With all the extra hours we have on our hands, it’s ideal to try a new skill or a dish that you’ve been planning to make but never really got to it. The lockdown has also led to many people wanting to bake bread at home and if you’d like to join the homemade bread bandwagon, you’re in the right place. Since there’s a low supply of bakery goods in the grocery store, it’s the perfect time to try your hand at baking freshly baked bread at home. Banana bread, Irish soda bread, Multigrain bread and more, we’ve listed five of the easiest recipes that you’ll really enjoy making.

Whole Wheat Bread

This simple whole wheat bread recipe by Blissfully Healthy is perfect for any kind of sandwich that you may want to try out.

Ingredients

3 cups of whole wheat flour
1/2 cup of oats
1 teaspoon of salt
1 teaspoon of powdered sugar
1&1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of oil (rice bran, butter anything)
2 cups of lukewarm milk

Method

  • Sieve the dry ingredients.
  • Add the milk to it n mix to form a sticky loose dough then add the oil to bring everything together.
  • Transfer to the baking tin. Sprinkle some oats or sesame on top & bake in a preheated oven for 50-60 min at 180 degree Celsius.
  • Cover the top with an aluminium foil for the last 15 min of the baking time.
  • Relish your homemade goodness.
 
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Japanese Bread Buns

Soft and fluffy, these Japanese buns by My Healthy Dish can be had for breakfast with butter or your favourite jam spread.

Ingredients

3½ cups flour
1 tbsp. honey
1 tbsp. instant yeast
¾ tsp. salt
1 egg
1 cup warm milk
2 tbsp. room temperature butter

Method

  • In a large mixing bowl add all ingredients except for the butter. Need in 1 tbsp. of butter in at a time.
  • Gently mix with your mixer or you can need by hand until dough forms a round ball.
  • Spray oil in large bowl and place dough inside to rise. Cover with plastic and wait until it doubles in size.
  • Remove dough and cut into about 1½ oz pieces and gently roll into a ball. Place them on a baking pan, cover again with plastic wrap until they double in size again.
  • Dust buns with flour.
  • Pre-heat oven to 300F˚ degrees and bake for 25 minutes
 
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Whole Wheat Banana Bread

If you haven't tried making banana bread yet, this recipe by Shivesh Bhatia is where you need to begin. It's healthy and so tasty.

Ingredients

2 cups whole wheat flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon powder
½ tsp ginger powder
½ cup softened butter
⅓ cup jaggery powder (Shakkar)
2 eggs
1+ ½ cup mashed bananas ( about 5 bananas)
1 tsp vanilla
½ cup milk
¼ cup walnuts

Method

  • Preheat oven to 180 celsius,
  • In a bowl, combine your dry ingredients- flour, baking powder, baking soda, spices and mix well.
  • In a large bowl, add butter and jaggery powder. Cream them both.
  • Once it looks fluffy, throw in your eggs and mix well.
  • Mix the bananas into the butter mix. Add the milk and mix well.
  • The batter looks curdled. Add the dry ingredients and fold them in.
  • Add the walnuts or any other nuts of your preference.
  • Shift your batter into a prepared loaf tin.
  • Bake your bread for 45-50 minutes until toothpick inserted comes out clean.
 
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Irish Soda Bread

This Cheddar cheese and rosemary Irish Soda bread by Foodness Gracious can be topped with spreads, olives and more and can make for a delicious appetizer.

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 tablespoons fresh chopped rosemary
2 cups grated sharp cheddar
1 cups buttermilk
1 whole large egg

Method

  • Heat the oven to 425 degrees F. Lightly flour a non-stick baking tray or spray with a non-stick spray.
  • In a large bowl, whisk together the flour, baking soda, cream of tartar, salt, pepper, rosemary and cheese.
  • Add the egg to the buttermilk and beat until mixed.
  • Add the buttermilk mixture to the flour and lightly mix through until it becomes sticky and a ball forms.
  • Put the dough out onto a flour-dusted work surface and roughly knead the dough into an ball shape. It may be on the wet side so have some extra flour on hand for dusting.
  • Place the dough onto your prepared baking tray. Take a sharp serrated knife and cut an X on top of the soda bread.
  • Season the top with some more salt and pepper and bake in the oven for 25-30 minutes and the top is golden brown.
  • Let cool for 20 minutes before slicing and serving with butter.
 
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Dinner Rolls (Pav)

Craving for fresh dinner rolls or Pav Bhaji? this recipe by Ruchi's Kitchen will have you sorted. This recipe yields 12 pavs.

Ingredients

For the dough
3 cups All-purpose flour
1 teaspoon Baking powder
1½ teaspoons Salt
3 tablespoons Butter
2 tablespoons Oil
1 cup Water or Milk
1 tablespoon butter

Yeast Preparation

1 packet Active dry yeast (2-1/4 teaspoon)
2½ tablespoons Sugar
3 tablespoons Water
3 teaspoons Milk

Method

  • Getting the yeast ready:
  • Assemble all the ingredients. For few seconds warm up milk, water, and sugar. This milk and water should be lukewarm and not warm. Take it off the flame and mix in the yeast.
  • Whisk it well. Please check out the questions and queries related to this post at the end of this recipe.
  • Let it sit for 5- 10 minutes. After 10 minutes it will look like a thick creamy paste. In another 5 minutes it will become all foamy and bubbly (frothing may take longer for some). This proofing procedure shows that yeast is alive and active.
  • If the yeast is not foamy or bubbly as shown in the pic, please discard the yeast and start again. Do not continue with flat yeast as it will result in dense and sticky pav.
  • Kneading the dough:
  • In a bowl combine flour with salt and baking powder. Mix it well. Slowly and gradually add water/milk. PROTIP – Do not add all the water at once. Add water as needed, you might not need all the water. If the dough doesn't bind, add an extra tablespoon of water.
  • Yeast should be frothy and doubled in size.
  • Add the yeast.
  • Combine flour and yeast together. Mix in butter and oil.
  • Knead the dough for at least 5-10 minutes. The dough should be smooth. Not sticky.
  • Transfer it to a bowl. Cover the dough with a wet towel.
  • And set it in a warm place for at least 1- 2 hours. The dough will double in size. The dough should be airy and puffed up. Poke a finger in the dough and make an indent (or a small hole with your finger) in the dough. If the hole/indent remains and the dough doesn’t bounce back that means the dough is ready for the next step.
  • Remove the dough from the bowl, dust it with some flour and start kneading the dough. This step is necessary – if the dough is not kneaded well, pav will turn out dense. Dough elasticity and gluten formation are enhanced by kneading. Well-kneaded, smooth and rounded dough is ready.
  • For assembling:
  • Divide the dough into equal parts -12 pavs. Keep some distance between the pavs.
  • Cover them with a wet towel and set it in a warm place for at least 30 minutes to 1 hour. Lift the wet towel to see them doubled in size. If they are not doubled – let them rise for another 30 minutes. Preheat oven at 400 degrees F.
  • They will stick to each other – no worries. Pavs will have some pockets of bubbles on top.
  • Brush pavs with milk and… Bake them in a preheated oven (400 degrees F) for 10 -15 minutes or until light brown from the top. It took me 12 minutes to lightly brown the pavs and 2 minutes on BROIL – was closely monitored. The top will be hard but still soft when pressed down.
  • Apply butter to the freshly baked pavs and it will soften the top. Beautifully baked pavs are ready.
  • Run a butter knife around the edges to loosen up the pavs. Run the knife a couple of times and make sure no sides are attached to the baking pan. This way the pav will toss right out of the baking pan.
 
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