Of late I have been occupied with a bake sale fund raiser. Was baking bread,cookies and cakes for selling to raise funds for a cause. This is something I have done for the first time.
Baking for raising money gave me an altogether different experience. When I was baking for my family I knew what we like, how we want our bakes to be. The sweetness of the cake , the crunch of cookie and the softness of the bread every thing I understood correctly.
When I was baking for selling, I had realised everyone had different expectations from the bakes. Some liked it sweeter while someone else told me it’s too sweet for them. Some liked their cookies soft while others wanted crisp cookies. Adjusting the ingredients so that it suits the palate of the person having it indeed helped me learn more.
Sitting and writing on the blog looked like a tremendous task. Not to forget we have moved to a new flat in a different location in the same city. As so much was happening around me, I couldn’t write here.
This is a recipe I have tried many times as I bake my own bread and we hardly buy packaged stuff. Baking a loaf is something I always look forward to.
Addition of honey and buttermilk gives this loaf an amazingly golden crust and a tender crumb. This type of enriched loaf is a treat to the eyes and taste buds.
If you are fond of home baked healthy loaves do try this recipe.
Honey Buttermilk Bread
- 2 cup Wheat flour
- 1 cup Chiroti rava or fine semolina
- 1 tsp Instant dry yeast
- 1 tbsp Honey
- 1 tsp Salt
- 1/2 cup Buttermilk
- 3/4 to 1 cup Water
- 3-4 tbsp Any neutral oil/ melted butter
- Milk for brushing
- Activate yeast by adding it to 2-3 tbsp warm water and honey mixture. The yeast will dissolve in the water and will bubble.
- In the meanwhile take wheat flour and semolina in a bowl and mix gently. Add salt and give it a stir. Add buttermilk and start making a dough with the help of water.
- Keep it to rest while the yeast is getting activated. The flours will absorb the liquid.
- Add the bubbled yeast to the dough and use your hands to mix in.
- Add oil/butter and transfer the dough to the counter to knead. The dough will be sticky.
- Knead it gently for 15 minutes taking short breaks if you find it tedious. Use stretch and fold method.
- The dough will become soft and pliable. It will bounce back when poked.You can do window pane test too.
- Keep it for the first rise.Apply oil/butter on the top of the dough ball and cover it with a kitchen towel. First rise took about 55 minutes.
- Prepare a loaf tin. Line it with parchment paper or apply butter/oil. I prefer parchment paper.
- Punch the dough to degas it and make it into a log no bigger than the loaf tin.
- Place the log in the prepared tin with seams side down. Keep it for second rise. I rested it for 25 minutes.
- Pre heat the oven at 190C for 10 minutes.
- Give the risen loaf a milk wash and pop it into the oven for baking.
- Bake it for 50-55 minute or until the bread crust has a golden colour. The loaf will give a hollow sound on tapping when done. If the top is browning fast, cover the loaf with aluminium foil after half time.
- Cut the loaf when it has cooled down completely.