Banana and candied fruits loaf

January 7, 2014February 16, 2014 | Rekha Vengalil

Challah–Jewish bread

December 3, 2013February 19, 2014 | Rekha Vengalil

Challah is a traditional braided Jewish bread that is served at celebrations. A special loaf served for the Jewish Shabbat. To read more on of the bread click here

The recipe here makes 2 loaves.

Recipe source – Jewish cooking

You need –

Dried yeast – 1 tablespoon
Sugar – 1 tablespoon
Lukewarm water – 1 cup
Bread flour – 4.5 cups plus extra as needed
Vegetable oil – 2 tablespoons
Egg – 2, lightly beaten

For glazing –

Sugar – 1 teaspoon
salt – 1/2 teaspoon
Egg – 1
Sesame seeds/poppy seeds – for sprinkling

How to –

In mixing bowl add the yeast, tablespoon of sugar and 120 ml (1/2 cup) of lukewarm water.

Mix together and sprinkle a little flour on top. Cover and leave for about 15 minutes or until the bubbles appear on the surface.

Now to the yeast mixture add the salt, oil and eggs and mix well. Gradually add the flour and knead for 5-10 minutes until the mixture forms a soft dough. If the dough is too sticky then add little more flour or if its too dry then add lukewarm water as required and knead again.

In large oiled bowl, place the dough; cover with a plastic wrap and leave it in warm place to double in size for about 1-2 hours. Once the dough has doubled in size; turn it to a lightly floured surface, punch and knead gently for 5-6 minutes. Turn to the bowl and let it sit covered again for 1-2 hours or till double in size.

Turn the dough into a lightly floured surface and divided into 2 equal pieces. Then divide each piece into 3 equal pieces. Roll each into a long sausage shape. Pinch the ends of the 3 pieces together, then braid into a loaf (just like braiding hair). Pinch the ends again and place them on the baking tray lined with parchment paper. Cover with a clean kitchen towel and let it sit in a warm place to double in size.

Pre- heat the oven to 180 C.

For glazing – beat the egg, sugar and a pinch of salt. Brush over the loaf and sprinkle the sesame seeds or poppy seeds.

Bake for 35-40 minutes or till well browned. Leave on wire rack to cool.

Doughnuts

November 18, 2013February 21, 2014 | Rekha Vengalil

Recipe source – http://www.gourmettraveller.com.au

You need –

Dried yeast – 14 gram
Lukewarm milk – 350 ml,
caster sugar – ½ cup
Eggs – 2, at room temp
butter – 80 grams , cut into small cubes
Plain flour – 680 grams
Vegetable oil – For deep frying

How to –

In bowl, stir the yeast in 60 ml of lukewarm water. Set aside for 10 minutes or till foamy.

In a mixing bowl add the sugar, eggs, yeast, butter and half the flour. Using a dough hook attachment, knead till well combined. Add the remaining flour and continue to work till it forms a sticky dough.

Yeast

Put the dough onto a lightly floored surface and lightly knead the dough. Butter a bowl and transfer the dough to the bowl. Cover with a cling wrap and let it sit in a warm place to raise in double in size (it took about an hour for me).

Once the dough has raised in double turn in back to a flour surface and roll out to a 1.5 cm thick. Using a doughnut cutter or use a 8 cm diameter cutter, then cut out holes with a 2 cm diameter cutter.

Place the cut dough on tray lined with baking paper with at least 2 cm gap between each. Cover with cloth and let it sit till the dough raises in double (took 30 minutes for me).

In a deep frying pan, heat the oil required for deep frying. Once the temperature is 180c; deep fry the doughnuts in batches till they are cooked through and golden brown. Drain on a paper towels.

Sprinkle with powdered sugar, cinnamon-sugar mixture or with chocolate glaze.

Note –

If you are not sure if your yeast is still active, them prefer you do a proof test before you start of with the other ingredients Take the lukewarm water ( please make sure the water is not hot. Otherwise your yeast will die). Stir in the yeast along with a pinch of sugar and set aside for 10 minutes. If the form and bubbles foam on top in 10 minutes then your yeast is still active.

Gingerbread MAn Cookies

November 15, 2013December 20, 2023 | Rekha Vengalil

At the risk of repeating myself… Baking with my little one is always great fun and a rejuvenating experience. We do have our fights and arguments, but those endless banter keeps the kitchen so full of life. Glad that she finds comfort in spending time with me in the kitchen.

One more recipe that goes in as ‘memories for tomorrow’… Yay!

Now to the recipe – a quintessential Christmas treat, these Gingerbread men are uncomplicated to make, and great fun recipe to involve kids. This is adapted from http://www.laurainthekitchen.com I’ve halved the recipe and went egg-less with this one.

You need –

All-purpose flour – 1.5 cups
Brown sugar – 1/4 cup + 2 Tablespoons
Ground cinnamon – 1.5 teaspoon
Ground ginger – 2 teaspoons
Salt –1/4 teaspoon
Baking soda – 1/2 teaspoon
Unsalted butter, 85 grams, cut into small cubes
Maple syrup – 1/4 cup
Milk – 1 tablespoon

How to –

In food processor process the flour, brown sugar, ground cinnamon, ground ginger, salt and baking soda till well combined. Add the butter cubes and continue to pulse till the mixture resembles fine crumbs.

To the food processor add the maple syrup and milk gradually and combine till the mixture clumps together. Remove the dough to slightly floured work surface and knead till smooth. Cover the dough with a cling rap and refrigerate for an hours.

Pre-heat the over to 180 C.

Roll the dough into a 1/4 inch thick on a floured surface. Using a cookie cutter, cut into gingerbread men shapes. Place them on the baking tray leaving a little gap between each.

Bake them for 12-15 minutes or till lightly golden.Remove and cool them for 10 minutes then on a wire rack..