Custard Bread

This bread I wanted to try from long time, when I tasted cream stuffed bun I got this idea. Instated of cream I wanted to use custard but I didn't have any idea how to do. I was thinking that how the custard will stay in side the bread with out coming out while baking or rolling the bread. Then I search for a recipe and finally reached this recipe. There are lots of recipes for custard bread with different bread dough recipes most of them were Japanese style sweet bun recipes. So I used our tangzong style pav bun recipe for the bread. We liked it a lot with the sweet and creamy bread with a cup of green tea..
Recipe adopted from here
For tangzong...
All purpose flour (maida)  ---  1/6 cup (2 tab sp and 2 tea sp Thanks for this measuring Idea Valli) 
Milk  ---   1/2 cup
For dough...
All purpose flour(maida)  ---   2 and half cups
Sugar  ---  3 and half tab sp
Salt   ---  1 tea sp
Curd or yogurt  ---  1/4 cup
Baking soda  ---  a pinch
Instant yeast   --  2 tea sp
Butter   ---   3 tab sp
METHOD:--
1. I a sauce pan mix milk and flour till you get a lump free mixture.
2. Heat this milk and flour mixture, keep stirring till you get a sticky dough.
3. Remove from heat and cover with a cling wrap, set a side to cool.
NOW START MIXING THE DOUGH...
1. Mix curd with baking soda mix well and set a side.
2. In a big mixing bowl take flour, sugar, yeast, salt,  prepared tangzong, curd and baking soda,  add 1/2 cup water and knead in to a sticky dough.
3. Now add butter and knead well to incorporate the butter, Then keep kneading for 10 minutes.
The dough should pass the window pane test, that means if you take a small piece of dough and stretch between your fingers like a square and the dough should be thin enough to pass the light and that should not brake. If the dough breaks start kneading again, mostly this process will take 10  minutes for me...
4. Now make a big ball out of this dough, grease a big bowl with oil and lightly rotate the dought in the bowl so that dough should coat with oil.
5. Cover the bowl with a cling wrap and set a side to raise this will take 1 hour to 2 hours. Mine took 1 and half hour to 2 hours some times depends on climate. The dough should become double in size and when you press the the dough with your finger that hole should stay like that.
                                                                    

FOR CUSTARD:---
Custard powder ---- 60 grams
Milk  ---  100 ml
Tuti fruti  ----  50 grams
For glaze 
1 tab sp custard powder
2 tab sp milk
Combine both milk and custard powder mix well and set a side.
Now prepare the custard...
Now mix custard powder with little milk, pour the remaining milk and cook till it become like a thick pudding like batter.
Cool it completely then add tuti fruti mix well and set a side.
Now punch down the dough and place it on a floured working surface and roll the dough in to 15"x 11" rectangle shape.
Now spread the custard on the dough and rol lup the dough tightly make sure the custard contain in side.
Pinch the edges and place this roll in a greased round cake tin cover and set a side for second raise.
Pre heat the oven at 180 degree C. for 10 minutes.
Now place the custard bread in the pre heated oven and bake for 25 to 30 minutes or it turn in to golden on top.
Cool the bread completely on a wire rack cut and enjoy this sweet creamy bread with a cup of green tea.. 
This bread won't stay in room temperature so leave it tin the fridge and in fridge it will stay good for two days because of custard in side..... 

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Grissini (Bread Sticks)

Bread stick normally served with soup in India also well known as soup stick. Bread stick is also known as grissini or dipping sticks are generally serve with soup or with a dip. This bread sticks are generally in a pencil size but also some times longer then a pencil. Made with bread dough only but in a dry form. This bread sticks are originated from Italy which also served as a appetizer in some regions.
                                                Normally these are made with all purpose flour but I changed it to whole wheat flour and gave a masala flavor. I have added cumin green chilli paste to the dough to go with a less spicy soup like sweet corn vegetable soup. 
Let's check the recipe....
Recipe adopted from here
  INGREDIENTS:---
Whole wheat flour  --  225 grams
Luke warm water ---  135 ml
Sugar --  1 tea sp
Olive oil  ---  2 tab sp
Salt  ---  1 tea sp
Yeast   ----  1 and half tea sp
Cumin and green chilli paste --  2 tab sp
A little bit more olive oil for brushing.
METHOD:---
1. In 1/2 cup warm water add yeast and 1 tea sp sugar and mix well and leave in a warm place for 10 min. to rise and become creamy and bubbly.
2. Now mix all ingredients in a big mixing bowl and make a stiff dough.
3. Then place this dough on a floured surface and knead for 10 minutes or till dough become smooth and elastic.
4. Roll the dough about 15cm x 20 cm place it on a floured tray brush with olive oil cover and leave it to double in a warm place about one hour.
5. After one hour half the dough  and cut each half in to 10 strips from shorter side.
6. Stretch the strips little bit and roll them to make 12" long sticks.
7. Grease a cookie tray with olive oil and place this sticks on it, brush with olive oil.
8. Now leave this sticks tray in a warm place, uncovered and leave about 15 minutes to raise a little again.
9. After 15 minutes bake grissini in a pre heated oven at 200 degree C. for 15 minutes or grissini turn in to golden.
10. Remove from oven and cool them on a wire rack.
Serve with soup or with  a dip..

