G5liYiJJ3kuxyRcTImsEshgyyCD0JlwwbvvB10vmoNm-G9OTr83Ta84zE6yb1_0DoRZi8pnA=w547-h680" width="547" /></a></div><br /><span style="font-family: inherit; font-size: medium;"><br /></span><p></p>
<p class="MsoNormal"><span style="font-family: inherit; font-size: medium;">The Fougasse is inspired by the beauty of the leaves of
different shapes, sizes and patterns. We made tiny Fougasse and tried to shape
them like the leaves in nature. A dash of dried herbs made it really fragrant
and flavourful and we loved it with soup.</span></p><p class="MsoNormal"><span style="font-family: inherit; font-size: medium;"><br /></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi4fgFTKNX31cTrgOJ78nuVU4jQJCFRY9O3XRNxqIQbKKHS9wPQ_dI6KpYOv-VxPYvzh43p40d7ymkVo0pMtmsOgpeWgqpqYPsVeYsXIW0mfUWpAvrJm7oBW5Fo9zATDmbBfH56j2vpsvLT9SUrk-y56BXx0GyLjSfg48Pc3tgVvaX43Qqkmxt_j4ueXA=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="570" src="https://blogger.googleusercontent.com/img/a/AVvXsEi4fgFTKNX31cTrgOJ78nuVU4jQJCFRY9O3XRNxqIQbKKHS9wPQ_dI6KpYOv-VxPYvzh43p40d7ymkVo0pMtmsOgpeWgqpqYPsVeYsXIW0mfUWpAvrJm7oBW5Fo9zATDmbBfH56j2vpsvLT9SUrk-y56BXx0GyLjSfg48Pc3tgVvaX43Qqkmxt_j4ueXA=w519-h570" width="519" /></a></div><br /><span style="font-family: inherit; font-size: medium;"><br /></span><p></p><p class="MsoNormal"><span style="font-family: inherit; font-size: medium;">Fougasse is a French flatbread that is similar to Italian
Focaccia. The crust is crisp, while the
crumb is slightly chewy. Fougasse is traditionally cut to resemble a leaf or
sheath of wheat, with open areas within the bread. The open areas help the
bread to bake incredibly quickly. The cuts also maximize the surface area of
the bread that gets crusty.</span></p><p class="MsoNormal"><span style="font-family: inherit; font-size: medium;"><br /></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgqo4wDW510LkyigX2dqLUs899TeaTPuKPOT52tK2juJWxOk7BVDI2X50EC6hnVfWQqUV8Y6YLFy_hk1mGmfg26WbzCs87XFRbf9k9BqqQ5kEaPKWOUCXsgKYkq3OmuCUHXwd9jTiq1OtdKwK1tA--8Mwb-MAWPaJKP1TcHkPBoAKJHUbxD3dJqYmVLUA=s4000" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="712" src="https://blogger.googleusercontent.com/img/a/AVvXsEgqo4wDW510LkyigX2dqLUs899TeaTPuKPOT52tK2juJWxOk7BVDI2X50EC6hnVfWQqUV8Y6YLFy_hk1mGmfg26WbzCs87XFRbf9k9BqqQ5kEaPKWOUCXsgKYkq3OmuCUHXwd9jTiq1OtdKwK1tA--8Mwb-MAWPaJKP1TcHkPBoAKJHUbxD3dJqYmVLUA=w549-h712" width="549" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: inherit; font-size: medium;"><br /></span><p></p><p class="MsoNormal"><span style="font-family: inherit; font-size: medium;">Fougasse is easy to prepare. No bread pans and no moulds,
just a little creativity and inspiration from nature.</span></p><p class="MsoNormal">
</p><p class="MsoNormal"><span style="font-family: inherit; font-size: medium;">Fougasse is typically served whole or as a part of an appetizer.</span></p><p class="MsoNormal"><span style="font-family: inherit; font-size: medium;"><br /></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj6zsM2ElQaTS8edT5LdBv0fTjT2gu_E--e1FdRNm_Yv6rxGTAj9sA7jVcE3hV7ntyXpnB2s7PJJD7SFhgaOLStjwfRQZjkSchk-nnr_a7gPwYNs4lM1U5Myu821v-VR8wClCXVY36T9hOOScI9zZndPIaz-rpek8KAVuAg7TIY3YnRm8y90S2mZSvsvQ=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="690" src="https://blogger.googleusercontent.com/img/a/AVvXsEj6zsM2ElQaTS8edT5LdBv0fTjT2gu_E--e1FdRNm_Yv6rxGTAj9sA7jVcE3hV7ntyXpnB2s7PJJD7SFhgaOLStjwfRQZjkSchk-nnr_a7gPwYNs4lM1U5Myu821v-VR8wClCXVY36T9hOOScI9zZndPIaz-rpek8KAVuAg7TIY3YnRm8y90S2mZSvsvQ=w564-h690" width="564" /></a></div><br /><span style="font-family: inherit; font-size: medium;"><br /></span><p></p></div><h1 style="background: white; line-height: normal; margin-bottom: 12pt; text-align: left;"><span style="color: #3a3a3a;"><span style="font-size: large;">Mini
Fougasse (Vegan)</span></span></h1><h3 style="background: white; line-height: normal; margin-bottom: 12pt; text-align: left;"><span style="color: #3a3a3a;"><span style="font-size: medium;">Preferment</span></span></h3><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 12pt;"></p><ul style="text-align: left;"><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">½
cup warm water</span></li><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">¼
teaspoon instant dry yeast</span></li><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">1
cup all-purpose flour</span></li></ul><h3 style="text-align: left;"><span style="color: #3a3a3a;"><span style="font-size: medium;">Dough</span></span></h3><ul style="text-align: left;"><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">½
cup warm water</span></li><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">½
teaspoon instant dry yeast</span></li><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">2
tablespoons olive oil</span></li><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">1 ½
cups all-purpose flour </span></li><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">1
teaspoon mixed dried herbs</span></li><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">½
teaspoon salt</span></li></ul><p></p><h3 style="background: white; line-height: normal; margin-bottom: 12pt; text-align: left;"><span style="color: #3a3a3a;"><span style="font-size: medium;">Instructions</span></span></h3><h4 style="background: white; line-height: normal; margin-bottom: 12pt; text-align: left;"><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">For
The Preferment </span></h4><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 12pt;"></p><ol style="text-align: left;"><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Take
water in a medium bowl, add yeast and let the mixture stand for 10 minutes.</span></li><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Stir
in flour and mix to form a shaggy dough. Mix further until the dough becomes
smooth and elastic and a little tacky.</span></li><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Cover
and keep aside for 5-6 hours or overnight in the refrigerator. </span></li></ol><p></p><h4 style="background: white; line-height: normal; margin-bottom: 12pt; text-align: left;"><span style="color: #3a3a3a;"><span style="font-size: medium;">For
The Bread</span></span></h4><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 12pt;"></p><ol style="text-align: left;"><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Mix
flour, dried herbs and salt. Keep aside.</span></li><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">In
a large bowl, take water, add yeast and stir to mix. Let the mixture stand for
10-2 minutes.</span></li><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">To
this, add flour mix, olive oil and preferment. Stir with a sturdy ladle. When
the dough comes together as a shaggy mass, cover and let rest for 20 minutes.
The dough will hydrate fully.</span></li><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Now
knead on the counter for 5-6 minutes or until you get a smooth and silky dough. Add a little flour if
the dough is very sticky.</span></li><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Transfer
the dough to an oiled counter. Turn around once so that it is evenly coated
with oil. Keep in a warm place for around one hour or until double.</span></li><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Punch
the dough. Cut the dough into two pieces. Cut each piece into four small pieces
each. Cover and let rest for 5 minutes. </span></li><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Line
a baking tray with a parchment sheet. </span></li><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Work
on one piece of dough at a time. Stretch with hands, use a knife and scissors to
make leaves with slits and designs.</span></li><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Place
the leaves on the baking tray keeping space between them. Cover the baking tray
and keep it in a warm place for 20-30 minutes or slightly puffy.</span></li><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Preheat
the oven to 180 degrees C while the dough is proofing.</span></li><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Bake
for 20-25 minutes, or until the bread is well browned. </span></li><li><span style="color: #3a3a3a; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Serve
warm.</span></li></ol><p></p><p style="background: white; margin-bottom: .0001pt; margin: 0cm;">
</p><p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: left;"><span face=""Calibri","sans-serif"" style="color: #3a3a3a; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> </span><span style="font-size: medium;"><span style="color: #3a3a3a;"><span style="font-family: trebuchet;">Linking to #BreadBakers</span></span></span></p><p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: left;"><span style="font-size: medium;"><span style="color: #3a3a3a;"><span style="font-family: trebuchet;"><br /></span></span></span></p><p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: left;"><a href="https://www.foodlustpeoplelove.com/p/breadbakers.html" style="border: 0px; box-sizing: border-box; color: #f83169; font-family: Roboto, Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; margin: 0px; outline: none; padding: 0px; text-align: center; transition: all 0.3s ease-in-out 0s; vertical-align: baseline;" target="_blank"><img alt="BreadBakers" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitelSU9bRlkrReqQStOXHnB-aBWJMJv5Rkqvjm65wB0mF1kjZHz7ftVoFlMqdptldbExPommPlkKE_R413fQziQXuzxwhsbh3iIh_BcnMgqPkzL51LrolM2JmTzWC_jJtdCK9Bz1G4hxE/w200-h200/breadbakers+(1).png" style="border: none; box-sizing: border-box; margin: 0px; max-width: 100%; padding: 0px; position: relative; transition: all 0.3s ease-in-out 0s; vertical-align: baseline;" width="200" /></a><span style="font-size: medium;"><span style="color: #3a3a3a;"><span style="font-family: trebuchet;"><br /><o:p></o:p></span></span><span style="font-family: trebuchet;"><span style="background: white; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">BreadBakers is a group of bread loving bakers who
get together once a month to bake bread with a common ingredient or theme.
Follow our Pinterest board </span><a href="http://www.pinterest.com/flpl/bread-bakers/" style="box-sizing: border-box; outline: none; transition: all 0.3s ease-in-out 0s;" target="_blank"><span style="background: white; border: 1pt none windowtext; color: #f83169; mso-border-alt: none windowtext 0cm; padding: 0cm;">right here</span></a><span style="background: white;">. Links are also updated each month on this </span><a href="http://www.foodlustpeoplelove.com/p/breadbakers.html" style="box-sizing: border-box; outline: none; transition: all 0.3s ease-in-out 0s;" target="_blank"><span style="background: white; border: 1pt none windowtext; color: #f83169; mso-border-alt: none windowtext 0cm; padding: 0cm;">home page</span></a><span style="background: white;">.<br /></span></span><span style="font-family: trebuchet;"><span style="background: white;">We take turns hosting each month and choosing the
theme/ingredient.</span></span></span></p><p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: left;"><span style="font-size: medium;"><span style="font-family: trebuchet;"><span style="background: white;"><br /></span></span><span style="font-family: trebuchet;"><span style="background: white; color: #2d3223;">This month the Bread Bakers, hosted
by </span><a href="http://passionkneaded.blogspot.com/" style="border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; cursor: pointer;" target="_blank"><span style="background: white; border: 1pt none windowtext; color: #426545; padding: 0cm; text-decoration-line: none;">Kelly of Passion Kneaded</span></a><span style="background: white; color: #2d3223;">, are creating bread art. We have </span><a href="https://www.karenskitchenstories.com/2018/07/fougasse-with-olives-and-rosemary.html" style="border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; cursor: pointer;"><span style="background: white; border: 1pt none windowtext; color: #426545; padding: 0cm; text-decoration-line: none;">shaped bread</span></a><span style="background: white; color: #2d3223;">,</span><a href="https://www.karenskitchenstories.com/2020/08/decorative-bread-scoring-first-attempt.html" style="border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; cursor: pointer;"><span style="background: white; border: 1pt none windowtext; color: #426545; padding: 0cm; text-decoration-line: none;"> decorative bread scoring</span></a><span style="background: white; color: #2d3223;">, and </span><a href="https://www.karenskitchenstories.com/2019/01/steamed-piglet-buns-breadbakers.html" style="border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; cursor: pointer;"><span style="background: white; border: 1pt none windowtext; color: #426545; padding: 0cm; text-decoration-line: none;">sculpted bread</span></a><span style="background: white; color: #2d3223;">! </span></span></span></p><p class="MsoNormal" style="text-align: left;"><o:p></o:p></p><p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: left;"><span face=""Calibri","sans-serif"" style="color: #3a3a3a; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></p><p class="MsoNormal"></p><ul style="text-align: left;"><li>A Christmas
Partridge for my True Love from <a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank"><span style="color: black; mso-themecolor: text1;">A Day in the Life on the Farm</span></a></li><li>Breadstick
Star from <a href="https://palatablepastime.com/" target="_blank"><span style="color: black; mso-themecolor: text1;">Palatable Pastime</span></a></li><li>Christmas Wreath
Focaccia from <a href="https://www.karenskitchenstories.com/" target="_blank"><span style="color: black; mso-themecolor: text1;">Karen's Kitchen
Stories</span></a></li><li>Holiday
Spiced Fruit Bread from <a href="https://allthatsleftarethecrumbs.blogspot.com/" target="_blank"><span style="color: black; mso-themecolor: text1;">All That's Left Are The Crumbs</span></a></li><li>Mini Fougasse
from <a href="http://www.ambrosiasoulfulcooking.com/" target="_blank"><span style="color: black; mso-themecolor: text1;">Ambrosia</span></a></li><li>Roasted
Garlic Focaccia Wheel from <a href="https://magicalingredients.blogspot.com/" target="_blank"><span style="color: black; mso-themecolor: text1;">Magical Ingredients</span></a></li><li>Rudolph
Reindeer Sourdough Bread from <a href="https://zestysouthindiankitchen.com/" target="_blank"><span style="color: black; mso-themecolor: text1;">Zesty South Indian Kitchen</span></a></li><li>Santa Bread
from <a href="http://passionkneaded.blogspot.com/" target="_blank"><span style="color: black; mso-themecolor: text1;">Passion Kneaded</span></a></li><li>Shekerbura
from <a href="https://amessykitchen.blogspot.com/" target="_blank"><span style="color: black; mso-themecolor: text1;">A Messy Kitchen</span></a></li><li>Sunflower
Bread from <a href="https://rebekahrose.blogspot.com/" target="_blank"><span style="color: black; mso-themecolor: text1;">Making Miracles</span></a></li><li>Wool Roll
Bread With Cranberries from <a href="https://snehasrecipe.blogspot.com/" target="_blank"><span style="color: black; mso-themecolor: text1;">Sneha's Recipe</span></a></li></ul><o:p></o:p><p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p style="background: white; margin-bottom: .0001pt; margin: 0cm;">
</p><p class="MsoNormal"><o:p></o:p></p><p style="background: white; margin-bottom: .0001pt; margin: 0cm;"><span face=""Calibri","sans-serif"" style="color: #3a3a3a; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> </span></p><p style="background: white; margin-bottom: .0001pt; margin: 0cm;"><br /></p>Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com8tag:blogger.com,1999:blog-4420420054076431755.post-72529938297916910342021-11-09T15:26:00.003+05:302021-11-09T18:38:34.537+05:30Garlic And Herbs Dinner Rolls / #BreadBakers<h4 style="text-align: center;"> <i style="font-weight: normal;">Garlic and Herbs Dinner Rolls are amazingly soft, fluffy and delicious. Dunk into hot soup or eat just plain, it's delicious!</i></h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArje5XyE0MpT7gNELeqMm-ukWQ6upTHXrPjd7xrZkon5RkrW-LGuHa73fXe6s0ZlyLRvQO0IDuDwzRzobMh-bAgQ4cFX5W0SoeQL9-Rk46rMbI9YiIVVM5IUzD-uttQWfHD90Q9sQjwOP/s2048/rolls+main.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArje5XyE0MpT7gNELeqMm-ukWQ6upTHXrPjd7xrZkon5RkrW-LGuHa73fXe6s0ZlyLRvQO0IDuDwzRzobMh-bAgQ4cFX5W0SoeQL9-Rk46rMbI9YiIVVM5IUzD-uttQWfHD90Q9sQjwOP/w583-h690/rolls+main.jpg" width="583" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p>It is the fag end of Autumn and the early phase of winter.
Mornings and evenings make us shudder as the temperature drops. Noons are the
stuff dreams are made of. Comforting warm Sun wrings out all the woes. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIeiCuqIPBBgDsOHUTVUF_IclqyNyE5SG-DYHCnR4KHFixgdK1oeOdUHPG-lRuTPK3efutSR6lBaHnB93fWuGwrlORn8xXKEhz3hSY02QWvKF5SG3RHLw6Th-xGHM69_vcwhyphenhyphenkQFVPBFxe/s2048/butterfly1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1370" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIeiCuqIPBBgDsOHUTVUF_IclqyNyE5SG-DYHCnR4KHFixgdK1oeOdUHPG-lRuTPK3efutSR6lBaHnB93fWuGwrlORn8xXKEhz3hSY02QWvKF5SG3RHLw6Th-xGHM69_vcwhyphenhyphenkQFVPBFxe/w640-h428/butterfly1.JPG" width="640" /></a></div><br /><p>Autumn
is the season of the butterflies. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl9eCyobJdO-rNEnmVOo4r9LtgGzTO3Zunjgjz1TW23v7yoOOaXdg8DE4ouNcNT2puCH8kIFfnh6JDz61MH8vXkPc1L1vQwLi2TNMAP6cLTVKeRgEUfRux-sW4FMtnJUCV8k3YcVzZ5P2_/s2048/butterfly2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1431" data-original-width="2048" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl9eCyobJdO-rNEnmVOo4r9LtgGzTO3Zunjgjz1TW23v7yoOOaXdg8DE4ouNcNT2puCH8kIFfnh6JDz61MH8vXkPc1L1vQwLi2TNMAP6cLTVKeRgEUfRux-sW4FMtnJUCV8k3YcVzZ5P2_/w640-h448/butterfly2.JPG" width="640" /></a></div><br /><p><br /></p><p>Butterflies of amazing colours
throng the wildflowers and marigolds.</p><p> In one corner of the sun fed lawn, the
dough for garlic rolls is sunning and rising.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUolY35s89579zaZjmNdnd_7xxQuzwut5gWhCtJ_Q07eCccA0B48Rl0jFZhh_DQd9k8yudX56NNsBlihR-ZFux2ROFNAwF6njCci2eVNkud0hYfeBphCV7_3kW9IIFm2C4ZQKoeoKwqRPH/s2048/before+seond+rise.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2048" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUolY35s89579zaZjmNdnd_7xxQuzwut5gWhCtJ_Q07eCccA0B48Rl0jFZhh_DQd9k8yudX56NNsBlihR-ZFux2ROFNAwF6njCci2eVNkud0hYfeBphCV7_3kW9IIFm2C4ZQKoeoKwqRPH/w640-h562/before+seond+rise.JPG" width="640" /></a></div><br /><p><br /></p><p> As soon as it doubles up, it is
shaped into pretty rolls and again kept in the sunny patch. The rolls rise and
fill up all the gaps between them and are taken in for baking.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgh4pXAbo6ZgDJqpktbxVP3-lmbSaVZ7fPlvyZ7167CAS4elrv8Hh7wkUVRCkwhYzv9mNDZ6yZE9eyWLCfEr6w2aQakt3L-aUZwinIZNW6y4QRsM2NUeiK5l6CbSMommcC-RgDtXLLWDcs/s2048/after+second+rise.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1696" data-original-width="2048" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgh4pXAbo6ZgDJqpktbxVP3-lmbSaVZ7fPlvyZ7167CAS4elrv8Hh7wkUVRCkwhYzv9mNDZ6yZE9eyWLCfEr6w2aQakt3L-aUZwinIZNW6y4QRsM2NUeiK5l6CbSMommcC-RgDtXLLWDcs/w640-h530/after+second+rise.JPG" width="640" /></a></div><br /><p><br /></p>
<p class="MsoNormal">It is a no-knead recipe. The dough will get a little sticky
but will be manageable. </p>
<p class="MsoNormal">Use one 12 inch round cake pan or 12 inches cast iron skillet.
