Steamed Bao...

I enjoy different types of bread. Whether it's a fluffy soft, buttery bread or a crusty sourdough or may be a hot chapati, I relish them all. I try to recreate different types of bread from around the world in my kitchen. If you are familiar with my blog, you know how much I love baking and that I am fond of making bread. So here is another one on the list, Bao. Bao is a yeast-leavened steamed bread stuffed with meat or vegetables from Chinese cuisine. Bao can be of different types, like closed round dumplings or open buns. And for your better understanding this post includes a video of how to make bao.

Savoury star shaped bread...

I personally like savouries over sweets. But any festival calls for loads of sugary stuff and Christmas is no different. Cakes, cookies, pies, sweet breads everything is delicious but too much of sweetness is not something I prefer. So today I prepared a savoury bread and keeping the festive mood of the Christmas I have chosen a star shaped bread. So here is my Christmas savoury star shaped bread filled with roasted red bell pepper and tomato sauce and lots of cheese.

Honey n oats whole wheat bread

If you are regular to my blog you know how much I enjoy baking, specially breads. Proofing, mixing, rising, baking, the entire process makes me feel relaxed. This time I baked a whole wheat bread. You may have heard baking a whole wheat bread is tougher than a baking white flour bread. What's so different about whole wheat flour and white flour. The answer lies in a single word 'gluten', to understand the flour one should understand what gluten is.

Cheese n herb bread...

Whenever I want to unwind or relax, I bake. Measuring all the ingredients, mixing them and finally when the aroma of the freshly baked bread or cake or cookies fills the room it feels magical. Research says baking satisfies our creative needs as well as all the processes involved in baking soothes our senses and releases some of our tension. For me baking a loaf of bread is the best cure for my blues.

Many are intimidated by baking bread at home. But in fact baking bread at home is much cheaper and very easy. Like anything you haven't tried before baking bread may sound daunting. But once you overcome the first barrier there is no looking back. I started 5 years ago and I bake at least one bread a week.

Pizza margherita with no cook pizza sauce

I always find it really difficult to click  food photographs while two pairs of eyes are following me and silently asking when the food will be served. It is the one of the reason I avoid clicking my food during dinner time apart from the fact that I am much more comfortable shooting in day light.

Usually I cook and click when nobody is at home, I keep myself busy with my ingredients, camera, light and of course cooking. It's easy when I bake a cake or stir up a curry, those can be served later. But when it comes to food like pizza, which needs to go directly to the plate from the oven, I feel hesitant whether to click first or to serve. And the fun part is if I don't click before I serve the food, both the man and the little one will give me a curious look. And often I have been asked why didn't you click what you cooked?

This time things worked for me and my new personal pizza pan set saved me from my click or serve dilemma. I found these great 7 inch personal pizza pans from Home Goods. It's a good place to collect props for your food photography. Sometimes you get lucky and find something very useful like a set of four 7 inch personal pizza pans I got. Two of the pizza went straight to plate and two for my camera, end of the day a happy me.

So, it was the basic of all pizza, the margherita pizza for our dinner, and that too with a no cook pizza sauce. A quick easy one but loaded with flavors and "yammmy" as my little one says.

Things needed to make Pizza Margherita:

• A recipe for pizza dough  click here.
• No cook pizza sauce (recipe follows)
• Tomato slices
• Fresh mozzarella
• Fresh basil leaves
• Olive oil

Things needed to make no cook pizza sauce:

(adapted from finecooking.com and thekitchn.com)

• Tomato: 600 gm
• Garlic: 2 cloves
• Fresh basil: 1 tbsp
• Olive oil: 2 tbsp
• Honey: 1 tbsp
• Chili flakes: 1-2 tsp (optional)
• Salt to taste
• Black pepper powder for seasoning

Steps of making no cook pizza sauce:

1. Use fully ripe tomatoes or canned tomatoes for best result. If using whole tomatoes, dice the tomatoes and discard the seeds. Chop fresh basil.

2. Put all the ingredients for sauce in a blender and blend to a smooth paste, do not add any extra water. Check seasoning and adjust accordingly. I added a teaspoon of chili flakes to spice up the sauce, it is optional.

Assembling the Pizza:

1. Preheat oven to 475 F.

2. After punching down the dough, divide the dough into two equal halves. If you are using a 14 inch round pizza pan then work with one half. You can keep the other half for future use. Wrap the dough with cling film and store in refrigerator, for 2-3 days. Or you can divide the dough into 4 parts, as I did, for 4 personal 7 inch pizzas.

