appetizer · bread whole wheat · snacks

Whole wheat bread dough for pizzas, burgers, garlic bread and all things bread!!

This is probably one of my most satisfying bakes in recent times because it is savoury. I have tried 100% whole wheat recipes in the past, they were good but a bit dense so this time gave 75% whole wheat and 25% all purpose flour a try.

Just by replacing 25% of whole wheat with all purpose flour it gave astounding results. I thank Namrata from Home baker’s guild facebook group for this awesome recipe. My family’s favourite is garlic bread. In fact, there is some dough in my fridge at all times. Garlic bread is ready in minutes whenever I feel like snacking. 🙂

Here is the recipe for the dough!

What you need-

3 cups Whole Wheat flour
1 cup Maida/All purpose flour
1 1/2 tsp Active dry yeast
1 tsp Salt
1 tbsp Sugar
2 cups Luke warm Milk and water(50-50 ) mixture
3 tbsp Olive oil + Little more to grease hands for kneading

Dissolve sugar and yeast in 1 cup of lukewarm milk and water mixture and let it rest till it becomes frothy (approximately 10 minutes)
In a mixing bowl add wheat, maida, salt, olive oil, 1 cup of milk-water and mix well. Add yeast mixture and start kneading. Knead using stretch and fold method for about 15 minutes. It is going to be very sticky but dont get tempted to add flour. Grease your hands using olive oil to knead. You will find several videos on youtube to help you get an idea of kneading dough.

After 15 minutes of kneading, shape the dough in a round shape and keep it in a well greased bowl, preferably glass bowl and cover it loosely with a cling film. The dough will double in size in about 45 minutes to an hour or a little longer. Once the dough doubles in size, gently punch to release the air and knead for another 5 minutes.

Shape the dough to get pizzas, buns and other kinds of flat breads. Use filling and/or sauces and spices at the time of baking.
After shaping, filling and applying sauce, let it rest for about 30 minutes before baking.

For baking, preheat oven to 200 degrees C and bake for 15 minutes.

Here is how I made Dominoes style garlic bread-

What you need-

Butter
Cheese (Optional)

Spices-
Garlic powder or minced garlic
Sea salt
Oregano
Chilli flakes

Mix all spices.
After preparing the dough as explained above, take some dough and make a ball for roti.
Dust the surface with cornmeal or suji rava and make roti.
Apply butter in one half and sprinkle spice mix. Fold the roti to form semi circle.

Apply butter on top and sprinkle the spice mix.
Make incisions on the bread. Cover the pan loosely with a cling wrap or wet towel. Let it rest for 30 minutes. Picture below is just before baking. It doubled in size during 30 minutes time.

Bake for 15 minutes in a preheated oven at 200 degrees. If the bread has not browned enough then apply some more butter and bake for another 5 minutes. Sprinkle some cheese at the time of serving.

Enjoy guilt free crisp garlic bread 🙂

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appetizer · non veg · soup

Cream of carrot soup

This heavenly cream of carrot soup is must try. It is an exotic soup made of everyday ingredients which I am sure all of us have in our kitchen.

If you are just about to have lunch/dinner, you can quickly add this yummy and nutritive soup to your menu! 




Ingredients (Serves two)

1 carrot
2 garlic cloves
1 onion
1 1/2 cups chicken broth/ vegetable broth along with something for thickening [Some options discussed below]
1/2 cup milk
1/4 cup chopped coriander
1/4 tsp black pepper
1 tsp butter 


The broth.. that is going to give your soup the soupy texture. There are several options for you based on what you have at the time of cooking.

Option 1 >> Make 1 1/2 cups of stock using readily available chicken/vegetable stock cubes (I used Maggi) + 2 tsp corn flour diluted in 1/4 cup water at the time of cooking

Option 2 >> No stock cubes? Dont worry, you must be having cabbage? Make fine puree of chopped cabbage (about 2 cups) + 1 garlic clove and bring to boil by adding some water. To this add 2 tsp corn flour diluted in 1/4 cup water at the time of cooking

Option 3 >> Okk no chicken/veg stock, no cabbage and no corn flour too!! I hope you have a potato then.. you can add one medium size peeled potato along with rest of the ingredients.

Make a fine puree of carrot, garlic, onion and potato (if you are using one).
In a pressure cooker, add some butter.
Pour the puree in it, add the broth and milk along with salt and pepper. Mix well and pressure cook for 10 minutes on low flame.

Yummy creamy and nutritive cream of carrot soup is ready! Sprinkle coriander at the time of serving. And yes, server hot!!