How to Make Buckwheat Focaccia

Making bread at home is fairly easy. All you need is good quality yeast, flour, water and a bit of salt, at the very basic level. Once you're confident with that you can easily expand your repertoire with a few more ingredients and even with different kinds of flour. I find focaccia to be one of the easiest breads for beginner bakers like me. I've made innumerable focaccias and so far, thankfully, I've had no disasters! 

On a recent visit to the market the hubby and I picked up a packet of buckwheat flour. The plan was to use it to make pancakes in place of the regular APF pancakes I was making. 

buckwheat flour

I happened to make bread at home soon after and we immediately wondered how a focaccia with some buckwheat flour would taste. I did search on the Net but found recipes that were purely for those looking for vegan or gluten free breads. Since those required ingredients I didn't have I decided to just see what happened if I replaced a certain amount of APF with buckwheat flour in my usual focaccia recipe. As you can see in the picture above, it worked! 

Buckwheat Focaccia

2.5 cups all purpose flour

1 cup buckwheat flour

1.5 tbsp sugar

2.25 tsp instant yeast

1.5 tsp salt

1 cup tepid water

1/4 cup good quality olive oil

extra olive oil

toppings of your choice - garlic, sun dried tomatoes, olives, jalapenos, etc

In a large bowl or in the bowl of a stand mixer mix all the dry ingredients and the olive oil. Stir for a couple of minutes to mix. Use the dough hook if you're using a stand mixer. Now pour the water into the mixture in two lots, mixing well in between additions. Don't add all the water unless you need to. Mix the dough combining all the ingredients till it comes together. 

If you're kneading by hand tip the dough out onto your cleaned and lightly oiled work surface and knead for a good 15 minutes till the dough comes together in a soft, slightly sticky ball. Add dry flour if the dough is too sticky but work at it steadily with a gentle hand. 

You can let your stand mixer do the kneading, it turns out just as well. Keep an eye on things and add a bit of dry flour if required. 

Once the dough is ready shape it into a neat ball and put it into a large greased (with olive oil) bowl to rise. Cover the bowl with a damp tea towel and leave it undisturbed in a warm spot till it has doubled in volume. 

Now turn out the risen dough onto your work surface and deflate it gently. Divide the dough into two and shape two loaves by gently patting the dough onto baking sheets. You can make the loaves thick or thin, as you like. Press holes into the surface of the loaf with your finger tips and poke in slivers of garlic, bits of rosemary, sun dried tomatoes or any other topping. Leave the loaves to rise for another 25-30 minutes. 

While the loaves are proofing set your oven to preheat at 200C. Once the loaves have risen properly slather generously with olive oil and bake for 15-18 minutes till done. When you tap on the loaf you should hear a firm hollow sound. The buckwheat flour will give you a darker loaf so don't go by how brown the loaf has become. 

Remove from the oven and brush with more olive oil. Let the breads cool and then slice up and serve. Enjoy the focaccia with bowls of extra virgin olive oil, balsamic vinegar, soft cream cheese, and some cold cuts, or pair it with a hearty bowl of soup. You can also make superb sandwiches with this bread. 

Sun Dried Tomato Pesto and Grana Padano Pull Apart Rolls

If there's one thing that cheers up the hubby it's the smell of bread baking. He'd been bugging me to make bread at home for quite some time but for one reason or the other it just wasn't happening. This morning I decided nothing was going to get in the way - I was going to bake some bread no matter what. Something simple, comforting, and easy to put together with whatever I had in the fridge and pantry. 

After rooting around I found a jar of sun dried tomato pesto and a wedge of Grana Padano cheese among a whole lot of other things and thought of using the two in pull apart rolls. Pull aparts are among the easiest breads you can make at home, and if you're a beginner with breads, these rolls will boost your confidence for sure. Simply make the basic dough, knead for a bit, let it rise, roll out, slather with filling, roll up, slice into portions, place in baking tin, let rise again, and bake. That's it. It's just the initial kneading that requires some attention, and once that's done it's a matter of following a simple procedure step by step.