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Overnight Bread

For this week last bread I wanted to try sourdough bread. But I was a bit confused in making sour dough starter. Not only confused but little scared to try my hands on sourdough starter especially for this BM. . Because I don't want to waste time, I have very less time to finish all my bakes. And now I still have to bake my last four bakes. So I decided to make a overnight bread, this also very new to me. I don't know whether I get a perfect texture and shape or not. My first attempt was a big flop the bread turned out heard and dense, we felt very difficult to finish that bread. Were I made a mistake I didn't remember I have to recollect my memory. May be I have added a very less amount of yeast!!! may be I don't know. But the second time I was very much happy with the bread it is soft and not much dense. But one thing I realize is  making overnight bread is much easy then normal bread, if you like that flavor.
Let's check the recipe..
INGREDIENTS:----
Whole wheat flour  ----  1 cup
All purpose flour  ----  2 cups
Yeast   ----  1/4 teasp
Sugar   ----  1/2 tea sp
Salt   ----  1/2 tea sp
Milk   ----  1/4 cup
Water  ---  3/4 cup
Method :---
1. Mix all the ingredients in a big bowl.
2. Knead this dough for 10 to 15 minutes make a soft and stiff dough.
3. Give a loaf shape grease a loaf tin and place the dough in the loaf tin cover with a cling wrap and leave it a side for half an hour .In the original recipe they give 1 to 2 hours time before keeping it in the fridge but in Chennai humid climate I think in one hour the first rise will be finish so I kept it out side for half an hour out side so that the raising process will start in the dough.
4. Keep the loaf tin in the fridge for over night.
5. Next morning take it out and leave it a side for 45 minutes to carry on the raise.
6. Pre heat the oven at 200 degree C. and reduce the heat to 180 degree C.
7. Bake the bread in pre heated oven for 30 to 40 minutes or till golden on top...


   

