Baking

Eggless Quick Oat biscuits

Yello peoples! Good to be back in action again! And, oh yes….happy happy new year! Wishing you all a year full of kodak moments and smiles! πŸ™‚

One of the resolutions (me and resolutions have never been good friends!) for this year has been to blog more. Ya ya….its been a while since I blogged or posted anything here….seriously hope to change that! πŸ™‚ And I hope this gets me out of my comfort chair and gets me going both for baking and crafting.

The past year has been busy, both on the creative and personal fronts. Paperz Craftz has been busy with a load of crafting projects we did through the year. Just that sometimes, I actually forgot to take pictures for my library!!!! Imagine that! Totally palmface-to-forehead thing! πŸ˜€ So, I lost a few chances to share that with you 😦 My baking has gone on and I just stopped reaching out for the camera, as nothing much would be on the table after it cooled πŸ™‚

But it has been loads of fun chatting with you and we now start on a sweet note πŸ™‚ I am sharing a biscuit (or cookie) recipe that my friend Kavitha, shared on her blogΒ and she very sweetly allowed me to share it with you all too! πŸ™‚

As a new feature this year, I will be adding my little tips and notes, for those who are new to baking. My friend Iram, is now following this blog as her daughter is into baking. I was so touched that she found this blog useful and I decided to include as many tips as I could share with you all, as I also learn along the way! I have learnt a lot from other blogs and am just spreading the happiness! πŸ™‚

EGGLESS QUICK OAT BISCUITS

This can be made by beginners also and is very easy to make. No major kneading or consistency to worry about!

Cardinal rule for baking – Always, always have ALL your ingredients all together, in front of you, before you start putting things together. Trust me!

All stacked up!

All stacked up!

 

You will need –

Pre heat your oven to 200 C (400 F).

1 cup – whole wheat flour

1 cup – plain flour

1 1/2 tsp – baking powder

1/2 tsp – baking soda

1/4 tsp – salt

1 cup – powdered sugar (I used regular castor sugar)

100 gms – butter, soft

3-4 tbsp – oats, processed to a coarse powder (I used the quick cooking ones)

Mix everything together in one bowl. You should have a soft dough and should be able to see traces of butter on your palm.

Now, the first time we tried this (we as in, myself and the lady who helps with cooking in our house. She is quite a hand with baking now!), mami (as we call her) was in a hurry and put in butter that was still a bit hard. So the result was more of a crumb texture than a dough! So we added a bit of milk (I would suggest take about 1/4 cup, start with little and see how the consistency comes and then add more if needed) and voila! The dough came to life! πŸ˜€

Roll it out and cut with cookie cutters or make little cutlets, if you have the patience πŸ™‚

Place on greased cookie sheet and bake away for 8-10 minutes only!!!! The cookies might look white when you take it out and a bit soft centered. Let it cool and it will come into its own! I baked for 10 min for a crunchier bite.

Cooling!

Cooling!

Got thumbs up from my kids as well and had to make another batch today! πŸ˜€

Do have a little patience and try it a couple of times before you nail the cookies! More for you to eat! πŸ˜€

Healthy goodness in a jiffy!

Healthy goodness in a jiffy!

Happy baking and I hope to salvage something crafty for you next! Fingers crossed πŸ™‚

Categories: Baking | Tags: , , , , | 5 Comments

Brown Sugar Cupcakes

Yello! Glad to have you here! πŸ™‚

Am back to my pinterest-ing! I had taken a break from it as it is soooooooooooo addictive! But was showing off to someone and now the bug in is my system again! πŸ˜€ Found this lovely recipe at bakeorbreak.comΒ and found that she has some cool recipes which uses brown sugar instead of normal white sugar. More justification for having sweets! πŸ˜€ And also some other awesome recipes that I have printed out and hope to try in the coming days πŸ™‚ Go over and check it out for yourself and leave some love for her too!

brown sugar 4

 

This was the array of cupcakes made! Colorful eh? Playing with color after a lot of thought! Always wondered what to do with the left over icing/frosting? How much to store and et al….might need a new fridge at the rate I am going and if my youngest gets to choose colors….someone has to fund a new fridge for me!!!! πŸ˜€ But loving the challenge and learning a lot at the same time. Will just have to figure out storage and other nitty-gritties πŸ™‚

You will need –

3 cups – flour

2 tsp – baking powder

1/2 tsp – salt

Sift together and keep aside.