I've made pull aparts with many different fillings - some sweet, some savoury - and there's no end to the variety of possibilities. Tomato and cheese is a classic combination and it works very well in breads too. In these rolls I used Grana Padano, a hard cheese from Italy that is similar to Parmesan. In fact, you can use Parmesan instead if you prefer. 


Sun Dried Tomato Pesto and Grana Padano Pull Apart Rolls


200 gms all purpose flour
2 tsp instant yeast
2 tsp sugar
3/4 cup lukewarm water
2 tsp butter, softened
1 tsp salt
3-4 tsp sun dried tomato pesto
1/2 cup Grana Padano, grated
extra butter for brushing

Mix the sugar and yeast in a bowl and then pour the luke warm water over both. 

Take flour in a clean mixing bowl. Make a well in the centre and pour in the yeast-sugar mix. Bring it all together with a pastry cutter (it's less messy) or simply mix with your fingers. You will have a sticky dough. Remove from the bowl to your floured work surface. 

On the side of your work surface mix the butter and salt with your fingers, rubbing in a light circular motion, fingers parallel to the surface. Once the butter looks pale and foamy mix it into the dough. Now knead gently till you have a soft pliable dough, stretching and folding as you go. Dust with dry flour as required if the dough is too sticky. Knead for 10 to 12 minutes. 

Roll the dough into a ball and place it in a clean bowl to rise. Cover with a damp cloth and leave it to double. This should take around 20 to 30 minutes depending on the weather. 

Once the dough has doubled remove it onto your floured work surface. Deflate it gently and knead it for a minute. 

Roll out the dough into a largeish rectangle. Try to get a uniform shape or you will have lop-sided rolls. Spread a generous few dollops of the sun dried tomato pesto going to the edges of the rectangle. Try to drain out as much of the oil as possible from the pesto (when baking, the oil will settle to the bottom of your baking tin and you will end up with 'fried' bits). Grate the cheese over the pesto uniformly. 

Now carefully roll the rectangle Swiss-roll style. Do this gently or your roll will be lumpy and loose. Tighten the roll as you go. You will have a long roll of dough. Cut into rolls with a sharp non serrated knife or a dough scraper. Arrange the rolls loosely in a baking tin, cut sides horizontal, leaving enough room for the rolls to prove and swell till they are double, or just squashed up closely with each other. Use more than one tin if they don't all fit into one, but don't crowd them. 

Once they have proved pop them into a preheated oven at 200C and bake for around 20 minutes till the tops are a nice golden brown. Brush with a bit of butter as soon as you take them out of the oven. 

Serve them warm or enjoy them at leisure with a bowl of soup. 

Black Forest Buns - We Knead to Bake #25

The chosen bread for February, being valentine's month, for the We Knead to Bake group was Black Forest Buns. These buns have cherries, chocolate cake and chocolate sauce incorporated into bread in the form of buns. The idea appealed to me instantly and I got the ingredients together to make them on a Sunday.

Since K loves jams, jellies and preserves, he has quite a collection and I had his permission to raid his stash for something suitable. I did. I also made my easy pound cake with a whole lot of cocoa powder added to the mix for a home made chocolate cake that I could crumble and use for this recipe.

The Black Forest Buns are basically bread rolls stuffed with a cherry preserve or compote, and crumbled chocolate cake. Ideally they should look like cinnamon rolls and should stand individually instead of turning into pull apart rolls as mine did. The hubby certified the taste to be outstanding, so I'm glad I got that right at least!

To make the chocolate cake I followed the same Basic Sponge Cake recipe that I've been making for many years, with around 3 to 4 spoons of cocoa powder added to the flour. You can add a little milk to the batter if you feel the cocoa is making the batter too dry. Let the cake cool completely before you take it out of the tin. I used a little less than half the cake for crumbs. The rest will be slathered with Nutella and enjoyed with coffee :)

Black Forest Buns

The recipe is quite the same as given by Aparna here.

1/2 cup milk
1/2 cup water
1/4 cup sugar
1 heaped tablespoon soft butter
1 and 1/2 tsp Instant yeast
1 egg
1/2 tsp salt
3 cups plus extra maida

For the filling

Crumbled chocolate cake
Cherry preserve or compote or any berry jam. Chunky will give good texture.