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Spinach Swirl Bread

I wanted to make a colored bread with natural colors from vegetables. Like a beautiful pink from Beetroot and green color from spinach. But some how I for got to buy beet root and I don't have time for market.So I skipped that idea and made plain dough and spinach dough. I got a very light green color because I added 1 tab sp of spinach paste but I gave 2 tab sp spinach paste in ingredients so you can get a nice dark color. I made the dough egg less if you like can add one egg to the dough.. 
INGREDIENTS:---
Wheat flour – 2 cups
Yeast – 1 teasp
Sugar – 1 tea sp
Cumin seeds – 1 teasp (lightly roasted and crushed)
Spinach paste – 2 tab sp
Garlic – 1 tab sp crushed
Salt – 1/4 tea sp
 Gluten powder  ---  1 tea sp
Milk powder – 1 tab sp (optional)
Butter – 1 tab sp softened 
METHOD:---
1. In 1/2 cup warm water add yeast and 1 tea sp sugar and mix well and leave in a warm place for 10 min. to rise and become creamy and bubbly.
2. Now in a big bowl add butter, flour and salt and rub well then add gluten powder, milk powder, spinach paste, crushed garlic, crushed cumin seeds and yeast mixture and make soft dough.
3. Then place this dough on a floured surface and knead for 10 min. or till dough become smooth and elastic.
4. And place the dough again in a big bowl grease little butter on top and cover and leave in a warm place for 1 - 2 hours or till it become double in size.
FOR THE PLAIN DOUGH:--
Wheat flour – 2 cups
Warm water  ---  1/2 cup
Yeast – 1 teasp
Sugar – 1 tea sp
Gluten powder  ---  1 tea sp
 Warm milk  ----  1/2 cup
Salt – 1/4 tea sp
Milk powder – 1 tab sp (optional)
Butter – 1 tab sp softened
To knead the dough:--
1. In 1/2 cup warm water add yeast and 1 tea sp sugar and mix well and leave in a warm place for 10 min. to rise and become creamy and bubbly.
2. Now in a big bowl add butter, flour and salt and rub well then add gluten powder, milk powder and yeast mixture and make soft dough with 1/2 cup warm milk.
3. Then place this dough on a floured surface and knead for 10 min. or till dough become smooth and elastic.
4. And place the dough again in a big bowl grease little butter on top and cover and leave in a warm place for 1 - 2 hours or till it become double in size.
NOW LET'S CHECK HOW TO MAKE SWIRL BREAD:---
5. After the first raise punch down both dough s and knead for 2 min on a floured surface.
6. Now take the spinach dough on a floured surface and roll in to a thick circle.
7. Then take the plain dough on a floured surface and make same sized thick circle like spinach dough.
8. Now place the both circles on top of the other and roll like a swirl (like a Swiss roll) and close the both ends with little milk.
9. Place this roll in a greased loaf pan in a warm place till it became double in size.
10. In the same time pre heat the oven at 175 degree C. or 10 min.
11. After the second raise brush the roll with milk on top and bake it on a pre heated oven for 40 minutes or till it turn golden color on top then remove from oven and leave it a side and let it cool before serving.
12. Slice the Spinach swirl bread after it cool down and enjoy as a breakfast with peanut butter or jam or cheese.
If you want you can use All purpose flour in the place of wheat flour.

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Fruit And Nut Loaf

Today is the fourth day of my loaf theme in Mega Blogging marathon. We already posted 20 baking recipes! for this month long marathon. First I don't want to do this mega bm because this is all about baking. I started baking just 15 days before the marathon starts. Because i was not prepared and had just four pictures.But somehow posted 20 recipes in BM.
                                                                For this loaf theme I decided all bread loaf first, but last movement I changed this recipe in to a cake loaf with lot's of caned and dry fruits in it. Actually this is inspired by x'mas fruit cake. In this I replaced eggs with curd with baking powder and baking soda. It taste almost like a x'mas cake with all those spice flavors.
Let's check the recipe... 
INGREDIENTS:---
All purpose flour  ---  1 and half cup
Sugar   ----    1 cup (better use fine sugar or make sugar powder)
Curd or yogurt  ---  1 cup
Sunflower oil   ---  1/2 cup
Cinnamon powder   ----  1/2 tea sp
Nutmeg  powder  ---  1/4 tea sp
Baking powder   ----  1 tea sp
Baking soda  ----  1/2 tea sp
Tutti frutti ---  1/2 cup
Raisins  ---  2 tab sp
Dried blue berries --- 2 tab sp
Cashew nuts ---  1/4 cup
                                                               

METHOD :---
1. In a bowl take all dry fruits add two tea sp of flour mix well to coat and set a side.
2. In a big mixing bowl take one cup curd add baking powder and sods to it and whisk well and set a side for 5 minutes, by the time you can see the bubbles init and it will become frothy.
3. Take sugar, cinnamon, nutmeg powder mix well and add this sugar mixture to curd mixture mix well, don't over beat it.
4. Now add 1/2 cup oil to this mixture and mix lightly to combine.
5. Shift the flour for two times and add little by little to the batter and fold gently.
6. After you finish adding the flour add dry fruits and fold gently.
7. Pre heat the oven at 180 degree C. for 10 minutes.
8. Grease the loaf pan with little butter and dust with little flour.
9. Pour the fruit and nut loaf mixture in to the loaf pan.
10. Bake in a pre heated oven for 40 minutes in the middle rack...
This one is a multi purpose bake I must say because you can serve this as a breakfast with marmalade and with a cup of green tea or you can serve with a scope of ice cream on it as a dessert.   

