Eggless Pesto Rolls with Homemade Pesto

There was a time when the Yeast monster gave me nightmares,not anymore.I started baking with those uneven granules of Yeast which required heaps of luck,more than a warm atmosphere to rise.Now good quality yeast is available aplenty in our part of the world too and you just need a good recipe,some time in hand(bread baking is time consuming!)and confidence.

One recipe which never NEVER fails for me is this Garlic Pull-apart bread rolls.I still remember when I baked it,it was too much of a success to me.I just couldn't believe that the soft and so-bakery-like bread could be baked at home,just like that!

When Nags posted a Pesto version,I bookmarked it to try immediately.Only,there was no Pesto at home.I haven't tried making/eating pesto but had heard so many people raving about it.Decided to harvest my basil pot and made a batch of Homemade Pesto.Though I didn't like it initially(probably because of the taste of raw garlic)it tasted delicious when baked as a filling for this bread.

If you are scared of yeast and are intimidated at the thought of baking bread,I'd suggest you start with this one.It gives perfect results every single time!

Eggless Pesto Rolls with Homemade Pesto
Recipe source - Nags;Original recipe - Suhaina

Ingredients

Maida/All purpose flour - 1 cup
Atta/Whole wheat flour - 1/2 cup
Vital wheat gluten - 1 1/2 tsp(optional)
Salt to taste
Warm water - 1/2 cup
Instant Yeast - 1/2 tbsp(I used Mauripan)
Sugar - 1 tbsp
Olive oil - 1 tbsp
Basil Pesto - 1 cup
Amul Cheese cube - 1,grated(optional)

Method

 
Mix together warm water,sugar and yeast in a bowl and let it proof for about 5-7 minutes.It should bubble and froth up within minutes,if not start afresh.
 
Mix together both the flours,gluten,salt and yeast mix till you get a slightly sticky dough.
 
Add oil and knead for 5-7 minutes till you get a smooth dough.
Cover the dough with a cling film or a kitchen towel and allow to proof for 40-45 minutes.
Grease a baking pan or a loaf tin with butter.

 
Knock down the air in the dough and divide the dough into two equal portions.
Roll one half of the dough on a floured surface using a rolling pin to a rough rectangle.

Spread about half of the pesto on one side.Add grated cheese on top(if using)

 
Roll from one end as you would for a swiss roll.

Cut the roll into half and further into two making it four rolls.

 
Now place the rolls with the cut side up in the greased pan. 
Repeat the same procedure for the remaining dough. 

Allow to rise for another 20 minutes. In the mean time preheat the oven to 180C / 375F.

Bake for 20-25 minutes or till the top has become golden brown.

Yeastspotted!

Notes

• The recipe is a very simple one,perfect for beginner yeast bakers.Of course,it all depends on the quality of the yeast you use.Make sure you use a fresh batch of yeast.I use Mauripan Yeast sachets.
• The yeast granules can be directly added with the flour,but I always take the tried and tested route of proofing the yeast first and then kneading the dough.
• Knead the dough for at least 5 minutes to develop gluten.This creates soft and fluffy rolls.
• Every oven is different so baking times may vary.

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Pink Guava Milkshake

Hope everyone of you had a great start to the new year.I did,with a short visit to hometown,a family function,some shopping and quality time spent with folks.On the downside however is the amount of weight I've piled on.Why oh why has every January has to start with a weight loss regime charted out..hmm.

Moving on,what does the color Pink remind you of?If you ask me,I would say baby girls,sugar candies,strawberries and so much more.I grew up in a generation where all-girls-wear-pink was not all that fashionable.Even if it were,my parents made sure I was not aware of that:).

So when I saw this baby pink milkshake made by my sis-in-law I instantly fell in love with it.More so because it was my brothers concoction:).Now if you tell me milkshakes made with Pink guava is very common and very next-door,I might just act dumb,got to give credit to my brother,right?

Pink Guava Milkshake

Ingredients

Pink Guava - 4-5,chopped(with skin)
Milk - 500ml,boiled and cooled
Sugar - 5 tbsp

Method

 
In a blender mix together guava,milk and sugar and pulse till you get a smooth milkshake.

Strain and serve chilled.

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Dark Fudgy Brownies | Easy Baking Recipes

Wishing every one of you a very Happy new Year!

So,the Mayan calendar didn't work after all and we are well into 2013 before even we blinked our eye.Time seems to have flown past without our knowledge,I mean isn't it only few days back we wished each other a Happy New Year,apparently,that was a year back!

No New year is complete without a sweet start.Ok,the resolutions on one side and a sweet platter of Brownies on one.I have no doubt which one I am going to choose.Resolutions are so passé:)

I have lost count of how many go-to brownie recipes I have these days.For a while I did stick to baking only these but now I am open to any recipe which claims to be rich,dark and fudgy.A while back,when Ria was in town,she gave us a small goodie bag which had a slice of these delicious brownies.I loved the crusty top and soft and gooey insides and fell in love with brownies all over again.

I had started out thinking I'm gonna bake those,but owing to the quantity of butter(especially after the xmas and New year binge!)stuck to this one.This one is no fat-free recipe from any angle,but you know;))

Dark Fudgy Brownies
Recipe source - Dessert First

Ingredients

Dark Chocolate - 150 gms
Milk Chocolate - 90 gms
Butter - 75 gms
Instant Coffee powder - 1 tsp
Eggs - 2
Vanilla extract - 1 tsp
Sugar - 1 cup
Dark cocoa powder - 3 tbsp
Salt - a pinch
Flour - 1/3 cup
Chocolate chunks - 1/3 cup
Walnuts - 1/4 cup,chopped

Method

Preheat oven to 180C.Grease and line an 8' square baking tin.
 
In a micro-proof bowl,melt both the chocolates for 1 minute on full power(alternately,you can follow the double boil method).
Mix in the butter and microwave again for 1 minute on full power.
Mix in the coffee powder and beat well till you get a smooth glossy mixture.If any chocolate chunks remain,microwave again at 30 second intervals.
Keep aside to cool.
 
In another bowl,beat together eggs,vanilla and sugar till thick and light in colour.
 
Mix in the cocoa powder,salt and flour to combine.
Add the melted and cooled chocolate-butter mixture and stir till you get a smooth,thick batter.
Stir in the chopped chocolate and walnuts and pour into the prepared baking tin.
 
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.Do not over bake.
Let it cool on a wire rack or even better if you can refrigerate it for 30 minutes to an hour and cut it to get neat,even slices.
Just before you serve,microwave the brownies for 15 seconds to get a gooey,rich brownie which has 'sin' written all over it:)

Any mention of Brownie reminds me of my darling niece who flips on the same and thinks "Dipachi'(as she calls me) makes the best brownies in the world.Only kids can think like that,I feel:).No visit to Bangalore is complete without a batch of brownies baked for the darling candy in my life.She celebrates her birthday today and I wish her all the happiness in the world with a huge batch of brownies going her way:).

Happy Birthday Meghana!

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