For topping

Melted cooking chocolate


Start by mixing the milk and water in a pan. Heat the two till hot but not boiling. Remove from heat. Add the sugar and let it dissolve. Let this mixture cool considerably and then put it into the mixing bowl of your food processor or stand mixer. If you're kneading by hand then just use a large mixing bowl.

Add the egg and the yeast into the still warm liquid mix and stir to combine. Then add a cup of maida/white flour and start your machine. I used my stand mixer with the batter paddle attachment. Gradually add the remaining flour till it all combines. Don't forget to add the salt early enough.

I changed to the dough hook once the ingredients were combined and left the machine to knead the dough for approximately 10 minutes. Once the dough was more or less together but still a tad sticky I took it out onto my work surface and kneaded it by hand till it was soft, smooth and very lightly sticky. Add loose flour little by little as you knead to get there. Use the stretch and fold method to work the dough.

Take an oiled bowl and set the dough aside to rise. I will take a little more than an hour to double. Leave the bowl covered with a damp cloth.

Once the dough has doubled get all your filling ingredients together.

Punch the dough down gently. Lightly flour your work surface and roll out the dough to make a large oblong around 18" x 12" Try to make it as neat and uniform as possible so you have nicely formed rolls at the end. Work quickly so the dough doesn't rise too much as you work.

Once the oblong is rolled out spread the cherry preserve (or whatever you are using) generously all over, leaving a small border around.

Next spread a generous amount of the cake crumbs covering as much of the dough as you can. Try to make the layer as even as you can.

Now comes the tricky part. Start from one long side and roll tightly to form a long log creating a spiral as you go. Tuck in the dough gently and carefully so the roll is not loose. The sides of my dough were a bit too thick so I had a really fat centre so remember to roll it as thin as you possibly can.

Use a dough scraper or a really sharp non serrated knife and cut out individual buns from the rolled log. Arrange these in a tall sided baking tin and leave them to prove for another hour. They will double.

Bake the risen buns for around 30 mins at 180C. Keep an eye on them so they don't become too brown.

 I also topped the buns with dried cranberries before putting them in to bake. Melt a little chocolate and drizzle on top of the buns. Serve them still warm or enjoy them later with your evening coffee or tea. These will be great as tiffin fillers for the kids.

We Knead to Bake

Marathon Bloggers

Challah - A Bread and a Milestone

I've just treated myself to a beautiful wooden chopping board that I bought from 42 Design Studio. A lovely paddle shaped board with beautiful wood grain, I lost my heart when I first saw the photos on Facebook. I promptly ordered one for myself already imagining the photos I would take with this beauty as a prop!

Finally it arrived and I couldn't wait to use it. I thought a nice loaf of bread would be perfect to inaugurate the board.

I wanted to make something I hadn't tried before and I wanted something that would be fitting for such a lovely addition to my blogging toys. Yes, that's what they are - toys that we bloggers play with :)

Once I started getting more interested in homemade bread I did what most of us do - joined a couple of interest groups on Facebook. I looked in the files of one of the groups and read a few recipes till I found one that I felt confident enough to tackle and had the ingredients ready and available. I was going to make a Challah - a Jewish bread that's pretty to look at and is usually eaten on the Sabbath and on other special days. In fact, there are versions of this bread all across Europe.

I gathered the ingredients, cleaned my work space thoroughly, and set out to make my Challah. Things went wrong right from the outset. Though my yeast bloomed perfectly and I followed the instructions to the T there was no dough - just a big bowl of paste, or batter if you want to be more polite. I gave it more time to rise, since the initial steps were new to me, thinking that the cold weather was probably affecting things. Eventually I realised this wasn't working and I wasn't going to be able to do this bread by hand.

I cranked up the Kitchen Aid and poured the batter (!) into the mixer bowl. I dug out my flour canister and got ready to attempt to turn the batter into dough. I thought I needed to just add a little, bit by bit, and all would be well. It wasn't. The batter remained a batter and eventually I started flinging in fistfuls of flour instead of measured tablespoons. After adding as much flour as the recipe originally asked for I finally came close to a dough. It was still sticky but at least it wasn't pouring consistency!