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Green Garlic Swirl Loaf

For today recipe I gave a wonderful flavor what we usually don't get in South India. That is Green garlic, yes we get fresh garlic cloves but not the green part. When Vaishali ask me that any thing I need from Ahmadabad, The first thing I ask her is green channa and green garlic. So sweet of her she brought two bags of green channa and lot's of green garlic. That green garlic we all shared,I got a big bunch in my share. My first try with green garlic is paratha's they are super hit. Now I don't want to finish it off so saute some in ghee and stored in the freezer. Some I crushed and mix with olive oil like pesto. Trust me this crushed green garlic in olive oil is  perfect with freshly baked bread. When I dip my bread in this green garlic olive oil then only I got this idea of baking a bread with this. Then I thought of mixing with flour but changed my idea with spreading it over the dough and roll. Ahh when I was baking the bread the, house is filled with beautiful garlic aroma. Thank you so much for the Green garlic and green channa Vaishali:).
Lets check the recipe
INGREDIENTS:---
All purpose flour ---- 3 cups
Luke warm water ---- 1 cup
Active dry yeast ---- 2 tea sp
Salt to taste
Sugar --- 2 tab sp
Milk powder ---- 1 cup
Melted butter --- 1 tab sp
Flour for dusting
FOR FILLING :--
Green garlic  -----  1/4 cup crushed with fresh garlic clove
Red chilli flacks --- 1 tab sp
Olive oil  ----   2 tab sp
                                                     

METHOD:---
1.Mix warm water, sugar and yeast in a bowl and mix well to dissolve.Then leave a side for 5- 10 min. to turn yeast foamy.

2.  In a other large bowl take All purpose flour, salt to taste, milk powder, melted butter rub with hand then add the foamy yeast and make a dough.

3.  Make a soft dough then take this on to a floured surface and knead well for 8- 10 min.

Now bring this back to a big bowl cover with cling wrap and leave in a warm place to rise it will take 1 to 2 hours.

4. Mix crushed green garlic, red chilli flacks in olive oil mix well to combine and set a side.

5. After the first raise punch down the dough and take it to a floured surface, roll the dough in to a thick circle.

6. Spread the green garlic mixture over the circle evenly and roll the dough in to a tight loaf.

7. Grease a loaf tin and place this green garlic loaf, cover with a cling wrap and leave it in a warm place for second raise this will take 15 to 20 minutes.

8. Preheat the oven at 175 degree C. for 10 minutes.

9. After the second raise place the green garlic loaf  in the oven and bake at 175 degree C. for 30 minutes or till it turn brown on top.

10 Remove from the oven and let it cool on a wire rack then cut in to slices..

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Ragi Bread (Finger Millet Bread)

Now a days I started using whole grains in my bakes, not only in baking in regular cooking also. Still we are not used to them but we are trying to include them in our diet. I was influenced by Nandhini who is a fellow blogger and she bakes very good breads with whole grains. I can say she is one of the expert baker in our BM group. When I thought of using whole grains in baking I was little scared. Because I not an expert baker, some times I spoil my bakes with all purpose flour itself. And I thought this whole grains in baking will be little tricky. 
                                                      Yes baking with whole grains is little tricky with extra work out;). I think but when  you taste the bread you can forgot about that all extra work out. I found them much tasty then normal breads. For this recipe I used whole wheat flour that was coarse grounded and Ragi and barley lightly roasted till they turn warn and grind in to coarse powder so that I can get a grainy texture in the bread. Don't over roast the grains they will loose there properties. Just heat them so that we can grind them in the mixee or coffee blender. We like that grainy texture if you don't like then grind all three, wheat, ragi and barley in the mill in to a smooth powder. This bread crust was little hard, crumb was soft mostly bread taste like a country bread. For Ragi flour Mix 1 cup ragi with 1 tab sp barley lightly heat them in a pan and grind.
                                                                                  

INGREDIENTS:---
Whole wheat flour :---  1 cup
Ragi flour   ----  1 and half cups
All purpose flour  ---  1/4 cup
Yeast   ---   2 tea sp ( I used instant yeast)
Salt  ---  1 tea sp
Jaggery  ---  2 tab sp grated
Gluten   ---   1 tea sp
Olive oil   ----  2 tab sp
Luke warm water   ---  3/4 cup
                                                          

INGREDIENTS:---
1. Mix all flours, jaggery, yeast, salt, gluten and one tab sp olive oil and make a sticky dough with luke warm water.
This dough should be little more sticky then normal bread dough. don't worry when you knead it, that will turn in to soft and pliable dough.
2. place this sticky dough on the counter top, apply little olive oil in your hands and start kneading the dough.
3.  Knead the dough for 15 minutes to 20 minutes, place the dough in a greased bowl and glaze with olive oil, cover with a cling wrap and set a side to raise.
This will take long time to raise mine took 2 and half hours..
4. Punch down the dough and take it out from the bowl and give a loaf shape.
5. Place the ragi loaf in a greased bread loaf pan, cover with a cling wrap ans set a side for second raise.
 The second raise is also took 45 minutes for me..
6. Pre heat the oven at 180 degree C. for 10 minutes..
7. Bake this ragi bread at 180 degree C. for 45 to 50 minutes or till it turns brown on top.
8. Remove from oven and cool the bread on a wire rack...
Slice and enjoy...

