My third bread for the Mellow Bakers this month was Aloo Paratha – an Indian flatbread which is stuffed with a spicy potato filling. This bread was delicious, though a bit time-consuming to make. For the filling, I didn’t bother grating the potatoes but used my potato masher which worked perfectly! For the mustard oil, I couldn’t find black mustard seeds but had to work with yellow ones – I have no idea if that made a difference. Can anyone tell me what the difference is between the two? Answers as “The color” won’t be accepted, though ;o). Making the dough balls was easy, stuffing them with the potato filling balls was, too. I was a little bit afraid of the filling coming through the dough when rolling it out but this didn’t happen. I was thinking about buying ghee for brushing the bread while it cooks in the pan, but then I discovered “Butterschmalz” (clarified butter) in the back of my fridge and a quick search revealed that ghee is heated longer than Butterschmalz, but other than that they are the same. Not sure, if the result would have been even better with real ghee. Anyway, most of the breads puffed up in the pan really nicely, and we enjoyed them with Indian-spiced chicken with tomato chutney (that’s what Abby had served them with) and tamarind chutney. REALLY good!
I wasn’t mellow at all with this bread – as soon as the Mellow Bakers breads for June were announced I prepared everything for making the Vermont Sourdough – it wasn’t even June yet ;o). This post is going to be kind of mellow, though. Too many things are going on here right now, so I have to cut this a little short.
The risen loaves turned out kind of flat, but did have some oven spring. To my mind, the crust was a little too thick. Did I spray too much or not enough? No matter what, this bread is a nice bread with a distinct sourdough flavor and even though the kids had been complaining about other sour breads I had made, they did love this one!
Sara of “I like to cook” was the BBB Kitchen of the Month in April, and she asked us to bake a vegan spring bread: potato bread with chives. I have lots of chives in my backyard because I adore them. So I was more than happy to bake a bread with chives in it. Continue reading >>
Cathy of BreadExperience is the host of this month’s Bread Baking Day (BBD). She chose to have us bake “Breads in Pots” to celebrate spring. Continue reading >>
I have a confession to make… Last Wednesday I got my act together, got on the U-Bahn (subway), headed to the Galeries Lafayette in Berlin and bought the famous pain Poilâne. I was so excited about this giant 4,4 lb miche which they sold in a nice, huge paperbag (see picture below) that I could hardly wait to get home to try it.
I cut some slices for dinner, bit into one and thought: “What is all the fuss about?”. REALLY!!!! What’s wrong with me? Why am I not jumping up and down after having tasted THE bread? Is there something wrong with my tastebuds? Or is it that my German tastebuds are used to good bread (I didn’t grow up on eating wonder bread) so they don’t really realize having tasted an exceptional bread? I mean, it’s good. But not more than that. I have eaten bread like this a zillion times! Maybe I’m just blessed with a good baker here – who knows? There is one thing I know for sure: there is no need for a person living in Germany to make a detour to get this bread or to order it via the internet. Just go to a baker of your trust (Bäcker ihres Vertrauens, so to speak) who is making artisan breads.
This is my 100th post. Yes, I can’t believe I have written so many posts already. In celebration of this occasion – here’s my first GIVEAWAY. One lucky winner will receive a German specialty – 3 bars of Milka chocolate which equals almost 11 oz of yummy chocolate. There are different flavors the winner can pick from. To enter the giveaway, just leave a comment below. The winner will be selected from a random drawing. The giveaway closes on Friday, April 30, 12 pm EST. The winner will be announced on May 1st. Btw, this giveaway is NOT limited to a certain country – everybody is welcome to participate! Continue reading >>
Our Globe Trotting Bake Off went to Norway this week. Last week I baked knäckebröd from “The Great Scandinavian Baking Book” by Beatrice Ojakangas for our stop in Sweden, so I thought I could just flip through the book and check what Norwegian recipes are in there. Et voilà, I found a recipe for Norwegian Wheat Rusks. Continue reading >>