I came back to my work area, floured the surface and plonked the dough on. A few minutes of hand kneading with generous lashings of more flour, and I finally had what I thought was a satisfactory dough.

I buttered a large, no huge, bowl and set the dough to rise. It doubled in half the prescribed time. I had no idea what was going on! But hey, it was supposed to double and it had done that. I wasn't arguing.

The dough was duly punched down and left to rest for 10 minutes as prescribed. It rose ominously in those 10 minutes. By now I was frazzled and not thinking quite clearly. I forgot I had doubled the flour and therefore ended up with a lot more dough than I should have. Ideally I should have halved the dough and probably frozen half. But I don't yet know for sure what dough can be refrigerated/frozen and what can't. But I did divide the dough, into two parts, just not equal ones.

I proceeded to further divide the bigger lump into three portions, rolled each portion into ropes and then made a simple basic three strand braid. It was rising as I was making the ropes an then braiding. It was like a dough possessed.

Anyway, I brushed it with an egg wash and put the braid into my biggest and only deep baking pan, lined with baking parchment. I left it to prove and proceeded to make a braid with the smaller lump of dough too. In the few minutes that it took me to make the second braid the first one had grown alarmingly fat.  I kept an eye on it and put it in to bake as soon as it had doubled. It certainly didn't take the 45 minutes it was supposed to.

Seeing how fast the dough was rising I shoved the smaller braid into the fridge so that it would go slower. I had to bake the big one and I couldn't take a chance with the smaller one turning into another giant loaf.

I could have wept with relief when I popped the big braid into the oven to bake. The recipe didn't say what temperature to bake at. I wanted to fling something at someone. Anyone. I took a chance and set the oven to preheat at 160 and then baked at the same for around 35-40 minutes. Just before putting the braid into the oven I brushed with egg again and sprinkled poppy seeds on the loaf.

I could have wept again when out emerged what looked like a perfectly baked Challah. Okay, it wasn't that beautiful, nutty brown, but otherwise it looked quite good. Just a tad pale and a little gargantuan. Well, actually it was ridiculously huge! The hubby is confident there's enough in that one loaf to last us a week.

Thank God for the smaller one. It turned out beautifully. And it's the perfect size for my board! Alls well that ends well, a few hissy fits notwithstanding :)

I'm sharing what I think will be a successful recipe for a Challah keeping in mind all the adjustments I made. I'm quite clueless why the dough chose to rise at such a speed but fortunately the bread turned out quite fine. This recipe will give you two loaves.

Challah

1 kilo maida or plain white flour
1 tsp salt
600ml warm water
2 tsp instant yeast
2 tbsp honey
3 heaped tsp butter, melted
2 eggs, beaten
1 egg yolk for glazing
2 -3 tsp poppy seeds

In a jug or bowl bloom the yeast in the warmed water. Stir with a spoon and leave it alone for a few minutes.

In a big mixing bowl stir the salt into the white flour. Once the yeast is bubbling get ready to mix it into the flour. Push the dry flour to the sides of the bowl to make a well and pour the yeast solution in. Mix in just enough flour to make a paste in the middle leaving dry flour around. Cover and leave the flour paste to bubble up. This should take around 20 minutes.

Once the flour paste has bubbled add the melted butter, honey and beaten eggs into the paste and mix. Gather in the dry flour from the sides and combine to make a soft dough. (Since the proportions in the recipe I followed were wrong this step worked very differently for me and I had to add flour endlessly to get a dough). You can either knead this dough by hand on your work surface or you can do it in a stand mixer if you have one. Work the dough for around 10 minutes till it's soft and elastic, and not sticky any more.

Put it in a large greased bowl, cover with a damp napkin and leave it to rise. Depending on the yeast, the weather, and the various bread gods, this should take anything from an hour to two hours.

