Uzbek Bread

This bread is also called Tashkent Non which is sold in the streets of Tashkent. This bread is traditionally made in a clay oven called Tandoor and tastes best when eaten hot out of the oven slathered with butter.

In my recent disaster with my camera SD card, I was able to recover a few pictures of this bread and so I am so relieved.

U for Uzbek Bread from Tashkent, Uzbekistan.

Recipe Source here
Ingredients - 

Warm Water 1 cup
Sugar 1 tsp
Active Dry Yeast 1 tsp
Whole Wheat Flour 1/2 cup
Salt 3/4 tsp
Bread Flour 1 3/4 - 2 cups
Oil 2 Tbsp (divided use)
Sesame seeds for topping 1 tsp

Uzbek Bread

Method Of Preparation -


In a bowl of warm water, add sugar and yeast and set aside. 

After the yeast froths up, add wheat flour and mix well. Set aside for about 15 minutes.

In a stand mixer bowl add bread flour, salt and oil, whisk and then knead to a soft and pliable dough adding the yeast mixture.

Place the dough in an oiled bowl, cover and set aside for the dough to double (about 2 hours).

Deflate the dough and divide into 6 equal portions. 

Roll each portion of the dough into 1/2 inch discs.

Just before baking, press one of the rolling pin into the center of the dough and then pierce the center with a fork in a 2 inch round pattern. Then brush the top of the bread with either milk, and sprinkle with sesame seeds.

Bake for about 15-18 minutes until the top is evenly brown.

Remove and brush with butter and serve them warm.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75




Preparation Time  20 minutes + 2 1/2 hrs resting time + 18 minutes baking time
Makes 6 

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Posted by Harini-Jaya R on Tuesday, April 25, 2017

Tijgerbrood ~ A Tiger Bread

We have entered the last week of this Mega Marathon and today we post the recipe for the letter 'T'. T for Tijgerbrood.

The Tiger Bread is also known as the Dutch Crunch or Dutch Crust. It has been popular in the streets of Holland/Netherlands since the early 1970s. The mottled look of the bread makes it popular with the kids and adults alike. 

As I have mentioned in my previous post, I have lost quite a few pictures as the SD card of my camera got corrupted. I had another bread  (Tsoureki, a Greek Pumpkin Sweet Bread) all ready and drafted when I realized that I had lost the pictures of this bread. I was so disappointed as this bread was loved by all at home. In fact my family insisted that I re-bake the Greek bread, but I couldn't lay my hands on the pumpkin and so decided to go with another bread. 

I am glad that this bread came out just as well and my little one was excited to see the tiger/giraffe pattern on the rolls.

Tijgerbrood ~ A Tiger Bread

Recipe Source here and here
Ingredients - 

Active Dry Yeast 2 1/2 tsp
Sugar 2 Tbsp
Warm Water 1 cup
Bread Flour / All Purpose Flour 2 cups
Salt 1 tsp
Butter 2 Tbsp
For the Tiger Paste - I felt this quantity of paste is way too much. So scale it down to 1/4th of the quantities mentioned below.
Warm Water 1 cup
Sugar 2 Tbsp
Active Dry Yeast 2 tsp
Rice Flour 1 cup
Sesame Oil 2 Tbsp

Tijgerbrood ~ A Tiger Bread


Method Of Preparation -


To Knead the dough - 
In a bowl of warm water (1 cup), add sugar and yeast. Set aside for 10 minutes for it to froth up.

In the stand mixer bowl, add the flour, salt and butter. Add in the yeast solution and knead until the dough is soft and pliable (about 10 minutes). [I had to add about 2 tablespoons of more water while kneading.]

In a well oiled bowl, cover the dough. Set aside the dough in a warm place to double. [about 1 1/2 hrs]

To prepare the tiger paste - 
In a bowl of warm water, add sugar, salt and yeast. Set aside for a few minutes. Add in the rice flour and sesame oil. make a paste and set aside for 15 minutes.

To Make the Tiger Bread Rolls - 
Make equal portions of the dough and roll into smooth dinner rolls. 

Apply a thick coating of the tiger paste on each of the dinner rolls and arrange them 2 inches apart on a lined baking tray.

Tijgerbrood ~ A Tiger Bread -Prep

Set aside for a second rise for about 15-20 minutes.

Bake in the middle rack in a preheated oven at 350 °F for about 30-32 minutes or until the tops get a golden brown hue.