3. Dust the pizza pan (you can also use baking sheet) with flour or cornmeal, spread the dough on the pan evenly. Brush dough with olive oil. Cover the dough with a cling wrap and let it rise for 30 min at room temperature.

4. After 30 min the dough will rise again, spread the tomato sauce, arrange sliced tomato and fresh mozzarella and basil. As tomato releases water, after slicing the tomato shake off all the seeds and excess juice.

5. Cook the pizza in the middle rack for 15-20 min (if using a 14 inch pan), or for 10-12 min (if using a 7 inch pan) in the preheated oven. When the cheese bubbles up and few brown spots appear the pizza is done. Garnish with some fresh basil and serve hot.

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Chicken tandoori pizza..

It is easier to pick up the phone and order a pizza from a pizza outlet than making a pizza at home from scratch. We all are used to with pre-packaged, convenience food available in the store. If you think deep and look at the preservative-filled, chemically enhanced, sugar-filled foods, you will understand they do more harm than good. 

Other than the health hazard, store bought foods are much more expensive than homemade one. A homemade pizza crust and sauce can hardly cost you $2. The topping may cost between $5-6, but again if you use all the possible toppings those pizza outlets offer you. 

And I'm sure you have noticed how a delivery pizza leaves a big greasy spot on a paper napkin, where as a homemade one can be made absolutely oil free and you can choose the best quality healthy ingredients for you and your family. Moreover the options for toppings becomes so wide, anything of your choice can be the pizza topping.

It is not that I don't have those store bought food once in a while, but they are not  part of my daily diet. I always enjoy making everyday food at home, from jam to juice, bread to curries as well as special occasion sweets or fancy cake. Today it was a pizza for dinner, topped with my favorite tandoori chicken. I already had a pizza recipe in my blog, but this time the crust I made came out so good I wanted to share it with you all. As a self taught cook, with frequent baking I did learn the finer details.

For the chicken tandoori recipe please go to this link http://www.colorandspices.com/2012/07/tandoori-chicken.html

Things needed to make Pizza Crust:

(This will yield 2 large, 14 inch pizza crusts)

• Bread flour: 3 cups
• Warm water: 1 cup
• Active dry yeast: 2 and 1/4 tsp
• Sugar: 1 tsp
• Salt: 1 tsp
• Olive oil: 1/4 cup (divided)
• Garlic powder: 1 tsp
• Extra flour to dust

Steps of making Pizza Crust:

1. Proof yeast. In a deep bowl add water (just warm to touch), yeast and sugar, mix well. Cover the bowl and wait for 10 min or till the yeast bubbles up.

2. In a deep large container or the bowl of a standing mixer add 2 cups of flour, salt, garlic powder, olive oil and mix well with a spatula for 2-3 min or till well incorporated. Make a well at the center, add the proofed yeast and mix. Gradually add the rest of the flour and keep mixing till all the flour comes together and no longer sticks to the wall of the bowl. You can use a stand mixer, I used a spatula and worked the dough with my hand.

3. Dust the working surface, drop the dough on the floured surface. Knead the dough for 10 min with hand (you can use a standing mixer). Dust the working surface as needed but do not use too much of flour. I generally use 3-4 tablespoons.

4. As the dough becomes pliable, grease a large deep container, put the dough in that container, roll the dough to coat with oil from all sides. Cover the container and keep in a warm corner in the kitchen. The dough will rise to double by 1-2 hrs.

Punch down the dough, divide the dough into two equal halves. Work with one part at a time. You can keep one half wrapped in cling film for future use. Dough can be refrigerated for 2-3 days, take it out from the refrigerator 2 hrs prior cooking.

5. Take a round 14 inch pizza pan or a large baking sheet, dust with flour or corn meal, I used whole wheat flour. Stretch the dough on the pizza pan or on the tray. Use finger tips to stretch it evenly. Brush the dough well with olive oil. Cover with a cling film and let it rise for 30 min at room temperature.

6. As the dough is rising prepare the sauce and toppings and pre-heat oven at 475 F. For the sauce recipe check this link http://www.colorandspices.com/2012/11/pizza.html To compliment the flavors of chicken tandoori, I added honey and freshly chopped coriander leaves to the sauce.

7. After the dough rise for 30 min, spread sauce (of your choice) on the dough. Arrange topping and cheese. I used the tandoori chicken I made specially for this pizza, along with some bell peppers, red onion and few black olives(due to popular demand from the little one at home).

For the topping I pulled small pieces from the tandoori chicken, and added some chopped fresh coriander leaves to the tomato sauce for a different flavor. I used mozzarella cheese, you can always use cheese of your choice.

