Orange Cardamom Banana Bread

Adapted from James Beard, Beard on Bread, page 170

INGREDIENTS:

1/2 stick butter
1/2 c sugar
1/2 c honey
1 tbsp molasses
2 eggs
1.5 c mashed very ripe bananas (3 large bananas)
1 tsp orange extract
1/2 tsp almond extract
1/4 tsp vanilla extract
1 tsp fresh ground cardamom
1.5 c all purpose flour
1/4 c almond flour (or ground almonds or 1/2 c sliced almonds)
1/2 tsp baking soda
1/2 tsp salt

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Cream butter in kitchenaid.
  3. Add sugar and honey. Mix.
  4. Add eggs. Mix.
  5. Add bananas. Mix.
  6. Add extracts. Mix.
  7. Add flours, salt and baking soda. Mix.
  8. (If using sliced almonds, fold them in now).
  9. Bake in 12 x 4.2 x 2.5 inch loaf tin and pour in batter. Bake for 1 hour, or until knife inserted in the center comes out clean.
  10. Enjoy!

NOTE: I baked in two baby bundt pans, a baby sponge pan, and a silicone peanut butter cup pan. Silicon mat was done in 13 min, other pans done in 18.

ICING (optional):

4 tbsp confectioner’s sugar
1 tsp lemon extract
1/4 c (add a little at a time! Could be less!) half and half

  1. Mix. Drizzle on cooled cake.
  2. Enjoy!
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Potato Soup Bread

INGREDIENTS:

1 1/2 cups potato soup
1/4 cup non-fat dry milk
2 teaspoons salt
2 teaspoons instant yeast
2 tablespoons vegetable oil
4 1/4 cups all purpose flour (adjust as needed for proper consistency)

DIRECTIONS:

  1. In kitchenaid, mix all above ingredients. Make smooth, very soft dough.
  2. LET RISE 60-90 minutes until puffy.
  3. Deflate dough. The dough is too soft to shape, so pat it into a 10 x 5 in loaf pan.
  4. Cover loaf pan.
  5. LET RISE 45-60 min until puffy.
  6. Preheat oven to 350 F.
  7. Bake 45 min, until interior temperature of bread is 190 F.
  8. Take bread out of oven, let cool 5-10 min.
  9. While the bread is rising, preheat the oven to 350°F.
  10. Take bread out of pan, let cool.
  11. Store at room temperature for a few days; slice, freeze and use as needed.
  12. Enjoy! This bread toasts well and tastes great. Use it as you would any white bread.

Brown Rolls

Makes 6 rolls

Ingredients:

Dough
1/2 cup  warm water
2 tablespoons butter, softened
1/4 cup honey or molasses
1 cup King Arthur Unbleached Bread Flour
1 cup King Arthur 100% White Whole Wheat Flour OR regular whole wheat flour
1 teaspoon salt
1/2 tsp cocoa powder
1/2 tsp coffee powder
1 1/4 teaspoon instant yeast

Topping
yellow cornmeal or rolled oats

Directions:

DOUGH MAKING TIME: 30 MINUTES: Combine all of the dough ingredients in a Kitchenaid with a flat paddle. Dough will be sticky and slightly elastic.

FIRST RISE: 60 MINUTES: Let the dough rise for 1 hour. It won’t have doubled in size, but should be just a bit puffy.

Divide the dough into 12 even pieces (about 4 ounces each), and shape the pieces into 6 x 2-inch oval rolls.

Coat each roll, top and bottom, with some yellow cornmeal.

SECOND RISE: 90-120 MINUTES: Place them on a lightly greased baking sheet, and allow them to rise, covered, in a warm place, for 90 minutes to 2 hours. They won’t have doubled in size, but will appear puffy; when you gently press your finger into one, the indentation will rebound quite slowly.

BAKING TIME: 24 MINUTES: Bake the rolls in a preheated 350°F oven for 24 minutes, until the bottoms appear slightly browned (you’ll have to carefully pick one up to look), or until an instant-read thermometer inserted into the center of a roll reads about 200°F. Remove the rolls from the oven, and cool them on a rack.

