Wednesday, November 25, 2015

Spiced Pumpkin Rolls for Thanksgiving | We Knead to Bake # 33

Its autumn and season of apples and pumpkins. Thanksgiving which is celebrated on 26th November every year in the US makes full use of autumn produce - pumpkins, orange sweet potatoes, apples, cranberries etc. So its only apt that we decided to bake spiced pumpkin bread rolls to ring in autumn for We Knead to Bake by Aparna. Of course though pumpkin is available year round in India but still its the season of pumpkin and Jack O lanterns.The recipe adapted from BeyondKimchee is super simple and the bread made with and shaped like a pumpkin makes it gourmet.  This makes it real special.


Warm Milk: 1/3 cup
Honey : 2 tbsp
Instant Yeast: 2 tsp

Pureed pumpkin: 8 tbsp

Melted Butter: 1.5 tbsp

Egg: 1 OR Ener G egg : 1.5 pkd tsp + 3 tbsp of Water

All Purpose Flour: 1.5 cups + 4 tbsp more
Cinnamon: 1/2 tsp
Ground Dry Ginger: 1 tsp
Allspice Powdered : 1/2 tsp
Salt: 1 tsp


In a bowl, add in warm milk. Add honey and yeast and mix well and leave aside for 5 minutes until it froths. 

In a processor bowl, add in flour, salt and spice powders and blend well. Add in the yeast mix, pumpkin puree , melted butter and egg.

Knead well until you have asmooth elastic dough thats sticky but which pull away from the side of the bowl. You can add more flour if needed.

Turn it out onto a counter dusted with flour and knead with hand for another minute. Shape it into a big ball and place it in a greased bowl, turning around to coat well. 

Loosely cover and let the dough rise for an hour or so until double in volume.

Gently deflate the dough on a dusted counter and divide it into 8-10 small but equal sized pieces. Shape each piece into a round ball. Flatten it slightly and then using sharp scissors make 8 cuts at equal distances from each other from the edge of the ball to the centre, leaving the centre uncut to resemble a flower.

Place these flowers on a lined/greased baking sheet and let these rise or puff up a bit for about 45 minutes or so.Poke a deep hole in the centre of the flowers to insert a "stem". Brush the flowers with milk or egg wash. Bake in a preheated oven at 180C for 15-20 minutes until golden brown. 

Take out the rolls and brush with melted butter  or honey for more shine. Cool and insert halved pecans into the hole for "stem". You can also use cloves, spring onion greens or celery stalks instead of pecans as stems.

A simple spiced healthy bread shaped like autumnal pumpkin. Firm crust and soft crumb.  A regular sandwich bread which is made gourmet. The breads turns soft the next day. You can actually make it more spicier or more sweeter by altering the spices and adding more honey or sweetness.

Saturday, November 21, 2015

Chilli Cheese Corn Bread | Baking Partners October '15

Diwali came and went in between rains. It was almost a wet Diwali  but it was nice to simply sit and chat doing nothing. Though I made regular sweets I didn't touch my computer or look at my blog those days. Now that one festival is over, we can slowly think of cooking clicking and posting about another festival which we don not celebrate much ieThanksgiving. 

I am more interested in experimenting with various festive dishes from other cuisines. This time  Southern style corn bread was suggested by Suja of KitchenCorner for Baking Partners by Swathi. The recipe is adapted from Weight Watchers CookBook and 1001 Great recipes around the world, Culinary Institute New York. As usual I tried the eggless  version replacing eggs with Ener G egg replacer and it came out right on time pretty good but  read on...

Makai ka Aatta / Yellow Cornflour: 1.5 cups
All Purpose Flour: 1 cup
Baking Powder: 2 tsp
Salt: 1/4 tsp
Brown Sugar: 2 tbsp

Egg: 2 OR Ener G Egg: 1 tbsp pkd Powder whipped with 4-5 tbsp of water
Vegetable Oil: 4 tbsp
Buttermilk: 1 cup
Milk: 1/2 cup

Carrot grated/shredded: 1/3 cup (optional)
Green chillies : 1-2 minced
Corn: 1/2 cup
Cheddar cheese : 1 cup/shredded

Mix cornmeal, flour, baking powder, salt and sugar and set aside.

Beat in eggs and blend in oil,milk and buttermilk. Add in the dry flour mix and fold in the carrot,chillies, corn and cheese.

Pour in a greased 8" pan and bake in a preheated oven at 400F/ 200C for 25-30 minutes or until a toothpick inserted in the middle comes out clean. The bread will be light brown and crispy in the edges.If you have a skillet, heat in butter in it on a stovetop. And bake the bread in same skillet. 

The bread looked perfect from outside. Its taste was yum but texture was something I was not happy with. It was not light fluffy texture. But slightly heavier/thicker I  felt. Taste was excellent what with corn and carrot and chillies. But may be these made it thicker or pastier I felt. It was cooked perfectly, the tester in the middle had come out clean. 

Normally when I replace eggs some baked dishes take more time. This time also I had anticipated it , but the bread was done in exactly 30 minutes and top started browning a bit more that I wanted and hence I had pulled it out. But I let it cool completely in the pan and before cutting it.Next time definitely I will be playing around with the temperature and different ingredients and spices. 

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