While the dough is rising watch a few videos on YouTube to see braiding techniques. There are simple 3 strand braids and there are many more beautiful, but complicated braids that you can also try. With two loaves guaranteed, it won't hurt to try two different braids.

Punch the dough down and give it a quick and gentle knead. Let it rest for a few minutes.

Divide the dough into two halves. Make 3 portions or more with each half, roll each portion into a rope and braid into a loaf. Brush with the egg yolk to which you add a little water. Just a teaspoon or so. Bread expert Sujit Sumitran shared this little tip saying the yolk and water mix will give you that lovely dark brown classic challah colour.

Leave the braids to prove and double. If your dough is rising too fast just pop it into the fridge. It will rise slower.

Preheat the oven to 160C and then bake your challah till it sounds hollow when you tap it. 40 minutes or so is what it takes to get there. If your oven has space to do one at a time you can leave the waiting braid in the fridge. Don't forget to take it out 10 minutes before you put it to bake.

Let the bread cool completely before you slice it. You can also pull chunks off the loaf using the folds of the braid to guide you.

The reason I'm not halving this recipe is because I found that the basic error in the original recipe was the ratio of flour to water. I don't know if there was too much water or too little flour. So till I figure that out I'm going to be making two challahs whenever I make them :)

This experience was a milestone for me. Today I realised that I do understand bread. I was able to make a good bread in spite of what seemed to me a flawed recipe. I am proud of me :)

Marathon Bloggers 

Bacon Rolls

Pull apart rolls are really easy to make and I like to make them as often as I can. It's good practice and one can variate the fillings without limit. My love for bacon is well known and it seemed to me that long strips of bacon tucked into the rolls would be simply fabulous. They were.

I made the bread dough using this recipe. 

Once the dough has proved the first time roll it out and then arrange your strips of bacon on it. Be sure to cook the bacon strips first. I left them slightly soft so they would roll with the dough easily. I had planned to grate cheese over the bacon strips but I forgot. I think cheese will be awesome in there so I'll remember it for sure the next time. 

Roll up the dough along the length of the oval so you get a nice long cylinder which will yield more rolls once you cut it.

Once you've made a neat cylinder cut into portions with a sharp bladed knife or a dough scraper. Don't use something with a serrated blade. You want clean cuts that will go through smoothly without snagging on the dough. 

Arrange the cut rolls in a baking tin leaving space for the rolls to rise. Leave them to rise in a warm place for around 20 to 25 minutes. Once they look like they're pushing each other vying for space they're ready to be baked :)

Pop the rolls into a pre heated oven and bake at 200C for around 20 minutes. Keep an eye on them - once the tops are nice and golden brown they're ready. Brush the hot rolls with butter and serve them warm from the oven with a hearty soup, a casserole, or just enjoy them on their own.

Marathon Bloggers Project 52

Julekake - A Norwegian Christmas Bread

The year comes to an end and along with it ends my first year with the We Knead to Bake bread baking group. I didn't manage to bake all the 12 breads of this year but I did quite a few - each one a new and interesting experience.

As I was making the Julekake, the chosen bread for December, I noticed how I was using ingredients, equipment, and various kitchen tools and toys that have come to me from a variety of people, some family and some friends, all spread across the globe. Each object is a connection and has created a tie, and as I went through the various stages and processes of making my Julekake I felt the ties get stronger as I measured, mixed, kneaded, scraped, poured and finally baked.

And I felt grateful for the Internet, for email and for Facebook, for these are the channels through which these ties were formed and I feel a flutter of happiness every time I open my packet of yeast, hear the clink of my measuring cups, fire up the KitchenAid, and dig through the pantry cupboard. My friends are with me.

I followed Aparna's recipe for Julekake with variations only for the filling and I left out the almonds and icing that are used as a topping on this bread/cake. I used pearl sugar to top my Julekake.

A simple though rich bread, it has a fine dense crumb which makes it cake-like. Call it cake or bread, the Julekake is one of the best recipes I've done with the We Knead to Bake group.