8. Cook the pizza on the middle rack on the oven, for 12-15 min, or till the cheese melts and turns brown on the side. Take the pizza out from oven, let it rest for 5 min, cut with a pizza cutter and enjoy your pizza.

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Pita and roasted red pepper hummus...

Pita and hummus, a Mediterranean food combo that has turned global now. As I'm already tardy on posting this particular post I don't want to discuss about the history and details of pita and hummus. If you are interested please go through this link below, it has a nice discussion both on pita and hummus. http://www.criticalskeptic.com/2012/05/08/post-4-the-history-of-pita-bread-and-hummus/ 

When I started baking bread at home, pita was the first bread I began my journey into the world of bread baking addiction. Thanks to Subrata da, who explained the process of pita making to me and provided endless encouragement to bake the first one. 

One can bake pita using an oven or on stove-top, I have explained both the options. I found the stove-top pitas retain their softness much longer and better than the oven made pitas.

Things needed to make Pita:

• Bread flour: 2 cups
• Active dry yeast: 2 tsp
• Warm water: 1 cup
• Olive oil: 1 tbsp
• Salt: 3/4 tsp
• Sugar: 1 tsp
• Extra flour to dust

Steps of making Pita:

1. Proof yeast. Add yeast and sugar to the warm water, mix well and cover for 10 min. It will turn frothy and will bubble up. Use a deep bowl to prevent spilling.

2. In a large deep container, add flour, salt and olive oil, mix well with a spatula. 

3. Make a well at the center, add yeast and mix.

5. Turn the dough to a floured surface. Knead dough, dust flour as you knead. But do not use too much of flour. Knead for 10 min.

6. Grease a large deep container, put the dough in the container. Turn dough to grease from all side. Cover and let the dough rise for 1-2 hrs or till it doubles. After the dough rises to double punch it down.

7. For the oven method: Divide the dough into 8-10 equal portions. Keep the dough in a greased container, cover with a damp cloth. Let the dough rise for 30-40 min. As the dough is rising pre-heat oven to 400F. It is preferable to use a pizza stone to bake pita, but a baking tray is also good enough. Put the baking tray or the pizza stone inside the oven while it is heating up.  Dust working surface with flour, roll each dough into round flat disk of 1/4 inch thickness. Put the rolled dough on the hot baking tray or pizza stone. Bake for 3-4 min, it will puff like a football. If you want brown spots on the pita, broil for 1-2 min.

8. For the stove-top method: Divide the dough into 12-14 equal portions. Keep the dough in a greased container, cover with a damp cloth. Let the dough rise for 30-40 min. Dust working surface with flour, roll each dough into round flat disk of 1/8 inch thickness. Heat a heavy bottom pan, a cast iron skillet works best. Put the rolled dough on the hot pan, it will start to bubble, turn the bread and wait it puffs up to a round football.

I made roasted red pepper hummus to go with the pita breads. You can make a plain hummus also. the process in same. Adding extra flavor like roasted red peppers, or jalapeno, or sun-dried tomato, chipotle, artichoke makes the hummus more versatile. Flavoring options are endless, try different flavors each time you make them.

Things needed to make Roasted Red Pepper Hummus:

• Canned chickpea/garbanzo beans: 1 can
• Tahini: 2 tbsp*
• Lime juice: 3 tbsp
• Garlic: 1 clove (chopped)
• Olive oil: 2 tbsp
• Red bell pepper: 1
• Salt to taste
• Black pepper powder to taste

(*Tahini is a paste made from toasted white sesame seeds and olive oil, I have added the recipe for your reference)

Steps of making Roasted Red Pepper Hummus:

1. If you are using canned chickpea, strain the chickpea and reserve half of the liquid.

2. If you are using dry chickpea, soak the chickpea overnight, wash them well, cook till soft (preferable using a pressure cooker). Strain the chickpea and let it cool down and reserve the liquid.

3. Roasting a red pepper. Pre-heat oven to 350F. Wash a large red pepper, wipe it dry with a kitchen towel. Grease the pepper with olive oil. Cook the pepper in the pre-heated oven for 20-25 min, turning once or twice. Broil for 5-7 min, till black spots appear on the pepper.

Take it out of the oven, keep it in a paper bag for 15 min. Cut off the stem, peel the skin, discard seeds and membrane from inside. Chop the roasted pepper into small pieces.

4. For the hummus grind all the ingredients in a food processor, till creamy and smooth. Add the reserved liquid as required while grinding, but not in excess.

