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EASY HOMEMADE BRAIDED BRIOCHE BREAD



    Braided Brioche Bread anyone? There is nothing more satisfying than baking your own bread. Freshly home baked breads are a perfect way to win the hearts of your loved ones.


    This brioche bread is ultra soft, rich, and buttery! Not only it’s delicious to eat, but easy to make too! Perfect for sandwiches, French toast or just to eat on its own.


    Now here’s the funny bit… I baked this bread and never got to eat it!! Spent the whole morning preparing the bread, and. In the afternoon I baked it and took all the shots, and as soon as I finished clicking the photos I took a pause and started chatting with my kiddos completely forgetting I left the bread in studio unattended…and to my utter dismay, Pesto (my furry baby) ate the whole bread!! 😧 I made another bread from scratch the next day for us to taste but at least one member of the our family enjoyed that first loaf 😅


    PREP TIME: 20 minutes

    BAKE TIME: 40 minutes

    PASSIVE TIME: 2 hours

    MAKES: 1 large loaf


    INGREDIENTS

    For Dough

    • 1/4 cup warm water

    • 1 1/4 cup full cream milk, warm

    • 2 tsp dry active yeast

    • 175g butter unsalted, softened

    • 1 whole egg + 3 egg yolks, room temperature

    • 2 tbsp white granulated sugar

    • 4 cups plain flour + 2 tbsp extra for dusting

    • 1 1/2 tsp kosher salt

    For basting:

    • 1 tbsp butter, melted

    • 1 egg, lightly beaten

    • 1/2 tsp sea salt flakes

    Equipment needed:

    • 12x5x4 inch Loaf pan


    METHOD

    1. In a small bowl, pour warm water, yeast and sugar. Mix and let it stand for 10 minutes until it’s foamy on the top.

    2. In a stand mixer bowl fitted with hook attachment, add sifted flour and salt.

    3. In a small jug, pour milk and eggs and give it a quick whisk to combine. Pour the yeast water in milk mixture and stir to mix.

    4. Keeping the stand mixer on low speed (speed 4) and while the stand mixer is still running, slowly pour the yeast and milk mixture and keep mixing for 10 minutes until the dough is smooth and a ball is formed. The dough shouldn’t stick on the sides of the bowl, if your dough is bit sticky add flour if need be, adding only a tablespoon at a time. Alternatively if your dough is bit tight add a tablespoon or 2 of milk and mix to make a pliable soft dough.

    5. While mixer is running, add the softened butter a tablespoon at a time and let it it incorporate completely in the dough.

    6. Turn the dough out onto a floured work surface and shape it into a smooth ball of dough. Since the dough will be really soft and slightly sticky, make sure your hands are lightly floured too. Place the dough in a large greased bowl, cover with cling wrap and keep it in a warm place for 2 hours or until the dough is double in size. Time may vary depending on room temperature and weather conditions. It might take 1 hour if it’s too warm outside or upto 2.5 hours if the weather is slightly cooler.

    7. Once the dough is ready, remove from the bowl and divide it into four equal parts. Lightly dust the kitchen top, roll each dough piece into a 12” long fat rope.

    8. Pinch the ends of the four ropes together from one end, interlace them into a tight four strand braid without stretching too much. Gently pinch the other ends together and tuck slightly underneath. Carefully lift the shaped dough with both hands from smaller ends and place it in the loaf pan. Lightly grease the cling wrap and cover the tin keeping the greased side down. Let stand for another hour for the second proving.

    9. Meanwhile, preheat the oven at 190° C.

    10. Once the dough proves and rises double in size, brush the dough lightly with melted butter. Whisk the egg and brush on top. Place the loaf pan in a pre-heated oven for 35-40 minutes or until the crust is deep golden brown. If the crust is weak in colour bake for another 5 minutes.

    11. Remove from the oven and let stand for 10 minutes. Unmould it on the cooling rack and cool slightly (10-15 minutes). Brush with remaining melted butter and sprinkle flake salt on top. Let stand for another 15 minutes, slice and serve warm slithered with butter or clotted cream and jam of your choice.



    MANGO CHUTNEY



      Although summer is awfully hot in Oman, I still love it because grocers are full of mangoes!! It’s the season of the king of fruits, and I wanted to celebrate by making this delicious and nostalgic Mango Chutney, which is my mum’s recipe. The recipe is really simple, but what makes it a delight is that playful balance of flavours like the heat from the red chilli, subtle flavours of the spices, like cloves, cinnamon and cardamom, and the sweet tanginess of the mango. Addition of nigella seeds brings that oomph and makes it uber delicious.