Julekake

2 tsp Instant yeast
1/4 cup water, warmed
1/2 cup milk, warmed
1 egg
50 gms butter, softened
1/4 cup sugar
A large pinch of salt
1/4 tsp cardamom powder
2 1/2 cups white flour or maida
1 cup mixed peel and soaked fruit
1/4 cup pearl sugar

Bloom the yeast in the warm water with a little sugar. Though I use instant yeast I still like to bloom it before I chuck it into my flour to check that it is still active. This saves the remaining ingredients from getting wasted just in case the yeast is dead. I store my packet of instant yeast in the freezer where it stays well for many months and this little step at the beginning doesn't hurt.

In a large mixing bowl put in the egg, butter and sugar. Add the bloomed yeast mix and beat them all together. You can do this by hand or you can use an electric beater or your stand mixer. I used my stand mixer because I don't use it often enough! Add the flour and the cardamom powder and continue to mix. If using the stand mixer use the dough hook. Knead till you have a soft pliable dough that is smooth and stretches easily without breaking. If required, add dry flour or water to get the right consistency.

Roll out the dough like a pizza base and scatter the mixed peel and fruit, or whatever filling you are using. Raisins, or dried cranberries or any other dried berries will work quite well here. Cover the entire rolled out surface and then gather the dough together to form a ball by first rolling it into a swiss roll style roll and then bringing together into a ball. Knead it lightly by hand for a couple of minutes and try to ensure that the fruit is evenly distributed.

Oil a bowl and set the dough in it to rise. Cover with a damp dish cloth and leave it in a warm corner undisturbed, to double in volume. This should take an hour.

Once the dough has doubled deflate it gently and give it a light knead with your hands. Lay the dough ball on a greased baking try or on baking parchment on the tray and leave it to rise again, for around 45 minutes. The Julekake can also be put into a cake tin.

Brush the top with milk and then dot the surface with pearl sugar, or sliced almonds. You can also brush it with an egg wash. I prefer milk because you can't break half an egg ;)

Bake the Julekake for 25 to 30 minutes at 180C. Let it cool completely before you take it out of the cake tin in case your making it in a tin. Slice the Julekake once cooled and serve with coffee.

We Knead to Bake 2014

Marathon Bloggers Project 52

Sheermal - My First Indian Bread

Things have been a bit hectic for me and one of the things that got seriously neglected was the monthly bread baking with the We Knead to Bake group. I have missed five or six months of baking for one reason or another and I had to get back into it or the year would be gone and I would have hardly baked this year. I joined the WKTB group to learn different kinds of bread and to practice and learn new techniques. I was doing nothing, much to my disappointment. Well, there's no way to get back on to wagon apart from doing just that - getting back on. And so this month I'm back on the WKTB wagon, barely by the skin of my teeth.

The chosen bread for November is Sheermal. A mildly sweet, soft flat bread, sheermal has saffron and milk in it and can be quite rich because of the addition of ghee/butter and egg. This beautiful bread is commonly eaten in the regions spanning Persia, across the Indian sub-continent, as far as Bangladesh.

Incredibly easy to make, sheermal takes approximately three hours in all, including proving time. This is the recipe Aparna gave the WKTB group and I followed it mostly to the T. The only change I made was instead of rose water or kewra essence I used Orange Blossom water which comes from the Middle East. I didn't have rose water or kewra essence and I was looking for a chance to use the Orange blossom water anyway and the sheermal gave me the perfect opportunity.

Sheermal

2 1/4 cups sifted flour or maida
1/2 tsp salt
1 tsp instant yeast
2 tsp sugar
1/4 cup warm water
1/4 cup ghee
1 egg
1 -2 tsp Orange Blossom water
1/2 cup milk
a generous pinch of saffron strands

In a cup add the yeast to the warm water along with the sugar, if you're using active dry yeast or fresh yeast. This has become such an automatic step for me that I do it even with instant yeast though it's not necessary.

In your mixing bowl pour in the flour and sprinkle the salt and mix lightly. Now add the yeast mix and stir to combine. Beat the egg lightly and then add it to the flour mix. Give it a stir and now start adding the ghee a little at a time. Continue mixing till the ingredients come together to look like large crumbs. You can do this in a food processor if you have one. I didn't add all the ghee as I didn't require it.

