NO-KNEAD BUTTER ROLLS

If you love to make your own bread and hate to do the kneading then this No Knead Butter Rolls are for you. This is my first attempt baking no-knead bread. Inspired by Mark Bittman's Speedy No-Knead Bread, I took a challenge to bake No-Knead Bread using sweet bread.

The most significant character is that the dough is a bit gooey and not smooth compared with the kneaded ones. Firstly I intend to bake them after 4 hours, as you can see the photo but decided to let them sit for another 4 hours. At the end of 1st rise. the dough is properly fermented when it has developed a slightly darker tone and bubbles, also long thread-like strands that cling to the bowl when it is moved.

In any event, shorter rise is acceptable too if it has the above signs of good rise. After the 2nd rise, the bread has risen sufficiently if it holds the impression of your fingertip when you poke about 1/4 in deep into the dough.

Despite its sticky nature, do not add too much flour when shaping, use slightly floured hand with the help of spatula to lift the dough. After shaping, let rise another 2 hours before baking. So delighted, my effort is not wasted, No Knead Butter Rolls  were the best home made bread I ever baked!

DOUGH AFTER 4 HOURS OF FERMENTATION

SWEET RICE PUDDING

A delicious and creamy rice pudding. If you prefer your rice pudding a little sweeter, add more sugar or jaggery. If you want to know more about jaggery click here . You may also use half coconut milk and half whole milk for a slightly subtler coconut flavor. This is a great dessert to end your meal.

SWEET RICE PUDDING
Yield    :   4 servings

1 C uncooked rice
1/4 C moong dal
3 C water
1 C jaggery/sugar or to taste
1/2 C water
1 C milk
3 T ghee/oil
1/4 C cashew
1/4 C raisin
1 tsp cardamom powder
pinch of salt

METHOD

*  Wash rice and moong dal then put them in a deep pot with 3 cups of water.

*  Cover and cook until soft, stirring in between, Add in milk and salt, bring to boil again.

*  Cook jaggery with 1/2 cup water until sugar is dissolved.  Strain.

*  In a separate pan, heat the ghee, fry the cashew until light brown, add the raisin. Pour these onto rice pot.

*  Now add the jaggery, stir well and add the cardamom. Remove from heat.

*  Ready to serve.

Linking to  Rice Contest

BANANA CUSTARD PIE, EGGLESS

Banana custard pie is so easy to make yet the result always taste so delicious. It is often served as light dessert during the summer months but can also be enjoyed them as a  special treat on Easter or Valentine's Day.

If  you want, an egg can be added to the custard. Fill the pastry only 3/4 full since it will create a mess if it's overflowing. Besides an individual mini pie, you can also use your 8 in pie dish.

If you love the tropical taste of banana baked in a pie, you will really love this banana custard pie. Try one today!

CRUST

1 1/2 C all purpose flour
1/2 C plus 2 T cold butter
1 T sugar
1/4 tsp salt
3-4 T ice water
4 medium banana sliced

METHOD

Combine flour, salt, sugar in a mixing bowl. Add butter, using your finger tip crumble until it resembles fine bread crumb. Add ice water a tablespoon at a time until a dough is formed. Chill 30 minutes.

CUSTARD

1 C milk
2 T sugar
2 T custard powder
1/4 tsp vanilla extract

METHOD

Combine all the ingredients in a bowl, whisk until smooth then strain.

TO ASSEMBLE

Preheat oven @ 180 C and butter muffin/tart pan. Divide the dough into 9 balls. Press each ball into tart/muffin pan pressing the sides and bottom. Cut off excess dough. Prick bottom with a fork. Fill each pie   with banana slices, pour custard over the banana, 3/4 full.  Bake 30-35 minutes or until golden brown. Cool on pan 5 minutes. Transfer onto rack to cool.

PRAWN BALCHAO

After checking the net for prawn recipes, I was attracted to this Prawn Balchao since it has unique name and something I never heard before. This  is a classic Goan recipe using dry chili and vinegar as its ingredients.

Prawn Balchao can be served as appetizer  or a side dish with plain boiled rice or mildly spiced pulao. Since it contains vinegar, it will stay well in the fridge for up to a week.

My family really love this spicy and tangy dish, it is best suited for spicy food lovers.

SOURDOUGH PIZZA

It was long time before I had the courage to bake my first sourdough bread. It's the sense of accomplishment that comes with it when you make something all by yourselves from scratch.

Made the preferment the night before, next morning added the rest of ingredients for making pizza. It 's almost the same method for regular yeast bread but this takes longer time to rise.

For topping, you can use your favorite or check here . These are fantastic, much softer than regular pizza. Will definitely try other types of bread with sourdough!

SOURDOUGH PIZZA
Yield      10 rolls

PRE-FERMENT
1 C water
1 C all purpose flour
1/2 tsp instant yeast

Place all ingredients in a medium size glass bowl, stir with wooden spoon and let sit in a covered bowl for 4-16 hours  in warm and draft free place. Use as directed.
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Source    :     The Fresh Loaf

PIZZA DOUGH

1 1/2 C all purpose flour
All the above pre-ferment
3/4 tsp salt
4 T oil
1-3 T water
Topping

METHOD

Mix flour and the starter with salt, add in oil. Gradually add water until a dough is formed.

Knead by hand for 8 minutes until elastic. Place in a covered and oiled bowl until double for 2-3 hours.

Roll out dough into rectangle, spread with filling, roll up jelly roll style, cut using sharp knife into 10 rolls. Leave for 1 hour. Towards the end of raising time, preheat oven @ 190 C.

Bake for 20-25 minutes in a preheated oven. Remove and cool on rack. Ready to serve.

Source  :    food.com

Linking to   Bread Baking Day 37
                  Yeastspotting 3-4-11