Tuesday, June 13, 2017

Peanut Brittle Ring Bread #BreadBakers



  For this month’s Bread Bakers the theme choosen by was Baking with Nuts or Nut flour…….

 I thought of using Peanut in my bread. I made this Sweet brittle with peanut and coconut , stuffed this in the ring shaped bread and baked this sweet bread.





Requirements :

All purpose flour – 3 cup
Salt – 1 tsp
Sugar – 2 tbs
Instant Dry Yeast  - 2 ½ tbs
Lukewarm water – 1 ½ cup
Butter – 1 tbs

For peanut Brittle  :

Peanut – 1 cup
Grated fresh coconut – ½ cup
White sugar – 4 tbs
Brown sugar – 6 tbs
Clarified butter – 1 tsp

Method :

In a bowl , mix together flour , salt , sugar and yeast .

To this add the lukewarm water and mix the dough.
Knead the dough for 15 minutes or till the dough becomes soft and smooth.
Add the butter and knead again.
Place the dough in a oiled bowl and let it double for two hour.

Making of peanut Brittle :

In a pan , add the peanuts and roast till the nice flavor comes.
Let it cool and de-skin the peanuts.
Add the de- skinned peanuts and sugar , heat in a slow flame . The sugar melts and starts to caramelize , mix well.

Add in the brown sugar and let it melt and coats well with the peanuts.

Now , add the freshly grated coconut and give a quick stir  followed by clarified butter . Take off flame and let it cool.

 Take the doubled dough and knead once.



  Roll the whole dough in an elongated  way  , to fit the ring mould pan .

Place the cooled peanut brittle on one half of the elongated dough and roll in to a cylinder.



Place this shaped bread in the ring mould pan.
Bake the bread in a preheated oven @ 200* C for 40 minutes.




Let the bread cool in the rack.
Cut into slices and serve.



Peanut brittle bread is ready to serve.




Note :
     We  can make this peanut brittle without coconut too. I added coconut to avoid the brittle becomes hard.

  If fresh grated coconut is not available , can use dessicated coconut.


This month's BreadBakers' theme is Breads with Nut Meals and Nut Flours inspired bread, hosted by Cindy at http://www.cindysrecipesandwritings.com" target="_blank" rel="noopener noreferrer">Cindy’s Recipes and Writings
.


Enjoy all these creative breads using nut meals and nut flours from The Bread Bakers Group!


  • Almond Blueberry Banana Bread by Stacy at Food Lust People Love.
  • Almond Butter Chocolate Chip Muffins by Pavani at Cook's Hideout.
  • Almond Flour Bread by Robin at A Shaggy Dough Story.
  • Almond Flour Sandwich Buns by Gayathri at Gayathri’s Cook Spot.
  • Almond Pear Bread by Cindy at Cindy’s Recipes and Writings.
  • Carrot Nut Bread by Mayuri at
  • Citrus Bread with Macadamia Nuts by Wendy at A Day in the Life on the Farm.
  • Fig and Walnut Bread by Karen at Karen’s Kitchen Stories.
  • Fig Date Walnut Bread by Sneha at Sneha's Recipe.
  • Mixed Berry Almond Loaf  by Namita at Ambrosia.
  • Peanut Brittle Ring Bread by Sharanya at Sara’s Tasty Buds.
  • Peanut Butter Breakfast Loaf by Sue at Palatable Pastime.
  • Quick Almond Bread by Kalyani at Sizzling Tastebuds.
  • Whole Grain Date Walnut Bread  by Sona at Spill the Spices.




  • #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

    We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.



    BreadBakers

    Wednesday, May 31, 2017

    Brinjal Stuffed Flower Buns





     Stuffed buns are a great choice for travels as it is easy to carry and can be a wholesome meal. This brinjal stuffed buns has become my favorite.





      Though many won’t like this wonderful veggie. It is rich in nutrients and the nutrients present in brinjal is equivalent to those present in Egg. As it is called in US as eggplant , it confirms that.

     For this May 2017 , Ssshhhh secretly cooking I was paired with my favourite blogger and friend Priya of Priya’s Menu . The theme was stuffed and the secret ingredients I got were Brinjal and herb of my choice.



    I made this Brinjal stuffed  bread with mixed Italian herbs.




    Requirements :
    All purpose flour – 3 cup
    Instant Dry Yeast – 2 tbs
    Salt – 1 tsp
    Sugar – 2 tbs
    Luke warm water – ½ cup
    Lukewarm milk – 1 cup
    Butter – 1 tsp
    Stuffing :
    Brinjal chopped – 1 cup
    Capsicum chopped – ½ cup
    Oil – 1 tsp
    Onion – 1
    Garlic – 5 cloves
    Chilli powder – 1 tsp
    Salt to taste
    Tomato sauce – 4 tbs
    Mixed Italian Herb – ½ tsp



    Method :

    In a bowl , mix together flour , salt , sugar and dry yeast together.




    Add in the lukewarm water and milk and mix well.
    Knead the dough for ten minutes till the dough becomes soft and smooth.
    Add in the butter and knead again.
    Place the dough in a oiled bowl and cover the dough.
    Let the dough rise for two hour or till the dough doubles in volume.

    Stuffing :

    Chop onion and garlic.
    Heat oil in a pan , add the chopped onion and garlic , sauté till the onion becomes translucent.
    Add the chopped brinjal and sauté well.
    Add the chilli powder and salt , cook in medium flame.
    When the brinjal becomes tender and cooked , add the tomato sauce , chopped capsicum  and mixed Italian herb , mix well.
    Let the stuffing cool.

    Divide the dough into twelve equal parts.
    Roll each dough , stuff a spoonful of stuffing and shape into round buns.


    Shape all the rolls and place on the baking tray.
    With a sharp knife make four slit on top of each bun and let the buns for second rise.


    Brush each bun with butter and sprinkle sesame seeds on top.
    Bake the buns in the preheated oven @ 200*C for 20 minutes.



    Let the buns cool on the rack and serve.
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    Brinjal stuffed flower buns are ready to serve.


    Thursday, May 18, 2017

    Grape popsicle / Grape Ice Pops / Thratchai kuchi Ice


     

       Grape is a common fruit available around the world. Popsicles are known in Tamil Nadu as Kuchi Ice. They are many flavours of Kuchi Ice. When summer begins say by March itself small vendors in bicycle with a wooden box filled with ice blocks with the different flavoured popsicles will blow horn in the streets. We kids will be eagerly waiting to get our favourite Popsicle.





    Requirements :
    Black grapes – ¼ kg
    Sugar / honey  – 2 tbs ( optional )
    Salt a pinch ( To enhance sweetness )


    Method :
    Wash the grapes and pat dry .
    Grind the grapes   and strain the juice.
    Mix in the sugar / honey to the juice.
    Pour the juice into popsicle mould.
    I used small plastic cups as I don’t have  popsicle mould . you can use paper cups.
    Cover with aluminum foil and insert the popsicle stick.
    Keep in the refrigerator at the freezer compartment for 6 – 7 hours or overnight.
    Take out before serving. Unmould by showing the outside of the cups in running water.
     For me three small popsicles were made with the above quantity.




    Grape popsicles are ready to serve.
    Chef’s suggestion :
     Adding a pinch of salt to sweet dishes  enhance the sweetness.

     To this popsicle quarter teaspoon of chat masala can be added to make – masala popsicle.