Remove from the oven and let them cool on the wire rack.

Serve warm with butter/jam.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75






Preparation Time 20 minutes + Resting time 2 hours + baking time 35 minutes
Makes 8 dinner rolls

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Semolina Bread

Wiki says "Semolina is the coarse purified wheat middlings of durum wheat mainly used in making pasta and couscous.

It is widely used in Indian cooking and so this bread was a delight to bake with an ingredient very close to my heart. When my brain gave up on me and no yeast breads would pop out, Kalyani came to my rescue and she suggested that I look into this bread as this bread never fails. 

And just as Kalyani assured me, this bread rose beautifully and I probably should have used a smaller loaf pan to get the 'crowning' effect. But the texture and bite were perfect.

As I am composing this post, I am extremely disappointed that I lost loads of pictures from my SD card. But the silver lining is that I could recover a couple of pictures of this Semolina Bread.

Semolina Bread

Recipe Source here
Ingredients - 

Water 1 1/2 cups
Sugar 2 Tbsp
Active Dry Yeast 1 1/2 tsp
Semolina, Fine 3 1/4 cups (Use Chiroti Rava)
Salt 1 1/2 tsp
Olive Oil 1/4 cup

Semolina Bread

Method Of Preparation -


In a bowl add 1 1/2 cups of warm water, sugar and yeast. Mix well and set aside in a warm place for the yeast to get activated.

In a stand mixer bowl, add the fine semolina, salt, olive oil and mix well.

Add in the yeast solution and let the mixer knead for about 10-12 minutes until a soft and elastic dough is formed.

Oil the bowl and set aside in a warm place for the dough to get doubled (about 2 hours).

After the dough has doubled, deflate and roll into a loaf shape and place it in a 8 1/2 X 4 1/2 loaf pan, cling wrap loosely and place it in a warm place.

After the dough has risen to the top of the loaf pan or just over the top, preheat the oven to 375 °F.

Place the loaf pan in the middle rack and bake for about 35-40 minutes until the top is evenly brown and the sides are pulled to the center.

Remove from the oven and let it sit in the loaf pan for about 5-10 minutes. Run a knife around the edges and invert over a cooling wire rack.

Slice after the loaf is no longer warm.

We enjoyed the slices toasted, as grilled sandwiches and as chili cheese toast.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75





Preparation Time 15 minutes + Resting time 4 hrs + Baking time 40 minutes
Makes 9 inch loaf

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Russian Cheese And Lemon Bread

The learning in this series of International baking for me is immense. Researching various food cultures has been an eye opening exercise. There are so many similarities across different cultures that sometimes it is unbelievable. But still there are some which are unique to each culture.

As per my observation, the traditional Russian Breads are all in some way or the other braided with or without any filling. I came across this recipe in which the lady describes her grandma's recipe of this bread and about how proud her grandma would be to know that this traditional bread has been made popular. 

We love citrus flavors in our bakes and so this shouldn't come as a surprise when I say "This has been one of the best breads I have baked in this series". 

R for Russian Cheese And Lemon Bread


Russian Cheese And Lemon Bread

Recipe Source here
Ingredients - 

Milk 1/2 cup + more as needed
Yogurt 1 Tbsp
Powdered Sugar 1/4 cup
Bread Flour or All Purpose Flour 1 1/2 cups
Salt 1/2 tsp
Butter softened 3 Tbsp
Active Dry Yeast 1 tsp
For the Filling - 
Cottage Cheese 3/4 cup (I used regular store bought paneer, warmed it and crumbled in a food processor)
Yogurt 1 Tbsp
Lemon Juice 2 tsp
Lemon Zest 1 tsp
Sugar 4 Tbsp (or as needed)


Russian Cheese And Lemon Bread

Method Of Preparation -


In warm milk add a teaspoon of sugar and active dry yeast and set aside in a warm place for the yeast to froth up.

In a stand mixer bowl, add flour, sugar, salt, butter, yogurt and the yeast mixture.

Knead for about 10-12 minutes until the dough is soft and elastic. If it is sticky, add a teaspoon of flour at a time making sure the dough is not stiff.

Place  the dough in an oiled bowl, cover and set aside in a warm place for the yeast to work its magic. [around 90 minutes].

Meanwhile make the cheese filling by mixing all the ingredients listed under 'For the filling'. Set aside.

