Showing posts with label yeast bread. Show all posts
Showing posts with label yeast bread. Show all posts

Tuesday, August 5, 2014

Keema (Spicy Lamb Stuffed) Naan

Keema Naan - spicy lamb cooked with peas and carrots stuffed into soft dough and cooked in a non-stick pan - makes a wonderful starter or can even star in a meal rounded out by a crunchy side salad or cucumber raita.

Food Lust People Love: Keema Naan - spicy lamb cooked with peas and carrots stuffed into soft dough and cooked in a non-stick pan - makes a wonderful starter or can even star in a meal rounded out by a crunchy side salad or cucumber raita.


This month’s Twelve Loaves challenge was to create a bread with herbs but I decided to take that one step farther along the herbaceous road and use cilantro in my dough AND in a stuffing, making a savory keema naan with ground lamb and curry spices. This is perfect summer food, cut into wedges as a starter for a party, or to take along for a picnic. I don’t have a tandoor – nor would I want to hover over one in this heat – but, though far from traditional, a non-stick pan with a tight-fitting lid works beautifully.

Many thanks to our host this month, the delightful Sherron of Simply Gourmet. If you haven’t met her yet, you need to stop on by. I love her honest life storytelling as much as I enjoy her beautiful recipes.

Note: I’ve given approximate weights for some of the ingredients in the filling, just to give you an idea of the size of my tomato, for example. Don’t dwell on this too much. A little more or a little less will not make a difference. It’s all going to cook down anyway.

Keema (Spicy Lamb Stuffed) Naan


Most folks are familiar with naan, a soft yeast dough traditionally brushed with butter or ghee and baked to brown-spotted perfection in a tandoor or cylindrical oven. A few charred bits are considered essential. Just as traditional but less well known in the western world are variations like keema naan, which is stuffed with seasoned ground meat, or Kashmiri naan, stuffed with nuts and raisins.

Ingredients
For the dough:
1 cup or 240ml tepid water
1 1/2 teaspoon sugar
2 level teaspoons or one 7g sachet dried yeast
1/2 cup or 125g active natural yoghurt at room temperature
1 teaspoon salt
1 cup or 125g strong bread flour
3 cups or 375g plain white flour
Small bunch cilantro or fresh coriander (about 3/4 oz or 20g)

For the filling:
Olive oil
7 oz or 200g ground (minced) lamb (Beef can be substituted.)
1 thumb-sized knob of fresh ginger (about 1 oz or 30g)
6 garlic cloves
1 fresh hot red chili pepper
1 medium-sized tomato (about 3 1/2 oz or 100g)
1 small carrot (about 2 oz or 55g)
1 teaspoon cayenne pepper
1 teaspoon curry powder
1/2 cup or 70g frozen peas, thawed
3/4 or 1 teaspoon salt or to taste
Small bunch cilantro or fresh coriander (about 3/4 oz or 20g)

To cook the keema naan:
4 tablespoons melted unsalted butter or ghee (clarified butter)

Method
Add the sugar and warm water into a big mixing bowl with the yeast and allow it to sit for a few minutes until it gets foamy. If it doesn’t get foamy, you need to start again with new yeast.

Cut the hard stems off of your cilantro and chop the leaves and tender stems finely.

When the yeast water is all foamy, add in the bread flour and stir well.



Add in the yogurt and salt and mix well again.


Now add in the chopped cilantro. And you know the drill: Mix well.



Add the rest of the flour, a little at a time until you have a nice medium firm dough. You should be able to poke a finger in like the Pillsbury Dough Boy commercial and it'll slowly puff back out. You may not use all of the regular flour.


Knead the dough for several minutes, either by hand or with a dough hook, until it is smooth and elastic. Set aside to rest for 30 minutes in a covered bowl, somewhere warm.



Meanwhile, peel and mince your garlic and ginger. Mince your red chili pepper. Dice your carrot into tiny cubes and chop your tomato. If your peas are still frozen, go ahead and take them out of the freezer to thaw.



As before, cut the hard stems off of your cilantro and chop the leaves and tender stems finely.



To make the filling, drizzle a little olive oil in the your pan and add the lamb. Cook it over a medium heat, breaking the lamb into tiny crumbly bits. If the pieces are too large, they will try to break through your naan when we get to the rolling out stage. Keep cooking the lamb until it is nicely browned and kind of crispy in places.

Add in the garlic, ginger and chili pepper. Cook until these soften, stirring often.

I kept mashing the meat, even at this stage, so the bits were smaller by the time this finished cooking.


