Garlic Pull apart Loaf Bread

Long time back,it was a Garlic Pull apart roll recipe which gave me so much confidence for baking bread.Yeast was an ingredient I wasn't familiar with and it took sometime before I got comfortable with it.But once you start getting friendly with yeast,there's no looking back.There are so many bread recipes available online that you will be trying one after the other!

This is one such recipe by Rianzabakes.First time I tried this recipe,I made a sweet version with cinnamon sugar filling and brushed with simple syrup.That turned out so good that I decided to try the savory version rightaway.

Here I have a made a simple one with a garlic butter filling which turned out amazing,but you can try it with so many other fillings as well.It is an amazing base recipe from which you can make different variations of the same bread.

Garlic Pull apart Loaf Bread

Ingredients

Yeast - 3/4 tsp

Sugar - 2 tsp

Milk and Water mixed(should be lukewarm) - 230 ml

All purpose flour/Maida - 350 gms

Salt - 1 tsp

Olive oil - 2 tbsp

For the garlic butter

Butter - 50 gms

Garlic - 2-3 cloves,grated

Salt - 1/2 tsp

Pepper - 1/2 tsp

Olive oil - 1 tsp

Chopped coriander leaves - 2-3 tbsp

Method

Into a bowl of a stand mixer add the yeast and sugar followed by milk and water mix.

Add in the flour and salt and knead for 2-3 minutes till you get a smooth loaf.

Add olive oil and knead well for 7-9 minutes or until the dough is smooth and passes the windowpane test.

Let the dough proof till double in an bowl smeared with olive oil(apply oil all over the dough before you keep for proofing).

The dough can be easily kneaded by hands too or even in a food processor.

Make the filling - Mix together all the ingredients for the garlic butter filling and keep aside.

Once the dough is risen,degas the dough.

Sprinkle flour on the countertop and roll the dough into a thin rectangle.

(mine measured approximately 19"/12")

Apply the garlic butter filling all over the rolled dough.

Cut into small strips of dough.Place one each on top and slowly stack in the loaf pans.The size of the strip can be as small or big according to the size of the loaf pans.

Let it proof for another 20-25 minutes or until it reaches the rim of the pan.

Preheat oven to 180C.

Bake it for 25-30minutes or until the loaf is golden brown on top and sounds hollow when tapped.

Serve warm.

Step by step Pictorial

Into a bowl of a stand mixer add the yeast and sugar 

followed by milk and water mix.

Add in the flour and 

salt and knead for 2-3 minutes till you get a smooth loaf.

Add olive oil and knead well for 7-9 minutes or 

until the dough is smooth and

passes the windowpane test.

Let the dough proof till double in an bowl smeared with olive oil(apply oil all over the dough before you keep for proofing).

Make the filling - 

Mix together all the ingredients for the garlic butter filling 

and keep aside.

Once the dough is risen,degas the dough.

Sprinkle flour on the countertop and roll the dough into a thin rectangle.

(mine measured approximately 19"/12")

Apply the garlic butter filling all over the rolled dough.

Cut into small strips of dough.Place one each on top and slowly stack in the loaf pans.

The size of the strip can be as small or big according to the size of the loaf pans.

Let it proof for another 20-25 minutes or until it reaches the rim of the pan.

Preheat oven to 180C.

Bake it for 25-30minutes or until the loaf is golden brown on top and sounds hollow when tapped.

Serve warm.

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Foolproof Chocolate Brownies

Every time I come across a Brownie recipe,I make a note in my head to try it.Having baked for a while now,I have tried a lot of brownie recipes,some successful and some not so much.One does tend to wonder though,what is the secret formula which ensures brownies come out perfect every single time you bake them?With that crinkle top,fudgy in the middle and delicious in every bite!

I had bookmarked this recipe in Facebook as well as Instagram and today I thought I'd finally try it out.There have been many reviews for this recipe and it was named Foolproof recipe so I couldn't wait to try it out myself.

The moment I opened the oven door to take the brownies out,I had a smile on my face because I was looking at the most pretty crinkle top there ever is! Though I was feeling impatient(as it smelled heavenly) I waited till it cooled down completely and that gave me pretty neat slices.

Arjun isn't fond of any nuts in the brownies so I kept it plain but I'm sure it would taste awesome with some toasted walnuts in it.

Foolproof Chocolate Brownies

Recipe Courtesy - Kruthi Bipin

Ingredients

Flour -130 gms (sifted)

Sugar - 180 gms (measure and then powder it)

Eggs - 2

Vanilla - a few drops

Dark chocolate - 140 gms

Unsalted butter - 100 gms

Method

Preheat oven to 180C.Grease and line n 8|8 inch brownie pan(square pan).

Melt together chocolate and butter and let it cool down to room temperature.

Beat together eggs,vanilla and sugar till pale and fluffy.

