Baking with Merry

Reposting my earlier post on Whole Wheat Garlic Pull-Apart Rolls for Aparna 's We Knead to Bake Event .     Whole Wheat Garlic Pull-Apart Rolls Ingredients: Recipe Source: Easycooking Whole Wheat Flour/Atta - 1 cup All-purpose Flour/Maida - 1 cup Lukewarm water - 1 cup Dry yeast - 1 tsp Sugar - 2 tsp Salt - to taste Olive Oil - 2 tsp For Garlic spread Olive Oil - 2tbsp* Garlic cloves - 4-5 finely chopped Green chilly - 1 finely chopped Method: Mix together warm water,sugar,salt and yeast and keep aside for 5-10 minutes to froth. In a bowl, add atta and maida. Pour in the yeast mixture along with olive oil, little at a time and knead the dough to form a smooth dough. (You may not require the entire quantity so add as required) Knead the dough for 5-7 minutes or till the dough becomes smooth and elastic. (Add flour a tsp or two if you feel the dough is too sticky) . Coat the bowl with some olive oil and place the doug

Well, I am not crazy about doughnuts, but I do munch on them, given a chance. Usually, doughnuts are deep-fried, which makes them calorie laden. And so when I decided to make doughnuts, I decided to bake it. As usual, Google helped me in my search for baked doughnuts. Heidi of 101 cookbooks had baked doughnuts and followed her recipe to the core. As I said before , breads have never disappointed me. This time too it was no difference. Ingredients: Recipe Source: 101 Cookbooks For Dough Warm milk - 1 1/3 cups (divided) Yeast - 2 1/4 tsps Butter - 2 tbsps Sugar - 2/3 cup Eggs - 2 All purpose flour - 5 cups Nutmeg, grated - a pinch Salt - 1 tsp For decoration Butter, melted - 1/2 cup Sugar - 1 1/2 cups Cinnamon - 1 tbsp (optional) Method: Place 1/3 cup of warm milk in a big bowl. Stir in the yeast and set aside for 5 mins or so for the yeast to bloom. Stir melted butter and sugar and the remaining cup of warm milk in a bowl. Add this to the bloomed yeast

Unlike cakes, breads have never disappointed me. So, this year, as a part of my NY Resolution, I have decided to concentrate more on baking with yeast. So to start off, I baked this brioche bread and it turned out quite well. Now, you can find different variations of brioche if you google for it. I choose to bake the one which had come in the latest issue of Vanitha Pachakam.   Ingredients: Recipe Source: Vanitha Pachakam (Issue:Dec 2012-Mar 2013) 1. All purpose flour - 500 gm     Sugar - 90 gm     Salt - 10 gm     Dry Yeast - 10 gm     Butter - 125 gm     Eggs - 2     Milk - 100 ml 2. Cardamom/Nutmeg powder - 4 gm 3. Golden raisins - 5 gms   Method: Mix all the ingredients listed under #1 in a large bowl and knead the dough. Add the 2nd and 3rd ingredients to the above mixture and knead well to form a smooth dough. Place the dough in a loaf tin and cover it with a clean wet cloth. Allow the dough to proof for 2 - 2 1/2 hrs or until i