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Tahini recipe:

(Recipe courtesy about.com)

Sesame seed: 5 cup

Olive oil: 1 and 1/2 cup

Toast sesame seeds for 5-10 min, take care not to brown the seeds. Cool down and make a paste with olive oil. Make thick but pour-able paste. The above mentioned measurement will yield 4 cups of tahini. Store tahini in an air tight container in the refrigerator. It will stay good for 3 months. 

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You can cut the pita bread into small pieces and serve along with hummus or other dips. Or you can cut the pita bread into two halves, put filling of your choice inside the pockets and enjoy your pita pockets.

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Pull apart bread...the second

By now many of you must be acquainted with my bread baking addiction. Once you are in the world of yeast, flour, measuring cups and baking tools, it is difficult to resist to bake the next one. 

This time it was a pull apart bread.

I like pull apart breads, as it is fun making and is a snack in itself. Various different fillings between the layers add flavors to the bread, making the bread versatile and individual pieces of the bread can be pulled apart rather than cutting it.

Generally pull apart breads are shaped like a loaf or a round, but you can give it any shape and use numerous combination of filling to your pull apart. The first pull apart I posted was with roasted garlic and sun-dried tomato. This one was flavored with roasted red bell peppers, cheese and fresh parsley. I added beer to the dough to make the dough softer and flavorful. The addition of beer was a great success. The bread was fluffier, softer and the dough took less time to rise. Though adding beer to the dough was a success, can't say the same for the choice of cheese this time. The cheese I used for the filling was store bought cottage cheese and I feel it is not a good choice for pull apart bread. First of all it does not impart any extra flavor and secondly the pieces of cheese exposed on the top turned very hard after baking.

So my inference is- grabbing a bottle of beer from the man's stock was a good choice, but using store bought cottage cheese (just because it's going to expire within three days) was not at all good. I will recommend using  mozzarella or cheddar or monterey jack or goat cheese etc as the filling.

Here I have tried my best to explain the baking procedure with step by step pictures. You can also check the other pull apart bread recipe.

Things needed to make Pull Apart Bread:

• Flour: 3 cups
• Active dry yeast: 2.5 tsp
• Warm water: 3/4 cup
• Sugar: 1 tsp
• Salt: 2 tsp
• Butter: 5 tbsp (divided)
• Beer: 1/4 cup
• Garlic powder: 1 tsp
• Red bell pepper: 1 large
• Cheese of your choice 
• Fresh parsley (finely chopped): 3-4 tbsp
• Honey: 1 tbsp
• Freshly ground black pepper: to taste
• Extra flour to dust

Steps of making Pull Apart Bread:

1. Proof yeast. Mix yeast, warm water and sugar, cover and wait for 10 min, till it bubbles up.

2. In a cup or pan warm beer and 3 tablespoon butter, cool down and bring it to room temperature.

3. In a large bowl add 1 cup flour, salt, garlic powder, beer and butter mixture, mix well. Add the proofed yeast. Mix well. Gradually add the rest of the flour till the mixture comes together and no longer sticks to the sides of the bowl. Drop the dough on a lightly floured working surface. Knead for 10 min. Dust flour as you work, so the dough does not stick to your hand.

4. Grease a large container, put the dough in the container. Turn the dough to coat oil from all sides. Cover and let it rise to double in size, about 1-2 hrs depending on the room temperature.

5. As the dough rising prepare the filling. I roasted a red bell pepper. Pre-heat oven to 350F. Clean and wash the bell pepper. Pat dry the pepper and coat well with EVOO. Place on a baking sheet and cook for 20-25 min in the pre-heated oven. Turn the pepper in between. Broil for 5-7 min. Switch off oven and keep the bell peppers in a paper bag. Let the peppers cool down. Peel the skin off, discard seeds and pulp. Chop into small pieces.

6. Mix roasted peppers, cheese, honey, chopped parsley, black pepper powder. You can always use some other filling for your pull apart bread.

7. After the dough doubles in size, punch down the dough. Roll the dough on a lightly floured surface.

8. Melt rest of the butter and brush melted butter on the rolled dough.

9. Spread filling on the dough.

10. Cut the dough into thin long strips.

11. Stack the strips one above the other.

12. Cut into the stacked dough into pieces.

13. Grease a 9X5 inch loaf pan. Arrange the cut dough pieces in the pan, cut side down.

14. Cover the pan with a wet towel and let the dough rise for 30 min.

15. Pre-heat oven to 350 F. Bake for 30-35 min on the middle rack. Let cool down on a wire rack. Enjoy your pull apart.

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