Note: I did not brush these with butter when I took them out of the oven. They didn’t need it. And, it would have dislodged the corn meal.

TOTAL TIME TO MAKE THESE ROLLS: 4 HOURS

NOTE: I ran out of bread flour and used 1/2 c KAF all purpose flour and 1/2 c KAF wheat flour as a replacement; it worked out fine 🙂

Honey Butter

1 stick butter, softened and at room temperature

1/2 c honey

Mix butter and honey with fork. Serve with rolls.

 

Chana Puri

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This is Gujarati style, fresh, spicy and delicious. I do not use peppers in my cuisine, so the dish is zero on the hot meter. I do use spices, so the dish does have that nice delish indian food taste.

Chole = Chana = Garbanzo beans
Bhatura = Puri = Fried Bread

CHANA:

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1 small can garbanzo beans (I use Goya 15.5 oz)
4 tomatoes, cut into four pieces
1 onion, sliced
1/2 inch ginger root, sliced
4 cloves garlic, sliced
salt
1/4 tsp clove powder
1/2 tsp cinnamon powder
1/2 tsp amchur powder (this is a must)(it is dried mango powder)
1/2 tsp dhana jeeru powder (cumin coriander powder)
fresh coriander for garnish

DIRECTIONS:

Heat wok to medium high heat.
Add garlic, let sizzle (NOT BURN!!!).
Add onion, let sizzle and lightly brown.
Add tomatoes.
Add salt and all the spices except the fresh coriander.
Cover with lid, let cook about 10 min until tomato turns to mush.
When cooked, placed everything in a Vitamix and blend until it turns to a nice sauce.
Put the sauce back into the wok.
Add the chana.
Let sit a while so the chana absorbs the flavor (around 15 min on NO heat).
Before serving, heat to a sizzle.
Garnish with fresh coriander right before you serve it.

PURI:

IMG_20160321_174106

2 c whole wheat flour
2 tbsp oil
1/4 tsp salt
water to make an elastic soft dough

DIRECTIONS:

Mix everything together.
Cover. Let sit in bowl for 15-20 min.
Make 1 in diameter dough balls, rolling in the palm of your hands.
If it sticks, add a touch of all purpose flour or a touch of oil. (LITERALLY a touch)
Roll into puris around 4-5 in in diameter.
Fry on high-high/med heated oil. (To test if oil is ready, make a small dough ball (around 2 mm diameter) and put in oil. If it rises to the surface right away, the oil is ready for your puris.
Make 1 puri at a time. Puri will have bubbles. If puri is made right, it will puff up. Press with metal holey spatula (in the picture it is the circular one with holes). Do not puncture the puri.
Fry on one side, then another.
Place in metal bowl (I use the same one I made the dough in) lined with two paper towels. Let stand VERTICALLY (so the oil drains).
Enjoy.

ONION SALAD:

IMG_20160321_174111

1/2 finely chopped onion
1/2 tsp salt
1/2 lemon, squeezed fresh
fresh coriander

DIRECTIONS:

Mix everything together.

HOW TO EAT:

Indian style, eat using your right hand only.

Cut and hold the puri in your right hand, shape it as a scoop to pick up the chana, enjoy. The puri also tastes good with the onions. It also tastes good if you mix the onions and chana together.

You can also eat the chana with rice.

You can also serve with papadum. I use Bikaneri papad. I make it by microwaving it for 30-45 seconds. Time varies based on your microwave. Yum yum.

Restaurant style, you deep fry the papadum and then drain (on paper towels) and serve it immediately. Most Indian people do not fry papadum because it ruins the oil (you can’t use the oil for deep frying other things or more puris after you make papad with it) and because it is terribly unhealthy to eat deep fried food on a daily basis.

You can also serve with Nirav Mild Mango Pickle (every Indian person I know has this in their cupboard [ours is mild, they sell medium and hot too]) or Ahmed Garlic Pickle (SO SO good, OMG so good).

On a  side note, the mango pickle tastes great with rice and a twist of lemon with a side of papadum for a delish student meal. Try it sometime.

The whole meal top to bottom can be done in less than an hour.

