Saturday, March 31, 2012

Daring Bakers March 2012: Dutch Crunch Bread

Dutch Crunch Bread is the perfect sandwich roll!! Thanks to the Daring Bakers, I was able to enjoy creating another new bread at home. We loved the result and this recipe is will be a go to recipe for me every time I want to do home made burgers. I modified this recipe to suit our dietary requirements and taste. I used half all purpose and half whole wheat flour, added a tablespoon and a half of vital wheat gluten for the roll itself. For the crunch topping, I used dark Japanese style toasted sesame oil. It did wonders for the taste and the fragrance of the crunch!!

I loaded the crunch topping onto the roll 30 minutes after the second rise and baked the rolls for 45 minutes. The topping spread across my baking tray and I got of crunchy bits of topping to nibble on besides a delicious bread.

Once the rolls cooled down, I sliced them, gently toasted them in the oven topped with some butter and Muenster cheese, loaded them with sliced tomatoes, avocado, and cucumber, and topped the whole with a spicy black bean burger, and hot pickles. Delicious!!

Click here for the complete March 2012 Daring Bakers Challenge.

Post Script: Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.

Friday, March 23, 2012

Katachi Amti | Chana Dal Amti | Spicy Split Bengal Gram Soup

Katachi Amti  is the famous spicy lentil accompaniment for Puran Poli. The combination is a festive treat and this year I had made both for Holi. And as today is the first day of the Navratris, Ugadi, and Gudi Padwa, Katachi Amti with Puran Poli would make the perfect meal. This version of Amti is a little different from those I have made previously. This time I chose to make the masala for the Amti with raw spices. I brought together the Khara | Saabot Masalas | Whole Spices and ground them without dry roasting them first. This lent a very fresh and mellow taste to the Amti. The aroma was also very delicate and went beautifully with the cardamom and sweetness of the Puran Poli.

Monday, March 12, 2012

Khara Biscuits | Masala Biscuits | Indian Spice Crackers

Khara Biscuits are a typically Indian bakery biscuit. Khara means salty or savoury, and this biscuit could be spicy too depending on where in India you buy it. Like the Nan Khatai, Khara Biscuits are a wonderful accompaniment to hot sweet tea and are often served at tea time in small local bakeries hot out of the oven. These biscuits can be of two types. One is crunchy on the outside and flaky within and is usually made with a puff pastry kind of dough. The other is made with a biscuit or cookie dough and is crumbly and soft. Both are equally delicious!! I made a batch of these for Holi this year with some mint and cilantro. They turned out just yummy.