Now add the milk a little at a time and bring the dough together. Once the dough formed a rough ball I took it out onto my work surface and kneaded it for a good 10 minutes adding milk, a little at a time, to ultimately get a beautiful and soft dough. I didn't use up all the milk either. I brushed my mixing bowl with a little ghee and put in the dough to prove. Cover the bowl with a damp napkin and leave it in a warm place, undisturbed.

Soak the saffron strands in a little warmed milk.

Once the dough has doubled (this can take anything from an hour to two hours) punch it down gently and knead for a couple of minutes. Put it back in the mixing bowl and let it rest for 15 minutes.

Set the oven to preheat to 180C.

Remove the rested dough onto your work surface and divide into four portions. Shape each into a ball. Gently flatten each ball to form a disc approximately 6 inches across. Brush the top with the saffron and milk generously and then prick the entire surface neatly with a fork. Place the prepared discs on your baking tray and bake at 180C for 12 to 15 minutes till the sheermal turns a beautiful golden colour.

Brush with butter as soon as you take them out of the oven. Serve with your evening chai or with a spicy gravy main course for dinner. I'm going to make some chicken to go with my sheermal :)

We Knead to Bake #22

Marathon Bloggers Project 52

Pesto Pull Apart Rolls

I have been looking through the past recipes done by the bread baking group We Knead To Bake to do one for February. I also wanted to make a bread to welcome the hubby home - he'd been away for a few days. It's also a working day today so I wanted something quick and easy. The Herb and Cheese Pull Apart bread that they did in January last year fitted the bill perfectly. This was the first bread the group did together at the start of WKTB in 2013.

I browsed around to see what the other members had done with this recipe and chose to follow Saee's recipe for Pull Apart Pesto Rolls. I had plenty of pesto in my fridge and this would be a great new way to use up some of it.

I'm reproducing Saee's recipe here. I haven't tweaked it at all.

Pesto Pull Apart Rolls 

200 gms Maida or white flour
2 tsp instant yeast
2 tsp sugar
3/4 cup warm water
2 tsp butter
1 tsp salt
extra butter for brushing
3-4 tsp pesto

In a small bowl or glass mix the yeast and sugar and pour the warm water over. In a separate bowl or directly on your work surface measure out the white flour. Make a well and pour in the yeast sugar mixture and start bringing the dough together with your fingers. It will get sticky but will come together very soon. Knead it on the counter top for a bit.

On the side take the 2 tsp of butter and the salt and combine them together making a smearing movement in a tight circle using your fingers parallel to the surface. Once the two are combined and the butter looks light and foamy work it into the dough. Once you add the fat the stickiness of the dough miraculously disappears.

Knead the dough well, stretching it as you go, for a good 10 minutes. Roll into a ball and place it in a bowl to raise. Cover with a damp cloth and leave it somewhere warm. It will double in 20 to 25 minutes max.

Remove the dough back on to a floured work surface. Punch out the air and knead for a minute. Roll it out into a flat oblong not thinner than 1/4 cm. It doesn't matter if the shape is not perfect. Spread the pesto evenly across the flattened dough going out to the edges.

Roll the dough carefully into a log. Cut the log into nine pieces and arrange them in a 9 inch round baking tin. Leave it to rise for another 20 minutes. Remember to leave some space between the rolls so they have room to rise.

Once the rolls have doubled and look squashed up next to each other pop them into your oven and bake for 20 minutes at 200C.

The tops should be a nice light golden colour. Brush the rolls with butter while they are still warm. Cool completely and they will come out of the tin very easily.

The same basic bread recipe can be used with a variety of fillings - Nutella, herbs and cheese, finely diced bacon or ham with cheese... just use your imagination and enjoy yourself!

Marathon Bloggers Project 52

We Knead to Bake #2 2014

Focaccia Caprese - My grand entrance into the We Knead to Bake baking group

Everyone knows I practically live on Facebook and I'm fairly active on a few food groups and have loads of food obsessed friends. I started noticing the same breads appearing on my timeline last year. Once it was a Hokkaido Milk Bread, the next time it was Bialys, then suddenly everyone was making doughnuts! I asked Saee about it because she seemed to be part of these mass baking events, and she told me about the We Knead to Bake group.