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Cheese And Jalapeno Bread

My first recipe for week four and this week my recipes will be bread (loaf) recipes. Will try to make my breads with different flavors and different flours. I always try to make my bread loaf like store brought once, like modern bread. But some how I end up with a funny shape and dense bread. After a few trail and change of ingredients now I can make a better loaf but not a perfect one. May be because of flour we get in India, The flour we get in India is a hard wheat flour which is like all most like durum wheat. Which makes your bread heavy and dense, because this flour is rich in gluten but less in bread forming gluten. Maida this is the flour we use for baking in the place of all purpose flour. Since this is refined white flour, not good for health I always mix my white flour with whole wheat flour.
                                                                For my regular use for chapatis I buy wheat from the market and grind in the mill in to a coarse flour. Because I like my chapatis with coarsely ground wheat flour. So that I can use the same whole wheat flour for my baking too. any way if it is right or wrong I make my bread baking flour like this. I used the same wheat flour for this bread, for this recipe I took equal quantity flours but you can reduce the white flour and increase the whole wheat flour in to two cups. I used one jalapeno pepper fresh on you can add canned once finely chopped.
Let's check the recipe.....
                                                                 

 
INGREDIENTS:--
Butter ---- 2 tab sp
Milk ---- 1 cup
Wheat flour ---- 1-1/2 cup
All purpose flour --- 1 - 1/2 cup
Salt to taste (means almost 2 tea sp)
Easy blend dry yeast ---- 2 tea sp
Mature cheddar cheese ---- 1 cup grated
Jalapeno pepper ---- 1 no. finely chopped
                                                             

METHOD :---
1.  In a bowl add grated cheese,finely chopped jalapeno mix well and leave a side.
2.   Now melt the butter and add milk to butter and bring to a boil and let it cool till hand - hot
 3.  Shift the both flours in to a mixing bowl and add salt and yeast and mix well to combine.
 4.  Now make well in the center and add the milk mixture and mix in to a soft dough.

Knead the dough on a lightly floured surface for 10 minutes, then pat it flat and sprinkle with the cheese mixture and gather up the dough and knead the dough again to distribute the cheese mixture evenly.

 5.  Place this cheese dough in a greased bowl cover with a cling wrap and set a side to raise for 1 to 2 hours.

 6.  After the first raise punch down the dough and bring back the dough to the working place give a loaf shape.

 7.  Lightly grease a loaf tin place the loaf in the tin.

 8.  Cover loosely with a cling wrap and place in a warm place for 15 to 20 minutes or till it doubled in size.

  9. Preheat the oven at 170 c for 10 min and bake the cheese and jalapeno bread for 30 min. Mine is finished in 25 min. that is depends on your oven.

Cool on a wire rack

Slice and enjoy with hot coffee.

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Dinner roll's

This is my final recipe for this week and today my recipe is a dinner roll's. I have one recipe in blog for dinner roll's but that includes egg. For this recipe I don't want to use egg in this so I replaced egg with mashed potato. That works really great the roll's came out soft with a different taste. But only thing I missed in this recipe I would have added some dried or fresh herbs that may gave a wonderful flavor to this roll's. You can add a tab.sp of dried herbs to the dough I am going to try that for next time... 
                                                              These roll's are a perfect combination with any thin soups like thin vegetable soups or noodle soups and also goes very well with spicy soups. Please don't go with shape I didn't get a perfect shape. because the roll's were out side for long time after second raise because of power cut..:(
                       My recipes for this week ----
                                                                1. Khara Bun
                                                                2. Cinnamon Roll's
                                                                3. Pav Buns
                                                                4. Cheese Garlic buns
                                                                5. Hot dog roll's
                                                                6. Dinner roll's
So Let's check the recipe...                  
INGREDIENTS:---
Warm water --- 1/2 cup
Warm milk ---- 3/4 cup
Potato  --- 1 medium boiled and mashed
Butter --- 2 tab sp softened
Salt --- 1/2 tea sp
All purpose flour ---- 4 cups
Active dry yeast --- 2 tea sp
sugar --- 1 tea sp
Milk for glazing
METHOD:--

Pre-heat the oven for 10- 15 min.