Now add in the carrot and tomato, plus the cayenne and curry powder.



Cook for a few minutes and then add about a half a cup or 120ml water. Cover the pan and simmer this mixture for about 20-25 minutes. Stir the pan occasionally.

After the time is up, remove the lid and add the peas. Cook for a little while longer, until the peas are hot and all the moisture has evaporated.

Add in the salt and stir.

Mine seemed a little greasy so I drained the mixture on some paper towels. If your lamb wasn’t very fatty, you might not need this step.

Add the chopped cilantro to the mixture and stir well. I tipped mine off the paper towel and into a bowl to stir. Allow the mixture time to cool a little.



Your dough should be a nice puffy ball now! Knead it again and then divide it into four reasonably equal balls.

On a floured surface, flatten one of the balls and then roll it out into a circle of about five inches or 12cm across.

Spoon one quarter of the filling into the middle. Draw each side up to connect at the top, trying hard not to trap any air inside. Pinch the sides together and then set the ball aside, pinched side down, to rest.



Continue until all four balls are stuffed and resting. Sprinkle them with flour and cover with a tea cloth. Set your timer for 30 minutes and let them continue to rest.

When the time is up, melt your butter and start heating a non-stick skillet over a medium heat on the stove.

Gently roll out each ball to about 7 inches or 18cm in diameter. Brush lightly with the melted butter.


Place butter side down in the heated pan. Cook for just a couple of minutes until you see browning happen when you check the bottom side, then cover with a lid for a further few minutes.

Remove the lid and wipe the condensation dry with a towel.  Brush the top of the naan with melted butter. It should be puffy from the yeast dough rising in the heat.

Food Lust People Love: Keema Naan - spicy lamb cooked with peas and carrots stuffed into soft dough and cooked in a non-stick pan - makes a wonderful starter or can even star in a meal rounded out by a crunchy side salad or cucumber raita.


Now turn the naan over. Cook uncovered for a few minutes or until you see that the bottom is browning again.

Food Lust People Love: Keema Naan - spicy lamb cooked with peas and carrots stuffed into soft dough and cooked in a non-stick pan - makes a wonderful starter or can even star in a meal rounded out by a crunchy side salad or cucumber raita.
This was the first side down.
Pop the dry lid on and cook for a few more minutes until the naan is cooked through and golden on both sides. You can flip it back and forth if you need to. Keep drying the condensation off the inside of the lid so that the naan stays crispy on the outside. We want dry heat, not steaming, to go on in that pan.

Food Lust People Love: Keema Naan - spicy lamb cooked with peas and carrots stuffed into soft dough and cooked in a non-stick pan - makes a wonderful starter or can even star in a meal rounded out by a crunchy side salad or cucumber raita.
This was the second side down.


Repeat the process for the other three balls. You can keep the finished naan warm in a slow oven until they are all done, but these are great at room temperature as well. In fact, I ate leftovers cold the next day, straight from the refrigerator. Divine.

Cut the keema naan into wedges for serving. Serve this with some cucumber raita. That would be a very good thing.

Food Lust People Love: Keema Naan - spicy lamb cooked with peas and carrots stuffed into soft dough and cooked in a non-stick pan - makes a wonderful starter or can even star in a meal rounded out by a crunchy side salad or cucumber raita.


Enjoy!

If your garden is growing herbs like weeds this season, you’ll want to make a few of our wonderful herby breads! We have a great selection for you this month.


Pin it! 

Food Lust People Love: Keema Naan - spicy lamb cooked with peas and carrots stuffed into soft dough and cooked in a non-stick pan - makes a wonderful starter or can even star in a meal rounded out by a crunchy side salad or cucumber raita.




Tuesday, July 1, 2014

Crusty Caprese Loaf for #TwelveLoaves

All the gorgeousness of my favorite summer salad, baked into a lovely crusty loaf, with basil proofed in the dough, mozzarella tucked inside and, finally, a smattering of colorful little tomatoes roasting on top. 

It’s summertime and that means plentiful, flavorful tomatoes and long and leggy overgrown basil. Which makes this the perfect season for making Caprese salad. And crusty Caprese bread. This month Twelve Loaves is celebrating summer fun! We’ve got nine great recipes for you and hope you will be inspired to turn that stove or oven on, despite the heat.

What’s your favorite taste of summer? Aside from the cherries and homegrown tomatoes, mine has got to be fresh purple hull peas, which are really a type of bean. They are hard to come by most of the year but my farmers’ market in Houston has them during the summer and they are divine. A fresh bean is NOTHING like its dried cousin. If you’ve never tried them, start looking for them now. Well, right after you bake some bread, okay?