Some time last year I attended a bread class conducted by Saee at the APB Cook Studio run by Rushina and it was there that I finally realised that bread was not such a scary animal after all. In fact, bread was more flexible than cake which needs more precision. I tried out a bread or two now and then but on the whole I gave in to my lazy self and didn't stir too much.

Then suddenly we acquired a KitchenAid Stand Mixer. There was no way I could leave that just sitting on the kitchen counter doing nothing - I had to find things to make where I could use it. Bread and the We Knead to Bake group popped back in my mind and I dashed off a request to join. Aparna told me I had to wait for the new year to begin as that was when the round of bread baking would start.

2014 finally came and I was part of one more activity. A new bread every month sounded reasonably doable and since I lacked neither equipment nor easy access to ingredients, I was more than ready. Luckily for me the first bread for the year was a focaccia - an easy bread, perfect for beginners.

Aparna chose Focaccia Caprese as the bread for January.

I followed the recipe to the T and pressed the KA into service to do the kneading. I looked on in delight as the dough came together. However, as I watched in wonder, I did have some doubts. I remember stretching the dough in the bread class and though the KA was twisting the dough I didn't feel convinced that that was good enough.

I was right. I ended up with a disastrous leathery bread. My bread mad husband ate every last crumb but I knew that it hadn't worked. So I attempted it again on the next weekend. This time I just did the very initial mixing in the KA and once the ingredients had come together I took it out and hand kneaded the dough for a good 15 minutes. What a difference it made!

Here's the original recipe from The Kitchen Whisperer that inspired Aparna to choose this focaccia.

This is what I did.

For the Bread -

3.5 cups maida
1.5 tbsp sugar
2 tsp Instant Yeast
1 tsp salt
1/4 cup very good EVOO
1.5 cups warm water

Herbed Oil for brushing -

1/4 cup very good EVOO
1 tsp dried oregano
1 tsp dried basil
1 tsp minced fresh garlic
salt

For the topping -

1 large ripe tomato
1 pack Amul Mozarella/Pizza Cheese
Fresh Basil leaves
EVOO


In a clean bowl simply whisk together the herbed oil ingredients and keep aside.

I put all the bread ingredients barring the warm water into the mixing bowl of my stand mixer. First I started the machine on the Stir mode using the Dough Hook just to mix things gently and to prevent the flour from flying around in a cloud. After a minute I increased the speed to 2 and poured in a cup of warm water in two batches. I added a little more than another quarter cup of water till the dough came together into a ball and didn't stick to the sides of the bowl. I switched off the mixer and took out the dough to knead it by hand.

I kept warm water with me as I kneaded, pushing and stretching the dough and wetting my finger tips just a little to keep things going. After about 15 minutes of kneading I felt the dough was soft and just very slightly sticky, and quite smooth. I could stretch it about a foot without it snapping into two.

I oiled the mixer bowl with some EVOO and put my ball of dough to rise, covered with a pretty kitchen towel. The weather being slightly chilly I put the bowl in the microwave and left it there undisturbed. I DID NOT put on the microwave - just parked the dough inside.

After an hour or so the dough was nicely risen and as instructed, I divided the dough into two, flattened them out two cookie sheets and left them to rise again. In 20 minutes they were nicely puffed up. I poked dimples into the bread and slathered them liberally with the herbed oil mix.

The focaccia took about 17 minutes (at 200C ) to get a beautiful golden sheen. I forgot to take it out early enough to add the topping so the final bread was a little darker than I would have liked. Anyway, the bread was taken out of the oven and slices of mozarella and then tomatoes were piled on with a further lashing of herbed oil. The breads went back into the oven, this time at 220C for another 5 minutes.

I had perfect Focaccia Caprese and we had just that for dinner. The olive oil is the backbone of this bread - use the best you can find and I promise you, you will be quite happy to eat this bread on it's own.