      Made it yesterday and served it with a traditional Sindhi roti called Koki Roti, which I tried for the first time and it was such a perfect combination!! The sweet and spicy chutney really uplifted the crispy indulgence of the roti, and it’s definitely a pair you should try for your next breakfast or brunch feast!


      Chutney is so versatile I like layering it in my meat burgers…my wraps and even in a chicken curry.

      I urge you to give this tangy-sweet delicious goodness a try and I'm sure you will be in love with it.


      PREP TIME: 20 minutes

      COOK TIME: 30 minutes

      MAKES: 1 kilo jar



      INGREDIENTS

      • 4 large mangoes, ripe but firm (mine weighed about 325g each)

      • 2 fat garlic cloves, finely chopped

      • 2 tsp ginger, finely chopped

      • 1-2 fresh red chilli, finely chopped (can remove seeds to reduce heat)

      • 1/4 tsp clove powder

      • 2 tsp coriander powder

      • 1/4 tsp turmeric powder

      • 1/4 tsp cinnamon powder

      • 1/4 tsp green cardamom powder

      • 1/2 tsp cumin powder

      • 2 tsp nigella seeds

      • 1/2 tsp rock salt

      • 1/2 tsp regular white iodized salt

      • 1 cup white vinegar

      • 2 cups white sugar

      • 1 tbsp sunflower oil



      METHOD

      1. Peel and dice the mangoes roughly into 1 inch x 1.5 cm pieces.

      2. In a large heavy bottom skillet, warm oil. Add garlic, ginger, red chillies and sauté

      for few seconds.

      1. Keeping the heat on low add turmeric, coriander powder, cumin powder, and clove powder, stir for few seconds. Add the diced mangoes, stir for a minute

      2. Add the sugar and vinegar to the mangoes and let it come to a rapid boil. Add salt, cinnamon, cardamom powder and nigella seeds, stir to mix. Reduce the flame to medium high and let it simmer for 20-25 minutes, stirring occasionally. Once the vinegar and sugar is reduced to a thicker consistency and mangoes look translucent and pulpy, turn the heat off. If desired, mash few pieces with back of the spoon to make it bit gooey in consistency.

      3. Store in a sterilized sealed jar for upto 2 months in refrigerator.


      COOK'S NOTES

      • Use the mangoes which are ripe but are still firm for this recipe. I used the Indian mango variety called Tota Pari for this particular recipe, which are sweet and tangy in taste. If you are using mangoes which doesn't have much sweetness, you might have to adjust the quantity of the sugar. Vice-versa, if the mango you are using are much sweeter, then reduce the sugar content accordingly.

      • I like my chutney slightly hot, hence I used about 1 1/2 chilli but again, if you like less heat, remove the seeds and membrane of the chillies before chopping.

      • For the long term storage, canning can also be done for this mango chutney. Pour the hot chutney directly into sterilized jars, seal and place them in hot bath and keep them undisturbed for upto 24 hours. Sealed chutney jars can be stored on pantry shelf for upto a year.

      • Sweet tangy flavours of the chutney goes really well with lamb mince patty burgers.





      SABUDANA RAITA



        Have you tried making Sabudana or Tapioca Pearl Raita yet?


        Well if you still haven’t then do give it a try as this gives a totally different flavour and taste profile to your usual raitas. Served it for breakfast with moong dal cheela green chutney and masala chai and it was fab!


        PREP TIME: 10 minutes

        COOK TIME: 30 minutes

        SERVES: 4



        INGREDIENTS

        • 1/2 cup sabudana/tapioca pearls

        • 2 cups yoghurt

        • 3 tbsp roasted peanuts, lightly crushed

        • 1/2 tbsp ghee + 1 tbsp oil

        • 1/4 tsp cumin

        • 1/4 tsp mustard seeds

        • 1 sprig curry leaves

        • Salt/Rock Salt to taste

        • 2-3 green chillies, finely chopped

        • 1 tbsp coriander leaves, chopped

        • 1 tsp sugar

        • 2 dried whole red chillies, torn into two pieces

        METHOD

        1. Wash and soak the tapioca pearls (sabudana) in 2 cups of water for 3-4 hours or overnight.

        2. Drain the water, and spread on absorbent paper.

        3. In a pan, heat the ghee and oil. Add cumin seeds and mustard seeds. Once the seeds splutter, add curry leaves, green chillies and red chillies. Sauté for 3-4 seconds.

        4. Add the drained tapioca pearls, salt and peanuts. Mix well and cook until pearls become soft and transparent. Remove from heat and allow it to cool completely.

        5. Whisk the yoghurt, add cooked tapioca pearls, coriander and sugar.

        6. Mix well and serve with some extra tempering on top.

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