Deflate the dough and on a floured surface, roll it into a 9 inch X 6 inch rectangle.

Place the rectangle on a lined baking tray.


Russian Cheese And Lemon Bread - prep

In the center of the rectangle along the length, arrange the filling. Make diagonal cuts on the sides, close the flaps in a braid pattern. Close the ends, cover and set aside for a second rise. [about 20 minutes]

Preheat the oven to 360 °F. Place the braided and filled dough in the oven and bake for about 25-30 minutes until the bread is golden brown all over.

Remove and allow it to cool before slicing.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75


Preparation Time 30 minutes + Resting time 2 hours + Baking time 30 minutes
Makes a 9 inch braided bread.

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Quinoa Chili - Cheese Toast

I started off this recipe trying to make a bread loaf. But mistakenly I used the regular Royal Chapati Atta instead of the Whole Wheat Bread Flour and the dough didn't rise as much.

After frantic messages back and forth with Mir, she pointed out the mistake I made of using the Atta instead of the whole wheat bread flour. So I went ahead and baked these as Naans/Flatbreads. While I was baking them, I thought I should make a cheese toast with them to make them more palatable to my family. 

Then came the debate of whether I can post it as an american version of pizza on a flatbread or what should it be named and which country can it be from. Then Mir smartly came up with the fact that quinoa is a native seed from South America and every country has its own fusion version of pizzas and toasts. So I decided to use that 'on the border' clause and classified it under the Americas :).

The toast turned out very good and no one noticed the quinoa flatbread underneath all that cheese :)

So Q for Quinoa Chili Cheese Toast or might you call Quinoa Pizza??

Quinoa Flatbread

Recipe Adapted From here
Ingredients - 

Whole Wheat Flour 1 1/2 cups (I used Chakki Atta)
Bread Flour 1 cup
Quinoa 1/2 cup
Water 1/4 cup 
Buttermilk 3/4 cup
Salt 1 tsp
Active Dry Yeast 2 1/2 tsp
Sugar / Honey 1 Tbsp
Butter , softened 1 Tbsp
Toppings - 
Onions and colored bell peppers chopped
Green Chilies/Jalapenos chopped
Shredded Cheese as needed

Quinoa Chili-Cheese Toast

Method Of Preparation -


Boil a cup of water and add quinoa. Cook for about 10 minutes until the water is absorbed and the quinoa is cooked. Add in the buttermilk. Ensure that the mixture is hot but not boiling. Remove from heat.

In a small bowl of warm water, add sugar and yeast. Set aside in a warm place to proof.

In a stand mixer bowl, add the flours, salt, mix well. Add in the yeast solution and the quinoa mixture and knead until the dough comes together as relatively pliable. 
 [Due to the presence of quinoa, the dough might not be as smooth or pliable as the regular dough].

Grease a bowl and place the kneaded dough in it, cover and set aside in a warm place for it to double. [Mine didn't double so I left it for another hour or so.]

Divide the dough into 6-8 portions. Roll and stretch into an oval flatbread , arrange on a lined baking tray and bake at 425 °F for about 6-7 minutes or until the tops are golden brown. Flip them and bake for another 3-4 minutes.

Remove sprinkle the toppings as needed and put them back in the oven for another 4-5 minutes or until the cheese melts.

Remove, slice and serve warm.



 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75




Preparation Time 30 minutes + Resting time 3-4 hrs + Baking time 11-12 minutes
Makes 8

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Pan de sal is a favorite of Filipinos. These rolls are also called the bread of salt. Though these are classified as breakfast rolls, they are 'anytime' rolls. These rolls typically contain eggs which I have replaced with yogurt here. 

P for Pan De Sal from Philippines..

The previous posts in this series are here for reference..

A for An Pan - A Sweet Bread From Japan
B for Broa - A Rustic Bread From Portugal
C for Ciabatta - A White Bread From Italy
D for Date And Walnut Bread - A Traditional Bread From Scotland
E for Epi - The Wheat Stalk Bread from France
F for Focaccia Caprese - A Flatbread From Italy
G for Gai Mei Bao ~ Cocktail Buns - China or Hong Kong
H for Hokkaido Milk Buns - Japan

I for Iced Buns - Britain
J for Jam Bread - USA

K for Khaliat Nahal ~ A Honey Comb Bread - Middle East 
L for Ladi Pav - India
M for Mojicones - Sweet Dinner Rolls From Columbia

N for Nissua ~ A Cardamom Bread From Finland 

O for Osterbrot ~ Easter Bread From Germany

Recipe Source here
Ingredients - 

Milk 1 cup
Active Dry Yeast 1/2 Tbsp
Butter 2 Tbsp
All Purpose Flour or Bread Flour 2 1/2 cups + more if needed
Yogurt 2 Tbsp
Sugar 1/4 cup
Salt 1 tsp



Method Of Preparation -


Warm about 1/2 cup of milk with 1 teaspoon of sugar and add yeast to it. Set aside in a warm place for the yeast to froth up.