In 1/2 cup warm water add yeast and 1 tea sp sugar and mix well and leave in a warm place for 10 min. to rise and become creamy and bubbly.

Now in a big bowl add butter, flour and salt and rub well then add mashed potato, milk and make a soft dough.

Then place this dough on a floured surface and knead for 10 min. or till dough become smooth and elastic.

Place the dough again in the same big bowl grease a little butter on top and cover and leave in a warm place for 1 - 2 hours or till it become double in size.

After 1 hour punch down the dough and take it onto a lightly floured surface divide in to 6-8 portions and shape each portion in to a roll in to rounds or fun shapes or knots as you like.

Now place them in a lightly greased baking sheets and again leave them for a second raise in a warm place 

After they rise up glaze them with milk and bake them in a pre heated oven for 20 - 25 min. at 175 degree C. or till golden brown on top.

Remove to wire rack and let them cool

Serve with any soup

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Hot-Dog Roll's

For today I am going to post  a bread roll recipe which is very popular as hot dog roll's or hot dog buns. What ever it is you can stuff this bread with meat or vegetable sausage or simply stuff with a salad and enjoy with a glass of juice in your breakfast Perfect right?. In today recipe I made this hot dog roll's with whole wheat flour to make them little more healthy..
Let's check the recipe...
INGREDIENTS:--

All purpose flour --- 3/4 cup

Wheat flour --- 3 cup s

Honey ---- 1 tab sp

Butter --- 3 tab sp

Sugar ---- 2 tab sp

Yeast ---- 2 tea sp

Warm water --- 1/2 cup

Warm milk --- 1 cup

METHOD:-----

1.  In 1/2 cup warm water mix 1 tea sp sugar and yeast mix well and leave in a warm place to rise up and become bubbly. 

2.  In a other large bowl take salt,honey, milk,and butter and mix well to combine all ingredients well .

3.  Mix the flours and combine well, now add yeast to the milk mixture again mix well then add flour to the milk and yeast mixture mix well to make soft dough this will be little sticky don't worry.

4.Now place the dough on a lightly flour surface and knead the dough for 10 to 15 minutes to become soft and smooth.

5. Now place this dough in a greased large bowl and apply little oil or butter on top and cover the bowl with a kitchen towel and leave the dough in a warm place for 1 hour to rise double in size.

 6. After the first raise take the dough out of the bowl and place on a lightly floured surface and divide the dough in to equal portions and give them cylinder shape and place them on a greased baking tray cover with a cling wrap, leave a side for second raise . This will take 10 to 20 minutes some time this time will be increase depending on the temperature.
7. Once the hot dog rolls are double in size glaze them with milk.  
8.   Now preheat oven to 175 degree C for 10- 15 min. then place the hot dog roll's tray in the center of the oven and bake for 25 -30 min. remove and cool on a rack.

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Cheese Garlic Bun's (roll's)

A few years back when I visited my brother in Australia. He used to take me each day to a different restaurant and bread stores. where we used to by different types of bread for breakfast. These cheese garlic buns are one of those. I like that garlic flavor and cheese texture of the rolls. After I came back tried to bring those flavor in my buns. After two three trials I got that flavor almost I can say  not 100 %. but we still like this garlic flavored bun's with a spicy soup. 

                                                                  For this recipe I used normal dinner roll's recipe, before I used to add one egg but now I replaced that one egg with one tab.sp egg replacer. In original bun's what I have in Australia they sprinkle the bun's with grated cheese on top . Here I discard that because we already added lots of grated cheese in the dough. If you want to make this bun's more cheese then sprinkle with grated cheese after you glaze with milk and then put them for baking. Here I used minced garlic you can add chopped jalapenos for make this more spicy. Since I served them with a spicy soup I didn't add..
Let's check the recipe   
INGREDIENTS:--
Warm water --- 1/2 cup
Warm milk ---- 3/4 cup
Egg replacer  ----   1 tab sp
Sharp chedder cheese  ---  1 cup grated
Garlic minced  ---   1 ful garlic (it is more then two tab. sp)Butter --- 2 tab sp softened
Salt --- 1/2 tea sp
All purpose flour ---- 4 cups
Active dry yeast --- 2 tea sp
sugar --- 1 tea sp
Milk for glazing
METHOD:----

1. Pre-heat the oven for 10- 15 min.

2. In 1/2 cup warm water add yeast and 1 tea sp sugar and mix well and leave in a warm place for 10 min. to raise and become creamy and bubbly.