Make small rolls. This quantity would give you around 24 or more rolls. As soon as the
rolls have expanded and almost filled up the gaps, it is time to bake.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCs12evJoy3E2jYemhI3HLtPHF9Mi6ghJLzwJIrZIWACXuYFPFRRXj3eygeuN7nrhHRQI4knI-F2fA1i_NIZEYvDatrHFa05OCSC3iP_a8epAe7LEx7iVNjI2nvMObYr6zk68sQMrESlNN/s2048/rolls5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1882" data-original-width="2048" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCs12evJoy3E2jYemhI3HLtPHF9Mi6ghJLzwJIrZIWACXuYFPFRRXj3eygeuN7nrhHRQI4knI-F2fA1i_NIZEYvDatrHFa05OCSC3iP_a8epAe7LEx7iVNjI2nvMObYr6zk68sQMrESlNN/w640-h588/rolls5.JPG" width="640" /></a></div><p class="MsoNormal"><br /></p>
<p class="MsoNormal">During baking, the rolls will expand miraculously and rise
up and fill your pan.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kXOWt7RENfYbJ1o5Sy5OLolYVPfHSKIUftrhqFKz42PpizM11Y-iqJk_RRGQ2vsMlIqdeNHI6SezYPam4eyP5M5iT0shu14MPVfpuj5IhE3E2Bf9K1yR6RSbbn3VxlR8qhug4bDOcTxh/s2048/garlic+rolls+two.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1725" data-original-width="2048" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kXOWt7RENfYbJ1o5Sy5OLolYVPfHSKIUftrhqFKz42PpizM11Y-iqJk_RRGQ2vsMlIqdeNHI6SezYPam4eyP5M5iT0shu14MPVfpuj5IhE3E2Bf9K1yR6RSbbn3VxlR8qhug4bDOcTxh/w640-h540/garlic+rolls+two.JPG" width="640" /></a></div><br /><p class="MsoNormal">Brush hot rolls with herb butter and enjoy the most delicious
and fluffy garlic rolls.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9cr1fv1K-8aVQV5myKw3QnJSfiXDtGtcYH0KEVk48Pztpe_0NIyl4HVqmDLm7cWO5A5QR_s0t9wkoe64Vm1zaZ0vJyztybqdjULv262qDyhlEiSFf95JYzOB4komu0Ic2nIb_8XzJ1SEd/s2048/rolls3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9cr1fv1K-8aVQV5myKw3QnJSfiXDtGtcYH0KEVk48Pztpe_0NIyl4HVqmDLm7cWO5A5QR_s0t9wkoe64Vm1zaZ0vJyztybqdjULv262qDyhlEiSFf95JYzOB4komu0Ic2nIb_8XzJ1SEd/w640-h480/rolls3.JPG" width="640" /></a></div><br /><p class="MsoNormal">Recipe adapted from - <a href="https://www.thepioneerwoman.com/"><span style="color: #274e13;">The Pioneer Woman</span></a></p>
<h2 style="text-align: left;">Garlic And Herb Dinner Rolls</h2>
<h3 style="text-align: left;">Ingredients</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>2 cups milk</li><li>½ cup vegetable oil</li><li>2 tablespoons sugar</li><li>4 ½ cups all-purpose flour </li><li>2 ¼ teaspoon instant dry yeast</li><li>1 tablespoon (scant) salt</li><li>½ teaspoon baking soda</li><li>½ teaspoon baking powder</li><li>4 cloves garlic grated ( half for dough, half for butter)</li><li>¼ cup fresh parsley
chopped</li><li>1 teaspoon fresh rosemary leaves chopped or, any herb of
choice</li></ul><p></p>
<h3 style="text-align: left;">Instructions</h3>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>Take milk, oil and sugar in a large saucepan. Stir to
combine. Heat the mixture on medium heat until it just begins to boil.
Immediately remove from the heat and let it cool until lukewarm. </li><li>When the mixture is at the right temperature, stir in 2 ½ cups of
flour and yeast. After the flour and the yeast are well incorporated, add the remaining flour. Cover and keep the dough in a warm spot for approx 1 hour or until
almost double. </li><li>When the dough has risen, evenly sprinkle salt, baking
powder, baking soda, half the grated garlic and stir well. It is important to
stir until well combined. Cover and keep for 5 minutes.</li><li>Grease the pan/skillet. If using a cake pan, sprinkle some
flour all around. Pinch small pieces of dough and roll into 2 inch balls. Place
the prepared dough balls in the pan/skillet. Cover and set aside until the
rolls double in size.</li><li>Bake in a preheated oven at 180 degrees C for 20-25 minutes
or until the rolls become brown. </li><li>Combine butter, grated garlic and herbs and melt the butter.
Brush the garlic herb butter on hot rolls. </li></ol><p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Note – if you are a beginner, the dough might be a bit
tricky to handle. In that case, use only 1 ½ cups of warm milk, oil and sugar.
Combine all flour, salt and garlic. Now knead it the way you would normally
knead the dough for bread. Keep adding more
milk as and when required. After the first
rise, sprinkle baking soda and baking powder evenly and knead well for 6-7
minutes. Rest for 5 minutes and then make rolls. In this case, there may be
brown specks. You may omit baking powder and baking soda and still get soft
fluffy rolls.</p>
<p class="MsoNormal"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZq-w8uU3vHdwYbqyIRwiAweIPkWz_5b6YRVgCzKgmw0OJfs-zyG-OFHxarlgjPe30dsZtVURQ0gsvCs7neWgkLkJ0yb6NATCFJeR9EaMmUQvIty5bNEStht9eoMWP3GLPdzdAv092a6F9/s2048/last+rolls.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZq-w8uU3vHdwYbqyIRwiAweIPkWz_5b6YRVgCzKgmw0OJfs-zyG-OFHxarlgjPe30dsZtVURQ0gsvCs7neWgkLkJ0yb6NATCFJeR9EaMmUQvIty5bNEStht9eoMWP3GLPdzdAv092a6F9/w640-h480/last+rolls.JPG" width="640" /></a></div><br /><p></p>
<p class="MsoNormal">Linking to #BreadBakers</p><p class="MsoNormal"><a href="https://www.foodlustpeoplelove.com/p/breadbakers.html" style="background-color: white; color: #dfaa09; font-family: Embury; font-size: 15.4px; margin-left: 1em; margin-right: 1em; text-align: center; text-decoration-line: none;" target="_blank"><img alt="BreadBakers" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjAP4547oTEPtCg0hpM688IIDu4VzMuIZ0wc6YB5oGzm-qTGwmH1-9wqtqNbkgdMiVnvWMQTtV1luSm8mCpz8bC5shKaUpx0exx1ngfl7fQgVqvL8dG_LudvdMGJmP-_YlBr-UOjc8ucA/w200-h200/breadbakers+for+post.png" style="background: transparent; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="200" /></a></p><p class="MsoNormal"><br /></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">#BreadBakers is a group of bread
loving bakers who get together once a month to bake bread with a common
ingredient or theme. Follow our Pinterest board <a href="http://www.pinterest.com/flpl/bread-bakers/" target="_blank"><span style="color: #dfaa09; text-decoration-line: none;">right here</span></a>.
Links are also updated each month on this <a href="http://www.foodlustpeoplelove.com/p/breadbakers.html" target="_blank"><span style="color: #dfaa09; text-decoration-line: none;">home page</span></a>.
We take turns hosting each month and choosing the theme/ingredient.<o:p></o:p></p><p class="MsoNormal">This month the Bread Bakers are making dinner rolls, a theme
chosen by Swathi, a pretty amazing bread baker, of <a href="https://zestysouthindiankitchen.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Zesty South
Indian Kitchen</span></a>. </p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li><a href="https://amessykitchen.blogspot.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Butternut Corn
Dinner Rolls</span></a> from A Messy Kitchen</li><li><a href="https://www.foodlustpeoplelove.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Buttery
Sourdough Dinner Rolls</span></a> from Food Lust People Love</li><li><a href="https://www.ambrosiasoulfulcooking.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Garlic and Herbs Dinner Rolls</span></a> from Ambrosia</li><li><a href="http://adayinthelifeonthefarm.blogspot.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Garlicky Dinner Rolls</span></a> from A Day in the Life on the Farm</li><li><a href="https://www.karenskitchenstories.com/https:/snehasrecipe.blogspot.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">No Knead Dinner Rolls</span></a> from Sneha’s Recipe</li><li><a href="https://www.karenskitchenstories.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Savory Monkey Bread</span></a> from Karen's Kitchen Stories</li><li><a href="https://palatablepastime.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Soft Homemade
Dinner Rolls</span></a> from Palatable Pastime</li><li><a href="https://thewimpyvegetarian.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Soft Potato
Rolls with Rosemary</span></a> from The Wimpy Vegetarian</li><li><a href="https://zestysouthindiankitchen.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Sourdough Crescent Rolls</span></a> from Zesty South Indian Kitchen</li><li><a href="https://www.karenskitchenstories.com/https:/magicalingredients.blogspot.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Pumpkin Shaped Pumpkin Rolls</span></a> from The Magical Ingredients</li></ul><p></p>
<p class="MsoNormal"><o:p> </o:p></p>Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com20tag:blogger.com,1999:blog-4420420054076431755.post-40194570716956757422021-10-30T09:31:00.001+05:302021-10-30T09:36:25.516+05:30Singhara Atta Laddu / Water Chestnut Flour Laddu (Gluten Free)<h4 style="text-align: center;"><span style="font-family: inherit; font-weight: normal;"><i> <span style="background-color: white; color: #2e2e2e;"> Water Chestnut flour laddus are gluten-free and healthy. With loads of raisins and cashews, the laddus make a delicious festive indulgence.</span></i></span></h4><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyO8joxz6gkFDUvAhFiwDTzpi1bzjztTKh9CL7_AfN70IMDX2409ePwTiQtnPQCqP6ixh_hshz2dbeOmjndniR60uu-OO-7HiauOd7yLPXjyw4DwRUIS05s_cxuProelt71ITpwvm06R2/s2048/singhare+ke+laddu+main.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1987" data-original-width="2048" height="620" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyO8joxz6gkFDUvAhFiwDTzpi1bzjztTKh9CL7_AfN70IMDX2409ePwTiQtnPQCqP6ixh_hshz2dbeOmjndniR60uu-OO-7HiauOd7yLPXjyw4DwRUIS05s_cxuProelt71ITpwvm06R2/w640-h620/singhare+ke+laddu+main.JPG" width="640" /></a></div><br /><span face="Arial, "sans-serif"" style="background-color: white; color: #2e2e2e; font-size: 6.5pt;"><br /></span><p></p>
<p class="MsoNormal">It is that time of the year again, Diwali is around the corner and
we cannot contain our excitement for the same. Festivals give a perfect reason
to be indulgent. Mithais are made in every home and every family has
traditional mithai recipes passed down from generations.<o:p></o:p></p>
<p class="MsoNormal">One special ingredient that finds its coveted place in our all time family favourite sweets is Water Chestnut flour, commonly called Singhare
Ka Atta. Water chestnuts fruits are dried and ground to get flour. It is a
nutrient dense gluten-free flour, rich in iron, calcium, zinc and
phosphorous. Water chestnut flour is
generally used to prepare goodies during fasting as it keeps the energy
levels up. <o:p></o:p></p>
<p class="MsoNormal">Every year, we make Water chestnut Flour Laddu during Diwali. With peanuts, raisins and nuts of choice, the
laddu is delicious, addictive and healthy. Use ghee made from cow’s milk for the recipe. <o:p></o:p></p>
<p class="MsoNormal">You may add nuts of choice. Roasting water chestnut flour on low
flame stirring continuously is important. Roast till a nice sweet aroma wafts
through and it begins to change colour.
Begin roasting the flour by adding 5 tablespoons of ghee. Once you add peanut
powder and boora sugar, take the mixture in your hand and press to bind laddu. If
it holds shape, there is no need to add ghee. If it does not, add 1 tablespoon
at a time till you are able to bind the mixture and make laddu.<o:p></o:p></p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDlLVkJThSO3U7wgMIo7cbsNCRwZ18I-9j8T825KHyTzyLTFv1NqvHswhNyayiFbzQkcBUgN5aq-lOBClBwI7e-B0kQu0Zkb_Muc2CBJ6QOwX25quhO5Wvc3zPJVkEOz2q4jLeDyj-YFh/s2048/laddu2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDlLVkJThSO3U7wgMIo7cbsNCRwZ18I-9j8T825KHyTzyLTFv1NqvHswhNyayiFbzQkcBUgN5aq-lOBClBwI7e-B0kQu0Zkb_Muc2CBJ6QOwX25quhO5Wvc3zPJVkEOz2q4jLeDyj-YFh/w640-h480/laddu2.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<h2 style="text-align: left;">Singhara Atta Laddu / Water Chestnut Flour Laddu (Gluten-Free)</h2><p class="MsoNormal"><o:p></o:p></p>
<h3 style="text-align: left;">Ingredients</h3><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>1 Cup Singhara Atta / Water Chestnut flour</li><li>½ cup roasted peanuts</li><li>5-6 tablespoons ghee</li><li>¾ cup boora sugar (or more according to taste)</li><li>2 tablespoons raisins</li><li>2 tablespoons chopped cashews</li></ul><o:p></o:p><p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<h3 style="text-align: left;">Instructions</h3><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"></p><ol style="text-align: left;"><li>Powder the roasted peanuts.</li><li>Take Singhara flour in a thick bottom flour. Add 5 tablespoons
ghee. Roast on low flame. Roast till the colour changes slightly and you get a
sweet aroma.</li><li>Add peanut powder to roasted flour. Cook for another 4-5 minutes. </li><li>Add boora. Mix well. Take a small quantity of mixture and press it
in your palm to make laddu. </li><li>If the mixture feels too dry, add another tablespoon or two of
ghee.</li><li>Add raisins and cashews and make laddu while the mixture is hot.</li><li>Take a handful of the mixture and make walnut size laddu.</li><li>Store in an airtight container.</li></ol><o:p></o:p><p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal">
</p><p class="MsoNormal"><o:p></o:p></p>Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com0tag:blogger.com,1999:blog-4420420054076431755.post-49393079289971314132021-10-21T21:15:00.000+05:302021-10-21T21:15:00.145+05:30Eggless Whole Wheat Coconut Muffins<h4 style="text-align: center;"> <i style="font-weight: normal;">Whole Wheat Coconut Muffins are coconutty and delicious and make a great accompaniment to a cup of tea. Chocolate adds a lovely twist to the muffins.</i></h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilp2KpP3nwWo6bRafMbWe0bhQIMmGWkIqW4wHgp2PgIi8KABwXVziR0SgxR0_guz7HDD9aAqecwqI9liRJwk4B1jeMEfdhWx3StdAuP8qlywLXRaDWqU3G-IpFgeCb7bexeqtQ_KgXspO/s2048/cupcakes+main.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilp2KpP3nwWo6bRafMbWe0bhQIMmGWkIqW4wHgp2PgIi8KABwXVziR0SgxR0_guz7HDD9aAqecwqI9liRJwk4B1jeMEfdhWx3StdAuP8qlywLXRaDWqU3G-IpFgeCb7bexeqtQ_KgXspO/w640-h480/cupcakes+main.JPG" width="640" /></a></div><br /><p></p><p>Our hills abound in autumn vibes at this time of the year.
The colours, flavours, fragrances, flowers, bees and butterflies make the days
so beautiful and mesmerizing and the warmth of the Sun is soothing and comforting.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvAgxMaz8viaRk_d-J402z0XRhCMSZI7uaUHmv9655JzcH2gCjmvIpqwzf639M6hfWu2vi566qMI1i-M3RsauX-9bh0-MOIstvmRi81vaPt9EdrWZBaUm2NuEnCFqzNj9Gi1FzS5C5fAs/s2048/butterfly+blue+main.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1663" data-original-width="2048" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvAgxMaz8viaRk_d-J402z0XRhCMSZI7uaUHmv9655JzcH2gCjmvIpqwzf639M6hfWu2vi566qMI1i-M3RsauX-9bh0-MOIstvmRi81vaPt9EdrWZBaUm2NuEnCFqzNj9Gi1FzS5C5fAs/w640-h520/butterfly+blue+main.JPG" width="640" /></a></div><br /><p><br /></p>
<p class="MsoNormal">Sitting on the carpet of green and gazing at the endless
valley is a monotony we love. Sometimes, doing nothing is also relaxing and
rejuvenating. Himalayas form a spectacular backdrop against the azure sky and
birds play some soulful music. We hear the ripe pears falling with a thud and
see some Yellow-throated Martens feasting on them. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7JymTyBf52qnUMmB0upY_yi5ulqZ5hphnYfpXjD-Iqbrmnf01OE53lLLRa1y_JkI1H2UJD_DK5_qD4CCqEnAXDNLI6S0qKLAn4n-NKqe-XFmonQ5BNa9sSh6BNWBKQeimEvgMecECvgdv/s2048/marten.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1573" data-original-width="2048" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7JymTyBf52qnUMmB0upY_yi5ulqZ5hphnYfpXjD-Iqbrmnf01OE53lLLRa1y_JkI1H2UJD_DK5_qD4CCqEnAXDNLI6S0qKLAn4n-NKqe-XFmonQ5BNa9sSh6BNWBKQeimEvgMecECvgdv/w640-h492/marten.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p><p class="MsoNormal">A barbet calls loud and
clear from some nearby tree. A Rufous Treepie swoops down, catching the insects midair.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYjwsmR1X0OLHVvU16Mk9VzLg1qG7KiyDp4HAOywk2r9airKtyqUFNPba2LuO0NcLet6LEV2Zy99IX8KXDRUJnKq3iQaYPm8lu9WO_HFHl8sL5WwctfEPfW8VT4ntPfrpTfOt9F1NujIaO/s2048/cupcake3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1684" data-original-width="2048" height="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYjwsmR1X0OLHVvU16Mk9VzLg1qG7KiyDp4HAOywk2r9airKtyqUFNPba2LuO0NcLet6LEV2Zy99IX8KXDRUJnKq3iQaYPm8lu9WO_HFHl8sL5WwctfEPfW8VT4ntPfrpTfOt9F1NujIaO/w640-h526/cupcake3.JPG" width="640" /></a></div><br /><p class="MsoNormal">There is some kind of placidity and mirth that permeates the
soul. Autumn is really delicious. When the heart is so happy and the soul so
contended, you want to add more joy to your day and bake something special. Our
most special bakes are rich in the purity of ingredients. It is the guilt-free
indulgence that makes them special. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPgOHODyTihrWB75Jqiq-fjqh3Aa-F6tnRBGjLxGJbVEoRxxaf-AKXNbNEHgJbpAe7hR5o48RTIADjMw_JmsfH2w7ZXq4qlgIhH-n8riaEuzs7N18fD9SjGoLuA2wt3twcf-J-uW1-Ja3/s2048/cupcake4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1537" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPgOHODyTihrWB75Jqiq-fjqh3Aa-F6tnRBGjLxGJbVEoRxxaf-AKXNbNEHgJbpAe7hR5o48RTIADjMw_JmsfH2w7ZXq4qlgIhH-n8riaEuzs7N18fD9SjGoLuA2wt3twcf-J-uW1-Ja3/w640-h480/cupcake4.JPG" width="640" /></a></div><br /><p class="MsoNormal">We baked Eggless wholegrain coconut
chocolate cupcakes.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg58FtqlZu3HgrxsL0FaN6VdgI29aLKHqWE6L2r1lj_Ri_dIRvtOamObFC8KbOVvKO_F0YNvtmvzWlUJRDvjoACnvhdKXruzcNaO1lRURNoqy36oYB0rUIpTshK9vkquHuSBj7_m9412e1w/s2048/coconut+cupcake2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg58FtqlZu3HgrxsL0FaN6VdgI29aLKHqWE6L2r1lj_Ri_dIRvtOamObFC8KbOVvKO_F0YNvtmvzWlUJRDvjoACnvhdKXruzcNaO1lRURNoqy36oYB0rUIpTshK9vkquHuSBj7_m9412e1w/w640-h480/coconut+cupcake2.JPG" width="640" /></a></div><br /><p class="MsoNormal"> Chocolate always makes everything better, so a dark
chocolate piece was placed atop every muffin before baking. The flavor of
coconut and the chocolate was simply divine.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNwCRR-qmaAdGH5pNyz9RfaKAZGoP4ZDwapxkU9roUWrE1nHBzYM2My2NcGMWQr6ubLcilcWHiK8CUxIapKwbspjxP85Cj6wu9NJI8vkh0HaxYzrpgDDVr9CJIpdB2_nrudregvzHnCVji/s2048/coconut+cupcakes+main.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNwCRR-qmaAdGH5pNyz9RfaKAZGoP4ZDwapxkU9roUWrE1nHBzYM2My2NcGMWQr6ubLcilcWHiK8CUxIapKwbspjxP85Cj6wu9NJI8vkh0HaxYzrpgDDVr9CJIpdB2_nrudregvzHnCVji/w640-h480/coconut+cupcakes+main.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<h2 style="text-align: left;">Whole Wheat Coconut Muffins</h2>
<h3 style="text-align: left;"> Ingredients</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>1 ¼ cup whole wheat flour</li><li>¾ teaspoon baking powder</li><li>½ teaspoon baking soda</li><li>1 pinch salt</li><li>1/3 cup thick curd (not runny)</li><li>¼ cup oil</li><li>½ teaspoon vanilla extract</li><li>1 cup to 1 ¼ cup unrefined sugar</li><li>¼ cup desiccated coconut</li><li>½ cup warm milk </li><li>12 pieces of dark chocolate</li></ul><p></p>
<h3 style="text-align: left;">Instructions</h3>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>Preheat oven to 180 degrees C. </li><li>In a large bowl, whisk together flour, baking powder, baking
soda and salt. Add desiccated coconut. Keep aside.</li><li>In another deep bowl, whisk curd until smooth. </li><li>Add oil, sugar and vanilla extract. </li><li>Add dry ingredients in three shifts adding warm milk after
each addition. </li><li>If the batter feels dry, add more milk. The batter should
not be too dry or runny.</li><li>Pour into the 12 cupcake moulds filling halfway through. The
moulds should not be more than 2/3 full.</li><li>Place a piece of dark chocolate on top of the batter in each
mould.</li><li>Bake for 18-20 minutes or until the top of the cupcakes turn
golden.</li><li>Remove the muffins from the oven after 10 minutes. </li><li>Remove from the moulds when cold.</li></ol><p></p>
<p class="MsoNormal"><o:p> </o:p></p>Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com1tag:blogger.com,1999:blog-4420420054076431755.post-2478007582603597902021-10-12T15:15:00.003+05:302023-10-25T15:58:45.069+05:30Japanese Milk Bread Buns / #BreadBakers<h4 style="text-align: center;"> <span style="font-weight: normal;"><i>Japanese Milk Bread Buns are soft and s<span style="background-color: white;">weet buns with spicy tones of ground cinnamon and citrusy notes of the candied orange peels. Buns taste amazing with butter.</span></i></span></h4><p class="MsoNormal" style="background: white; line-height: normal;"><o:p></o:p></p><p class="MsoNormal" style="background: white; line-height: normal;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjvqoAu4PDVc99dovh6Xtf71Y7KyggHHzlh6Pmbe0nBaK5cyeudS2DArNil2ERFTZUVSafFW19f2MOPiHvKsDrD0mK-jYAC6z_KsR-I0zRjtKuxZHU88FpHwZO1kYeTlc8D3F59FVo-gds/s2048/jap+buns+main.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjvqoAu4PDVc99dovh6Xtf71Y7KyggHHzlh6Pmbe0nBaK5cyeudS2DArNil2ERFTZUVSafFW19f2MOPiHvKsDrD0mK-jYAC6z_KsR-I0zRjtKuxZHU88FpHwZO1kYeTlc8D3F59FVo-gds/w640-h480/jap+buns+main.JPG" width="640" /></a></div><br /><p></p><p>Autumn is about blue skies, a million wild cosmoses, wild
daisies, chrysanthemums, warm hugs of the Sun, cool breeze, colourful
butterflies and all that makes the heart joyful and soul contented. Crisp weather,
gorgeous scenery and tranquillity, colours of Autumn lift your spirits.</p><p><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-s2Ovheb5rG4raptgBOKBF0nGgZ9kztagWQTi4l2jMhL4LjBVriNioba_OuDCy7uAoTIrGMhoPZwBW4VAPpGKtnhDzCGJpSpRgDq8NYpy3AundUHXMZp5cbL12iPPh1dJblH2GKakATt/s2048/cosmoses.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1151" data-original-width="2048" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-s2Ovheb5rG4raptgBOKBF0nGgZ9kztagWQTi4l2jMhL4LjBVriNioba_OuDCy7uAoTIrGMhoPZwBW4VAPpGKtnhDzCGJpSpRgDq8NYpy3AundUHXMZp5cbL12iPPh1dJblH2GKakATt/w640-h481/cosmoses.JPG" width="640" /></a><br /><p><br /></p><p>Fog tinted trees stand in the forest. Dew makes the leaves studded
with pearls, and the drops keep rolling down from the leaves making sonorous
notes as they fall on the vegetation below.