Meanwhile, heat up the remaining milk with butter and sugar until warm.

In a stand mixer add the flour, salt and the remaining sugar. Pour in the milk with the yeast and the milk with the butter. Mix in the yogurt as well.

Knead for about 10-12 minutes until the dough is soft and pliable.

Roll the dough in an oiled bowl, cover it and set in a warm place until it gets doubled. [about 90 minutes].

Punch down the dough, and divide the dough into small portions as per preference. [I made 7 portions]

Roll them into round bun shapes and arrange them in a greased baking pan. Cover and set aside for a second rise.[About 45 minutes].

Preheat the oven to 400 °F and bake in the middle rack for about 20 minutes or until the tops are golden brown.

Remove and brush with butter and enjoy the dinner milk rolls.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75




Preparation Time 20 minutes + Resting time 2 hours and 15 minutes + Baking time 20 minutes
Makes 7 rolls

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Osterbrot

When I was listing down the bakes for this series, I was thinking on the lines of O for Olive, Oats or Onion. I had in fact come up with a number of names as well. But one look at this bread at Gayathri's space, made me put all the options aside. 

To be frank, the almonds, raisins, and the citrus zest is one of my irresistible combinations. This bread just called out to me and I am very glad I had baked this as we thoroughly loved this cake like bread studded with nuts and raisins.

O for Osterbrot is a German Easter Bread which is cake like and soft.

Here is the list of breads and rolls which have been part of this Mega Marathon..

A for An Pan - A Sweet Bread From Japan
B for Broa - A Rustic Bread From Portugal
C for Ciabatta - A White Bread From Italy
D for Date And Walnut Bread - A Traditional Bread From Scotland
E for Epi - The Wheat Stalk Bread from France
F for Focaccia Caprese - A Flatbread From Italy
G for Gai Mei Bao ~ Cocktail Buns - China or Hong Kong
H for Hokkaido Milk Buns - Japan

I for Iced Buns - Britain
J for Jam Bread - USA

K for Khaliat Nahal ~ A Honey Comb Bread - Middle East 
L for Ladi Pav - India

M for Mojicones - Sweet Dinner Rolls From Columbia

N for Nissua ~ A Cardamom Bread From Finland 

Recipe Source here
Ingredients - 
Additives - 
Raisins 1 cup ( I used chopped dates and raisins)
Almonds 1/4 cup
Milk 1/3 cup
For The Sponge - 
Cake Flour 1 cup + 2 Tbsp (see notes)
Instant Yeast 1/4 tsp (I used Active Dry Yeast)
Cold Milk 2/3 cup
For The Dough - 
Cake Flour* 1 cup + 2 Tbsp (see notes)
Sugar 3 Tbsp
Active Dry Yeast 1 tsp
Salt 1/2 tsp
Butter 3 Tbsp
Lemon/ Orange Zest 1 tsp
Milk 1/3 cup (The drained milk after soaking the deskinning the almonds)
Apple Cider Vinegar 1 tsp

*I used a combination of All purpose flour and Whole Wheat flour to make cake flour at home (1 cup of cake flour = 2/3 cup all purpose flour + 1/3 cup whole wheat flour + 1 tsp of cornstarch)


Osterbrot

Method Of Preparation -

Soak the raisins in 1 cup of warm water for 30 minutes. Discard the water and set aside the soaked and drained raisins.

Soak the almonds in 1/3 cup of warm milk for about 30 minutes. Drain the milk and reserve it for further use. De-skin the almonds and chop half of them to be put in the dough and slice the other half to be used as a topping for the bread.

For the sponge - 
In warm milk, add a teaspoon of sugar and yeast. Set aside for the yeast to froth up.

Mix in the flour to make a soft dough.

