Milk Bread

milk bread 01

This is my first bread recipe on the blog and it had to be this milk bread. You would have read about my love for this milk bread here, typical from Iyengar bakery, since I was a child. This soft and slightly sweet bread takes you to heaven when you slather generous amount of butter on it. That’s my favourite way to have this bread.

milk bread 02

This is a very easy recipe; just make sure that your yeast is good.  I have had a long relationship with yeast and I had my initial good days followed by a long series of disasters. But, baking your own bread feels amazing and the aroma is heavenly. I have used active dry yeast, fresh yeast and instant yeast in my previous attempts and found that I am most comfortable with instant yeast, so this is what I have used here. Good yeast is crucial to a good bread and proof the yeast before you start making bread if you are unsure.

milk bread 03

 

1 1/4 tsp instant dry yeast

3/4 cup luke warm milk

2 tbsp powdered sugar

2 tbsp clarified butter (ghee) or oil

3/4 tsp salt

2 1/4 cup bread flour or Maida.

Luke warm water as required

 

In a bowl add sugar and yeast and give it a stir. Add the luke warm milk, mix and let it sit for 5 mins till the mixture is frothy.

In a stand mixer add bread flour or maida, salt and mix well. Then add ghee or oil and run the mixer to incorporate the fat into the flour.

Then slowly add the yeast mixture to the flour in the stand mixer while mixing all the time. Follow it with required quantity of luke warm water to form a soft dough. The dough should be soft and sticky.

Knead the dough for 9 to 10 mins in the stand mixture. You can also the above process by hand, kneading for around 15 mins with the heel of your palm. Post kneading the dough should be soft and should come together as a ball. You can check the doneness with a window pane test. In this test take a small portion of dough and stretch it till it becomes translucent. If the stretched dough breaks before it could be stretched to the correct thickness then knead for some more time.

Transfer the dough to an oiled bowl. Spread some oil on top of the dough too. Cover the container with a cling film or a damp muslin cloth.

Now let the dough rest in a warm dark environment for an hour or more till it doubles its size. Do not keep checking the dough every now and then . . . let the yeast work in peace.

When the dough doubles in size, roll the dough into a log shape and place it in a greased loaf pan with the seam side at the bottom. Here, I have used an 8 inch X 4 inch loaf pan.

Now keep the loaf pan in a warm dark place un-disturbed for almost an hour for the second rise.

When the dough has risen above the pan carefully place the pan in a 200 degree centigrade preheat oven. Bake for 25 to 30 mins till you get a hollow sound when you gently knock on the bread.

Let the pan rest for 10 mins once out. Then with a knife loosen the sides of the bread from the pan and pop the bread out of the pan and onto a cooling rack to cool completely. Slice the bread with a bread knife when the bread is cooled.

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Eggless Tutti Frutti Cake

Eggless Tutti Fruti Cake 02

It’s been really long since I posted. Although, there were interesting things that kept me occupied (read vacation), I took a bit too long to get back from my slumber. Blogging is a lot of hard work and I kept finding excuses for myself. Surprisingly during all these times, when I did not post what kept me motivated to get back was steady increase of likes on my Facebook page. Yeah, I have crossed 300 likes on Facebook. This calls for something sweet and here I have a simple vanilla cake decorated with colourful tutti frutti. Use of lemon zest adds freshness to this cake though it can be optional.

I made this cake sometime back, and it was appreciated by everyone. Hope you all enjoy it too.

Eggless Tutti Frutti Cake 01    Eggless Tutti Fruti Cake 03

Ingredients

2 cups Maida or All purpose flour

1 tbsp baking powder
1/4 tsp salt

1 tsp lemon zest

1 cup milk
1 tsp white vinegar
1/2 cup White granulated sugar
1/2 cup Flavourless Oil
1 tsp Vanilla extract

3/4 cup Tutti frutti

Take milk in a bowl and add vinegar to it. Let it sit for 10 to 15 mins till it curdles.

Preheat the oven to 180 degrees Celcius.

Sift together maida, salt and baking powder and then add lemon zest. Mix well.

Now add sugar, vanilla and oil to the milk and vinegar mixture and beat well till all the sugar dissolves.

Mix dry ingredients into the wet and mix well but gently by hand to form a lump free batter. Lastly coat the tutti frutti in 1 tbsp of maida and mix it with the batter.

Pour the batter in a greased and floured or a parchment lined loaf pan. I used a 9 inch x 5 inch loaf pan.

Bake in a pre-heated oven for 50 to 55 mins till a toothpick inserted in the middle comes out clean. Let it cool completely on a wire rack before slicing.

Misti Doi Cheesecake (eggless)

Misti doi cheese cake 02

I have been baking a lot these days and enjoy experimenting with yeast, but do not blog about it as frequently as I would like  . . . . .  it’s just lazy me. So, I made this last month and was loved by everyone. It’s prefect for a party as it please all age groups and can be should be made in advance. But, the best part is how incredibly easy it is to make . . . . With just 3 ingredients, it is a rather exotic sounding dessert.

Misti doi cheese cake 05

I colleague of mine introduced me to Mother Dairy’s Misti Doi and I liked the creamy texture with subtle flavour it offered. Prior to this I have had misti dahi in earthen ware (‘kulhad’ as we call it here) during Durga Puja festivities. It is otherwise hard to find in Mumbai and was really happy to see it. Purist may not be impressed but it worked for me. Soon I was searching recipes to use it in some other form as my husband will not have it as ‘just dahi’. So, google to rescue and I was hooked onto the pictures on this amazing website ‘Passionate about Baking’ and realised that the recipe is eggless too. So, let’s go straight to the recipe.

Misti doi cheese cake 01

400 gms Mishti Doi (I used Mother’s Dairy  brand)

400 gms (1 tin) sweetened condensed milk

200ml cream (I used 25% Amul)

Take a muslin cloth and put in all the dahi. Hang it for about an hour to remove whey. Keep the dahi in refrigerator during this time.

Remove the hung curd from the cloth and mix it together with condensed milk and cream till it becomes a homogenous mixture.

Meanwhile preheat the oven to 180 degree centigrade.

Take a 7” diameter loose bottom cake tin and cover it on with aluminium foil on the outside to prevent any leakage. Place this on a cookie tray.

Add the batter to the prepared tin and bake it for 20 minutes. Leave it in the oven itself to cool. When it has completely cooled to room temperature, cover the tin and keep it in the refrigerator overnight.

Demould and garnish with white chocolate shavings.

Misti doi cheese cake 03