Mornings are misty, cold with the snow-capped peaks shining on the
horizon.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5x2o5ZHAcGxnS7Y8PN5gigHddO_nzaidDvTK1OKyiZkZH0LsTaxVcVKqCdPR2opDvm79ctvEA8P1pn_598yiSUIruYSMhUt7d3h1lKuD50ZeVR979y_62jF0atO4HaqZsFKRxNYmjGSsN/s2048/misty+morning.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1151" data-original-width="2048" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5x2o5ZHAcGxnS7Y8PN5gigHddO_nzaidDvTK1OKyiZkZH0LsTaxVcVKqCdPR2opDvm79ctvEA8P1pn_598yiSUIruYSMhUt7d3h1lKuD50ZeVR979y_62jF0atO4HaqZsFKRxNYmjGSsN/w640-h488/misty+morning.JPG" width="640" /></a></div><p></p><p></p><p></p>
<p class="MsoNormal"></p><div><br /></div>Pear trees are shedding leaves, a wee bit early, as the ripe
pears are still hanging on the bare branches. Birds keep pecking the juicy
fruit. A loud thud every now and then indicates that a ripe pear has fallen
down. Pears get camouflaged in the grass and kids love to spot them and get
home the trophy. Sliced pears smeared with chilli garlic salt taste lovely.<div><br /><p></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPYyvfTqkrUK2b19dY27HaMdTcUW_rlbTXKYRD3toLkOTZ1aMH9OU7o0_ch4eUfZ30E6ohyO-Bcr-0HRgAzbgnq-SxNXgtxhfIj7r6UehPp7i0__GKRjAvOGcG2aAsKo-DSi6PcbU2Q0NY/s2048/wedge+tailed+green+pigeon.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1589" data-original-width="2048" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPYyvfTqkrUK2b19dY27HaMdTcUW_rlbTXKYRD3toLkOTZ1aMH9OU7o0_ch4eUfZ30E6ohyO-Bcr-0HRgAzbgnq-SxNXgtxhfIj7r6UehPp7i0__GKRjAvOGcG2aAsKo-DSi6PcbU2Q0NY/w640-h496/wedge+tailed+green+pigeon.JPG" width="640" /></a></div><br /><p class="MsoNormal">Wedge Tailed Green Pigeons visit the pear tree quite often, especially during morning hours and seem to love perching on the branches after
having their fill of the sweet fruit.</p>
<p class="MsoNormal">As we enter the late autumn, our baking timetable changes
and the bakes have to be done with before the afternoon. The Sun is warmest
and makes the dough rise like magic. Yesterday, we baked Japanese Milk Bread
Buns using the Tangzhong technique. </p><p class="MsoNormal"><br /></p>
<p class="MsoNormal">This is the Asian bread technique that has origins in
Japan’s Yukone (or Yudane) and was popularized across Asia by Taiwanese
cookbook author Yvonne Chen. Using Tangzhong in bread makes it soft, and retains
moisture, bread does not get crumbly after a few days and it also increases the shelf life.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25jUt3WZ7v1eI5o7QX4_HKm5Lw5sQxq2rBnNueUUc4wjWECq2MWH-S2yy4MrndpzAYc8TjCWK_ElzeLhUxzptNgMWPxzdf1jliRal8sgwVd2hKvWT1qp7Jl748heps-S5f7k5yPg6GNPo/s2048/jap+buns+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1667" data-original-width="2048" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25jUt3WZ7v1eI5o7QX4_HKm5Lw5sQxq2rBnNueUUc4wjWECq2MWH-S2yy4MrndpzAYc8TjCWK_ElzeLhUxzptNgMWPxzdf1jliRal8sgwVd2hKvWT1qp7Jl748heps-S5f7k5yPg6GNPo/w640-h520/jap+buns+2.JPG" width="640" /></a></div><br /><br /><p></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">A small part of the yeast bread recipe’s
flour and liquid is cooked into a slurry. This is then added to the remaining
ingredients. Typically, tangzhong calls for using 6% of the flour and 45% of
the liquid in the slurry.<span face="brandon-grotesque, serif"> </span>Cooking
the slurry into a paste pre-gelatinizes the starches in the flour. This means
that the dough will now absorb more water. Tangzhong, distributes itself
throughout the dough during kneading. It keeps the bread soft and fresh.<o:p></o:p></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">We
made regular bread rolls with a teaspoon of ground cinnamon and finely chopped
homemade candied orange peels. Sweet buns with spicy tones of ground cinnamon
and citrusy notes of the peels made it really delicious. Buns taste amazing
with butter.<o:p></o:p></p><p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25dVVFbGwckocDb8R6_OrqiFuC8lN5tEJlQ_givQS4udRFeYwvE5U0C5S41M3gh1uS7Mu8rE0E5UlUBS2kcvSN5wye4KthuAKFgRvumpgd2d6G5uPn33x-0q8QGko-RGL7_n9PSe4-nkc/s2048/jap+buns+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25dVVFbGwckocDb8R6_OrqiFuC8lN5tEJlQ_givQS4udRFeYwvE5U0C5S41M3gh1uS7Mu8rE0E5UlUBS2kcvSN5wye4KthuAKFgRvumpgd2d6G5uPn33x-0q8QGko-RGL7_n9PSe4-nkc/w640-h480/jap+buns+3.JPG" width="640" /></a></div><br /><p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /></p>
<h2 style="text-align: left;">Japanese Milk Bread Buns</h2><h3 style="text-align: left;">Ingredients</h3>
<h4 style="text-align: left;">Tangzhong</h4>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>3 tablespoons water</li><li>3 tablespoons milk</li><li>2 tablespoons flour</li><li>Dough</li><li>2 ½ cups all-purpose flour</li><li>2 tablespoons milk powder</li><li>¼ cup unrefined sugar</li><li>1 teaspoon salt</li><li>1 tablespoon instant yeast</li><li>½ -3/4 cup warm milk</li><li>4 tablespoons butter</li><li>1 teaspoon ground cinnamon</li><li>1 teaspoon chopped candied orange peels</li></ul><h3 style="text-align: left;">Instructions</h3><p></p>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>To make the tangzhong, mix all the ingredients in a
saucepan. Make sure there are no lumps.</li><li>Cook on low heat whisking constantly. Cook till the mixture
is thick and the whisk leaves lines on the pan. Let tangzhong cool.</li><li>For dough, mix all the ingredients except candied peels add all the tangzhong and knead a soft and elastic dough. Start kneading with ½ cup milk and add more
only if needed.</li><li>Shape the dough into a ball and transfer to a greased bowl.
Turn it around so that it is evenly coated with oil. Cover and keep in a dry warm
place to rise for 60-90 minutes or until almost double.</li><li>Deflate the dough and sprinkle chopped candied peels evenly
on the dough. Let dough rest for 20 minutes. </li><li>Grease one 9-inch round cake pan.</li><li>Divide into 10 pieces. Roll each piece into a ball. Arrange
the rolls in the pan. Cover and let the rolls rise for 40-60 minutes or until
puffy.</li><li>Bake in a preheated oven at 180 degrees C for 20-25 minutes.</li><li>Remove the rolls from the oven. Let them cool in the pan for
10 minutes. Transfer to the rack to cool completely.</li></ol><div>Linking to #BreadBakers</div><div><br /></div><div><span style="line-height: 115%;"><span style="font-family: inherit;">The theme for the event this month is baking
with Tangzhong. Our host this month is<a href="https://www.karenskitchenstories.com/"><span color="windowtext"> Karen from Karen's Kitchen Stories.</span></a> Her
blog has an amazing collection of breads.</span></span></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUp2D8WGL-4663EdClD1VNGkfRLkABqDYFhPVo9Jwb6jti2F2ljEb_W_YauB4cpqTVvsGpctuGUUR3PBJBkGhfVtAcc1QhWrWvlQZPXDm_kSW7K2HVYvY92z6whlKNYgTLQYro0o_8kZL/" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="200" data-original-width="200" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUp2D8WGL-4663EdClD1VNGkfRLkABqDYFhPVo9Jwb6jti2F2ljEb_W_YauB4cpqTVvsGpctuGUUR3PBJBkGhfVtAcc1QhWrWvlQZPXDm_kSW7K2HVYvY92z6whlKNYgTLQYro0o_8kZL/" width="150" /></a></div><br /><br /></div><p></p><p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><span face=""Calibri","sans-serif"" style="font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></p><p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><span face=""Calibri","sans-serif"" style="font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></p><p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><span face=""Calibri","sans-serif"" style="font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></p><p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><span face=""Calibri","sans-serif"" style="font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></p><p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><br /></p><p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><span face=""Calibri","sans-serif"" style="font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></p><p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><span face=""Calibri","sans-serif"" style="font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></p><p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="text-align: start;"></span></p><div><p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><br /></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm; vertical-align: baseline;"><!--[if !supportLists]--></p><ul style="background-color: white; color: #666666; font-family: Embury; font-size: 15.4px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><a href="https://thewimpyvegetarian.com/easy-cinnamon-rolls-tangzhong-method-breadbakers/" style="color: #dfaa09; text-decoration-line: none;" target="_blank">Easy Cinnamon Rolls</a> from The Wimpy Vegetarian</li><li style="margin: 0px 0px 0.25em; padding: 0px;"><a href="https://cookwithrenu.com/eggless-nasturtium-greens-sandwich-bread-tangzhong-method/" style="color: #dfaa09; text-decoration-line: none;" target="_blank">Eggless Nasturtium Greens Sandwich Bread (Tangzhong Method)</a> from Cook with Renu</li><li style="margin: 0px 0px 0.25em; padding: 0px;"><a href="https://passionkneaded.blogspot.com/2021/10/japanese-chocolate-milk-bread.html" style="color: #dfaa09; text-decoration-line: none;" target="_blank">Japanese Chocolate Milk Bread</a> from Passion Kneaded</li><li style="margin: 0px 0px 0.25em; padding: 0px;"><a href="http://www.ambrosiasoulfulcooking.com/2021/10/japanese-milk-bread-buns-breadbakers.html" style="color: #dfaa09; text-decoration-line: none;" target="_blank">Japanese Milk Bread Buns</a> from Ambrosia</li><li style="margin: 0px 0px 0.25em; padding: 0px;"><a href="https://adayinthelifeonthefarm.blogspot.com/2021/10/japanese-milk-bread-rolls-breadbakers.html" style="color: #dfaa09; text-decoration-line: none;" target="_blank">Japanese Milk Bread Rolls</a> from A Day in the Life on the Farm</li><li style="margin: 0px 0px 0.25em; padding: 0px;"><a href="https://www.karenskitchenstories.com/2021/10/pineapple-buns-bolo-bao-breadbakers.html" style="color: #dfaa09; text-decoration-line: none;" target="_blank">Pineapple Buns (Bolo Bao)</a> from Karen's Kitchen Stories</li><li style="margin: 0px 0px 0.25em; padding: 0px;"><a href="https://zestysouthindiankitchen.com/sourdough-pumpkin-babka/" style="color: #dfaa09; text-decoration-line: none;" target="_blank">Sourdough Pumpkin Babka</a> from Zesty South Indian Kitchen</li><li style="margin: 0px 0px 0.25em; padding: 0px;"><a href="https://amessykitchen.blogspot.com/2021/10/tangzhong-kolaches.html" style="color: #dfaa09; text-decoration-line: none;" target="_blank">Tangzhong Kolaches</a> from A Messy Kitchen</li><li style="margin: 0px 0px 0.25em; padding: 0px;"><a href="https://snehasrecipe.blogspot.com/2021/10/tangzhong-loaf-with-cinnamon-sugar.html" style="color: #dfaa09; text-decoration-line: none;" target="_blank">Tangzhong Loaf With Cinnamon Sugar Topping</a> from Sneha's Recipe</li><li style="margin: 0px 0px 0.25em; padding: 0px;"><a href="https://magicalingredients.blogspot.com/2021/10/tangzhong-pumpkin-cinnamon-buns.html" style="color: #dfaa09; text-decoration-line: none;" target="_blank">Tangzhong Pumpkin Cinnamon Buns</a> from Magical Ingredients</li><li style="margin: 0px 0px 0.25em; padding: 0px;"><a href="https://www.foodlustpeoplelove.com/2021/10/sourdough-tangzhong-bread.html" style="color: #dfaa09; text-decoration-line: none;" target="_blank">Tangzhong Sourdough Bread</a> from Food Lust People Love</li></ul>
<p style="background: white; margin-block: 1em; margin: 0cm 0cm 0.0001pt; text-align: justify; vertical-align: baseline;"><span face=""Calibri","sans-serif"" style="font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> </span></p>
<p style="background: white; margin-block: 1em; margin: 0cm 0cm 0.0001pt; vertical-align: baseline;"><br /></p></div><p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><span style="font-family: inherit;">#BreadBakers is a group of bread loving bakers who get together
once a month to bake bread with a common ingredient or theme. Follow our
Pinterest board <a href="http://www.pinterest.com/flpl/bread-bakers/" style="text-align: start; text-decoration-line: none;" target="_blank"><span color="windowtext">right
here</span></a><span style="text-align: start;">. Links are also updated each
month on this </span><a href="http://www.foodlustpeoplelove.com/p/breadbakers.html" style="text-align: start; text-decoration-line: none;" target="_blank"><span color="windowtext">home
page</span></a><span style="text-align: start;">. We take turns hosting each
month and choosing the theme/ingredient.</span></span><o:p></o:p></p>
</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com18tag:blogger.com,1999:blog-4420420054076431755.post-67234638705607557992021-08-17T14:56:00.002+05:302021-10-21T21:22:10.103+05:30 Dalgona Coffee And Vanilla Cupcakes (Vegan)<p></p><h4 style="text-align: center;"> <span style="font-weight: normal;"><i>Dalgona Coffee Vanilla Cupcakes have a delicious combination of coffee and vanilla. The cupcakes are moist and delish and make a great teatime treat. </i></span></h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1v4aQe7VPejLPxklX0ORbxgL3xOajtvt5kfLjhmsZCTzCKkFKeB3mamGMQXrtTDaUUSPYLr6CO2QuDBBzmiTXD8ZKpU6QFqGvO72OYAUCkN-q5VPzGidvDjEwVORVbRB4wi3gSDcSBN1/s2048/coffee+cakes+main.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1v4aQe7VPejLPxklX0ORbxgL3xOajtvt5kfLjhmsZCTzCKkFKeB3mamGMQXrtTDaUUSPYLr6CO2QuDBBzmiTXD8ZKpU6QFqGvO72OYAUCkN-q5VPzGidvDjEwVORVbRB4wi3gSDcSBN1/w640-h480/coffee+cakes+main.JPG" width="640" /></a></div><br /><p></p><p>The Sun rises early in the hills. As it climbs up, the East
part of the hill gets illuminated with its rays. Every tree wears gold and the
Poplar tree becomes a giant chandelier as its leaves twist and twirl in the
morning breeze. A great Barbet screams and dives down into the valley and
disappears into the other side of the hill where the Sun has not yet reached
and is dark, grey and cold.</p>
<p class="MsoNormal">Our morning walk comes to an end as we reach the outer
periphery of our fields. A pair of Striated Laughing Thrush are huddled together
on a branch of the pear tree. The pair
croons softly and sweetly. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiEgoe1ROGE97c17txOZVa_e61vxVTvk3rLV0lqW6S-HYTVnzYpp99rJu-W-gZRtJb0qmsIHzB66LfJdfB9mzbfmi4XeJhxeaAh5eNWWz7vS54eaadp5QfCvd3CnCjX3k7m2HlMtMet2lh/s2048/aughing+thrush.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1151" data-original-width="2048" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiEgoe1ROGE97c17txOZVa_e61vxVTvk3rLV0lqW6S-HYTVnzYpp99rJu-W-gZRtJb0qmsIHzB66LfJdfB9mzbfmi4XeJhxeaAh5eNWWz7vS54eaadp5QfCvd3CnCjX3k7m2HlMtMet2lh/w640-h416/aughing+thrush.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Back home, daily chores begin. An energizing morning walk gives a good start to the day.