Enjoy! Yum yum yum.

 

 

Stuffed Garlic Naan

Yield: 8 small naan

INGREDIENTS:

1.5 tsp fast-action yeast
1 tsp sugar
150ml warm water
300g strong white bread flour, plus extra (almost another 300g!) to dust
1 tsp salt
5 tbsp natural yoghurt
2 tbsp melted ghee or butter, plus extra to brush
A little vegetable oil, to grease

STUFFING:

1 whole garlic head, finely minced
2 tbsp ghee
1/2 tsp salt

Mix well.

DIRECTIONS:

  1. Put yeast, sugar and water into bowl. Let sit until frothy.
  2. Add flour, yogurt, ghee. Mix. Dough is a sticky mess.
  3. Mix in kitchenaid for 5 min on high. Add flour until dough pulls away from sides of bowl and becomes a soft dough.
  4. Coat bowl and dough with oil.
  5. LET RISE, covered, 90-120 min.
  6. Take dough out of oven, beat down, divide into eight balls.
  7. Roll out into a circle. Place a spoonful of garlic stuffing into it. Pull the ends to the middle and twist shut. Roll out into a small naan size, be careful not to tear it or the stuffing will fall out.
  8. Heat oven to 500 F. Place cookie sheet in oven, let it warm up as well.
  9. Wet one side of the dough. Put on cookie sheet. Let cook (2-4 min) until bubbles form on top and naan no longer sticks to cookie sheet.
  10. Flip over, let cook on other side as well (2 min or so).
  11. Take out of oven, brush with ghee.
  12. Serve warm.
  13. Enjoy!

NOTE: This is the guardian recipe adapted for the oven.

NOTE2: You don’t have to stuff with garlic. You can stuff with whatever you like – potatoes, cheese, meat, cauliflower, radish, tofu. Depends on what you like.

New York Rye Bread

INGREDIENTS:

2 c bread flour
1 c dark rye flour
3 tbsp potato flakes
2 tbsp caraway seeds (shahjeera, NOT kalajeera NOT cumin NOT fennel)
1 1/2 tbsp demerara sugar or molasses
2 1/2 tsp yeast
1 1/2 tsp salt
1 c warm water
1/4 c oil
1/4 c sour pickle juice (specified because – NOT sweet! any pickle juice without sugar works here)

DIRECTIONS:

  1. In kitchenaid, mix bread flour, rye flour, potato flakes, caraway seeds, sugar, yeast and salt.
  2. Add water, oil and pickle juice.
  3. Mix dough with dough hook until dough is rough and shaggy looking.
  4. LET RISE, covered, 30 min.
  5. Mix again in kitchenaid until smooth, firm and slightly sticky.
  6. Turn dough onto floured work surface and knead by hand 1 to 2 min.
  7. Form dough into ball, place in oiled bowl, coated with oil.
  8. LET RISE, covered, 1 hour.
  9. Grease 9 x 5 loaf pan.
  10. Shape dough into log, and place into loaf pan.
  11. LET RISE, covered, 60-90 min.
  12. Bake 350F for 35 min. Internal bread temperature should be 190 F.
  13. Cover with aluminum foil shiny side out last 15 min or so if bread browns too quickly.
  14. Let cool completely.
  15. Slice and enjoy 🙂

NOTE: If you don’t have potato flakes, omit, and decrease water amount by 1/4 c.

NOTE2: shahjeera is, in taste, halfway between cumin and fennel. kalajeera is totally wrong, it is very bitter. If you don’t have shahjeera, don’t try to sub in anything else, just omit it.

Paleo Bread

INGREDIENTS:

100 g pumpkin seeds
100 g sunflower seeds
100 g almonds
100 g walnuts
100 g flax seeds
100 g sesame seeds
5 eggs
1/2 c olive oil
2 tsp salt.

DIRECTIONS:

  1. Mix everything in large bowl. Don’t bother chopping the nuts or anything.
  2. Cover bottom of bread pan with parchment paper.
  3. Pour bread mix into bread pan.
  4. Bake at 320 F for about 1 hour.
  5. Enjoy!