Ingredients
1/4 oz or 7g active dry yeast
1 1/2 cups or 355ml tepid water
1 teaspoon sugar
12 oz or 2 3/4 cups or 345g flour plus extra for kneading
3 oz or 3/4 cup or 85g wholemeal flour
1 teaspoon salt
11 cherry/grape tomatoes, approximate weight  4 1/4 oz or 120g
7 oz or 200g mozzarella
2g or about 10 medium-sized leaves fresh basil plus more for garnish, if desired
Olive oil

Method
Put 1/4 cup or about 30g of flour into your large mixing bowl with the sugar and yeast. Add the tepid water and stir well. Allow to proof for 10 minutes. If the yeast gets foamy, it’s all good.

Meanwhile roll your basil leaves up really tightly and slice thinly. Fancy chefs call this chiffonade and you can too.

When the yeast mixture is ready, add in the basil and stir.



Add in the rest of the flours and the salt.  Mix until well combined and you have a soft dough.

If you are using a stand mixer, change to the bread hook and knead. You may have to add a little more flour. Otherwise, remove from the mixer and knead by hand until smooth and stretchy.

Form into a nice round ball. Drizzle a little olive oil in your bowl and roll the ball around until coated with oil.



Cover the bowl and put in a warm place for a couple of hours. You can continue the process at this point or you can let it rest overnight in the refrigerator for added flavor.



If you put the dough in the refrigerator overnight (like I did) remove it and allow it to come to room temperature before proceeding.

Meanwhile you can cut your mozzarella into thick slices.



Punch down the dough and form it into a nice circle again. Put it in a greased pan.

Use a sharp knife to cut deep slits in the dough and tuck a slice of mozzarella into each.



Pierce a hole with that same sharp knife in each small tomato and push them into the dough.



Cover with a mixing bowl and put in a warm place to rise for about an hour. Set your timer for 45 minutes and preheat your oven to 375°F or 190°C when it rings.

Bake the loaf, uncovered, in your preheated oven for about 25-30 minutes or when the internal temperature of the loaf reaches 180°F or 82°C.

If you want a crusty loaf, turn the oven off and leave the bread in it for 10 more minutes. Otherwise, remove from the oven and allow to cool.


Remove from the loaf from the pan and cool completely on a rack. If you can wait that long to slice it.


Enjoy!



Check out all the beautiful summer breads we’ve been making for you!


  • Blueberry and Japanese Yuzu Citrus Muffins from Kim at NinjaBaking.com
  • Citrus Pecan Quick Bread from Renee at Magnolia Days
  • Courgette, Feta, Honey and Sesame Seeds Pull-apart Bread from Luisa at Rise of the Sourdough Preacher
  • Crusty Caprese Loaf from Stacy at Food Lust People Love
  • Fruit and Veggie Quick Bread from Felice at All That’s Left Are the Crumbs
  • Gluten Free Berry Bread from Sherron at Simply Gourmet
  • Grilled Naan Bread from Reneé at Kudos Kitchen by Reneé
  • Iron Skillet Pizza by Karen from Karen’s Kitchen Stories
  • Upside Down Banana Bread from Holly at A Baker's House 


  • Would you like to join us this month? Choose a recipe featuring the flavors of summer! Whatever you bake (yeasted, quick bread, crackers, muffins, grissini, braids, flatbreads, etc.) have fun and let's have a delicious month of seasonal bread. Let's get baking!

    If you’d like to add your recipe to the collection with the Linky Tool this month, here’s what you need to do!

    1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme!

    2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to this month’s Twelve Loaves theme – Summer Fun.

    3. Have your Twelve Loaves bread that you baked this July 2014, posted on your blog by July 31, 2014.

    #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.




    Tuesday, March 4, 2014

    Strawberry Cheesecake Sweet Bread for #TwelveLoaves

    Think brioche with a little extra sugar and cream cheese added to the sweet dough instead of butter and you get the idea of how this is going to taste. Add in some good quality strawberry jam, fresh strawberries and even more cream cheese for the perfect snack or breakfast loaf. It’s great straight out of the oven and fabulous toasted. 

    This month Twelve Loaves is baking up bread with strawberries. The whole time I was away in Uganda, I was mulling this over in my mind. I have the ability to work on and work out a recipe with one section of my mind, even while the rest of me is reading a book or shopping or bouncing along dusty trails or even cooking something else. Perhaps it’s my super power. Anyway, this came to me between wild animals and waterfalls. Would it be possible to bake a yeast bread using cream cheese instead of butter for the fat? I couldn’t wait to get home to start testing.

