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Bread, butter and more
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Man does not live on bread alone so here are some interesting options.
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TEA TIME: Go beyond the expected with these recipes. — Photo: K. Ramesh Babu
IT HAS become cooler (not enough rains though) and so here are some interesting bread variations which would be perfect as go alongs with a piping hot cuppa.
Almond banana tea bread
Ingredients
Butter (soft): 150 Gms
Castor sugar: 150 Gms
Eggs (beaten): 3
Ripe bananas (Mashed): 4
Vanilla essence: 1/4 tsp
Whole-wheat flour (sieved): 400
Baking powder: 2 tsp
Salt: 1/4 tsp
Demerara/brown sugar: 2 tbs
Method
Cream the butter and sugar till light and fluffy. Beat the eggs and slowly add in the butter mixture, beating the butter continuously. Mix the mashed bananas with vanilla essence to the mixture. Combine the flour, almonds, baking powder and salt in a separate bowl and fold into banana mixture. Blend thoroughly and sprinkle the sugar on top. Grease a square tin. Pour the mixture in that and bake in an oven at 180 C for about 1.5 hours. Cool it before cutting.
Fig loaf
Ingredients
Dried figs (chopped): 225 Gms
Cold black tea: 175 ml
Soft brown sugar: 100 Gms
Butter (for greasing the tin): 1 tbs
Whole-wheat flour (sifted): 225 Gms
Baking powder: 4 tsp
Egg (beaten): 1
Method
Place the sugar and tea with figs for an hour in a bowl. Heat the oven to 180 C and grease and line the loaf tin. Mix the remaining ingredients together and fold into the fig mixture. Beat with a wooden spoon until well blended and pour into the tin. Bake for 1.5 hours. Cool before cutting.
Yogurt rye bread
Ingredients
Honey: 10 ml
Fresh yeast: 50 Gms
Warm water: 150 ml
Plain whole-wheat flour (sieved): 400 Gms
Rye flour: 100 Gms
Sea salt: 2 tsp
Natural yogurt: 150 ml
Single cream: 30 ml
Butter to (grease the tin): 5 ml
Method
Cream the honey and yogurt until smooth. Add warm water and blend. Leave for 15 to 20 minutes. Mix together the flour and salt in a bowl. Gradually stir in the yeast mixture, the yogurt and the cream, mixing with a fork to form a stiff dough. Kneed the dough for ten minutes then grease a bowl. Put the dough in it and leave for two hours covered with a cloth. Grease a loaf tin. Kneed the dough again and then fit it in the tin. Place the tin in a warm place for 30 minutes, until the dough has doubled in size. Bake in an oven at 180 C. Cool it before cutting.
Marmalade tea loaf
Ingredients
Flour: 225 Gms
Salt: a pinch
Nutmeg: 7.5 Gms
Butter: 100 Gms
Brown sugar: 100 Gms
Beaten egg: 1
Milk: 60 ml
Orange rind: 1
Ginger marmalade: 100 Gms
Method
Heat the oven and grease the loaf tin with butter. Mix flour, salt and nutmeg together in a bowl. Mix sugar afterwards well.
Add the egg, milk, orange rind and 60 Gms of marmalade, and beat together for four minutes. Turn this into the prepared tin and bake for 1-1/4 hours. While hot demould and apply marmalade.
O.P. KHANTWAL
The writer is Executive Chef, ITC Kakatiya Sheraton Hotel and Towers
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