Thursday, June 27, 2013

Mixed Berries Jam & Peanut Butter Bread

I was planning to make bread from last couple of days; finally I am here again with this fascinating and yummy looking striped bread. The strip that makes the bread so colourful and tasty is made with layers of filling of berries jam and peanut butter. A slice of bread has the sweetness of jam and nuttiness of peanut butter.You cannot resist having a single slice of it at a time.

Serve: 4-6
Preparation time:  2 hrs 30 minutes (including rising time)


Dry active yeast:           7 grams
Warm milk:                   1/2 cup
Sugar:                           2 tablespoon
Olive oil:                       2 tablespoon
All-purpose flour:          2 cups (I am using multigrain bread flour)
Vanilla extract:              2 teaspoon

Mixed berries Jam:       2 tablespoon
Peanut butter:               2 tablespoon

1) Mix the milk, sugar, olive oil and yeast using a whisk.
2) Put the flour in a large bowl and make a well in between. Pour the yeast mixture into the well.
3) Using your hand, bring all the dough together and set it aside for 10 minutes.
4) Bring out the dough on a floured surface and stretch using your palm. Fold it to half and turn around 90 degrees. Repeat the process for 5- 6 times until the dough is elastic but not sticky.
5) Put it in a clean bowl, cover it up with a cling film and let it rise at a warm place for about 1 hour of it doubles in size.
6) After an hour take the dough out and punch it down a little. Divide it in 2 equal parts.
7) Roll it in a rectangle of 12" X 24" inches each.
8) Spread the jam on one sheet and peanut butter on the other. Roll it to make a log. Using a sharp knife cut in half and twist 1/2 jam and 1/2 peanut butter roll together to make two separate rolls. (Refer: picture)

9) Twist both the rolls again to make a large single log. Butter a long loaf tin and put the striped bread log in between. Cover with cling film and put it back on a warm place to rise for 30 minutes.
10) Preheat the oven 180 degree celsius. Bake it bread for about 30- 35 minutes until done and have a hard crust outside.
11) Let it cool for 30 minute before you slice and serve.


You would love to check few more Artisan Breads

I am submitting the same bread at YeastSpotting

Wednesday, June 19, 2013

French Cherry Clafoutis

Living and travelling in Europe has made me fond of lovely, French, Italian and Turkish desserts. From a no sweet person I have become a dessert lover. Today I am trying to make an authentic recipe from French origin.
Clafoutis is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.
Traditional clafoutis contain pits of the cherries. According to baking purists, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor.
(Source: Wikipedia)
You can use any other fruits or pitted preserved cherries for this recipe. Traditionally, what makes clafoutis a clafoutis are the cherries. In fact, purists may say that if there are no cherries, it is not clafoutis, rather a “flaugnarde” or “flognarde".  Adjust the sugar in the recipe according to the fruit you use.


Cherry:                   1 1/2 cup (pitted) fresh or preserved
Full cream milk:       1 cup
All purpose flour:     1/2 cup
Sugar:                      1/2 cup
Vanilla essence:        1/2 teaspoon
Egg:                         2 medium
Butter:                      1 tablespoon (melted)
Salt:                         1/4 teaspoon
Oil to spray
Powdered sugar to garnish


1) Preheat the oven at 180 degree C.
2) Spray an oven safe pan with cooking spray. Arrange the pitted cherry in the pan evenly.
3) Mix the remaining ingredients onto a smooth batter, using a whisk. You can use a blender instead for a faster process.
4) Pour the batter over the cherry and let it bake for 25 minutes.
5) Serve it warm or at room temperature with sprinkle of powdered sugar over it.


Tuesday, June 11, 2013

Twin Chocolate Panna Cotta with Espresso Jelly

If you are a coffee and chocolate person, you will definitely fall in love with this dessert. It is certainly a perfect ending of a grand feast. This recipe is a combination of white and brown chocolate with an espresso jelly topping. Just dig into the dessert and enjoy each bite of chocolate and cream with strong espresso shots.

Serve:          4

Preparation time:    3-4 hours


Brown Milk Chocolate:                  50 grams
White Milk Chocolate:                   50 grams
Instant Coffee powder:                   1 tablespoon
Gelatine Sheet:                               3 sheets (Jelly sugar for vegetarians)
Heavy Cream:                                300 grams
Sugar:                                            3 tablespoon
Star Anise:                                     1 star


1)  Heat 150 grams of heavy cream in a sauce pan. Soak the gelatine sheet in cold water for 5 minutes. Add 1 tablespoon sugar, and grated brown chocolate to the boiling cream. Reduce the heat and add gelatine. Mix it well using the whisk. Pour it in the serving glass and let it set in the refrigerator for 1 hour. I kept my serving glass and mug slanted using a muffin tin to set it diagonally.
2) After an hour, heat another 150 grams of heavy cream in a sauce pan. Soak the gelatine sheet in cold water for 5 minutes. Add 1 tablespoon sugar, star anise and grated White chocolate to the boiling cream. Reduce the heat and add gelatine. Mix it well using the whisk. Take out the star anise and pour it in the serving glass and let it set in the refrigerator for another hour.
3) After the two layers of panna cotta is set, boil half cup of water and add instant coffee powder and 2 tbsp sugar to it. Add soaked gelatin, mix well. Pour it over the panna cotta and refrigerate it until the jelly is set to serve.

4) Serve cold with some chocolate garnish if required.


Another experiment of flavours with Panna cotta 

Wednesday, June 5, 2013

Tutti frutti Biscotti (Twice Baked Italian Bread)

Biscotti is more correctly known as biscotti di Prato (English: Prato Biscuits), also known as cantuccini (English: Coffee Bread) are twice-baked biscuits originating in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven. The word originates from the Medieval Latin word biscoctus, meaning "twice-cooked/baked." It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Someone boasted that such goods would be edible for centuries. Such non-perishable food was particularly useful during journeys and wars in olden days.

Since they are very dry, biscotti traditionally are served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert with a Tuscan fortified wine called vin santo. Outside of Italy, they more frequently accompany coffee, including cappuccinos and lattes, or black tea. 
(Source: Wikipedia)

Today's recipe is a variation from the original basic recipe. I am using Tutti Frutti flavour to give this Biscotti and sweet punch. Other variations can be choco, hazelnut, almond pistachio and many more. Following double baking the biscotti can be dipped in glaze or chocolate to make it more flavoursome.
Basic Recipe minimally adapted from "Joy of Baking"

Makes:                     35 biscotti

Preparation time:       45 minutes.

Egg:                            3 large
Vanilla extract:            1 teaspoon
Granulated Sugar:        3/4 cups
All purpose flour:         2 cups
Baking powder:           1 teaspoon
Salt:                             1/4 teaspoon
Tutti Frutti:                   1/2 cup(chopped)

1) Preheat oven to 160 degrees C and line a baking sheet with parchment paper. 
2) In a bowl whisk the eggs with the vanilla extracts and sugar until pale in color.
3) In a large bowl whisk the flour with the sugar, baking powder and salt. Add the egg mixture and tutti frutti and stir until a dough forms. 
4) Divide the dough in half and on a lightly floured surface roll each half into a 6 inch long & 4 inches wide log. 
5) Place the logs to the prepared baking sheet and bake for about 35 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.
6) Transfer logs to a cutting board and, using a sharp knife, cut it into slices about 1/2 inches thick.
7) Place the slices of biscotti back on the baking sheet and bake about another 10 minutes, turn slices over, and bake for another 10 minutes or until firm and crisp. 
8) Remove from oven and let it cool. Store in an airtight container enjoy it for several weeks.