Spring Onion Bread

Spring Onion Bread

 While browsing the internet I came across many versions of this bread and I liked the way it looked.  I was sure it would taste good and so many days later, since I happened to have a surplus of spring onions in my refrigerator I made this bread using my convection oven and the result was a bread that tasted like a crusty pizza.  Super yum.

For original recipe go to 

http://kirbiecravings.com/2014/12/chinese-sesame-bread-with-scallions.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+KirbieCravings+(Kirbie+Cravings)

I made a few changes.

The Recipe:

       2 1/2 cups bread flour; 1 tsp brown sugar;   1 tsp olive oil; 1 tsp sesame seed oil for oiling pan; 1 tsp salt; 1 cup warm water;     1 tsp instant yeast; 1 cup chopped spring onions;  4 tbsp white sesame seeds.

     Place the flour, salt, sugar, water, oil  and yeast in a large bowl.  Using the dough hook of your mixer combine ingredients until the dough comes together ( I used medium speed 3).   Lower speed to 2 and knead for 2 to 3 minutes until the dough is soft and elastic and one smooth bmass.  Grease a glass bowl and place the dough in it.  Cover with cling film and leave to rise for an hour until it doubles in size.  

     Roll out the dough into a rectangle on a floured surface.  Spread the spring onions on it and roll it up  and then coil it into a spiral.  Gently roll out into a large round.  Sprinkle both sides with sesame seeds and rest for about 30 minutes.  Oil and heat a non stick pan and cook the bread for 1 minute each side.  Transfer to an oiled pizza pan and bake in a preheated oven at 400F or 200 C for 10 minutes or until brown and crisp.  Cool and slice.

     This bread is so tasty, it can be eaten plain.

       To Attend My Healthy Cooking Class CLICK HERE

    

Chewda

Mixture

My grandma used to make chewda in large quantities and we loved it as children, picking out the nuts and raisins and leaving the rest for the adults.  I like to make this during Christmas in vast quantities to give away and also to last well into the New Year.  It's easy to make, a very quick treat and delicious too.  Quite often we finish a large container between the three of us while watching a family movie.  And then I make some more!

The Recipe:

5 cups cornflakes; a handful each of peanuts, almonds, cashewnuts; roasted bengal gram, and raisins; 5 sprigs of curry leaves; 1 tsp chilli powder or to taste; 1 tsp salt; 1 tsp brown sugar; 1 tbsp oil.

Bake the cornflakes, and nuts seperately in a preheated oven at 100 C for 10 minutes each.  Heat a nonstick pan and add the oil, curry leaves and raisins.  Stir fry till curry leaves are crisp- this takes a minute.  Switch off and add the chilli powder, salt and sugar.  Mix together.  Add the rest of the ingredients and gently mix together.  Cool and store in air tight containers.

To Attend MY Healthy Breakfast Class CLICK HERE