    I am delighted to report that not only is it possible, it’s delicious.

    Ingredients
    For the dough:
    1 packet (1/4 oz or 7g) dried yeast (I use Fleischmann’s Rapid Rise.)
    3/4 cup or 90ml whole milk
    3 cups or 375g flour
    1/2 cup or 100g sugar
    1/2 teaspoon salt
    1/4 cup or 60g full fat (not whipped) cream cheese
    1 egg yolk

    For the filling:
    1/2 cup or 120g cream cheese, chilled
    3 1/2 oz or 100g fresh strawberries (about six medium-sized)
    1/4 cup or 80g good quality strawberry jam

    Egg white to glaze
    Optional topping– about 1 oz or 25g pearl sugar

    Method
    Warm your milk slightly (I use a quick zap in the microwave.) and then add in one tablespoon of the sugar. Sprinkle on the yeast, stir and set aside for a few minutes. Your yeast should get foamy.

    Add your three cups of flour into the mixing bowl of your stand mixer with the rest of the sugar and the salt.

    Add in milk/yeast mixture along with the egg yolk and mix with the bread hook.

    It’s going to look dry and like it won’t come together.

    You may need to stop the mixer and scrape the dough off the hook and put it back in the bowl and then keep mixing but soon, you will have homogeneous soft dough.



    Now add in half of the cream cheese and mix until fully incorporated. (It’s like adding butter to brioche.)



    Now add the second half of the cream cheese and mix until it is incorporated. Form the dough into a ball with your spatula and leave to rise for about an hour in a warm place. I usually put the bowl in my kitchen sink which has been partially filled with hot water.



    Meanwhile, prepare your bread pan by greasing it with butter or non-stick spray or lining it with baking parchment. I am a huge fan of lining with parchment.

    Right before your hour rising time is up, hull and chop the strawberries. Don’t do this too far ahead or they will get wet and mushy.




    The dough after an hour rising time
    On a well-floured surface, push your dough out into a rectangle of about 14” x 12” or 34cm x 30cm.

    You can use a rolling pin if you really want to but this is a soft dough and I just pressed it out easily with my hands.


    Spread it with the strawberry jam and sprinkle on the chopped strawberries. Cut your chilled cream cheese into small cubes and scatter them out on the jam as well.




    Start rolling up the dough on the long side.

    When you have a tight roll, seam side up, fold each half into the middle.



    Gently turn the dough over and lay it fold side down in your prepared loaf pan.



    Allow to rise in a warm place for another hour, but set your timer for 45 minutes.  When it rings, preheat your oven to 350°F or 180°C.  Don’t forget to set the timer again for the last 15 minutes of rising time.

    After one hour rising time


    When your full hour is up, beat your egg white and brush it on the loaf with a soft pastry brush.


    Sprinkle with pearl sugar, if desired.

    Bake 45 minutes or until done in your preheated oven. Ever since making the peanut butter and chocolate braid http://www.foodlustpeoplelove.com/2014/02/chocolate-peanut-butter-braid.html  last month, I’ve been using David Lebovitz’s tip of measuring the internal temperature of a loaf to determine doneness. A properly baked loaf is 180°F or 82°C or in the middle.

    Remove from the oven and allow to cool for 10-15 minutes before slicing. If you can wait that long.


    Enjoy!






    February was a delicious month of Chocolate breads! Now we are ready for spring and chose Strawberries for our March theme!



    Would you like to join us this month? Choose a recipe featuring strawberries. (It could be a bread accented with fresh or dried strawberries or even strawberry preserves!) Whatever you bake (yeasted, quick bread, crackers, muffins, grissini, braids, flatbreads, etc.) have fun and let's have a delicious month of bread with strawberries. Let's get baking!

    If you’d like to add your recipe to the collection with the Linky Tool this month, here’s what you need to do!

    1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme!

    2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.

    3. Have your Twelve Loaves bread that you baked this March, 2014, posted on your blog by March 31, 2014.

    #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.  #TwelveLoaves runs so smoothly thanks to the help of the lovely Renee from Magnolia Days and this month the fabulous Alice of Hip Foodie Mom





    Sunday, January 12, 2014

    Brioche aux Pépites de Chocolat

    Brioche is a subtly sweet eggy yeast dough, kneaded with added butter.  The addition of semi-sweet or dark mini chocolate chips elevates it to favorite status for breakfast or snack time. 