3. Now in a big bowl add butter, flour and salt and rub well then add egg replacer, yeast mixture, milk and make a soft dough.

 4. Then place this dough on a floured surface and knead for 10 min. or till dough become smooth and elastic.

5. After kneading the dough for 10 minutes place the dough again in a big bowl grease a little butter on top and cover and leave in a warm place for 1 - 2 hours or till it become double in size.

6. After the first raise punch down the dough and take it onto a lightly floured surface add grated cheese and minced garlic and knead the dough to mix every thing well.

7. Now divide this cheese garlic dough in to 6-8 pieces and shape each in to a roll in to rounds or knots as you like.

8. Now place them in a lightly greased baking tray cover with a cling wrap and again leave them to rise in a warm place 
9. After they rise up glaze them with milk and bake them in a pre heated oven for 20 - 25 min. at 175 degree C. or till golden brown on top.

10. Let them cool a while in the same tray then remove from the tray and cool them on a wire rack.

Serve with any soup......

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Pav Bun's -- Tangzong Method

This is my third recipe under roll's and buns sub theme. Pav-bhaji is one of the favorite dish at home as a breakfast or for dinner. I tried to make pav buns at home many time but never got a perfect bun's. Some times I get them hard crust and some times they turn in to dense, even some times they turn just like rock. I used to think that is all because of our maida... :) I used to break my head if it is maida, how can bakery people make those soft fluffy buns? That was a mystery for me. When I saw this bun's in Gayathri's blog I was surprised but still didn't try my hands. Because still I have a doubt if I get them like that soft and fluffy or not. When Gayathri said that she is coming for 50th Bm meet to Chennai the first thing I ask her to make this bun's in front of me. So sweet of her she made a huge batch of bun's for all of us to go with Archana's delicious tonak., I just enjoyed that combination that day Thank you so much girl's. 
                                                                       After our BM meet immediately I tried this bun's recipe and I can't believe I made it... got the same texture and shape. After that I stooped buying Pav bun's from store and made a several times, every time I get the same texture I am so very happy with this recipe a big Thanks to Gayathri..
Let's check the recipe    
INGREDIENTS:----
For tangzong...
All purpose flour (maida)  ---  1/6 cup (2 tab sp and 2 tea sp Thanks for this measuring Idea Valli) 
Milk  ---   1/2 cup
For dough...
All purpose flour(maida)  ---   2 and half cups
Sugar  ---  3 and half tab sp
Salt   ---  1 tea sp
Curd or yogurt  ---  1/4 cup
Baking soda  ---  a pinch
Instant yeast   --  2 tea sp
Butter   ---   3 tab sp
METHOD:--
1. I a sauce pan mix milk and flour till you get a lump free mixture.
2. Heat this milk and flour mixture, keep stirring till you get a sticky dough.
3. Remove from heat and cover with a cling wrap, set a side to cool.
NOW START MIXING THE DOUGH...
1. Mix curd with baking soda mix well and set a side.
2. In a big mixing bowl take flour, sugar, yeast, salt,  prepared tangzong, curd and baking soda,  add 1/2 cup water and knead in to a sticky dough.
3. Now add butter and knead well to incorporate the butter, Then keep kneading for 10 minutes.
The dough should pass the window pane test, that means if you take a small piece of dough and stretch between your fingers like a square and the dough should be thin enough to pass the light and that should not brake. If the dough breaks start kneading again, mostly this process will take 10  minutes for me...
4. Now make a big ball out of this dough, grease a big bowl with oil and lightly rotate the dought in the bowl so that dough should coat with oil.
5. Cover the bowl with a cling wrap and set a side to raise this will take 1 hour to 2 hours. Mine took 1 and half hour to 2 hours some times depends on climate. The dough should become double in size and when you press the the dough with your finger that hole should stay like that.
6.Now punch down the dough, cut in to 4 equal portions roll a bit and cut each portion in to 5 equal portions.
7. Roll each portion in to a tight ball place them in a baking tray and cover with a cling wrap and let them raise double in size again.
8. Pre-heat the oven at 175 degree C. for 10 minutes.
9. Brush the top of the roll's with milk, bake at 175 degree C for 20 to 25 minutes or till they turn golden on top.
10 Remove from the and brash with butter, let them sit in the baking try till you can touch them with your hand, when you able to handle them remove from the baking tray and cool them on a wire rack till they completely cool.
Serve with Bhaji...... 

