What...makki ki roti in a loaf tin???where's the saag....where's the butter?...Is it winter yet...have I been hibernating in this sultry summer?
well know for sure NO!
Long long ago when I first realised that I wanted to bake more than what my mum's recipe book had to offer....I stumbled upon a book which has till date remained my bible...Fabulous Cakes and Bakes...
Much battered but much"er" loved.
This recipe is from there....for us north Indians...who only use corn meal or makki ka atta in the winters to make a hearty roti......this is a real change....
Corn meal has a natural sweetness and so does not need too much sugar...this bread does not toast extremely well but warm with a little knob of butter is just awesome...
Nutritious and Tasty...a Little difficult to achieve ......
So don't hesitate to try this....and if you have saag......spread it over a slice of corn bread and have a quasi -desi meal....
and the best part there is no proofing and reproofing of a regular bread!
For the
CORN BREAD
you will need....
115 gms plain flour
65 gms caster sugar
1 tsp salt
1 tbsp baking powder
175 gms corn meal or makki ka atta
350 mils milk
2 eggs
75 gms butter melted
115 ml veg oil.....I used saffola
I tried photographing all the ingredients with the macro off....
you need a loaf tin...mine has been patted on its backside so often that it is now a little alien"esque"
and have to pre heat the oven to 200C.
Sift the flour into a large bowl,and to this add the salt,sugar and baking powder.
Add the corn meal and stir well.
Make a well in the centre .Whisk together the liquid ingredients and pour into the well.
Stir together ,dont overblend
Now pour into the loaf tin which has been lined with paper
And pop into the oven...for this bread the wait is only 40 Min's.Test with a skewer for done-ness and take it out.Invert it to remove the paper
And then.......re invert......then slice and enjoy......
Be sure to add that knob of butter and make a lovely soup to accompany this bread.
So what are you baking today???
well know for sure NO!
Long long ago when I first realised that I wanted to bake more than what my mum's recipe book had to offer....I stumbled upon a book which has till date remained my bible...Fabulous Cakes and Bakes...
Much battered but much"er" loved.
This recipe is from there....for us north Indians...who only use corn meal or makki ka atta in the winters to make a hearty roti......this is a real change....
Corn meal has a natural sweetness and so does not need too much sugar...this bread does not toast extremely well but warm with a little knob of butter is just awesome...
Nutritious and Tasty...a Little difficult to achieve ......
So don't hesitate to try this....and if you have saag......spread it over a slice of corn bread and have a quasi -desi meal....
and the best part there is no proofing and reproofing of a regular bread!
For the
CORN BREAD
you will need....
115 gms plain flour
65 gms caster sugar
1 tsp salt
1 tbsp baking powder
175 gms corn meal or makki ka atta
350 mils milk
2 eggs
75 gms butter melted
115 ml veg oil.....I used saffola
I tried photographing all the ingredients with the macro off....
you need a loaf tin...mine has been patted on its backside so often that it is now a little alien"esque"
and have to pre heat the oven to 200C.
Sift the flour into a large bowl,and to this add the salt,sugar and baking powder.
Add the corn meal and stir well.
Make a well in the centre .Whisk together the liquid ingredients and pour into the well.
Stir together ,dont overblend
Now pour into the loaf tin which has been lined with paper
And pop into the oven...for this bread the wait is only 40 Min's.Test with a skewer for done-ness and take it out.Invert it to remove the paper
And then.......re invert......then slice and enjoy......
Be sure to add that knob of butter and make a lovely soup to accompany this bread.
So what are you baking today???
0 comments:
Post a Comment