In the second half, we made Dalgona coffee and vanilla cupcakes. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgbtMIWl55zsm9vaY3VCLqdzEW9afusf5nRWLVSkduRol3G-8U0tw4RPmNzLSc0NTFbHFFZRss-zqVvNxX0411eYD4joJAOGeHvB3sYDZp7eraf6UrkyJHKJMk8_Edc1gdOHQF_peBak0H/s2048/coffee+cupcakes+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgbtMIWl55zsm9vaY3VCLqdzEW9afusf5nRWLVSkduRol3G-8U0tw4RPmNzLSc0NTFbHFFZRss-zqVvNxX0411eYD4joJAOGeHvB3sYDZp7eraf6UrkyJHKJMk8_Edc1gdOHQF_peBak0H/w640-h480/coffee+cupcakes+2.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Dalgona coffee took the food world by storm last year. Our
favourite beaten coffee got so much attention and popularity that every coffee lover made it hot or cold or used it in some avatar.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKWXiBt-e0MhSiwJshGRZAaQBXu_2IlOcEtIOh2qRgPkyAGvh_tPlVA4a22KMemLDfwaTFuwUkyw0LaJJqqCtY3ioJAvAgbddvJPGRtzDi2VoHqpIwMyqYMV4MBV4Lwg1K_5kXBKQuU3A/s2048/coffee+cupcake3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1533" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKWXiBt-e0MhSiwJshGRZAaQBXu_2IlOcEtIOh2qRgPkyAGvh_tPlVA4a22KMemLDfwaTFuwUkyw0LaJJqqCtY3ioJAvAgbddvJPGRtzDi2VoHqpIwMyqYMV4MBV4Lwg1K_5kXBKQuU3A/w640-h480/coffee+cupcake3.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">We used it in our favourite Eggless Vanilla Cupcakes.</p>
<p class="MsoNormal">The cupcakes get a brown coffee top that goes very
well with vanilla.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTjer7qym0PHjqUsVw6SwI9HFB-5AyH_ds2P0RwfqWUb__Jc1VmeZhcBI3e0lOpdGD1VWEa1Iu6baHU4dVHhMdRlF5SdDjJRMnYAyYQOEPFHtPmo_7MqQokvBe85R-dBm2IGtqRPHce22/s2048/dalgona+cupcakes+main.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTjer7qym0PHjqUsVw6SwI9HFB-5AyH_ds2P0RwfqWUb__Jc1VmeZhcBI3e0lOpdGD1VWEa1Iu6baHU4dVHhMdRlF5SdDjJRMnYAyYQOEPFHtPmo_7MqQokvBe85R-dBm2IGtqRPHce22/w640-h480/dalgona+cupcakes+main.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<h2 style="text-align: left;"> Dalgona Coffee And Vanilla Cupcakes (Vegan)</h2><h3 style="text-align: left;">Ingredients</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>2 teaspoons coffee</li><li>4 teaspoons sugar</li><li>1-1 ½ teaspoons water</li><li>1 ½ cups all-purpose flour</li><li>1 ½ teaspoon baking powder</li><li>¼ teaspoon baking soda</li><li>1 pinch salt</li><li>1 cup unrefined sugar</li><li>1 cup plant-based milk (room temperature) or milk for a non
vegan version</li><li>1 tablespoon apple cider / white vinegar</li><li>1/3 cup neutral oil</li><li>2 teaspoons vanilla extract</li></ul><p></p>
<h3 style="text-align: left;">Instructions</h3>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>In a large mug, take the coffee powder, sugar and add water. Beat
till creamy, pale and thick. Keep aside.</li><li>In a large bowl, whisk together all the dry ingredients.
Keep aside.</li><li>In another large bowl, take milk, add vinegar. Stir and keep
for 5-8 minutes. </li><li>Add oil and vanilla extract to this mixture and mix well.</li><li>Preheat oven to 180 degrees C. Oil one 12 cavity cupcake
tray or line them with paper liners. Or, take 12 silicone cupcake moulds.</li><li>Add the dry ingredients to wet ingredients and mix until
well incorporated.</li><li>Fill up ½ of the prepared cupcake moulds with the batter.</li><li>Now add beaten coffee to the remaining batter. Mix well to
get a batter of uniform consistency.</li><li>Add the coffee batter on top filling the mould to ¾ of its
capacity. We have vanilla batter in the bottom and coffee batter on top.</li><li>Bake for 20-25 minutes. </li><li>Cool in the rack. </li></ol><p></p>
Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com6tag:blogger.com,1999:blog-4420420054076431755.post-33000189993180165002021-08-10T16:42:00.003+05:302021-08-26T06:10:45.142+05:30Spicy Onion Buns (Vegan) / #Breadbakers<h4 style="text-align: center;"><span style="font-weight: normal;"><i> Spicy Onion Buns are a perfect bake for cold rainy days. Warm garlicky buns with spicy tones taste heavenly with just butter. Spicy Onion Buns make a great accompaniment to a cup of hot soup</i></span></h4><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKXfn71_R5lWtv9joTH9y0PvdmBdwAHvhLYCZHzPtFgAT0mdLnIIANdyUQE71J4TYdNhzJZQkvLdJMfhlFprAEhHw8GRQnfYGovoUn_2eerptGBe7tWTrhCiUWLEXSb4V1gak2-xbaNKl9/s2048/Spicy+Onion+Buns+main.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKXfn71_R5lWtv9joTH9y0PvdmBdwAHvhLYCZHzPtFgAT0mdLnIIANdyUQE71J4TYdNhzJZQkvLdJMfhlFprAEhHw8GRQnfYGovoUn_2eerptGBe7tWTrhCiUWLEXSb4V1gak2-xbaNKl9/w640-h480/Spicy+Onion+Buns+main.JPG" width="640" /></a></div><br /><p></p><p>Our rendezvous with clouds, fog, rain and rainbow continues
for the third consecutive month. Rain falling in a rhythm on soft grass, on
green ferns, through leaves, on the forest, on the pond, on the roof feels like a lullaby.
It is monotonous, sonorous and soothing. Rain is a balm for the soul.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPUpzkkUc9TqDfJLt6pgqfv2ZVKVi8Onwy7x0DNpQgMwFEr80btOBkTS1hIlNVVmRVGRVN0Iav0f1sOr9AscS8Iogl8Y7pmXB7Z3f8YGkEQ6IisARPBDxTYgYY3FASmyJQemHk_iOGLFu/s2048/rains.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1151" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPUpzkkUc9TqDfJLt6pgqfv2ZVKVi8Onwy7x0DNpQgMwFEr80btOBkTS1hIlNVVmRVGRVN0Iav0f1sOr9AscS8Iogl8Y7pmXB7Z3f8YGkEQ6IisARPBDxTYgYY3FASmyJQemHk_iOGLFu/w640-h360/rains.JPG" width="640" /></a></div><br /><p><br /></p>
<p class="MsoNormal">Clouds of myriad hues look like blotches of paint on the
sky, seeping into each other, creating shades and tints that are magical.
Sometimes, the Sun peeps through the gaps in the clouds, filling
up a patch of the forest in chequered light.
A huge rainbow after a downpour definitely becomes a show stopper making
us run out with our cameras to capture its beauty. Monsoon is magical and
mesmerizing. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFTx-3B5bcWTyQvfxcof5PgLSYnjvepuLu-NqwM-h7IxKRZLib40ZkP7fy5CeAz9wye71PDfahueReJuoXu2XCbaJZvUy7bYoWK0QJajicfsTY4inGTENKBPdpjjrM-Kps6af8bMkN-gk/s2048/Rainbow.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFTx-3B5bcWTyQvfxcof5PgLSYnjvepuLu-NqwM-h7IxKRZLib40ZkP7fy5CeAz9wye71PDfahueReJuoXu2XCbaJZvUy7bYoWK0QJajicfsTY4inGTENKBPdpjjrM-Kps6af8bMkN-gk/w640-h480/Rainbow.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">On wet and cold days, the heart craves to have something, spicy
and savoury that would compliment a cup of hot soup. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOx7E0qNUaxb5tjOPct_xbMLWMIMWAlbkQ4a5I2X6KU1f0t4lA70cg00CQ1jav40pCWlowSsVlKi48x-txFYg6O37BMu1fDvwOqpF5YruZOK4Cs963a3ZWb5K5kJxx2LNegTu8yPihRn_T/s2048/spicy+buns+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1467" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOx7E0qNUaxb5tjOPct_xbMLWMIMWAlbkQ4a5I2X6KU1f0t4lA70cg00CQ1jav40pCWlowSsVlKi48x-txFYg6O37BMu1fDvwOqpF5YruZOK4Cs963a3ZWb5K5kJxx2LNegTu8yPihRn_T/w640-h458/spicy+buns+2.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p><p class="MsoNormal">Spicy Onion Buns are a
perfect bake for rainy days. Warm buns with spicy tones taste heavenly with
butter. The buns make a great snacking
option too. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKAV4oXOaYYIxmkqggsIjTcmmubeLljkCd5hTsxnUoobIDCduaRndkxsN7kJaiaPsiDCtjdxqUxgkG6PS2ZZuOsJL7Ik0Q14hf6XC-DtlrhsdnbMXfW3yEkvAaDd_nAfjT0lk3YDM-TEyv/s2048/spicy+buns+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1545" data-original-width="2048" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKAV4oXOaYYIxmkqggsIjTcmmubeLljkCd5hTsxnUoobIDCduaRndkxsN7kJaiaPsiDCtjdxqUxgkG6PS2ZZuOsJL7Ik0Q14hf6XC-DtlrhsdnbMXfW3yEkvAaDd_nAfjT0lk3YDM-TEyv/w640-h482/spicy+buns+3.JPG" width="640" /></a></div><br /><p class="MsoNormal">One can adjust the spiciness according to preference. The
buns fill up the home with a heavenly aroma while baking.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEDRFVwOYpyJrLIsZQq2W2k32MBTp5l9fzCEjMok4rkJHuFvy3YquWDLBUUcc0B2KCaejrqcllnbPLDpkiZ6_rn0VvST_bROYN0-PSb-hK9rfEaj0H8RfamSXagzm8-X0Vi5uh1PwYb748/s2048/spicy+buns+sliced.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEDRFVwOYpyJrLIsZQq2W2k32MBTp5l9fzCEjMok4rkJHuFvy3YquWDLBUUcc0B2KCaejrqcllnbPLDpkiZ6_rn0VvST_bROYN0-PSb-hK9rfEaj0H8RfamSXagzm8-X0Vi5uh1PwYb748/w640-h480/spicy+buns+sliced.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<h2 style="text-align: left;">Spicy Onion Buns (Vegan)</h2>
<h3 style="text-align: left;">Ingredients</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>3 tablespoons oil</li><li>¼ cup minced onions</li><li>2 tablespoons minced garlic</li><li>3 ½ cups all-purpose flour</li><li>1 ¼ teaspoon salt</li><li>1 -2 tablespoons Italian spice mix</li><li>1-2 teaspoons chilli flakes</li><li>1 green chilli chopped finely (optional)</li><li>1 ¼ cup warm water </li><li>2 tablespoons unrefined sugar</li><li>2 teaspoons instant yeast</li><li>2 tablespoons plant-based milk/milk (non-vegan version)</li><li>2 tablespoons poppy seeds</li></ul><p></p>
<h3 style="text-align: left;">Instructions</h3>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>Heat oil in a wok. Add onions. Sauté until the onions turn
translucent.</li><li>Add minced garlic. Sauté for another 3-4 minutes. Turn off
the heat. Let the mixture cool.</li><li>Whisk together flour, salt, spice mix, chilli flakes,
chopped chillies in a large bowl.</li><li>Add fried onions and garlic. Mix well.</li><li>Add sugar to warm water. Stir. Add yeast. Stir. Cover and
keep for 10 minutes or until frothy.</li><li>Add this mixture to the bowl with flour mixture. Knead for
8-10 minutes to get a very smooth and soft dough. Add more water if the dough
feels tight or hard.</li><li>Transfer the dough to an oiled bowl. Cover and keep in a warm place to rise for 1 hour.</li><li>Line a baking tray with a parchment sheet. Preheat oven to 180
degrees C.</li><li>Punch the dough and knead for 2-3 minutes. Cover and let
rest for 5 minutes.</li><li>Pinch out small pieces of dough and shape them into buns.</li><li>Place on the baking tray keeping enough distance as the buns
will expand and rise.</li><li>Cover and keep in a warm place for 30-45 minutes or until double.</li><li>Brush the top with milk. Sprinkle poppy seeds. </li><li>Bake for 20-25 minutes or until the top turns golden. </li><li>Cool on the rack. Enjoy warm buns with butter.</li></ol><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzdQbeWSdOr9QCSuHkAIvIxABeQQVfbpyfQ17nnoCqGdnSNoKrdlSigKml8EUqjGF_p-abbSDdl8qLVz859a0e4Jj6DNM1KyTafzz5suQgsJzrfPPNWoOB5DfVOjRr7QxFIaviRG0j7pY/s2048/whole+wheat+spicy+onion+buns.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1525" data-original-width="2048" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzdQbeWSdOr9QCSuHkAIvIxABeQQVfbpyfQ17nnoCqGdnSNoKrdlSigKml8EUqjGF_p-abbSDdl8qLVz859a0e4Jj6DNM1KyTafzz5suQgsJzrfPPNWoOB5DfVOjRr7QxFIaviRG0j7pY/w640-h476/whole+wheat+spicy+onion+buns.JPG" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><p class="MsoNormal">We baked the same buns with Whole Wheat flour.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-IEBpMgU1t8DOvCWO1t6rx7xeyK41RGl7W9A6Dsdd_byYR-mAeZyMsvAaezko9z_QIQqFAbJBnoPlFhKo0O1ETCYLyaStAIvnJJ9u3YHsb4E1JrHYldvZEf51qTVkstFoc0cIemxOhzh/s2048/ww+spicy+onion+buns.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2040" data-original-width="2048" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-IEBpMgU1t8DOvCWO1t6rx7xeyK41RGl7W9A6Dsdd_byYR-mAeZyMsvAaezko9z_QIQqFAbJBnoPlFhKo0O1ETCYLyaStAIvnJJ9u3YHsb4E1JrHYldvZEf51qTVkstFoc0cIemxOhzh/w640-h638/ww+spicy+onion+buns.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p><p class="MsoNormal">Whole Wheat Spicy buns are soft, fluffy, very flavoursome
and delicious. It makes lovely snacks for kids. It is nutty, substantial and
filling. It is tastier than the regular buns.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyKgsXCuU1TVrzfIynG4x94ChIN8qX3xr47ScV9DaynE1zbwvx5izlvC1jUGHGDgu0Ol68aKBXQN1Jr6WbSk2Ds6jP7h4DMHjivVifQHXwDMB9mGltPVOBmaH4Cn-JuysRGTRFshct5RU8/s2048/ww+buns+sliced.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1416" data-original-width="2048" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyKgsXCuU1TVrzfIynG4x94ChIN8qX3xr47ScV9DaynE1zbwvx5izlvC1jUGHGDgu0Ol68aKBXQN1Jr6WbSk2Ds6jP7h4DMHjivVifQHXwDMB9mGltPVOBmaH4Cn-JuysRGTRFshct5RU8/w640-h442/ww+buns+sliced.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal"><br /></p>
<h2 style="text-align: left;">Whole Wheat Spicy Buns (Vegan)</h2>
<h3 style="text-align: left;">Ingredients</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>4 tablespoons oil</li><li>¼ cup minced onions</li><li>2 tablespoons minced garlic</li><li>3 ½ cups whole wheat flour</li><li>1 ¼ teaspoon salt</li><li>1 -2 tablespoons Italian spice mix</li><li>1-2 teaspoons chilli flakes</li><li>1 green chilli chopped finely (optional)</li><li>1 ½ - 1 ¾ cup warm
water </li><li>2 tablespoons unrefined sugar</li><li>2 teaspoons instant yeast</li><li>2 tablespoons plant-based milk/milk (for non vegan version)</li><li>2 tablespoons poppy seeds</li></ul><p></p>
<p class="MsoNormal"><br /></p><p class="MsoNormal">If you want really soft buns, then I recommend that you go for overnight autolyse. Mix flour and salt mentioned in the recipe, add sugar to warm and make a dough that is neither too tight nor too soft. Cover and keep in the refrigerator overnight. Take it out in the morning and let it come to room temperature. Add some drops of water to yeast to get a paste. Add to the dough. knead for 2 minutes. Now add spice mix, chilli flakes, chopped chillies and fried onions and garlic. Knead to get a smooth dough.</p><p class="MsoNormal">If you find autolyse method cumbersome, you may avoid it.</p><p class="MsoNormal">Follow the instructions as above.</p><p class="MsoNormal"><br /></p></div><p></p>
<p class="MsoNormal">Linking to #Breadbakers</p><p class="MsoNormal"><a href="https://www.foodlustpeoplelove.com/p/breadbakers.html" style="background-color: white; color: #dfaa09; font-family: Embury; font-size: 15.4px; margin-left: 1em; margin-right: 1em; text-align: center; text-decoration-line: none;" target="_blank"><img alt="BreadBakers" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjAP4547oTEPtCg0hpM688IIDu4VzMuIZ0wc6YB5oGzm-qTGwmH1-9wqtqNbkgdMiVnvWMQTtV1luSm8mCpz8bC5shKaUpx0exx1ngfl7fQgVqvL8dG_LudvdMGJmP-_YlBr-UOjc8ucA/w200-h200/breadbakers+for+post.png" style="background: transparent; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="200" /></a></p>
<p class="MsoNormal"><o:p> </o:p>#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers <a href="https://www.foodlustpeoplelove.com/p/breadbakers.html" target="_blank"><span style="color: #426545;">home page</span></a>. We take turns hosting each month and choosing the theme/ingredient.</p>
<p class="MsoNormal">This month's Bread Bakers theme is Spiced Savory Breads and
our host is Renu of <a href="https://cookwithrenu.com/" target="_blank"><span style="color: #426545;">Cook with Renu</span></a>. </p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>Cheddar Smoked Paprika Soda Bread by <a href="https://www.foodlustpeoplelove.com/" target="_blank"><span style="color: #426545;">Food Lust People Love</span></a></li><li><a href="https://snehasrecipe.blogspot.com/" target="_blank"><span style="color: #426545;">Copy Cat Domino's Zingy Paneer Parcel</span></a> by
Sneha's Recipe</li><li>Everything Bagel Biscuits by <a href="https://palatablepastime.com/" target="_blank"><span style="color: #426545;">Palatable
Pastime</span></a></li><li>Flourless Quinoa Vegetable Muffins by <a href="https://www.cookwithrenu.com/" target="_blank"><span style="color: #426545;">Cook
with Renu</span></a></li><li>Rosemary, Sage, and Wild Rice Levain by <a href="https://amessykitchen.blogspot.com/" target="_blank"><span style="color: #426545;">A Messy Kitchen</span></a></li><li>Spicy Onion Buns by <a href="https://www.ambrosiasoulfulcooking.com/" target="_blank"><span style="color: #426545;">Ambrosia</span></a></li><li>Spiced Up Potato, Turmeric, and Oat Bread by <a href="https://magicalingredients.blogspot.com/" target="_blank"><span style="color: #426545;">Magical Ingredients</span></a></li><li>Sourdough Focaccia with Italian Herbs and Spices by <a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank"><span style="color: #426545;">A Day in the Life on the Farm</span></a></li><li>Swedish Rye Bread (Limpa) by <a href="https://www.karenskitchenstories.com/" target="_blank"><span style="color: #426545;">Karen's Kitchen Stories</span></a></li></ul><p></p>