1 cup – unsalted butter, at room temperature

2 1/4 cups – packed brown sugar (press the sugar down in your measuring cup)

4 – large eggs, at room temperature

3/4 cup – buttermilk

Cream the butter till light. Add the sugar and beat well. Add the eggs (one at a time if you are patient πŸ™‚ or all together if like me!) and beat well till fluffy and well combined.

Add the flour and slowly fold in and can add the buttermilk a little at a time.

Line a muffin tray with paper liners or silicon moulds, as you prefer, and fill with batter 3/4 of the way up.

Bake at 325 F (170 C) for 25-30 minutes. Then cool on racks. Welcome to have it warm though! πŸ™‚

brown sugar 1

 

They have a lovely color and taste pretty much like vanilla cupcakes….just less guilt about eating them! πŸ˜€ I also frosted them as I have a lovely American girl staying with me and my family, over the winter break. She wanted to learn to frost and so we began this adventure! She piped the blue ones πŸ™‚ Just so you know! Ha ha!

brown sugar 3

 

brown sugar

 

I made a normal buttercream frosting (unsalted butter, icing sugar and milk) and not the cream cheese frosting in the original recipe. This itself was heavy, my family said. So go ahead and make whatever frosting you like! πŸ™‚

brown sugar 2

 

I must say my piping is getting better and am quite chuffed with how this one turned out! πŸ™‚

Many thanks for stopping by and have a lovely weekend ahead!

Categories: Baking | Tags: , , , | 6 Comments

Strawberry Loaf

Hello!

My tryst with fresh fruits continues with the strawberry loaf I tried today. The best way to use up fruits that are not disappearing at the rate you would ideally like it to! πŸ™‚ With kids in the house, I always hope for them to have fruits everyday. But such is not the case. Oh well! One can wish and hope atleast!

So. With all the strawberries in the fridge, I found this recipe to be the best and fastest way to use them all up! Went back to my trusted Reader’s Digest 1001 Cakes and made this in a jiffy! πŸ™‚

strawberry loaf

 

Difficulty level – easy

You will need –

1 1/3 cup – flour

1/3 cup – cornflour (I did not have cornflour and so used plain flour so 1 2/3 cups flour with my try)

1 tsp – baking powder

1/2 tsp – baking soda

1/4 tsp – salt

Sift all these together and keep aside.

1 cup – unsalted butter, room temp

1 cup – castor sugar

2 – eggs, room temp, separated into yolks and whites

2 tsp – vanilla

3/4 cup – milk, room temp

5 oz. – strawberry puree

chopped strawberries, optional

Beat the butter till light and add the sugar and beat again.

Add the yolks and vanilla and beat well. Add the puree and beat to incorporate into batter.

(Puree – lightly chop the berries and add a couple of tsps of sugar and process till smooth. Strain through a sieve and keep aside.)

In another bowl, beat the egg whites till stiff and keep aside.

Add the flour to the batter and mix well. Immediately, gently fold in the egg whites till mixed well. Add the chopped berries, if using, and mix well.

Grease a loaf tin and pour the batter into it. Bake at 350 F (180 C) for 45-55 minutes. Leave to cool on a rack.

I made some extra puree and used it as a syrup for the cake. Was low on sugar but we liked the tangy taste πŸ™‚ You are welcome to add sugar as the cake by itself is a bit low on sugar.

strawberry loaf 1

 

Was a lovely touch with the puree and gave a refreshing taste!

strawberry loaf 2

 

As you can see….all gone! πŸ™‚ The texture of the cake is so soft and springy that its amazing!

Hope you have had a great start to the new year! Tks for stopping by! πŸ™‚

 

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Blueberry Muffins!

A very happy new year to all of you! Wishing you a year full of smiles and satisfaction, in whatever you do! πŸ™‚

Its been a busy couple of months for me….guests and crafting and baking….anything left?!?! πŸ™‚ Managed to bake lots of christmas cakes but did not have time to even take pictures! All disappeared all too soon! That’s good news though! πŸ™‚ Also did some cakes for friends and their families….will post those pictures and recipes too shortly! I don’t know about you but anything I bake and leave out to cool on the table….vanishes when I turn my back! πŸ™‚

Today, I wanted to share this blueberry muffins with you as I have not used these fruits in my baking so far! Was very excited when my sister went to Bangalore and picked up three boxes for all of us to consume. Only I decided that baking muffins was the best way to use them up fast! πŸ™‚

In all their glory!

In all their glory!

And it came out so well that I am so excited to use more fruits that I have not used before! If only we could source them more easily….sigh! Not a great fan of canned fruits so will bide my time to get my hands on fresh ones! πŸ™‚

The recipe is from my trusted Reader’s Digest 1001 Cakes – so much to choose from! πŸ™‚ I bet there are better recipes or versions of these muffins but this one sure came out wonderfully soft and light!

blueberry muffins

Difficulty level – easy

Makes 18 muffins (original recipe says 12)

You will need –

3 cups – flour

1 tbsp – baking powder

3/4 tsp – salt

1/2 tsp – cinnamon powder (nutmeg powder is optional as an addition to cinnamon powder – I chose not to add it)

Sift these together and keep aside.

3/4 cup – butter, room temp

1 1/2 cups – castor sugar

3 – eggs, room temp

1 1/2 tsp – vanilla

1 1/2 cups – milk (I used 1 cup milk and 1/2 cup hung curd)

1 1/2 cups – blueberries, fresh pref (I quartered them – however big or small in size – more in each muffin!)

Cream the butter well till light and pale. Add the sugar and beat well. Crack the eggs in and beat till well combined. Add the vanilla and milk (and curd if using) and beat. Might be a bit curdled at this stage. Don’t panic.

Add the flour and fold in gently. Add the fresh fruits and fold in gently. Batter will be a bit thick.

Line a 12-try muffin tin with whatever liners you want to use. Spoon the muffins almost to the top – does not rise THAT much. Bake at 350 F (180 C) for 25-30 mins. Even though I used a dark pan, it took me 30 mins.

Leave to cool on a rack and serve warm. If serving much later, zap it for 20 seconds and it changes the taste considerably!

blueberry muffins 1

Yum!

Yum!

Was totally delish and the taste of blueberry was just amazing! Juicy and yummy! πŸ™‚

yumminess!

yumminess!

The batter is thick enough that the fruit pieces do not sink to the bottom so more to enjoy in every bite!

Have a great year ahead and hope to see you more often here! πŸ™‚

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Mini Doughnuts

Hello!

Today I made some mini doughnuts…atleast I made it to be bite-sized πŸ™‚ Can obviously make it bigger but I thought the kids would love ones that they could finish in two bites! πŸ™‚ And they did! Was awesome when warm off the stove with the sugary frosting πŸ™‚

Found the recipe at tastykitchen.com – under the breads category. Some awesome recipes there so go and have a look! The link there is called Chocolate glazed donuts (in case you doubt anything of what I said and want everything in the original :P)

This is what I made today –

A mix of chocolate topped and sugar topped mini doughnuts! πŸ™‚

You will need –

2 1/2 cups – plain flour

2 tsp – instant yeast

3/4 cups – warm milk

1 – tbsp – honey

1 – whole egg

1/2 tsp – salt

In a small bowl, sprinkle yeast with 1/2 tsp of sugar and add just enough lukewarm water to submerge the yeast. Mix a little and leave to prove. If frothing after 3-4 minutes, your yeast is good to go. If not, get a fresh batch of yeast!

Measure 1 cup flour in a mixing bowl and add the salt to it. Mix well.

In another bowl, break the egg, add the warm milk and honey and beat with a whisk or fork till everything is well combined. I find doing this easier as the flour mixes well with everything and no lumps form when kneading.

Knead well till soft and not sticky. Coat a bowl with regular non-smelling oil and put the dough in it. Turn the dough over so that the oil coats it well. Cover with a damp muslin cloth and leave to rise in a warm and drought free place for 1 hour.

When the dough has risen to double its volume, punch it down and knead it well on a lightly floured surface.

Roll the dough out into a rectangle, about 1/2 inch thick. Using a round cookie cutter, cut out circles and place on a greased baking tray. Cover with a damp muslin cloth and leave to prove for 45 minutes.

Heat a wok with some vegetable oil and heat it to medium hot. Put a small tester piece to check the temperature. Then start putting in the risen dough circles into the wok to fry them. Drain on paper towel and leave to cool down to warm.

Frosting/Glaze

Icing sugar, cold water – take some icing sugar in a bowl. Add 1 tsp of cold water and mix well. Add water as required. Dip the doughnuts once and leave to harden. Then dip again into the sugar syrup.

Chocolate – I just melted some plain milk chocolate over a double boiler and used the same.

Once the doughnuts have cooled down to warm, dip one side into the glaze and eat! πŸ™‚

What say you? My kids just gobbled them up! Best eaten when warm. Guess you can zap it for a few seconds if having later. I doubled the quantity to make extra. Just a few is not enough for my boyz! πŸ™‚ Will be great for after school snack or birthday party or sleepover midnight raids! πŸ˜€

Happy thanksgiving to all those in the US and happy weekend to all in Asia! πŸ™‚

Categories: Baking | Tags: , , , | 2 Comments

Vanilla Cupcakes with Strawberry frosting

Hey Ho!

Its time for baking and I managed to click some pictures before my bakes disappeared! The trick is to bake when the kids are in school so that they are not waiting to pounce on trays as they come out of the oven! πŸ™‚

My kids are high on watching Junior Masterchef (Australia) on tv and my little one wanted to bake something. He picked out this recipe from my to-do list and we gave it a go last week. They came out so well that the kids wanted a bigger batch πŸ™‚ And so here goes – vanilla cupcakes with strawberry buttercream frosting! The recipe is from browneyedbaker.com – sure winner!

Ta da!

You will need –

1 1/2 cups – plain flour

1 1/2 tsp – baking powder

1/2 tsp – salt

1 cup – castor sugar

1/2 cup – butter, soft, room temp

1/2 cup – sour cream (I used plain thick yoghurt)

1 – large egg (room temp)

2 – egg yolks (yes…a bit eggy :), room temp)

1 1/2 tsp – vanilla

Preheat the oven to 350 F (180 C). Line muffin tray with paper liners or your silicon moulds.

Sift the flour, baking powder and salt. Keep aside.

Cream the butter till light. Add the eggs and beat till well combined. Add the sugar and beat together.

Add the vanilla and sour cream/yoghurt. Beat till all is well combined and smooth.

Add the flour mix and slowly fold in. Will be a thick batter.

Spoon batter into your moulds and bake for 20-25 minutes. My convection oven took 20 mins and my regular oven took 25 minutes. So keep an eye out on the browning.

When done, remove from the muffin tray and let cool completely.

Frosting

Soft butter, seived icing sugar, strawberry puree

For the puree, I processed some strawberries with a couple of teaspoons of sugar. I then strained it to keep out lumps and seeds.

Cream the butter well till nice and light. Add the sugar and beat well till well combined. Add the puree spoonful at a time, so that you keep track of the consistency of your frosting.

What say you? Pretty chuffed with the piping πŸ™‚

 

 

So there it is. Have a go and do let me know how it turned out for you!

Thanks for stopping by to leave a comment! πŸ™‚

 

Categories: Baking | Tags: , , , | 8 Comments

Chocolate Velvet Cupcakes

Yello! Howdy do? πŸ™‚

I must say with Diwali round the corner, our house is full of sweets to fill a room! Finished packing 650 boxes with sweets for the office and staff and we are all “sweet-ed” out for now! πŸ™‚ But my kids were in cupcake mode so made some divine chocolate cupcakes!

Oh my! Are these simply amazing or what?!?! And it totally lives up to its name….velvet cupcakes! πŸ™‚ Just melt-in-your-mouth-smooth!

Found the recipe when on my surfing trips…he he! πŸ™‚ This is the link to it – simply must try recipe! The recipe says 36 cupcakes and that’s exactly what I also got – 36 same size cupcakes!

You will need –

1 1/2 cups – semisweet chocolate, chopped
1/2 cup – unsalted butter, softened
2 cups – light brown sugar
3 – large eggs
2 cups – flour
1 teaspoon – baking soda
1/2 teaspoon – salt
1 cup – sour cream (I used plain yoghurt)
1 cup – hot water
2 teaspoons – vanilla

Pre heat your oven at 350 F (180 C).

Sift the flour, salt and soda and keep aside.

Put the chocolate pieces (make sure they are all the same size so that they melt together at the same time) in a microwave-safe bowl and zap it for about 1 1/2 – 2 minutes, till melted. Stir and smoothen and keep aside to cool.

Cream the butter and then the sugar, till combined. Add the eggs (welcome to do it one at a time!) and beat well. Add the melted chocolate and beat to combine everything well.

Add the flour mix and combine. Will be a little stiff but bear with it. Add then sour cream (or yoghurt) and fold again. Add the vanilla also.

Now, at this stage, the batter will have some lumps. So I used my electric mixer at the lowest speed and beat my batter along with the hot water slowly. I added the hot water 1/2 cup at a time.

Prepare the muffin trays and line with paper cups or your silicone cups. Spoon the batter into it till 3/4 way and bake for 20 minutes.

Lovely texture and simply soft cupcakes! I added a simple buttercream frosting (butter, icing sugar, cocoa powder) and piped a few πŸ™‚ My humble attempts at piping and decoration! πŸ˜€

Β 

Yumm is the word! Give this a try and do let me know how it turned out for you! Enjoy! πŸ™‚

As always, thank you for stopping by and leaving a comment! Appreciate it!

Categories: Baking | Tags: , , , | 1 Comment

Whole Wheat Sugarfree Orange Syrup Cake

Whew! That was one long name for a cake! πŸ™‚ Welcome back!

Its been a while since I posted but not for lack of material πŸ™‚ Just that I had no time to take pictures and make a post and blah blah….but thought I would share this interesting cake recipe with you all! It is from my trusted Readers Digest 1001 cake recipes….I still pride myself on this amazing buy! Such amazing recipes! πŸ™‚

This is what the cake looks like when done and with all the warm syrup seeping into it!

You will need –

1 1/2 cups – whole wheat flour (I used the normal one used to make rotis)

1 tsp – baking powder

1 tsp – baking soda

1/4 tsp – salt

Sift these together and keep aside.

1/2 cup – unsalted butter, soft

3/4 cup – castor sugar (I used sugarfree but can use regular sugar also)

2 – large eggs, room temp

1 – orange (not the ones that can be taken out in sectors…)

1/2 cup – lukewarm milk

For Syrup –

1/2 cup – orange juice

1/2 cup – castor sugar (I used sugarfree again)

1/4 cup – butter

Pre heat the oven to 350 F (180 C)

First, start with taking the juice out of one orange and cutting the leftover orange into small pieces. Place in a processor or blender and give it a whirl! It should look like this….

If your mixer protests a bit, do feel free to add a couple of spoons of the juice to make it easier. No worries! πŸ™‚

Now. Cream the butter and add the sugar to it. What I found was that sugarfree sugar does not behave when beaten with an electric mixer, so I would advice you to just beat the butter and eggs first and then add the sugar and just beat with a spatula, and not the electric mixer.

To the butter, sugar and egg mix, add the wheat flour mix. Fold in and make sure everything is combined well.

Next, add the orange pulp and mix well.

Finally add the milk and combine together. The batter will be thick and a bit lumpy. Do not worry! I added some juice to the mix to add flavor and make the batter that tiny bit loose πŸ™‚

Grease a glass baking pan and spread the batter in it. Bake for 30-40 minutes till center is done.

For the syrup, place the butter in a pan and heat gently. Add the orange juice and sugar and heat till it boils. Take off heat.

Poke holes in the cake and pour the hot/warm syrup over the warm cake. Let rest for atleast two minutes before you attack it! πŸ™‚

You will get a lovely soft cake with little pieces of orange and a lovely orange flavor. And you will find it hard to believe that it is a whole wheat cake! πŸ™‚ Keeps for a couple of days at room temp….provided not too hot!

Give it a shot for all those diabetic family members and friends! And do let me know how it turned out for you!

Thanks for stopping by! Appreciate your kindness to leave comments! πŸ™‚

Categories: Baking | Tags: , , , | 3 Comments

Masala Bread

Hello Peoples! πŸ™‚

Hope you all have been good and had a good week gone past! Mine was a bit interesting….lots happened! πŸ™‚ Will keep you in suspense for now….after all it is a baking post! Tee hee πŸ˜›

Made what I call Masala Bread. Found the original recipe at tipnut.com/homemade-bread-recipesΒ – quite useful but I picked only what I liked. Go ahead and see how it fascinates you! πŸ™‚ I did make some adjustments to the recipe from the original one (picnic casserole bread) which had bacon in it and I changed it to suit my tastes. So feel free to go either way! The lovely thing about this recipe is that you can put anything in it….whatever you have in your kitchen! πŸ™‚

The method I followed was and you will need –

2 tsp – instant yeast (or dry yeast)

1/4 cup – warm water

1 1/4 cup – shredded cheddar cheese (I used normal cheddar)

1/3 cup – onion, very finely chopped

1/3 cup – green capsicum, very finely chopped (you are welcome to use red and yellow ones also)

2 tbsp – granulated sugar

1 tsp – salt

3/4 cup – warm milk

1 – egg, lightly beaten

2 1/2 cups – flour

1 tbsp – unsalted butter, melted, cooled

dry oregano, coriander chopped, parsley chopped, chilli flakes, paprika…..you can add whatever you want! I added dry oregano and paprika powder to the dough.

Method –

In a small bowl, put the yeast in and sprinkle some regular sugar over it. Add the warm water and swirl the bowl around so that most of the yeast is in water. Cover lightly with a lid and leave aside in a warm place to prove. Check after 5-8 minutes if it is frothing and risen up. Then your yeast is working and you can go ahead with your dough. If not frothing or rising, then you need to buy fresh yeast! πŸ™‚

Mix together the cheese, onion, capsicum, sugar, oregano, paprika, salt until well combined.

Add the beaten egg, yeast (when ready) and the warm milk to the veggie mix and combine.

Add the flour 1/2 cup at a time so that everything mixes well together. The dough should not be very soft but not too stiff either.

Knead well and make a round shape with the dough. Place in a greased bowl and coat all sides of the dough with the oil. Leave covered with a damp thin cloth in a warm, draft free place for about 1-1 1/2 hours (or till doubled in size).

Punch down the dough and knead again. Grease the dish you will bake the bread in and place the dough in it. Cover with a damp cloth and leave to rise for another hour.

Preheat the oven to 350 F (180 C) and bake the bread for 45 minutes till the top is browned. Take out and immediately brush with the melted butter.

Leave to cool before you start to cut in slices.

I baked the bread in a round pan as I was not sure how the dough would behave πŸ™‚ But it turned out just fine and since I did not want it to be a typical bread, I decided on a round pan.

Thanks to the oregano, at home they thought it tasted like pizza bread! πŸ™‚ Would be lovely with soup or pastas or bakes.

Give this a shot and lemme know how it turned out! Many thanks for peeking in! πŸ™‚

Categories: Baking | Tags: , , , | 1 Comment

Simple Honey Oat Bread

Hello!

After the chocolate storm yesterday, I baked a simple bread today. My second son loves homemade bread and keeps pestering me to make it for him. The last couple of days were cloudy and so I decided against bread but today I went ahead and used my oven to get the yeast working. Worked beautifully and the bread came out just lovely! πŸ™‚ Took the recipe from bakingdom.com and it is a bakers delight that blog! πŸ™‚

You get a lovely soft loaf that is so tasty! πŸ™‚

You will need –

3 cups – flour

3/4 cup – oats (instant or rolled)

2 1/4 tsp – yeast

1 1/2 tsp – salt

1 cup – milk

1/4 cup – lukewarm water

2 tbsp – butter

1/4 tsp – honey

To brush on

1 1/2-2 tbsp – honey, warmed

1 1/2 – 2 tbsp – oats

Let the yeast rise with the water and keep aside.

Heat the milk (not boiling) and put the butter into it so that it melts. Add honey to this and mix well. Keep aside.

In a large bowl, mix together the flour, oats, and salt till mixed well. Add the milk mixture to this and the yeast. Mix well into a dough and then knead till incorporated together into a smooth dough.

Place in a greased bowl and cover to rise for an hour to an hour and a half.

Punch down the dough and knead for about two minutes. Roll the dough into a rectangle and roll from one end to the other into a log. Pinch the ends and sides and place into a greased loaf tin. Cover and let rise for another hour.

When ready to put into the oven, crank up the oven to 350 F (180 C). Brush the risen bread with warm honey and sprinkle oats over it. Bake for 40-50 minutes. I went for 45 minutes as I have a dark loaf tin.

One tip for getting soft breads is to have a tray at the bottom of the oven rack with some hot water. It keeps the oven humid and the bread will not come out dry.

Lovely touch of brown to the crust and soft inside πŸ™‚ Just yummy!

See what I mean?!?! πŸ™‚ Have a go and do let me know how it came out for you!

Thanks for stopping by!

Categories: Baking | Tags: , , , , | 3 Comments

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