    Happy birthday, Sunday Supper!  This week we are celebrating the second anniversary of the creation of Sunday Supper, a movement dedicated to getting folks back around the family dinner table, eating together.  Along with recipes, we are sharing our favorite Sunday Supper memory from the last year.  For my recipe, I decided to go back to my first Sunday Supper post and choose someone else’s recipe from that list to adapt.  I first participated just over a year ago and the theme was “bucket list.”  I tackled lemon soufflé.  As I looked through those recipes, I realized that one of my favorite bloggers, Nancy from Gotta Get Baked, had made something that was also on my bucket list:  Brioche.  So yay!  Another year and another challenge to scratch off the list!

    My favorite Sunday Supper memory really speaks about the hearts of the men and women who form this group.  It’s not even post, theme or recipe related.  One night, a couple of months back, one of our British members wrote a heartfelt plea on the Sunday Supper Facebook group wall.


    What followed were jokes and commiserations and virtual handholding.  When the next morning rolled around, she came back to thank everyone for seeing her through.  The thread ended with a comment from our wonderful leader, Isabel from Family Foodie.




    And, Isabel is exactly right:  That is what makes this group special.

    And, now on to the brioche!  I’ve given these special sweet rolls their French name because, when we lived in France, they were my daughters’ first choice of snack when we’d walk down to the local bakery of an afternoon, and that brings back another lovely memory for me.  You can’t beat brioche with little chocolate chips for a great breakfast or snack!

    Make sure to scroll down and see all the other celebratory recipes and favorite Sunday Supper memories we have for you today.

    Ingredients
    For the dough:
    4 cups or 500g flour
    1 packet (1/4 oz or 7g) dried yeast
    2/3 cup or 155ml milk
    1/3 cup or 70g sugar
    1/2 cup or 110g butter, very slightly softened
    2 eggs
    100g mini semi-sweet or dark chocolate chips

    To decorate before baking:
    1 egg yolk
    1 tablespoon milk
    About 3 tablespoons or 30g pearl sugar

    Method
    Warm your milk in the microwave by zapping it for about 30-40 seconds.  Sprinkle on the dried yeast and one teaspoon of the sugar.  Stir gently and set aside for about 10 minutes.

    In the bowl of your standing mixer, measure your flour and add in the rest of the sugar and the two eggs.  Pour in the milk/yeast mixture.

    Mix well and keep mixing until you have a nice homogeneous dough.  This gets pretty stiff and you may need to hold the mixer down if it starts to travel.  Cut your butter into chunks and add about one-third of them to the dough.

    Knead, in your mixer, until the butter is fully incorporated. (You can do this by hand but it takes some muscle and time.)

    Add the second third of the butter to the dough and knead until incorporated.

    Add the final third of the butter and knead again until incorporated.

    You should have a stretchy, silky, buttery dough.


    Form a ball with the dough and leave it in the bowl.  No need to grease the bowl, it's buttery enough.

    Cover the bowl and let the dough rise in a warm place for about an hour or until it doubles in volume.  (If you are living in a cold place, fill your sink with a few inches of hot water and set the covered bowl in there.)


    Meanwhile, prepare your 12-cup muffin pan by lining it with stiff paper cups.

    Punch down the dough and remove to a clean work surface.  Pour on the mini chocolate chips.  Fold and knead the dough until the chips are evenly distributed.

    They look like they don't want to mix it but perseverance here is key.


    Cut the dough into 12 reasonably similar pieces.



    Roll them in balls and set them inside the prepared muffin cups.


    Set aside for about an hour in a warm place to rise for the second time.  (If you live in a cold place, you can do the hot water in the sink trick again but do be careful to put just a little water so it doesn’t come up and wet the stiff paper cups and dough when you put the muffin pan in.)

    When you are about 15 minutes from the end of the second rising, preheat your oven to 350°F or 180°C.

    Beat your egg yolk with the tablespoon of milk.  When the brioche are ready to bake, brush them lightly with the egg yolk/milk mixture and sprinkle on the pearl sugar.




    Bake for 20-25 minutes or until the brioche are golden and sound a bit hollow when tapped.


    Enjoy!


    Happy 2nd Anniversary, Sunday Supper!  It's been an honor and a privilege to be a part of this wonderful group.  Look at all the other celebratory recipes and special memories my fellow members have shared!

    Brilliant Breads and Breakfast Fare:
    Amazing Appetizers and Cocktails:
    Spectacular Soups and Salads:
    Enticing Entrees:
    Decadent Desserts: