• 521. yeasted banana sandwich bread

    September 24, 2015mayurisjikoni

    magic fruit    Who would have ever thought that banana can be used along with yeast to make a delicious bread? I didn’t…. till Aparna of  ‘We Knead to Bake’ challenged us to bake one for September. I thought “that’s going to be a sweet bread, so how come its a sandwich bread?” However, the bread was not sweet and besides the slight banana taste, its like any normal bread but with a soft inside and crispy crust. As soon as the loaf came out of the oven, I wanted to slice it straight away because of the delicious aroma. However, had to resist the urge but after 20 minutes just had to slice it. The warm bread was an excellent accompaniment to a wholesome…

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  • 520.Cemita buns

    August 29, 2015mayurisjikoni

    Going all the way to Mexico Well not really, am at the moment sitting in London writing about a Mexican bread. Cemita originates from city and region of Puebla in Mexico. It refers to the bread as well as the sandwich itself. The bread bun or roll is made with flour, fat and egg and has sesame seeds on top. It has a brioche like texture, crispy on the outside and soft and spongy inside and slightly sweet. Found as street food in many cities and towns of  Mexico, as well as the streets of  New York and Los Angeles. The sandwich typically contains a white cheese, avocado,meat, onions, salsa and papalo herb. Papalo is very much similar to coriander. Some bakers added the herb…

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  • 511. Maritozzi Con La Panna (Roman Cream Buns)

    July 9, 2015mayurisjikoni

    Bellissimo       I swear I missed these delicious soft sweet brioche like buns when I went to Rome. I didn’t see them or perhaps my tunnel of vision at that time was just on gelato, all different flavours. But then we were too busy taking in all the sights and hardly had any time to laze around cafes and coffee shops. Gelato, prosecco, pizzas and pasta were the main things I looked out for. The only time I had anything sweet besides gelato was tiramisu. Oh well anyway, baking these soft, sweet, orangey buns was a delight. Obviously the whole house smelt so good and the buns disappeared pretty fast during breakfast. When I baked the maritozzi, I was in Montreal. I had…

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  • 507. orange and cinnamon swirl bread

    May 24, 2015mayurisjikoni

    lovely combination       For the month of May, the We Knead to Bake group had to bake an orange and cinnamon swirl bread. The combination of orange and cinnamon is absolutely heavenly. While I was baking this bread, the kitchen was filled with wonderful aroma of both the combinations. The original recipe used apricot preserve. I couldn’t find any apricot preserve in the supermarket and we don’t get apricots so I decided to first make orange marmalade and used that as the filling. This recipe finally got me to make marmalade which I had wanted to d for a long time but never seem get down to it. I thought it would be difficult but actually its very easy. I baked an eggless…

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  • 474. pane Siciliano (Sicilian sesame seeded semolina bread)

    January 26, 2015mayurisjikoni

    bread with semolina? Aparna of My Diverse Kitchen’s challenge for the We Knead to Bake group was a semolina bread. I was surprised as how would it really hold together. Then as I read the recipe further down realized that I needed to add wheat gluten. Thank God I had brought that back from India with me. Most breads baked in India require you to add the gluten as the plain flour available there is not as glutenous as the flours available in the western countries or here in Kenya. My daughter was not using it so brought it back here with me. When I was getting the ingredients ready, I still had that little doubt in my mind about using only semolina. I decided…

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  • 466. Julekake/Julekaga (eggless)

    January 4, 2015mayurisjikoni

    The Festive mood is still not over! Before I left for Dubai, I was literally going mad with all the baking and challenges to complete. Cookies, cakes, muffins, breads…. the list is endless. I don’t thing I have done so much baking in such a short period. Back from my holiday and now I have too many recipes to blog! Maybe some will disappear in my file as the year has begun with too many things to do. However, everyone around is still in a festive mood, Christmas decors still hanging everywhere, people in holiday mood and celebrations still going on. But tomorrow is going to a different scenario, with people going back to work, children back to school and everyone will be ready to…

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  • 456. Sheermal

    November 24, 2014mayurisjikoni

    An exotic flat bread Aparna of My Diverse Kitchen chose Sheermal for our group We Knead to Bake for the month of November. Had I heard of sheermal before? Yes, but and I had written it down to try it out. I had come across the recipe for sheermal by Tarla Dalal and Sanjeev Kapoor. So when I went through the recipe that Aparna gave us, I was pretty excited Finally I was going to bake Sheermal. In the meantime other members had already baked it and shared a few of their experiences. Most of sheermal photos sent to our facebook page looked so perfect, delicious, well baked and rich. I made mine today. I must admit that I had totally forgotten that we had to…

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  • 435. apple dessert pizza

    September 24, 2014mayurisjikoni

    a delightful treat    When Aparna of My Diverse Kitchen suggested we bake pizzas for the ‘We knead to bake September challenge’, I thought yum… the options can be endless. The base and/or topping had to be different from the ones we make usually. I read the posting during my trip to Italy. Everywhere from then I was looking out for a different type of pizza. Unfortunately, didn’t find any except when we stayed in a hotel in Baveno. They served a fruit pizza for breakfast. The fruit was beautifully arranged on the base. That gave me an idea… I would bake a fruit pizza. As other fellow bloggers posted their baked pizzas, most of them were savoury ones so my decision to concentrate on…

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  • 428. savoury rose rolls (eggless)

    August 12, 2014mayurisjikoni

    baking and some more baking Just a few days after I had made the pesto braided bread and patted my back 🙂 and Aparna of My Diverse Kitchen comes up with the August We Knead to Bake challenge…. a savoury filled bread and the bread had to be decorative. Couldn’t do the Russian Braid again so the earnest hunt began for a decorative bread. The first place I hunted was my book marked and saved recipes and lo behold came across rose buns to try from Fauzia’s Kitchen Fun. More than the filling what caught my eye was the shape. I searched for other decorative shapes but the rose rolls were stuck in my head. So one more bookmarked recipe or rather technique over and…

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  • 421. Gibassier

    July 24, 2014mayurisjikoni

    J’adore ce pain The July challenge from the we knead to bake group  was Gibassier (pronounced as zee-bah-see-ay). This aromatic, delicious, rich, breakfast bread or pastry hails from the Lourmarin village in the Provence region of France. It is usually flavoured with candied orange peel, orange zest, orange blossom water and anise seeds (fennel seeds). It is brushed with clarified butter and sprinkled with caster sugar. It is believed that the doughnut like bread or pastry got its name from the mountain Le Gibas that can be seen in the horizon of the village. For more information about this delicious bread or cookie as some in France call it visit Aparna’s blog, My Diverse Kitchen. I was doing more research on the bread on the…

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