<p class="MsoNormal"><br /></p>Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com6tag:blogger.com,1999:blog-4420420054076431755.post-56140856080066660862021-07-13T17:20:00.002+05:302021-07-15T14:19:35.942+05:30Hemp and Honey Whole Wheat Bread / #BreadBakers<h4 style="clear: both; text-align: center;"><span style="font-weight: normal; text-align: left;"><i>Hemp and Honey bread has a beautiful nutty taste and sweetness of honey. Slices are soft and delicate. Slather the slices with butter or cheese spread and you’ll love the amalgamation of sweet, nutty, and salty tastes.</i></span></h4><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhh3gtgGuWmTL7JE7ZmgRLN_K98-5Gx7HGID1T5R90PF9c3B8BWG1wGADSf8_ejAdwRSHFV0WjMz8ZxEy4sIiHRSRFtxyZwiJMxvI3bo-xEmQVmHPQn3kSJ4tzTd3r4v6d5k8O7phdZDSf/s2048/hemp+bread+front.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1495" data-original-width="2048" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhh3gtgGuWmTL7JE7ZmgRLN_K98-5Gx7HGID1T5R90PF9c3B8BWG1wGADSf8_ejAdwRSHFV0WjMz8ZxEy4sIiHRSRFtxyZwiJMxvI3bo-xEmQVmHPQn3kSJ4tzTd3r4v6d5k8O7phdZDSf/w640-h468/hemp+bread+front.JPG" width="640" /></a></div><br /><p> Rains in the
hills are charming. The sky becomes a canvas for the clouds to play with
colours. It is about dripping leaves, the smell of the Earth, muddy puddles,
earthworms, mist rolling down the hills, croaking of the frogs, screeching of
the cicadas, soggy biscuits, warm quilts, and endless cups of steaming ginger
tea.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFsQ0lBzOUUmN4VkdP9xfcJ8QIl-gh2vMfdFuixD_JRSBjnL0lh_bJo0xQWmgKk4Ej8xVUX2JQGcSJizisvG6zF58ax-AiRa3O1KmdZLSCNgPRSVEwoVVRq2PjFhmsqzwzC4Ic8A_cDwzn/s2048/misty+mountain.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1151" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFsQ0lBzOUUmN4VkdP9xfcJ8QIl-gh2vMfdFuixD_JRSBjnL0lh_bJo0xQWmgKk4Ej8xVUX2JQGcSJizisvG6zF58ax-AiRa3O1KmdZLSCNgPRSVEwoVVRq2PjFhmsqzwzC4Ic8A_cDwzn/w640-h360/misty+mountain.JPG" width="640" /></a></div><br /><p><br /></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">In the middle
of all the drama, when the Sun manages to sneak out of the clouds, we run and
place our dough on the rock slab to make it rise. The dough is heavy with hemp
seeds but nevertheless, it does rise. Heavenly aroma suffuses the air as the
loaf rises and turns golden. We thank the skies while slicing the bread. <o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDrWUHk_HPaKk5S_uOtNaVGvEWQLdYHWjEtPwkN79A8O6wWaZHjnwgKK7uNgOU4ZXcF8LyfoOz7SMhz-pVNnveQ3zXaFJcCTTmykzjbhNZble4v15WiCoZ2U8tqMxP621QVhVmyGZQTzh/s2048/hemp+dough.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDrWUHk_HPaKk5S_uOtNaVGvEWQLdYHWjEtPwkN79A8O6wWaZHjnwgKK7uNgOU4ZXcF8LyfoOz7SMhz-pVNnveQ3zXaFJcCTTmykzjbhNZble4v15WiCoZ2U8tqMxP621QVhVmyGZQTzh/w640-h480/hemp+dough.JPG" width="640" /></a></div><br /><p></p>
<p class="MsoNormal">A baker must
experiment. Experiments give birth to new recipes. Baking is such an engaging
activity. It knocks the creative faculty of the mind, making one think out of
the box, bringing together all the ingredients to create new edible
goodness. <o:p></o:p></p>
<p class="MsoNormal">A packet of
hemp seeds at home spurred me on to try using them in our bread. Hemp grows in
the hills and hemp seeds are the seeds of the hemp plant Cannabis sativa. Hemp
seeds are small brown seeds rich in protein, fiber, and healthy fatty acids
including omega-3s. Hemp seeds are rich in an array of vitamins and minerals.<o:p></o:p></p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMn_Y20Xy_BpCZwmpu9ADOhq_GXP7-HkI6t-QZFnpU_kXOrzvq87Sb4XDAWo1AKyhdVP2EwqOWYapVgCWiQzUpBk0wNWDhjUguZNfMQQ_OIdvaqbON3_xcbvrakJt5tQtBMr80vbIu-Gl7/s2048/hemp+slices.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMn_Y20Xy_BpCZwmpu9ADOhq_GXP7-HkI6t-QZFnpU_kXOrzvq87Sb4XDAWo1AKyhdVP2EwqOWYapVgCWiQzUpBk0wNWDhjUguZNfMQQ_OIdvaqbON3_xcbvrakJt5tQtBMr80vbIu-Gl7/w640-h480/hemp+slices.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Roast the
hemp seeds until they splutter and crackle and a lovely aroma emanate. Let
them cool. Grind to a fine powder. Sift to remove the hard shells. Remember, we
are adding these to our whole wheat bread. Hard shells will cut the gluten
network and not let the loaf rise high. Add to the dry flour.<o:p></o:p></p>
<p class="MsoNormal">Hemp and Honey bread has a beautiful nutty taste and sweetness of honey. Slices are soft and
delicate. Slather the slices with butter or cheese spread and you’ll love the
amalgamation of sweet, nutty, and salty tastes. <o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXGTmDCHPWdySQPe5u0TsMJvo4TewaViBp3knJLzbQj3INi7wn8q343DryXVRJlXnQgPvxJlBD1fIIronK6YrIUHoiFV_RUnhMJdEgpfQ1L8CF8OgpMoJZPyyrblhIjjCfRc9ut4WUAE4U/s2048/hemp+bread+main.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXGTmDCHPWdySQPe5u0TsMJvo4TewaViBp3knJLzbQj3INi7wn8q343DryXVRJlXnQgPvxJlBD1fIIronK6YrIUHoiFV_RUnhMJdEgpfQ1L8CF8OgpMoJZPyyrblhIjjCfRc9ut4WUAE4U/w640-h480/hemp+bread+main.JPG" width="640" /></a></div><br /><p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<h2 style="text-align: left;">Hemp and
Honey Whole Wheat Bread</h2><p class="MsoNormal"><o:p></o:p></p>
<h3 style="text-align: left;">Ingredients</h3><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>3 ½ cups
whole wheat flour</li><li>¼ cup + 1
tablespoon hemp seeds / ¼ cup hemp flour</li><li>1 teaspoon
salt</li><li>¼ cup honey</li><li>1 ½- ¼ cup
warm water</li><li>2 ¼ teaspoons
instant dry yeast</li><li>¼ cup oil</li></ul><o:p></o:p><p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<h3 style="text-align: left;">Instructions</h3><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>Roast hemp
seeds on low flame until they crackle and splutter. Keep the roasted seeds on a
plate to cool. Grind into a fine powder. Sift the powder. Throw the hard shell.
Measure ¼ cup. </li><li>If using
store-bought hemp flour, there is no need to sift as it is a fine flour.</li><li>In a large
bowl, whisk together flour, hemp flour, and salt.</li><li>Add honey to
1 cup warm water. Stir. Add to flour mixture. Mix with hands to get a slightly
wet dough. Add additional ¼ - ½ cup water if the dough is dry. By the end of
mixing, there should be no dry pockets.</li><li>Cover and
keep for 1-3 hours. The dough will become smooth and soft.</li><li> Sprinkle yeast and add few drops of water and
knead for 8 to 10 minutes till dough becomes soft and gluten is well developed.
You may take a break in between kneading. It is very important that all the
ingredients are uniformly incorporated and dough becomes smooth. </li><li>Drizzle oil and knead further. Stretch the
sides and pull it to the center. Repeat the stretch and fold method for another 5-6
minutes. By the end of kneading the dough should feel wet, sticky, and elastic.</li><li>Transfer the dough to a greased bowl. Cover
and keep in the warm corner of the kitchen to rise for 1-2 hours (depending
upon the warmth of the kitchen) until double in volume, puffy, and light.</li><li>Grease one 8 ½ x 4 ½ inch loaf pan. Dust with
flour.</li><li>Punch the risen dough. Transfer the dough
onto the kitchen counter generously dusted with flour. Roll out the dough into
a rectangle no wider than the loaf pan you are using. Roll the dough towards
you tightly. Pinch seams and sides to seal. </li><li>Transfer the shaped loaf into the prepared
pan. Cover and let it rise until double. Poke with finger, if the dough is firm
and springs back immediately, it needs more time to rise. If the shallow
impression remains, the dough is ready.</li><li>By the end of the rising time, preheat the oven
to 180 degrees C.</li><li>Bake for 45 minutes or until golden brown and
the loaf sounds hollow when tapped at the bottom.</li><li>Remove from the oven after 5 minutes. Remove
from the pan and cool on the rack.</li><li>Slice when cold.</li></ol><o:p></o:p><p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
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<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; mso-margin-top-alt: auto;">Linking to #BreadBakers</p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: justify; vertical-align: baseline;"><span style="color: #2d3223; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Welcome to this month's Bread
Bakers. Our host this month is Kelly, of A Messy Kitchen. </span><o:p></o:p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: justify; vertical-align: baseline;"><span style="color: #2d3223; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">She chose the theme, Favorite
Breads.</span><o:p></o:p></p><p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
</p><p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify; vertical-align: baseline;"><span style="color: #2d3223; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Be sure to check out all the
favourites baked this week!</span><o:p></o:p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; mso-margin-top-alt: auto;"><a href="https://www.foodlustpeoplelove.com/p/breadbakers.html" style="color: #dfaa09; font-family: Embury; font-size: 15.4px; margin-left: 1em; margin-right: 1em; text-align: center; text-decoration-line: none;" target="_blank"><img alt="BreadBakers" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjAP4547oTEPtCg0hpM688IIDu4VzMuIZ0wc6YB5oGzm-qTGwmH1-9wqtqNbkgdMiVnvWMQTtV1luSm8mCpz8bC5shKaUpx0exx1ngfl7fQgVqvL8dG_LudvdMGJmP-_YlBr-UOjc8ucA/w200-h200/breadbakers+for+post.png" style="background: transparent; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="200" /></a></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; mso-margin-top-alt: auto;"><br /></p>
<p class="MsoNormal"></p><p class="MsoNormal" style="display: inline; text-align: left;"></p><ul style="text-align: left;"><li><p class="MsoNormal" style="display: inline; text-align: left;"><a href="https://zestysouthindiankitchen.com/blueberry-pistachio-chocolate-sourdough/" target="_blank"><span style="color: black; text-decoration-line: none;">Blueberry Pistachio Chocolate Sourdough</span></a> from
Zesty South Indian Kitchen</p></li><li><a href="https://www.yummysmells.ca/2021/07/cinnamon-honey-raisin-bagels.html" target="_blank"><span style="color: black; text-decoration-line: none;">Cinnamon-Honey Raisin Bagels</span></a> from
What Smells So Good?</li><li><a href="https://amessykitchen.blogspot.com/2021/07/cranberry-yeast-bread-breadbakers.html" target="_blank"><span style="color: black; text-decoration-line: none;">Cranberry Yeast Bread</span></a> from A Messy
Kitchen</li><li><a href="https://passionkneaded.blogspot.com/2021/07/garlic-rolls-breadbakers.html" target="_blank"><span style="color: black; text-decoration-line: none;">Garlic Rolls</span></a> from Passion
Kneaded </li><li><a href="http://www.ambrosiasoulfulcooking.com/2021/07/hemp-and-honey-whole-wheat-bread.html" target="_blank"><span style="color: black; text-decoration-line: none;">Hemp and Honey Whole Wheat Bread</span></a> from
Ambrosia</li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2021/07/lemon-zucchini-bread-breadbakers.html" target="_blank"><span style="color: black; text-decoration-line: none;">Lemon Zucchini Loaf</span></a> from A Day in the
Life on the Farm</li><li><a href="https://www.foodlustpeoplelove.com/2021/07/peanut-butter-chocolate-chip-twists.html" target="_blank"><span style="color: black; text-decoration-line: none;">Peanut Butter Chocolate Chip Twists</span></a> from
Food Lust People Love</li><li><a href="https://snehasrecipe.blogspot.com/2021/07/sourdough-boulebreadbakers.html" target="_blank"><span style="color: black; text-decoration-line: none;">Sourdough Boule</span></a> from Sneha's Recipe</li></ul><o:p></o:p><p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><o:p></o:p><p></p>
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<p class="MsoNormal"><o:p> </o:p></p>Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com10tag:blogger.com,1999:blog-4420420054076431755.post-58908633682522386732021-07-11T07:01:00.002+05:302021-07-12T09:05:17.476+05:30Mixed Seeds Nuts Oat Cookies (Gluten Free)<h4 style="text-align: center;"> <i style="font-weight: normal;">Chewy and moist on the inside and crisp on the outside, Seeds Nuts and Oat Cookies make a healthy snack option. You'll love to take them on journeys. It's a healthy indulgence!</i></h4><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvjwy7Dp8QH0gfs6Kll-zkJov41tmZN78x9ESPw4Ssr5Hh5PZehN_XpOZxyPb653-MchGfqCRkM6cXaJvQMcVor4uZWsAE5FDLOsab67IijUa6ZnfFCRHNCMngnvnZ2Z8YQXJQ1tv99sKf/s2048/Mixed+Seeds+Nuts+and+Oat+Cookies+main.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvjwy7Dp8QH0gfs6Kll-zkJov41tmZN78x9ESPw4Ssr5Hh5PZehN_XpOZxyPb653-MchGfqCRkM6cXaJvQMcVor4uZWsAE5FDLOsab67IijUa6ZnfFCRHNCMngnvnZ2Z8YQXJQ1tv99sKf/w640-h480/Mixed+Seeds+Nuts+and+Oat+Cookies+main.JPG" width="640" /></a></div><br /><p></p><p>We made <b><a href="http://www.ambrosiasoulfulcooking.com/2017/11/peanut-butter_22.html"><span style="color: #38761d;">Peanut Butter</span></a></b> at home recently. Homemade peanut
butter is pure and healthy, sans additives, hydrogenated fats and flavouring
agents. We love to sweeten it with Jaggery. When there is a stock, of peanut
butter at home, it opens up possibilities of endless bakes. </p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4GSngImNj2sd98dLrD-OaTYvk1vzNegcoXS94De0IZxw3n5ubCtNWXjgr0PtWZReglsax1Y2lUgpcoG2fA9Y2j1ajrT38Q2HpiYhdqoWknp7U0-5WUXczXDqR8QWdqn1U-NeBraEx7Qg/s2048/peanut+butter.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4GSngImNj2sd98dLrD-OaTYvk1vzNegcoXS94De0IZxw3n5ubCtNWXjgr0PtWZReglsax1Y2lUgpcoG2fA9Y2j1ajrT38Q2HpiYhdqoWknp7U0-5WUXczXDqR8QWdqn1U-NeBraEx7Qg/w640-h480/peanut+butter.JPG" width="640" /></a></div><br /><p>Have you tried my
<b><a href="http://www.ambrosiasoulfulcooking.com/2018/03/peanut-butter-swirl-chocolate-brownies.html"><span style="color: #38761d;">Peanut Butter Brownies</span></a></b> yet? These are scrumptious and addictive. Peanut and
chocolate always make a winning combination. You will also love <span><b><a href="http://www.ambrosiasoulfulcooking.com/2018/05/chocolate-peanut-butter-cups.html"><span style="color: #38761d;">Chocolate Peanut Butter Cups</span></a></b><span style="color: #38761d;">.</span></span></p>
<p class="MsoNormal">With the recent batch of peanut butter that was made, we
baked Mixed Seeds Nuts Oat Cookies. There were a lot of seeds and nuts lying in
the pantry. These cookies are such a delicious way of using them. Mildly sweet,
chockablock with nutrition and taste, these cookies are a breeze to make. Just
take out all the seeds and nuts that you have. Add them in. You can make them
in different combinations of nuts and seeds retaining the measurements given. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvGJDbyyDSq2uzxcJ0pdiTCtFmWpXr3wjDoHsulqRZ-WDvf4JOUUj-Crx5XGqZSusKz5mrj_-mCgXugRq4uteZN8k3ZQ6X0ZT10issXJ4wF4xgl8AV7xubvhx_1L3R6ckE5nl6mY0fVRTh/s2048/cookies2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvGJDbyyDSq2uzxcJ0pdiTCtFmWpXr3wjDoHsulqRZ-WDvf4JOUUj-Crx5XGqZSusKz5mrj_-mCgXugRq4uteZN8k3ZQ6X0ZT10issXJ4wF4xgl8AV7xubvhx_1L3R6ckE5nl6mY0fVRTh/w640-h480/cookies2.JPG" width="640" /></a></div><br /><p class="MsoNormal">Chewy and moist on the inside and crisp on the outside,
Mixed Seeds Nuts and Oat Cookies are delicious, nutritious and substantial.
Take them on journeys, picnics or enjoy them with your tea. Kids love them and
it is such a healthy snacking option.</p><p><br /></p>
<h2 style="text-align: left;">Mixed Seeds Nuts Oat Cookies (Gluten-Free)</h2>
<h3 style="text-align: left;">Dry Ingredients</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>1 cup oats</li><li>3 tablespoons amaranth flour / coconut flour / oatmeal / almond meal</li><li>2 tablespoons flax meal</li><li>1 teaspoon ground cinnamon</li><li>¼ teaspoon salt</li></ul><p></p>
<h3 style="text-align: left;">Wet Ingredients</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>2 tablespoons melted butter</li><li>4 tablespoons honey</li><li>3 tablespoons unrefined sugar </li><li>¼ cup peanut butter</li><li>1 teaspoon vanilla extract</li></ul><p></p>
<h3 style="text-align: left;">Add-ins</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>2 tablespoons black currants</li><li>1 tablespoon pumpkin seeds</li><li>1 tablespoon sunflower seeds</li><li>1 tablespoon chopped cashews</li><li>1 tablespoon chopped walnuts</li><li>2 tablespoon dark chocolate chips</li></ul><p></p>
<h3 style="text-align: left;">Instructions</h3>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>Preheat the oven at 180 degrees C</li><li>Line a baking tray with a parchment sheet.</li><li>In a bowl whisk all the dry ingredients.</li><li>In another large bowl whisk all the wet ingredients. </li><li>Add dry ingredients to wet ingredients. Mix well with hands.
Add all the seeds, nuts and chocolate chips. Mix well.</li><li>Pinch walnut-size portions of dough. Roll into a ball and
then flatten in your palm. </li><li>Arrange the cookies on the tray. Bake for 12-15 minutes.
