KAMBU / PEARL MILLET DRY FRUITS BREAD

Ingredients:

Kambu / pearl millet flour - 1 3/4 cup

Non-bleached all purpose flour - 1 3/4 cup

Sugar - 1/4 cup

Butter - 1/4 cup

Milk - 1 cup and more if needed

A pinch of salt

Active dry yeast - 7 grams

Raisins, candied orange peel, candied lemon peel, tutti fruity - each 1/4 cup

Preparation:

Take both flours, yeast and salt in a large bowl.

Warm together milk, butter and sugar until sugar dissolves and the mixture is warm enough to raise the flour but not hot.

Now mix this to the flour mixture and make a stiff dough. If necessary add more flour or warm milk. 

Finally add the mixed peel and raisins.

When mixed well cover and allow to raise it double.

Again mix well and shape it to a bread and allow to raise again. This can be placed in a sandwich tin too. In this mean time pre-heat the oven to 200 degrees Celsius.

When the dough is raised to double, brush milk over and bake for about 20 to 30 minutes. It takes about 30 minutes in a tin. This one is done in 25 minutes.

Cool in a cooling rack and serve.

MULTI GRAINS SANDWICH BREAD

Ingredients:

Non bleached all purpose flour - 3 cups
Dark whole wheat flour - 1 cup
Finger millet/ragi flour - 1 cup
Pearl millet/ kambu / bajri flour - 1/2 cup
Great millet/ white cholam / jowar flour - 1/2 cup
Butter - 40 grams
Active dry yeast - 2 tbsp
Sugar - 2 tbsp
Salt to taste
Water (luke warm) - 1 cup
Milk - 1 to 1 1/2 cups

Preparation:

Take all the flour together in a big vessel.


Melt butter and set aside.
Mix sugar yeast in luke warm water and allow it to prove.


Add salt to the flour mixture and mix well.
When yeast mixture is raised, add butter and yeast mixture to the flour mixture and mix well. Add milk little by little and knead to a non sticky dough. The consistency is similar to chapathi dough.


Now make a ball and allow the dough to raise by covering with a damp cloth.
After about 1 hour the dough will be doubled.


Now knead again and roll to the size of bread loaf pan. My pan is a bigger one so I prepared one loaf. But if you are using a smaller one then two pans needed.


Now again cover with damp cloth and allow to raise.


In the mean time pre-heat the oven to 175 degrees Celsius for half an hour. When the dough is doubled bake for about half an hour. To check whether the bread is done, just tap the bottom of the pan. If it sounds hallow then the bread is ready. This is a perfect sandwich bread suitable for any toast, sandwich or simply with butter.

APPLE CHERRY SWEET BUN

Ingredients:
All purpose flour - 1 cup
Warm milk - 1/2 cup + a little more to make dough
Dry yeast - 1 tsp
Salt to taste
Butter - 1 tbsp
Apple - 1 (Remove skin and chop)
Canned sour cherry - 1/2 cup
Liquid from the can - 1/2 cup
Honey - 2 tbsp
Cinnamon powder - a pinch

Preparation:
Add yeast in warm milk and allow it to prove for about 10 minutes. When it is raised Mix with flour and salt to make a stiff, non-sticky dough. If more milk needed add warm milk.


Cover with damp cloth and allow it to raise for 1 hour. In the mean time prepare the stuffing.
Heat butter in a pan and add apple pieces.


When it is cooked add cherries and mix well. Now add the liquid from the can, honey and cinnamon powder. Mix well until it is thickened. Remove from heat and allow to cool.
Pre-heat oven at 180 degrees Celsius.


The dough is now raised.


Now make 4 balls of the dough and stuff with the apple cherry mix.
Bake for 10 - 15 minutes until golden.


When done brush with butter.


Now ready to serve.

TOAST BREAD WITH VEGGIES

This is also my daughters own recipe, She asked me to toast bread, grate carrots and coconut and to chop red bell peppers. She prepared and had. and then said tasty ma.

Ingredients:

Toast bread - 2 slices

Butter to toast the bread

Freshly grated coconut - 2 tbsp

Grated carrots - 4 tbsp

Chopped red bell peppers - 2 tbsp

Grated emmental cheese - 2 tbsp (If emmental is not available any nutty semi hard cheese can be used)

Preparation:

Toast the bread slices with butter.

Mix together coconut and carrots. Now spread this mix over the slices. 

Now sprinkle chopped red bell peppers.

Finally sprinkle cheese and enjoy.

QUICK SAUSAGE WHEAT BREAD ROLL WITH VEGETABLES SOUR CREAM DIP

Ingredients:

For bread roll:

Whole wheat - 2 cups

Baking powder - 2 tsp

Salt to taste

Smoked sausages - 6 (if long then take 6 and cut into 2)

Beaten egg yolk for egg wash

For Dip:

Sour cream - 1 cup

Grated garlic - 1/2 tsp

Grated zucchini - 1/2 cup

Grated carrots - 1/2 cup
Grated fennel bulbs - 2 tbsp

Salt to taste

Preparation:

Preheat oven to 180 degrees Celsius. Mix baking powder and salt to wheat flour. Add water to make a stiff dough. 

Now make 6 balls out of the dough. 

Roll smoked sausages into the dough.

Shape into an oval and cut slightly over it to avoid crack.

Arrange in a tray and bake for about 20 mins until it is golden brown.

In the mean time grate the vegetables and mix with sour cream and add salt to taste.

When done serve hot.

BREAD OMELETTE

Required:
Bread-8 slices
Egg-4
Small onion-6 numbers
Green chilly-2
Salt water to taste
Fresh coriander-1 tsp

Preparation:
Beat egg with finely chopped onion, green chilly, fresh coriander and salt water. Cut out the centers with any sharp edged bowl. Heat a pan and place the bread slice with center removed. Cook in medium low flame. Pour some egg in the center. Now place the center piece and press lightly. Turn over to cook the other side. Serve hot with tomato ketch-up.

Variation:
1.Finely chopped mint can be added to the egg.
2.Big chilly (less hot variety light green chilly) can be added for good taste.
3.Yellow, green and red bell peppers can also be added to make a colorful omelette.
4.Omit coriander and add curry leaves.
5.Pour little amount egg in a pan and place whole slice over the egg and pour some more egg over the bread. When one side is cooked turn over to cook the other side.

BREAD BUTTER TOAST

Required:
Bread-8 slices
Butter-8 tsp
Sugar-6 tsp
Cardamom powder-2 pinches

Preparation:
Mix butter with sugar, butter and cardamom powder into a paste. Apply on each slice of bread. Toast in a tawa. When it becomes golden brown on one side turn and toast the other side. This becomes crispier when cools.