Mix in the cooled chocolate-butter and beat for a minute.

Add the sifted flour and beat just for a while,do not over beat.

Pour the batter into the prepared pan and bake for 25-28 minutes.

Let it cool down completely and then cut into slices.

Step by Step Method

Preheat oven to 180C.Grease and line n 8|8 inch brownie pan(square pan).

Melt together chocolate and butter and 

let it cool down to room temperature.

Beat together

eggs,

vanilla and 

sugar till pale and fluffy.

Mix in the cooled chocolate-butter and 

beat for a minute.

Add the sifted flour and beat just for a while,

do not over beat.

Pour the batter into the prepared pan and 

bake for 25-28 minutes.

Let it cool down completely and then cut into slices.

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Eggless Christmas Fruit Cake | Kerala Plum Cake Eggless

Every December I look forward to baking THE fruit cake of the year.I don't bake fruit cakes otherwise,only during Christmas time.That gives it a special charm no?I have been baking fruit cakes for the past few years and even though we do get good quality fruit cakes here and in Kerala,the joy of baking a home style fruit cake is something so special.Especially because we get to choose what to add in the cake and soak it according to our liking and then finally bake it and wait for it to mature a bit before consuming.Ah,the whole process is so fulfilling.

Personally we do not like the strong flavor of rum soaked fruits so I soak it for a shorter duration which gives me boozy fruits but not with the strong aftertaste.Last year I baked this cake and it was so good.Usually fruit cakes are slightly dense but the addition of beaten egg whites gives it the sponge texture.

I will be baking the same cake this year too,but wanted to post a new recipe here on the blog so zeroed in on this one as this recipe too is by Lekshmi Nair,whose recipe is what I followed last year.I liked the simplicity of this cake,minimal ingredients and tastes absolutely delicious.If you do not like soaking fruits in alcohol,you could do the same in orange juice or grape juice.Make sure to keep the soaked fruits refrigerated though.Plus soak it for maximum 24 hours not more than that.

Though you can consume the cake straight away once cooled,I would strongly recommend storing it overnight(or at least 6-8 hours) before cutting as it would help the flavors settle.

I really hope you try this recipe :)

Wishing you all a Merry Christmas and a Happy New Year :)

Eggless Christmas Fruit Cake | Kerala Plum Cake Eggless

Ingredients

Maida - 1 1/4 cups

Baking powder - 1/2 tsp

Baking soda - 1/2 tsp

Salt - a pinch

Caramel syrup - 1/4 cup*

Milkmaid - 1/4 cup

Curd - 1/4 cup

Brown sugar - 1/4 cup

Oil - 1/4 cup

Soaked fruit and nuts - 1 1/4 cup**

Vanilla extract - a few drops

Almond/Orange extract - a few drops

Lemon juice - 1 1/2 tsp

*Caramel syrup

Sugar - 1/2 cup

Hot water - 1/2 cup

Heat sugar in a pan till it caramelizes well.Add hot water and let it cook for 3-5 minutes on low flame till it thickens.Remove from the pan and let it cool down completely.

**Soaked fruits and nuts

You can use any combination of fruits and nuts.I have used

*Black Currants

*Sultanas

*Dates

*Tutty Frooti

*Cranberries

*Dried Pineapple

*Mixed dry fruits

*Cashewnuts and Almonds

Soak all this together(exclude nuts if you are soaking for a longer period) along with some honey,spice powders(a combination of cardamom,clove and cinnamon),Orange marmalade and Strawberry Jam(or any jam).Use as required.

Method

Preheat oven to 180C.Grease and line a 7" round pan.

In a mixing bowl add milkmaid,curd,brown sugar and oil.

Beat well till it comes together.

Sift in flour,baking powder,baking soda and salt.

Mix well and add the cooled caramel syrup.

Fold in the dried fruits and nuts and give a good mix.

Add the extracts and lemon juice and pour the batter into the lined tin.

Bake for 40-50 minutes or until a toothpick inserted into the middle of the cake comes out clean.

Let the cake cool down completely.Cover it well using aluminium foil and let it rest for a few hours.

Slice and serve.

Step by Step Tutorial

Preheat oven to 180C.Grease and line a 7" round pan.

In a mixing bowl add milkmaid,curd,brown sugar and oil.

Beat well till it comes together.

Sift in flour,baking powder,baking soda and salt.

Mix well and 

add the cooled caramel syrup.

Fold in the dried fruits and nuts and give a good mix.

Add the extracts and 

lemon juice and 

pour the batter into the lined tin.

Top with some halved cashews or almonds or leave it plain.

Bake for 40-50 minutes or until a toothpick inserted into the middle of the cake comes out clean.

Let the cake cool down completely.Cover it well using aluminium foil and let it rest for a few hours.

Slice and serve.

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