Turn off the oven as soon as you see the edges browning.</li><li>Transfer the cookies to the cooling rack. Enjoy!</li></ol><p></p>
<p class="MsoNormal"><o:p> </o:p></p>Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com2tag:blogger.com,1999:blog-4420420054076431755.post-2917195369378003682021-07-05T07:32:00.004+05:302021-07-05T07:32:48.183+05:30Peach Cobbler<p> </p><h4 style="text-align: center;"><span style="font-weight: normal;"><i>Fruity, flavourful, and mighty tasty, Peach Cobbler is the best bake that can be made with fresh ripe peaches.</i></span></h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIahgQntfsz9N-7p-mv3IPbT7xB4Uz_wnNPWTavi2lx_EJyhK4SdVRuNR5YbpYcbpMi7luUj0CNNA7nPDRNYO477hsNl8l6xUZ1aej1DEeA5DwD8_lp8VDWjUMMV6Ht6wNpAs-GjCoIm3G/s2048/peach+cobbler+main.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIahgQntfsz9N-7p-mv3IPbT7xB4Uz_wnNPWTavi2lx_EJyhK4SdVRuNR5YbpYcbpMi7luUj0CNNA7nPDRNYO477hsNl8l6xUZ1aej1DEeA5DwD8_lp8VDWjUMMV6Ht6wNpAs-GjCoIm3G/w640-h480/peach+cobbler+main.JPG" width="640" /></a></div><br /><p></p><p class="MsoNormal">With some rainy days that we had in the last weeks, summer
is far from over, with some of the best weather still to come. Heaps and heaps
of stone fruit from the orchard make it a delicious summer. Colourful, tasty, sweet, juicy, summer
fruits get along great with sunny weather.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9yUO8Bw3SJqBEbxqcHbJPqBxSnlUgvG9v2FJ91EU6GbNCt-AkANNoNqc2adCK-6ADkboIx7DG1YDbshTqUlp9Udk63vPYTPwwZr-03msYMVoS9Zj6bBsdOUeu3jpoegM4HMfynOvp3ua6/s2048/Peaches.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9yUO8Bw3SJqBEbxqcHbJPqBxSnlUgvG9v2FJ91EU6GbNCt-AkANNoNqc2adCK-6ADkboIx7DG1YDbshTqUlp9Udk63vPYTPwwZr-03msYMVoS9Zj6bBsdOUeu3jpoegM4HMfynOvp3ua6/w640-h480/Peaches.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span>Our Peaches are
blushing. An early variety of peaches are ready to be harvested. A ripe peach is a
treat in itself. Soft, juicy, and flavourful, Peaches make a great addition to
the bakes.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFTfNzhojISI4p-x6mwx_8mt_I3_5z_uA6JMNEBf97rIJpBcKVHn5N_aMvhkceDhu9yNAYCgTmSXXTbdGrYorI6YFhqWPIlzlyWtUN_TASfb89QS-egd4XeeWo2EVQZbs62ii4DBZfxp1/s2048/peach+cobbler+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1611" data-original-width="2048" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFTfNzhojISI4p-x6mwx_8mt_I3_5z_uA6JMNEBf97rIJpBcKVHn5N_aMvhkceDhu9yNAYCgTmSXXTbdGrYorI6YFhqWPIlzlyWtUN_TASfb89QS-egd4XeeWo2EVQZbs62ii4DBZfxp1/w640-h504/peach+cobbler+2.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">We baked Peach Cobbler some time ago with the ripest
peaches we could gather from the orchard. Peach cobbler has delicious fruity
tones and warm notes of cinnamon. It is a great dessert. Serve it with ice
cream or whipped cream. If you do not have these options, serve with warm
custard. It is a burst of great taste and flavours.</p>
<p class="MsoNormal"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBq5M2m0npH743lDxq_9zgo7D7VqPEWYTdZn6rSKVQzOi0GosIU8CZVVnbThl6JCXCJefKo2NMtelcAr3t3QWmerlg0rnodTjhoKZOWjPnFB2AY_WzdD9TjAktEWHQggK1gzkpKJ0l9eH/s2048/peach+cobbler+close+up.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBq5M2m0npH743lDxq_9zgo7D7VqPEWYTdZn6rSKVQzOi0GosIU8CZVVnbThl6JCXCJefKo2NMtelcAr3t3QWmerlg0rnodTjhoKZOWjPnFB2AY_WzdD9TjAktEWHQggK1gzkpKJ0l9eH/w640-h480/peach+cobbler+close+up.JPG" width="640" /></a></div><br /><p></p>
<h2 style="text-align: left;">Peach Cobbler</h2>
<h3 style="text-align: left;">Ingredients</h3>
<h4 style="text-align: left;">Filling</h4>
<p class="MsoNormal">2 tablespoons granulated sugar / unrefined sugar</p>
<p class="MsoNormal">1 tablespoon corn flour</p>
<p class="MsoNormal">1 tablespoon fresh lemon juice</p>
<p class="MsoNormal">2 cups peeled and sliced peaches</p>
<p class="MsoNormal">1 pinch salt</p>
<h4 style="text-align: left;">Cake</h4>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>2 large free-range eggs</li><li>¾ cup (149g) unrefined sugar</li><li>3 tablespoons (43g) melted butter</li><li>1 teaspoon vanilla extract</li><li>1 ¼ cups whole wheat flour</li><li>1 ½ teaspoons baking
powder</li><li>½ teaspoon (scant) salt</li><li>1 cup milk</li><li>2 tablespoon unrefined sugar + 1 teaspoon cinnamon powder
for sprinkling on top</li></ul><p></p>
<h3 style="text-align: left;">Instructions</h3>
<p class="MsoNormal">Preheat oven to 180 degrees C. Line the bottom and grease
one 9 inch cake pan.</p>
<h3 style="text-align: left;">Filling </h3><p class="MsoNormal"> Whisk together sugar and cornflour and salt. Add
peach slices. Drizzle lemon juice. Toss well. Keep aside.</p>
<h4 style="text-align: left;">Cake </h4>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>Whisk together eggs, sugar, melted butter, and vanilla
extract. Whisk until light and fluffy. These are wet ingredients.</li><li>In another bowl, whisk flour, baking powder, and salt. These
are dry ingredients.</li><li>Add<span style="mso-spacerun: yes;"> </span>dry ingredients
to wet in three rounds followed by milk, beginning with dry ingredients ending
with milk and stirring thoroughly after each addition.</li><li>Pour batter into the prepared pan. Sprinkle with sugar
cinnamon mix. </li><li>Arrange the peach slices and spoon the juice on top.</li><li><span style="mso-spacerun: yes;"> </span>Bake the cobbler for
50 -55 minutes until the fruit is bubbling and the cake is golden.</li><li>Remove the cobbler from the oven after 5-6 minutes. Remove
from the pan. Let it cool.</li><li>Serve with ice cream or whipped cream.</li></ol><p></p>
<p class="MsoNormal"><o:p> <b>Note</b>: I have used whole wheat flour. Feel free to swipe with 1 1/2 cups all-purpose flour for a lighter crumb.</o:p></p>Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com0tag:blogger.com,1999:blog-4420420054076431755.post-15946006528519679622021-06-28T06:57:00.000+05:302021-06-28T06:57:16.111+05:30Plum Squash (Vegan)<h4 style="text-align: center;"><span style="font-weight: normal;"><i> Plum squash is tart-sweet and very fruity. It makes a refreshing summer drink</i></span></h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSFVGrxY9gxdlySh1Z2sjESlFNevxoYBU7sFcq8dCYPkC6sgvtA-Q6Ni31fawCtlRuPQkxskjm0J6tcUIeNiYgbJTguLm_HklJxJodgRb0ZCJDDk-kM1Hlsg9qaumUQOorKmy8ySzqzDw/s2048/plum+squash+main.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1494" data-original-width="2048" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSFVGrxY9gxdlySh1Z2sjESlFNevxoYBU7sFcq8dCYPkC6sgvtA-Q6Ni31fawCtlRuPQkxskjm0J6tcUIeNiYgbJTguLm_HklJxJodgRb0ZCJDDk-kM1Hlsg9qaumUQOorKmy8ySzqzDw/w640-h466/plum+squash+main.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">We are in Plum Heaven. Summer in the hills is about colours
and flavors. It is this time of the year we desperately wait for. Our Plum
trees are laden with fruit. Plums are beginning to ripen and we love to -make a daily
visit to our orchard to collect the ripe ones. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvV-44o2YST_Gf82662QIASue7DIDbtNPrVLS69ieESgjzEYRwbnjXn2YQ117VmOAGpsbWkivlIl0i-OKdeUtSsXhsAQy8rz-qhtzQlbt5SemKwc25SVRcrclnjSEGEyTDcTUomNuvCx9/s2048/plums+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvV-44o2YST_Gf82662QIASue7DIDbtNPrVLS69ieESgjzEYRwbnjXn2YQ117VmOAGpsbWkivlIl0i-OKdeUtSsXhsAQy8rz-qhtzQlbt5SemKwc25SVRcrclnjSEGEyTDcTUomNuvCx9/w640-h480/plums+2.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Summer days tend to get quite hot in the hills. Especially
the afternoons when the Sun is overhead.<span style="mso-spacerun: yes;">
</span>Every year, when the plums ripen and it’s a hot day, we make a <span style="mso-spacerun: yes;"> </span>big batch of Plum Squash to beat the heat. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Sxhct9YTd0qa7eVDEPiE-_pwDDwhX0ggjKFAExCGccfRJ7KWO4vs4vMCluXwogYPWI-OhAvnjF0uMgRB3UcAd1USrVHjYieS42NErvTNMpzW7GN4EMAITSeXQ0JAVAv3GqBvtWjd6cI7/s2048/plum+squash2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Sxhct9YTd0qa7eVDEPiE-_pwDDwhX0ggjKFAExCGccfRJ7KWO4vs4vMCluXwogYPWI-OhAvnjF0uMgRB3UcAd1USrVHjYieS42NErvTNMpzW7GN4EMAITSeXQ0JAVAv3GqBvtWjd6cI7/w640-h480/plum+squash2.JPG" width="640" /></a></div><br /><p class="MsoNormal">Plum squash is tart-sweet and very fruity. Make sure to use the ripe sweet
plums for making squash. I have used unrefined sugar. You may use regular sugar. One can adjust the
thickness to suit taste by adding more or less water.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zgmNnudeMCACCT_DqBPpTgYI6SmTGll61cMttqzAfbATd2FcL_LuNOH8pOiigZB23LEgzEKYi0PwzRZ9bKivTco1GV0IOjvv3KRqswyek8l3Rrh7-bMNlsruwf4zXK363FPvtGpqbKwA/s2048/plums.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zgmNnudeMCACCT_DqBPpTgYI6SmTGll61cMttqzAfbATd2FcL_LuNOH8pOiigZB23LEgzEKYi0PwzRZ9bKivTco1GV0IOjvv3KRqswyek8l3Rrh7-bMNlsruwf4zXK363FPvtGpqbKwA/w640-h480/plums.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<h2 style="text-align: left;">Plum Squash (Vegan)</h2>
<h3 style="text-align: left;">Ingredients</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>7-8 ripe sweet plums</li><li>Water</li><li>Sugar (to taste)</li></ul><p></p>
<h3 style="text-align: left;">Instructions</h3>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>Take plums in a pressure cooker. Add a glass of water. Water should be enough to cover the fruit.</li><li>Cook for a whistle. Open the lid and let it cool.</li><li>The plums would have become mushy. At this stage, it is very
easy to remove the stones and the skin. </li><li>Use hands to remove skin and stone or use a strainer. Do not
squeeze or press the skins and stones too hard because the skin and the seeds
have the maximum tartness.</li><li>Add sugar to taste.</li><li>Add water to get the consistency of choice. Do not dilute it too
much.</li><li>Pour into the glasses. Add ice cubes (optional). Enjoy!</li></ol><p></p>
<p class="MsoNormal">Note: if you want to spice up your squash, add ¼ tsp of roasted
and powdered cumin seeds and a pinch of black salt per glass.</p>
<p class="MsoNormal"><o:p> </o:p></p>Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com0tag:blogger.com,1999:blog-4420420054076431755.post-90055453612212923572021-06-15T14:22:00.001+05:302021-06-17T06:25:44.231+05:30Flax Meal Breakfast Bread / #BreadBakers<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><h4 style="clear: both; text-align: center;"> <i style="font-weight: normal;">Flax meal bread is soft, delicate, nutty, sweet and delicious. It is packed with the goodness of flax seeds. </i></h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_lcF5sGY7Xz31KNoKS5cvbltrVW1m2gbmPnG5xmsPdNK_gpRGDBWhUo-2sWuk_flfSpi0yN1cUxP-xHOLcsXS4zLs8IdvPSm_zasCWclxYwh_fHvf3c50UFAsZQtRY5CWB9NxmbVObKd/s2048/flaxmeal+loaf+main.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_lcF5sGY7Xz31KNoKS5cvbltrVW1m2gbmPnG5xmsPdNK_gpRGDBWhUo-2sWuk_flfSpi0yN1cUxP-xHOLcsXS4zLs8IdvPSm_zasCWclxYwh_fHvf3c50UFAsZQtRY5CWB9NxmbVObKd/w640-h480/flaxmeal+loaf+main.JPG" width="640" /></a></div><br /> <p></p><p class="MsoNormal">Forest has its own flavours. The scent of wet earth, the
mossiness of the ground, the fragrance of wildflowers, the smell of leaf
litter, of fungi waking up from summer slumber and many more, smells that intoxicate
the senses. The smell of the forest is healing. </p><p class="MsoNormal">Rains arrived a wee bit early
this year. Waking up to the rain drumming on the roof, cupping hands around a hot glass of tea, running out to enjoy the splashes of sunlight escaping from
the monstrous clouds, the warmth and freshness, the sinking puddles, and a rainbow
across the heavily clouded sky are the
elixirs of the hill life.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXiMaHF8nwcNmiJcGly1FH4TK3rcssBMKPR5nEQl6y55XXZ-uC-SqbZZivqnipvDOJkZFHIWAxMfYxRAB4X6-1eOmvtHoUzDbwav1eDHicK9K1aYUIWS4EZ0HBGxpZMs-8qSE1ixxYKq4a/s2048/daaisies.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXiMaHF8nwcNmiJcGly1FH4TK3rcssBMKPR5nEQl6y55XXZ-uC-SqbZZivqnipvDOJkZFHIWAxMfYxRAB4X6-1eOmvtHoUzDbwav1eDHicK9K1aYUIWS4EZ0HBGxpZMs-8qSE1ixxYKq4a/w640-h480/daaisies.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Wild daisies have been lining the pathways, always laden
with bees buzzing on them. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowtNabxWS-1Oy8BM-Y0AEXEglsaiXh6AY15AOYf7lCMdf3xiG8rKRkyBpmb7moYwQnaMPUhTlFbJ10wLVK5FVQ-L3DRZR4jIvVLbX0ar-IefjmJhzF5NU1wAGEDc5XqqNrqD0HkvFwnvz/s2048/dandelions.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowtNabxWS-1Oy8BM-Y0AEXEglsaiXh6AY15AOYf7lCMdf3xiG8rKRkyBpmb7moYwQnaMPUhTlFbJ10wLVK5FVQ-L3DRZR4jIvVLbX0ar-IefjmJhzF5NU1wAGEDc5XqqNrqD0HkvFwnvz/w640-h480/dandelions.JPG" width="640" /></a></div><br /><p class="MsoNormal">The hardy Dandelions have decided to occupy every
gap in the cobbled pathway and paint it yellow.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Q2-NfqdMfcaqox0uGYV-YhWl42mCcvydbCPhfkkHS72DHsSgyKjMxAZLOd5nX-HuPFctS9QKYLS5KmVA53gFxH-k4S74DipVN3dIoI71Mzt6mHk995RjXYfd9K_qn8X3Lu8WK5-udBOn/s2048/grosbeak.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1715" data-original-width="2048" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Q2-NfqdMfcaqox0uGYV-YhWl42mCcvydbCPhfkkHS72DHsSgyKjMxAZLOd5nX-HuPFctS9QKYLS5KmVA53gFxH-k4S74DipVN3dIoI71Mzt6mHk995RjXYfd9K_qn8X3Lu8WK5-udBOn/w640-h536/grosbeak.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">A pair of Spotted Grosbeak comes every morning without fail for its share of
wild cherries that are ripening slowly.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgzgJ9Rig4ezLm5zo04Dv8sSIS3zbkn8STjIytCPxdjn2l-_MRId37Zw3f_NI7oPf1asGzXEUaHQtdK_77wf0M8u6Yrm2cpKFnZMWBZsdypjNFaKb4zzN8h_QQXYrGkq1pD8T0Nbs6bC2/s2048/grosbeak2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1554" data-original-width="2048" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgzgJ9Rig4ezLm5zo04Dv8sSIS3zbkn8STjIytCPxdjn2l-_MRId37Zw3f_NI7oPf1asGzXEUaHQtdK_77wf0M8u6Yrm2cpKFnZMWBZsdypjNFaKb4zzN8h_QQXYrGkq1pD8T0Nbs6bC2/w640-h486/grosbeak2.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">The cherries are turning red and attracting more and more
birds.</p>
<p class="MsoNormal">Rains in the hills bring down the temperature. Baking bread gets fraught with difficulties.
Electricity plays truant and the whole exercise of baking is a challenge.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxnRBQX782ymrlWmbl8Pyn_Ie2tSPG8LNkroyfQQwWcu86Nn4NQJW4S8aYVHuv17nkh8CzqpvNsDtZ035sLONDHvWzZLDTQs3z8z8X94XEHgdOsDRODpD5xoGxRWnUQhSqXqU_LvGdlNhC/s2048/flaxmeal+loaf2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxnRBQX782ymrlWmbl8Pyn_Ie2tSPG8LNkroyfQQwWcu86Nn4NQJW4S8aYVHuv17nkh8CzqpvNsDtZ035sLONDHvWzZLDTQs3z8z8X94XEHgdOsDRODpD5xoGxRWnUQhSqXqU_LvGdlNhC/w640-h480/flaxmeal+loaf2.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">I stole some warm moments from a sunny morning that made my
dough rise. We baked a small breakfast loaf with flax meal. Sometimes a good
loaf makes your heart sing and for me, it was this loaf that turned out soft,
sweet and gorgeous. In fact, we did not feel the need to spread butter or jam or
anything on the slices. The bread is simply delicious. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYKGqdc1luypSoN1KvgEygw0CnRfPFzCyERF-A4jebCUxTBQGDa02K7lTl5I-gSC0eBS2PVBdYQJmmid3azYMb-JB4tgj8eStSHVC0SgwinPlMmE4lEHF4ejjRSty-nTS6ZIurhz0hhG3/s2048/flaxmeal+loaf3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYKGqdc1luypSoN1KvgEygw0CnRfPFzCyERF-A4jebCUxTBQGDa02K7lTl5I-gSC0eBS2PVBdYQJmmid3azYMb-JB4tgj8eStSHVC0SgwinPlMmE4lEHF4ejjRSty-nTS6ZIurhz0hhG3/w640-h480/flaxmeal+loaf3.JPG" width="640" /></a></div><br /><p class="MsoNormal">Isn't that crumb gorgeous?</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfhgqE6kgbvKFnBfgdX7sapO5SE7VwFasEXuQlsTeWXaSl24OBLgvpOSNKnMUJIA50EAEQxkRvqNa6nAbt8Ulnr8lhlj1-AHX8cv83h0uovqLnDYsJ5FY9XMZRM0u_JjK25m0VWoqgXH9/s2048/flaxseed+slices.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfhgqE6kgbvKFnBfgdX7sapO5SE7VwFasEXuQlsTeWXaSl24OBLgvpOSNKnMUJIA50EAEQxkRvqNa6nAbt8Ulnr8lhlj1-AHX8cv83h0uovqLnDYsJ5FY9XMZRM0u_JjK25m0VWoqgXH9/w640-h480/flaxseed+slices.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<h2 style="text-align: left;">Flax Meal Breakfast Bread</h2>
<h3 style="text-align: left;">Ingredients</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>1 cup warm water</li><li>2 tablespoons honey</li><li>2 teaspoons instant dry yeast</li><li>2 ½ cups all-purpose flour</li><li>1 ½ teaspoons salt</li><li>½ cup flax meal (ground flaxseeds)</li><li>¼ cup oil.</li></ul><p></p>
<h3 style="text-align: left;">Instructions</h3>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>Dissolve honey in half a cup of water. Add yeast. Cover and let
rest for 7-8 minutes.</li><li>Whisk together flour, salt and flax meal.</li><li>Make well in the centre. Add yeast mixture and oil. Mix and
knead. Add water little by little till you get a smooth and satiny dough that
is a little sticky.</li><li>Transfer dough to a greased bowl. Turn around once so that
it is coated with oil all over. Cover and place the bowl in a warm place to
rise for one hour or until almost double.</li><li>Grease one 4 ½ x 8 inches loaf pan.</li><li>Remove the dough with a dough scraper onto the floured
counter. Roll out into a rectangle with the width same as the width of
the pan you are using. Roll the dough to form a log. Transfer it to the pan.
Press gently to level it. Cover and leave it to rise for another<span style="mso-spacerun: yes;"> </span>fifty minutes to an hour or unless it crests
above the rim of the pan.</li><li>Preheat the oven to 180 degrees C during the last stages
of rising. Bake for 30-35 minutes. Tent with a foil if the top is browning too
fast.</li><li>Remove from the pan after 5 minutes. Cool in the rack. Slice
when cold.</li><li>Enjoy.</li></ol><p></p>
<p class="MsoNormal"><o:p> Linking to #BreadBakers</o:p></p><p class="MsoNormal"><o:p><span face="Calibri, sans-serif" style="background: white; color: #2d3223; line-height: 115%;">#BreadBakers is a
group of bread loving bakers who get together once a month to bake bread with a
common ingredient or theme. Follow our Pinterest board </span><span face="Calibri, sans-serif" style="line-height: 115%;"><a href="http://www.pinterest.com/flpl/bread-bakers/" style="border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; cursor: pointer;" target="_blank"><span style="background: white; border: 1pt none windowtext; color: #426545; padding: 0cm; text-decoration-line: none;">right here</span></a><span style="background: white; color: #2d3223;">. Links are also updated each month on this </span><a href="http://www.foodlustpeoplelove.com/p/breadbakers.html" style="border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; cursor: pointer;" target="_blank"><span style="background: white; border: 1pt none windowtext; color: #426545; padding: 0cm; text-decoration-line: none;">home page</span></a></span></o:p></p><p class="MsoNormal"><o:p><br /></o:p></p><p class="MsoNormal"><o:p style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img alt="bread bakers logo" border="0" data-original-height="200" data-original-width="200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24ncLv7zFDuAOXJNG1XXET0p30VYjkhvfdOosR3qb6jgVrJ-dqJgojFPaemYt0E6ot2f18fVJiJuVPKaZQWkhVJIV470u0lLQbnGicBr-giybOYc56oYTQCPRxZrxPpaCb00ZRZexG-SZ/w200-h200/breadbakers+for+post.png" style="background-color: white; border: none; color: #b89c84; display: block; float: none; font-family: Jost, sans-serif; font-size: 16px; height: auto; margin: 0px auto; max-width: 100%; padding: 5px; position: static; text-align: center; vertical-align: baseline;" title="bread bakers logo" width="200" /></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal"><o:p><br /></o:p></p><p class="MsoNormal"><o:p><br /></o:p></p><p class="MsoNormal"><o:p><br /></o:p></p><p class="MsoNormal"><o:p><br /></o:p></p><p class="MsoNormal"><o:p><br /></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; vertical-align: baseline;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Welcome to this
month's Bread Bakers. This month’s event is Breakfast Bread hosted by <a href="https://zestysouthindiankitchen.com/"><span style="color: #426545; text-decoration: none; text-underline: none;">Zesty South Indian Kitchen</span></a><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; vertical-align: baseline;"><br /></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #2d3223; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #2d3223; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><a href="https://rebekahrose.blogspot.com/2021/06/breakfast-garbage-bread-breadbakers.html" target="_blank"><span style="color: #426545; text-decoration-line: none;">Breakfast Garbage Bread</span></a> Making Miracles<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #2d3223; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #2d3223; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><a href="https://amessykitchen.blogspot.com/2021/06/breakfast-danish-crisps-breadbakers.html" target="_blank"><span style="color: #426545; text-decoration-line: none;">Danish Crisps </span></a>A Messy Kitchen<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #2d3223; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
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</span></span><!--[endif]--><span style="color: #2d3223; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><a href="https://snehasrecipe.blogspot.com/2021/06/sourdough-discard-pancakesbreadbakers.html"><span style="color: #426545; text-decoration-line: none;">Sourdough
Discard Pancakes</span></a> Sneha’s Recipe<o:p></o:p></span></p><br /><p></p>Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com16tag:blogger.com,1999:blog-4420420054076431755.post-83150681187553491762021-05-19T07:18:00.003+05:302021-05-19T07:40:32.801+05:30Eggless Wholegrain Chocolate Fudge Cake<h4 style="text-align: center;"><span style="font-weight: normal;"><i> Eggless Wholegrain Chocolate Fudge Cake is insanely chocolaty and delicious. The cake is dense and fudgy. It is s delicious dessert cake.</i></span></h4><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOEBTUZFY6Oqze6LxktLAwMuSv7Qnd4zJoORZL3P6xtJ9-McWfOMLThVVy7pBcWsyQotvrXXK6m4QiWECDu3rT1xb0aIp2EwNeIokFSRqQhKiPRyGBpCt27lYgghDpzhvJFj-mMa3Csz_j/s2048/chocolate+fudge+cake+main.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1556" data-original-width="2048" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOEBTUZFY6Oqze6LxktLAwMuSv7Qnd4zJoORZL3P6xtJ9-McWfOMLThVVy7pBcWsyQotvrXXK6m4QiWECDu3rT1xb0aIp2EwNeIokFSRqQhKiPRyGBpCt27lYgghDpzhvJFj-mMa3Csz_j/w640-h486/chocolate+fudge+cake+main.JPG" width="640" /></a></div><br /><p></p><p class="MsoNormal">A whistling Thrush perched atop a sloping roof sings loud and
clear. Her notes are sonorous and fresh like the Spring itself.<span style="mso-spacerun: yes;"> </span>Spring is the new beginning, a symbol of
rebirth and life. Buds blossom, grass grows and the brown shrubbery gives way
to juicy green tender shoots. The forest drapes in all the shades of green and
sway in mirth as the fragrant breeze pass by. Spring is about warmth, colours fragrances, flowers and butterflies.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0BpTLEWI0h9rd4gXMMb7bwhy8zbiy24Pcco4DTNmngBxuXV8pH2DoF7E1-TYuTwLl0oiBN8aoKr5O0TA0_RGtrrkSmXS0kCvcX5FJKpt25jS1iDQiHzj5kMqr4JZ8Q7LyL-aOVhm2_H1/s2048/butterfly+on+mexican+sage.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1151" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0BpTLEWI0h9rd4gXMMb7bwhy8zbiy24Pcco4DTNmngBxuXV8pH2DoF7E1-TYuTwLl0oiBN8aoKr5O0TA0_RGtrrkSmXS0kCvcX5FJKpt25jS1iDQiHzj5kMqr4JZ8Q7LyL-aOVhm2_H1/w640-h360/butterfly+on+mexican+sage.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Spring invokes many a sweet memory. Our garden in the
foothills was a riot of colours in spring. Bougainvillaeas, calendulas, <span style="mso-spacerun: yes;"> </span>aster, phlox, marigolds, dahlias, daisies and a dozen
others made it an enchanted garden and the magician was our Dad who was blessed
with green fingers. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhukkb6RD8agmpDvu2FG_ffCSanLL06POqNlayg117Uz4f0w6MTgUbjEuhJsiPV25jSooh0VSj11HGFUrjbTUGIOi6clmuVy9DAD1RRKo9fuSbjwyanOHY3N4YcNOgFE1Uw7FPk5fSvDb/s2048/longtailed+shrike.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhukkb6RD8agmpDvu2FG_ffCSanLL06POqNlayg117Uz4f0w6MTgUbjEuhJsiPV25jSooh0VSj11HGFUrjbTUGIOi6clmuVy9DAD1RRKo9fuSbjwyanOHY3N4YcNOgFE1Uw7FPk5fSvDb/w640-h480/longtailed+shrike.jpg" width="640" /></a></div><br /><p class="MsoNormal"><br /></p><p class="MsoNormal">Mellifluous strains of Sitar melded with the scented air
and wafted through early morning as he played his sitar for hours.<span style="mso-spacerun: yes;"> </span>It was pure bliss, sheer magic, absolutely
calming and rejuvenating!</p>
<p class="MsoNormal">It was one such beautiful day in Spring, the temple bells
chimed in the distance, it was neither too cold nor hot, the garden was a slice
of heaven, it was the New Year of the Hindu calendar, day of fasting and
praying when dad quit his battle with his disease and decided to leave. We
were never prepared for his adieu from the world. In spite of his waning
health, we convinced ourselves that he would live on. The grief was maddening, a
wrenching pain that shattered and changed our lives forever. A phenomenal
father, husband, grandfather, a man of boundless compassion, our mentor, guide,
forever friend was gone forever. </p>
<p class="MsoNormal">Dad made our lives richer with his bountiful love, generosity,
and the gift of good values. The grief over a father’s death never ends. My
daughter who has grown up in his arms,<span style="mso-spacerun: yes;"> </span>tells
me, “life goes on, so move on, he won’t come back”. Every journey comes to an
end. The circle of life completes. One has to accept.</p>
<p class="MsoNormal">Memories don’t age, memories don’t fade and memories don’t
erase. Memories like sunshine fill up the heart with warmth and joy. We
celebrate his being in our life. And we celebrate his birthday with elan every
year. And his favourite Eggless Chocolate Fudge Cake is baked and shared, songs
sung, his memories lived and enjoyed sometimes in the veil of tears. “You may
be gone from our sight but you are never gone from our heart”, we tell him.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjq0utj8TmZrukccYVqcubWCaceSygGDHZ-XHyX51LriOHnSjIrS0QSXn1UfIpGtEieOvptNRKQETs0bIs1tZQiQr5a1DxLpLcUg18ANNETEZ1zhG6EGj5otjvkSe2B9YbiXMXPe6hZQma/s2048/cake2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjq0utj8TmZrukccYVqcubWCaceSygGDHZ-XHyX51LriOHnSjIrS0QSXn1UfIpGtEieOvptNRKQETs0bIs1tZQiQr5a1DxLpLcUg18ANNETEZ1zhG6EGj5otjvkSe2B9YbiXMXPe6hZQma/w640-h480/cake2.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Eggless Wholegrain Chocolate Fudge Cake is insanely chocolaty and delicious.
Use a good quality dark chocolate. The cake is dense and fudgy. Do not bake it
in a small size pan. I have used whole wheat flour for the recipe. You may use
all-purpose flour for a lighter crumb.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfOwnC8D14HjORGUTtpPZvWUgRhfcr2Ms_74pzuCrCaCgqZS0OL60oRhUuhT3-ts14ZWlmY8ts6trubC-rEzZXxTywN1qvG64TXhwsp8vftfASqG2rIiUb-4zZmdezxTuS_wPlQDHfxMyS/s2048/fudge+cake+with+hearts.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfOwnC8D14HjORGUTtpPZvWUgRhfcr2Ms_74pzuCrCaCgqZS0OL60oRhUuhT3-ts14ZWlmY8ts6trubC-rEzZXxTywN1qvG64TXhwsp8vftfASqG2rIiUb-4zZmdezxTuS_wPlQDHfxMyS/w640-h480/fudge+cake+with+hearts.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Drizzle ganache on the cake if you are baking for some special
occasion and decorate with chocolate barks or chocolate hearts. I have given
instructions for making chocolate hearts at the end of the recipe.</p>
<h2 style="text-align: left;">Eggless Wholegrain Chocolate Fudge Cake</h2>
<h3 style="text-align: left;">Ingredients</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>1 cup whole wheat flour</li><li>½ teaspoon baking powder</li><li>1 pinch salt</li><li>1 tablespoon cocoa powder</li><li>¾ cup unrefined sugar</li><li>½ cup water</li><li>1 stick butter (100 grams approx ½ cup)</li><li>100 grams dark chocolate</li></ul><p></p>
<h4 style="text-align: left;">Instructions</h4>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>Preheat oven to 180 degrees C. Grease and line one 7 inches round
cake pan.</li><li>Sift all the dry ingredients (the first four ingredients)<span style="mso-spacerun: yes;"> </span>twice and keep aside.</li><li>In a pan add water, sugar, and heat on medium flame. Stir
till sugar dissolves.</li><li>Melt chocolate and butter in a double boiler. Mix to get
smooth consistency.</li><li>To this add warm sugar solution and mix well.</li><li>Add the dry ingredients to the wet mix. Mix gently to get a
smooth batter. Do not over mix.</li><li>Pour into the prepared pan. </li><li>Bake for 25-30 minutes. The cake should be firm and a
toothpick inserted in the centre should come out clean.</li><li>Cool on the rack.<span style="mso-spacerun: yes;">
</span>Enjoy plain or pour and spread some ganache on top and enjoy a fudgy
chocolate cake.</li></ol><p></p>
<p class="MsoNormal"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHqdmlgV0qYqvhkxhGk8_FChdG6wTcxAV045A6JfUKbfYHy78hn1GLWVzzA7kxmGPcmcLy8xfB0uGpub9M9XUfBnGhpulwraW51M6wd1n2imqWJkiWw3eyFIRfwoBE67LmmbOFvUimpiz/s2048/fudge+cake2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1632" data-original-width="2048" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHqdmlgV0qYqvhkxhGk8_FChdG6wTcxAV045A6JfUKbfYHy78hn1GLWVzzA7kxmGPcmcLy8xfB0uGpub9M9XUfBnGhpulwraW51M6wd1n2imqWJkiWw3eyFIRfwoBE67LmmbOFvUimpiz/w640-h510/fudge+cake2.JPG" width="640" /></a></div><br /><p></p>
<h3 style="text-align: left;">Chocolate Hearts</h3>
<p class="MsoNormal">To make chocolate hearts, take a broad strip of parchment
paper. Melt dark chocolate in a double boiler. Pour it on the parchment paper. With a flat spatula, spread
it evenly. The chocolate layer should be thick. Keep it in the
refrigerator.<span style="mso-spacerun: yes;"> </span>Once the chocolate
hardens, press a heart-shaped cookie cutter and carefully remove the chocolate
hearts. Keep the chocolate hearts on a plate and keep the plate in the
refrigerator until you use them.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh471KPijZ05QDb2fx05dF_a8pHDWvFBu1VTlViHAa6NNQAwLtPH4Bm7vTNWbZWxXpVU_jHraPiKHSK0VYs5Kf2Ko5derejdHziLvJg774I9NcQrvdO2bQn8KZYFON6zfkBNRY8_2etj1-7/s4896/DSC02884.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="4896" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh471KPijZ05QDb2fx05dF_a8pHDWvFBu1VTlViHAa6NNQAwLtPH4Bm7vTNWbZWxXpVU_jHraPiKHSK0VYs5Kf2Ko5derejdHziLvJg774I9NcQrvdO2bQn8KZYFON6zfkBNRY8_2etj1-7/w640-h480/DSC02884.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwhXx73kgu7erNzwec1Yv24nMUFb3xO3Uczwbb76ggk09Y6D35FiTG-WdVhRPT33W6UTZmcXv3dhEaH24UXY9E27f0pPFfmN9X8mcKD13PMZCv19iiq-kq8Yjl4UtcNCp7MqVOnxkTV52/s2048/choccolate+hearts.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwhXx73kgu7erNzwec1Yv24nMUFb3xO3Uczwbb76ggk09Y6D35FiTG-WdVhRPT33W6UTZmcXv3dhEaH24UXY9E27f0pPFfmN9X8mcKD13PMZCv19iiq-kq8Yjl4UtcNCp7MqVOnxkTV52/w640-h480/choccolate+hearts.JPG" width="640" /></a></div><br /> <p></p>Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com6tag:blogger.com,1999:blog-4420420054076431755.post-86140043120370656092021-05-11T14:07:00.000+05:302021-05-11T14:07:07.212+05:30Giraffe Print Bread / #BreadBakers<h4 style="text-align: center;"><i style="font-weight: normal;">Giraffe Print bread is light bread with a hint of chocolate. It is a pleasure to slice the loaf and discover the patterns inside. It is best enjoyed with a chocolate spread or peanut butter. </i></h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitEvU2cz1jcb6xjN5TtzzSMvSuSN8mg_OZCOq59FoD_3v6x02jf3cqh6SZLrI7e1oKn87P4OwiTDBUwJIC3zP9ofNQatOB3yooHdw1ibWrAgiUAe6i-9ARsR0EgVwcahVC7BuTwKn5vPDZ/s2048/giraffe+print+bread+main.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitEvU2cz1jcb6xjN5TtzzSMvSuSN8mg_OZCOq59FoD_3v6x02jf3cqh6SZLrI7e1oKn87P4OwiTDBUwJIC3zP9ofNQatOB3yooHdw1ibWrAgiUAe6i-9ARsR0EgVwcahVC7BuTwKn5vPDZ/w640-h480/giraffe+print+bread+main.JPG" width="640" /></a></div><br /><p></p><p class="MsoNormal">We are perpetually living in winters this year. Unexpected
and unanticipated rain over the last fifteen days has plummeted the temperature.
The brown blanket of the dry foliage has got replaced by green. Ferns have
sprung up around the corners, under the big trees and in all the crevices.
Nature has its own ways of healing. The dryness of winters has been compensated. </p>
<p class="MsoNormal">Sky laden with clouds seems to be melting and dripping causing
heavy showers. A water hole made for the birds gets brimmed with fresh water. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdRFgruL8sh1_fY7J5xPhD1uDQxWkhrdjHXHuW6veeD8-7A5-ovnPucCIkQYCGauZZ3WUGcWh5dpF6G0s8rhNhb0F0MSKGrzqLGna1mK8gfo49FbPQ4xodwgl-Dj2-ySBMjzA-yYIx0gd/s2048/jungle+myna.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdRFgruL8sh1_fY7J5xPhD1uDQxWkhrdjHXHuW6veeD8-7A5-ovnPucCIkQYCGauZZ3WUGcWh5dpF6G0s8rhNhb0F0MSKGrzqLGna1mK8gfo49FbPQ4xodwgl-Dj2-ySBMjzA-yYIx0gd/w640-h480/jungle+myna.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p><p class="MsoNormal">A
jungle myna alights from a nearby tree, inspects around and dashes into the
sparkling pool. </p>
<p class="MsoNormal">A Grey Winged Blackbird removes leaves from the wet ground continuously
till it reaches the wet mud and<span style="mso-spacerun: yes;"> </span>is
rewarded by a fat earthworm. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGxWeCU1m8AYI31sCv6ad_stheQp8W8BF6TTevVUkbmBAmo0QZIcGmiQQezmrlK0N5Exs2chdM_BuZXIBrx-i_JFeh6WJlji8HR4rMy69z5yEi-pTg1m06u-m7KMGHqE84XZQMivzre43/s2048/greywinged+blackbird.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1151" data-original-width="2048" height="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGxWeCU1m8AYI31sCv6ad_stheQp8W8BF6TTevVUkbmBAmo0QZIcGmiQQezmrlK0N5Exs2chdM_BuZXIBrx-i_JFeh6WJlji8HR4rMy69z5yEi-pTg1m06u-m7KMGHqE84XZQMivzre43/w640-h0/greywinged+blackbird.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">A drongo is nesting on the tallest Pear Tree. She sits on
her tiny cup-like nest and drives away all those who perch on the nearby
branches. This policing continues all day. </p>
<p class="MsoNormal">In our baking studio, it’s a hectic day. A Giraffe Print
Bread is being baked. For bakers, the dough becomes a medium to play with and to
unleash creativity. This bread is special as it requires a lot of
precision. It is important to have a weighing scale. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirbU_7ClCai638I1T-DbFB4voHWCo57whplnLVLF8FclN6XnEtCBCtIFpwNGqLKyHzGH7yO-dhLNb5BUpR6u7iG5KubbLzSkzQRstTNd-K7jqPXjiNbDWSTCAUURQVYBQ52MRe6Jq9TavY/s2048/giraffe+print+bread+slices.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1798" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirbU_7ClCai638I1T-DbFB4voHWCo57whplnLVLF8FclN6XnEtCBCtIFpwNGqLKyHzGH7yO-dhLNb5BUpR6u7iG5KubbLzSkzQRstTNd-K7jqPXjiNbDWSTCAUURQVYBQ52MRe6Jq9TavY/w640-h640/giraffe+print+bread+slices.JPG" width="640" /></a></div><br /><p class="MsoNormal">To make the pattern, we need one plain dough and one cocoa
dough.<span style="mso-spacerun: yes;"> </span>Both the dough will be divided
into four pieces. One piece of each dough will be larger than the other three.
The weight of the dough may differ slightly from that mentioned in this recipe. So weigh the total dough and divide
accordingly. A few adjustments in dough weight will work fine.</p><p class="MsoNormal">The pictorial steps will help to shape the bread.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmxcY41QtOS2qxqPid6xMAsWHd0CR3Pj0VebN9NKfqXUuNp8V1o6UQ4_nQq66OITPCKr1ZkzmoyDGDB_LuVOnS8S_kmyIWIBN1ENNdWEC73c7-rHo6-SW4RVtWMYxn9xL7INaI1kfhHMa/s2048/dough+one.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1753" data-original-width="2048" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmxcY41QtOS2qxqPid6xMAsWHd0CR3Pj0VebN9NKfqXUuNp8V1o6UQ4_nQq66OITPCKr1ZkzmoyDGDB_LuVOnS8S_kmyIWIBN1ENNdWEC73c7-rHo6-SW4RVtWMYxn9xL7INaI1kfhHMa/w640-h548/dough+one.JPG" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrIb9Fkw3QKGp7FjN8BiMxiCLdeYVZ6f79ruKa9PDsAGwH19dd5cTBXxGt8PAnTBjPo-hBv8Rt-UOAxzebYwcJHykcJU8aMnlSMFuIn89kH0Wt7oC51SSnfQMEmcOyODhVaHVvZE__jrtp/s2048/dough+two.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2045" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrIb9Fkw3QKGp7FjN8BiMxiCLdeYVZ6f79ruKa9PDsAGwH19dd5cTBXxGt8PAnTBjPo-hBv8Rt-UOAxzebYwcJHykcJU8aMnlSMFuIn89kH0Wt7oC51SSnfQMEmcOyODhVaHVvZE__jrtp/w640-h640/dough+two.JPG" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PbcmgwBkEW6MSzshiTqEj9MF251Wa_rhNP-BydP5BpaCaek4RsDIJsf4T2D67uaRyrAx4AC_TROQnENIoo0LX3nFtOBZJfATXnMXD6svYy2zRG4krQRanULQRXt70XMCjlZ5P89L9Cbr/s2048/dough+three.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1907" data-original-width="2048" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PbcmgwBkEW6MSzshiTqEj9MF251Wa_rhNP-BydP5BpaCaek4RsDIJsf4T2D67uaRyrAx4AC_TROQnENIoo0LX3nFtOBZJfATXnMXD6svYy2zRG4krQRanULQRXt70XMCjlZ5P89L9Cbr/w640-h596/dough+three.JPG" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMfh-lercL4AsdaZnnCQDPn1ZIZWmwfCSOQ3J4XHb0EaUMd040WECQjlOcRq5SLusoYKzplyrXlysOB79T72G0PrdVFS091VL7Lxnipx_MFAAhCfMOmVZcD-i1L8VrR0X7eSKNVQPL8q2/s2048/dough+four.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1912" data-original-width="2048" height="598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMfh-lercL4AsdaZnnCQDPn1ZIZWmwfCSOQ3J4XHb0EaUMd040WECQjlOcRq5SLusoYKzplyrXlysOB79T72G0PrdVFS091VL7Lxnipx_MFAAhCfMOmVZcD-i1L8VrR0X7eSKNVQPL8q2/w640-h598/dough+four.JPG" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPPrUacqosN1IDlNES4U1me8x6C2FYw1mAuJHAJ6Es1KDOpiZ5C-tqtKyZKm6lUKIK27ICIsuk8H4QesqotwBZftdRQbbOuI2rPreQz1nQtFVfuA3ZQUGia6X-bAx1NToXu_vPf0csGGw/s2048/dough+five.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPPrUacqosN1IDlNES4U1me8x6C2FYw1mAuJHAJ6Es1KDOpiZ5C-tqtKyZKm6lUKIK27ICIsuk8H4QesqotwBZftdRQbbOuI2rPreQz1nQtFVfuA3ZQUGia6X-bAx1NToXu_vPf0csGGw/w640-h360/dough+five.jpg" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrKm_sanDRts7EWRYo59w8p3Xxcpm-ggBfi3Y4WvLbynRxmWaSbeUKSS_XI7wGpK6PK7cW7VwLvr8pn3TkYAwcDXkHAydr3TfYFJauIIbaE3TbXGXzcTFStBbfVlIktCqEWIzYCUsfmZM/s2048/dough+for+proofing.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1556" data-original-width="2048" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrKm_sanDRts7EWRYo59w8p3Xxcpm-ggBfi3Y4WvLbynRxmWaSbeUKSS_XI7wGpK6PK7cW7VwLvr8pn3TkYAwcDXkHAydr3TfYFJauIIbaE3TbXGXzcTFStBbfVlIktCqEWIzYCUsfmZM/w640-h486/dough+for+proofing.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzPmKqwjR2onSsEn0a3RG-qSqqn_4q_v1ZpcT1L3uFdiPClKS4XFNAFpDtm4p3ssqjUnKmAIiQRq9x2dCPlyxEpA4YW4VbNamGgxylBxpPBU9fY9JXlAFZQmA3MtJZgD_dZKjIAO7sqe_/s2048/giraffe+print+bread2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzPmKqwjR2onSsEn0a3RG-qSqqn_4q_v1ZpcT1L3uFdiPClKS4XFNAFpDtm4p3ssqjUnKmAIiQRq9x2dCPlyxEpA4YW4VbNamGgxylBxpPBU9fY9JXlAFZQmA3MtJZgD_dZKjIAO7sqe_/w640-h480/giraffe+print+bread2.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<h2 style="text-align: left;">Giraffe Print Bread</h2>
<h3 style="text-align: left;">Ingredients for the plain dough</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>250 grams all-purpose flour</li><li>¾ cup warm milk (1 -2 tablespoons extra)</li><li>2 tablespoons unrefined sugar/brown sugar</li><li>2 tablespoons soft butter</li><li>¼ teaspoon salt</li><li>1 teaspoon instant dry yeast</li></ul><h3 style="text-align: left;">Ingredients for the cocoa dough</h3><ul style="text-align: left;"><li>330 grams plain dough</li><li>3 tablespoons cocoa powder</li><li>3-4 teaspoons water/milk</li></ul><p></p>
<h3 style="text-align: left;">Instructions</h3>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>To prepare the plain dough, mix sugar and yeast to warm milk.
When sugar dissolves, add all the remaining ingredients and knead for 6-7
minutes. If the dough feels hard, add 1 tablespoon of the extra milk and
another if the dough is tight.<span style="mso-spacerun: yes;"> </span>Cover and
let rest for 20 minutes.</li><li>Remove 330 grams of the plain dough. Shape the remaining
dough into a ball and transfer it to a greased bowl. Cover and keep in the refrigerator.</li><li>Make a paste with cocoa powder and water/milk. Knead into
the 330 grams of the plain dough until well combined. Shape into a ball and
transfer to a greased bowl and cover with a cling wrap.</li><li>Remove plain dough from the refrigerator and keep both the
bowls, one with plain dough and the one with the cocoa dough in a warm spot to rise
for 45-50 minutes or until double.</li><li>Divide the cocoa dough into 4 pieces.<span style="mso-spacerun: yes;"> </span>1x90 grams (one piece)<span style="mso-spacerun: yes;"> </span>3x80 grams (3 pieces).</li><li>Divide plain dough into 4 pieces. 1x50 grams (one
piece)<span style="mso-spacerun: yes;"> </span>3x40 grams (3 pieces)</li><li>Roll the dough into balls.</li><li>Now we have one large piece and three small pieces for each
dough.</li><li>Roll out the largest piece of cocoa dough into a rectangle
as long as the baking tin you are using. Working on the long side of the
rectangle, roll up. Pinch to seal all the open ends of the roll.<span style="mso-spacerun: yes;"> </span>Similarly, make rolls with the remaining cocoa
dough balls.<span style="mso-spacerun: yes;"> </span></li><li>Roll out the largest piece of plain dough into a rectangle
as long as the largest cocoa roll. Place the cocoa roll on the white
rectangular dough. Pull up the sides of the plain dough, over the cocoa roll.
Seal all the edges.<span style="mso-spacerun: yes;"> </span>Repeat with the
remaining pieces, until you get 4 rolls.</li><li>Cut all the rolls into half. You will have 8 pieces. With
one sharper and one open end.</li><li>Grease one 8x4 inch loaf pan. Place three small rolls in the
bottom, two big rolls in the middle and three small rolls on top.<span style="mso-spacerun: yes;"> </span>Place the rolls in such a way that the ends
are alternating. Cover and keep in a warm spot to rise until double. (after
placing the rolls, there will be a lot of empty space in the pan on either
side).</li><li>Bake in a preheated oven at 175 degrees C<span style="mso-spacerun: yes;"> </span>for 20-25 minutes. </li><li>Let cool down in the pan for 10 minutes. Remove and cool in
the rack. </li><li>Slice when cold.</li></ol><div>Recipe adapted from - www.foodieyuki.com</div><div><br /></div><div>Linking to #BreadBakers</div><div><a href="https://www.foodlustpeoplelove.com/p/breadbakers.html" style="background-color: white; color: #dfaa09; font-family: Embury; font-size: 15.4px; margin-left: 1em; margin-right: 1em; text-align: center; text-decoration-line: none;" target="_blank"><img alt="BreadBakers" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjAP4547oTEPtCg0hpM688IIDu4VzMuIZ0wc6YB5oGzm-qTGwmH1-9wqtqNbkgdMiVnvWMQTtV1luSm8mCpz8bC5shKaUpx0exx1ngfl7fQgVqvL8dG_LudvdMGJmP-_YlBr-UOjc8ucA/w200-h200/breadbakers+for+post.png" style="background: transparent; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="200" /></a></div><div><br /></div><div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="background: white; color: #2d3223;">#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board </span><a href="http://www.pinterest.com/flpl/bread-bakers/" target="_blank"><span style="color: #426545; text-decoration-line: none;">right here</span></a><span style="background: white; color: #2d3223;">. Links are also updated each month on this </span><a href="http://www.foodlustpeoplelove.com/p/breadbakers.html" target="_blank"><span style="color: #426545; text-decoration-line: none;">home page</span></a><span style="background: white; color: #2d3223;">.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="color: #2d3223;"><br /></span><span style="background-color: white; color: #2d3223;">We take turns hosting each month and choosing the theme/ingredient. Our host this month is Kelly. She chose to bake bread with surprises inside. It is a very interesting theme.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="background-color: white; color: #2d3223;">Check out the bread with surprises here-</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm; vertical-align: baseline;"><span style="color: #2d3223; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;"><br /></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm; vertical-align: baseline;"><span style="color: #2d3223; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;"><br /></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #2d3223; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #2d3223; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Broccoli
Bread from <a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">A Day in the Life on the Farm</span></a><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #2d3223; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #2d3223; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Cheesy
Chicken Stuffed Bread from <a href="http://rebekahrose.blogspot.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Making Miracles</span></a><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #2d3223; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #2d3223; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Cinnamon
Apple Surprise Bread from <a href="https://www.foodlustpeoplelove.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Food Lust People Love</span></a><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #2d3223; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #2d3223; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Giraffe
Print Bread from <a href="http://www.ambrosiasoulfulcooking.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Ambrosia</span></a><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #2d3223; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #2d3223; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Leopard
Print Milk Bread from <a href="https://www.karenskitchenstories.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Karen's Kitchen Stories</span></a><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #2d3223; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #2d3223; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Paw
Print Bread from <a href="https://passionkneaded.blogspot.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Passion Kneaded</span></a><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #2d3223; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #2d3223; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Peek-a-boo
Panda Bread from <a href="http://culinary-adventures-with-cam.blogspot.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Culinary
Adventures with Camilla</span></a><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #2d3223; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #2d3223; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Picasso
Floral Surprise Loaf from <a href="https://amessykitchen.blogspot.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">A Messy Kitchen</span></a><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #2d3223; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #2d3223; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Swirl
Bread from <a href="https://zestysouthindiankitchen.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Zesty South
Indian Kitchen</span></a><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #2d3223; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #2d3223; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Swirl
Sourdough Whole Wheat Bread (Chocolate, Garlic & Herbs) from <a href="http://www.cookwithrenu.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Cook with Renu</span></a><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: 0cm; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #2d3223; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #2d3223; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Whey
Watermelon Bread from <a href="https://snehasrecipe.blogspot.com/" target="_blank"><span style="color: #426545; text-decoration-line: none;">Sneha's Recipe</span></a><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify; vertical-align: baseline;"><span style="color: #2d3223; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br /></p></div><p></p>
Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com22tag:blogger.com,1999:blog-4420420054076431755.post-3511529591863216912021-04-28T13:30:00.000+05:302021-04-28T13:30:13.118+05:30Herbed Whole Wheat Tomato Garlic Bread (Vegan)<h4 style="text-align: center;"><span style="font-weight: normal;"><i> Herbed Tomato Garlic Bread has all the homegrown ingredients. The bread has a burst of flavours. The crumb is super soft. It tastes amazing when toasted and had with cheese spread or with oodles of butter.</i></span></h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfA_DvHdU9EyLP5Mk9n03etBedwg_xZkNbl1n0UDAGUgUY4INEMsaevqv0wDdsIpUm7h4__JeVOPJr815Gzy6WWbzf-qz_F-AYp30Gw7lsGwjXrz0wdUk9kiAhKd6gSpoIXK-S6HWR0j7/s2048/tomato+herb+bread+main.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1503" data-original-width="2048" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfA_DvHdU9EyLP5Mk9n03etBedwg_xZkNbl1n0UDAGUgUY4INEMsaevqv0wDdsIpUm7h4__JeVOPJr815Gzy6WWbzf-qz_F-AYp30Gw7lsGwjXrz0wdUk9kiAhKd6gSpoIXK-S6HWR0j7/w640-h470/tomato+herb+bread+main.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p><p class="MsoNormal">We are living through difficult times. The world is in the
grip of the worst disaster. The ongoing pandemic has thrown the world in fear
and anxiety. The news of the suffering of friends, near and dear ones, of people
known and unknown has created a feeling of helplessness. Staying at home has become
a necessity for safety. There are lockdowns and curfews.<span style="mso-spacerun: yes;"> </span>This is a reality that is completely
unimaginable. </p>
<p class="MsoNormal">To quell the feeling of hopelessness that has pervaded
everywhere, it is important that we resort to activities that involve and keep us occupied. Be it gardening, reading, baking, cooking, music or anything else it
is important to keep occupied. Also, it is also the time to reach out in
whatever possible way to those suffering. The smallest of help will also make a big
difference. And keep the hope alive. Hope is a valuable tool in protecting from
stress and burnout. Hope has a positive impact on physical and mental health.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFhCENAM4LNAx9kB68d2PTmPaP4IypuAkIWu0ScUVeFfUA6pkjVZzhv2XqlVu6bF88gJMOugh_eacrYBe4xhyZB3GJ7ATi59RNb2cb26zm5Ye5JSbuLBOV_VEGEVjQZk87oQ-Er-rp2Rp/s4000/IMG_5441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2248" data-original-width="4000" height="471" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFhCENAM4LNAx9kB68d2PTmPaP4IypuAkIWu0ScUVeFfUA6pkjVZzhv2XqlVu6bF88gJMOugh_eacrYBe4xhyZB3GJ7ATi59RNb2cb26zm5Ye5JSbuLBOV_VEGEVjQZk87oQ-Er-rp2Rp/w640-h471/IMG_5441.JPG" width="640" /></a></div><br /><p class="MsoNormal">It is time to pray. “True prayer is neither a mere mental exercise
nor a vocal performance. It is far deeper than that – It is a spiritual
transaction with the creator of heaven and Earth.” (Charles Spurgeon)</p>
<p class="MsoNormal">Prayers can heal the sick, Prayers can comfort those anxious
and sinking into depression. It is time to send prayers to the universe for the health and healing of the pandemic ridden world.</p>
<p class="MsoNormal"><o:p> </o:p>It is this time that pushes us to be creative and prepare
meals that are not only healthy but also use minimal ingredients and with
things available around.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_zPEf9EMi0sLzc9aAGf9pfmz1W0Lozr8Tomfcjan7g9Th4bUuBoyMqZLv6riwKYPjGPWeUW782WUYlH_8KdlAZmQ_SXBtxyUc28KvmEAHG77tdhI-WKlFAUnVioGqpHpJjm_ov2WFlmD/s2048/tomato+bread3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_zPEf9EMi0sLzc9aAGf9pfmz1W0Lozr8Tomfcjan7g9Th4bUuBoyMqZLv6riwKYPjGPWeUW782WUYlH_8KdlAZmQ_SXBtxyUc28KvmEAHG77tdhI-WKlFAUnVioGqpHpJjm_ov2WFlmD/w640-h480/tomato+bread3.JPG" width="640" /></a></div><br /><p class="MsoNormal">Tomato season is almost over and the plant has some last
small size tomatoes hanging from the shaggy branches. These look like cherry
tomatoes. We decided to bake bread
using all the tomatoes along with homegrown garlic. Some homemade spice mix was
added to the dough.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90G0o9yOuwnHuSRnu1br-n3UbCtprSJO4w78syd_XqOtgBZPz020zkkEMKHtPatMM1U6RIRyCbWP_mf-3z-YbPnmDfSM-XG8F30iwQr-C-I6ZqHrjBDLBvzioZiAljR7_I7MMIBdkyclm/s2048/tomato+bread4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90G0o9yOuwnHuSRnu1br-n3UbCtprSJO4w78syd_XqOtgBZPz020zkkEMKHtPatMM1U6RIRyCbWP_mf-3z-YbPnmDfSM-XG8F30iwQr-C-I6ZqHrjBDLBvzioZiAljR7_I7MMIBdkyclm/w640-h480/tomato+bread4.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">The bread was a burst of flavours with a lovely red tinge
from the tomato puree. <span style="mso-spacerun: yes;"> </span>The crumb was
super moist and fluffy. It tastes amazing when toasted and had with cheese
spread or oodles of butter.</p>
<p class="MsoNormal">We used tomatoes with skin as the tomatoes were homegrown.
If you are not sure of the source, remove the skin as farmers spray a lot of
pesticides. </p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCl94RtuJ_9m7kFA4Meq5WIKQnb3oXHGQpScczfGVCHqHeaWGmwbuFisSToSDkLLCX2MbjiMBxweQFBfUBEmPaSjwI8UfCNEkn_G_gNSJrZsPLmvawVBdfVT3X5KGFDHqW6HC_sH5gry-/s2048/tomato+bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="2048" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCl94RtuJ_9m7kFA4Meq5WIKQnb3oXHGQpScczfGVCHqHeaWGmwbuFisSToSDkLLCX2MbjiMBxweQFBfUBEmPaSjwI8UfCNEkn_G_gNSJrZsPLmvawVBdfVT3X5KGFDHqW6HC_sH5gry-/w640-h596/tomato+bread.JPG" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal"><o:p> </o:p></p>
<h2 style="text-align: left;">Herbed Whole Wheat Tomato Garlic Bread (Vegan)</h2>
<h3 style="text-align: left;">Ingredients</h3>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>8-10 cherry tomatoes/small size tomatoes</li><li>3 cups whole wheat flour</li><li>2 teaspoons instant dry yeast</li><li>2 tablespoons unrefined sugar</li><li>2 tablespoons oil</li><li>1 teaspoon salt</li><li>2-3 tablespoons Italian spice mix/herb mix of choice or
fresh herbs</li><li>4-5 buds of garlic minced</li><li>¼ cup warm water</li></ul><p></p>
<h3 style="text-align: left;">Instructions</h3>
<p class="MsoNormal"></p><ol style="text-align: left;"><li>Wash the tomatoes. Cut each into four. Blend to get a fine
puree. If the seeds are too many, pass through the strainer. You should get 1
cup plus a little extra puree.</li><li>Add sugar and yeast to the puree. Stir well. </li><li>Heat oil in a wok. Add minced garlic. Stir and turn off the
heat. </li><li>Take flour in a large bowl or in a large plate. Make a well
in the centre. Add tomato puree, garlic oil and salt and herb mix. Gently mix
everything to get a shaggy dough. If the dough feels dry, add warm water. </li><li>Knead for 7-8 minutes to get a smooth, shiny and little
sticky dough. Transfer dough to an oiled bowl. Turn around once so that it is
evenly coated with oil. Keep in a warm area for 1- 1 ½ hours or until double.</li><li>Grease one 8 ½ x4 ½ inch loaf pan. </li><li>Punch the risen dough. Shape into a log.<span style="mso-spacerun: yes;"> </span>Place it gently into the prepared pan. </li><li>Cover and keep to rise until the dough doubles (almost). </li><li>Bake in a preheated oven at 180 degrees C for 30-35 minutes
or until the loaf turns brown and the bottom sounds hollow when tapped.</li><li>Remove from the pan after 7-8 minutes. Cool in the rack. Slice
when cold.</li></ol><p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>Namita http://www.blogger.com/profile/10796407634931420206noreply@blogger.com0