In my last post I had very confidently said that I will post regularly as I was pretty confident that S will lend me his data card till we get a permanent internet connection but S had to travel in the last week so I had no internet service at home but now that I’ve got a one do castigate me if I’m not regular here as that will be only because of my laziness..
The city in which I live now is surely not a favourite of mine and ever since I’ve landed here I’m praying that we move out fast from here..so you can realise how ecstatic I’m in life right now!!!
I’ve repeatedly reiterated that baking and especially making breads is therapeutic (one can check more here) in removing depression so I decided again to bake a bread. Unlike my previous city where I would be waiting for the yeast to rise in winter and I surely found out various methods to do so (one can check out my post here to know more), in this city yeast proofing takes no time what I’ll battle making here is surely the pie and quiche..
I decided to make some buns with herbs and spice. These buns are rustic, have a hard crust but are soft inside. The wheat does make it a little dense but I rather have a little dense bread than compromising on health. The buns were surely tasty and the kid finished it fast. These are perfect for the hunger pangs as these are filling and healthy too. If you want to have lighter buns use only the APF.
2 cups APF
1-1/2 cups of whole wheat flour
1tbsp active yeast
4tbsp melted butter
1cup lukewarm milk
3-4tbsp finely chopped coriander
3tsp chilli flakes
Proofing the yeast:
The first step is to create a sponge (the common term used by bakers). This step is important because it gives the yeast a head start…and it allows you to check to see if the yeast is in fact alive and well. Place the active yeast in a small bowl and add the sugar to the yeast, then add about 1cup of the warmed milk and mix slightly (make sure the milk is not over 40° C or you will kill the yeast).
Place the flour into a large bowl and sprinkle the salt around the edges. Form a well in the middle, then add the sponge mixture and egg, making sure to blend in a small amount of flour with the sponge. Let the mixture sit for about 10-15 minutes in a warm location to allow the sponge to develop. You will notice bubbles forming as the fermentation process gets going, and the sponge looks like, …a sponge. You are now ready to begin mixing and kneading the dough.
Melt the butter and add it to the remaining milk (remember…keep the milk mixture warm, but not over 40° C). Add the herbs and spice along with the salt. Mix the dough well in the bowl, then place it onto a clean work surface and begin kneading. You should knead the dough for about 10-12 minutes, or until the dough is smooth, soft and slightly moist to the touch, the dough feels elastic and kneading helps to develop the gluten.
Place the kneaded dough in a clean bowl, lightly coat the top of the dough with oil, then cover with a clean towel and allow the dough to rise for about one hour in a warm location. The fermentation process is complete when the dough has doubled in volume. A dent will remain or fill very slowly after you press lightly into the top of the dough. If the dough springs back, fermentation is not complete. Once the fermentation process is complete, you are ready to make the buns.
Begin by splitting the dough into two equal parts and then 4 parts and finally 4parts into 8 so that you would get 8 equal pieces.
Make 8 balls and place them on a greased tray and let them rise again for 15-20 mins. Meanwhile preheat the oven at 180C.
Apply a milk wash and bake the buns for 15-20 mins or till the crust turns golden in colour.
Cool the buns and they are ready to be gobbled.
Sending this to Yeastspotting
And finally the winner of the ‘Only’- Fasting Food event. Sadly, I had only two links to choose the winner and using the random method the number picked was comment number ten which was mine. For the first time I thought of leaving the link as I always thought that it is better that the others win, so I never participated. I can’t say that the luck favoured me this time as there were not many entries. I hope this month’s event will get a huge response as it’s the festive month.
New bloggers, whom I’ve not visited yet and will like me to peep in your blog, please leave a link to your space and I’ll surely drop in and learn more from you.