Cover the sponge with cling wrap and set aside in a warm place to double for about 2 hours.

For the Dough - 
Mix the milk and apple cider vinegar and let it stand for 5 minutes.

To the sponge add the flour, sugar, salt, yeast. [ I used Active Dry yeast but forgot to proof it here and directly added to the flour - I don't think it affected the bread at all]

Mix in the milk-apple cider vinegar mixture to the flour.
Add the butter, raisins, almonds and lemon zest. Knead to incorporate.
[The dough was very sticky and difficult to knead.]

Dust the counter with flour and knead the dough for 10 minutes.

Shape the dough into a round loaf, cover it and let it rest for 30 minutes.

Preheat oven to 400 °F. Place a baking pan in the lower shelf of oven.

Place the round shaped loaf on a greased/lined baking tray. 

Make a cross slit about 1/4th of an inch deep on top.

Brush the top with milk and sprinkle sliced almonds evenly.

Place the tray with the loaf in the middle rack.

Pour boiling water into the deep tray in the lower shelf and close the oven immediately.

Bake for 45 minutes. If you feel that the bread’s crust is browning fast, then cover it with a foil and bake. 

[I had to bake for 48 minutes and at 37 minutes I felt that the crust was browning faster. After I tested with a toothpick and found that the insides were still raw, I covered the pan with aluminium foil and baked for another 11 minutes.]

Cool on a wire rack completely before slicing.


We enjoyed the bread by toasting it further until crisp.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75




Preparation Time 10 min + 2 1/2 hors resting time + 48-50 minutes baking time
Makes an 8 inch round loaf

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Nissua


We have just crossed the half way mark of this mega marathon of ABC Baking around the world. We are starting a new week today with the letter, N. N for Nissua ~ A Cardamom Bread from Finland.

This Holiday bread flavored with Cardamom is traditionally made both in Finland and Sweden. In Finland it is also called as Pulla whereas in Sweden it is known as Kardemummabr√∂d. 

Trust me when I say that this Cardamom flavored bread was a pleasure to have and the whole house was smelling divine.
I wish I had baked a larger batch of this bread. But since I have been baking too many breads, I guess it is okay to bake in smaller batches to spare some extra calories :).

Before we go over to the recipe, here are the bakes from the past fortnight..

A for An Pan - A Sweet Bread From Japan
B for Broa - A Rustic Bread From Portugal
C for Ciabatta - A White Bread From Italy
D for Date And Walnut Bread - A Traditional Bread From Scotland
E for Epi - The Wheat Stalk Bread from France
F for Focaccia Caprese - A Flatbread From Italy
G for Gai Mei Bao ~ Cocktail Buns - China or Hong Kong
H for Hokkaido Milk Buns - Japan

I for Iced Buns - Britain
J for Jam Bread - USA

K for Khaliat Nahal ~ A Honey Comb Bread - Middle East 
L for Ladi Pav - India

M for Mojicones - Sweet Dinner Rolls From Columbia

Nissua


Recipe Source here and here
Ingredients - 

Bread Flour 2 cups
Salt a pinch
Active Dry Yeast 1 tsp
Sugar 1/4 cup
Warm Water 1/4 cup
Cardamom Powder 1 tsp
Milk 1 cup
Butter 3 Tbsp


Nissua

Method Of Preparation -


Sprinkle a teaspoon of sugar in warm water and yeast. Let it rest in a warm place for about 8-10 minutes until it froths up.

Meanwhile in a stand mixer bowl, add the flour, salt, sugar, cardamom powder, warm milk and butter.

Pour in the yeast solution and knead for about 8-10 minutes until the dough is smooth and elastic.

Set the dough aside in an oiled bowl, covered well in a warm place until it doubles (about 1-2 hours)

Punch down the dough and divide into 12 equal portions (as I wanted smaller breads).

Knead each portion and roll them into 9 inch ropes.

Take three ropes at a time and braid them together tucking the ends securely.


Nissua - Preparation

Place the braids on a parchment lined tray, cover loosely and set aside for a second rise. (About 30 minutes)

Preheat the oven to 400 °F. 

Brush the braids with milk and bake them for 20 minutes or until the tops are golden brown.

Remove from the oven, brush with with butter and enjoy as per preference. 


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75




Preparation Time 20 minutes + Resting Time 2 hours + Baking Time 20-25 minutes
Makes 4 small braided breads

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