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Cinnamon roll's

This is my second recipe under bun's and roll's sub theme in Mega blogging marathon. Cinnamon roll is a sweet roll made with yeast leavened dough. Cinnamon roll's are normally served as a breakfast in the combination of coffee. I like cinnamon flavor in baked dishes, so I am planing to bake this roll's but little scared about the sugar content in the recipe. But finally I made this roll's, for filling I used cinnamon sugar given by Kamalika, Thank you so much Kamalika for the cinnamon sugar. I didn't use the glaze that makes the roll's more sweeter so if you like can glaze the roll's 
For glaze mix 1 cup icing sugar with 3 to 5 tab.sp of milk with vanilla essence and sprinkle this on roll's after you remove from the oven....    
Recipe adopted from --- Betty Crockers 
INGREDIENTS:---
For dough.....
All purpose flour (maida) ---  3 and half cups
Butter  ---  4 tab sp
Curd   ---  1/4 cup
Baking soda  --  a pinch( mix the curd with baking soda and mix well before you add)
Salt    ----  3/4 tea sp
Instant yeast  ---  2 tea sp
Milk   -----  3/4 cup
Sugar   ---  70 grams
For filling....
Sugar   ----  1/2 cup
Cinnamon Powder  ---  1 and half tab sp
METHOD:---
1. Mix all the dough ingredients in a big mixing bowl and make a soft dough.
2. Transfer this dough on working counter and knead for 15 minutes.
3.  Apply oil to a big bowl and place the dough and cover with a wrap set a side to raise.
4. Punch down the dough and roll into rectangle 12/ 14.
5. Mix cinnamon powder and sugar and sprinkle it evenly on the rolled dough.
6. Start from the long side and roll the rectangle in to a tight roll.
7. Cut this roll in to equal portions, arrange this rolls in a greased baking tray cover and leave a side to raise.
8. Pre- heat the oven at 180 degree C. for 10 minutes.
9. Bake cinnamon roll in a pre heated oven for 30 minutes or till they turn gold on top.
10. Remove from oven and let them cool on a wire rack.
Serve with a cup of coffee...

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Khara Bun

To day we are going to enter  third week of Mega baking Marathon. This week I have chosen Bun's and roll's as my sub theme. For the first day I am going to treat you all with a Bengaluru Iyengar  bakery Khara bun. Getting a proper recipe for this khara bun is not possible. So I tried my best to bring the original color, texture and taste. These are my favorite bun's I can finish my breakfast with this one bun and a cup of tea or coffee. So when ever I go to Bengaluru make sure to by them from the bakery. They taste sweet, little salty and spicy and a perfect snack.
INGREDIENTS:--
All purpose flour (maida) --- 2 cups
Warm water  ---   1/4 cup
Warm milk  ----  1/2 cup
Butter ---- 1 tab sp
Salt -- 1/4 tea sp
Active dry yeast -- 1 tea sp
sugar --- 1/2 tea sp
Garlic ---  8 cloves minced
Green chillies  ---  2 chopped
Coriander leaves  ---  3 tab sp chopped
Sesame seeds  ---   1 tab sp
Turmeric powder a pinch
Milk for glazing
METHOD:--
1. In a mixing bowl take flour,garlic, turmeric powder, green chillies, chopped coriander leaves, salt, butter, yeast, sugar  mix well and add warm water and milk, make a soft dough.
2. Knead this dough for 7 to 10 minutes cover with a wet muslin cloth and leave it in a warm place to raise for 2 hours or till it become double in size.
3. After 2 hours punch down the dough and knead for a while.
4. Now divide the dough in 8 equal portions and make round balls and arrange them in a baking tray
5. Cover the ball's with a cling wrap and set a side to raise again for 30 minutes.
6. Preheat the oven at 200 degree C. for 10 minutes.
7. Now glase the bun's with milk and bake the Khara buns  at 200 degree C. for 35 to 40 minutes or till they turn golden on top.
8. Remove from the oven and apply some butter on top and serve with a cup of coffee...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up